roll

Spelt Rolls

July 27, 2016


With its origins around 7,000 B.C., spelt is one of the oldest cultivated grains. The oldest find of spelt grain from Finland is dated to about 300 AD from Salo, in Southwestern Finland. Recently it has been rediscovered. Some of the renewed interest centres on its health benefits, but bakers love it because spelt flour makes an incredibly tasty, nutty breads.

I like to bake with spelt flour too, but this time I use spelt grains and rolled spelt. 

12 pcs. 

2 dl spelt grains 
water 
5 dl (500 g) milk 
50 g fresh yeast 
1,5 tsp salt 
1 tbsp honey 
2 dl (250 g) quark 
2 dl (80 g) rolled spelt 
12 dl (800 g) wheat flour 

Boil up water and 2 dl spelt grains. Simmer for 15 minutes. Set aside to cool. Pour out the water. 

In a large mixing bowl, dissolve yeast, salt and honey in lukewarm milk. Stir in quark, spelt grains and rolled spelt. Gradually mix in the flour and knead the dough for 10 minutes. 

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

Turn the dough out onto a floured surface and knead about 3 minutes. Divide the dough in half. Roll each half into a rope. Cut each rope into 6 pieces. Shape each piece into a ball. 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 250°C. Bake for 15 minutes. 

Let cool on a wire rack.


rye

Wild Rye Bread

July 20, 2016


Well, I think that the photo above tells it all. You know why the recipe of the week is called Wild Rye Bread. It was rainy but warm day and my sourdough decided to hop out of the tin. This kind of things happen when you are baking with sourdough. It's never boring!

The mess looked bad, but it was easily cleared up. I scraped off the excess dough and put it into muffin cups, kept the rest of the dough up with a foil and baked it all. I took the muffin cups out of the oven earlier. They were tasting bites. The loaf came out later and it was just fine too. 

The photo below proves that in the end I had a chance to eat my favorite rye bread. It's moist and dense, really sour and earthy in flavor. I could eat this every day!


1 large loaf

1 dl (100 g) sourdough starter
1,5 dl (100 g) coarse rye flour
1,5 dl (150 g) lukewarm water

Combine the ingredients in a baking bowl. Cover with a tea towel and leave at room temperature for 8–10 hours.

Add:
5 dl (500 g) lukewarm water
8 dl (420 g) coarse rye flour

Cover with a tea towel and leave at room temperature for 38–40 hours. The dough gets the sour, earthy flavor during these couple of days. Don't be hasty and bake the bread before its due time! Let time work for you.

Add:
4 dl (260 g) wheat flour
2 tsp salt
1,5 tbsp caraway seeds
1,5 tsp coriander seeds, crushed

Pour the wet mixture into a greased tin. Cover and let rise for about 2 hours.

Preheat the oven to 200°C. Bake for 1 hour 15 minutes. Take the bred out of the tin and bake for a further 15 minutes. 

Wrap the bread in a tea towel and let cool. When cooled, put the bread in a plastic bag and serve it the next day. 

Enjoy! 

rye

Farmer's Bread

July 13, 2016


I like to use a very soft or even wet dough when I bake bread. Farmer's Bread is one of these breads with high moisture content. 

1 large loaf

5 dl (500 g) lukewarm water
50 g fresh yeast 
1 tsp salt 
0,5 dl (70 g) Scandinavian dark syrup (or light molasses) 
1 tbsp caraway seeds 
3,5 dl (200 g) rye flour 
3,5 dl (200 g) graham flour 
3,5 dl (230 g) wheat flour 
Stir the yeast, salt and syrup into lukewarm water. Mix in the caraway seeds. Keep kneading and adding flour for 10 minutes.

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

Turn the dough out onto a floured surface and knead it briskly. Shape the dough into a 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 200°C. Slash and bake for 35 minutes. The bread is ready if it sounds hollow, when you knock on its base.

Cover and let cool on a wire rack.