Day 1: start 1 day in advance in making your rye sourdough starter.
Ingredients for this starter:
I used 2 tablespoons white T 65 sourdough from my fridge that had bubbles in it (it is an older sourdough)
50 gr organic white flour T 65
100 gr rye flour T 130
150 gr lukewarm water
Mix it with a whisk together in a bowl & cover it for 24 hours in a closed plastic bag on the kitchen counter. After these 24 hours, my starter was ready. You see this when there are many bubbles & it smells sourdough like. If it wasn’t ready, I had to let it ferment for another 12-24 hours. Now, it looked like this with the other ingredients:
Ingredients for the dough:
300 gr organic whole-wheat flour (T 150)
100 gr organic whole spelt flour
50 gr organic rye flour (T 130)
150 gr active rye sourdough (see above)
6 gr ground table salt
320 gr lukewarm water
Take your Kenwood machine & place the dough hook in. In the bowl below ad all ingredients. Mix on medium-speed to high-speed for about 5 minutes. Flour your kitchen counter a bit with rye flour but do not add too much flour!!!! Take dough out of bowl, with help of a dough scraper & knead for 1 minute extra. Oil a bowl & add dough in it. It will be sticky. Place a closed plastic bag over it & place into a warm place to double in size. This took my dough 2 hours.
With help of dough scraper, take risen dough out of the bowl. Knock back the air for 1 minute or so & form into a long shape fitted for your silicon bread tin. You see my silicon bread tin in the 1st photo! 🙂 Place in here, close plastic bag & let it rise again for about 2 hours or until well risen. I work with a fan oven. So, I preheated it to 200°C (400 F) for 10 minutes. If you have a normal oven, use it at 220°C!! (428 F) I also added an empty ceramic dish onto an oven rack. After 10 minutes in the hot oven, it will be really hot & I fill it with just boiled water. On the rack below, I place the risen dough in the silicon tin. I just slice the top a few times with a sharp bread knife. Place it on the lowest oven rack & quickly, close the oven door. Bake your bread for about 40 minutes & do not open the oven door because of the created steam!!! Test after 40 minutes, to see if it is baked through. My bread was risen, brown & came loose itself from the silicon bread tin. Place onto a wire rack to cool down completely. Slice, smear with butter or margarine, top with whatever you like & eat & repeat! 🙂 Ha! Store in a cotton bread bag! MMM!
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Today, I created this wonderful Rye Spelt Wheat Sourdough Bread Studded with roasted Hazelnuts! Ooh yes! I doubled my recipe to create 1 huge, well risen, big bread!!! Just look at this beauty:
This is a really easy recipe to make. You combine every ingredient in your Kenwood machine with dough hook. Knead it for at least 3 minutes. Add in the salt & hazelnuts. Knead some more. Rise 2nd time & bake for about 40 minutes. Cool. Slice. Munch. Repeat. Store in a big organic bag.
If you think, this is one huge bread, let me tell you how many grams this really is: 2068 grams! You could easily divide the bread dough into 2 equal portions & let is rise for the 2nd time in an apart oiled bread tin. This way is an option. So, I know you like to know how the bread looks on the inside, right? Well, it looks quite fabulous even:
It is delicious smeared with butter, a good slice of grilled ham or some good cheese on top!
Recipe: For 1 huge big bread of + 2 kg! (Mine was 2 kg 67 gram!)
450 gr active rye sourdough
450 gr organic white wheat flour (French T 65)
250 gr organic white spelt flour
250 gr organic rye flour (French T 130)
300 ml lukewarm nearly hot water
325 gr roasted peeled hazelnuts (I buy mine like this)
12 gr of ground table salt
Use Kenwood machine & place dough hook in. In the large fitted bowl, add all ingredients except the salt & hazelnuts! So, put rye sourdough into the bowl. Add with white wheat flour, spelt flour, rye flour & nearly hot water. I placed a big towel over my machine because it has now a whole bunch of flours & to prevent smearing the walls in my kitchen with sourdough-water-flour mix! We won’t want that, do we? Begin on low-speed to mix everything in. Gradually, turn speed on higher volume. Mix for about 2 minutes & then, stop machine & spread the dough out to add the salt, evenly divided & the hazelnuts too. Mix on low-speed for another minute or so & then on medium-high speed for about 4 minutes or so. Your dough will be sticky, stretched & elastic! And that is what want! 🙂 Yes!
Oil a big bowl with sunflower oil on all sides. Flour your hands a bit & turn dough onto kitchen counter. Knead for 1 minute extra your dough & make a roundish shape to fit your bowl. Place a big plastic bag over the bowl & put into a warm place to rise for the 1st time for about 3 hours! Then, take bag off & turn risen dough onto itches counter with help of a dough scraper. It is easier this way. Knock back the air!
Then, oil a big bread container with oil, on all sides & shape your bread into the right size & shape of your bread tin. I used a big rectangle one. Place bread dough in it. Place the plastic bag over it & put into a warm spot for the 2nd rise. Now for about 1 + 1/2 hours. Just before baking your bread, preheat your oven to 230°C (446 F) for about 15 minutes. Place bread tin in the lower end of your oven & bake for about 15 minutes. Now, place aluminium foil all over the top of your bread to prevent turning black on the top, to prevent it from getting burned. Now, lower your oven to about 210° C a bake for another 25 minutes. See that the foil doesn’t get blown away from the fan in the oven. My bread was fully baked & very well risen after being baked for 40 minutes in total. Remove foil carefully. Turn bread carefully out of the oven tin & place onto a wire rack to cool down completely! 🙂 Cool. Slice. Munch. Repeat. Store in a big organic bag.
This was the 1st time, I have ever baked a sourdough bread in a closed Creuset pot! I baked it for 35 minutes with the lid on & then 10 minutes without the lid! Look at my beauty:
And here it is when half eaten:
I have to say that it is the 1st time, I used dry sourdough to bake with. I had some dry sourdough in the house! This bread is lovely on its own or smeared with butter & smoked ham or a good slice of cheese. It is also yummy with some good local lavender honey! 🙂 The air holes are a little bit smaller than with fresh sourdough. I also baked it the 1st time in this Creuset pot with lid. I also proofed this bread in the Creuset pot + lid. Let’s see how I made this lovely bread!
Recipe: For 1 bread of 800 gr
300 gr unbleached white flour (I use French T 65)
200 gr whole grain flour ( I use French T 150)
20 gr dry sourdough (or 150 gr fresh sourdough)
6 gr ground table salt
310 ml lukewarm water
Take Kenwood machine & place dough hook in. In Creuset pot, bring 800 ml of water to the boil with lid on. When bubbling, turn heat off & leave water in it. Just before placing your bread dough in the pot, discard water.
Add all ingredients in this order into your bowl below. Mix on low-speed for 3 minutes & 6 minutes on high-topped, like number 5-6. Your dough will be ready now. You can add some seeds if you like. Flour your kitchen counter a bit with T 150, but not too much. Place bread dough on it & knead for another minute with your hands. Your dough will be souple & stretchy! Place your bread dough in the pot & flour the top a bit with T 150! Place fitted lid on. Place this into a hot place with max. of 30°C. Leave to proof for the 1st time until it is doubled in size. This took my dough 1 + 1/2 hour.
After proving, remove lid & scatter some flour onto your kitchen counter. Knock dough back for about 1 minute. Form a roundish shape or the shape of your pot. In your Creuset pot, bring 800 ml of water to the boil with lid on. When bubbling, turn heat off & leave water in it. Just before placing your bread dough in it, discard hot water. Dry your pot & oil it & the sides too, with sunflower oil. This is to prevent sticking later on when the bread is baked in the pot!!!! Place lid back on & leave to prove for a 2nd time but a bit shorter. It took my dough about 45 minutes. Score the top like you want, I did it with a sharp bread knife: the pattern like you see on the 1st photo! Place lid on & put into the lower-end of your cold oven. Turn heat onto 220°C & bake for about 35 minutes. Then, remove lid with oven gloves, because it will be really hot!!!! Then place back into the oven , to brown the top even more for 10 minutes. Check often, to prevent burning the top. If you need to, lower your oven temp.
When baked, carefully try to turn the bread over & out of the pot. tap the back to see if it sounds hollow, then it is baked to perfection! Mine was ready! Place to cool down completely onto a wire rack! When cold, I put it into an organic bag.
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A few days ago, I invented this lovely combined Rye Wholemeal Bread & this was the most delicious one, I made in a while. I made it with yeast because when I use sourdough, I have to plan it into my schedule for 3 days in advance. I didn’t have time for it, so I used dried yeast in this glorious delicious bread!
Just look at my yummy bread! I used 850 gr flour in total! My bread weighted after baking: 1,336 gr! Ooh yes! 🙂 There is dark wholemeal rye flour, organic wholemeal wheat flour (T 150) & organic white wheat flour (T 65) in it. I used this much flour because I wanted a bigger bread! Let’s see what it looks like from the inside, shall we?
190 gr strong 100 % whole-wheat flour (I use French T 150)
300 gr organic white flour (I use French T 65)
1 sachet of 9 gr dried yeast
450-600 ml nearly hot water (In total I used about 580 ml)
2 tablespoons sunflower oil
1 teaspoon = 5 gr ground fine table salt
Take your Kenwood machine & place dough hook in. Take fitted bowl beneath, out. Add 3 flours. Mix with a large spoon. Add dried yeast & mix it through. Now, scatter your salt all over the flour-yeast mix. Mix well through. Pour about 500 ml of nearly hot water to the mix & place the bowl back into your machine & begin to let the dough hook do his work! Mix on medium-speed until it all comes together. I needed to add more water to my dry mix. So, I added 80 ml extra. Mix again on medium-speed & let the dough hook do its magic!!! My dough came together well & I let the dough get mixed for a further 5 minutes or so. Now, the dough was elastic.
Flour your kitchen counter with a bit of 100% whole-wheat flour (T 150) & knead your dough with your hands for 2 minutes extra. Form a roundish shape. Oil a bigger bowl with sunflower oil. Place dough ball in the middle of it. Place a plastic bag over the bowl & close it firmly. Leave to double in size in a warm place. It took my dough 2 + 1/2 hours to double in size.
Open the plastic bag & take bowl out. Take risen dough with dough scraper easily out & knock it back on your kitchen counter. Form the shape that you want. I made mine a roundish shape. I took a round bread tin & oiled it all with some sunflower oil. Place the dough back into it. Take same plastic bag & put bread in bowl in it. Close bag firmly. Leave to rise for a second time until nearly doubled. This took my bread: 1 hour + 20 minutes.
Preheat oven for 10 minutes at 200°C (395 F). Place bottom oven rack in your oven. Score your bread top to your liking or not if you like. Place into the hot oven & bake for about 45 minutes in total but the first 15 minutes on 200°C & then reduce the temperature to 180°C (350 F) & bake for a further 30 minutes or until cooked through. When ready, your bread is brown in color & has risen beautifully! See 1st photo above! Turn oven off & carefully, with oven gloves, take baking tin out of the oven. Place a wire rack onto your kitchen counter. Turn baking tin over & carefully let the bread glide out of the tin. Tap the bottom of your bread, to hear if it all sounds hollow. If it does, it has fully been baked. My bread was ready. Place onto this wire rack to cool off completely before slicing the bread! A real beauty, if I say so myself!Ooh yay! 🙂 When cooled, slice, eat & repeat!This bread is super delicious smeared with butter & a good slice of oven baked ham or with a good slice of herbed gouda cheese. Yummy! It is also great with only butter!If there is leftover bread, store in a bread bag! Enjoy, my lovelies!! 🙂
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Yes, this bread is the most wonderful sourdough bread, I have ever made & baked! My husband & I both gave it a 10/10! Ooh yes! It uses less sourdough in it like we normally do. It is also very delicious toasted! 😉
Just look at my crumbs! I never had that happen with a semi-wholegrain sourdough bread before! Ooh yes! Just look up closer:
Let’s see how I made it! 🙂
Recipe: For 1 sunflower seed sourdough bread about 870 gr!
For the levain: the starter: (the day before)
25 gr white wheat sourdough, (I used French T 65 flour), 100 % hydratation
100 gr semi-wholegrain flour ( I used French T 110 flour)
90 gr white wheat flour (T 65)
190 gr lukewarm nearly hot water
The final dough:( the next day)
the levain (the starter)
200 gr semi-wholegrain flour ( T 110)
100 gr white wheat flour (T 65)
80 gr sunflower seeds
25 gr sunflower oil
130 gr lukewarm aka hot water
5 gr ground table salt
to top bread with: brush with water & sprinkle oats on top & sides!
The day before: make your levain aka starter!The starter itself must sit at room temperate for at least 12-14 hours! So take a medium large bowl & add all ingredients for the starter in it. This is the 25 gr white wheat sourdough,100 % hydration, 100 gr semi-wholegrain flour, the 90 gr white wheat flour & 90 gr lukewarm nearly hot water. Mix well with a spoon & place a fitted plastic bag that you close neatly, over it & leave to sit at room temperate for at least 12-14 hours! After this time, it will be looking something like this:
The day after, the next morning. Make the final dough! Takethe bowl of your Kenwood machine & place your starter & the rest of the ingredients in it. This is the 200 gr T 110, the 100 gr T 65, the 25 gr sunflower oil, the 80 gr sunflower seeds, the 130 gr lukewarm nearly hot water & the 5 gr table salt. Place the dough hook in your machine & knead the dough for about 10 minutes on medium-speed. You will end up with an elastic dough & that is what you want. Flour a bit of the T 110 flour onto your kitchen counter but not much. Take all of your kneaded dough out of the bowl & knead it for 1 minute. Form a roundish shape & place it into a sunflower oiled bowl. Place a fitted plastic bag over it & tie it. Place onto your kitchen counter or into a warm place & let it rise for about 4 hours. This is the 1st rise! In this 1st rise, after 90 minutes, fold the bread on all sides, from the sides to the middle & let it rest further on.
Then, flour kitchen counter with a bit of the T 110 flour. Take the plastic bag off & place dough onto your kitchen counter. Knock back all the air & form a roundish shape. Place the risen dough into your final bread baking tin. I used a metal round baking tin. I greased it with sunflower oil & placed my round bread in it. I brushed the top & sides with water & sprinkled oats on it. Place into the plastic bag again & tie it. Leave to rise for the last & 2nd time for about 3 hours. The dough is ready to be baked, when you push your finger into the risen dough, you see the print for a bit & then the dough slowly goes back to its form.
Preheat your oven to 180°C (350 °F) for 10 minutes &place 1 oven rack on the low-bottom tray in your oven. Also place a ceramic small oven dish in it. I always use a fan oven! Now, put your risen bread in bread tin onto the low oven tray & pour just boiled water into the ceramic dish. Close oven door & bake the bread for 20 minutes on 180°C. After this time, check bread top. If it is too brown, lower temperature to 160-170°C & bake for another 20 minutes. When ready, your bread will smell amazing. With oven gloves on, take bread tin, out of the oven. Carefully, flip out your bread. Tap on the bottom to see if our bread has been cooked through. If it sounds hollow, you are there. If not, place it back into the bread tin & bake for another 10-15 minutes. Place onto a wire rack to cool down completely! When cold, store into a bread bag. Enjoy! This bread is so yummy smeared with butter & then topped with some lovely salami slices! Yummm!
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Lately, I am making different Irish soda breads! They are easy & quick to make & so super delicious too! When I don’t have fresh bread in the house, I make them!
Just look at this tasty beauty: Can you see the cross??
This recipe is very easy to make. I used low-fat kefir in here to make it more healthy! Baking soda is used in here instead of yeast or sourdough. Let’s make this yummy bread:
Recipe: For 1 bread
500 gr (3 cups + 1/4 cup) T 150 (French whole-wheat Flour)
8 gr baking soda
8 gr ground table salt
520 ml (1 cup) low-fat kefir
1. Preheat your oven to 200°C (350 F) for 15 minutes.
2. Take a medium bowl & add 3 dry ingredients: the whole-wheat flour, baking soda & salt. Mix together with a spoon.
3. Take a measuring mug & add wet ingredient, the kefir. Now, pour this to the bowl with dry ingredients. Mix shortly with a large spoon. Flour your counter a bit with that ww flour. Take dough out on your kitchen counter with help of your hands & a dough scraper. Knead it lightly until it all comes together. If it sticks to the bench, use a dough scraper to help you. Try to avoid adding flour!! Shape a roundish bread shape.
4. Place the bread into a sunflower oiled round bread pan. Now, with a single-edged razor blade, this is what I use, slash a cross into the crust of your bread. Not to deep though, about 1.5-2,5 cm deep. I opened my cross on all sides! The look after, looks professional, I think! 😉 See 1st photo above! 😉 Cool, right?
5. Bake the bread into the bread tin in the hot oven for about 25-30 minutes. The bread is fully baked when browned on top, risen & when you tap onto the bottom. It must sound hollow. Otherwise, place it back into the round bread tin & bake it further for another 5-10 minutes. My bread was ready after 30 minutes. Carefully take out of the oven. Remove the bread tin & place onto a wire rack to cool down completely! When cold, slice into bread slices & enjoy! I love it smeared with butter & a good slice of young cheese! 😉 The choice is yours! 😉 If there is some bread left, store in a bread bag! Enjoy sweeties! Till next time! 😉
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A day before Easter, I invented & made these glorious hot cross buns! I made them all more healthy!!! In this glorious recipe, I used a combination of 3 organic flours,T 65(organic French unbleached white flour) + T 110 (organic French 3/4 whole grain wheat flour) + T 150 (organic French 100% whole-wheat flour). So, I made them a lot healthier. If you eat 1, it really fills you up! 😉
On these, I made the crosses out of T 65 + butter + dark agave. Just look at those beauties: MMM,… They are also glazed, just coming fresh hot out of the oven, with a combo of heated cooked down unsweetened soy milk + dark agave! Yummy Yum! They are very yummy eaten warm or cold the next day, sliced open & smeared with only vegan butter! So good, So delicious! I gave these tasty beauties to my parents-in-law on Easter!! Everyone of the family, who devoured one, found them so delicious, very filling & oh so special too! I filled them with juicy big raisins & candied orange zest. I also soaked my raisins to get them lovely big & juicy! Ooh yes! Nothing but the best for MY BUNS! x Let’s see one, sliced open & smeared with butter:
Let’s see how I made them!
Recipe: For 12 buns:
For the buns:
60 gr currants from Corinth
25 gr sultana raisins
250 gr (French organic white) T 65 flour
130 gr (French organic 3/4 whole grain) T 110 flour
120 gr (French organic 100% whole-wheat flour) T 150 flour
1 sachet of 9 gr dried yeast
1 teaspoon freshly grated nutmeg
2 teaspoons ground mixed spice ( in Dutch: koek kruiden) My mix had in it: a combo of ground nutmeg, ground ginger, ground pimento & ground cinnamon)
2 tablespoons dark agave
1 teaspoon ground table salt
50 gr of unsalted butter, straight from the fridge
25 gr small candied orange pieces
250 ml lukewarm unsweetened soy milk
1 medium egg, beaten
For the crosses: ( you must make 24 strips of dough to make 12 crosses!!)
120 gr T 65 flour ( white organic flour)
60 gr butter
6 teaspoons dark agave
To add in: 1-2 tablespoons of ice-cold water
For the glaze:
4 tablespoons unsweetened soy milk
3 tablespoons dark agave
1. Begin by soaking your raisins & currants in a fitted bowl. Cover them with just boiled water. Leave them to stand for 30 minutes. Drain all the water. Your raisins are now soft, big & juicy! And that is what you want! 😉
2. Take a fitted bowl & add 3 flours. Mix together with a spoon. Now, add yeast & grated nutmeg & mixed spice too. Mix it all in. Also add agave & mix it in. When you smell into your bowl, it has a nice fragrance & it has a brownish color because of the 2 wheat flours, mixed spice & nutmeg! Yummy! Finally, add the salt & mix it in.
3. Now, with help of your fingers, break the butter into smaller pieces & mix it all into the flour – spice mix. Add soaked & drained raisins & currants to the mix. Mix with a spoon. Also, mix in the candied orange pieces. Add in your beaten egg. Mix well. Now, add your lukewarm soy milk to the bowl, all of it! Slowly mix in the flour with the soy milk. You can do this with your hands, if you like. You will end up with a soft, eggy sticky dough! If your dough sticks to your fingers, just add about 1 tablespoon of flour, but not too much! If your dough is more dry, just add some lukewarm water to it, but not too much though!
4. Scatter some T 65 flour onto your work surface & knead the dough for about 10 minutes. Knead it well in all directions to stretchen the gluten! It is very important to do this right! 😉 Some people prefer the stretch & fold method, it is up to you! I have good end results with both methods! 🙂 Place your dough into a bigger bowl & place it into a plastic bag. Close the ends & place into a hot spot for the 1st rise. I placed my bowl in a plastic bag, on top of the gas heater in the basement. Leave the dough until it doubles in size. This took my dough about 1 hour & 40 minutes. In this time, you can make the dough for the crosses. You can also shape the crosses into the fitted size because I am all new to that, it took me a while,…
5. So, we will be making the stripes for the crosses now, while the dough is rising for the 1st time. You can also do this, when your dough is rising for the 2nd time but this rise is much shorter! Take a bowl & add the T 65 flour & agave. Mix with a spoon. Now, add cold butter. Crumble it between your hands into smaller pieces. With your hands, add 1-2 tablespoons of cold water to the dough & mix it all together. You end up with a sticky yellow sweeter dough. Knead it for a bit with your hands. Flower your rolling-pin & roll your dough out to about 0.5 cm wide, 0.5-1 cm thick & into long lines about 10 cm long. Place them, spaced apart onto a Silpat to prevent sticking to each other. See photos here:
The 3 ingredients before adding ice cold water!
Rolling out the sweet dough
Measuring 10 cm
6. After the 1st rise of the dough & it has doubled in size, take it out of the bowl with help of a dough scraper, if you like. With your hand, slap the dough back a few times, to release the gasses formed into the dough. Push it down with your fingers & divide it into 12 equal sized balls. My dough was 1118 grams so divided into 12 was 93 gr per bun. So, I did that. I took a large oven plate & smeared it in with sunflower oil. I took a piece of 93 gr sized dough & rolled a ball out of it. It is easily done with using your both hands. See photos later. Space them well apart so they don’t touch each other. Place them into the same big plastic bag to let them rise for the last time. This is the 2nd rise! My buns took 1 hour. Now, they are way bigger then before.
Ready to rise again!
7. Preheat your oven to 200°C (395 F) for 10 minutes. Now, take a small bowl & fill with water. With a pastry brush, brush the bottom of each pastry stripe with water & then, place it on top of each bun. Brush the bottom of that other stripe too & place it crosswise on top of the other stripe so that it all will stick to the bun! So, brush the bottom of each stripe with that water & then push it on top of each bun. Then crosswise horizontally from left to right on top of that other strip until there are no strips left. So, you will use 24 strips to make 15 crosses! You see?
8. Bake in the lower end of the oven at 200°C for about 15-20 minutes or until golden brown & cooked through. When they are baking, make the shiny glaze.Take a small cooking pot & heat up unsweetened soy milk & agave. Whisk well. Cook this down for about 5-10 minutes. It is a more sweeter glaze. When you think, the buns are well-baked, turn them over & tap each bottom. It must sound hollow. Now, with that same pastry brush, brush the top of the buns, inclusive the crosses with that yummy glaze. You will end up with a bit leftover glaze. Place the warm buns on a wire rack to cool down a bit,….Then, eat them warm sliced open with the same butter as used above. Keep them into a cake box. The next day, they are also very delicious the same way. The flavors have mellowed really well together this way! Yum! The 3rd day, they are not yummy anymore!!! Enjoy, sweeties! This post was featured @Instructables! You can read it here! 🙂 yay!
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