Basket Bread with Figs

Basket Bread with Figs


25 grams of fresh yeast
3 1/2 deciliters of warm water
3 deciliters of yoghurt
1 deciliter of buttermilk
1 table-spoon of light/bright syrup
2 tea-spoons of salt
600 grams of plain flour
250 grams of rye flour
150 grams of oats (finely ground)
1/2 deciliter of olive oil
100 grams of dried figs
(2 bread baskets to shape the breads)

Making Basket Bread with Figs

Crumble the yeast into a large baking bowl. Mix yoghurt and buttermilk with warm water so that the mix reaches room temperature. Add the liquid to the yeast and stir until it dissolves. Add syrup and olive oil. Measure out your flours and your oats and add it in a little by little, together with the salt. Chop the dried figs into thin strips and add to the dough. Start kneading the dough and be sure to have a dough scraper and extra plain flour to hand. The dough is wet and it will take a while until the gluten is stretched enough so that it starts forming into a bread shape. Use the dough scraper to maneuver your dough and be patient at kneading. Unless you have a kitchen machine that will do this for you. When you have kneaded the dough so that it starts releasing the surface, and you are more or less able to form it into a round, add some flour to your work surface to help you form the dough into a round. Cover with a kitchen towel and leave to rest for 20 minutes.

Meanwhile take out your bread baskets and plain flour. Line the inside of the baskets with flour so that the dough will not stick while resting in them. When the 20 minutes are up, part your dough in two, use a scale to be more exact, and form the two doughs into a round. Add the rounds to each their basket, and leave to rest for another two hours. Before the two hours are up, set your oven to 250 degrees Celsius. Measure up 2 deciliters of water and put a baking tray in the bottom of the oven. When the oven is preheated, turn your breads onto a baking tray lined with baking paper, the basket will give them a nice pattern. Score the breads in a circle on the top, somewhat like this, to avoid your bread cracking up when the steam releases as it rises in the oven. Put the breads in the oven and pour the water into the bottom baking tray. Turn the oven off completely, and wait 5 minutes until you turn the oven onto 200 degrees Celsius. Leave the breads to bake for 30-45 minutes. Baking time varies from oven to oven, and you can only be sure when you take the bread out and knock on the bottom for a hollow sound.

If your bread is slightly under baked it is not a crisis. If you put your bread in a cold oven and warm it up to a 150 degrees, when serving it or having taken it out of the freezer, the bread will finish baking. This bread has a nice crust, a soft middle and tastes excellent with cheese. It will also keep well if kept in an airtight plastic bag. I ate three slices this morning, and its been three days since I baked it, it still tasted fresh.

Inspired by  Politikens Bog om Brød by Lone Kjær

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