I bake but not when it requires yeast. I’ve had too many bad experiences when baking with it and sometime ago I decided to just forget it. Last week though I had to confront this yeast beast since my girls had been asking me to bake some buns. For some unexplained reason the buns turned out real good and my belief in baking with yeast took a step forward. Maybe, just maybe, I might start using yeast….
Here’s a quick pic of the Buns of Hope. Oh so yummy if you cut it up and put a little jam and whipped cream in between.
So since these buns turned out good I ended up baking today and decided to go for the dreaded homemade bread. My mother had bought some malt which is usually used here to make homemade beer but also fro baking. The bag the malt came in had a recipe for malt bread and I went for it.
Was I surprised that it worked? Oh yes! The batch was so big that I made four of these breads. They will last for a while and I’m pretty sure it was financially worth it as well. The bread is very dark and looks almost burned but trust me, it is not. The recipe contained 3 different flours, syrup, sun flower seeds etc.
The taste is pretty powerful but very delicious. The syrup brings out a sweetness in the bread which I like. The recipe did say that the bread is at it’s best after two days but we could not wait and ate half of the first bread already. It’ll be very interesting to see is it true. I also like the fact that it can be frozen. This way you can make a large number of them at one time.
Here’s a picture of the bag of malts. Unfortunately it is in Finnish but I wanted to post it so all my Finnish readers can find it easily in the stores if they decide to bake these great breads. And in the end, maybe I just might really start using yeast more often since this second try was a success as well.