Pieter’s
Bread Pieter Hybbinette
6 dl water
25 g fresh yeast (2 pkg dry)
1 msk salt
3 dl 4 grain flour
7.5 dl wheat flour
Heat water to lukewarm.
Add yeast, salt, 4 grain flour and 1.5 dl flour; mix with a whisk.
Use a wooden spoon to stir in the rest of the flour but not so much that
you have to knead it. Let rise 45
min. until doubled. Stir again with
the spoon. Pour onto a greased (not
oiled) cookie sheet/cake roll pan. Let
rise 70 min. Bake 22 min. at 485°
F. Soak bowl and utensil at
least 2 hr before washing. Serve
sliced in half the thin way and toasted. Good with gjetost, Norwegian goat cheese.
Suggestions:
if 4 grain flour is not available, you can take a whole grain mix designed to be
eaten as a hot cereal. This can be
ground in a coffee grinder to make flour. The
whole grain mix can also be cooked, using some of the water, and cooled before
continuing with the recipe.
Pieter's
Inspiration: Pieter had
resolved to make homemade bread weekly. He foresaw that a lot of clean-up
would be an obstacle to accomplishing his resolution, so he came up
with this low-mess, easy clean-up recipe. Thus, soaking the dirty dishes
is an important part of this recipe. Enjoy!
