When I recent was out shopping I found some Manitoba flour, which is very strong wheat flour. This Manitoba flour had grown in Canada, so I decided to bake a cooking pot bread only using this flour and adding in some marple syrup to give it an extra Canadian twist.
As any home-baked this bread taste great and the use of marple syrup gives some extra richness to the overall bread flavour. The bread is not sweet in the taste.
UPDATE 7 July 2016:
This bread recipe is being forward for the monthly blogging event Tea Time Treats having the theme of best recipe ever. Tea Time Treast is managed by Karen from Lavender and Lovage and Jane from The Hedge Combers.
When I served this bread people keep asking for this recipe. And I must admit the taste is just perfect, so it is a bread, that I keep baking again and again for myself.
Manitoba bread with marble syrup: - 1 bread
- 3-4 g fresh yeast
- 50 g sour doug - optional
- 380 g water
- 2 teaspoons salt
- 50 g marple syrup
- 500 g Manitoba flour
- Stir yeast, sour dough and water together in a big mixing bowl together with salt and marple syrup.
- Afterwards add the Manitoba flour and stir very well with a cooking spoon.
- Rise the dough to rise at room temperature overnight - minimum 12 hours.
- Take the dough out off the mixing bowl, move 1/3 of the dough in over the rest of the dough, keep repeating this process until you have a small size of the dough.
- Clean the mixing bowl for any dough leftovers.
- Glaze the dough bowl with oil.
- Place the dough again in a clean dough, let is rise again for 2 hours.
- Heat up the cast iron cooking pot (2 l) incl. lid on a rack in the lower part of the oven at 250°C (fan oven) for ½ hour.
- Remove the hot cast iron cooking from the oven, remove the lid. Cover the bottom of the cooking pot with oat flakes, as this will prevent the dough from sticking to firm to the surface.
- Place the dough in the hot cast iron cooking pot.
- Put the lid back on. Place the cooking pot in the lower part of the oven, let it bake at 250°C for 25 minutes.
- Remove the lid from the cast iron cooking pot, and let the bread bake at 225°C for another 15 minutes.
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