Bread from Svinklov

First of all, Per and I would like to say thank you for all your very kind comments about Edith. It really helps us, and we are very thankful for all of you who have commented, e-mailed, called us or just thought of us - thank you.

We're doing ok. Not great, but ok. And I'll keep the blog going as planned - although I'm leaving for our cabin in Dalarna on Sunday, so I'll have some posts magically appear here, but I won't be around to answer e-mails for about a week. And translations to Swedish recipes will have to wait, as well.

Today, I'll share a bread recipe that I found at Zarah Maria's great blog, Food and Thoughts. For those of you who don't know her, she'a a Danish girl with a great food blog, and often very yummy recipes. This one caught my attention, and I've tried it out with great success. I've used 300 g regular white flour and 300 g half extra-strong - but you can use 600 g of regular white, and it'll be fine.

Bread from Svinklov
makes 2 loaves

25 g fresh yeast
300 ml cold water
25 g salt
10 g sugar
2 tbsp olive oil (or melted butter)
400 ml buttermilk (or filmjolk)
300 g regular wheat flour
300 g extra-strong wheat flour (or regular wheat flour)
300 g durum wheat flour
100-150 g wholewheat flour

Crumble the yeast into a bowl, and add the water. Stir unti dissolved, then add salt, sugar and olive oil. Add the buttermilk and gradually, the flour. Knead for a while, preferrably with a Kitchen-Aid, until the dough is very well kneaded and elastic.

Leave to prove for six hours in the fridge, covered in plastic or in a tight-lidded jar, or for two hours at room temperature. Punch down the dough and shape two loaves. Cover with a damp tea towel or plastic, and leave to rise for two hours.

Carefully score the bread with a sharp knife if you'd like, and brush with a bit of water. Bake at 200°C for 25-30 minutes. Leave to cool on a rack.

Recipe in Swedish:
Svinklövbröd