oat

Wheat Stalk Rolls

February 26, 2015


10 pcs.

5 dl (500 g) lukewarm water
50 g fresh yeast
1,5 tsp salt
0,5 dl (50 g) oil
1 dl (50 g) crushed wheat grains
2 dl (70 g) oat flakes
11–12 dl (720 - 780 g) wheat flour

 Stir the yeast into the lukewarm water in a large bowl. Add the salt, oil, crushed wheat grains and oat flakes, and then gradually mix in the flour. Knead the dough for 8–10 minutes until it's elastic and smooth. Cover the bowl and let the dough rise at room temperature until doubled in bulk, about 30 minutes.

 Turn the dough out onto a floured surface and divide it in half. Roll each half into a rope. Cut each rope into 5 pieces. Shape each piece into an oval. With a sharp knife, make four cuts at a 45-degree angle into the dough. Make identical cuts on the other side. Line two baking trays with parchment papers, place the rolls on them, cover and leave to rise at room temperature for 30 minutes.

 Preheat the oven to 225°C. Bake for 15 minutes. Cover with a baking cloth and let them cool.

sourdough

Spelt Walnut Bread

February 18, 2015


Sourdough starter

Making a batch of sourdough starter is as easy as stirring together some flour and water and letting it sit at room temperature for a while. That’s all! After a couple of days the mixture will bubble and it has a pleasingly sour aroma. 

Anyway, I'd recommend starting with organic flour and adding some honey into the mix because it gives the starter the best chance to become active. So, whisk 

2 dl (200 g) water
2 dl (100 g) organic spelt flour
1 tbsp honey

in a lidded jar and set the lid loosely on top of it. Let the starter sit for three days at room temperature (22–24 °C). Give it a look every day and stir the mixture. Add some flour if it looks watery. 

Three days later, whisk in 1 dl organic spelt flour and 1 dl water. Let sit for 24 hours until your starter is smelling sour and looking brisk and bubbling. Don’t worry if the starter has been slow to get going. Give it a few more days and things probably will have progress.

Now you can use the sourdough starter at once or cover it tightly and store it in the refrigerator.

Sourdough starter by Scandinavian Bread blogIf you place it in the fridge, keep in mind, the starter is a living thing. You must care for it and feed it at least once a week. Take it out, whisk in 1 dl organic spelt flour and 1 dl water and let the starter sit out overnight before putting it back in the fridge. When your starter starts filling up the jar, remove some and give it to a friend or better yet, get baking!

Spelt Walnut Bread

 3 breads

 10 g fresh yeast
5 dl (500 g) lukewarm water

3 dl (300 g) sourdough starter 
8 dl (450 g) organic spelt flour 

Stir the yeast into the water. Mix in the starter and the spelt flour. Cover and leave at room temperature for an hour. Place the batter in the fridge and let sit for twelve hours. 

the batter from the fridge 
30 g fresh yeast
3 dl (300 g) cold water
1 tbsp salt
3 dl (200 g) walnuts
6 dl (350 g) organic spelt flour
9 dl (550 g) wheat flour 

Stir the yeast into the water. Combine all ingredients. Knead the dough for about 10 minutes. Cover and leave to rise at room temperature for 2 hours. 

Once the dough is ready turn it out onto a floured work surface and gently turn over a few times. Don’t knock out the air! Cut into three equal pieces. Place the pieces into three plastic bowls, which are not oiled or floured. Cover and leave to rise for 30 minutes. 

Put a baking tray into the oven and preheat it to 225°C.

Line the baking tray with parchment paper and pour the dough on the hot tray. Because the bowl is not oiled or floured, let’s hope that a bunch of the dough is sticking to the bottom of it. Take the rest of the dough to your fingertips and poke it on top of the bread. 

Bake for 20 minutes. The bread is ready if it sounds hollow, when you knock on its base.


tin

Wheat Loaf

February 11, 2015



This recipe was invented by accident, when I was longing for freshly baked bread for my evening tea and realised that I have extremely little yeast and flour at home. I was too lazy to grocery shopping. So, I use what I had and the laziness was abundantly rewarded. This irresistible chewy bread has been one of my favourites right from the first bite. 

1 loaf

5 dl (500 g) cold water
17 g fresh yeast
0,75 tsp salt
9 dl (600 g) wheat flour

Stir the yeast and salt into the cold water. Mix in the flour. Knead the dough for about 5 minutes.

Cover and leave to rise at room temperature for 2–3 hours. Pour the dough into an oiled bread tin. Sprinkle some flour on the top.

Cover and leave to rise at room temperature for 30 minutes. Preheat the oven to 225°C.  Bake for 15 minutes. Reduce the temperature to 200°C and bake for a further 30 minutes.

Place on a rack and allow to cool. Enjoy!

crispbread

No-yeast Ryecrisp

February 05, 2015


Homemade crispbread is a quick and yummy treat. We eat this ryecrisp like candy. It's addictive!

 I vary the basic recipe with two different finishing touches getting two totally different ryecrips.

 5 dl (500 g) water
5 dl (175 g) rye flakes
(2 tbsp dried  wolfberries)
1,5 dl (100 g) wheat flour
5 tbsp linseeds
3 tbsp  sesame seeds
1 tbsp  sunflower seeds
1 tsp salt
On top:
linseeds and sea salt (option 1) or 
sesame seeds (option 2)

 Boil up the water. Stir in the rye flakes. Let swell 15 minutes.

 You can make the most perfect crispbread without the wolfberries. But, if you choose to use them, cut them into small bits. Put the berries and wheat flour together. Mix all dry ingredients and combine them well with the rye porridge. 

 Oil two parchment paper sheets.

 Choose option 1 or 2.

 Option 1

 Roll out the dough between the oiled parchment papers until it's 2–3 millimeters thick. Peel off the upper paper and place the dough on a baking tray. Pat linseeds and coarse sea salt on the top. Poke the surface randomly with a fork.

Preheat the oven to 175°C. Bake for 40–45 minutes. If you have a fan-assisted heat circulation oven, this is the moment to use the function.

Cut the ryecrisp into individual blocks while it's still warm. Place on a rack and allow them to cool. Leave to dry until the next day. Enjoy!

 Option 2

 Divide the dough into two pieces. Roll out the dough between the oiled parchment papers until it's paper thick. Don't worry! The dough is easy to handle even if it's so thin. Pat lots of sesame seeds on the top. Poke the surface randomly with a fork. 

 Preheat the oven to 175°C. Bake for 20 minutes. If you have a fan-assisted heat circulation oven, this is the moment to use the function.

 Cut into pieces. Place on a rack and allow them to cool. Enjoy!