no-yeast

Turnip Rieska

October 26, 2016


One of the joys of autumn is a hot turnip rieska topped with melting butter. I have a craving for it at the latest in October, and it won't go away until I have looked up my old, trusted recipe and baked them.

6 pcs.

1 turnip (250 g)
1 tsp salt
1 dl (100 g) buttermilk
0,5 dl (45 g) cooking oil
2 dl (110 g) rye flour
2 dl (130 g) wheat flour

Peel the turnip and cut it into cubes. Bring a pot of unsalted water to a boil. Add the cubes and cook until tender. Mash with 0,5 dl (50 g) of cooking water and let cool for a while. 

Stir all the ingredients together. Turn the dough out onto a floured surface and shape it into 6 thin, round breads. Line two baking trays with parchment papers and place the rieskas on them.

Preheat the oven to 225°C. Bake for 15 minutes. 

Enjoy the rieskas straight out of the oven topped with butter.

crispbread

Kale Crispbread

October 19, 2016



Kale Crispbread has a strong taste. If you make 40–50 pieces, you might want to eat them with a creamy, mild dipping sauce. 

 20 pcs. 

1 L (4 cup, US) kale, coarsely chopped, ribs removed 
1 dl (60 g) linseeds 
0,5 dl (30 g) chia seeds 
0,5 dl (50 g) sunflower seeds 
0,5 dl (30 g) cornmeal 
2 tbsp cooking oil 
0,5 tsp salt 
0,5 tsp pepper mix 
2 small onions 
4 cherry tomatoes 

Put all the ingredients into a food processor and blend. 

Line a 28 x 35 cm baking tray with a parchment paper and turn the dough out onto it. Flatten the dough with wet hands. Cut the sheet into 20 squares with a knife or a roller cutter. 

Preheat oven to 100 °C. Bake for 45 minutes. Flip. Remove the paper and bake another 45 minutes. Break into pieces and bake for a further 10 minutes. 

Let cool on a wire rack.

rye

Fake Rye Bread

October 12, 2016


Fake it or make it! 

No one will ever believe this is a wheat bread! The bread looks like a rye bread and tastes like a rye bread too. More than one of my friends have wondered the perfect match of southern basil and northern rye. The herb gives flavour to the bread when the bread is fresh. But, if you freeze it – Simsalabim! – even the taste of basil will vanish and the bread is a true rye bread. The disguise is flawless and complete. 

1 bread

5 dl (500 g) whey (or water) 
2 tbsp basil paste 
1,5 tsp salt
2 tbsp chia seeds 
4 tbsp linseeds
1 tsp fresh yeast
11 dl (550 g) roll flour (wheat flour and wheat bran) 

Stir together the ingredients. Cover with a tea towel and leave to rise at room temperature for 18–20 hours. 

Turn the dough out onto a floured work surface and shape it into a loaf. Cover with a tea towel and leave to rise at room temperature for 2 hours. 

Place a lidded cast iron pot in the cold oven and preheat it to 225°C. Remove the lid and put the risen dough into the hot pot. Place the lid back on top and put the pot back into the oven. Bake for 30 minutes. Remove the lid, and bake for a further 15 minutes. 

Let cool on a wire rack. Enjoy!

roll

Pea Rolls

October 06, 2016


Peas are excellent and inexpensive source of protein. But, I have to make a confession, I like a diverse food basket and honest, homemade food. I don't care about proteins, carbohydrate etc. – or the latest healthy food trends. So, I use crushed, dried peas and pea flour just because they give a great taste to breads. It's a good reason too, isn't it?

 8 pcs. 

4 dl (400 g) water 
0,5 dl (0,2 cup, US) crushed dried peas 
0,5 dl (0,2 cup, US) pea flour 
25 g fresh yeast 
1 tsp salt 
1 tbsp dried chive 
7 dl (450 g) wheat flour 

Boil up water. Add crushed peas and pea flour. Stir. Set aside to cool. 

In a large mixing bowl, dissolve yeast and salt in lukewarm water and pea mix. Stir in dried chive. 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. Roll the dough into a rope. Cut the rope into 8 pieces. Shape each piece into a roll. 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 and let cool on a wire rack.