Crunchy Good Bread
Tip: You can add olives or walnuts to the dough; sprinkle with sesame, pumpkin or sunflower seeds. Your taste.
I received a package in the mail today, a big package, actually a big box. Kilos of flour! Of all things a woman would want (diamonds?), I go head over heels for flour. This flour is not just any flour, it's a unique stone ground mixture of soft wholewheat, incomparable, balanced taste, fibre rich, flour.
I ordered it online and it was delivered in two days. The wonders of shopping online. No waste of time in the car, no waste of gas, no pollution thanks to the no waste of gas, no squeezing through people and carts at the supermarket, no temptations in the junk food aisle, no bumping into who you'd rather not want to bump into, no line ups...can you imagine lifting kilos of flour from the cart to the trunk of your car? And then lifting them again from the trunk in your house? Just hit the "proceed to payment" button and that's it. I know this contributes to laziness but how gloriously EZy is it?!
Anyway, back to the flour. I purchased this flour mainly to bake my own bread, I also use it for everything else. The more you knead the dough, the more elastic it will be and the more elastic it is, the more it will rise and turn out to be a crunchy crust, soft crumb, masterpiece. Of course you can use a machine to knead the bread but since you saved time with the online shopping at least the kneading will leave your consciousness clean for not being lazy all the way through. Kneading by hand: 10-15 minutes.
When the fragrance invades your home and when you open the oven, your heart will fill with joy. Straight away...rip a piece off and add a drizzle of extra virgin olive oil (if you want it sweet, drizzle with olive oil and dust with brown sugar). You can easily eat a whole loaf all by yourself in just a blink of an eye. Double the dose.
500 gr whole wheat flour
500 gr white flour
650 gr water
25 gr fresh brewer's yeast
20 gr salt
Dissolve the yeast in luke warm water (18-20 °C). In a bowl, add the water with dissolved yeast to the flour, then add the salt. Knead, just enough, to form a ball, then move the dough on a floured surface and knead for 10-15 minutes, you should obtain a smooth and elastic dough. If you press your finger in the dough, the dough will bounce back in shape, this will prove it to be elastic. Place the dough in a greased bowl, cover with plastic film and let it rise in a warm place for at least 2 hours. Knead the dough again for 2-3 minutes and shape it to your pleasure. Place the loafs on a tray covered with parchment paper, let the dough rise again for 1 hour.
Bake in the oven for 1 hr at (200 °C).