malt

Hearty Rye Bread

April 28, 2016


Hearty Rye Bread is a great bread for seed lovers and so simple to make! The sticky dough is packed with seeds and therefore the bread is heavy and dense. Just the way I like it! 

 2 breads

First day

1 dl (100 g) sourdough starter
3 dl (300 g) lukewarm water
3 dl rye flour

Combine the starter, water and flour in a mixing bowl. Cover with a tea towel and leave at room temperature (22–24°C) overnight.

Second day

2,5 dl (250 g) whole spelt grains
water
2 dl (200 g) lukewarm water
0,5 dl (70 g) honey
2 tsp salt
1 tsp instant coffee granules
2 tbsp malt extract 
1 dl (65 g) linseeds (flaxseeds)
2 dl (200 g) sunflower seeds
2 dl (130 g) wheat flour
4 dl (220 g) rye flour

Put the spelt grains in a pan with water, bring it to a boil, then simmer for 15 minutes. Pour out the water. Set aside to cool.

 Stir 2 dl lukewarm water, honey, salt, instant coffee granules, malt extract, seeds and spelt grains into the starter dough. Mix in 2 dl wheat flour. Stir briskly for 5 minutes. Add the rye flour and stir the sticky dough another 5 minutes. 

Cover the bowl and set in a warm, draft-free spot until doubled in size, 3 to 5 hours.

Pour the wet mixture into two greased 2-liter tins. Cover and let rise for about 1 hour 30 minutes. 

Preheat the oven to 175°C. Bake for 1 hour 30 minutes. 

Take the breads out of the oven, but leave them in the tins for 10 minutes. Remove the breads from the tins and let cool on a wire rack. When cooled, wrap the breads tightly and leave at room temperature overnight until you slice them. 

Hearty Rye Bread stores well. You can also freeze it.

roll

Pretty Breakfast Rolls

April 21, 2016


Pretty Breakfast Rolls are the answer if you want two different kinds of breads for breakfast, but have time to bake only one batch of dough. Cut the roll in half and you'll get the nutty flavor of roasted linseeds on the upper half of the roll and the incredibly good basic taste of the other half.

 11 pcs.

 50 g fresh yeast
5 dl (500 g) skimmed milk
2 dl (130 g) wheat flour

 Dissolve yeast in the lukewarm milk. Mix in wheat flour. Cover the bowl and leave in a warm place for 15 minutes, until frothy.

100 g butter
1,5 tsp salt
1 tbsp honey
10 dl (650 g) wheat flour
1 egg
salt
linseeds

Melt the butter, let cool and mix with salt and honey. Add these ingredients and wheat flour to the bowl. Knead until smooth and elastic. 

Cover and leave to rise at room temperature for 30 minutes. 

Turn the dough out onto a floured surface and knead it briskly. Roll the dough into a rope and cut it into 11 pieces. Shape each piece into a ball. Cover and leave to rise at room temperature for 30 minutes. Knead and shape each roll into a ball again. Line a baking tray with parchment paper and place the rolls on it.

Cover and leave to rise at room temperature for 30 minutes. 

Preheat the oven to 250°C.

Beat the egg with a hint of salt. Brush the rolls with this and sprinkle with linseeds. Cut a cross in the top of each roll and bake for 10 minutes.

Let cool on a wire rack.


rye

Inkeeper's Bread

April 14, 2016


You must remember to mix the starter dough the day before you want to bake Inkeeper's Bread, but otherwise there is nothing difficult about this recipe. 

 Anise or caraway seeds go well with this bread, but this time I didn't used either of them.

 1 large loaf 

First day 

2 dl (200 g) lukewarm water 
25 g fresh yeast 
2 dl (100 g) fine, light rye flour (bolted rye flour, sieved rye flour) 

Combine water, yeast and flour in a mixing bowl. Cover with a tea towel and leave at room temperature overnight. 

Second day 

3 dl (300 g) lukewarm water 
1,5 tsp salt 
4 dl (220 g) fine, light rye flour (bolted rye flour, sieved rye flour) 
about 7 dl (450 g) wheat flour 

Blend the lukewarm water, salt and rye flour with the starter dough. Add 6 decilitres of wheat flour. Knead for 5 minutes. Add more flour as necessary and knead another 5 minutes.(Kneading is going to take a total of 10 minutes by mixing machine, 15 minutes by hand.) 

Cover and leave to rise at room temperature for 30 minutes. 

Turn the dough out onto a floured surface and knead briskly about 3 minutes. Shape the dough into a large loaf. Line a baking tray with parchment paper, place the bread on it, cover and leave to rise at room temperature for 30 minutes. 

Preheat the oven to 175°C. Bake for 30 minutes. Turn the oven temperature up to 225°C and bake for another 15 minutes. 

Let cool on a wire rack.

leftover

Gardener's Rolls

April 08, 2016


Make the most of leftover potatoes with this easy recipe for delicious rolls. This is one of my favorite recipes, because chives take a normal bread dough and turn it into something heavenly. 

I love chives, which have great taste and an interesting history. The usage of chives dates back 5000 years, although they have not been cultivated in Europe until the Middle Ages. Chives were grown in kitchen gardens and used as a medicine. In Finland, people have relied on chive as a treatment for cough, shortness of breath, wounds, scurvy, and rheumatism. 

12 pcs.

5 dl (500 g) lukewarm water 
50 g fresh yeast 
2 tsp salt 
2 tbsp honey 
2 (250 g) boiled potatoes 
50 g melted butter 
2 tbsp dried chives 
14 dl (900 g) wheat flour 

Dissolve yeast, salt and honey in the lukewarm water. Add boiled and grated potatoes, butter and chives. Gradually mix in the wheat flour and knead the dough about 8–10 minutes. 

Cover and leave to rise at room temperature for 30 minutes. 

Turn the dough out onto a floured surface and knead it. Roll the dough into a rope and cut it into 12 pieces. Shape each piece into a ball and dip the tops into flour. Line a baking tray with a parchment paper and place the rolls on it. 

Score the rolls and let them rise at room temperature for 30 minutes. You can score the rolls with a sharp knife, but a razor blade attached to a grilling stick is the right tool to me. I just love this DIY tool! 


Preheat the oven to 250°C. Bake for 15 minutes. 

Let cool on a wire rack. 

Gardener's Rolls keep well at room temperature. You can bake them in the evening and serve them at the morning coffee with scrambled eggs. Unbelievable good!