My mother in laws super baking recipe

It is time I got to translate and share this wonderful recipe. It is one of my cornerstone recipes once given to me by my mother in law. We were having a shrimp dinner party and I wanted to serve a light, white, airy bread with the shrimps. As you might have noticed by now none of my sourdough breads fit this description. So I got this recipe, made some twists and tweaks to help digestibility of the finished result and oh my! I must warn you as this is an easily addictive recipe, at least to me. So mark; it is not a sourdough recipe and does not contain the same benefits as sourdough as such. What you do get by following this recipe is a nice light baked good that is more easily digestible than store bought and thus perfect when you want to treat yourself to that naughty treat of white, baked goods every now and then. This base recipe that can be modified into several different nice treats, like pizza base, buns, rolls or polar breads. Recipes for these will follow.

Base recipe:

1,1-1,2 kg fine spelt flour

150 grams real butter

6 dl water

2-3 ss raw apple cider vinegar (important)

2 tsp mineral salt

1 tsp raw cane sugar or honey

10-15 grams of fresh yeast, or one small corner (I never use dried)

Stir the yeast lump out in the water, add vinegar and cooled melted butter. Then add the rest of the ingredients and knead well. Do use a kitchen machine if you have one. The dough will feel quite firm, this I do on purpose due to the process in the next step. Flours react differently to fluids, if your dough feels loose adjust accordingly. Now leave the dough to rise for 8 hours. (Yes you read correct, eight hours!) In this time the sour environment created by the vinegar and salt will start deactivating the anti nutrients and make the bread more easily  digestible. The dough will also feel looser after this process. Ideally it will now appear "normal" due to the firm starting point. Now you are basically free to shape the dough into what ever you´d like it to be. 

Loaves are baked in a bread dish on 220 degrees in 30-40 minutes. 
Rolls need only 10 minutes in the oven, polarbreads even less

Like mentioned earlier, this is not our everyday bread and thus I choose to believe that the fatt in the recipe offer some protection for the carbs so they don´t produce too much acrylamide when exposed to the high oven temperature. Our every day bread is treated more gently on lower temperatures for a healthier outcome. For good measure I toss in a decilitre of water in the bottom of the oven to get a more even rise and nicer crust right at the beginning when baking. 

Freshly made loaf

Polarbreads

Bread rolls ready for the oven

Ps: when making bread rolls, butter your hands well should the dough be very sticky 

translated  by: Veronika Bazika