NORWEGIAN MOUNTAIN BREAD - PAIN RUSTIQUE NORVÉGIEN

I like to think of myself as an adventurous and daring cook/baker. Of course, there are times when life is chaotic and I just simply don't feel like staying in the kitchen for hours. It is when one feels lazy and tired that certain simple and unpretentious recipes come in handy...

Last Saturday I really had no desire to spend more than 2 hours baking bread. It was a sunny and warm day, and there was no way I was going to stay in the apartment considering the fact that the weather prognoses for Sunday were dreadfully awful.

So, as I am in a very Scandinavian- (music, culture & films) and healthy-oriented period at the moment it is not surprising that my attention was captured by Nigella Lawson's "Norwegian Mountain Bread" recipe while I was surfing on expat Siri's blog ("The Transplanted Baker").

I dare you to find a more uncomplicated and rapid bread recipe! There is absolutely no kneading, rising or shaping involved (the loaf rises in the oven). The only thing you have to do is weigh and mix all the ingredients together, pour the dough into the baking pan, put it in the oven and then keep an eye on the clock and the thermostat knob. Magic, no?

For such an inelaborate and rustic bread the result was remarkable. It was very flavorful, aromatic, pleasantly moist, wonderfully seedy, interestingly dense/compact, slightly sweet and so enjoyable. It somehow reminded me of Valais Rye Bread (Walliser Roggenbrot), German Pumpernickel, Swedish Rägbröd or Danish Ruggbrød, only without the sourness (since it is not made with sourdough).

This excellent "Norwegian Mountain Bread" is perfect when served with cheese, smoked salmon, Gravlax or cured meats such as Pastrami or corned beef. I'm sure you'll be delighted by this bread's unique aroma and texture.

This bread is getting yeastspotted by Susan’s Yeastspotting!

~ Norwegian Mountain Bread ~
Recipe adapted from Nigella Lawson's "How To Be a Domestic Goddess".

Makes one medium-sized loaf.

Ingredients:
1 Cup plus 2 Tbs (250ml) Milk or buttermilk, lukewarm
1 Cup plus 2 Tbs (250ml) Water, lukewarm
2 Cups (255g) Whole-wheat flour
1/2 Cup (64g) Rye flour
2 1/4 Tsp (1/4 oz./7 g) Active dry yeast
1/4 Cup (50g) Rolled oats (not instant)
1 1/2 Tsp Fine sea salt
1 Tbs Light brown sugar
8 Tbs Blend of any of the following (preferably all)
- Wheat germ
- Sunflower seeds
- Flaxseeds (linseeds)
- Pumpkin seeds
- Wheatbran

Method:
1. Mix the milk, water and yeast together in a measuring jug and let rest for about 10 minutes. Combine all the other ingredients in a large bowl.
2. Pour the liquid into the dry ingredients, stirring all the while to make a sticky mixture. Then beat for about 2-3 minutes.
3. Butter your loaf pan well, pour the dough into the pan, sprinkle a few extra seeds and oats over the surface of the bread, and place in a cold oven (middle).

4. Turn the on oven to 100° C (225° F). After 30 minutes, turn it up to 175° C (325° F) for one hour (see remarks).
5. When the loaf begins to get nice and brown, take it out of the oven, run a butter knife along the sides of your pan and let rest for 5 minutes, then carefully remove the bread from the pan.
6. Allow the bread to cool thoroughly on a rack in order to prevent the insides from getting gummy.

Remarks:
As I had no wheatbran or wheat germ, I used 3 tbs sunflower seeds, 3 tbs flaxseeds and et 2 tbs pumpkin seeds.
Nigella recommends poking the bread with a cake tester or fine skewer to make sure it's done, ie: the skewer will come out clean. You may wish to return the loaf to the oven for an extra 10-15 minutes if you judge that it hasn't baked enough (that's what I did).

Serving suggestions:
Slice thinly and serve with cheese, dry, cured or cold cooked meat, smoked salmon, Gravlax or smoked herring/mackerel.

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~ Pain Rustique Norvégien ~

Recette adaptée de "How To Be a Domestic Goddess" par Nigella Lawson.

Pour un pain moyen.

Ingrédients:
250ml de Lait ou de babeurre, tiède
250ml d'Eau, tiède
255g de Farine complète
64g de Farine de seigle
2 1/4 CC (7g) de Levure sèche
50g de Flocons d'avoine
1 1/2 CC de Sel de mer fin
1 CS de Sucre brun clair
8 CS d'un mélange des ingrédients suivants (tous)
- Germes de blé
- Graines de tournesol
- Graines de lin
- Graines de courge
- Son de blé

Méthode:
1. Dans un récipient, mélanger ensemble le lait, l'eau et la levure et laisser de côté pendant 10 minutes. Dans un grand bol, mélanger ensemble tous les ingrédients restants.
2. Verser le liquide dans les ingrédients secs tout en mélangeant bien afin d'obtenir une pâte collante, puis la battre pendant 2-3 minutes.
3. Beurrer un moule rectangulaire de taille moyenne et verser la pâte dedans. Saupoudrer avec des flocons d'avoine et des graines et placer dans le four froid (milieu).

4. Régler le four à 100° C. Après 30 minutes, augmenter la température à 175° C et continuer à cuire le pain pendant 1 heure (voir remarques).
5. Quand le pain commence à devenir brun et qu'il a une belle croûte, le sortir du four et le dégager des bords du moule avec un couteau. Puis, après 5 minutes le sortir du moule et le poser sur une grille.
6. Faire refroidir le pain complètement avant de le consommer (afin d'éviter que l'intérieur soit "gommeux").

Remarques:
J'ai utilisé 3 CS de graines de tournesol, 3 CS de graines de lin et 2 CS de graines de courge car je n'avait pas de son de blé ou de germes de blé.
Nigella recommande de tester le pain avec la pointe d'un couteau afin d'être bien sûr que le pain soit cuit (dans ce cas la lame en ressort propre). Il vous faudra alors peut-être remettre le pain dans le fourra pendant 10-15 minutes (si vous jugez que le pain est pas assez cuit - ce que j'ai fait).

Idées de présentation:
Couper en tranches très fines et servir avec du fromage, de la viande séchée, de la charcuterie ou du roastbeef froid, du saumon fumé, du Gravlax ou du maquereau/harreng fumé.

HONEY & SEED BREAD - PAIN AUX GRAINES

As I'm addicted to yeast, madly drawn to baking and incurably in love with bread, for my last birthday (which happens to fall right on Christmas day), I received Beth Hensperger's "The Bread Bible" which is a wonderful cookbook dedicated to this irreplaceable staple. Her book was a real discovery, as, until now, not one of her recipes was a flop as I have got only good results so far. All on the contrary!

This 528 pages book, which won a James Beard award, is chock-a-block full with 300 gorgeous as well as easy to follow recipes ranging from simple, basic and fancy yeast breads such as white breads, egg breads, whole-grain breads, country hearth breads, vegetable/herb/cheese/nut breads, dinner rolls/sandwich buns/bread sticks/bagels, picnic breads, pizza/calzone/focaccia, flatbreads, fry breads, sweet rolls, croissants, morning breads, celebration breads, dessert breads, food processor breads and bread machine loaves to the non-yeast kinds (made with baking powder/soda) such as scones, biscuits, shortcakes, soda breads, crêpes, popovers, tortillas, waffles, quickbreads, cornbreads, muffins, gingerbreads and even coffee cakes...

Until now, I have discovered no flaws or errors within the pages of this book. Beth Hensperger is passionate about bread and very professional. All her recipes give incredible results, are well-explained, innovative and delightful. Although her cookbook carries quite a misleading title that can/could confuse most of us, because this lengthy book is neither totally authoritative nor complete (that would be impossible), I believe that no baker, nor kitchen should be without that masterpiece! Whether you are new to baking or an experienced baker, this excellent cookbook will provide you with a collection of compelling bread recipes which will make your eyes roll back in your head while eating her scrumptious creations!

And this "Honey And Seed Bread" is just the perfect example to illustrated what I was saying in the preceeding lines... That bread has a lot of crunch thanks to the seeds, it's soft interior as well as smooth exterior are delightful and it's slight sweetness is irresistible. It is a loaf that is terrifically scrumptious and awesomely satisfying on all levels!

~ Honey And Seed Bread ~
Recipe by Beth Hensperger, taken from her book "The Bread Bible" and slightly adapted by Rosa @ Rosa's Yummy Yums.

Makes two 23 x 13cm (9-by-5-inch) loaves.

Ingredients:
3/4 Cup Lukewarm water (less than 100° F)
1 1/2 Tbs (1 1/2 packages) Dry yeast
1 Tsp Castor sugar
1 1/2 Cups Lukewarm milk (less than 100° F)
2 Tbs Unsalted butter, melted
2 Tbs Runny honey
5 1/2 to 6 Cups All-purpose flour or bread flour
1 Tbs Salt
4 Tbs Sunflower seeds
1 Tbs Poppy seeds
1 Tbs Sesame seeds
Ingredients for the "Egg Glaze":
1 Egg
1 Tbs milk

Method:
1. Pour the warm water in a small bowl. Sprinkle the yeast and sugar over the surface of the water.
2. Stir to disolve and let stand at room temperature until foamy, about 10 mintues.
3. In a large bowl, combine the milk, butter, honey and yeast mixture.
4. Add 2 cups flour, salt, sunflower seeds, poppy seeds and sesame seeds. Beat hard until smooth, about 3 minutes.
5. Add the remaining flour, 1/2 cup at a time, until a shaggy dough is formed.
6. Turn the dough out onto a lightly floured work surface and knead until smooth and silky, 4 to 5 minutes.
7. Place the dough in a greased deep bowl. Turn once to grease the top and cover with a plastic wrap and then a tea towel.
8. Let the dough rise at room temperature until doubled in bulk, 1 to 1 1/2 hours.
9. Gently deflate the dough and turn it out onto a lightly floured work surface.10. Grease two 9-by-5-inch (23 x 13cm) loaf pans.
11. Divide the dough into 2 equal portions. Form each portion into a loaf and place it seam side down into the loaf pan.
12. Cover with a tea towel and let rise 1 inch above the rims of the pans, about 45 minutes.
13. Twenty minutes before baking, preheat the oven to 190° C (375° F).
14. Brush with egg glaze, for a dark and glossy crust.
15. Put the loaf pans on the center rack of the oven and bake 40 to 45 minutes, or until golden brown, and the loaves sound hollow when tapped with your finger.
16. Transfer the loaves immediately to a cooling rack.
Remarks:
While kneading the bread, don't forget to dust your working surface with flour (only 1 Tbs at a time) if the dough tends to by sticky.
Once you have brushed the loaves with the egg glaze, you can sprinkle them with the seeds of your choice (poppy seeds, sesame seeds, sunflower seeds, pumpkin seeds, etc...).

Serving suggestions:
This bread is delicious with almost anything.
It is ideal for making Cheese On Toast, Crostini, Bruschetta or Croutons.

****************

~ Pain Au miel Et Aux Graines ~
Recette de Beth Hensperger, tirée du livre "The Bread Bible" et adaptée par Rosa @ Rosa's Yummy Yums.

Pour deux pains de 23 x 13cm.

Ingrédients:
3/4 de Tasse (180ml) d'Eau tiède (en dessous de 50° C)
1 1/2 CS (1 1/2 sachets) de Levure sèche
1 CC de Sucre cristallisé
1 1/2 Tasse (325ml) de Lait tiède (en dessousde 50° C)
2 CS de Beurre non-salé, fondu
2 CS de Miel liquide
5 1/2-6 Tasses (701g-765g) de Farine blanche/fleur (farine à pain)
1 CS de Sel
4 CS de Graines de tournesol
1 CS de Graines de pavot
1 CS de Graindes de sésame
Ingrédients pour le "Glaçage A l'Oeuf":
1 Oeuf
1 CS de Lait

Méthode:
1. Mettre l'eau tiède dans un petit bol. Saupoudrer avec la levure et le sucre.
2. Mélanger pour dissoudre et laisser reposer, à température ambiante, jusqu'à ce que le mélange devienne mousseux, pendant environ 10 minute.
3. Dans un grand bol, mélanger ensemble le lait, le beurre, le miel et le mélange levure/sucre/eau.
4. Ajouter 2 tasses de farine, le sel, les graines et bien battre pendant 3 minutes, jusqu'à ce que ce mélange devienne lisse.
5. Ajouter le restant de farine, 1/2 tasse à la fois et bien l'incorporer afin d'obtenir une boule de pâte.
6. Sur un plan de travail fariné, pétrir pendant 4 à 5 minutes, jusqu'à ce que la pâte soit souple et élastique.
7. Mettre la pâte dans un grand bol légèrement huilé/beurré et faites tourner la pâte dans le bol afin de bien l'enduire d'huile/de beurre. Couvrir avec du film alimentaire, puis avec un linge.8. Laisser lever, à température ambiante, jusqu'à ce que la pâte ait doublé de volume, pendant 1 à 1 1/2 heures.9. Dégonfler la pâte et la mettre sur une surface farinée.10. Graisser/beurrer deux moules de 23 X 13cm et diviser la pâte en deux parts égales.
11. Donner la forme d'un pain rectangulaire, puis mettre la pâte dans les moules et couvrir avec un linge.
12. Laisser lever pendant 45 minutes, jusqu'à ce que le pain ait doublé de volume.13. Vingt minutes avant d'enfourner le pain, préchauffer le four à 190° C.
14. Juste avant d'enfourner vos pains, les badigeonner avec le glaçage à l'oeuf.
15. Cuire pendant 40 à 45 minutes, jusqu'à ce qu'ils soient dorés et sonnent creux.
16. Mettre les pain à reffroidir sur une grille.

Remarques:
Lors du pétrissage, si votre pâte colle, saupoudrer la d'un peu de farine (1 CS à la fois).
Après avoir badigeonné vos pains, vous pouvez aussi les saupoudrer avec des graines (pavot, sésame, tournesol, courge, etc...).
Idées de présentation:
Ce pain est délicieux avec presque n'importe quoi.
Il est parfait pour faire des Toasts Au Fromage, des Crostinis, des Bruschette ou des Croutons.