Viking Wholemeal and Honey Bröd
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On a recent trip to København (Copenhagen), I bought a loaf from a small bakery next door to my stay.
They called it Viking Wholemeal and Honey Bröd.
I'm recreating it here....
1 teaspoon instant active yeast
200 gms tepid water
150 gms tepid skimmed milk
25 gms honey
50 gms unsalted butter
1 heaped teaspoon crushed sea salt
200 gms strong white bread flour
300 gms stoneground wholemeal / wholegrain flour
mixed seeds for topping (applied after a milk wash)
Mix all the dry ingredients together except for the yeast.
Add the yeast to all the wet ingredients
Mix the wet with the dry until thoroughly mixed
Knead until you have a soft and silky dough
Place in a lightly-oiled bowl, cover and leave in a warm place until it has doubled in volume.
Tip out onto a lightly-floured surface.
Shape into a boule or to half-fill a suitable loaf tin.
Cover and allow to rise at room temperature until almost doubled in volume
Preheat the oven to 190⁰C
Mist with milk and apply seeds to the top.
Bake for 30 - 35 minutes until it is golden brown and hollow when tapped underneath.
Cool on a rack.
Happy baking...Glad Bagning
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