warm inside

When the weather is like this (-16 degrees, north wind and snowfall)...


I decided to do this for a change...
Mainly because the baker gets to eat the end piece with the crunchy crust. Topped with nothing else but margarine (a salty one at that). Delicioso!Groats bread (super easy)
makes 1 loaf

5 dl warm water
11 g dried yeast
1 ts salt
6-7 dl whole grain flour (with added wheat or oat bran, if you like)
3 tbs crushed linseed

Pour the water into a bowl and dissolve the yeast in it. Add half of the flour and the salt, mix with a wooden spatula. Add the linseed and continue adding the flour, until you reach a nice, soft consistency (you might not need all the flour, or you might need more, depending on the flour). The dough should be tense enough not to get stuck on the fork too much, but too soft to be kneaded by hand. Cover the bowl with a tea towel to let the dough rise for 1- 1,5 hours in a warm place, keep it from draft. The dough should double in size.

Sprinkle some flour on a baking sheet, pour the dough over it and with moist hands, form a nice long loaf. Cover with the tea towel and let rise for 20 minutes or at least until the oven gets hot. Heat the oven to 225 centigrade. When the oven is hot, brush the crust of the loaf with water and put in the oven, be careful not to knock the bread or bang the oven door. Bake for 20-25 minutes, depending on the oven. The bread is done, when you hear a hollow sound when knocking on the bottom of it with your knuckles (be careful, don't burn your hands). Let cool on a rack, don't cover. Enjoy.

This keeps for a few days, but usually there's nothing left of it in a few days.