Hembakat bröd smakar mycket bättre än när man köper det i affären. Det här brödet passar bra till en slät soppa.
Chilipesto
1 krm chiliflakes
Chilipesto
50 gram pinjenötter
1 kruka basilika
80 gram parmasanost
1 klyfta vitlök1 krm chiliflakes
1,6 dl olivolja
Rosta pinjenötterna och riv parmasanosten. Kör allt i en matberedare eller mixer fram till det blir en slät massa. Koka en glasbruk och förvara peston i den, håller cirka en vecka i kylskåpet.
Brödet
6 gram torr jäst
6 gram torr jäst
2,4 dl vatten
2 msk mörk sirap
30 gram smör, rumstempererat
1/2 tsk salt
6 dl vetemjöl
2,4 dl rågmjöl
flingsalt att strö över med
Blanda jästen och vetemjölet i en bunke. Värm vattnet till 40 C. Blanda ner det i mjölet och rör om. Tillsätt resterande ingredienser och knåda degen i cirka 10 minuter för hand eller fram till att degen börja släppa från kanterna på bunken.
Låt degen jäsa under bakduk i cirka 40 minuter. Knåda efter det degen och tryck ut den på en plåt med bakplåtspapper. Platta ut degen så att den får formen 20X25 cm. Låt det jäsa igen under bakduk i cirka 25 minuter.
Tryck små hål med ett mjölat finger i degen, sätt 1/2-1 tsk pesto i varje hål. Går bra att använda färdigköpt pesto. Pensla med kallt vatten och strö över flingsalt. Grädda brödet mitt i ugnen i cirka 25 minuter, 225 C.
Homemade bread tastes much better than when buying it in the store. This bread goes well with a smooth soup.
Chili Pesto
50 grams of pine nuts
1 bunch basil
80 grams parmasan cheese
1 clove garlic
1 pinch chiliflakes
2/3 cup olive oil
Toast the pine nuts and grate the parmasan cheese. Run everything in a food processor or blender until it becomes a smooth paste. Boil a glass jar and store the pesto in it, keep about a week in the refrigerator.
The bread
6 grams of dry yeast
1 cup water
2 tbsp dark syrup
30 grams butter, room temperature
1/2 teaspoon salt
3 cup all-purpose flour
1 cup rye flour
flakes to sprinkle with
Mix the yeast and flour in a bowl. Heat the water to 104 F, add to the flour and stir. Add remaining ingredients and knead the dough for about 10 minutes by hand or until the dough begin to drop from the edges of the bowl.
Let the dough rise under a cloth for about 40 minutes. Knead the dough and press it out on a baking sheet with parchment paper. Flatten out the dough so that it has the shape 8x10 inches. Let it rise again under a cloth for about 25 minutes.
Press small holes with a floured finger in the dough, way 1 / 2-1 teaspoon pesto in each hole. Is fine to use pre-bought pesto. Brush with cold water and sprinkle with salt flakes. Bake the bread in the oven for about 25 minutes, 437 F.
Chili Pesto
50 grams of pine nuts
1 bunch basil
80 grams parmasan cheese
1 clove garlic
1 pinch chiliflakes
2/3 cup olive oil
Toast the pine nuts and grate the parmasan cheese. Run everything in a food processor or blender until it becomes a smooth paste. Boil a glass jar and store the pesto in it, keep about a week in the refrigerator.
The bread
6 grams of dry yeast
1 cup water
2 tbsp dark syrup
30 grams butter, room temperature
1/2 teaspoon salt
3 cup all-purpose flour
1 cup rye flour
flakes to sprinkle with
Mix the yeast and flour in a bowl. Heat the water to 104 F, add to the flour and stir. Add remaining ingredients and knead the dough for about 10 minutes by hand or until the dough begin to drop from the edges of the bowl.
Let the dough rise under a cloth for about 40 minutes. Knead the dough and press it out on a baking sheet with parchment paper. Flatten out the dough so that it has the shape 8x10 inches. Let it rise again under a cloth for about 25 minutes.
Press small holes with a floured finger in the dough, way 1 / 2-1 teaspoon pesto in each hole. Is fine to use pre-bought pesto. Brush with cold water and sprinkle with salt flakes. Bake the bread in the oven for about 25 minutes, 437 F.
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