Breakfast Bread

January 18, 2017

This is a lovely bread for breakfast and also a perfect match with Scandinavian-style mushroom salad.

The recipe is very versatile. You can replace milk with water and walnut oil with ordinary cooking oil. You can also use any kind of nuts. 

1 bread 

4 dl (400 g) milk 
1 dl (80 g) dried peas, crushed 
30 g fresh yeast 
1 tsp salt 
1 tbsp honey 
0,5 dl (50 g) walnut oil 
1 dl (60 g) walnuts, chopped 
0,5 dl (30 g) sesame seeds 
8 dl (520 g) wheat flour 

Boil up the milk and pour it over the crushed peas. Let cool. Stir the yeast, salt and honey into the lukewarm milk mix. Add oil, nuts and sesame seeds. Gradually mix in the wheat flour and knead the dough for 8–10 minutes. 

Cover and leave to rise at room temperature for about 30 minutes. 

Turn the dough out onto a lightly floured surface and knead it. Shape the dough into a loaf and put it into an oiled tin. 

Cover and leave to rise for 30 minutes. 

Preheat the oven to 175°C. Bake for 50–60 minutes. 

Let cool on a wire rack.

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2 kommenttia

  1. This recipe is great! Just wondering what kind of dried peas you were using, were these grown in your garden or particularly procured from the market? Sorry for the question, but I find it hard to fathom these dried peas would be crucial to the flavor of the bread which already is fantastic.

  2. Dried, crushed peas look like coarse flour. I have bought the product from the market, where it's placed beside flours, wheat berries etc.