Thursday, January 24, 2013
A Bread A Month: January 2013: Vollkornbrot
Fourth week into January, and we are on our first Bake a Bread a Month goal for the year. As our current "camping" situation is having us eat out of the cupboards, I used the 1-kg packet of Vollkorn (whole meal) flour and random sachets of yeast I had been saving up for that some day.
My makeshift bread-kneading counter was just a thick aluminium foil over the stove. This was done with one hand holding the side of the foil down, the other kneading the dough. Interesting workout. The flapping metallic noise of the thick foil drove the cats crazy.
With no books to turn to, and not seeking the internet, I trusted the recipe that came with the flour. It was easy to put together.
Taste-wise, The Hubs insisted on a bitter aftertaste, which he didn't like. I, on the other hand, like my bread slices heavy with Nutella or jam, so nothing of that sort bothered me. Maybe an egg-in-a-basket is in order.
What bread are you baking for February?
A note about the ancient-old oven in the apartment:
It is fitted with only one heating element, quite illogically, at the top of the oven, so I don't know how effective the heat convection is without a fan in it. It has been great for broiling. For the past almost-3 years, if uncovered, my baked goods came out burnt at the top and uncooked at the bottom. To save myself from ruining this massive loaf of bread from becoming a black rock, I created a foil "dome" above it, and extended the baking time. This explains the lack of that nice brown colour and slightly moist base.
Or maybe I am just one bad baker...
This is my last bread-making adventure in Maur. Fingers crossed February will be better.