More Bread Ideas from the UK

Team UK has been baking up a storm. Tuesday and Wednesday’s Bread selections included a sunflower bread, sourdough, and crispbread.

Kevin, Alice & Team Scando say a few words on their bread choices …

A few things about Sourdough: Sourdough is a dough containing a lactobacillus culture, usually in symbiotic combination with yeasts. It is one of two principal means of leavening in bread baking, along with the use of cultivated forms of yeast. It is of particular importance in baking rye-based breads, where yeast does not produce comparable results.

If anyone of you are interested in baking, the team has a recipe to do your own “Mother” – a dough which you feed and keep alive (for years) and which essentially replaces the yeasts (that’s why you can feel bloated after you ate e.g. a toast because the processing is happening in your stomach versus prior).  Email Team UK  if interested in this recipe.

The team has also introduced Swedish crisp bread and artisan bread for the ones still finding bread week a bit new and challenging.

Crisp bread or hard bread (Swedish: knäckebröd, hårt bröd, hårdbröd, spisbröd, Danish: knækbrød, Norwegian: knekkebrød, Finnish: näkkileipä, hapankorppu, Icelandic: hrökkbrauð) is a flat and dry type of bread or cracker, containing mostly rye flour. It is popular in armies and schools because of its light weight and simple, transport-friendly shape. Also, it is very cheap and if stored in dry conditions it will keep fresh and edible for a very long time (up to 9 months shelf life). Crisp bread is a staple food and was for a long time considered a poor man’s diet. However, in recent years there has been renewed interest in crisp bread in the Nordic countries (as well as in the UK).

Crisp bread is good for most occasions and works well with e.g. salmon, avocado, ham and cheese.

If you want to buy “real crisp bread”, look up Peter’s Yard, the Swedish supermarket in London or IKEA. Or go to one of the Nordic countries 🙂 You can also bake it yourself at home:

25 g fresh yeast
500 ml (2 cups) tepid water
2 tsp salt
600 ml (2,4 cups) coarse rye flour
600 ml (2,4 cups) wheat flour
2 tsp caraway seeds, bashed in a pestle and mortar
2 tsp sesame seeds
2 tsp linseed

Happy Bread Week!

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