Archive for the ‘Breads’ Category

Had visitors from Finland! Made me really happy, and I hope they also enjoyed their time. It’s so good to see some other Finnish creatures than Tiuku for a change, too, not that there’s anything wrong with her either (not that much anyway). Ooh, but it was a lovely weekend. Went hiking into the snowy mountains of Harz, wandered a bit around downtown, played some board games and played a lot with Tiuku, of course.

Ate a lot of yummy things, too. Hopefully enough. Got some cakes for free from my bakery, and cookies as well. Then I baked a cheesecake and we enjoyed some sachertorte from my favorite cakery. Mmm.. And now I’m having an exotic (read: weird) coconut cream -cake with kiwi-banana-passion fruit -decoration.

Something exotic

I also made some oat rolls for breakfast tomorrow. This time with sunflower, sesame, rolled oats and a few raisins. This combination worked as well, tough the dough was quite loose. Added a bit more flour, then.


But that’s it for now. Bedtime once again. Oh, but first I must boast about this: Today was already a t-shirt and tomorrow it’s promised to be 23°C. Sommer, Sonne, Sonnenschein. And let’s still add the picture of the quark-pie from the past:

It was long ago


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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.


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Been using this pita bread recipe from my very first cooking book, the one I got from school being 13-year-old kid, for ages. It’s simply the best. This version of it makes 6 breads, but feel free to increase of decrease the amounts depending on your need. The recipe works always anyway, (for me at least).

First batch

Dough, makes six pita breads

355 g All-purpose white flour

225 g Water, lukewarm

30 g Fresh yeast

6 g Salt

8 g sugar

30 g Oil, canola

1. Begin by measuring  flour, salt and sugar 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. Then add the oil and knead again ’till you have a smooth dough. Cover with a cloth and let it rest in warm, room temperature ’till doubled.

5. Pour the dough onto a working surface. Knead it back into a ball and divide into six equal pieces (about 100g each). Form the pieces round.

6. Roll out the pieces into circles about ⌀ 15 cm. Place the circles onto a baking pan with baking paper. I usually bake them in two batches, 3 each time. Cover the breads.

7. Once you have rolled out all the breads, heat up the oven to 225°C. As soon as your oven is heated place the first tray of breads to bake in the middle. Bake ’till golden brown, about 10 minutes.

8. Then fill with kebab, grilled meat or simply with browned mincemeat, some salad and dressing. Fast and delicious food with bread, yum yum!


Dough out

Rolling out

Ready for oven

Second batch

Made also Finnish Schweinohren, Kanapee bakings. Worked out quite quite well. It’s funny tough, how different the German meaning for Kanapees is. They are like little salty sandwich snacks. Perhaps we’ve had some false translation in one cooking book or such. Well, kanapees will always be kanapees for me.



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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.


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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