wheat

Trios

March 30, 2017



Trios are my favorite picnic snacks because you don't have to butter them or put anything on top of the breads. I always think that we'll eat these with a salad, but it never goes that way. Someone is always digging in the food rucksack and Trios are eaten at once we stop and start open a blanket. It's impossible to resist these chewy and cheesy butter bombs!

12 pcs.

100 g butter, melted
3 dl (300 g) skim milk
50 g fresh yeast
0,5 tsp salt
50 g cheddar, grated
1 tbsp oregano, dried
about 9 dl (600 g) wheat flour
On top:
melted butter or vegetable oil
oregano

Dissolve yeast and salt in lukewarm butter-milk-mix. Add cheddar and oregano. Gradually mix in the wheat flour and knead the dough for 3 minute or until smooth and elastic.

Cover with a tea towel and let rise for 20 minutes.

Turn the dough out onto a non-floured working surface and knead it. Roll the dough into a rope and cut it into 12 pieces, and then each of them into 3 even smaller pieces. Shape each piece into a ball and place 3 balls in each cup of a standard muffin pan.


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

Sprinkle with melted butter or cooking oil and oregano. Preheat the oven to 225°C. Bake for 15 minutes. 


Let cool on a wire rack.

Enjoy! After an hour there won't be any bread left.

rye

Onion Bread

March 26, 2017


Crispy fried onions give a lovely taste to this bread, but if you don't like onions, don't use them. I can guarantee, that you like the breads anyway.

 2 breads

First day (evening)

1 dl (100 g) sourdough starter
3 dl (300 g) lukewarm water 
3 dl (180 g) bolted rye flour 

Mix together all the ingredients. Cover with a tea towel and leave to sit at room temperature (22–24° Celsius) until the next day.

Second day

3 dl (300 g) lukewarm water
2 tsp salt
2 tbsp honey
1 dl (0,4 cup US) fried onions, dried and crushed
10 dl (650 g) wheat flour
about 1 dl (60 g) bolted rye flour 

Blend all the ingredients with the starter dough and knead until the dough feels smooth. It takes 6–8 minutes. (Knead 6 minutes. If the dough still feels sticky, add bolted rye flour and continue the kneading process for couple of extra minutes.)

Cover and leave to rise at room temperature for 4 hours or until the dough has almost doubled in size. (The dough is ready for baking, if it slowly springs back, when you gently push a finger against the dough.)

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 round loaves and put them into floured baskets. Cover and leave to rise at room temperature for 1,5–2 hours.

Put a baking tray into the oven and preheat it to 275°C. At the same time, put a sheet pan on the bottom rack to get it hot too. Using the parchment paper slide the breads into the hot baking tray and put them into the oven. When you do this, remember to throw ice cubes onto the heated sheet pan too. Reduce the temperature to 200°C and bake for 40–50 minutes. 

Let cool on a wire rack. 

rye

Sunny Blueberry Loaf

March 16, 2017


2 breads

50 g fresh yeast
2 tsp salt
1 tbsp honey
6 dl (600 g) water
0,5 dl (50 g) sunflower seeds
1 dl (60 g) crushed linseed-dried blueberry-mix
3 dl (170 g) fine/bolted rye flour
about 11 dl (650 g) dark/yeast bread wheat flour

Stir the yeast, salt and honey into the lukewarm water. Add sunflower seeds and linseed-blueberry-mix. Whisk 3 dl rye flour into the mixture. Gradually knead in the wheat flour and keep kneagdin the dough until it's smooth and elastic, about 10 minutes.

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

Form the dough into two loaves on a floured work surface. Line a baking tray with parchment paper, place the breads on it, cover and leave to rise for 30 minutes. 

Preheat the oven to 200°C. Bake for about 40–50 minutes. The bread is ready if it sounds hollow, when you knock on its base.

grilling

Shoe Soles

March 10, 2017


During the winter months I like to cook lentil soup and it means Shoe Soles too. I don't remember how this tradition started, but I always bake this bread with the soup. This is not a Scandinavian recipe, more like a bread from India, but it's something we eat regularly. It's nice to eat it with hands and tear bits from the chewy bread.

5 dl (325 g) wheat flour
0,5 tsp salt
50 g butter, melted
2 dl (200 g) milk 

Mix together the dry ingredients. Add the melted butter and lukewarm milk. Knead for a while. 

Cover with the tea towel and let set for 30 minutes. 

Use your hands to form the dough into balls. Heat an cast iron skillet. Butter the pan. Working with one ball at a time, flatten it into a disc and cook each Shoe Sole for 1–1,5 minutes per side.


crispbread

Dill Crispbread

March 03, 2017


Dill Crispbread is a hard Scandinavian-style crispbread, healthy and full of taste. Full of Scandinavian taste as rye and dill are important staples in our cooking tradition.

If you don't have a sourdough starter in the fridge, you can substitute it with 10 g fresh yeast, 100 g lukewarm water and 50 g rye flour.

18 pcs.

2 dl (200 g) sourdough starter 
2 dl (100 g) rye flour 
2 dl (200 g) lukewarm water

Mix together the sourdough starter, rye flour and water. Cover with a tea towel and leave at room temperature for 12-14 hours.

0,75 tsp salt 
1 tbsp dried dill
1 dl (60 g) linseeds 
2 dl (100 g) rye flour 

Stir together the sourdough starter mix, salt, dill and linseeds. Add the flour and knead about 2 minutes. 

Turn the dough out onto a parchment paper. Roll out the dough to a thin sheet. Use a patterned rolling pin or poke the surface randomly with a fork. Cut the sheet into squares with a knife or a roller cutter. 

Place the sheet on a baking tray with the help of the paper. Cover with a plastic wrap and let rise about 30 minutes.

Preheat the oven to 225°C. Bake for 10 minutes. Divide to pieces and bake for an additional 5 minutes if the bits doesn't seem to be dry.

Let cool on a wire rack.