Yogurt Rolls With Plum Preserve and Almonds

I'm little obsessed with plums this month. I had baked two breads with them (september-bread-with-plums,bread-with-italian-plumes) then I have made a small jar of plum preserve.
 This savory, wholegrain and sourdough  rolls taste great with ripe brie, blue or goat cheese.

Submitting toYeastspotting.

477 g whole wheat sourdough starter -100% hydration
477 g whole wheat flour
445 g plain Greek Style Yogurt- 2% fat
Knead the dough and let autolyse for 45 minutes.
347 whole wheat flour
103 g stone ground flour
255 g water
Knead the dough and autolyse for 45 minutes.

Then add:
23 g salt
and work it through the dough.  Set aside for 90 minutes.

In the meantime combine the filling ingredients  :

500 ml plum preserve ( recipe )
100 g almonds, coarsely chopped


Divide the dough into two pieces. Roll the each piece into a  rectangle, spread the filling.

Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into equal slices. Put slices in baking pans. Let proof for 3 hours at room temperature. Bake for 20-35 minutes (depending on the thickness of  the slices) at 450F.

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.

Sourdough English Muffins With Feta Cheese/ Angielskie Buleczki na Zakwasie z Feta

Soft and delicious.

Te buleczki upieklam w  Tlusty Czwartek.

Submitting toYeastspotting.

Sourdough Starter:/ Zaczyn
172 g whole wheat flour/maki pszennej razowej
212 g water/wody
122 g whole wheat bubbling sourdough/ zakwasu pszennego
Combine the ingredients in a large mixing, cover and let ferment for 10-12 hours./
Wymieszac skladniki i odstawic do fermentacji na 10-12 godzin.

Final dough:/Ciasto (na 15 buleczek):
all of the  sourdough starter/caly zaczyn
256g water/wody
505 g  whole wheat flour/maki pszennej razowej
Mix the ingredients and autolyse for 30-40 minutes. Then add 272 g crumbled feta cheese and work it through the dough.

Set aside for 40 minutes and knead the dough for 1 minute. Repeat the kneading after 40 minutes. Then let ferment for  4 hours.

Wymieszac skladniki i odstawic na 30-40 minut. Nastepnie dodac fete (272 g) i wgniesc ja w ciasto. Odstawic na 40 minut i krotko zagniesc. Powtorzyc zagniatanie po kolejnych 40 minutach. Zostawic na 4 godziny w kuchni.

Preheat your oven with a baking stone and a steam pan to 450F.Using a rolling pin roll the dough out to 11/4cm (1/2 inch) thickness. Cut the muffins out and place on the baker's peel  lined with parchment paper. Bake for 5-6 minutes each side.

I cut my muffins out with ring from 1/2 gallon jar.

 Rozgrzac piekarnik z kamieniem i szklanka wody w foremce do wytworzenia pary. Rozwalkowac ciasto na  grubosc 11/4 cm. Wycinac krazki. Piec buleczki po 5-6 minut z kazdej strony.


I was inspired by the recipe from the blog: Discovering Sourdough.

Wholewheat Sourdough Crescents with Buttermilk/Razowe Rogale na Zakwasie z Maślanką

For the second time I used the simple recipe. Crescents are delicious and naturally sweet./

Pyszne razowe rogaliki o słodkawym smaku.

Submitted to yeastspotting.

Mix the ingredients, knead the dough and let ferment(covered) for 16 hours./ Wymieszać i zagnieść ciasto z poniższych składników. Przykryć miskę, by ciasto nie wysychało i zostawić na 16 godzin.

70 g whole rye sourdough/zakwasu razowego zytniego

1000 g whole wheat flour/1 kg mąki pszennej razowej

20 g salt/soli

845 g buttermilk/maślanki

Remove the dough from the bowl and let relax for 15 minutes./ Wyjąć ciasto na blat obsypany mąką i zostawić na kwadrans.

Dough after 16 hours-soft and springy./Ciasto po 16 godzinach-miękkie i sprężyste.

Flatten the dough and cut it like a pizza pie./Rozpłaszczyć ciasto i podzielić jak pizzę.

Roll out every piece of dough and roll the crescents./ Rozwałkować lekko każdy kawałek i zawijać rogale.

Proof them covered for 60 minutes. Pre-heat the oven to 500F with a pan filled withe a cup of water to steam the oven. Bake the crescents for 15 minutes at 450 F and for 10 minutes at 400 F./Zostawić do wyrośnięcia na godzinę. Piekarnik rozgrzać do 250 stopni C wraz z foremką wypełnioną szklanką wody. Woda podczas nagrzewania naparuje piekarnik. Piec rogale w 230 st.C przez 15 minut i w 200 st. przez 10 minut.

Simple Wholemeal Sourdough Rolls/ Bułki na zakwasie bez wysiłku

Te bułki są rewelacyjne. Proste w wykonaniu-bo większość pracy wykonuje  zakwas. Są idealne w smaku: miękkie i delikatne. Ja zaczęlam je robić około 13 w niedzielę (zakwas odświeżyłam kilka godzin wcześniej), a 7.30 w poniedziałek miałam już ciepłe bułki na śniadanie. Pyszne! Przepis godny zapamiętania.

The rolls are perfect. Easy to make and delicious. You can start making the dough in the evening and enjoy fresh soft rolls next morning.

Wymieszać poniższe składniki ciasta i zostawić do fermentacji na 16-18 godzin.

Dough:/Ciasto:

70 g  rye sourdough starter/zaczynu zakwasowego z mąki żytniej razowej

682 g water/wody

1000 g whole wheat flour/mąki pszennej razowej (Melvit-polecam szczerze i bezinteresownie- za duże kawałki otrąb pszennych w mące)
Autolyse for 30 minutes and add 22 g salt. / Odstawić na 30 minut i dodać 22 g soli.

Mix the ingredients, cover the bowl and let ferment for 16-18 hours at room temperature./
Wymieszać poniższe składniki ciasta i zostawić do fermentacji na 16-18 godzin w kuchni pod przykryciem.

Shape 10 rolls. Proof for 45 min. Preheat the oven to 500F. Bake with steam at 485°F in  for 15 min./ Ukształtować 10 bułek. Rozgrzać piekarnik do 250 stopni C z blaszką wypełnioną szklanką wody do naparowania piekarnika. Piec kwadrans w 240 stopniach.

Submitted to yeastspotting.

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