Sunday, February 11, 2007

Crank's Bread



This recipe is supposedly from veggie classic restaurant/veggie producers Crank's. Not sure how authentic it is, but it *is* one of fairly few healthy bread recipes that I've had success with, so I highly recommend it. I got it from a book simply called "Matbröd" - "bread", basically, in Swedish - by Tulla Grünberger. It's really simple to make, and fairly fast, too. These babies freeze very well in a tightly sealed bag.

Crank's Bread
Makes 16 small buns

25 g fresh yeast
300 ml tepid water
1 tbsp salt
1 tbsp sugar
2 tbsp neutral oil
100 ml quark ("Kesella" in Sweden)
600 ml whole wheat flour (2,4 cups)
2-300 ml regular wheat flour (about 1 cup)

Crumble the yeast into a bowl, and add some water. Stir until yeast is dissolved, then add the rest of the water, the oil, sugar, salt and quark. Add most of the flour and work into a nice, clean dough. Leave to rise under a towel for 30 minutes.

Knead the dough until it's shiny, and divide in half. Divide each half into eight pieces - use kitchen scales to make sure they're the same size, if you're unsure. Roll out into nice round balls. Place on a baking sheet lined with parchment paper or a non-stick sheet, cut a slash in the top of each bun, and cover with a towel. Leave to rise for 30 minutes.

Heat the oven to 220°C. Bake the buns for 15-20 minutes, until they are lightly golden. Cool completely on a rach before freezing.

Recipe in Swedish:
Cranks Bröd

6 comments:

GK - Gastronomiska Kompagniet said...

amazing

mat-malva said...

:) Har funderat på att göra detta bröd ett bra tag nu, så det kanske är dags att testa nu då!
Tycker att du alltid har så snygga bilder till dina recept.
Sparar receptet på parmesankexen till alla-hjärtans!

Anne said...

mat-malva - tackar! :) lycka till med bakningen!

exuberantchef said...

Hi Anne--

I've been coming to your site almost daily since I started blogging a month ago. I love it. Fun and informational, a little quirky and also elegant.

Thanks for this bread recipe. I love homemade bread, especially the really healthy stuff, but I often lack the energy and enthusiasm required to make it on a regular basis. I'm always on the lookout for simple but good loaves (or buns in this case). This seems promising.

I had to look up "quark" -- not an ingredient you hear about in Minnesota. Is "cottage cheese" the right translation? Would yogurt work?

Thanks again!
DJ (a.k.a. Exuberant Chef)

Anne said...

ExuberantChef - cottage cheese is not exactly the same thing. I'd try with yogurt - it'd probably work out fine. Our quark is possibly a bit more similar to ricotta - I can't say for sure, I think it's less grainy, but definitely along the same lines. The recipe should be fine with a thick yogurt - say, with 10% fat or so. :)

Inmaculada (Adi) said...

Buenos días, Anne¡¡
I came across your blog this week and quickly decided I had to bake the Crank´s Bread... what a success¡¡¡
I love cooking and baking and this little rolls are so perfect for my breakfast. I simply split them in half, then I freeze it and when I need one I just throw it into the toaster... Fantastic¡¡
Thanks a lot for posting this wonderful recipe.
Best wishes from Spain.