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. 

sourdough

Aniseed Bread

February 25, 2017


Aniseed Bread is a kind of sourdough bread for those, who don't have time to bake with sourdough starter in the traditional way. This makes a really good toast too.

1 bread

3 dl (300 g) lukewarm water
3 tbsp honey 
1,5 tsp salt
3,5 dl (400 g) sourdough starter
0,5 dl (50 g) vegetable oil
1 package dry yeast
1 tbsp aniseed
about 10 dl (600 g) wheat flour

Dissolve honey and salt in lukewarm water. Add sourdough starter and vegetable oil. In a large bowl, combine aniseed, dry yeast and 5 dl flour. Pour wet ingredients into dry and stir. Gradually mix in the rest of flours and knead the dough for about 8 minutes. 

Cover and leave to rise for an hour.

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

Cover and leave to rise for an hour. 

Preheat the oven to 200°C. Bake for 30 minutes. 

Let cool on a wire rack.

barley

Sourdough Rolls

February 12, 2017


12 pcs.

5 dl (500 g) cold water
5 g fresh yeast
1 tsp salt
2 dl (200 g) sourdough starter
2 dl (120 g) barley flour
8 dl (500 g) wheat flour

Dissolve yeast and salt in cold water. Add sourdough starter. Gradually mix in the flours and knead the dough for 5 minutes.

Cover the bowl, place it in the fridge and let the dough sit for twelve hours.

Bring the dough to room temperature. Fold. Cover and let it rest for an hour.

Turn the dough out onto a floured surface and knead it lightly. Roll the dough into a rope. Cut the rope into 12 pieces. Fold each piece into a ball. Line two baking trays with parchment papers, place the rolls on them.

Cover and leave to rise.

Put a sheet pan on the bottom rack to get it hot and preheat the oven to 250°C. When you put your rolls in, throw ice cubes onto the heated sheet pan. Bake for 10–12 minutes.

Remove from the oven and transfer to 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.


malt

Sourdough Bread

January 05, 2017


This bread has character! It has strength like rye breads even though it's a wheat bread. What's more, it keeps well and only gets better after a day or two. 

 1 bread 

First day 

2 dl (200 g) water 
2 dl (130 g) wheat flour 
1 dl (100 g) sourdough starter 

Combine the ingredients in a baking bowl. Cover with a tea towel and leave at room temperature (22–24°C) overnight. 

Second day 

the starter dough from the day before 
1 dl (100 g) lukewarm water 
1 tsp salt 
1 tbsp caraway seeds 
3 tbsp bread malt 
4 dl (260 g) wheat flour 

Blend lukewarm water, salt, seeds and bread malt with the starter dough. Add wheat flour and knead for 5 minutes. Cover with a tea towel and let the dough rise for 15 minutes at room temperature. Fold. Cover and let rise for 15 minutes. For the second and the third fold, repeat as the first fold. For the fourth and final fold, repeat the folding as before and shape the dough into a round bread. Put it into a proofing basket. Cover with a tea towel and let rest in the refrigerator overnight. 

Third day 

Take the bread from the fridge, let it come up to room temperature and rise until it has almost doubled in size. 

Preheat the oven to 250°C. Line a baking tray with a sheet of parchment paper and flip the bread on it. Score and put the bread in the oven. Reduce the temperature to 225°C and bake for 20 minutes. 

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

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

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!

sourdough

Saturday Bread

August 24, 2016


I make Saturday Bread on the days I want to enjoy the process of baking. I knead the dough by hand and nurse the dough for several hours. Baking makes me happy!

 1 bread

50 g sourdough starter
3 dl (300 g) lukewarm water
0,75 tsp salt
2 tsp honey
6 dl (400 g) wheat flour

Blend lukewarm water, salt and honey with the starter dough. Add 5 dl of the flour and knead for 5 minutes. Add the remaining flour and knead the dough for another 5 minutes. 

Cover with a tea towel and let the dough rise for an hour at room temperature.

Fold the dough. Cover and let rise for half an hour. Fold. Cover and let rise for 4 hours.

Line a 20 x 20 -cm bread tin with a parchment paper. Turn the dough out onto a floured surface, shape it gently into a round bread and put it into a tin.

Cover and let rise for 3 hours at room temperature.

Preheat the oven to 250°C. Bake for 15 minutes, turn the temperature down to 200°C and cook for a further 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! 

leftover

Thinner's Bread

June 30, 2016


I was thinning out seedlings in a kitchen garden when I looked at the tiny vegetables closer. They were so pretty that I didn't had a heart to toss them away. I put them into a bread dough - where else!  This time I was thinning out radish and cabbage rows. Both of them have a strong taste and I thought it was wise to use only 2 dl of seedlings. If you have milder vegetables, you can safely use 3 dl.

 If you don't have a vegetable garden, go and get something green from the nearest grocery.

1 bread

First day, evening

1 dl (100 g) sourdough starter
4 dl (400 g) lukewarm water
7,5 dl (490 g) wheat flour

Combine the starter, water and flour in a mixing bowl. Cover with a tea towel and store the starter dough in the refrigerator overnight.

Second day

1 dl (100 g) lukewarm water
1 tsp salt
3 tbsp honey
2 dl (1,8 cups, US) seedlings, rinsed and chopped
4 dl (260 g) wheat flour

Blend lukewarm water, salt, honey and seedlings with the starter dough. Keep kneading and adding flour for 10 minutes.

Cover and leave to rise until doubled in size. 

Turn the dough out onto a floured surface. Use a dough scraper to assist you and fold the dough gently. Shape it into a loaf. Line a baking tray with a parchment paper and put the bread on it. 

 Cover and leave to rise.

Preheat the oven to 250°C. Moisten the top with a spray bottle and put the bread in the oven. Turn the temperature down to 200°C and bake for 30 minutes.

Let cool on a wire rack.

no-yeast

Seed Rolls

June 15, 2016



It's time to take out the sourdough starter. In summer it's happy and works well, a dough will rise quickly in a warm place.

12 pcs.

 This is where the magic begins, the sourdough starter.


First day, evening

1 dl (100 g) sourdough starter
1 dl (100 g) lukewarm water
2 dl (60 g) graham flour
1 dl (65 g) wheat flour

Combine the ingredients in a lidded bowl. Cover with a tea towel and leave at room temperature (22–24°C) for one hour. Cover loosely with the lid and store the starter dough in the refrigerator overnight.

Second day, morning

the starter dough from the evening before
1 tbsp honey
5 dl (500 g) lukewarm water
1 tbsp salt
2 dl (120 g) sesame seeds
1 dl (70 g) chia seeds
10 dl (650 g) wheat flour

Blend the honey, lukewarm water, salt and seeds with the starter dough. Keep kneading and adding flour until the dough is bouncy and elastic. 

Cover and leave to rise until doubled in size. 

Turn the dough out onto a floured surface and knead it gently. Roll the dough into a rope. Cut the rope into 12 pieces. Shape each piece into an oval. Line two baking trays with parchment papers, place the rolls on them.

Cover and leave to rise.

Moisten the tops with a spray bottle and sprinkle with sesame seeds.

Preheat the oven to 250°C and bake for 12–15 minutes.

Let cool on a wire rack.

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.

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.

leftover

Mash Rye Bread

February 17, 2016


The dough of Mash Rye Bread is sticky. Let your mixer do the hard work if possible.

2 breads

First day, evening 

1 dl (100 g) sourdough starter
2 dl (200 g) lukewarm water
2 dl (110 g) rye flour
Combine the starter, water and flour in a mixing bowl. Cover with a tea towel and leave at room temperature overnight.

Second day

2,5 dl (250 g) lukewarm mash
0,5 dl (50 g) lukewarm water
1 dl (140 g) Scandinavian dark syrup (or light molasses)
2 tsp salt
3 dl (200 g) wheat flour
1 dl (0,5 cup, US) dates, chopped into raisin-sized pieces
3 dl (160 g) fine, light rye flour (bolted rye flour, sieved rye flour)
4 dl (220 g) rye flour

Stir the mash, water, syrup and salt into the starter dough. Gradually mix in the flours. Add the dates. Knead the dough for 8–10 minutes.

Cover and leave to rise at room temperature until doubled in size. This takes about 4 hours.

 I like dense bread and this is why I totally "destroy" the bread at this point. I turn the dough out onto a floured surface and knead it. Then I divide the dough into two equal pieces, shape the pieces into two long loaves and put them into two oiled bread tins. I preheat the oven and let the breads rise only the time the oven is warming up, only 20 minutes or so.

 If you like fluffy breads, don't knead the dough. Divide the dough gently into two equal pieces, shape the pieces into two long loaves and put them into two oiled bread tins. Cover and leave to rise for two hours.

Preheat the oven to 250°C. Bake for 10 minutes, turn the temperature down to 200°C and cook for a further 40 minutes. 

Cover and let cool on a wire rack. When cooled, wrap the breads tightly and serve them the next day.

 The bread stores well at room temperature and after couple of days it's perfect for toasting.

no-yeast

Sourdough Potato Bread

January 27, 2016


Sourdough Potato Bread is one of my all time favorites. I'll never get tired of it! It takes time to bake sourdough bread, but it's not difficult. I hope you'll try this recipe even if you haven't baked with sourdough before. You don't have a sourdough starter? You can easily make one with this recipe. 

That said, a word about salt. I usually apply salt sparingly, but this bread is the exception that proves the rule. Sourdough Potato Bread needs one tablespoon salt or it tastes like nothing at all. 

2 breads

First day, evening

1 dl (100 g) sourdough starter
3 dl (300 g) lukewarm water
3 dl (200 g) wheat flour

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

 Second day

 400 g potatoes
the starter dough from the evening before
3 dl (300 g) lukewarm water (left from boiling potatoes)
1 tbsp salt
1 tbsp honey
1 tbsp caraway seeds
about 12 dl (800 g) wheat flour

 Bring a pot of unsalted water to a boil. Add potatoes and cook until tender but still firm. Reserve 3 decilitres of water the potatoes were boiled in and let it cool. Peel and grate the potatoes.

 Blend the lukewarm cooking water, salt, honey, caraway seeds and grated potatoes with the starter dough. Add 6 decilitres of wheat flour. Knead vigorously for 5 minutes. Add the rest of the flour and knead at medium speed another 5 minutes.

Cover and leave to rise at room temperature until doubled, this will take several hours. 

Turn the dough out onto a floured surface and sprinkle some flour on top of it. Use a dough scraper to assist you and fold the dough gently. Add some more flour if necessary. But, remember that the dough should be soft. Add just enough flour so you can shape it into two round loaves. 

Line two baking trays with parchment papers, place the breads on them, cover and leave to rise at room temperature. 

Don't score the breads. Let them tear apart in the oven and get a rustic-looking crust. Preheat the oven to 200°C. Bake for 30–40 minutes.

Cover and let cool on a wire rack.


leftover

Christmas Bread

November 18, 2015


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. 

Home-brewed beer are part of our Christmas as well as Easter and I never throw away any leftover mash. Instead, I recycle it into my breads. Mash gives a lovely, deep flavour to all kinds of breads. No wonder I have added some mash into this dough too.

2 breads

First day (morning) with sourdough 

1 dl (100 g) sourdough starter
1 dl (100 g) lukewarm water 
2 dl (110 g) dark wheat flour (yeast bread wheat flour) 

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

First day (morning) with fresh yeast

2 dl (200 g) lukewarm water 
2 dl (110 g) dark wheat flour (yeast bread wheat flour) 

Mix together lukewarm water and flour. 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
1,75 dl (0,75 cup US) mash
1,5 dl (210 g) Scandinavian dark syrup (or light molasses)
(25 g fresh yeast) 
5 dl (325 g) wheat flour
1 dl (0,4 cup US) dates, raisin-size pieces
1,5 dl whole almonds with skins75 g chunky bits of dark chocolate 
about 7 dl (400 g) rye flour 

Decoration: whole almonds with skins 

Blend lukewarm water, salt, mash, syrup (and fresh yeast) with the starter dough. Usually you don't have to use commercial yeast if you are baking with the sourdough starter, but if your starter seems to be a bit lazy, you can add 10 g yeast into the dough. It doesn't spoil the bread. 

Add the wheat flour and whip vigorously couple of minutes. Mix in dates, almonds, chocolate and gradually more rye flour and knead until the dough feels smooth, but still a little sticky. This time the dough is ready even if it's still sticking to the sides of your mixing bowl. 

Cover and leave to rise at room temperature for 8 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 long loaves and put them on a parchment paper. Attach the almonds on the top of the breads by slightly pushing them down.

Cover and leave to rise at room temperature for 2 hours.

Put a baking tray into the oven and preheat it to 275°C. Using the parchment paper slide the breads into the hot baking tray and put them into the oven. Reduce the temperature to 200°C and bake for 50–60 minutes. 

Cover and let cool on a wire rack. Wrap the breads into tea tovels and wait until the next day to cut them.


rye

Granny's Ryebread

October 29, 2015


Don't let the sourdough starter trick you! This is a yeast leavened bread. The sourdough starter only enhances the sour flavor of the bread.

If you don't have a sourdough starter in the fridge, you can easily make one with this recipe.

 2 breads

First day

 1 dl (110 g) sourdough starter
5 dl (500 g) lukewarm buttermilk

5 dl (275 g) rye flour

Mix together the sourdough starter, lukewarm buttermilk and the flour. Cover with a tea towel and leave to rise at room temperature overnight.

 Second day

5 dl (500 g) lukewarm water
50 g fresh yeast
1 tbsp salt
2 tbsp caraway seeds
1,5 dl (210 g) Scandinavian dark syrup (or American light molasses)
13 dl (700 g) rye flour
about 10 dl (650 g) wheat flour

Blend the lukewarm water, yeast, salt, caraway seeds and syrup with the starter dough. Mix the rye and wheat flour into the dough and knead for 8–10 minutes.

Cover and leave to rise for 4–5 hours.

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 loaves and put them into oiled tins.

Cover and leave to rise for 30 minutes.

Preheat the oven to 200°C and bake for 55 to 65 minutes. The bread is ready if it sounds hollow, when you knock on its base.

Cover and let cool on a wire rack.


no-yeast

Wild Rolls

October 03, 2015


There is magic in sourdough. I just can't stop admiring the power of wild yeast and the rich flavors and chewy textures of true sourdough breads. 

 Do you already have a sourdough starter? If not, here's a no-fuss sourdough starter recipe for you.

 7 pcs.

 1 dl (110 g) sourdough starter
2 dl (200 g) lukewarm water
2 dl (120 g) graham flour
2 dl (130 g) wheat flour

Mix together the sourdough starter, water and the flour. Cover with a tea towel and leave at room temperature for 7–8 hours.

1 tsp salt
2 dl (200 g) water
about 7,5 dl (500 g) wheat flour

Stir the salt into the lukewarm milk. Gradually mix in the wheat flour. Knead the dough until it's smooth and elastic. 

Cover with a tea towel and leave at room temperature for 5 hours.

Turn the dough out onto a floured surface and knead it lightly. Roll the dough into a rope. Cut the rope into 7 pieces. Shape each piece into a ball. Line two baking trays with parchment papers, place the rolls on them.

Cover and leave to rise in a cold place for 9 hours.

Preheat the oven to 250°C. Bake for 10–12 minutes. 

Remove from the oven, transfer to a wire rack, cover and let cool a bit before eating them.