Christmas Sourdough Rye

 MERRY CHRISTMAS EVERYONE!

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.

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. 

Polish Fruitcake-Keks

Keks go to Special Holiday Edition of YeastSpotting which will be posted on December 6.

I have posted this recipe in Polish (http://bochenkowo.blogspot.com/2010/05/keks-ku-pamieci-mamy.html) and I've decided it is worth sharing with people around the world.

250 g all-propose flour
150 g unsalted butter
100-120 g sugar
5 eggs ( yolks and whites separated)
350g  mix of dried fruit, nuts and candied orange peel,chopped
2 teaspoon baking powder
4 tablespoon rum
pinch of salt
bread crumbs and butter to grease a loaf  pan (11,7 x 4,4 x 3 inch  )
* a 9 x 5 x 3 inch loaf pan may be too small

• Soak dried fruit and nuts in hot water for 20 minutes, drain and chop. Mix soaked fruit with rum and set aside.
• Sift together the flour, baking powder and salt.
• In a separate bowl, cream the butter, sugar and yolks (add the yolks in one at a time, mixing well after each addition).
• Slowly add flour mixture to the creamed mixture, mix thoroughly.
• Beat egg whites.and add to the batter.
• Coat  soaked fruit and chopped nuts with extra  teaspoon of flour. Stir in the batter.
• Put batter into the pan and smooth.
• Bake at 350 F for 45 minutes until an  inserted wooden pick comes out clean.

Zawijane buleczki z makiem/ Rolls with poppy seed filling

Przepis opublikowalam niemal rok temu, teraz go poprawilam i wysylam w angielskiej wersji na http://www.wildyeastblog.com/. 6 grudnia zostana tam opublikowane swiateczne receptury nadeslane przez Czytelnikow bloga Susan.

Yeasted Poppy Seed Cake is  Polish tradition and I can't imagine Christmas without it.  My Mum made the best.
I  made sourdough dough from  http://mimicooks.wordpress.com/2009/08/20/destructive-desire/ but the filling was prepared following my Mum instructions.

The rolls go to Special Holiday Edition of YeastSpotting which will be posted on December 6.

Ciasto/Dough:

3 cups maki razowej z pszenicy bialej/3 cups white whole wheat flour
2 cups maki pszennej chlebowej/2 cups bread flour
1 ugotowany ziemniak ugnieciony widelcem/1 poatato mashed
1 lyzeczka soli/1 toospoon salt
1/2 cup rozpuszczonego masla/1/2 cup melted butter (unsalted)
3/4 cup maslanki/3/4 cup buttermilk
1/2 cup miodu/1/2 cup raw honey
2 roztrzepane jajka/2  beaten eggs
1 cup sztywnego zakwasu pszennego/1 cup whole wheat sourdough starter,stiff
For rolling: whites (reserved from filling) mixed with 2 TBS of water

Ciasto zagniotlam i zostawilam przykryte na 15 minut. Podzielilam na trzy kawalki i rozwalkowalam.  Wysmarowalam bialkiem wymieszanym z woda. Na ciescie rozlozylam mase makowo-bakaliowa. Zawijalam rolady, posmarowalam ich wierzch bialkiem i pocielam na kawalki. Ulozylam na blasze przykrytej papierem do pieczenia, przykrylam sciereczka i zostawilam na 2 godziny do wyrosniecia.

  Knead the dough and let rest for 15 minutes.Turn the dough onto your board and divide into 3 equal parts. Roll the dough out. Spread the dough with beaten whites (reserved from making the filling) and then with the poppy seed filling.  Roll the dough tightly . Pinch the seam to seal. Spread whites over the dough. Cut the dough into pieces. Transfer the pieces to a pan (use parchment paper). Cover the pan with a clean towel and proof the rolls for 2 hours.


Nadzienie makowe/Poppy seed filling:

500 g maku/ 500 g dry poppy seeds
goraca woda do namoczenia maku/boiling water to soak the poppy seeds
2 lyzki masla/2 TBS unsalted butter
2 zoltka/2 yolks (reserve whites to spread over your dough)
2 lyzki miodu/2TBS honey (or more to taste)
200 g bakali i orzechow/200 g mixed nuts and dried fruit (like prunes, figs,dates, raisins or candied orange peel )
1 lyzka olejku arakowego/1TBS almond extract
1 lyzka wodki/1 TBS vodka, whiskey or brandy (optional)


Mak namoczylam w goracej wodzie i zostawilam w niej na noc. Nastepnego dnia odsaczylam mak na gazie. Zmielilam go z dodatkiem masla, dodalam  posiekane (wczesniej namoczone we wrzatku) bakalie i orzechy oraz miod, olejek i wodke. Jesli masa jest za malo slodka-mozna dodac wiecej miodu.

Soak the poppy seeds in boiling water for a night. Drain using a cheese cloth and grind with the butter. Add yolks, honey, dried fruit and nuts (previously soaked in hot water, drained and chopped), almond extract and any liquor. Mix with your hand. Taste to adjust the amount of honey.

.
Pieklam w 190 st.C przez 25-30  minut.

Bake for 25-30 minutes at 375 F.