rye

Granny's Ryebread

October 29, 2015


Don't let the sourdough starter trick you! This is a yeast leavened bread. The sourdough starter only enhances the sour flavor of the bread.

If you don't have a sourdough starter in the fridge, you can easily make one with this recipe.

 2 breads

First day

 1 dl (110 g) sourdough starter
5 dl (500 g) lukewarm buttermilk

5 dl (275 g) rye flour

Mix together the sourdough starter, lukewarm buttermilk and the flour. Cover with a tea towel and leave to rise at room temperature overnight.

 Second day

5 dl (500 g) lukewarm water
50 g fresh yeast
1 tbsp salt
2 tbsp caraway seeds
1,5 dl (210 g) Scandinavian dark syrup (or American light molasses)
13 dl (700 g) rye flour
about 10 dl (650 g) wheat flour

Blend the lukewarm water, yeast, salt, caraway seeds and syrup with the starter dough. Mix the rye and wheat flour into the dough and knead for 8–10 minutes.

Cover and leave to rise for 4–5 hours.

Turn the dough out onto a lightly floured surface and knead it gently. Divide the dough into two equal pieces. Shape the pieces into two loaves and put them into oiled tins.

Cover and leave to rise for 30 minutes.

Preheat the oven to 200°C and bake for 55 to 65 minutes. The bread is ready if it sounds hollow, when you knock on its base.

Cover and let cool on a wire rack.


rye

Spice Loaf

October 21, 2015


There are many this kind of spice loaf recipes, but I developed this recipe a long time, adapting it until I was totally satisfied with the end result.

 This recipe will give you one small bread, because Spice Loaf doesn't last very long. Fortunately you can always toast the slices if the bread is a little stale.

 1 small loaf

 2,5 dl (1 cup) buttermilk
25 g fresh yeast
0,75 tsp salt
0,5 dl (70 g) Scandinavian dark syrup or American light molasses
2 tsp Seville orange peel, powdered 
1 tsp anise seed
2 tbsp caraway 
3 dl (165 g) rye flour
about 4 dl (220 g) dark wheat flour

 Stir the yeast, salt and syrup into the lukewarm buttermilk. Add spices and rye flour. Gradually mix in the wheat flour and knead the dough for 6–8 minutes.

 Cover and leave to rise at room temperature for an hour or so. 

Turn the dough out onto a lightly floured surface and knead it gently. Shape the dough into a long loaf and put it into an oiled tin.

Cover and leave to rise at room temperature for 45 minutes. 

Preheat the oven to 175°C. Bake for 60–70 minutes. The bread is ready if it sounds hollow, when you knock on its base. 

Take the loaf out of the tin, cover and let cool on a wire rack.


oat

Monster Basil Rolls

October 12, 2015


On Mother's Day I got tiny basil seedlings, which my boy has planted into a tiny pot in daycare. The beginning was humble, but as the weeks went by the plant grew and grew until it was a huge bush. 

It's no wonder I have found ways to add basil to everything from soups to ice cream. Now it's time to harvest the last leaves. Most of the herb I'll chop, place in ice cube tray compartments, cover with cooking oil and freeze. As fresh basil leaves go well in breads, it's time to invite herbs to this week's bread dough. 

 These rolls are full of basil, parsley and chive, but my hand is light when adding salt. I can cut back on salt because the great taste comes from the herbs. 

 I replace 1 dl (65 g) wheat flour with the same amount of pea flour. It strengthens the "green" taste of the rolls, but you can use only wheat flour if you wish to do so.

 10 pcs.

 5 dl (500 g) lukewarm water

50 g fresh yeast
1 tsp salt
2 tbsp honey
0,5 dl (45 g) cooking oil
1 dl (0,5 US cup) chive
1 dl (0,5 US cup) basil
1 dl (0,5 US cup) parsley
1 dl (40 g) rolled oats
11–12 dl (750 g) wheat flour

In a large mixing bowl, dissolve yeast, salt and honey in water. Stir in cooking oil, chopped herbs and rolled oats. Gradually mix in the flour and knead the dough until it's smooth and elastic. 

Cover with a tea towel and let rise for about 30 minutes.

Turn the dough out onto a floured surface and knead about 3–5 minutes. Roll the dough into a rope. Cut the rope into 10 pieces. Shape each piece into an oval roll. Line two baking trays with parchment papers, place the rolls on them, cover and let rise at room temperature for 30 minutes.

Preheat the oven to 225°C. With a sharp knife, make three cuts into each roll. Bake for 12–15 minutes. 

Remove from the oven and let cool on a wire rack.

no-yeast

Wild Rolls

October 03, 2015


There is magic in sourdough. I just can't stop admiring the power of wild yeast and the rich flavors and chewy textures of true sourdough breads. 

 Do you already have a sourdough starter? If not, here's a no-fuss sourdough starter recipe for you.

 7 pcs.

 1 dl (110 g) sourdough starter
2 dl (200 g) lukewarm water
2 dl (120 g) graham flour
2 dl (130 g) wheat flour

Mix together the sourdough starter, water and the flour. Cover with a tea towel and leave at room temperature for 7–8 hours.

1 tsp salt
2 dl (200 g) water
about 7,5 dl (500 g) wheat flour

Stir the salt into the lukewarm milk. Gradually mix in the wheat flour. Knead the dough until it's smooth and elastic. 

Cover with a tea towel and leave at room temperature for 5 hours.

Turn the dough out onto a floured surface and knead it lightly. Roll the dough into a rope. Cut the rope into 7 pieces. Shape each piece into a ball. Line two baking trays with parchment papers, place the rolls on them.

Cover and leave to rise in a cold place for 9 hours.

Preheat the oven to 250°C. Bake for 10–12 minutes. 

Remove from the oven, transfer to a wire rack, cover and let cool a bit before eating them.