/ck/ - Food & Cooking

Swedish sirup bread.

25g butter.
2½ dl. yoghurt naturel.
25g. yeast.
1 dl. dark sirup
1 teaspoon salt
375g. of 50% wheat flour and 50% wholewheat flour (bonus if you also you rye flour or 1 dl. dark beer).

Mealt the butter and put it in the yoghurt (it should be at room temperature), put the yeast (dunno if you're using dried yeast unlike this recipe), sirup and salt in with the yoghurt and butter and mix it together. Put the flour in and mix well - it'll make a semi wet dough. Let it leaven for about 45 min. and then start to knead it on a floured table - remember to put a damp dishcloth over it while it leavens.

If you got it, use a wicker basket for dough (sorry, I don't know the English word for it) and put lots of flour in it. Put the dough in it to leaven again for 45 min. while you heat the oven up to 200C. Let it bake for 35 to 40 min.

Pic is one I made this summer (although with a different recipe).

I present to you: strawberry salat with homebacked syrup bread.

Recipe: Quickly and repeatedly boil the peppercorns in water to make them soft. Chop them up and mix them with some salt, 2 tsp balsamico, 3 tsp olive oil, 1 tsp honney and some crushed garlic. Slice a red onion thinly, cut some strawberries and mix them with the dressing. Add some fresh leaves of basil and 2 shredded (by hand) heads of radicchio. Top it off with some shredded (by hand) blue cheese and some course rye croutons (blocks of rye bread baked with seasalt and olive oil).

As for the bread: it's just a standard sourdough wheat bread with some grahams flour but with some dark beer and dark syrup.

(pic with the remains and timestamp will follow).