Sourdough is my preferred bread, but sometimes the weekend rolls around and shopping has not been done, laundry is piling up, visitors are are arriving and the sourdough starter has certainly not been fed for the last two weeks. And I’m missing Fiesta Friday again. Oh no! Time to get sorted. Thus we had scrambled eggs and pickled herring for breakfast (yes, I just had a trip to IKEA to stock up on Kalle’s kaviar, sursild and rhubarb cordial), we chucked some laundry in, and I contemplated what other bread baking would best fit the day. It is also finally warm enough for cambia di stagione time here, which is when you change over your wardrobe from winter to spring/summer, and pull out summer shoes and sandals, so it needed to be a simple bread. I soaked the base for this bread, went for coffee, then set this dough, stashed away winter wear, and made soup. All sorted by dinner time.
Bread with soaker (2 loaves)
100 grammes whole wheat berries (helkorn)
50 grammes flax seeds
50 grammes quick-cook oatmeal
250 ml boiling water
Pour water over grains, seeds and oats. Cover, and leave to soak and cool 1-2 hours.
25 grammes fresh yeast (or 12 grammes dried yeast)
180 grammes plain yoghurt (I used goat yoghurt)
300 ml water
400 grammes all-purpose wheat flour (I used 00)
150 grammes wholewheat flour
5 grammes salt
Fold the dough again, divide it in two and move the two dough portions to two medium sized baking parchment-lined bread tins. Cover, and let them rise another 30-45 minutes. It depends on the temperature of your kitchen, but you’ll see the dough rise and expand.
Heat the oven to 220C. When ready to bake, slash the tops and bake them for 45 minutes. I increased the oven to 230C at the end, as I thought the loaves were a bit pale.
These loaves were destined to be part of our dinner, but with what? We have been watching Italy Unpacked, which is great, and the last episode they went to Le Marche and Umbria. And I had a bag of Umbrian legumes in the cupboard, and a vegetable drawer that had seen better days, so Umbrian bean soup it was. Are the dried legumes not just beautiful?
Umbrian bean soup
500 grammes of pearl barley and mixed dried legumes: green lentils, fava beans, borlotti beans, peas (any commination you have), ideally soaked 12 hours
2 sticks celery
1 litre chicken stock + 1 litre water
salt and pepper to taste
Soak the legumes 12 hours (I soaked these 9, I confess…….). Chop vegetables, toss them in a pot. Drain the soaked legumes, and toss everything in the pot. Cook gently for an hour or so.
There you go: dinner!