- 250 g (4 1⁄5 dl) sifted springwheatflour
- 150 g (2 1⁄2 dl) spelt flour
- 50 g (1 dl) corn flour
- 100 g (1 1⁄4 dl) crushed rye kernels (plus 1 dl boiling water)
- 30 g (1⁄2 dl) whole flaxseed
- 30 g (2 tbsp) raw cane sugar
- 20 g (2 tbsp) butter (softened to room temperature)
- 50 g (1⁄2 dl) olive oil
- 15 g (3 tsp) sea salt
- 2 g (size of 1 pea) organic yeast
- 400 g (4 dl) water (95°F/35°C)
The Bread of the World
The world’s first global bread baked from algorithms – a moist and fascinating flatbread. The recipe is a cross section of the most popular bread recipes from all corners of the world, and has been refined by the famous Swedish baker Sébastien Boudet.
Scald the rye kernels by pouring 1 dl of boiling water over them. Allow them to cool to 100°F/37°C (lukewarm to the touch).
Pour the water, yeast, salt, sugar, flaxseed, corn flour, spelt flour and scalded rye kernels into your kitchen machine’s bowl or in a large mixing bowl. Mix the batter until smooth.
Add the spring wheat flour to the batter and mix it in your kitchen machine until smooth (medium speed about 2-3 minutes). Alternatively, mix the batter in a bowl. Cover the kitchen machine’s bowl with the lid, or the mixing bowl with a damp cloth, and allow the dough to rest for 45 minutes.
After the dough has had time to rest: Add the butter softened to room temperature and run it in your kitchen machine until the butter is mixed in good with the dough (medium speed for about 2-3 minutes). Alternatively, knead the butter in with your hands by pinching the butter into the dough until all the butter is added. Scrape the edges of your bowl and add the olive oil so it lands between the bowl and the dough.
Put the cover on the kitchen machine’s bowl, or a damp cloth on the mixing bowl, and allow the dough to rest again, this time for about 2 hours. It is a good idea to stretch the dough a little at regular intervals, §to give it a nice elasticity and a fine crumb. The best technique is if you pull the dough from the edge towards the centre, while turning the bowl between each move.
Lightly flour the work surface and place the dough on it. Pull the edges towards the centre one final time and then shape the bread to a round form with a height of about 2-3 cm. Place the dough on a floured kitchen cloth and fold the cloth over the dough, so that it does not dry out.
Take some plastic wrap and wrap the cloth and the bread. Then allow it to stay in the refrigerator or a similar cold room for 12 hours.
Preheat your oven to 475°F/250°C, with top and bottom heat, and place an oven tray in the middle of it. When the oven is hot, place the dough on a baking sheet, give the dough a thin flour dusting and make sure that your bread does not rise too high during fermentation (rising). The Bread of the World is about 2 - 3 cm high, which causes the bread to be baked faster and to obtain a good crust.
Place the bread in the oven by allowing the baking sheet to slide down on the hot oven tray. Feel free to use a thin cutting board or bread knife to simplify the process. Throw a splash of water on the bottom of the oven and close the oven door.
After 15 minutes in the oven, the bread should be turned over so that both sides can be well baked. Turn the bread over and leave it for about 15 minutes, until the crust has the colour you prefer on a bread. The total time in the oven is about 30 minutes, depending on the type of oven.
Remove the bread and allow it to cool on an oven rack.
Break the bread with your hands and share it with your fellow man.