Doctor's Review: Medicine on the Move

October 20, 2017

© Columbus Leth

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Five-grain bread

Three recipes to help you embrace the Danish concept of hygge

Whole grains are superfoods because of all the fibre and vitamins they contain, and they are vital for us. But healthy food has to be delicious as well or we won’t eat it, so it won’t benefit us. This bread is tasty, has a great texture because of all the grains and also stays moist for a long time.


2½ oz. (75 g) whole barley grains
2½ oz. (75 g) whole rye grains
2½ c. (625 ml) water
⅓ oz. (10 g) fresh yeast
10½ oz. (315 g) strong white bread flour, plus extra for dusting
3½ oz. (105 g) wholegrain spelt flour
3½ oz. (105 g) jumbo oats, plus extra for sprinkling
1 oz. (30 g) linseeds (flaxseeds)
⅓ oz. (10 g) sea salt
¾ oz. (20 g) spelt flakes


Boil the barley and rye grains in the water for about 20 minutes until cooked, then strain, saving the cooking water. Measure the cooking water and add fresh water to top it up to 2½ cups (625 ml) again.

When the grains and water have cooled to lukewarm, mix the yeast into the water in a mixing bowl, then add the boiled grains, both flours, oats, linseeds (flaxseeds) and salt, and mix well with a wooden spoon. Leave to rest for 5 minutes, stir well again and leave for another 5 minutes, then stir again, cover with cling film and refrigerate overnight.

The next day, place the dough on a floured surface and knead lightly (the dough will be sticky). Line a 25-centimetre (10-in) proofing basket with a tea towel and sprinkle the spelt flakes inside. Form a large round bread, place in the proofing basket, cover with a tea towel and leave to rise for about 1 hour or until the dough has risen to the rim of the basket. When nearly ready to bake, preheat the oven to 450°F (230°C) / gas mark 8.

Turn the dough out of the proofing basket onto a baking sheet lined with baking parchment. Sprinkle with oats and bake in the hot oven for 15 minutes, then turn down the oven temperature to 400°F (200°C) / gas mark 6 and bake for another 45 minutes. Transfer to a wire rack to cool before slicing. Makes 1 large round loaf.

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