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.

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.

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

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.

Mash:
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.

Dough:
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.

Loaf with Pear and Cashews/ My tips about steaming oven

Soft bread full of my favorite flavors.

Submitting toYeastspotting.

340 g  rye sourdough starter (150 g whole rye flour+190 g water+ 1 tablespoon mother starter)

688 g water

662 g whole wheat flour

300 g stone ground rye flour

Combine the ingredients and autolyse for 45 minutes. Then add:

20 g salt

116 g cashews.

Knead the dough and set aside for 1 hour.

Then add :

300 g fresh pears, diced combined with 

200 g spelt flour

and work them through the dough. Let ferment for 1 hour in room temperature. The refrigerate the dough *overnight. In the morning preheat your oven and shape the boule.

Bake :

for 20 minutes at 490 F 

for 20 minutes at 450 F

and for 20 minutes at 400 F.

* I decided to refrigerate the dough because I wanted to bake without a baking pan. The dough at room temperature was too wet and weak to shape a loaf. When cold it was easier to shape it. I always put my bread to the  previously steamed oven to achieve a  good oven spring  of my loaves.

How I stem my oven:

I tried many ways of producing heavy stem in my oven. But all of them was not safe. Spraying the water resulted with  two explosions of  the bulb. I have burnt my hands a few time pouring hot water into a pan inside the  preheated oven.

At the bottom of the oven I put the pan and pour 4 cups of tap water. Then I turn the oven on and let it heat to 500F. During the preheating the water slowly evaporates  and turns into  steam. Then I put a loaf into the oven and I let the stem work. I usually don't reduce the temperature of the oven for the first 20 minutes of baking . I believe it is a key factor to get good oven spring and a  beautifully shaped loaf.  

Black Swan Bread

To the mostly rye dough I have added  a lot of black ingredients and  named the loaf BLACK SWAN. I have asked my talented husband to draw a swan to stencil the bread.

Recipe:

300 g bubbling whole wheat sourdough
300g dark beer
300 g  rye flour, dark, stone ground
Let ferment for 3 hours.
Then add:
506 g water
100g whole buckwheat flour
2 tablespoons poppy seeds
2 tablespoons black caraway
2 tablespoons black sesame
2 tablespoons chia seeds
562 g stone ground rye flour
Mix the ingredients and set aside for 40 minutes. Then add:
180 g dried prunes
20.8 g  grey coarse salt
Let ferment for 3 hours. Preshape the loaf and set aside for 15 minutes. Shape the loaf and  put it into a proofing basket. Let proof for 6 hours at room temperature. Preheat your oven to 500F. Bake with steam for 15 minutes. Reduce the temperature to 470F and bake for 30 minutes.

Submitting toYeastspotting

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. 

Bread with cold rye soaker/ Kwiatek pszenno-zytni

The loaf goes  to yeastspotting at Wild Yeast Blog.

Starter:/Zaczyn:
1 teaspoon whole wheat sourdough/1 lyzeczka zakwasu pszennego
1 teaspoon  rye sourdough/1 lyzeczka zakwasu zytniego
150 g water/wody
100 g whole wheat flour/maki pszennej razowej
100 g dark rye flour/maki zytniej razowej
Let ferment for 12 hours./ Odstaw na 12 godzin.

Cold soaker:/Zimna namaczanka
562 g cold buttermilk/zimnej maslanki
500 g dark rye flour/maki zytniej razowej
Mix and put into refrigerator for 12 h./ Wymieszaj i wstaw do lodowki w szczelnym naczyniu.

Final dough:/Ciasto chlebowe:
all soaker/cala namaczanka
562 g whole wheat flour/maki pszennej razowej
300 g water, cold/woda z lodowki
Combine and set aside for 35 minutes./Wymieszaj, przykryj i odstaw na 35 minut.
Add all starter, mix and set aside for 35 minutes./Nastepnie dodaj zakwas, wymieszaj i odstaw na 35 minut.
Add 23 g salt and work it through the dough. Set aside for 30 minutes./Dodaj sol, zagniec ciasto i odstaw na 30 minut.
Knead twice every 30 minutes./ Zagniec jesze 2 razy w odstepach polgodzinnych.
 Let ferment for 4 hours. Then refrigerate for 3 hours. / Fermentuj w temperaturze pokojowej przez 4 godziny. Nastepnie wstaw do lodowki na 3 godziny.
Shape loaf and put it into proofing basket for 3 hours (including time for preheating the oven to 500F)./Uformuj bochenek, umiesc w koszyku i zostaw do wyrosniecia na 3 godziny. Czas ten uwzglednia okolo 30 minut na rozgrzanie piekarnika z kamieniem do 250 st. C.

Baking:/Pieczenie
for 15 minutes in 500F/15 min w 250 st. C
for 30 minutes in 450F/30 min w 230 st. C
for 10 minutes in 400F/10 min. w 200 st.C


 Ze wzgledu na dodatek maslanki dodaje do akcji mlecznej.

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.

Sourdough Bagels and Twists (100% whole grain)

These bagels look  more like obwarzanki from Poland but  they're much softer. I really like their taste. Twist with rye flour are little harder and didn`t want to swim during boiling. And the  Parmigiano-Reggiano topping was not a good idea. 

Soaker 1 for bagels
85 g whole wheat flour
142 g organic multigrain hot cereal (rye,barley,oats,wheat) 100% whole grain
5 g salt
160 g water

Soaker 2 for twists
113 g whole wheat flour
113 g dark rye flour
5 g salt
158 g water

Mix all of the soaker ingredients together, cover the bowl and leave at room temperature for 6 hours.

Final dough 1&2:
soaker 1 or 2
140 g sourdough
85 g whole wheat flour
Mix all of the ingredients, cover and leave at room temperature for 2 hours. Shape the bagles and twists. Leave them at room temperature for 60 minutes, then cover  put them in a refrigerator overnight.
Next day, place a large pot of water on to boil and add 2 teaspoons of baking soda. Boil bagels and twist for 1 minute each side. Then seed them or top with grated cheese.

Preheat the oven to 500 F. Bake 10 minutes in 450 F, flip the bagels over and bake for  another 10 minutes.

Recipe adapted from:
Petar  Reinhart`s -WHOLE GRAIN BREADS - ingredients
http://www.sourdoughhome.com/sourdoughbagels.html-process