The basic bread recipe.

The basic bread recipe.

If you are anything like me, you like food to be un-complicated and easy to cook. Especially if you are a busy mum, or if your children are helping you in the kitchen. I have, during my work with the school lunches, made this basic recipe for bread that I use as a starting point and then I can add different things. It was only possible to make one big portion of dough were I used to work, and then I had to make it work for different things. Back then I would only use 1/4 of the amount of yeast, because I had to leave the dough in the fridge overnight.
In my house we are often impulsive and not always so organised that we have made the dough the day before and also there is not always room in the fridge. If you choose to bake the bread this way it does turn into a very nice tasting bread when you leave the dough in the fridge overnight.
I use this basic dough for a lot of different things. I add 100 gr. of seeds or nuts to the dough itself or top the buns with cheese or olive oil and rosemary before baking. I also roll out the dough and make thin or chunky ‘pizza things’ (I know it’s not the proper way to make pizza, but it still taste great and works well for the kids lunches, and it’s a whole lot healthier. See photo at the bottom.) I also sometimes make sausage rolls with this recipe. If you decide to do the pizza or the sausage rolls you may need to add a wee bit more flour to the recipe to be able to roll out the dough.

My favourite is summer walnut bread coated with egg.

Basic bread recipe:

3 1/2 dl of cold water
1 1/2dl of boiling water
50 gr of wet yeast
1 dl of fine oat
1 dl of wholegrain wheat flour
2 tsp salt
1 tbsp sugar or honey
9 dl of flour

-Dissolve the yeast into the tepid water with the sugar.
The sugar is food for the yeast, so don’t leave it out.
-Add the oat and the wholegrain flour, mix and let it soak for a bit.
-Add the flour and the salt. Hold back a bit of flour to see if the dough needs all of it.
I try to keep the dough as wet as I can manage.
-Knead the dough for at least 5 mi. (so it developes structures of gluten).
-Let it rise to double the size in a warm place, covered.
(this will normally take about 45 – 90 mi.)

Dough ready to rise, covered and in a warm spot.

-Knead the dough again lightly.
-Make 12-14 buns whatever shape you want and put them on a baking tray.
-Leave them to rise again in a warm place, covered, and until double the size.
-Coat the buns with either milk or whipped egg.
-Preheat the oven 200 dg. and bake the buns for 15-20 mi.
depending on your oven. Have a look, and tap the bottom of the bread to see if it’s baked, they sound hollow when done.

Basic recipe topped with red cheddar and parmesan.

Kids favourite. Chunky ‘pizza things’. Topped with what was in the fridge that day. In this case ham, leeks and cheese.

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