October 26, 2007

No-knead bread

Getting rid of: flour, sunflower seeds, spices

As you can see I have changed my feature, from "Today´s Swedish word" to "Getting rid of". This will be my new theme for the upcoming months - getting rid of as much as possible from my bulging kitchen cupboards, fridge and freezer. Then, in December when I am installed in my new kitchen I can change back to my usual "Getting". Being a food nerd means "getting". You get stuff from EBBP parcels, you get stuff from friends who know you will love a food present for birthdays and Christmas, you get new and exciting things when you are out shopping with other food nerds, or indeed just popping by at Hötorgshallen for "just some sundried tomatoes" and coming back up the escalator laden with bags of dried fruits, pulses, herbs, strange-looking fruit and a smelly cheese. All this now occupies our kitchen and since we don´t want to carry too much while moving we will have to eat it, or throw it away which really is not an option unless something is helplessly expired...
Before my, and our for that matter, decision of getting rid of things I happily bought a large bag of flour and brought it home just to discover that I really didn´t need it. An entire shelf is filled with different flours, in two rows - meanwhile we have been buying our bread for months now! My baking goes in periods, sometimes I just bake and bake everything we eat, and then suddenly I stop for some reason and it is just so hard to get going again. Well, now I have to! This "No-knead bread" is an old favourite of mine and I made it long before everyone else started experimenting with cast-iron pots and minimal amounts of yeast a year or so ago when the ultimate recipe for no-knead bread was tried out by so many of us food bloggers. I, however, was not tempted because I already had the ultimate recipe: of course from my cooking and baking guru Anna Bergenström!

No-knead bread
25 grams fresh yeast
1tsp salt
preferrably about a tbsp of honey
400 ml tepid water
800-900 ml of wheat flour
100 ml sunflower seeds (optional)
1 tsp crushed fennel seeds or other bread spice that you like (optional)

Crumble the yeast into a bowl, add salt and honey and some of the water. Stir until the yeast is dissolved and add the rest of the water.
Pour in the sunflower seeds and the fennel and the flour and work it to a loose dough. Cover with a towel and let rise for 1-2 hours.
Line a baking sheet with paper or grease it, and carefully tip the dough directly onto it. No need to knead. Heat the oven to 250C and meanwhile let the dough rise, for about 20 minutes.
Bake the bread in the middle of the oven for 15 minutes, then lower the heat to 125C and continue baking for 40-45 minutes.
Let the bread cool on a rack, loosely covered with a towel. Enjoy!


Steve said...

I haven't baked bread for a while either. I try this one. Keep in mind that there's no better "getting rid of" technique than Pytt i Panna. Any interesting recipes for it?

Pille said...

Nice bread recipe!!! I've got so many things that could benefit from 'getting rid of' to make some space in our kitchen cupboards:)

Anna said...

Today I just bought sunflower seeds as snacks, grilled and salted, very much salted, I want to get rid of them right away!But Im afraid that they're not good for you recipe.
Nice new feature!

Clivia said...

Steve, sorry - no recipes for pyttipanna! I don´t even like it that much, except root veg pyttipanna.
Pille - good luck trying it out! It is really good!
Anna, I think you can try and rinse the sunflower seeds in water, then perhabs you can use them in a bread!

Pille said...

Well, I made it last night (with minor changes), and really enjoyed it. A nice spicy change from the usual bread, and so easy to make as well! Thanks for the recipe!

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