Thinner's Bread
June 30, 2016
I was thinning out seedlings in a kitchen garden when I looked at the tiny vegetables closer. They were so pretty that I didn't had a heart to toss them away. I put them into a bread dough - where else! This time I was thinning out radish and cabbage rows. Both of them have a strong taste and I thought it was wise to use only 2 dl of seedlings. If you have milder vegetables, you can safely use 3 dl.
If you don't have a vegetable garden, go and get something green from the nearest grocery.
If you don't have a vegetable garden, go and get something green from the nearest grocery.
1 bread
First day, evening
1 dl (100 g) sourdough starter
4 dl (400 g) lukewarm water
7,5 dl (490 g) wheat flour
Combine the starter, water and flour in a mixing bowl. Cover with a tea towel and store the starter dough in the refrigerator overnight.
Second day
1 dl (100 g) lukewarm water
1 tsp salt
3 tbsp honey
2 dl (1,8 cups, US) seedlings, rinsed and chopped
4 dl (260 g) wheat flour
4 dl (260 g) wheat flour
Blend lukewarm water, salt, honey and seedlings with the starter dough. Keep kneading and adding flour for 10 minutes.
Cover and leave to rise until doubled in size.
Turn the dough out onto a floured surface. Use a dough scraper to assist you and fold the dough gently. Shape it into a loaf. Line a baking tray with a parchment paper and put the bread on it.
Cover and leave to rise.
Cover and leave to rise.
Preheat the oven to 250°C. Moisten the top with a spray bottle and put the bread in the oven. Turn the temperature down to 200°C and bake for 30 minutes.
Let cool on a wire rack.
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