Baking bread

Yesterday for me, was full of cycling and making bread. Full of cycling because my kids had to be taken to school, fetched from school, fetched from play dates, taken to street dance class. Luckily I got a new bike on my birthday! While I was cycling around, at home the bread I had started was quietly proving and waiting for me.
This is how I started:

I took the recipe from the rye flour (roggemeel) packet:
250 grams of whole wheat flour (volkorenmeel)
175 grams of rye flour
7 grams of dried yeast
1 teaspoon of salt
1 tablespoon of molasses (stroop)
1 tablespoon of oil
250 ml of tepid water (probably less is better)

Mix together the two types of flour with the salt and the dry yeast. On the photo it's hard to see, but the whole wheat flour is light brown, while the rye flour looks gray. Interesting (I think).
Before the next step I cycled to and back from school.
Add the molasses, oil and water. Mix together and knead to a dough. (I added white flour at this point because the dough was super sticky; less water next time I think).
Let the dough rest in a warm place for 1 hour, in a bowl under a moist tea towel.
You can do some cycling at this point as well.
When you come back, punch down the dough. Knead some more. Make a nice bread shape and make little holes with a fork in the top.
Again the bread has to rest for 1 hour in a warm place. I have an oven that can be set at 35 degrees Celsius for this.
I had to do a lot of cycling here, so my bread rested for much more than an hour. It was no problem. I think it got even bigger because of this extra time.
Preheat the oven to 200 degrees Celsius. Paint some water on the bread and then it is ready to go into the oven.

Leave it in there for 50 minutes (a little less is probably also fine).
Don't do any cycling while the oven is on at such a high temperature, is what I think. So have your husband (or someone else) pick up your daughter (or someone else) from street dance class (or something else). That way you also have time to make flavored butter to go with the bread and make the rest of dinner.
I flavored our butter with lemon zest, chives, garlic, salt and pepper.
At the table it looked like this (and it tasted great!):

Comments

[Frederik]

Yep, it tasted great, well worth helping out with the last cycling bit!