You can decline bread as much as you’d like… As I had some flakes left in my cupboards, just before the “best before” date, I decided to add it to my dough. I was convince by the result.
While I was kneading the dough, I was eating hazelnut and I decided to add what was left over in the little bag to the dough as well. Second good idea!
100g of flakes (I mixed quinoa and buckwheat flakes)
400g semi-whole organic flour
6g sea salt flakes
300ml luke warm water
1 bag of dry yeast(11g)
1 handfull of hazelnuts
Dilute the yeast in the luke warm water.
Mix the flakes with the flour and the salt.
Add the liquid to the flour and knead until the dough comes easily of the bowl. The dough should be supple and elastic. Add the hazelnuts and keep kneading to incorporate them. Form a nice ball and cover with a wet towel. leave to rest for about 2 hours or even overnight.
Knead the dough again and form small balls. Make an incision on each bun and powder with a small amount of flour.
I put the dough on a cast iron skillet and covered it with an upside-down cast iron pot (I don’t have a pot big enough for 6 small buns!).
Put in the cold oven and turn the temperature to 240°C.
Leave to cook for 40 minutes at the bottom of the oven.
For the last 5 minutes, take the lid off and spread a little water on each bun. Place them in the top part of the oven so it goldens them.
Leave them to cool on a cooling rack then enjoy with some great farm butter!
The crust is crusty (lucky me!), the hazelnut are hidden in the dough and make a great tasty surprise, the falkes add depth to the taste of those buns. And I can’t get enough of the cooking smell!
I think it’s soothing to make my own bread, to feel the dough form under my fingers, to develop the elasticity of the dough, to wait for it to rest, and to discover the cooked buns, everytime a little different then previously. I like to “knock”on the bread to hear the hollowed noise and to feel the crust.
Nothing is as simple as bread where the list of ingredients are concerned and yet… Bread making needs experience.
To eat it I wait for the bread to cool a little and I feel nourished by it. Nothing like the boring breaqd from supermarkets or even from some bakers.
And did I mention the great smell ?!