Baking - and not babies

Baking breads has become one of my weekly activities lately. I find it cozy and fun, 'hyggeligt.' Plus, there is the added bonus that baking your own bread saves alot of money while at the same time just tasting sooooo much better.

Normally I bake normal "grovboller" - whole wheat rolls and sandwich/sub rolls. I then felt inspired to try out a recipe that stands for 24 hours in the fridge. The upside to this recipe is that it doesn't require any kneading. Sometimes I find kneading thereapeutic - you know, really giving the dough a hard time, tossing it and hitting and so on. Other times - not so much. It just leaves a messy counter, messy hands, stickiness everywhere. And no one, no one, likes being sticky



I don't remember where I found this specific recipe, but alot of similar recipes exist on different sites and blogs around the internets.

1.5 l lukewarm/cold water
50 g yeast/gær
a large pinch of salt
appr. 2 tbs oil
appr. 2 tbs honey
ALOT of flour (about 2000 gram). I used a blend of (apr.) half normal, a bunch of oats, 1/4 whole wheat (rugmel), 1/4 (groft speltmel). You can really use any blend or combination.
Optional: 1 cup of seeds/nuts (I used a 5-corn blend, or you can use sesame, sunflower, etc.)

this was the second bowl....

Mix everything together with a wooden spoon in a LARGE bowl. The dough is wet and still mixable when you put it in the fridge.

Cover, and leave in fridge for 8-24 hours.

(After 2 hours in the fridge my 5L bowl was overflowing, so either use a REALLY big bowl, or split it into 2 bowls. OR, alternatively, make a smaller portion)

Place Wax paper on a baking sheet, and use two spoons to shape out rolls on the baking sheet. It takes a little practice to get them nice and round, but try dipping the spoons into a glass of water between each roll.

Let stand while oven preheats. Bake at 200c about 20 minutes (depending on size of rolls and quality of oven)

As you can see, the last ones ended up prettier than the first few.

I decided to make the second bowl into a loaf of bread in our new pan.
The loaf needed about 45 minutes in the oven.

After baking

We eat alot of this type of bread, either as a supplement to lunch, as a snack, or for breakfast. So I like to bake really big portions and stock the freezer. The nice thing about this recipe though, is that you could potentially mix the dough at night, place in fridge at night, and bake fresh in the morning. I haven't tried it yet personally, but I've been told that the dough can last several days in the fridge. So, if you are really energetic, you could make a big portion of dough and bake new bread every morning, just for what you need that specific day.

The boy commented "It looks like real bread!"
Thanks honey.

P.S. As with all bread, it freezes well if frozen soon after baking. Defrost in oven or on counter.