This mild flavored black bread from Belgium originated in the Abbeys where monks baked bread daily for the poor. Heart healthy and versatile, this bread needs to be started the day before baking. Its great served in slices with pork sausages and mustard.For the Poolish:
2/3 cup white bread flour
2/3 cup rye flour
1/2 teaspoon dried yeast
2/3 cup water
1/2 cup flaxseeds, plus water for soaking
2 1/4 cups white bread flour
2 1/4 cups whole wheat bread flour
2 1/4 cups rye flour
1 tablespoon salt
1 tablespoon dried yeast
1 1/4 cups lukewarm water
Instructions:
Start by making the poolish. Mix all the dry ingredients in a bowl. Stir the water in to make a smooth paste. Cover the bowl and leave the mixture to stand for 8-12 hours at room temperature.
Put the flaxeeds in a bowl and pour over about 1/2 cap hot water. Leave to stand for at least an hour.
Put the flours into a large mixing bowl. Add the salt and yeast. Make a well in the center and add the poolish, with the lukewarm water. Mix, gradually incorporating the flour, until the mixture comes together to form a dough. Transfer to a lightly floured surface and need dough for 10 minutes. Knead the flaxseeds into the dough until well distributed, a few more minutes. Transfer the dough to an oiled pan. Pat it out, then fold it over like a blanket, cover and leave to rise in a warm dry place until it doubles in size, about 1 hour.
Punch down the dough, then divide into 2 equal portions. Shape each into a ball or loaf and place on oiled pan. Score the bread with a knife. Cover and leave to raise again for 30-60 minutes, until doubled in size.
Preheat the oven to 450 F. Introduce steam into the over by lightly spraying it with a water bottle (if you don't have a water bottle you can place a shallow pan of water in the bottom of the oven). Place the breads in the oven and spray again. Bake for 40 minutes or until the loaves are golden brown and sound hollow when tapped on the bottom. Cool on wire racks.
Yield: 2 loaves.
Put the flaxeeds in a bowl and pour over about 1/2 cap hot water. Leave to stand for at least an hour.
Put the flours into a large mixing bowl. Add the salt and yeast. Make a well in the center and add the poolish, with the lukewarm water. Mix, gradually incorporating the flour, until the mixture comes together to form a dough. Transfer to a lightly floured surface and need dough for 10 minutes. Knead the flaxseeds into the dough until well distributed, a few more minutes. Transfer the dough to an oiled pan. Pat it out, then fold it over like a blanket, cover and leave to rise in a warm dry place until it doubles in size, about 1 hour.
Punch down the dough, then divide into 2 equal portions. Shape each into a ball or loaf and place on oiled pan. Score the bread with a knife. Cover and leave to raise again for 30-60 minutes, until doubled in size.
Preheat the oven to 450 F. Introduce steam into the over by lightly spraying it with a water bottle (if you don't have a water bottle you can place a shallow pan of water in the bottom of the oven). Place the breads in the oven and spray again. Bake for 40 minutes or until the loaves are golden brown and sound hollow when tapped on the bottom. Cool on wire racks.
Yield: 2 loaves.
No comments:
Post a Comment