Recipe for many, healthy, tasty and cheap breads
Recipe with pumpkin seeds and sesame seeds:
2000 g of all purpose wheat flour
2000 g fine whole wheat flour
400 g pumpkin seeds (instead of 350 g)
70 g of salt
6 g instant dry yeast
3650 g cold water (instead of 3700 g)
100 g rapeseed oil
100 g vinegar (7%)
Sprinkle sesame seeds on top
Recipe without pumpkin seeds and sesame seeds:
2000 g of all purpose wheat flour
2000 g fine whole wheat flour
65 g of salt
6 g instant dry yeast
3600 g cold water
100 g rapeseed oil
100 g vinegar (7%)
Baking container
With dough as heavy as over 8 kilos, you need a baking tin with a good surface, otherwise it will be too heavy for the dough to rise. I use a container of about 40 x 55 cm. Check that the plastic in the box is suitable for food. If you use a smaller container, then you should divide the dough into 2 containers during the first rise.
Rise time
When baking no-knead bread, the first rise should last many hours. I spend 13-16 hours. Recommended time is between 12 and 18 hours. ChatGTP lists the following benefits of long rise time:
• Development of taste
• Good gluten development
• Better texture
• Lower amount of yeast
• Juicier bread
Frying temperature
I have the best experience with 210 degrees.
Cooking time 1200 g of dough in a tray in a heated oven: 35 minutes
Baking time bread forms: 40 minutes
It gives an extra boost to the rising inside the oven if you use under heat for the first 10 minutes, and then under heat and over heat. But this also makes baking a bit more complicated.
You can also put the first 2 trays directly into a cold oven for proofing. In that case, these trays must be fried for 40 minutes, as the oven is cold when starting.
Be sure that the loaf pan releases the bread, if not, cover the loaf pan with baking paper. Here are tips: https://youtu.be/yED_-1w-GRM?si=QB2JFJKpTqPF-5wN. Or you can apply for folding baking paper into a loaf shape.
Remember that baking paper can be reused several times.
Vinegar (7%) in bread dough
Here I have used some advice from the web and from ChatGTP: Adding vinegar to the bread dough can have several advantages:
• Improved elevation
• Longer durability
• Better taste
• More elastic dough
• 10–20 g per kilogram of flour can have a noticeable effect on both the texture and shelf life of the bread without an excessively sour taste.
Score the dough
When the bread is fried, gases from the bread dough will push out of the bread. By making a cut in the middle of the bread, we control where the gases will escape. If you don’t make cuts, you risk cracks in the bread here and there.
Grams or liters/dl
I prefer grams as it is more precise to measure. You can of course replace grams with litres/dl when it comes to liquids. 1000 grams of liquid is approximately equal to 1 liter or 10 dl.
No-knead or kneading?
There are many good recipes available, both with and without kneading. After testing a number of different recipes, I think that no-knead was the most suitable.
Flat piece…
…is a word I use instead of roll, because when you divide a tray into 16 parts, the result is neither bread nor roll, but rather a flat piece. The word may not be so beautiful, but descriptive. Maybe it could become the new word of the year and enter the dictionaries…?
Storage and defrosting of bread
It is best to store the loaves in paper bags. You can get it online or in some stores. Then wrap the paper bread bags in a plastic bag and place in the freezer. Both the paper bags and the plastic bags can be reused.
When I take bread out of the freezer, I usually defrost it by removing both the plastic bag and the paper bag. The bread will then have a nice consistency. If I thaw it inside the bag, I think it will be too soft and limp. Bread from the freezer tastes extra good when it gets a twist in the toaster.
Testing recipes
I started testing different recipes in January 2023 and logged what I did from April 2023. The goal was:
• A simple recipe
• Tasty breads
• Use little yeast
• To bake many loaves of bread at a time
• Healthy breads
• That there were not so many crumbs
Many different varieties of flour, seeds, liquid, yeast, kneading or no-kneading, frying time, frying temperature, rising time, 1 or 2 risings were tested.
The melody in the video
…is called Cross Your Mind and is taken from Clipchamp’s sound library.
#recipe #bread #butterpaddle #many #healthy #tasty #cheap