I’ve gotten into this habit of making our bread each week. Lately it’s the knead free style – very easy, mix at night in a bowl, let rise, in the morning roll it into a cast iron skillet and bake for almost an hour. Done, bingo, yummy. The book: Kneadlessly Simple by Nancy Baggett.
Swedish Limpa Bread
2 C. Whole Wheat Flour
1.5 C. Unbleached White
2 C. Rye Flour (I keep this in the freezer as I don’t use it often)
2.5 tsp. salt
1.5 tsp. caraway seeds
1.5 tsp. fennel or anise seeds
1.5 tsp. yeast
2/3 C. molasses
¼ C. oil (safflower or whatever you have)
2 C. cold, cold water
The next morning:
1/3 C. dry milk powder
½ C. Rye flour
1/3 C. brown sugar
3.5 Tbs. butter
1.5 Tbs. hot water
Late day or early evening:
Put your dry in a bowl, give it a hand held whisk to mix it up well. Mix molasses, oil and water in another small bowl, pour into dry, blending well. With spatula kind of center the dough and smooth it out, pat with some oil or butter, cover with plastic wrap and leave at room temperature overnight.
In the morning:
Mix milk, brown sugar, 2 Tbs. butter and hot water in a bowl, gradually add the dry milk and rye flour.
Put your dough from the night before in a mixer, add what you just put together in the a.m. and turn for a bit with a dough hook till blended evenly.
Butter a cast iron pan or two bread pans, put the dough in, butter the top with your hands (that’s melt the butter first), smoothing the dough; cover with a clean cloth & let rise for around 2 more hours.
Preheat the oven to 350. When the loaves are ready to bake turn the oven down to 325 and bake an hour, cover the tops with foil and bake about 15 minutes more or until done – I’m a big one for temperature so stick a thermometer in and when it says 204, fini!
This is such a delicious bread….I love the “browness” of it, the buttery top and the seeds, incredible aroma and taste. This is this weeks toasted with a bit of butter wake up with our coffee and paper.
I did freeze half of it – it’s a very large loaf if you don’t split it.
Ghee making was in the works the other day also:
6 sticks of butter makes this….butter minus the water and milk solids (lactose) supposedly it’s good for you…a healthy fat I’ve been told. I love having it around and have found so many more uses for it than I thought I would. The making of it is easy as I bake it in the oven on a very low temp for a few hours, skimming. I think one of the reasons I like it is it stays at room temp so when I need some butter, there it is, softened and ready to go – this shot is before it firmed up. Liquid Gold, no?
Speaking of gold:
The second of my two baby hats this week…..and the silk noil warp I’ve been trying to get on my loom (it’s on, just not threaded yet).
My friend Marji came over the other day, always a blast, we’re both such freaks about food. She worked with me at the cafe, a champ! Anyhow, she’s now working with animals at Lucky Pet in Berwick, Maine (lucky them), running allot but still loving food, good girl. As she was leaving she noticed my rhubarb….it’s giant already. She took some and talked about a crisp. Now, I don’t usually make them as Paul yammers on about pie most of the time but……it stuck in my brain so I made one last night.
Another amazingly simple recipe from The Moosewood Cookbook by Mollie Katzen. What a book, a must have if there is one, this is it. My book from work is so darned trashed so I ordered a new one just to make it through the next 30 or 40 years. Simple, clean, good food. Never outdated.
So, I started with frozen peaches. These are beautiful. I buy them at The Market Basket, an in house brand, perfect and inexpensive for my morning fruit & vege. drink (by the way, I have lost 10 lbs. so far, could be the lack of alcohol also).
I thawed them for about 10 minutes just to soften. We ate a few. Added them to my rhubarb….check out how green it is. That store stuff is so darn old. My stuff cracks when I cut it, beautiful.
To this I added:
½ C. organic sugar, and some cinnamon. I loaded this into a large, shallow baking dish. Then in the same bowl mixed in 2 C. rolled oats, 1 C. unbleached flour and 1 C. whole wheat flour, ½ C. brown sugar, cinnamon, a touch of salt and then some of the soft ghee, just spreading it all around till everything looked moist. If no ghee, use 1.5 sticks of butter melted.
Spread your crumble over the top and bake at 375 for almost an hour.
It’s o.k. stuff. Thanks for the idea Marji!