A street sign I passed the other day, heading to the tailor. Fufu is a popular Ghanaian staple food prepared with plantain and cassava or yam, eaten with soup or sauce. Not dissimilar to sadza or ugali, though those are usually made with maize. Banku is another starchy Ghanaian dish, a mix of fermented corn and cassava dough. Ghanaian food is tasty, though I find fufu rather on the gloopy side.
A three-day weekend, and no plans…. Friends invited me to the Volta region, but road safety is bad enough here that several hours in holiday traffic was not tempting. No, I do have plans: be home alone, do laundry, read, browse Ravelry, start packing for upcoming work trip, plan holiday knitting, and take stock of my fridge shelf. One thrill after the next, I know. Work is really busy and it is lovely to switch off, to not worry about the clock, and to do some leisurely bread baking. I had oatmeal for breakfast, and 12 grammes of fresh yeast lurking in a small box, so this bread is being thrown together in an ad hoc way. Time to empty out anything that might spoil or that the the ants might get into while I am away. The next trip is a chance to get exotic things like affordable cheese and celery, sundried tomatoes, biscotti and yes: fresh yeast. There is generally a wishlist from friends as well, so suitcase space for the return trip will be well used.
This makes a nice sandwich bread, in the Kneippbrød style. Matpakkebrød, as Norwegians would say: “packed lunch bread”, sturdy bread for open-faced sandwiches wrapped in paper. Often one slice with salted butter, Norvegia cheese and a slice of red bell pepper, and one slice with brunost (brown goast cheese) – mmmmmm.
Oatmeal, rye and wheat bread (3 loaves)
12 grammes fresh yeast (or 6gr dry yeast)
1 litre water
1000 gram plain wheat flour
150 grammes wholewheat flour
150 grammes coarse rye flour
100 grammes quick cooking oatmeal
1.5 tsp sugar
Last: 25 grammes salt
Crumble the yeast into lukewarm water and stir. Add the rest except salt and stir well: thus will be a shaggy moist dough. If you do not have rye flour, no worries: just use same weight in wholewheat flour. I just figured it was time to break into my precious bag of Norwegian rye flour. After ten minutes, sprinkle salt over dough, then fold dough over itself with a sturdy wooden spoon. Cover and leave to rest in the bowl for an hour (I use a plastic shower cap to cover the bowl). In a cool kitchen you might need more time.
After an hour, fold the dough again: Using a wooden spoon or a strong spatula, lift and stretch, folding dough over itself, going around the bowl. You’ll see the gluten developing, and the dough becoming more elastic. Leave to rest another hour or so. I am not a great kneader, so seeing how time and higher hydration make up for some of that always makes me happy.
Divide dough into two or three parts, depending on the size of your loaf tins. Line loaf tins with baking parchment. It’s quite a high hydration dough, I did not shape it or tighten edges. Tip dough into loaf tins, and let them rise for the last time, covered with a damp tea towel. The dough should double: at 30C in Accra, about 40 minutes. Heat the oven to 230C. Bake them on lower shelf for 40 minutes or so, depending on your oven. I baked all three loaves at once.
This was dinner, with the last episodes of “Alias Grace”, which was excellent. Next time I I must remember to slash the dough right before it goes into the oven, to avoid cracks on side. Baked loaves freeze well (I cut the loaves in two, so I can pull out a half loaf at a time from the freezer bags.)