A Leisurely Breakfast with Easy Long-Rise Bread

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This is what I try to make my typical breakfast: lots of fruit with some dairy and complex carbohydrates. I think it’s a tad heavy on the sugar, but at least the jam is homemade and the Yakult gives me some sort of lactobacteria. I slice bread only when I need it and end up lazily using the chopping board as my serving platter too.

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The bread I make is very dense and quite moist, like the German fitnessbrot I grew up eating, so it doesn’t go stale easily. It’s based on a Cooks Illustrated almost no-knead bread recipe. I’ve modified it slightly to suit my own needs. My bread is dense because my tins are non-stick, meaning that the dough doesn’t get enough grip to rise high against its walls. If you have a regular (as opposed to non-stick) metal tin, go ahead and use that instead for a lighter bread. Don’t oil the sides, if not the high temperature of the oven will turn it into a gloopy mess that takes an eternity of scrubbing to remove. And use only metal tins because you need the metal to conduct heat to get the dough hot immediately. Fear not, the rest of the process is dead easy.

As for the flour, feel free to use all plain flour or all finely ground whole wheat flour, normally sold at atta flour or chappati flour at places like Phoon Huat. As long as the flour makes up three cups, try using a bit of rye or other grains for varying taste and texture. If you don’t have whey, just use water with a few spoonfuls of milk. Or try the original recipe with a quarter cup of beer in it.

Ingredients:

1 cup plain flour
1 cup whole wheat flour
1 cup atta chappati flour (very finely ground whole wheat)
¼ tsp instant yeast
1 tsp salt
1¼ cup whey
1 tbsp balsamic vinegar or lemon juice

Method:

  1. Blend all the ingredients together in a bowl and cover with a dry towel. Leave to rise for 12 to 18 hours.
  2. Punch down the dough and knead by pushing and folding over the dough 10 times.
  3. Put into a 20 cm diameter round springform tin and allow to rise for 2 hours.
  4. Preheat the oven 30 minutes ahead to 250°C or as hot as your oven will go.
  5. Cover the tin tightly with aluminium foil and put onto lower oven shelve. Turn down the oven to 200°C.
  6. After 3o minutes, uncover and bake for a further 30 minutes.
  7. Leave to cool for about 30 minutes. Cut and serve immediately to enjoy the crisp crust.

Makes 1 loaf.

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