Posted in Recipes

5 grain sourdough bread!

Yesterday, I made this glorious delicious 5 grain sourdough bread. It is a real beauty of 950 gr! Check it out:

MMMM!

And the inside too:

Yes, big holes!

Yeah! I was so happy because I used my older oat sourdough in here! It is nearly 1 year old! I just adapted another sourdough recipe from me & used 2 types of flour in here, organic white T 65 flour & organic 5 grain flour in here. I added another few ingredients & this bread was the top result! 😉 Ha!

Recipe: For 1 round bread of 950 gr!

Ingredients

Day 1: Re-activate your sleeping oat sourdough from the fridge.

Take pot with fitted lid of oat sourdough out of your fridge & feed it with 10 gr oat flour & 10 gr warm water. Mix with a small whisk together. Close fitted lid & place outside the fridge on your kitchen counter for 1 night. Leave to stand on a thicker kitchen towel.

Day 2, early in the morning, after at least 8-10 hours: Make your sourdough starter in a separate big bowl.

Open the lid of your oat sourdough pot. Spoon through the sourdough, you will see lots of small bubbles & that is what you want. This means that your oat sourdough is active! This is a stiffer sourdough. You don’t see bubbles on the outer surface, it is all inside where the magic happens!! Now, we are going to make a starter. This means we are going to take a bit of the oat sourdough out of the mother pot & we are going to feed it well with the quantities that we want to achieve. The rest, we will leave into the pot, screw the lid back on & place back into the fridge for later use. I take 20 gr out & feed it with 100 gr freshly ground oat flour + 100 gr lukewarm water. Whisk well with a whisk. Place a plastic bag over the bowl & close it. I also just boiled some water & poured this into a mug. I also put it into the plastic bag besides the bowl to create some moisture so that the sourdough will develop nicely & more quickly too. Leave to stand for 1 night on a double kitchen towel or for at least 8 hours, the more the better. 🙂

I always feed my starter with a bit more flour & water because I need to have 100 gr oat sourdough for my bread recipe & I always like to create another oat sourdough recipe with the leftovers. This time I want to create a sourdough pancake recipe but you can omit this if you want. I made different recipes with leftover sourdough, like sourdough pizzas sourdough pancakes,  sourdough cake.

Day 3, early in the morning, make the final dough!

Remove plastic bag & check out your active stiffer oat sourdough starter. Your starter will be full of tiny bubbles on the inside of the starter. On the outside you will not see anything. It will look something like this:

very active stiff oat sourdough!

Gather your final ingredients to make your bread!

Now, take 100 gr out (weigh it) of your active oat sourdough starter

200 gr organic white wheat flour (T 65)

300 gr organic 5-grain flour + 75 gr flour more depending if you need it. /I needed it = so total: 575 gr! (My mix was Markal organic 5 grains + 3 flakes: white flour T 65, oat flour, rye flour, rice flour, wholemeal spelt flour, barley flakes, millet flakes, sesame & wheat gluten)

6 gr salt per bread

10 gr honey (I used sunflower honey)

300 ml warm water

Method:

Take Kenwood Major & place dough hook in. In fitted bowl, add all ingredients.

Begin to mix it all in on low-speed aka number 2-3 for 4 minutes. Stop machine from time to time to scrape down the sides & turn machine on again. My dough didn’t came together because it was too wet so I added 25 gr 5 grain flour extra & turned the machine on again. It was still too wet to form a cohesive dough so I added 50 gr 5-grain flour extra & then, my dough formed a cohesive dough bread ball & that is what we want, right? Then, turn speed up to number 5 & knead dough for another 5 minutes. It will be sticky a bit but that is normal! It will look something like this:

Take dough out of the bowl with help of a dough scraper. The dough will stick a bit but that is normal. I don’t flour my counter just my hands & dough scraper! Knead the dough by hand for another 2 minutes. I did the stretch & fold method a few times to strengthen the gluten within!

Flour a chosen banetton, I chose a big round one, excessively with rice flour. Place your bread with the seam upwards into your banetton.

Place closed plastic bag over it & leave at room temperature to prove for 1 time, for at least 4 + 1/2 hours, preferably as long as possible, up to 6 hours. I only had time for 4 + 1/2 hours. After this time, your dough has risen for at least 1/2 but not too much because of the oat sourdough. Preheat your oven to 200°C (392 F) for 10 minutes. I always use a fan oven.

Place a Bread Silpat onto an oven rack. Remove plastic bag. Place banetton upside down & carefully in one quick movement, flip your dough out of the basket onto the Bread Silpat. You now see circles of the banetton onto your dough. Slash it or score it just like you want & smear your bread top & sides in with water. I use a silicon pastry brush here. Lower your heat to 180°C (356 F) & bake your bread for 45 minutes or until browned & baked through! I inserted a thermometer & it stated 96°C (205 F) so it is baked through! When your bread has been fully baked, your house will smell amazing!

Carefully remove from the hot oven & place onto a wire rack to cool down completely! You will end up with a delicious tasteful sourdough bread that needs lots of butter on it! This breads tastes a bit sweet because of the honey in here. It is perfect with butter & some good cheese or ham too! 😉 Store in a bread tin, or bread bag or a cotton bread bag! Perfect with lots of holes! 🙂

Like what you see? Do you enjoy my posts? Join 2,000 Subscribers now & receive my cool newsletters aka posts now + Get my free E-Book: Healthy Vegan Christmas now! Just click onto the photo below to get it!

11 new unpublished healthy vegan recipes & 8/10 are also gluten-free! Join me!

You might like:

Semolina sourdough breads, 1st recipe

Semolina sourdough breads, another recipe

5 grain sourdough bread stuffed with almond & cranberries

Oat sourdough breads & making an oat sourdough from scratch

Rye sourdough bread!

olive sourdough breads

Hazelnut buckwheat sourdough bread

Semi-wholegrain sunflower seed bread

Wholewheat spelt rye sourdough bread

Posted in Recipes

Easy Curried vegetable soup!

This midday, I wanted some home-made soup for lunch. So, I made this easy curried vegetable soup. Perfect to enjoy with some good slices of such as this one: home-made sourdough bread!

Delicious combo!

I mixed my soup not totally but just for 3/4 with bits floating around in the soup! That is what I wanted to create! 🙂 This is a lovely, soothing & nourishing soup for you! 😉 Enjoy!

Recipe: For a whole lot of soup

Ingredients:

1 courgette, sliced & each slice cut up into 4

1/4 white cabbage, outer leaves removed, cut up into thicker strips

1/2 leek, white & green parts, well washed, cleaned & finely cut up

madras curry powder: 1 heaped tablespoon

some black pepper

a good vegan gluten-free stock in powder form: 1 tablespoon

1200 ml just boiled water

1/2 potato, peeled & cut up into chunks

1 tablespoon of extra virgin olive oil

Method:

Take a bigger pot & add that olive oil. Heat up. Now, add chopped veggies & fry for about 5 minutes. Now, add stock powder & madras curry too. Pour boiling water all over the veggies & stir everything round into the pot. Boil until veggies are cooked through. This was after 10 minutes. Check seasoning. I added 10 turns of black pepper to the soup. Mix soup but only for 3/4, you still want veggies floating in your soup!

Serve at once with 2 slices of your favourite home-made sourdough bread! 😉 MMM! Store in a soup pot in the fridge! 🙂

SUBSCRIBE BY EMAIL TO MY BLOG SOPHIE’S FOODIE FILES!

It is free! Join 2,000 email subscribers! You also get my Free E-Book to download called Healthy Vegan Christmas! 11 new unpublished healthy vegan recipes & 8/10 are also gluten-free! Join me!

I have 2 versions of my E-Book: one for IMac, IPad, Iphone & 1 in PDF!
                                                       

Posted in Recipes

Simple tofu scramble!

The last few days, I have made a lot of tofu scrambles! Why? They are very easy to make, you can add whatever you want & you can eat this lovely delicious breakfast any time of day!

Check it out:

Colour in your morning plate! That is what I want! 🙂 And because it is very delicious too! 😉

Recipe: For 1 person

Ingredients:

100 gr firm tofu, drained, pad dry on double kitchen paper & pressed for 10 minutes, crumbled with your hands

6 chestnut mushrooms, cleaned & each cut up into 2 or 4

1 big spring onion, cleaned, cut up into rings

a big handful fresh lamb’s lettuce, cleaned

1/2 red bell pepper, cleaned, white bits & seeds removed, cut up into smaller strips

6 cherry tomatoes, halved

black pepper

Herbamare salt

Curcuma (turmeric)

1 tablespoon of a peppery extra virgin  olive oil

Method:

Heat non-stick pan on high heat. Add 1 tablespoon of oil. Swirl around the pan. Add chopped mushrooms, spring onion, red strips & crumbled tofu. Add 1/4 teaspoon of ground Curcuma, some Herbamare salt & some grins of black pepper. Stir fry for about 5 minutes or until cooked through. Now, add your chopped cherry tomatoes. Fry for another 3 minutes or so.

Plate up. Place your lamb’s lettuce on one half side of your plate. Place your scrambled tofu veggie mix onto it & serve at once with 3 gluten-free chestnut crackers! You don’t need any margarine on your crackers at all! MMM! 🙂

Posted in Recipes

Vegetarian Mandarin Salad with mandarin dressing!!!

Hello my friends,

I had a few fresh veggies & fruits in my fridge that I needed to use up. I had to create a delicious one, didn’t I? I used fresh mandarin in the salad as well into the lovely dressing, all home-made, of course! 😉 Can you guess the ingredients?

Did you guess correctly? Let’s see!

Recipe: For 2 big salads!

Ingredients for the salad:

60 gr cleaned, washed, spun dry spinach leaves, 30 gr per plate

2 heads of Belgian endive (chicory), cleaned, hard core removed, cut up to your liking, 1 head per plate

20 gr chopped roasted hazelnuts, 10 gr per person

2 peeled fresh mandarins, into segments, 1 mandarin per plate

120 gr fresh sheep’s cheese, 60 gr per plate, cut up into cubes

Ingredients for the dressing:

2 peeled mandarins, pulled into segments

1 small tablespoon white wine vinegar

some grins of black pepper

a pinch or 3 of sea salt

3 tablespoons of  a peppery extra virgin olive oil

Method:

Arrange 30 gr of fresh spinach leaves onto the base of each plate, all evenly spread out onto each plate. In the middle of each plate, top with one chopped chicory. Arrange your sheep’s cheese cubes on the outside of each plate. Scatter your roasted chopped hazelnuts, 10 gr, all over your 2 plates. Arrange your mandarin segments, on the outskirts of each plate, 1 mandarin per plate, see photo above.

Finally, make your dressing. Take a medium bowl & add all ingredients for the dressing. Mix with a mixer until it is all emulsified. Mix well with a spoon & taste. Your dressing has to taste a bit sweet because of the fresh mandarins & a bit tangy because of the white wine vinegar & a bit peppery too! It will look something like this:

5 minutes before serving, drizzle some of your tasty dressing all over each plate, also over the cheese. Let it sit for 5 minutes to let the flavours mingle. Enjoy with a loved one! This is so delicious & filling too! Perfect!

SUBSCRIBE BY EMAIL TO MY BLOG SOPHIE’S FOODIE FILES!

It is free! Join 2,000 email subscribers! You also get my Free E-Book to download called Healthy Vegan Christmas! 11 new unpublished healthy vegan recipes & 8/10 are also gluten-free! Join me!

I have 2 versions of my E-Book: one for IMac, IPad, Iphone & 1 in PDF! Just click onto the photo below & subscribe now! 🙂

Posted in Recipes

Home-made red pesto pasta dinner!

Yesterday, I invented this lovely pasta dinner! I created a lovely special home-made red pesto that was a bit thicker then the normal one’s & made this lovely delicious dinner out of it. I ate it without the smoked bacon! 😉

Lovely tasty food!

Recipe: For 6-8 portions

Ingredients

For the red pesto:

1 pot of semi-dried tomatoes in its oil, oil rained but kept (135 gr)

1 big handful of fresh basil leaves & stems, cleaned, chopped

1/2 block of Parmesan cheese (I will use 40 gr grated!)

1 + 1/2 tablespoon dark aged balsamic vinegar

2 tablespoons of that drained tomato oil

a peppery extra virgin olive oil, to taste, about 2 tablespoons

black pepper

sea salt

3 tablespoons of raw (roasted in a dry pan) cashews

For the rest of the dinner:

200 gr smoked bacon pieces (I used Herta)

2 small white onions from the garden, peeled & finely chopped

big chestnut mushrooms, about 500-600 gr, cleaned, sliced thinly & then each one into 2

lactose-free butter

the same peppered extra virgin olive oil as used above!

a bunch of fresh rocket leaves, chopped

500 gr whole grain spelt penne

Method:

  1. First, make your red pesto. Take a food processor & add all ingredients in it. This is the semi-dried red tomatoes, the chopped basil, the Parmesan cheese, the roasted cashews, balsamic vinegar & 2 tablespoons of a peppery extra virgin olive oil & some sea salt, but not too much because the Parmesan cheese is already salty! Now, pulse & chop until it is the consistency of a red pesto, with bits & chunks in it. Put into a bowl & set aside.
  2. Now, cook your pasta like on your packet instructions. Drain well & keep warm.
  3. Fry onions, mushrooms & smoked bacon. Take a big pan & heat up on high. Pour some of that same peppery extra virgin olive oil in it. Add chopped onions & fry for a few minutes, stirring often. Add some butter, some more oil & sliced mushrooms, some pepper & some salt. Fry until golden & cooked through on all sides. Remove from the pan & keep warm. In the same pan, fry your smoked bacon until browned & cooked through. This will only take a few minutes. Take a few tablespoons or all of your red pesto through the hot pasta. Mix well. Add fried bacon & mushrooms-onion mix. Add a bunch of fresh rocket leaves to the hot pasta mix. Check seasoning, one last time. I added 10 grins of freshly milled black pepper & some sea salt. Mix it well. Serve at once! Enjoy, with loved one’s! 🙂 MMM! The perfect pasta com! Yes!

If you loved reading this post & would like to receive cool email posts from me, just SUBSCRIBE to my lovely blog HERE!!

MMMM!
Posted in Gardening, Recipes

Vegan Fig Pear Cakes!

Yesterday, I invented this lovely recipe, adapted it from this recipe of mine!

I had an abundance of fresh figs from our own tree at the moment & I needed to use them up.

Delicious!

Recipe: For 10 flower-shaped cakes

Ingredients:

dry ingredients:

1 cup organic white spelt flour

1 cup organic whole wheat spelt flour

1/3 cup coconut sugar

2 teaspoons of baking powder

3 pinches of sea salt

1/2 teaspoon of ground cinnamon

1/2 teaspoon of ground garam masala

1/2 teaspoon of ground green cardamom

Fold in after:

1/3 cup roasted skinned hazelnuts

1 cup cleaned & quarter fresh figs

1 cup peeled, cored, fresh ripe pear chunks

wet ingredients:

2 flax eggs

30 ml organic sunflower oil

1/2 cup unsweetened soy milk

Method:

  1. Chop your roasted hazelnuts into smaller chunks. Set aside. Take a bowl & ad all dry ingredients in this order in it. Mix with a spoon. Finally, fold in: quartered figs, pear chunks & hazelnuts. Mix in.
  2. Take another smaller bowl & add flax eggs. Mix well & wait for 10 minutes until more gel like. Add other wet ingredients. Mix well. Now, pour wet ingredients to the bowl with dry ingredients & fold everything just through. Preheat your oven to 200°C. (392 F)
  3. Place chosen silicon baking mats, I chose flower shaped one’s & fill them with 3/4 of the batter. See that in everyone, you have figs, pear chunks & hazelnuts. When filled up, shake your mat up & down a bit to remove any air holes in the dough. Place silicon mats on a Silpat for stability on an oven rack & bake into the hot oven for 25 minutes but lower your oven to 180°C.(356 F). Test with a small pin to see if the cakes are fully baked. Take out of oven & leave cakes in their mats for about 15 minutes. Then, carefully flip them over & take them out! See that they come out in 1 piece & place them all on a wire rack to cool down completely! They are nice on their own & you can taste the fig, hazelnut & pear. Now & then, you can taste the green cardamom & the garam masala! Perfect with a good cup of spiced green tea! MMM! A look at the goewie inside:
Yummy!

You might like:

Vegan Spelt buttermilk fig cake!

Vegan spelt cashew nut pulp muffins!

If you loved reading this post & would like to receive cool email posts from me, just SUBSCRIBE to my lovely blog HERE!

Posted in Recipes

Vegan Cinnamon Nut Rolls!

It has been a while ago that I created something delicious made with fresh yeast. It was time to change that. A few years ago, I created Vegan spelt cinnamon rolls with a cashew frosting! And another tasty one, was this one: Vegan spelt rolls filled with a fresh home-made fig vanilla jam topped with cashew chocolate frosting, I created them both with dry yeast.

Lovely sticky!

I created this stunning recipe. The end result were these lovely delicious vegan cinnamon hazelnut rolls aka buns! They were really fun to make! And look at the yummy inside: spirals:

Recipe: For 22 rolls

Ingredients:

For the rolls:

370 gr organic white flour (T 65)

130 gr organic 5 grain flour (My mix was Markal organic 5 grains + 3 flakes: white flour T 65, oat flour, rye flour, rice flour, wholemeal spelt flour, barley flakes, millet flakes, sesame & wheat gluten)

250 ml a bit warmed unsweetened soy milk

40 gr cane sugar

15 gr fresh yeast, crumbled

3.5 gr salt

15 gr apple juice sweetened dried cranberries

50 gr melted vegan butter

1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons of water)

+ 2 tablespoons of T 65 flour extra!

For the filling:

60 gr softened vegan butter

2 teaspoons ground cinnamon

55 gr cane sugar

80 gr roasted hazelnuts, chopped

For the sticky topping:

100 gr cane sugar

3 tablespoons unsweetened soy milk

Method:

  1. Make the rolls! Take Kenwood major & place dough hook in. In fitted bowl, add 2 flours, salt, cranberries & cane sugar. Mix with a spoon. In another bowl, add crumbled fresh yeast & warm soy milk. Whisk together until yeast is mixed in. The yeast milk is now very bubbly. Pour this mix into the flour mix. Turn machine on speed number 2 & mix together for about 4 minutes. Place in your bowl & put closed plastic bag over it. Leave to rest for 15 minutes.
  2. Now, add melted butter & flax egg. Start mixing on medium-speed for about 2 minutes. My dough was too wet, so I added 1 tablespoon of flour extra & mixed it in. I added another 1 tablespoon of flour & mixed it in. My dough was good & formed a coherent dough. The machine kneaded it for another 5 minutes more on speed aka 4. Take out of bowl & placed it into another oiled bowl. Place plastic bag over it & I also place a cup of just boiled water beside my bowl into the plastic bag. Leave to proof for the 1st time until doubled in size. It took my dough nearly 1 hour.
  3. Flatten & shape dough! Flour your kitchen counter with some flour to prevent sticking! Place risen dough onto it. Roll & shape your dough to the format of about 44 cm long & 25 cm wide.
  4. Now, combine your filling & divide. Roll rolls up & cut! Take Kenwood major & place K-hook in. In fitted bowl, add softened butter. Mix on low-speed to soften it more. Now, add cane sugar & cinnamon. Mix it all in on low-speed aka 1-2. Spread this mix & divide it equally over the surface of your dough, leaving 1 cm free in the border! I spread it with my clean fingers, it is most easy this way! Now, scatter your chopped roasted hazelnuts all over the dough. Push them a bit into the dough! Now, carefully roll your dough up. Tuck the sides in. Place onto a chopping board & cut them as thick or as thin as you like. I ended up with 22 rolls! I chose 2 oven dishes & smeared them all in, also the sides with sunflower oil  to prevent sticking! It is better to choose an oven dish that is more square & that the rolls touch each other so they rise up instead go wide! Place your rolls up, loosely against each other with the cut side up so that you can see layered rolls & stuffing! Place into watered plastic bag for the last proof. This took my rolls about 45 minutes. Preheat your oven to 180°C. (350 F)
  5. Finally, make the topping. Place cane sugar into a cooking pot & add soy milk. Bring to the boil stirring. Boil for 1 minute & turn fire off. Brush this onto the tops & sides of each cinnamon nut roll! Place each dish into the hot oven & bake for about 25 minutes on 180°C (350 F). Test to see if they are all the way cooked through by inserting a thermometer inside the buns. If they are 95°C (203 F) they are perfectly baked! Leave them to rest into their baking dishes for about 10 minutes. Carefully, remove them from the hot pans with a spatula. Place onto a wire rack to rest a bit or to cool down completely! They look super huge, delicious & your house will smell amazing! We like them fresh from the oven while they are still a bit gooeewiieee! They need a bit of vegan butter! The inside is just right with the cinnamon & roasted hazelnuts! Perfection! My hubby Peter gave it a 10/10 & so did I! Enjoy just like that or with some vegan butter on the side & a cup of vegan café latte, of course! 😉 MMM! They keep for 3 days well into a cookie box. Here is a step-by-step guide!

    Fully baked, part 1!!

If you loved reading this post & would like to receive cool email posts from me, just SUBSCRIBE to my lovely blog HERE!