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Archive for the ‘Loaves’ Category

Been enjoying the arrival of spring. Tiring myself with these daily 15 kilometer walks. It’s just so pleasant out there right now. Sun shines without it being too warm, flowers bloom and already met seven common brimstones flying out there. Nobody was stoning me, just seems to be the name of the butterfly. I do like the Finnish name “Lemon butterfly” for it, but to the English speaking world this seems to look more like a lemon.

Anyway, to balance all these sporty activities I’ve been baking cakes with butter-creams, chocolate decorations and marzipan toppings. Like this one here. They are delicious…

Practice practice

But unfortunately this ain’t a cake blog. So, I made a bread loaf! With soybeans! Enjoyed it, something different than the basic sunflower or pumpkin seeds. And the soybeans were all soft in the bread, so no broken teeth here.

Soybean bread

To make one bread (with sourdough)

To soak
100g   Soybeans, dry roasted (mine were halves, but I think crushing them first would work nice as well)
130g   Boiling water

1. Bring the water to boil and pour over the soybeans. Cover and let it stand for 3-4 hours.

Dough
230g   Soaked soybeans from before
78g   Wheat sourdough
235g   Wheat flour
57g   Rye flour
8,7g   Salt
11g   Fresh yeast
148g   Water

1. Measure everything into your dough mixer and mix 4 minutes on slow speed and further 2 minutes faster.
OR
Measure the sourdough, salt, yeast and water into a bowl. Mix well ’till smooth. Add the flours and knead into a smooth dough, for about 5 minutes. Then add the soaked soybeans and knead again ’till smooth.

2. Place the dough into a bowl, cover with a cloth and let it rest for about 20 minutes.

3. With help of some flour knead and form your dough into a ball. Gently roll the top in some flour and place it with the flour side up onto an oven tray with baking paper. Cover with a cloth and let the bread proof for about 45 minutes, ’till clearly grown.

4. Meanwhile, heat up the oven to 230°C degrees. After proofing place the bread tray in the low-mid level and turn the heat down to 200°C degrees. I baked mine for 50 minutes, but keep an eye on yours and bake ’till nicely brown, at least 30 minutes, though. Enjoy!

Marika~

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Well, isn’t it that time again. To start a new happy healthy year. Though I didn’t make such promises, at least not officially, I still happened to make something to go with that theme. Bread with 100% wholemeal spelt and seeds.

The first thing I’ve ever made with spelt and spite all my prejudices it’s delicious. I’m such a white wheat bread eater that even baking with spelt is a huge step for me. But it worked out, yay! So, enjoy the recipe.

Dough, makes either one big, two small or one and a half medium breads (100% wholemeal spelt)

40g   Fresh yeast
400g   Water, lukewarm
10g   Salt
10g   Syrup, dark

50g   Sunflower seeds
50g   Flax seeds, brown
50g   Sesame seeds
500g   100% Wholemeal spelt flour

More seeds to cover the bread

Grease the bread forms. Pour some seeds on your working table, or onto a deep plate and mix them (this is for covering later). Make the dough: Dissolve the yeast, salt and syrup into the water and combine with the wholemeal flour and seeds.The dough is not knead-able, so just mix it ’till everything is well combined.

Depending on the size of your bread mold, take a piece of dough and roll it in the seed mixture. The form should be at least 1/2 filled, but I think filling 3/4 of the form gives the best result.

One and a half bread

Place the dough onto the bottom half of your oven. The oven should be cold at this point. Once you have the bread in, put your oven to heat up to 200°C degrees. Mine took about 15 minutes to reach that, and then I kept baking the bread for another 20 minutes in the form and further 10 minutes without. Therefore the total baking time was 45 minutes. The time can vary depending on your oven and the size of your forms, so keep an eye on the bread, but in an hour it ought to be baked for sure.

Sliced

Let it cool down before slicing and then simply, enjoy.

Marika~

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Cheesebread

Say cheese

Though summer and therefore grilling season is coming to it’s end, it never is too late to post the cheesebread recipe. Let it cheer up your autumn instead. Make a nice mushroom soup and bake a cheesebread for those who do not eat mushrooms. For it’s so good, it almost counts as a meal on it’s own. Try and enjoy, different cheeses and different flavors for your liking. It’s delicious!

Cheesebread in a form

350g    White flour

200g    Lukewarm water

15g    Fresh yeast

7g    Salt

10g    Sugar

20g    Oil

170g    Diced cheese (I used processed cheddar cheese and some gouda, too. Like the color of the cheddar when slicing the bread. To dice the the processed cheese I unwrap the slices, pile them and squeeze them together. Then I have a chunk of cheese to dice.)

1. Dice the cheese and place into freezer. This way it doesn’t get smashed into the dough, when kneading. Then again, freezing the cheese also lengthens the proofing time.

2. Measure the flour, water, yeast, salt, sugar and oil into a bowl and knead ’till a smooth, elastic dough is formed. I kneaded my bread this time with the Bosch, and it did work out, almost as good as hand. Just a bit too fast.

3. Cover the dough with a cloth and let it proof for about 40 minutes, ’till about doubled. Then scrape your dough onto a working table (don’t let the picture fool you), spread it our a bit and pour the frozen cheese cubes over it. Knead the cheese gently into the dough, so that the cubes are evenly distributed.

Do as I say, not as I do

4. Shape the dough into a long loaf, so that it fills your bread form. Grease the form and place the dough into it. Let the bread proof covered for about an hour, ’till clearly risen. It might take a while to proof now, ’cause of the cold cheese, so let it take it’s time.

5. Heat up the oven to 190°C and place your bread onto the bottom-mid level of it. Let it bake for 30 minutes, keeping an eye on the browning, and if necessary, turning the bread around. If your bread is a lot paler from the bottom, simply take it out of it’s form, and lastly bake without a mold for some time.

6. Let it cool, slice and enjoy. Doesn’t store too well, so don’t worry if you end up eating it all in a one go. Or then freeze some of it right away.

Marika~

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This week’s bread was white with roasted onion. Roasted onion always makes the bread so yummy, and it’s such a simple thing to add. But it’s also quite a dominant flavor. I don’t roast the onion myself, simply buy it from the store. This bread also has some quark in it, keeping it moist. It’s also made with somewhat simple pre-dough, giving it a bit more structure.

White loaves with roasted onion, 2 pieces

300g    White flour (12% protein)

300g    Water

8g    Fresh yeast

1. Dissolve the yeast into the water and mix together with the flour into a pancake like dough. Cover with a cloth and leave for a few hours in room temperature.

200g White flour (12% protein)

10g    Salt

20g    Syrup, sugar would do, too

200g    Quark

10g    Fresh yeast

20g    Olive oil

Roasted onion

1. Measure the salt, syrup, quark and yeast into the pre-dough. Mix well ’till the yeast if dissolved. Add the flour and knead on a working surface into a smooth dough, for about 5 minutes. Pour about 2 tablespoons of oil on top, and knead again ’till smooth.

2. Place the dough back into a bowl and cover with a cloth. Leave into room-temperature for about an hour, ’till seemingly grown.

3. Take the dough out onto a working surface and divide into two equal halves. Put about a handful of roasted onion (or as much as you’d like) onto both the pieces and knead ’till the onion is equally mixed in.

4. Form the pieces into loaves and place onto a baking paper on a tray. Cover and leave to rise for another half an hour. On the meantime, heat up the oven to 210°C degrees.

5. Slash the breads and place into the low/mid-level of your oven. Bake in 210°C for 10 minutes, then 20 minutes in 190°C ’till nicely brown. Enjoy!

Onio loaves

Made also some dates cake and school started again. Huah. Gotta get used to being with kiddies, hopefully we’ll soon bake something again. That’s always fun.

Marika~

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Huh, I made it – as promised I shall post a recipe before taking off to Lapland. And the recipe is the long promised Finnish Archipelago Bread commonly known as Saaristolaisleipä. It’s a simple bread to make, though the ingredients might not be so simple to find (unless you are in Finland where they sell all those even in the smallest local store). The original version is here (only Finnish, though).

Finnish Archipelago Bread (makes 2 tin loaves)

1L    Buttermilk

75g    Fresh yeast

420g    Dark syrup / molasses

10g    Salt

60g    Wheat bran

240g    Brown malt

180g    Rye flour

700g    Wheat flour

Butter for the bread pans

35g syrup and 70g water for brushing the loaves during the bake

1. Weight out the dry ingredients into a huge bowl.

2. Warm the buttermilk over a low heat in a pot ’till luke warm.  Measure the syrup and yeast into a bowl and pour the luke warm buttermilk over them. Mix ’till combined, with hand or spoon.

3. Pour the buttermilk mixture into the bowl with the dry ingredients. Mix well ’till everything is fully combined. There’s really no room for kneading here, the mixture is really soggy. That’s why one can also use a spoon – as long as you manage to make everything come together.

4. To make sure that the dough doesn’t rise over the edges, divide it into two bowls. Then cover them with a towel and leave to rest for 90 minutes. After 60-75 minutes you can turn on your oven to 175°C degrees.

5. Once the proofing time is somewhat over, butter two equal bread pans, about 1L volume. Divide the dough into the tins. There’s really no need for punching the dough down, just scrape it out of the bowl right into the pans. If you want to be quite exact, it’s best to use scales and measure that both the pans have equal amount of dough. Then both the loaves will surely get the same bake.

6. Having managed to divide your dough into the pans, place them on a baking rack on the very bottom of your oven.

7. Bake the breads altogether for 2 hours. Don’t mind if they take a lot of color, there’s no need to worry. Just let them be and don’t go opening the oven or covering them. After 1,5 hours of baking, take the tins out one by one and brush them properly with some syrup and water mixture. For equal baking result rotate the tins and place back into the oven for another 30 minutes.

8. Take the bread pans out and leave the loaves to cool into their tins. Cut only once cooled, best would be after a day or few. This bread stays good for quite a while – and actually gets more dense and tasty with the time. I store mine simply covered with a cloth in a room about 21°C degrees, but if you really want to be sure they stay alright, fridge is the best option.

So simple and so good, this bread has something to chew on, too! Best with a little bit of butter and some gravlax.

Marika~

Ps. Been a bit busy for few days, dad and I build a new house for the raccoon dogs. Don’t think they’ll appreciate the central location, though.

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So, how could a regular homebaker get bubbles in his/her bread? Very easily – all one needs is a wet dough and a gentle touch. This recipe of bread with bubbles bases on the focaccia recipe, but actually now seems quite different than the original version.. Well, the main thing is that both the recipes make delicious bread! For making some bread with bubbles, make sure you have about 3 hours of spare time.

Dough, makes one bread with bubbles

500g /8 dl All-purpose white flour

420-430g /4,5dl Water (the warmer liquid the looser dough, so use cool water in order to make baking easier)

15g / 1/3 of a package Fresh yeast

11g /2,5 ts Salt

30g /3 tbs Oil (been using olive oil, but brother prooved that even regular canola oil works) + some more for later

Spices for topping, I usually use finger salt and rosemary, but anything is possible!

1. Begin by measuring  flour into a bowl. Measure water and yeast into another bowl. Dissolve the yeast.

2. Pour the liquid through your fingers into the flour – this way you’ll catch the possible undissolved bits of yeast.

3. Then combine everything well together until there are no dry parts. Squeeze the dough trough your fingers to make sure there are no flour-lumps. If you want to save your hands from the trouble, using a kneading hook is possible as well. 

4. Once you find no more dry bits, scrape down the edges of the bowl. Then let the dough rest for 10 minutes.

5. Pour the salt on the top of the dough. Then do your first knead (I’ve got a dictionary page for this!), 25 kneads ought to be good. Let the dough rest for 10 minutes.

5. Second knead and another 10 minutes of rest.

6. Finally do your third knead and let the dough rest for about 30 minutes. I suggest, you cover the dough with a kitchen towel.

7. Next, fold the dough (again, see the dictionary page ) on an oiled baking paper or tray. At this point you should start seeing some bubbles. Always when folding or stretching the dough work with oiled hands. Let the dough rest about 15-30 minutes.

8. Second fold and another 15-30 minutes of rest. Also, turn your oven on to 200 °C. Place an oven tray to warm up there, too.

9. Place a baking paper on top of another tray or cutting board, somewhere where it’s easy to slide off from. Then lift the dough up on the baking paper. Let the bottom edge  hit the middle of the paper. Then let the dough fall a bit towards you and finally fold the upper edge over the rest, so that it reminds “a ball”. Let it rest for 10 minutes.

13. Then gently stretch the dough by placing your fingers underneath it. Keep your fingers straight and do not grab the dough – this is important, so that you don’t damage the bubbles we’ve worked so hard for. Do not stretch the dough too much at once and let the dough have a few minutes of rest every now and then. Keep working, ’till the dough is even and about 2-5 cm thick.

15. Stretch the dough a little bit more and dimple it with your fingers. Dimpling is not necessary, if you are not planning to place anything into the holes. Then put your favourite spices on top and the bread is ready for oven. I suggest you pour some oil on the top as well.

15. Pull the baking paper with the bread on top of the preheated oven tray. Bake the bread in 200°C on the lower part of the oven for about 30 minutes, ’till it’s lovely golden brown.

16. Let the bread cool down a bit, cut open and discover, oh so lovely, bubbles! Enjoy as fast as you can – this bread doesn’t get better as the days pass by…

And now you know how to make this:

And since you got the hang of the dough, it’s possible for you to create bubbles in any sorts of bread you make, huh? Send me some pics, if it turns out awesome!

Marika~

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The pig

So that anyone even stands a chance of baking this for Christmas, here comes the recipe for the Pig.

Note! More pictures of the process are displayed on the Gallery-page

Dough, makes one good piggy

250g          Mild water

53g             Syrup

20g             Fresh yeast

9g                Salt

80g             Fine rye flour (in Finnish: sihtiruisjauho)

320g           Wheat flour

1. Weight out the flours and salt into a bowl.

2. Weight out the water, syrup and yeast into another bowl and mix them. Add into the flour mixture.

3. Combine well by kneading, cover with a towel and leave to rest for 35 minutes.

4. After proofing, take a little bit (about 50g) of the dough aside and form a ball out of the rest.

5. Place the ball on top of a baking sheet and let it rest covered for 25 minutes.

6. On the meantime, you can roll out the dough taken aside, about 3mm should be a good thickness. Then with the help of a cookie shaper, an apple drill and a pizza slicer, you can form pig nose and ears out of it. The pic underneath shows you how they ought to be like. Cover also these, to avoid them from drying.

7. After the rest-time, attach the nose and ears. Take a little cup of water, and moist the parts from one-side. Glue them into the pig. Be sure you moisture the other ear so that it goes different way around.

8. Then with a chopstick or such make two little holes on the pig’s face for the eyes. Tuck raisins (deep) into the holes. Let the pig rest for another 35 minutes.

9. Put the oven and a tray to heat up to 220°C degrees.

10. When the time comes, slide the pig with the baking paper on top of the hot oven tray, and let them bake  on the low level for 15 minutes.

11. Then take them out to be brushed with syrup-water-mixture (1/3 syrup, 2/3 water) and tuck back into the oven. Now you can lower the heat to 200°C degrees.

12. Let the pig bake for another 15 minutes, ’till nice golden brown. Then take it out, let it cool a bit and enjoy.

Marika~

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