Sorry, but another recipe of Linda Collister. I just love her books and had planned to try out a few recipes in december. This recipe was our favourite. You don't need much knowledge of the swedish language to understand that the name of the bread means 'friendship'. Not to be confused with the friendshipbread of the Amish.
When you have a crush on bread with all kinds of grains in it and with a very specific taste, you'll love this bread. At least; we do.
It's a Swedish recipe and (according to the book of Linda Collister and Anthony Blake) it's an old northern recipe.
To make this recipe, I've been searching for the broken rye and wheat. According to the recipe the breads rise just one time. But curious as I am, I wanted to see what happens with a second proof. So I've tried both and there was just a minor difference. Next time I'll take more time for the second proof. This bread tastes terrific with cheese.
85 gr. broken rye
85 gr. broken wheat
1 tbsp. salt
1 tbsp. cumin seed
115 gr. dried cranberries
50 gr. raisins
65 gr. flax seed
40 gr. wheat germ
400 ml. lukewarm water
50 gr. dried instant yeast
500 ml. lukewarm water
1000 gr. wheatflour
Start an evening ahead and soak the broken rye, broken wheat, salt, cumin seeds, cranberries, raisins, flaxseed and wheat germ in the water.This mixture is called a soaker.
The next morning: add the yeast to 500 gr. of the wheatflour . Pour the water into a big bowl and add the soaker. Add the wheatflour with the yeast tot the big bowl and add the other 500 gr. wheatflour al last. Knead the dough till you get a soft and sticky dough. At this point you can divide the dough into four pieces. The kneading becomes less heavy. Knead each piece another 5 minutes. The dough will stay a little bit sticky.
Put the dough in bannetons or make a tight ball of each. Leave them on a warm place for proof till they've doubled in size. Now you can bake them in the oven, like the original recipe describes, or give them a businessletter turn for a second proof.
Anyway; both choices seemed good. Pre-heat the oven at 475 dgr. F. (250 dgr. C.). Turn the breads on a bakingsheet or baking stone and put them in the oven. Lower the temperature at 450 dgr. F. (220 dgr. C.). Bake the breads in 20 minutes till they're light brown and sound hollow. Leave them for cooling down at a wire rack.
(by the book Country Bread by Linda Collister and anthony Blake)