no-yeast

Turku Sourdough

April 26, 2017


This bread reminded me why I love to develop bread recipes. I like the magic of the process, which sometimes gives me The Best Bread in the Whole Universe. This bread, which I lovingly named after my home town, is one of those moments.

2 breads

First day

5 dl (500 g) water
5 dl (300 g) rye flour
2 dl (200 g) sourdough starter
1 tbsp honey

Mix together all the ingredients. Cover with a tea towel and leave to sit at room temperature until you see lots of bubbles, it takes a day or two.


2 dl (1 cup US) wheat berries
water

Cover wheat berries with water and leave the bowl on a table overnight. If the pre-dough isn't ready the next day, put the berries in the refrigerator until you'll use them. 

Second or third day

pre-dough
soaked wheat berries (at room temperature)
5 dl (500 g) lukewarm buttermilk
1 tbsp salt
2 dl (1 cup US) sunflower seeds
3 tbsp honey
2 dl (120 g) graham flour
14 dl (750 g) rye flour

Stir the wheat berries, buttermilk, salt, sunflower seeds, honey and graham flour into the pre-dough. Gradually knead in the rye flour and keep kneading the dough about 10 minutes.

Cover and leave to rise at room temperature for 2 hours. Divide the sticky dough into two bread tins. Cover and leave to rise. 

Preheat the oven to 175°C and bake for 2 hours. Take the breads out of the tins and bake another 10 minutes. 

Let cool on a wire rack. When cooled, wrap the breads tightly and store in a cool place until the next day. Cut into thin slices and serve with butter.

Store in a cool place where Turku Sourdough will keep several days. Storing the bread in the freezer is a good solution too. 


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.

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.


oat

No-knead Sourdough Grain Bread

February 02, 2017



1 bread 

First day 

6 dl (600 g) boiling water 
3 dl (180 g) oat grains
3 dl (350 g) sourdough starter 

Pour hot water over the oats. Let cool till lukewarm. Add the sourdough starter. Cover with a tea towel and leave at room temperature (22–24°C) overnight. 

Second day 

the starter mix from the day before 
3 dl (180 g) cracked wheat
2 tsp salt 
3 dl (180 g) rye flour  
3 dl (200 g) wheat flour 

Blend cracked wheat, salt and the flours with the starter mix. Pour the mixture into a greased 2-liter tin. Cover with a tea towel and let rise at room temperature. (This takes several hours.) 

Preheat the oven to 180°C and bake for about one hour and 45 minutes. 

Let cool on a wire rack.


leftover

Winter Bread

December 22, 2016


A traditional Finnish Christmas bread is marked with a cross on the top, sweet and full with spices. A good addition is leftover mash as many Finns are brewing kotikalja (a malty low-alcohol, home-made table beer closely resembling kvass) for Christmas. This is one version of these breads, which are lovely addition to breakfast breads throughout the winter.

1 bread 

2 dl (200 g) mash and 1,5 dl (150 g) water 
or 3 dl (300 g) boiling water and 0,5 dl (40 g) rye malt 
30 g fresh yeast 
1 tsp salt 
1 dl (140 g) Scandinavian dark syrup (or light molasses) 
3 tsp Seville orange peel powder (bitter orange peel powder) 
2 dl (230 g) sugared lingonberry mash 
2 dl (100 g) rye flour 
9 dl (500 g) dark wheat flour 
50 g butter 
For the glaze: 
syrup water (half and half) 

Stir the yeast, salt and syrup into the lukewarm mash and water mix. Add Seville orange peel powder and sugared lingonberry mash. Gradually mix in the flours and knead the dough for couple of minutes. Add soft butter and knead for further 8 minutes. 

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

Line a baking tray with parchment paper. Turn the dough out onto a floured surface and knead it gently. Take a piece of dough aside. Form the rest of the dough into a round loaf and place it on the baking tray. Decorate the bread with the piece of dough you set aside using water as a glue. 

Cover and leave to rise for 30 minutes. 

Preheat the oven to 175°C. Brush with syrup water and bake for an hour and 15 minutes. Brush with syrup water after an hour again and the third time 10 minutes later. 

Cover and let cool on a wire rack.



malt

Top 3 Christmas Breads

December 09, 2016

Islander Bread


Almost every baker here in Finland knows this classic recipe, because Islander Bread is The Christmas Bread here in Turku and all over Finland. Everyone must have a loaf or two waiting for the dinner on Christmas Eve.

Islander Bread is a perfect match with smoked ham, fish, home-made fresh cheese or gouda. Or, why not to try it with blueberry jam and goat cheese?


Christmas Bread


This festive rye bread combines all the best parts of Christmas, almonds, dates and dark chocolate. How could you resist it? What's more, you can bake this bread with sourdough starter or with yeast.


Finnish Christmas Loaf


I bake Islander Bread for Christmas, but my family likes traditional Finnish Christmas Loaf too. So, I have a habit of baking the latter in November. This is a lovely bread as such, but also a delicious toast for breakfast.

rye

Finnish Christmas Loaf

November 16, 2016


















I bake Islander Bread for Christmas, but my family likes traditional Finnish Christmas Loaf too. So, I have a habit of baking the latter in November. This is a lovely bread as such, but also a delicious toast for breakfast. 

1 bread

3 dl (300 g) buttermilk
25 g fresh yeast
0,5 dl Scandinavian dark syrup (or light molasses)
1 tsp salt
2 tsp Seville orange peel powder (bitter orange peel powder)
2 tsp fennel seeds, coarsely crushed
3 dl (170 g) rye flour
3,5 dl (220 g) wheat flour
For the glaze:
syrup water (half and half)

Stir the yeast, syrup and salt 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 about 40 minutes.

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

Cover and leave to rise for 30 minutes.

Preheat the oven to 200°C. Bake for an hour or so. Brush with syrup water after 40 minutes and the second time 10 minutes later.

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

rye

Linseed Bread

November 09, 2016


I have carried numerous sacks of carrots and linseeds to horses during the years, but they are tasty ingredients in a bread dough too. 

1 bread

1,5 dl (150 g) water 
1 dl (60 g) linseeds 
4 dl (260 g) wheat flour 
2 dl (110 g) rye flour 
1 dl (100 g) sourdough 
2 dl (200 g) lukewarm water 
a pea-sized amount of fresh yeast 
1 tsp salt 
1 tbsp cooking oil 
1 small carrot 

Pour 1,5 dl of hot water over linseeds. Let cool. Add both flours and the sourdough. Dissolve a pea-sized amount of fresh yeast and salt into 2 dl of lukewarm water. Pour the water mix, oil and grated carrot into the bowl too. Knead for 8–10 minutes. 

Cover with a tea towel and let rise for 2 hours. 

Turn the dough out onto a floured work surface and shape it into a loaf. Put the bread into a well-floured proofing basket. Cover with a tea towel and leave to rise at room temperature. It will take, at least, for one hour. 

Put an old metal tin on the bottom shelf of the oven and preheat the oven to 275°C. Line a baking tray with parchment paper and flip the bread on it. Put the bread into the oven and pour hot water into the tin at the same time. Turn the temperature down to 225°C. Bake for 25–30 minutes. 

Let cool on a wire rack.





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.

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!

leftover

Lingonberry Bread

September 21, 2016


Approximately 500 million kg of berries grow in Finland’s forests every year. Despite urbanization, the tradition of picking wild berries is a common autumn occupation for more than half of Finns, irrespective of their age or socioeconomic status. 

 I love to walk in the woods with my little boy and return home with blueberries, lingonberries, raspberries, cloudberries and mushrooms. I usually put them in freezer boxes and freeze them. 

One thing is for sure, autumn is not an autumn without refreshing lingonberry juice. Luckily, we have forests full of lingonberries, the red gold of the Nordic forests, this year. It was easy to pick 3 kg of berries and it was a blessing I didn't have to put them into the freezer, it was full in September.

The sieved juice leaves some lingonberry pulp behind. I add the pulp to bread doughs, smoothies or porridges within 24 hours or freeze it for use in later. 

If you don't make the juice, substitute the leftover berry mash with mashed lingonberries. The pulp is not as dry as the sieved mash from the juice, but the recipe will still work just fine. 

Lingonberry juice


about 4 L (17 cups, US) 
3 kg lingonberries 
1,5 kg water 
1 tbsp tartaric acid 
400–450 g sugar per 1 kg juice 

Clean, rinse and mash the lingonberries. Add the water. Stir. Cover and leave at room temperature overnight. 

Sieve and measure the juice. (Put the mashed lingonberries aside for further use.) Add tartaric acid and sugar. Stir until the sugar has dissolved. 

Bottle in clean bottles. Serve cold with water or mineral water. The juice will last for up to 4 months in a cool, dark place like your pantry or the refrigerator. 

Lingonberry bread


2 breads 

5 dl (500 g) water 
50 g fresh yeast 
1,5 tsp salt 
1 dl (140 g) Scandinavian dark syrup (or light molasses) 
3 dl (1,2 cup, US) lingonberry mash (leftover juice lingonberries) 
2 dl (70 g) rye flakes 
50 g melted butter 17 dl (1100 g) wheat flour

Stir the yeast, salt and syrup into lukewarm water. Add lingonberry mash, rye flakes, melted butter and wheat flour. knead the dough for 8–10 minutes. 

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

Pour the mixture into the prepared 2-liter baking tin and level the surface. Cover and let rise for 30 minutes.

Preheat the oven to 200°C. Bake for 50–60 minutes. 

Let cool on a wire rack.


no-yeast

Raw Liquorice Rye Bread

September 14, 2016



















Raw Liquorice Rye Bread has a pleasantly bitter taste. The bitterness is obvious on the first day. Later the taste gets more balanced and rounded.

1 bread

4 dl (400 g) lukewarm water
1 dl (100 g) sourdough starter
3 tbsp molasses
0,25 tsp raw liquorice powder
1 tsp salt
2 dl (1 cup, US) salad seed mix (sunflower and pumpkin seeds, pine nuts, dried cranberries)
5 dl (300 g) rye flour 
5 dl (300 g) wheat flour

Blend lukewarm water, sourdough starter, molasses, raw liquorice powder and salt. Add salad seed mix, 5 dl of the rye flour and the wheat flour. Knead for 5 minutes.

Cover and let rise for 12–14 hours at room temperature.

Turn the dough out onto a generously floured surface and shape it into a loaf. Put the bread into an oiled bread tin.

Cover and let rise.
Preheat the oven to 250°C. Bake for 5 minutes, turn the temperature down to 200°C and cook for a further 40 minutes.

 Slide from the tin and let cool on a wire rack. When cooled, wrap the bread and store at room temperature overnight. You don't have to hurry, the bread stores well and only gets better with time.

Spread cream cheese on a slice of bread and put cucumber slices on it. Enjoy!

rye

Finnish Soda Bread

August 03, 2016














Unexpected visitors! Finnish Soda Bread comes to my rescue. It's at its best straight from the oven with a slice of butter and Emmental cheese on the top.

1 bread

3,5 dl (200 g) rye flour
3,5 dl (200 g) wheat flour
1,5 tsp salt
2 tsp baking soda
4 dl (400 g) buttermilk
0,5 dl (70 g) Scandinavian dark syrup (or light molasses)
0,5 dl (60 g) lingonberry jam
1 dl (60 g) lingonberries 
Butter and rolled rye flakes for greasing the baking tin

Combine flour mix, salt and baking soda. Stir in buttermilkl, syrup, lingonberry jam and lingonberries. Pour the mixture into the prepared 2-liter baking tin and level the surface.

Preheat the oven to 175°C. Bake for 70 minutes.

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.

rye

Seville Orange & Caraway Bread

May 25, 2016


Finland is a great power, a great power of caraway seeds. Finnish farmers grow almost one third of the world's caraway production. The crop is mainly exported to Europe, USA and India. It's easy to cultivate caraway in northern latitudes. And what's more, long hours of sunlight in the summer and cool growing season ensure fruits that contain higher levels of essential oils and taste than those produced in other main growing areas.

Caraway arrived in Finland early and it was most commonly used in the kitchen in the west of Finland and was almost unknown in the east of the country. It's a strong tradition here in Southwest Finland to put caraway seeds to bread dough. It's no wonder I like the aroma too. That's why there are lots of caraway seeds in this recipe. If you don't like them, 3 tbsp is enough. Or, just leave the seeds out and the lovely taste of Seville orange stands out. 

 By the way, the dough is very heavy. Use a food processor to mix and knead it.

2 breads

First day

5 dl (275 g) rye flour
1 tbsp Seville orange peel powder (bitter orange peel powder)
5 dl (500 g) boiling water

Combine rye flour, Seville orange peel powder and boiling water in a mixing bowl. Cover with a tea towel and leave at room temperature overnight.

Second day

5 dl (500 g) lukewarm water
50 g fresh yeast
1 tbsp salt
the starter dough from the evening before
10 dl (550 g) rye flour
6 tbsp caraway seeds
1,5 dl (210 g) Scandinavian dark syrup (or light molasses)
3 dl (170 g) rye flour
7-8 dl (450 - 500 g) wheat flour

Dissolve yeast and salt in the lukewarm water. Mix in the starter dough. Gradually mix in 10 dl rye flour and knead the dough about 8 minutes. Cover and leave to rise at room temperature for 4 hours. 

Knead in the seeds, syrup and the rest of the flour. Cover and leave to rise at room temperature for 30 minutes. 

Turn the dough out onto a floured surface and knead it. Divide the dough into two equal pieces, shape the pieces into two long loaves and put them into two oiled bread tins.


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

Preheat the oven to 200°C. Bake for about one hour on the lower rack of the oven.

Let cool on a wire rack for 15 minutes. Use a spray bottle and mist the breads lightly with water and wrap the breads in a tea towel. When totally cooled, wrap the breads tightly in a plastic bag and let set 1–2 days before you slice them.

crispbread

Rye Crispbread

May 18, 2016


Cottage life is something every Finn grows up with. A cozy cabin or a cottage in the country is an essential element of our holiday seasons. It's all about having a good time with friends or the family and doing nothing. 

 Who cares if it's cold outside? For us summer (and summer cottage life) has just begun. It's time to bake crispbreads, because many traditional Finnish cottages don't have mod cons. 

 12 pcs. 

5 dl (500 g) milk 
13 g fresh yeast 
1 tsp salt 
5,5 dl (300 g) rye flour 
2 dl (120 g) fava bean flour 
6 dl (400 g) wheat flour 
On top: 
caraway seeds 
sea salt flakes 

Mix together lukewarm milk, yeast and salt. Stir until the yeast is dissolved completely. Add the flour and knead about 3 minutes. 

Cover and leave to rise for 45 minutes. 

Turn the dough out onto a generously floured surface and divide it into 2 pieces. Roll out each piece to a thin sheet. With the help of a lid cut out circles of dough with a diameter of 20 cm. Place on parchment lined trays (2 crispbreads / tray). Continue rolling and cutting until all the dough is used up. 

Let rise for 10 minutes. Poke the surface randomly with a skewer. Spray with water, sprinkle the caraway seeds and sea salt flakes and pat lightly. Preheat the oven to 200°C. Bake for 15 minutes per tray. 

Place on a rack and allow to cool.

rye

Lohja Loaf

May 13, 2016


Apple buttermilk loaves are traditional breads from Lohja, a small town located in the province of Southern Finland. You don't find these loaves at groceries, but sometimes food vendors sell them at fairs.

3 small loaves 

2,5 dl (250 g) buttermilk 
5 dl (2 cup, US) unsugared apple mush 
1 dl (140 g) Scandinavian dark syrup (or light molasses) 
40 g fresh yeast 
1,5 tsp salt 
8 dl (450 g) rye flour 
7–8 dl (400–450 g) dark wheat flour 

Blend the lukewarm buttermilk, apple mush, syrup, yeast and salt together. Add 8 decilitres of rye flour. Knead for couple of minutes. Add dark wheat flour as necessary and knead briskly another 8 minutes. 

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

Turn the dough out onto a floured surface and knead it. Shape the dough into three small loaves. Line a baking tray with parchment paper, place the breads on it, cover and leave to rise at room temperature. 

Preheat the oven to 175°C. Poke the surface with a cake tester or bamboo skewer and bake for about one hour. 

Brush the breads with syrup-water mix. Transfer to a wire rack, cover and let cool.

malt

Lazy Baker's Breads

May 01, 2016

No time or energy to bake homemade bread? Don't worry! These recipes come to your rescue. Stir the ingredients together and pour the mixture into a tin. Time and the oven take care of the rest.

Malt Loaf


Malt Loaf with a touch of butter and a slice of mild cream cheese is a worldly heaven. In a summerly sandwich the bread is paired with fresh cheese, iceberg salad and cucumber. In winter it's a good companion to ripe pears and mild Brie. Malt Loaf is also a perfect bread for a tuna lunch box sandwich. 

Clay Pot Bread

If you have a clay pot, now it's time to put it into use. This delicious bread is one of my favorites, not least because it will only take minutes to make it ready for the oven. 

 The bread has strong flavor and dense consistency, which make it perfect base for irresistible party bites. It's easy to slice the bread and then cut the shapes out of the bread e.g. with a flower cookie cutter.

If you love peas like me, make a pea spread on the pea bread. Too much? Not at all!

Pea Spread
Put 200 g peas, 400 g cream cheese, small amount of milk, lemon juice, black pepper an salt into a food processor and mix until smooth. You can also add mint leaves, oregano or a garlic clove into the spread if you want to. 

You have to mix the starter dough the day before baking, but otherwise this is quick and an easy-to-make bread. What's more, this bread is perfect for one-person households, because it is at its best when it has been kept in the fridge where it stays good for several days.

This recipe was invented by accident, when I was longing for freshly baked bread for my evening tea and realized that I have extremely little yeast and flour at home. I was too lazy to grocery shopping. I use what I had and the laziness was abundantly rewarded. This irresistible chewy bread has been one of my favourites right from the first bite.