Flat pack bread – the result


So proof of the pudding – in this case the bread – is in the eating. And the Ikea loaf in the box has passed with flying colours.
First this morning it made toast. Now any bread this substantial is going to make quite a slice and this was no exception, but it became crisp and chewy with a good bite. Not quite the long taste of a sourdough, but interesting enough and fine with peanut butter and home made lime marmalade – separately that is.
Tonight we had it with a selection of cheeses and it again was good – not overpowering, but interesting and moorish.
So, it does work. And I expect it to improve with age over the next few days – if it lasts that long….
The rest of supper was an organic chicken roasted with fresh herbs on a bed of thinly sliced fennel. Great taste, tough to eat. The roasted vegetables were refreshed with half a tin of tomatoes, and there were steamed red potatoes. Altogether good, if disappointing, expensive bird. The left overs had better be good.

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Bread in a box? Seriously?


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.