A rug shopping trip to IKEA earlier this week led me to discover this Swedish-style multigrain bread baking mix produced and sold by the iconic Scandinavian chain.
I have always loved the dense, dark and chewy seeded breads available in Sweden, Germany and the like. So, when I saw this 700g pack of brödmix on the shelves for $6.49, I was most interested.
Before buying a packet, I checked the ingredients and preparation instructions.
The contents are: "wheat flour (21%), wheat flakes (20%), rye flakes (17%), coarse rye flour (13%), sunflower kernels (8%), wheat starch, linseed (6%), malt from barley (4%), rye flour sourdough powder, salt, and dried yeast".
The instructions to make one (14-slice) loaf suggest that you grease a 23x13x5 cm bread tin. Then "shake the packet so that the flour loosens from the bottom. Pour 600 ml of water (+45 deg C) directly into the packet. Hold tight around the top of the packet. Shake vigorously for 45 seconds. Empty the dough into the bread tin. Leave to rise for 45 minutes. Bake in the bottom of the oven (+200 deg C) for approximately 60 minutes".
A seemingly innocuous list of ingredients, and the preparation is an absolute doddle.
Note. You definitely need to shake the packet vigorously TWICE. First, so that you do get all the flour away from the bottom of the carton. You might think you have, but there could well be some stubborn remnants caught on the pack. Second, so that the water and bread mix combine thoroughly.
After pouring in the warm water, do hold the top of the carton tightly closed when you shake it the second time, otherwise you could end up with a messy benchtop. (I didn't, but I thought I would reiterate this point).
As an afterthought, I lined the loaf tin with a store-bought parchment loaf liner. Later, I wish I hadn't, as the thin parchment stuck like glue to the base of the bread.
After leaving the mixture to rise for close to an hour, I popped it into a preheated oven. I tested the inside of the loaf with a skewer at around the 60 minute mark and felt that it needed perhaps another 5-10 minutes. The loaf remained in the tin for 10-15 minutes, before I transferred it to a rack to allow to it cool completely.
The verdict? This IKEA brödmix is a good thing, methinks.
Peter and I enjoyed a thin slice of the bread plain (i.e. no butter or spread) as an accompaniment to roasted pumpkin soup (recipe for that coming soon). It was delicious.
The leftover bread was stored in an airtight bag.
The following day, the flavour and texture was even better. Dense, chewy and rich. It was truly wonderful spread with hummus.
Next, I plan to serve it in the style of Smörgåsbord (bread and butter table), with accompaniments such as sharp-tasting cheese, smoked or poached salmon with lemon and dill, salads, boiled potatoes, stuff eggs, and so on.
I know already that it's going to be good.
If you have access to an IKEA store, this is definitely a product to add to the larder for those days when you feel like baking but don't have a lot of time.
Note, this is not a sponsored post in any way, shape or form.
Tell me dear readers, have you tried IKEA's brödmix? And do you enjoyed dense and chewy breads like this one?
Cooking and writing have been a lifelong passion.
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- Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.