Posted in Recipes

Semolina Sourdough Breads! Another recipe!

A few days ago, I made these glorious delicious semolina sourdough breads!

This breads or these breads are a bit more sour & that is what I wanted & I think this is because my white spelt sourdough is more matured now & is 5 months old! Yes! 😉

This is my 2nd recipe that is called semolina sourdough breads. You can find my 1st recipe, made with oat sourdough here!

Lovely Crumb!

Recipe: For 2 breads, each 520 gr!!

Ingredients:

100 gr organic white spelt flour

204 gr organic T 65 white flour

304 gr organic semolina flour

310 gr warm water

7 gr salt

155 gr active bubbly white spelt sourdough (mine was 5 months old!)

60 gr extra virgin olive oil (ooh yes, that much!)

Method:

  1. Take Kenwood major & place dough hook in. In fitted bowl, add all ingredients except the olive oil & 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. Then, pour in your olive oil gradually while the machine is turning! Turn speed gradually up to number 5 & knead dough for another 5 minutes.
  2. 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! Oil a big bowl & put dough in it. I place a closed plastic bag over it & let it sit to double in size. My room temperature was 21°C. This took my dough 4-5 hours. Stretch & fold your dough in all directions, after 1 hour & after 2 hours.
  3. Divide your dough into 2 equal parts & put them into well rice floured banettons of your liking! I chose an oval & a round one. Place the seam upwards into your banetton. Flour a bit of flour ob-ver the top to prevent sticking to the plastic bag! Place closed plastic bag over them & let them proof for about 3 hours. Preheat your oven to 225°C.(437 F)Take bread Silpat & place onto an unheated oven rack. Carefully, turn bread out of banetton onto a bread Silpat that is placed onto a cold oven rack. Finally, score your bread, the way you like it & smear top & sides of your bread with water. Bake your breads for about 30-35 minutes. Take bread out of the oven & tap the bottom. If it sounds hollow, it is fully baked. I always insert a kitchen thermometer into the centre of my bread. When it is 95°C (203 F) then it is fully baked, if not return for 10 minutes more into the oven! Let it cool down completely on a wire rack ! Enjoy with some vegan butter or with a good slice of cheese or ham! Store in an organic bread bag!
MMMMM!

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Posted in Recipes

5 grain cranberry almond sourdough bread!

Today, I invented this lovely 5 grain sourdough bread stuffed with sweetened cranberries & chopped almonds! Photo taken just after it has been fully baked:

A wonderful bread!

It is a simple easy recipe! This bread tastes heavenly! It is not so sweet just the sweetened cranberries & now & then a hint of almonds! It is firmer sourdough, just the way, I like it! 🙂 Ha!

Delicious!

For 1 bread

Ingredients:

500 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)

200 gr organic T 65 flour

150 gr active bubbly sourdough ( I used white spelt sourdough)

6 gr salt

10 gr vegan butter

50 gr vegan cane sugar sweetened dried cranberries

40 gr chopped almonds with skin

320 ml warm water

Method:

  1. 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. Then, turn speed up to number 5 & knead dough for another 5 minutes.
  2. 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! Oil a big bowl & put dough in it. I place a closed plastic bag over it & let it sit in a warm place to double in size. This took my dough 4 hours.
  3. Take dough out of the bowl & knead it for 1 minute. Flour a chosen banetton excessively with rice flour. Place your bread with the seam upwards into your banetton. Leave to proof for the last time, for about 2 hours. Preheat your oven to 220°C (430 F) for 10 minutes. Turn bread out of banetton onto a bread silpat that is placed onto a cold oven rack. Finally, score your bread, the way you like it & smear top & sides of your bread with water. Lower your oven to 200°C (392 F) Bake for about 40 minutes on 200°C ( 392 F). Take bread out of the oven & tap the bottom. If it sounds hollow, it is fully baked. I always insert a kitchen thermometer into the centre of my bread. When it is 95°C then it is fully baked, if not return for 10 minutes more into the oven! let it cool down completely on a wire rack ! Enjoy with some vegan butter or with a good slice of cheese or ham! Store in an organic bread bag! Excellent to enjoy with some good tea! 😉

Posted in Recipes

Sourdough Bread Rolls!

Yesterday, I made these stunning delicious sourdough bread rolls! I had 3 types of flours lying around that I needed to use up. It is an adapted recipe from myself.

I came up with these tasty bread rolls:

Recipe: For 10 sourdough bread rolls

Ingredients:

190 gr active bubbly sourdough (I used an oat sourdough: This is a stiffer sourdough)

260 gr organic white flour (T 65)

100 gr organic kamut flour

150 gr organic 5 grain flour+ 3 flakes (Mine had wholemeal flours & white wheat flours in it.) 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

300 ml warm water

Method:

  1. Take Kenwood major & place dough hook in. In the fitted bowl, add all ingredients & begin to mix it all in on low-speed aka number 2 for 3 minutes. Then, turn speed up to number 4 & knead dough for another 5 minutes.
  2. Take dough out of the bowl with help of a dough scraper. The dough will stick a bit but that is normal. Knead the dough by hand for another 2 minutes. I did the stretch & fold method a few times to strengthen the gluten within! I place a bread Silpat onto an oven rack. Weigh the dough. Mine was 1008 gr. I wanted to make 10 bread rolls so each roll weighted about 100 gr. Make them not too big because they will rise for about 6 hours & will get bigger! This is how I formed them.
  • With dough scraper, divide the dough into 10 pieces, each weighing about 100 gr. Weigh them & form a round ball.
  • Flatten each piece with your hand palm.
  • Now, pull top side up & then fold it back into the middle of the dough piece.
  • Then, pull the left side out & pull it back into the middle of the dough.
  • Now, the bottom side, pull it & fold it back into the middle of the dough piece.
  • Finally, pull the right side up & fold it back into the middle of the dough piece. This is all to stretchen the gluten within! Now, roll your bread roll into a round ball shape & with help of your fingers & hand, shape it all round, also on the base!
  • Place each bread ball, spaced apart onto the bread Silpat. Scatter some of that 5 grain flour on top of each bread ball & place into a closed plastic bag in a warm place (like 21-22°C) to rise for 6 hours! They all will slowly rise!

When ready to bake, preheat oven to 220°C (428 F) for 10 minutes. After that, score your bread top, like the pattern you want. Smear the top & sides of each bread roll in with water. Lower the heat of the oven to 180°C (356 F) & bake for about 30-35 minutes. When ready, bread rolls are browned & risen. Tap on the bottom to see if they are baked through. If they sounds hollow, they are fully baked! Insert a thermometer & if the inside is 95°C & more, it is fully baked! Place onto a wire rack, to cool down completely. When ready, eat with a big smile on your face! 🙂 Yummy Yum! They won’t last for 2 days!

Delicious with butter & cheese with mustard seeds!

See these explaining photos:

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You might like other sourdough bread rolls:

  1. Sourdough kamut bread rolls!
  2. Vegan Sourdough Chocolate Chip Almond Buns!
Posted in Recipes

Making Oat Sourdough & a recipe using it: Oat sourdough Bread!

A thing of beauty!

I wanted to make a new type of sourdough so I made an oat sourdough!!! I used steel cut oats that I ground in my dry container of my Vitamix! Easy! I found an old recipe for the starter & it included peeled, cored apples that you grate. This way, the oat sourdough will be fruity in flavour without tasting of the apples! I was intrigued & wanted to try this out! So, I did! I made it in 6 days. My oat sourdough has now matured to being 9 months old, this day! It starts with using 3 ingredients:

Recipe: Making an Oat Sourdough

Ingredients:

90 gr organic whole oat flakes or steel cut oats

2 apples, peeled, cored & grated

50 ml warm water

Method:

Day 1: In the morning: Make the oat sourdough.

Put oats into dry Vitamix container & place fitted lid on. Blend until it resembles flour. This only takes 10 seconds. Take a medium see through bowl with fitted lid & add oatmeal, grated apples & pour 50 ml warm water in here. With a spoon, mix well. So, your oat sourdough base is ready. Place onto a big cloth. In the evening, mix it trough with a spoon during 30 seconds, to stir air into the mix. Eveytime, close the lid.

Day 2: in the morning: the dough is more sticky, more fragrant & has risen too. Smell of apples!

Mix the sourdough dough well through with a spoon. Close the lid again.

Day 2: in the evening: mix it all through with a spoon.

Day 3: It smells like fresh yoghurt & apples!

It is getting thicker!

Day 4: It smells really fresh & like yoghurt, no apple smell anymore!

Day 5: In the morning, I fed my sourdough with 100 gr oat flour & 100 gr warm water, mixed well with a spoon. In the evening, I did the same again, feeding with 100 gr oat flour & 100 gr warm water, mixed well with a spoon!

 

Day 6: Your oat sourdough is ready & smells fresh & has a lot of wholes. This is a more stiffer sourdough!

Recipe: For 1 oat sourdough bread weighing: 830 gr!

Your ingredients:

500 gr organic white wheat flour (T 65)

100 gr active oat sourdough

6 gr salt per bread

15 gr honey (I used sunflower honey)

300 ml warm water

Method:

  1. Take Kenwood major & add all ingredients in this order into the fitted bowl. Place dough hook in. Start by mixing on low-speed, aka number 2 for 3 minutes. Now, turn speed up to number 4 & knead the dough for another 5 minutes. Stop machine from time to time to scrape the sides. Knead again.
  2. With help of a dough scraper, scrape your dough out of the bowl & onto your kitchen counter. With your hands, knead dough for a few minutes. I do the stretch & fold method for a few minutes. Flour a fitted banetton rich with rice flour. Place your dough into it. Place closed plastic bag over it & leave to rise for 6 hours in a warm place. After this time, your dough has risen a bit, but not too much because of the oat sourdough.
  3. Preheat your oven to 200 °C (392 F) for 10 minutes. I always use a fan oven.
  4. Place a Silpat onto an oven rack. Place your banetton upside down & carefully flip your dough out of the basket onto the 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! If you tap on the bottom of your bread & it sounds hollow, it is fully baked. 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.

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Posted in Recipes

Sourdough Rye Bread! A thing of beauty!

Yesterday, I made this delicious rye sourdough bread! A thing of beauty! I also used my own rye sourdough. My bread came fresh out of the oven & it weighted 919 gr! Ooh yes! My rye sourdough bread was a bit more tangy, that typical sourdough flavour! I think it is because my rye sourdough has aged well. With my first 10 sourdough breads, the tangy flavour wasn’t really there but now, when every sourdough is maturing well, it becomes more sour & that is the way, my hubby Peter & I like it! 🙂 The rye flavour gives it more depth & flavour too! Perfect with butter & cheese, I say or with a slice of good smoked Spanish ham!

Check out my beauty:

Waw!

It is a very straightforward & easy recipe. You just have to active your rye sourdough the day before & feed it. The next day, you just have to mix the ingredients in your Kenwood with dough hook. Mix for 7 minutes or so & then, knead it for 2 minutes more by hand & let it rise 2 times. Then, bake it with steam & ready! Recently, I discovered that for the 2nd rise, I floured my banetton with wholemeal rice flour & that it works a charm! I read that normal rice flour also works but I have never tried that, also I don’t have that in the house & never use it. 😉

A lovely crumb!

Now, let’s make this recipe!

Recipe: For 1 large bread of 919 gr!

Ingredients:

150 gr of very active bubbly rye sourdough

250 gr organic white flour (T 65)

250 gr organic rye flour (T 130)

330 ml warm water

7 gr salt

Method:

  1. Take Kenwood machine & place dough hook in. Add all ingredients in this order into your fitted bowl & turn power on & knead the mix onto low-speed. I put it onto number 2 for 7 minutes. Stop machine from time to time to scrape the sides. Then, with dough scraper, scrape dough out of the bowl & flour your kitchen counter a bit with T 65 flour & your hands too, to prevent sticking! Knead the dough with a few stretch & folds to strengthen the gluten within! The dough is very wet!!! Oil a big bowl & put dough in it. I place a closed plastic bag over it & let it sit in a warm place to double in size. This took my dough 4 hours. The dough is still wet! Use dough scraper to help you! Scatter your chosen banetton with wholemeal rice flour, all over & on all sides & also onto the bottom to prevent sticking from the dough later & also to form the lovely lines on the top & sides of your bread!!!  Form the dough into the shape of your banetton to fit it. Place the seam upside in your banetton. Place it again it a closed plastic bag in a warm place & let it double in size. This took my last rise 3 hours.
  2. Preheat your oven to 225°C (437 F) for 10 minutes. I also poured boiled water in a oven proof pot to create steam in your oven. Open plastic bag & place a bread silpat on your oven rack. Carefully turn your bread upside down out of your banetton in one quick movement. Now, your bread dough is lovely patterned on top & on the sides. Make slashed into the top of the dough, just like you want! 🙂 Place into the hot oven & bake for 35-40 minutes until browned on all sides & cooked though. Check oven often to prevent burning. Lower your oven temperature if you need to.
  3. When your bread is ready, risen & golden, your house will smell absolutely amazing! My dough was 919 gr! Put onto a wire rack to, cool down completely! Slice & munch! Store in an organic bread bag!

You might like these other sourdough breads!

  1. Semolina Sourdough Breads!
  2. Olive Sourdough Breads!
  3. Hazelnut Buckwheat Sourdough Bread!
  4. Semi-Wholegrain Sunflower Bread!
  5. Wholewheat-Spelt-Rye Sourdough Bread!
Posted in Recipes

Vegan Chocolate Chip Almond Sourdough Buns!

Today, I invented & made these glorious delicious chocolate chip almond sourdough buns! yes, that sounds so delicious & yummy right?

Well, they are! Just look at them:

Just coming from the oven!

Recipe: For 11 buns

Ingredients:

For the buns:

100 gr active oat sourdough (This is a more stiffer sourdough)

450 gr organic 5-grain & 3 flake flour (Mine had wholemeal flours & white flours in it.) 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)

60 gr unsweetened soy milk

200 gr warm water

7 gr raw cane sugar

40 gr vegan milk chocolate chips

20 gr soft vegan butter

20 gr white almond flakes

6 gr salt

Just before baking, to brush tops of the buns with:

melted vegan butter

Just brushed with melted vegan butter & slashed!

Method:

Day 1:

  1. In the evening, make your bread mix. Take Kenwood machine & place dough hook in. In fitted bowl ad first 6 ingredients. This is the sourdough, 5-grain flour, soy milk, warm water, cane sugar, vegan milk chocolate chips & almond flakes. If you have a stronger aged oat sourdough, it is possible that you need to add more warm water, bit by bit,…otherwise you don’t end up with a nice sourdough, the inside will be too dry then! Start mixing on low-speed, aka number 2 for 2 minutes. Then leave the dough to rest for 20 minutes. The flour is allowed to absorb the moisture = autolyse. Now, ad last 2 ingredients. This is the margarine & the salt. Start mixing again on medium-speed, aka number 3 for 5 minutes. Then, turn up to 5 & mix for 5 minutes more.
  2. Take dough out of the bowl & place onto kitchen top. You don’t need no flour here! With your hands, knead for another 3 minutes, to stretchen the gluten inside! That is what we want. I do the stretch & fold principle. Then, turn the dough again! This during 15-20 minutes. Your dough has to be smooth! Shape a boule shape. Oil a big bowl & place dough in it. Place closed plastic bag over it. Leave on the kitchen counter, sitting on a big towel, to rest for 1 night.

Day 2:

  1. In the morning, after 8-12 hours of rising, remove plastic bag. Your dough has doubled or tripled in size! Place dough onto kitchen counter & weigh the dough. Mine was 850 gr. Divide with dough scraper into 11 equal sized & weighted portions. 850 gr divided by 11 = 77 gr each! It is easy this way. Roll each dough piece into a round ball, space them well apart onto a silicon baking sheet onto an oven rack. Take 2 oven racks to form 11 bread buns. Now, dust some 5 grain flour over the top surface of each bun to prevent sticking to the plastic bag that you are going to put over them to rise until doubled in size. This took my buns about 2-3 hours. Preheat your oven to 200 °C ( 392 F) for about 10 minutes. Melt some vegan butter. Just before placing the buns into the oven, make a slash with your dough scraper or a sharp knife in the middle of each bun & brush each bun , all over the top & sides with melted butter. Place into the hot oven & bake for about 25 minutes or until golden & baked through. Place each bun onto a wire rack to cool down completely! These buns are utterly delicious! MMM! Excellent with just some vegan butter or with vegan butter & apple/pear sirup!
MMM!

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Posted in Recipes

Sourdough Kamut Bread Rolls!

2 days ago, I invented & made these delicious Kamut Sourdough Buns! An easy recipe that is adaptable from the previous recipe aka my semolina sourdough bread but I changed only one ingredient. The semolina flour , I changed into organic kamut flour, I used the same quantity so 250 gr organic kamut flour.

Ready to cool down!

Let’s look at that interior:

Recipe: For 9 bread rolls

Ingredients:

190 gr oat sourdough

270 ml warm water

260 gr organic white flour (T 65)

250 gr organic kamut flour

9 gr salt

Method:

  1. Take Kenwood Major & place dough hook in. In bowl, add oat sourdough & warm water & mix on low-speed number 1-2 for 1 minute. In another bowl, add white & kamut flour & salt. Mix well with a spoon. Now, pour flour-salt mix to the sourdough-water mix. Knead on low-speed , number 2 for 3 minutes & then turn speed up to number 4-5 for 5 minutes of kneading. Then, take out of the bowl with your clean hands and a dough scraper. You don’t need any flour!!!! Knead the dough by hand for another 3 minutes or so. I did the stretch & fold method a few times to stretch the gluten within! Then, I lined a Bread Silpat & placed it onto an oven rack. I formed 9 rolls aka buns of them & shaped them round. Make them as big or as small as you want. You have to know, that they will expand! I rise this sourdough for 1 long 6 hours rise! Scatter some kamut flour over the surface top & sides of each roll to prevent sticking to the closed plastic bag.
  2. Place each into a closed plastic bag & let it rise for 1 long rise for 6 hours in a warm place!!! They all will slowly rise! When ready to bake, preheat your oven to 220°C (428 F) for 10 minutes. After that, score your bread top, like the pattern you want. Place just boiled water in a ceramic dish besides your bread tin & close your oven. Lower heat to 200°C (392 F) & bake for about 25 minutes.
  3. When ready, buns are browned & risen. Tap on the bottom to see if baked through. If it sounds hollow, it is fully baked! Place onto a wire rack, to cool down completely. When ready, eat with a big smile on your face! 🙂 Yummy Yum! They won’t last for 2 days! Do you have any tips in scoring your bread tops better? Do I have to slash deeper?         Like what you see & want receive my posts per email? Subscribe here & join 1,800 email subscribers! You will get my free E-book: Healthy Vegan Christmas too! When you subscribe to my blog, you will receive an email to confirm your subscription & then, you will receive a final thank you email where you can download the recipes in the format that you want.

I have a version for a IMac, iPad, iPhone.
I also have a version in PDF-format.

Click onto the photo below :