Back again

I don´t know which time in order I say: "hello, remember me? I am back again, and this time I will really try to blog more often!" but it is my blog and I write when I want to. Or when I have the time, as is the case now when my life is changed rather profoundly by a very small person.

On March 10th I gave birth to a beautiful baby boy, and we now spend the early summer days together in lots of lovely ways. Walking, eating, sleeping, changing nappy and then eating, sleeping etc. Life is sweet, simple and blissful with my little D. One of many many good things about him is that he lets me cook and bake almost as usual. Meanwhile he lies in his "gym" and play with the toys, or keep me company in the kitchen sitting in the baby sitter. My little sidekick.

On our way home from the hospital we bought some bread, but since then we have baked our own daily bread as a matter of fact. My man is rather absorbed by this bread-baking: keeps reading recipes and trying them, buys all kinds of flour and he also borrowed his parents large kitchen machine, I don´t know what it is called in English but you use it for kneading. They use it once a year, we use it once a week!

This is a very nice bread to make when you want a luxury breakfast or expects guests for lunch and want to greet them with the wonderful smell of fresh bread. The recipe is from Allt om mat, a well-known Swedish food magazine and an article on how to get going with your baking by the journalist Peter Streijffert. My man read the article over and over again and then tried this, and then some other breads. Thank you Peter!

Morning rolls
Makes 10

12 grams fresh yeast
50 ml cold water
1 tsp salt
100 ml graham flour, this is a wholemeal wheat flour
540 grams strong bread flour, "Vetemjöl special"

1. Crumble the yeast into a bowl, add some water and dissolve the yeast.
2. Add the rest of the water, salt, graham flour and the wheat and work the dough for a couple of minutes. It is supposed to be sticky: nothing to worry about!
3. Cover with cling film and put in the fridge over night
4. Warm the oven to 225 fan oven or 250 "ordinary" oven. Spoon out the dough on a baking sheet: 10 sticky lumps the size of tennis balls. Bake for 20 minutes in the middle of the oven. Let them cool on a rack.

The rolls have a lovely crust the first day, but then sadly they get a little boring so make sure to eat them all very quickly. Not a huge problem, really!

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!