Well, yes. It's seems that Ikea can even flat pack food. We all know, don't we, that its food shop has great crisp bread, scrummy herrings of all sorts and wonderful red berry compote (far too slurpy to be called jam by the British and great on home made muesli (passim)) and of course meat balls? Now it has added Swedish rye bread in a box.
It has been blogged about before, but I hadn't noticed and this one didn't have much success.
The first thing is that although not cheap (about £2) the contents of the box seems to have a fine provenance: the home of Nordic rye bread and a family firm of millers who are big time in that part of the world. They are called Finax and as well as bread, produce muesli and a whole range, no less, of shake in the box products, especially muffins. See a fun video here.
So, what do you get? Well a box obviously, and of the Tetrapak kind since it was invented thereabouts. The instructions are clear: add water (for this you do need a thermometer, which as a sometimes souredough maker we had), and shake for 45 secs. I'd recommend a bit longer since there was a lump of hesitant ingredients lurking in a corner when I tipped it out straight into a greased bread tin: wait for 45 mins. It didn't rise much but you wouldn't expect a bread of this sort to. Into hot oven and wait another hour (again this might seem a long time, but par for the course for this sort of bread).
What's it like? No telling, yet. I'll turn it out and let it fester: most rye bread is best left for a day so I suspect it'll be started at breakfast tomorrow. I'll let you know.
For now it's off to finish the roasted veg, steamed broccoli and grilled organic burgers from the happy pig man (Caermynydd Piggery Free Range Pork 01974 821 361 01545 571 607) at the Riverside food market.
Sunday, September 16, 2007
Bread in a box? Seriously?
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2 comments:
Even though the direction on the box of 'finax swedish rye bread' says to add water directly to the box and shake it to mix it, and then let it rise, I found the bread mixes better if mixed in a bowl. After mixing the bread mix with water in a bowl, I turn it out into a pan and let it rise for 1 hour and then bake it at 400 for 1 hour. It is WONDERFUL with unsalted butter and swiss cheese. Enjoy!
I have adapted the D'arlot bread method to this packet of rye bread mix as follows: Tip the mix into a bowl, add 1 teaspoon of salt and 1 teaspoon of yeast - I know the mix already has yeast in it, but I found a bit more was a good idea. Then add 650 (not 600) ml of tepid water, mix with a spoon and cover and place in the fridge overnight. The next day tip the mix into a bread tin - I line it with baking paper - let it warm to room temperature - and better still up to 4 hours. Then place the tin in a cold fan forced oven. Turn on to 200 oC for 1 hour. The result is far superior to the method on the box. Yes, absolutely delicious - especially with blue castello.
Hilary
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