Frida Whole Grain
Marie Skogström- 4 round loaves of bread
- 30 min
- 11 hours
A loaf of bread packed with energy that makes your stomach happy and stays fresh for a couple of days.
You can easily enjoy the taste of freshly baked bread even the next day. Place the bread in the oven at 230°C for about 10 minutes, and the crust will regain its crispness. The moisture in sourdough bread remains naturally within the bread, and when you reheat it, that moisture moves outward and is absorbed by the crust, giving it that freshly baked feel!
3.9/5
508 VotesHere's how:
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1
Combine all the ingredients for the pre-dough. Let it rest and rise for at least 6–8 hours, preferably overnight.
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2
Combine the pre-dough and all remaining ingredients, except for the salt, in a mixing bowl. Knead the dough on the lowest setting for 12 minutes, add the salt, and knead for another 5 minutes. Double the kneading time if kneading by hand. The dough should then have pulled away from the sides of the bowl but still be slightly sticky.
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3
Remove the dough from the mixing bowl, place it on a floured work surface, and let it rest for 1 hour, covered with a kitchen towel.
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4
Divide the dough into 4 portions and shape them into rounds (knead the dough lightly to develop elasticity and ensure the seam is hidden underneath the bun). Let rise for another hour on a floured baking surface, covered with a baking cloth.
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5
Preheat the oven to 250 °C with a baking stone or baking sheet inside.
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6
Lightly dust with flour using a sifter, and score a cross across the top of the bread if you like. Bake the bread on the hot stone or baking sheet. Spray water into the oven after a minute or so, then lower the temperature to 220 °C and bake for about 30 minutes, until the internal temperature reaches 98 °C.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
Day 1 – Pre-dough
- 150 g (1 bag) KronJäst Whole-Grain Wheat Sourdough
- 150 g (1 bag) KronJäst Rye Sourdough
- 700 g (7 dl) water, 80–90 °C
- 100 g (about 1.5 dl) cracked rye
- 200 g (about 4 dl) rye flour, coarse
- 60 g (3 tbsp) honey
Day 2
- 50 g (1 packet) KronJäst for Bread
- 800 g (about 13 dl) all-purpose flour
- 50 g (4 tbsp) flaxseeds
- 50 g (4 tbsp) sunflower/sesame seeds
- 20 g (2 tbsp) sea salt
- 1 tsp ground fennel
- 1 tsp ground anise
The recipe comes from
kronjast.se
