Wednesday, December 28, 2011

Spinach Sourdough Flat Loaves with Amaranth Flour

I submit the Spinach Loaves to Yeastspotting.

445 g cut spinach leaves, frozen
6 spring onions, chopped
1 teaspoon sweet paprika powder
15 g salt
505 g whole wheat flour
Defrost the spinach in a microwave, add onions, salt and sweet paprika powder. Combine all in a food processor. In a large mixing bowl knead a  dough from the spinach and whole wheat flour.

Cover and let sit at room temperature for 8 hours.
Then add:
500 g  mature whole wheat sourdough starter
230 g rye  mature sourdough starter
192 g whole amaranth flour
Knead the dough, cover and let ferment for 5-6 hours.
Turn on the oven and shape two large flat loaves.

Bake for 15 minutes at 500F at a baking stone, turn the loaves on the other side and bake for another 5-10 minutes.

Sunday, December 25, 2011

Christmas Sourdough Rye


200 g  mature whole wheat sourdough starter
500 g stone ground rye flour
363 g hard cider *
125 g freshly brewed coffee
20 g ginger bread spice
Combine the ingredients and autolyse the dough for 1 hour.
Then add:
80 g dried apple rings, chopped
100 g hazelnuts, soaked in boiling water for 20 minutes, drained and chopped
10 g salt
Knead the dough, cover and let ferment for 12 hours. Put the dough into a loaf pan  lined with parchment paper and let proof for another 12 hours at room temperature.
Bake for 20 minutes at 470F and for another 20 minutes at 440 F. Let sit for 5 hours before slicing.

* It was not a good idea, I suppose the alcohol killed the sourdough. I haven't notice any sign of fermentation. The loaf was tasty but heavy.

I submit the Christmas loaf to Yeastspotting.

Saturday, December 24, 2011

Sourdough Milk Bread with Poppy Seed Filling


A slice of bread with cherries and crème fraîche

Poppy seed filling:
500 g poppy seeds
110 g pecans
300 g dried fruit mix (figs, prunes, dates, apples, apricots)*
* I think the filling would be more tasty if I had added  even 400-500 g of dried fruit or substitute a part of them with 3 tablespoon of honey/maple syrup

Put the poppy seeds in a large pot and cover with a boiling water. Cover with a lid and let sit overnight. Drain using a cheese clothe. Grind the poppy seeds using a meat grinder or food processor. Soak the pecans and dried fruit in boiling water for 20 minutes, drain and mix in into ground poppy seeds. The grind all of the ingredients another time.  You can prepare the filling in advance and store in a refrigerator up to 3 days in a tightly lidded container.

200 g mature rye sourdough starter, stiff
504 g whole wheat flour 
381 g  skim milk
 Combine the ingredients and autolyse for 1 hour. Add 10 g salt and knead the dough. Cover and let ferment for 7 hours.
Divide the dough into 2 pieces. Roll  out each piece of dough thinly and cover with filling. Make two  tight rolls and put them into loaf pans lined with parchment paper. Refrigerate for retarding up to 12 hours.

Remove the dough from the refrigerator. Preheat your oven to 480 F. Bake for 20 minutes at 470 F and for another 20 minutes at 440 F.  Remove the rolls from the pans and let cool before slicing.

I submit the Christmas loaves to Yeastspotting.

Monday, December 19, 2011

Omega-3 Sourdough for the Upcoming Winter

Both chia and flax seeds are the rich non-marine whole foods source of Omega-3 and dietary fiber . And they improve the taste of breads, which is also important.
I submit my Omega--3 Sourdough to Yeastspotting.

Sourdough Starters:
1 tablespoon  rye
200 g water
200 g  stone ground rye flour
1 tablespoon whole wheat sourdough
200 g water
200 g whole wheat flour
Let ferment for 12-15 hours.

Final dough:

rye starter (all but 1 tablespoon)
whole whet starter (all but 1 tablespoon)
800 g water
100 g whole wheat flour
100 g chia seeds
Combine the ingredients listed above and autolyse for 1 hour.
Then add 25 salt and knead the dough. Set aside for 15 minutes. Mix in 100 g flax seeds.
Let ferment for 4 hours at room temperature.
Shape the loaves and proof them for 3 hours.
for 15 minutes at 480 F, with steam
for 15 minutes at 450 F (my smallest loaf was ready)
for 15 minutes at 420 F.

Monday, December 12, 2011

Sourdough Spelt Tortillas with Avocado

I submit my tortillas to Yeastspotting.

55 g whole wheat sourdough
250 g water
350 g organic spelt flour
200 g pulp (2 ripe Hass avocados) + 200g  organic spelt flour
7 g salt
(kamut flour for rolling)

 In a medium mixing bowl combine whole wheat flour and water and set aside for 15 minutes. In a food processor blend avocado pulp and the flour. Add the mass and salt to the mixing bowl and knead the dough. Let ferment for 4-5 hours at room temperature.
Divide the dough into 12 pieces and shape them into small balls. Cover and let proof for 45-60 minutes.

Lightly flour your rolling area, press and roll each ball thinly with a rolling pin. Fry in a preheated dry pancake skillet. 

Serve with Mexican style dish like my Chipotle Shrimps.

Sunday, December 11, 2011

Pull-Apart Loaf with Pine Nuts & Dried Fruits

I submit that very tasty loaf to Yeastspotting.

First, I refreshed my whole wheat sourdough culture:

1 tablespoon sourdough culture

200 g water

200 g whole wheat flour

50 g stone ground rye flour

I combined the ingredients and I let it ferment from 10 PM to 3 PM. It was cold in my kitchen at night so my sourdough was not as vigorous as I would like but I decided to make a new bread. I had no plans, I didn't care about baker's math. This is a very spontaneous loaf (like most of my breads). I just used the ingredients I had in my refrigerator and waited for the results.

Final dough:

450 g sourdough starter

707 g water

1015 g whole wheat flour

In a large mixing bowl I combined the starter, water and flour and left it for 30 minutes. Then I added:

25 g salt

125 g dry roasted pine nuts

I kneaded the dough and set aside for 45 minutes.

I stretched & folded and set it aside for 45 minutes.

I repeated S& F and set it aside for 45 minutes. Another S&F again and I let it rest for 30 minutes.

I divided the dough. I flattened the pieces and stuffed with :

140 g dried pears (chopped) -first piece

12 dried apples ring, second piece.

I shaped each piece of the dough into a roll. I sliced each roll. Then I arranged the slices one next to another, alternately: a slice with apples  next to a slice with pears and  until I used all slices.
I let it proof for 45 minutes and for 45 minutes to preheat my oven with two baking stones.


490 F for 15 minutes, with steam

460F for 25 minutes.

Tuesday, December 6, 2011

Mishmash Sourdough Rye

I submit the loaves to Yeastspotting.

420 g rye sourdough starter ( 10 g rye sourdough + 240 g water + 180 g stone ground rye flour, fermented for 18 h)
800 g water
150 g sunflower seeds
55 g poppy seeds, ground
1106 g stone ground rye flour
21 g salt
380 g doughnuts, ground  ( I used 4 baked-apple-doughnuts-recipe I had in my freezer, I defrosted them in the microwave)

I combined all of the ingredients in a large mixing bowl, covered it and let it ferment from 8AM to 3 PM.
Then I shaped two loaves and let them proof for 1 hour plus time for preheating my oven to 500 F.

for 15 minutes at 480 F, with steam
for 30 minutes at 450F.

Friday, December 2, 2011

Spicy Garbanzo Beans Sourdough Breads

I submit the loaves to Yeastspotting.

Sourdough Starter:
40 g whole wheat sourdough, stiff
133 g whole wheat flour
144 g water
Let ferment for 12 hours.

Final dough:
278 g whole wheat sourdough starter
1000 g whole wheat flour
443 g water
1 can organic garbanzo beans with sea salt (425 g, do not drain the beans)
Knead the dough for 10-15 minutes and set aside for 1 hour.
Then add:
15 g salt
1/2 teaspoon curry powder
1/2 teaspoon cayenne pepper
1/4 teaspoon lemon myrtle (info)

Knead the dough for another 10-15 minutes.
Let ferment for 4 hours.
Shape two loaves.

Let proof for 1 hour and then preheat your oven to 500 F. Bake for 15 minutes at 480 F and for 15 minutes at 450 F.

I created this recipe to make flat breads but I only cut two small pieces of dough and fried them in  a preheated pancake pan. My husband really liked them with a bowl of  langostino-tails-with-spinach-and-feta.

Wednesday, November 30, 2011

Half Rye Half Wheat Sourdough with Wattle Seed

600 g whole wheat flour
600 g  100% stone ground rye flour
112 g cashew nuts
120 g dried peaches
1000 g hot water
Mix the ingredients in a large mixing bowl  and set aside for 12 hours.

Then add:
104 g  rye sourdough, stiff
163 g whole wheat sourdough, stiff
2 tablespoons wattle seed*
24 g salt
Combine the ingredients, cover and let ferment for 10-12 hours.

Wattle Seed on Stone Ground Rye Flour
* Wattle seed is from a tree growing in the dry Australian Outback. Local aboriginal communities hand harvest it from the wild. It looks like ground coffee and combines the flavors of hazelnuts,walnuts, cocoa and coffee. (source)

Shape the loaf and preheat your oven to 500F. Bake for 40 minutes at 470 F, for 20 minutes at 450F and for last 20 minutes at 400F.

Saturday, November 26, 2011

Flax Seed Sourdough Stuffed with Dried Prunes /Figs

I submit the loaves to Yeastspotting.

100 g boiling water
100 g flax seeds
Let sit for 6-8 hours.

541 g whole wheat sourdough
446 g rye sourdough
515 g g water
1000 g whole wheat flour
 Knead the dough and set aside for 30 minutes. Then add:
29 g salt
98 g milk
Knead the dough and let ferment for 3 hours. Stretch and fold after first and second hour. Divide the dough into two and let relax for 30 minutes. Flat the  first piece of the dough and staff with prunes, the second with dried figs (chopped).
Shape the loaves, put into proofing baskets and refrigerate for overnight retarding.
Remove the loaves from the refrigerator. Preheat your oven with a baking stone to 500F.
Bake with steam for 20 minutes at 490 F. For 20 minutes at 460F and for 10 minutes at 400F.

Wednesday, November 16, 2011

Multigrain Sourdough with Buttermilk

It meant to be recipe for sourdough waffles but in Tuesday morning  I woke up with no enthusiasm for making them. I was in bad mood, there was no sun outside. So instead of  adding : eggs and butter to the multigrain base I mixed in whole wheat flour.

 I believe that the breads I bake reflect my emotional state. What I mean is that my mood has an impact on my actions. The bread could have look better if I had shaped it once more and put into a pan. But I didn't feel like saving its shape (I didn't care because I knew that I would be eating that loaf alone) and left it as it was. 

Here it is :(. It has interesting flavor, the crumb is good but the crust is very tough.  

  I submit the loaf to Yeastspotting  hosted this week by Hefe und mehr.

445g sourdough starter (liquid, bubbling; 200g (stone ground rye) sourdough +245 g whole wheat sourdough)

920 g buttermilk (946 ml)
101 g whole buckwheat flour
101 g whole millet flour
101 g whole amaranth flour

buckwheat (left),  millet (center),  amaranth (right)

202 g whole wheat  flour

In a large bowl, I combined the ingredients and let them  ferment for 14 hours in cool place . It would be great base for waffles.

Then I  mixed in:
600g whole wheat flour
and set it  aside for 45 minutes. After that time, I added 22 g salt and left the dough it in a mixing bowl for 45 minutes.

 I shaped the loaf, put into the proofing "basket" (actually it was the large colander, which I use very often for proofing my favorite round loaves) and preheated my oven to 500F.
I baked it  for 20 minutes at 480F wit steam and for 30 minutes at 450F.

Saturday, November 12, 2011

Rye Sourdough with Cut Steel Oats and Dried Pear

Loaves topped with coffee (left) and poppy seeds (right)

Moist and full of flavor

 I submit these loaves to Yeastspotting  hosted this week by Tartine Bread Experiment.

1100 g stone ground rye flour
100 g steel cut oats
1100 g boiling water
Mix, cover and let sit at room temperature for 12 hours.

all of the mash
274 g whole rye sourdough
374 g whole wheat sourdough
Mix and autolyse for 1 hour. Then add:
24 g salt
129 g dried pear, chopped
Let ferment in a mixing bowl for 6 hours.

Spoon the dough into two loaf pans, lined with parchment paper. Let proof for 2 hours.

Than preheat your oven to 500F. Bake for 20 minutes. Then reduce the temperature to 460 F and bake for another 20 minutes. Remove the loaves from the pans and bake for 20 minutes more at 400F.