For the Christmas lunch yesterday afternoon I baked with cooking pot bread with walnuts. I used this recipe on basic cooking pot bread with modification in form of addition of brown sugar and chopped walnuts.
I realized yesterday morning, that I instead of tespoon had used tablespoon in connection with the addition of the salt. I decided to bake the bread, but I also baked a back-up walnut bread walnut bread in case the cooking pot bread could not be eaten due to too salty taste. Both bread was actually eaten with great enjoyment of all people around the table.
Cooking pot bread with walnuts:
- 5 g yeast
- 3 teaspoons salt
- 50 g brown sugar
- 80-1000 g walnuts - medium chopped
- 500 ml water
- 650 g wheat flour
- Stir yeast and water together in a big mixing bowl.
- Afterwards add the flour, salt, brown sugar and walnuts 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 30 minutes.
- Remove the lid from the cast iron cooking pot, and let the bread bake at 225°C for another 15-20 minutes.
- Let the bread cool down, before you slice it.
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