Rye Sourdough Cubes

I submit the loaves  to Yeastspotting.

1100g rye flour, stone ground

140 g dried dark cherries

140 g dried apricots, chopped

982 g hot water

Combine the ingredients, cover and set aside for 12 hours.

Then add :

289 g whole wheat sourdough starter

26 g salt

86 g cooked wild rice

Combine the ingredients, cover and let ferment for 12 hours.

Divide the dough into four pieces. Shape 4 cubes and coat the with multigrain cereal (rye, barley, oats, wheat) and put into loaf pans. Proof at room temperature for 5 hours. Heat your oven to 500 F with a baking stone inside.

Proofed loaves

Bake for 20 minutes at 490-500F.
Remove the loaves from the pans and bake on the baking stone for another 20 minutes at 470F.

Sourdough Milk Bread with Poppy Seed Filling

 MERRY CHRISTMAS EVERYONE!

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.

Dough:

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.

Flax Seed Sourdough Stuffed with Dried Prunes /Figs

I submit the loaves to Yeastspotting.

Soaker
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
soaker
 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.

Sinful Loaf

Submitting toYeastspotting

Sourdough Starter:
251 g water
251 g stone ground rye flour
1 tablespoon whole rye starter from the fridge
Let ferment for 8 hours in warm place.

480 g  rye sourdough starter
359 g  hard cider
104 g water
299 g whole wheat flour
461 g  stone ground rye flour
19 g salt salt
227 g blend of dried cherries, blueberries and strawberries

coarse oatmeal (enough for dusting the loaf)


 Combine the ingredients and knead the dough. Let ferment in the mixing bowl for23 hours.Shape into a  coat with coarse oatmeal. Let rise for 3 hours.Preheat your oven to 500F.

Breakfast Bread/Chleb sniadaniowy

Submitting toYeastspotting.

80 g multigrain hot cereals (wheat, barley, oats, rye )/ platkow sniadaniowych z pelnego ziarna (pszenica,zyto, jeczmien i owies)
1/8 teaspoon salt/1/8 lyzeczki soli gruboziarnistej
664 g water/wody
Bring salted water to boil and simmer until cereals soak up  most of the water. Let cool and refrigerate until ready to use./
Zagotowac wode z sola, dodac platki. Gotowac do czasu , az platki wchlona wiekszosc wody.  Odstawic do ostygniecia i wlozyc do lodowki .

Sourdough Starter:/ Zaczyn zakwasowy:
144 g mature whole rye sourdough/zakwasu zytniego
145g (dark) rye flour/maki zytniej razowej
145 g water/wody
Let ferment for 12 hours./ Fermentacja 12 godzin.

First fermentation of final dough:/ Pierwsza faza fermentacji ciasta:
all of the starter from stage/caly zaczyn
694 g water/wody
694 g whole rye flour/zytniej maki razowej
Let ferment for 6-8 hours./ Odstawic na 6-8 godzin.

Final fermentation:/ Fermentacja ciasta -faza finalna:
all of the dough from the first fermentation/ ciasto z pierwszej fazy
all of the cooked cereals/ ugotowane platki
131 g whole wheat flour/maki pszennej razowej
21 g salt/soli
152 g prunes, halved/sliwek suszonych

Mix all of the ingredients and let sit for 1 hour. Put the dough into a dutch oven. Stencil the dough with coffee grinds before or after baking. Turn on the oven./
 Wymieszac skladniki w misce i odstawic na 1 godzine. Przelozyc ciasto do garnka zaroodpornego i zakryc. Chleb mozna ozdobic (szablonem i zmielona kawa) przed lub po upieczeniu sie bochenka. Rozgrzac piekarnik do 250C.

Baking :/Pieczenie

• for 20 minutes at 500F (covered)/ 20 minut w 250 C pod przykryciem
• for another 20 minutes at 460F (lid removed)/ 20 minut w 240 C bez pokrywki
• for 20 minutes at 430F/20 minut w 220 C
• for 10 minutes at 420F/10 minut w 210 C.

Turn of the oven, remove the bread from the dutch oven, (stencil the bread if you hadn't done it before), and let sit for 10 minutes in there./ Wylaczyc piekarnik, ozdobic bochenek (jesli nie byl ozdobiony przed wstawieniem do piekarnika) i zostawic w nim chleb na 10 minut.

Soft and Sweet Whole Wheat Sourdough / Zurawinowy Pszenny Bochenek

Soft bread with a lot taste from dried cranberries. /Delikatny chleb z duza iloscia suszonych zurawin. 

Submitting toYeastspotting

Whole Wheat Sourdough Starter:/Zaczyn zakwasowy:
100 g whole wheat sourdough/zakwasu pszennego
100 g water/wody
100 g whole wheat flour/maki pszennej razowej
Let ferment for 5 hours./Fermentacja 5 godzin.

Final Dough:/Ciasto:
all of the starter/zaczyn
400 g water/wody
500g whole wheat flour/maki pszennej razowej
10 g salt/soli
170 g dried cranberries/suszonych zurawin

Combine the starter, water and flour. Set aside for 20 minutes. Soak the dried cranberries in hot water, then drain and work them through the dough.  Let ferment for 3 hours. Stretch and fold after 90 minutes of fermentation. Divide the dough into seven pieces. Let relax for 15 minutes. Shape 7 balls and put them into a spring-form pan (lined with parchment paper). Let proof for two hours. Then preheat your oven to 500F. Bake with steam for 15 minutes. Remove the pan, reduce the temperature to 455F and bake for 20 minutes.

Wymieszac wode zaczyn i make. Odstawic na 20 minut. W tym czasie namoczyc suszone zurawiny we wrzatku. Nastepnie dodac do ciasta sol i odsaczone zurawiny. Zostawic ciasto do fermentacji na 3 godziny. W polowie fermentacji rozciagnac i zlozyc ciasto. Podzielic ciasto na 7 czesci i odstawic na kwadrans. Uformowac z ciasta kule i ulozyc w okraglej formie(uzylam tortownicy wylozonej papierem do pieczenia). Odstawic do wyrosniecia na 2 godziny, a potem rozgrzac piekarnik z kamieniem do maksymalnej temperatury. Piec w 250 stopniach C przez kwadrans, usunac tortownice  i  piec w 230 przez 20 minut.

Roscòn de Reyes Bread/Chleb na Dzien Trzech Kroli

Kings' Ring is a Spanish pastry traditionally eaten to celebrate The Epiphany also known as Dia de Reyes (Three King’s Day).
On January 6th children in Spain and Mexico recive present from Magi (not Santa Claus).On January 5th, they leave their shoes ( decorated with treats like dried or candied fruits) outside, filled with feed for the Kings’ camels and a note. The next day, the Kings (Los Tres Reyes Magos): Gaspar, Melchior and Balthasar will have replaced the hay with gifts.
It is traditional to put several surprises inside the "roscon." A porcelain figure of a baby/king wrapped in foil (or a coin)  and a dry bean are hidden in the dough. Whoever finds the baby, king or coin  becomes a king of the party and will have good luck in new year, but the one who finds the bean - will have to pay for the cake .

Na Swieto Trzech Kroli w Hiszpanii i Meksyku przygotowuje sie drozdzowe ciasto w ksztalcie korony-zdobionej suszonymi owocami. W ten dzien dzieci otrzymuja od Magow prezenty. Aby je dostac, wypelnija swoje buty sianem dla krolewskich wielbladow, przystrajaja slodkimi przysmakami i wystawiaja na zewnatrz. Krolowie odwdzieczaja sie podarkami.

 Tradycyjnie,  do ciasta  na Roscòn de Reyes wklada sie owinieta w folie porcelanowa figurke Dzieciatka Jezus (Krola albo monete). Znalazca ma zapewnione szczescie w nowym roku. W ciescie jest takze umieszczane ziarno fasoli. Osoba, ktorej przypadnie kawalek z fasola musi zaplacic za ciasto.

Ja nawiazalam do tej tradycji robiac chleb nadziany suszonymi owocami. Obawialam sie zdobien na zewnatrz, gdyz chleb pieczony jest w wysokiej temperaturze i owoce zapewne by sie zweglily.

I refereed to this tradition baking the Roscòn de Reyes Sourdough Bread:

Dough ingredients:/ Ciasto chlebowe
460 g whole wheat sourdough starter (hydration:125%)/ zakwasu pszennego razowego 125 hydracji
619 g buttermilk/maslanki
56 g water/wody
526 whole wheat flour/maki pszennej razowej
101 g stone ground rye flour/maki zytniej razowej
275 g white whole wheat flour/maki bialej pszennej razowej
Mix the ingredients and knead the dough. Set aside for half and hour./Wymieszalam skladniki, lekko zagniotlam ciasto i odstawilam je na 30 minut.

Then add:/Nastepnie dodalam
21 g salt/soli
and work it through the dough. Let rest./ i  wgniotlam ja w ciasto .

Slice off  the zest from  3 lemons and add it to the dough./ Starlam skorke z 3 cytryn i zagniotlam z nia ciasto.

Proof the dough for 150 minutes, with folds at 50 and 100 minutes./ Ciasto wyrastalo przez 150 minut, a w 50 i 100 minucie wyrastania - rozciagalam i zlozylam ciasto.
Shape the dough into a thick cylinder, let rest for15 minutes. Stuff the dough with any dried fruit and nuts (soaked, drained and mixed with 1 TBS of orange blosoom water )/ Ciasto uformowalam w gruby walek i zostawilam na kwadrans. Do ciasta wcisnelam suszone owoce i orzechy (namoczone we wrzatku, odsaczone i wymieszane z 1 lyzka wody pomaranczowej.

Place the shaped ring upside-down into a flour dusted, linen-lined couronne basket (previous recipe) . Cover with a linen and plastic bag. Proof at room temperature for 90 minutes. Then refrigerate overnight. / Ciasto zawinelam w pierscien i ulozylam w koszu (poprzedni wpis) zlozeniem do gory. Przykrylam scierka, owinelam w dwie plastikowe siatki. Wyrastaly 90 minut w kuchni, a potem wlozylam je na noc do lodowki.

In the morning remove the ring from the refrigerator.Score the ring./  Rano wyjelam pierscien z lodowki i nacielam go.
Preheat the oven to 500 F and put inside a pan wit 1 cup of water to steam the oven./ Rozgrzalam piekarnik do maksymalnej temperatury z kamieniem oraz z blaszka wypelniona szklanka wody.

Bake:/Pieczenie:
for 15 minutes at 480F/15 min.-248 st C
for 15 minutes at 450 F/15 min.- 230 st C
for 10 minutes at 400 F./10 min- 200 st C.

Roscòn de Reyes Bread goes 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.

Dried fruit and rye flakes bread

Very tasty bread with a slight of sweetness from dried fruit.

Porridge:
226 g dried fruit mix (cherries,blueberries, golden raisins,cranberries)-soak them in boiling water for 10 minutes and drain
400 g wholemeal rye flakes(instant)
993 g whole wheat flour
800 g water (room temperature)
Day 1:
Mix the ingredients in a large bowl, cower and put into refrigerator for 6- 12 hours.
Then remove it from the refrigerator and leave it room temperature for 8-12.

Sourdough:
2 tablespoons whole- rye starter (stiff from stone ground flour)
156 g dark rye flour
110 g water
Let it ferment for 8-12 hours.

Day 2:
Add sourdough to porridge.Mix it through with your hands for 10 minutes. It`s not easy at the beginning. Allow to rest for 30 minutes (delayed salt method).
Add the salt (24 g ) and work it through the dough. Let to rest for 30 minutes.
Give it turn and allow to stand for 30 minutes and give it another turn.
Continue the process allowing about half an hour between turns until you achive silk consistency.

Let to ferment for 2 hours.

Shape the loaf and put into baking pan to proof . Proof for 2 hour and then preheat the oven with a baking stone and steaming pan to 500F. Prepare 1 cup of water for steaming.

Bake:
500F-15 minutes with steam
470F-15 minutes
430F-15 minutes
The loaf goes to yeastspotting at Wild Yeast Blog.