laugh and a quick and easy bread recipe - recette de pain facile et rapide

oh I laughed today. Actually Leila, Coline and I laughed together as we went outside the house, both of them holding hands with me and Coline holding Tintin's leash, and he pulled hard on the leash, and Coline did not let go, and neither did I, and as she ran her feet hardly touched the ground. We laughed a big fat belly laugh. It was so good.

This laugh gave me so much energy that although it has been dark outside for some time I am about to share here my currently favorite bread recipe, while I wait for it to bake. It is a brilliant recipe in the sense that it is a no-knead and super-quick rise bread and so it takes less than 2 h altogether and is as easy to make as muffins. The original recipe is from the book that Amandine sent me last year :Bread by Chrisine Ingram and Jennie Shapter, ed. Lorenz Books. As indicated in the book it is a recipe created by Doris Grant and published in the 1940s in her cookbook. I am sharing my own version of it which uses Doris' trick to quick-start fermentation but quite a different list of ingredients. Note that I live in a tropical country and so it never gets really cold here. In cooler climates it may be necessary to warm up the flours in order to break the ice, as Cristiano says.

No-knead quick rise seed loaf (makes 2 loaves)

Ingredients

3 cups wholewheat flour

3 cups white flour

2 tbsp salt

1/3rd cup small seeds

10 g dried yeast

1 tbsp honey

650 mL warm water

Sprinkle 10 g dry yeast over 150 mL warm water in a small bowl (warm water is obtained by mixing 1/3rd boiling water with 2/3rds cold water). Leave for 2 min and add 1 tablespoon (tbsp) honey. Leave for 10 min.

In a large bowl combine 3 cups of wholewheat flour, 3 cups of white wheat flour, 2 tbsp salt and approximately 1/3 cup of small seeds (I use 1/4 cup canola seeds and the rest of linseed and sesame seeds). Make a well in the middle and poor in the yeast mixture (at this stage it should be frothy) and an additional 500 mL warm water. Combine all ingredients using a wooden spoon. If necessary (if some of the flour remains dry) add 50 mL water. Separate the mixture into two oiled cake tins (the dimensions of mine are: 24 x 10 x 6 cm), cover with lightly oiled cling film and leave in a warm place for 30 min or until the dough has risen by approx. 1/3rd.

Meanwhile preheat the over to 220 degrees C (mine apparently has to be set on 260 degrees C to be hot enough to bake bread so it may take some trial and error). Bake for 40 min or until the loaves are golden and the bread sounds hollow when tapped at the bottom with a wooden spoon.

Allow to cool down on a cooling rack (for instance on the grid of a gas stove) and enjoy!

Recette du pain aux graines sans petrissage et levee rapide

Ingredients (1 cup = 236 mL)

3 cups farine de ble complet

3 cups farine de ble

2 cuilleres a soupe (csp) sel

1/3 cup petites graines

10 g levure instantannee (levure de boulanger deshydratee)

1 csp miel

650 mL eau tiede

Verser la levure instantannee dans 150 mL d'eau tiede dans un bol (l'eau tiede est preparee en melangeant 1 volume d'eau bouillante avec 2 volumes d'eau froide). Laisser reposer 2 min puis ajouter 1 csp de miel. Laisser reposer 10 min. Le melange se met a buller genereusement.

Dans une terrine melanger 3 cups de farine de ble complet et 3 cups de farine blanche, 2 csp de sel et a peu pres 1/3 cup de petites graines (j'utilise 1/4 cup de graines de colza et le reste de graines de lin et de sesame). Creuser un puits et y verser le melange contenant la levure (ayant repose 10 min il est devenu mousseux) et ajouter 500 mL d'eau tiede. Amalgamer la farine en utilisant une cuillere en bois. Si necessaire (si une partie de la farine reste seche) ajouter 50 mL d'eau tiede. Repartir la pate obtenue dans deux moules a cakes prealablement huiles legerement (les dimensions de mes moules sont: 24 x 10 x 6 cm), couvrir avec du celophane legerement huile et laisser reposer dans un endroit tiede pendant 30 min, ou jusqu'a ce que la pate ait gonfle de 1/3 de son volume.

Pendant ce temps, prechauffer le four a 220 degres C (mon four doit etre regle a 260 degres C pour que le pain soit cuit, autrement dit il se peut que vous ayez a rectifier la temperature en fonction du resultat). Cuire pendant 40 min ou jusqu'a ce que le pain soit dore et qu'un son creux soit obtenu lorsque l'on tape le dessous du pain avec une cuillere en bois.

Laissez refroidir sur une grille (par exemple le dessus d'une cuisiniere si comme moi vous avez une cuisiniere a gaz) et regalez-vous!