Flax Seed and Apple Rye Sourdough

I submit Flax Seed and Apple Rye Sourdough to Yeastspotting.

Sourdough Starter:
250 g water
1 tablespoon whole wheat sourdough
110 g stone ground rye flour
150 g whole wheat flour
Combine the ingredients and  let ferment for 18-20 hours.

Soaker:
81 g flax seeds
100 g dried apples,chopped
916 g hot water
In a large glass bowl combine the ingredients, cover and set aside for 12-20 hours.

Final dough:
Combine all of the sourdough and soaker.

Then add:
1200 g stone ground rye flour
20 g salt dissolved in 225 g water.
Knead the dough, cover and let ferment for 8 hours.


Put the dough into 2 loaf pans, lined with parchment. Proof for about 2 hours.

Ready to proof

Ready to bake

Bake for 20 minutes at 480 F and  for 20 minutes at 460 F.

Sourdough Buckwheat Bagels

For the XIII Festival of Jewish Culture SIMCHA I baked my version of bagels. The Bagel was brought to New York City by Jewish  Immigrants from Eastern Europe in the 1880s. Until the 1920s it was hardly known  in other parts of the United States. Not before the last quarter of the 20th century they has become popular throughout US.

Submitting toYeastspotting.

Inspired by the recipe from:Wanton Flavours.

Sourdough Starter:
150 g whole wheat sourdough
200 g whole wheat flour
200 g water

Final Dough:
550g sourdough starter
150g  water
450g whole wheat flour
100g buckwheat flour
38g vegetable oil
15g salt

Mix these all ingredients to form a stiffish dough. Let sit for 10 minutes and knead  the dough for about 10 minutes in  its bowl. Then leave the dough to rise in a warm place for 3  hours.
Remove the dough from the bowl and  knead it briefly.  Then divide into 12 pieces, forming each segment into a flattened ball (each one should weigh about 100g).

Form it into the traditional bagel shape

•  by sticking your finger through the middle to form the hole

•  or by rolling the ball into a cigar shape and joining the ends to make the ring shape.

 Place the bagels on this tray, cover them and let proof at room temperature for 3 hours. Then refrigerate overnight for retarding to allow the flavours to develop.

The next morning, turn on the oven 450F. Remove the bagels from refrigerator. (*I didn't boil them.)  Brush them with some milk and  top with poppy seeds, white and black sesame seed or any seeds of your choice.

Then bake  the bagels at 400F for about 20 minutes with steam.

Lemon and Poppy Seeed Boys, Snowflakes and Stars/ Cytrynowo makowe gwiazdy, platki i chlopcy

For the first day of winter I made some unusual sourdough breads:

Na pierwszy dzien zimy przygotowalam chlebki w niecodziennych ksztaltach: 

Boys and snowlakes made like soft pretzels/Chlopcy i platki sniegowe przygotowane z receptury na miekkie precle.

Dough ingredients:/Skladniki ciasta:
300 g  whole wheat sourdough starter/ zakwasu pszennego
535 g water/wody
820 g  white whole wheat flour/maki pszennej razowej 
100 g poppy seeds/ maku
Mix the ingredienients in the morning. Knead./ Rano wymieszaj powyzsze skladniki i zagniec ciasto.

30 minutes later add :/ po 30 minutach dodaj:
16 g salt/soli
Knead the dough for a few minutes./ Zagniataj ciasto ponownie przez kilka minut.

30 minutes later add:/ 30 minut pozniej dodaj skorke starta z 2 cytryn.
zest from 2 lemons
Let ferment for 5-6 hours./ Zostaw do wyrosniecia na 5-6 godzin.

Baked stars/Pieczone gwiazdki

Divide the dough into 4 pieces./ Podziel ciasto na 4 czesci.

Shape boules./ Uformuj w kule.

Cut two boules like that./Natnij.

Shape the stars./ Wywin ciasto w forme gwiazdki.

Roll another two boules into a  thick circle and cut snow flakes and boys./ Z pozostalych kulek wywalkuj grube ciasto i wycinaj ksztalty.

Place them on parchment paper, cover and let proof for 2-3 hours./Ksztalty rozloz na papierze do pieczenia, zakryj i zostaw do wyrosniecia na 2-3 godziny.

Then get large pot  and bring 2 quarts of water to a simmering boil. Add 1 tablespoon baking soda and  salt./Zagotuj litr wody, dodaj do niej lyzke sody i soli. Odsun sie od garnka, bo woda zacznie sie mocno pienic.

Boil boys and snowflake for  30 seconds on each side./ Gotuj ksztalty po 30 sekund na kazdej stronie i uloz na blaszcze do pieczenia.

Brush the the snow flakes with galaze*./ Posmaruj glazura.

*glaze/glazura:

1Tbs maple syrup or honet+juice from 1 lemon/ sok z 1 cytryny plus lyzka syropu klonowego lub miodu

Bake  the boys and snowflakes at 450F for 14 minutes./ Piecz male ksztalty w 225 stopniach C przez 14 minut.
Bake the stars at 450 for 15 minutes and at 425 for 10 minutes./ Piecz gwiazdy przez kwadrans w 230 st. C i przez 10 minut w 220 st. C.

Adapted from: / Wzorowalam sie na przepisie: Discovering Sourdough.

 My Boys, Snowflakes and Stars go to yeastspotting at Wild Yeast Blog.