Hello again! Now I have finished the bread, tasted it, and am ready to give it a full review :) This is how mine turned out. I expected them to rise slightly higher and for the consistency to be slightly more airy. These became more compact than I expected but the taste was great! My boyfriend and I both loved them, I had mine with some butter, mixed greens, pepper salami and a slice of cheese. Yum!
I changed a few things from the original recipe that I posted earlier, so here is my version:
50 grams of yeast,
5 dl milk,
50 grams of butter,
½ dl honey,
2 tsp salt,
6 dl rye flour,
6 dl sifted rye flour,
about 3 dl spelt,
1 tbs flax seeds,
1 ½ tbs sunflower seeds,
4 organic dried apricots,
½ dl of mixed flax seeds, sunflower seeds and oats.
Melt the butter in a pot and add the milk. Heat the mixture up until it’s 37°C (this is very important for the yeast!). Crumble the yeast into a big bowl and add the milk mixture. Stir together.
Add the salt, the honey, the seeds and the finely chopped apricots and stir until well combined.
Add both types of rye flour and combine into a sticky dough. Add the spelt a little at the time, just enough so that the dough is a bit sticky but still workable. Combine into a nice dough and leave it to rest under a kitchen towel for 40 minutes.
After the dough has rested an about doubled in size, remove it from the bowl and knead it with some more of the spelt until it’s nice and firm. Line a oven tray of about 30x35 cm with baking paper and press the dough to fill the whole tray evenly.
Cut the dough into 24 squares and brush some water on top. Sprinkle the garnish and press down gently. Bake in the middle of the oven for 15-20 minutes at 225°C heat. Let the bread cool down under a kitchen towel and then brake the pieces apart.
If you compare this to the original recipe you see that I have changed it quite a bit. You can modify it to incorporate the seeds, nuts of fruits that you like, just be creative and mix and match!
1 dl = 0,4 cup,
rye flour = rågmjöl,
sifted rye flour = rågsikt,
spelt = dinkelmjöl,
flax seed = linfrö,
oats = havregryn,
I hope you enjoyed this recipe!