VARious Things

May 31, 2012

About Blogging, Bread, Life

I've been away from blogging for such a long time... Can't even tell why. Busy days? Yes, but... All life is as it is. Running, rushing, going to work, being busy, walking around, cooking, enjoying the everyday life... Why wasn't I writing my blog? I don't know. Really. To say the truth, sometimes it seems as if this blog is just for me. Anyway, I'm back. Does someone miss me? :)

So, this time not about felt. Not about hand crafting. Just about bread. Real. Without any yeast.

about 550 g of whole rye flour
about 250 g of usual wheat flour
800 ml of warm water
sourdough (fermented dough)
2-3 tablespoons of sugar
1 teaspoon of salt
caraway seeds, sunflower seeds, flax seeds or any other favourite ingredients.
4 tablespoons of rye malt (if you want a real dark bread)

First of all, pour some boiling water over the malt and leave it until it gets cool.
Mix the flour in a large bowl. Pour about 600 ml of warm water into some vessel, add sugar, salt and sourdough. Mix carefully and add into the bowl with flour. Mix it all together very well. Take some 2-3 tablespoons of dough and place it in some plastic box or jar for the next time (this is your sourdough, just be sure to keep it in the refrigerator).
Add the malt, mix very well, then add all the ingredients you love - various seeds, flakes, or similar.
Place in an oiled and dusted with flour tin, smooth the surface with a wet hand  and leave for 12-15 hours. In such a period your dough will grow, and grow, and grow...
Then preheat the oven to 220 C. Bake for 10-12 minutes, then lower the temperature to 200 C and bake for another 60 minutes.
Cool at least 3-4 hours on a wire rack with a linen towel over it.

If you have some friend, who bakes a sourdough bread, ask some starter sourdough. If not, ask me and I will tell you how to do it (or you can read, e.g. here:

Hope you like it! And ... If someone tries to bake it please share your impressions ;)