William Penn Life, 2011 (46. évfolyam, 1-12. szám)
2011-08-01 / 8. szám
Swedish Peasant Bread fhe jlmpfm KitebeD Breads made by the scalding method have been eaten for centuries by peasant farmers all over Europe. The shape, texture and taste of the bread differ within as well as between countries, making each representative of a particular region. The common characteristics are that the breads are robust, multigrain loaves made to last for several weeks. Years ago, this was necessary as freezing food as we know it today was not an option. Peasant bread was traditionally stored in the bread chest that was central to every farmer’s kitchen. Swedish peasant bread rings were threaded onto sticks and stored hung from the rafters. Scalding Mixture 3 cups boiling water 2 tablespoons salt 9 ounces whole-wheat flour 9 ounces medium rye flour Dough 2/i cups warm water (105° - I I5°F) 2 tablespoons distilled white vinegar I cup or 12 ounces light corn syrup I % ounces active dry yeast 1 ounce granulated malt extract or 3 tablespoons honey 6 ounces unsalted butter at room temperature 2 tablespoons ground cumin 2 tablespoons ground fennel 4 pounds bread flour Egg wash Whole-wheat flour 1. For the scalding mixture, combine the boiling water with the salt, whole-wheat flour and rye flour. Mix until smooth and let stand, covered for one hour. 2. For the dough, combine the warm water, vinegar and corn syrup in a mixer bowl. Add the yeast and mix to dissolve. Stir in the scalding mixture, malt extract (or honey), butter, cumin and fennel. 3. Reserve a few ounces of the bread flour, then add the remainder and knead for two minutes using the dough hook at medium speed. Adjust with reserved bread flour as required to make a dough that is not sticky. Knead the dough until smooth, two to four minutes longer. Turn the dough onto a floured table and let rest, covered for 10 minutes. RECIPES 4. Divide the dough into six equal pieces, about I Zi pounds each. Roll each piece into a firm round loaf. The formed loaves should spring back immediately when you press lightly. 5. Using the side of your hand, press down on the center of each loaf and roll the loaf back and forth until you have almost severed the two halves. 6. Brush the loaves with egg wash, invert in whole-wheat flour and place flour side up on sheet pans lined with baking paper. Slash a few lines across the top of each loaf with a sharp knife. Let rise until double in volume. 7. Bake at 375° for about 35 minutes. Cool on racks. Pairi Noir (Black Bread) % cup cornmeal Zi cup boiling water Zi cup cold water I tablespoon active dry yeast 1 ounce unsweetened chocolate Zi tablespoon butter Zi cup molasses 2 teaspoons salt 2 teaspoons caraway seeds Zi cup mashed potatoes or {h cup instant flakes 3A cups whole-wheat flour Zi cup rye flour Zi cup all purpose flour I egg + I tablespoon water beaten Coarse salt Preparation (10 minutes). Stir the cornmeal into a pan containing the boiling water. Stir vigorously until the mixture is smooth. Add the cold water gradually, stirring constantly. When the mixture has cooled to I05°F, stir in the yeast. In a small saucepan over very low heat, melt together the chocolate and butter. Allow to cool to lukewarm. By Hand or Mixer (5 minutes). In a large mixing bowl, combine the cornmeal and chocolate mixtures and add the molasses, salt, caraway and mashed potatoes. Beat together with a heavy spoon or in an electric mixer for two to three minutes until smooth. Add the whole-wheat flour and stir or beat for two minutes. Rest (I hour). Cover the bowl with plastic wrap and set aside to rest for one hour while the dough ferments. Kneading (8 minutes). Add the rye flour. Stir to form a shaggy mass of dough that can be lifted to the work surface. Use a double blade to turn, fold and knead the dough, because it is very sticky to work with, for 8 minutes. Add liberal sprinkles of white flour to keep the dough from sticking to the work surface and your hands. In most instances, the dough is too heavy for a dough hook (it pushes the dough against the sides of the bowl instead of kneading it). It will gradually become elastic even though sticky. First Rise (75 minutes). Place the dough in a greased bowl, turn to coat the ball, cover with plastic wrap and put aside to double in volume, about 75 minutes. (If prepared with new fast rising yeast and at the recommended higher temperatures, reduce the rising times by half.) Rest (15 minutes). Turn back the plastic wrap, punch down the dough, recover and let it rest for 15 minutes. Shaping (3 minutes). Turn the dough onto the work surface and shape into a round loaf. Second Rise (45 minutes). Place the loaf on a prepared baking sheet. Cover and let rise until almost double in volume, about 45 minutes. Preheat (20 minutes). Set the oven at 375°F 20 minutes before baking. Baking (45 minutes). Brush the loaf with egg wash. Sprinkle with coarse salt, if desired. Bake for 10 minutes, and then reduce heat to 350° and bake for 35 minutes more, or until the loaf tests done. It will sound hollow when tapping the bottom crust with your fingers. (If using a convection oven, reduce heat by 50° for each baking period.) Final Step. Place the loaf on a metal rack to cool before slicing. Excellent when served with cheese. William Penn Life 0 August 2011 ° 11
