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!

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.

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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 :

Posted in Recipes

Semolina Sourdough Bread!

This is my husband’s favourite sourdough bread of the moment. It is an all round delicious bread. You have a mild sourdough flavour & you can top it with anything that you like. It is yellow-white in colour.

I made it already 3 times. Yesterday, it was sourdough bread day! I felt I was a real sourdough baker! I made these tasty beauties:

2 Semolina sourdough breads!

Look at the yummy interior! 🙂

 

Recipe: For 1 semolina sourdough bread/ For 2 breads, double this recipe!

Ingredients per bread:

190 gr active sourdough, I used an oat sourdough ( this is a more stiffer sourdough)

270 ml warm water

260 gr organic white flour (T 65)

250 gr organic semolina

9 gr salt

Method:

  1. Take your Kenwood major & place dough hook, in. In fitted bowl ad active oat sourdough & warm water. Mix on low-speed, aka number 1-2 for 15 seconds. In another bowl, add 2 flours & salt. Mix with a spoon. Add dry ingredients to bowl with wet ingredients. Start to mix on low-speed aka number 2 for 4 minutes or so. Turn power higher to number 5 & knead for 5 minutes. Then, your dough is nearly ready & elastic! Take dough out of bowl with dough scraper & knead it for another 5 minutes. You don’t need any flour!!! I do the stretch & fold method a few times. Take your bread tin & smear it in with baking margarine. You need to grease it properly, all sides & corners too. Make a roundish shape of your dough. Place in the middle of your bread tin & place closed plastic bags over it & leave it to rise for 1 long rise for 5- 6 hours, in a warm place until doubled or tripled in size.
  2. Just before baking in oven, preheat to 220°C (428 F) for at least 10 minutes. Then, score your bread. Boil water & pour it into a smaller ceramic baking dish. Put this besides or under your bread tin in the middle of the oven & reduce heat to 200°C (392 F) & bake for about 30-35 minutes or until browned & baked through! Lower oven heat if you need to. My breads were ready after 33 minutes each! When ready, remove from the oven with oven gloves! Turn bread out of the tin & place onto a wire rack to cool down completely! Tap on the bottom of the bread, if it sounds hollow, your bread is fully baked. When cold, eat! Repeat! Store in an organic bread bag! MMM!   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 Mac, iPad, iPhone.
    I also have a version in PDF-format.

    Click onto the photo below : 

Posted in Recipes

One Bowl Vegan Tea Cake!

Today, I created a 1 bowl vegan tea cake, just for you! All is made into 1 bowl! I stuffed it with oat bran, chopped dried apricots & raisins that I infused into a lovely black chai tea for 30 minutes. I added another few ingredients & that was that.

I didn’t use any oil or vegan butter to make it more healthy. Check it out:

Recipe: For 1 medium cake

Ingredients:

120 gr dark raw cane sugar

100 gr oat bran

75 gr organic dried apricots, chopped

75 gr organic raisins

175 ml of strong tea (I used a black chai tea)

100 fr organic white flour (T 65)

30 gr chopped whole almonds with skin on

1 + 1/2 teaspoon baking powder

1 + 1/2 teaspoon cookie spices (koekkruiden)

Method:

Add oat bran, chopped apricots, cane sugar & raisins to a medium bowl. Mix together with a spoon & pour hot tea over it. Mix through & leave to infuse for 30 minutes. Preheat your oven to 180°C for 10 minutes. I always use a fan oven!

When all soaked up, add other 4 ingredients. So, sieve your flour & baking powder. Add chopped almonds & cookie spices. Mix with a spoon until just mixed. Pour into a silicon bake tin & shake it a bit to remove any air bubbles in the batter. Place into hot oven & bake for 30 minutes, checking often to prevent burning on top! Lower heat if you need to. Bake a bit longer. When golden brown & risen, your house will smell lovely. Place onto wire rack to cool down completely. Slice, munch & smile! Keep cake into a cake tin. 🙂 xxx

Posted in Recipes

Olive Sourdough Breads!

Today, I made these glorious Lovely delicious olive sourdough breads! I used marinated green olives that I chopped myself. I also used a white spelt sourdough starter aka desem, to make it a bit more fun, healthy & more flavoured too! 😉 And it is all about the flavour, right?

Just look at the glorious tasty inside! Great crumb, right?

Look at those crumbs!

You need 3 days to make these tasty breads!!!!

Recipe: For 2 breads, each 650 gr!!!

Ingredients:

Day 1: Re-activate your white wheat sourdough (T 65) from your fridge! 

Sleeping white wheat sourdough(T 65) from your fridge

2 tablespoons organic white wheat flour (T 65)

2 tablespoons warm water

Day 2: Make the sourdough starter aka desem:

2 tablespoons (47 gr) very active white wheat (T 65 ) sourdough, photo above!

300 gr organic white spelt flour

300 ml warm water

Day 3: after 15,5 hours of fermenting, in the morn ing, make the final dough:

300 gr very active white spelt sourdough starter, with lots of bubbles

600 gr organic white spelt flour

300 ml warm water

1 tablespoon of a good honey (I used organic sunflower honey)

6 gr salt (or more to your liking)

150 gr marinated pitted green olives, drained & chopped (Mine were marinated with sea salt, garlic, rosemary, basil, pepper, lemon zest, olive oil)

Method:

Day 1: Re-activate your sleeping white wheat sourdough (T 65) pot from the fridge.

I took my smaller pot with sleeping white wheat sourdough (T 65) from my fridge. I screwed the lid open & added 2 tablespoons of T 65 flour + 2 tablespoons of warm water to the pot. I mixed it well together with a small whisk, to put air in it. See that everything is well mixed into the pot, for a few minutes. Turn the lid firmly on & place it on a thick kitchen towel, onto your kitchen counter to ferment. This took my sourdough 13 hours.

Fully activated!

Day 2: Make the sourdough starter aka desem:

Take a medium bowl & add all 3 ingredients to make the starter. This is 2 tablespoons aka 47 gr of the active, very bubbly white wheat sourdough. Add 300 gr white spelt flour + 300 gr warm water. Mix together with a spoon. See that everything is well mixed. Place into a closed plastic bag & leave to ferment on a thick kitchen towel on your kitchen counter for 15,5 hours!! It has to look like this:

Ready to work!

Day 3, after 15,5 hours of fermenting your starter, make the final dough:

Take Kenwood & place dough hook in. Take bowl with sourdough starter out of the plastic bag & whisk together. Now, you have many bubbles in your sourdough starter. Pour 300 gr of it into the Kenwood bowl. Add 600 gr of the white spelt flour, 300 ml of warm water, the honey & the salt. Start mixing on low-speed, aka number 2 for 5 minutes. Then, turn up to 3 & mix for 5 minutes more. Then, I turned my machine onto number 5 for 2 minutes of mixing. I oiled my dough scraper to prevent the dough from sticking to it. Take dough out of the bowl & place onto kitchen countertop. You don’t need no flour here! With your hands, knead for another 2 minutes, stretches the gluten inside!

Now, roll your dough out to a square size, about 30 cm x 30 cm. Scatter chopped olives all over the top of the dough, evenly divided. Push them into your dough, like this:

Now, roll your dough up. Then, knead the dough for 2 minutes. Oil a big bowl & put the dough in it. Place closed plastic bag over it & leave to rise for at least 3 hours or until doubled in size in a warm place.

When ready, take out of bowl with dough scraper & divide the risen dough into 2 equal pieces. Place them into their final vessel. I took 2 round silicon mounds. Place each of them into a closed plastic bah-g & leave to rise for at least 30 minutes into a warm place. When ready, place 2 oven racks into your oven. Preheat oven to 250°C for 15 minutes. I always use a fan oven! Then, remove plastic bags & place your breads into the hot oven & directly, lower your oven temperature to 180°C & bake the bread for 30 minutes or until baked through. My breads were ready after 30 minutes of baking & got a lovely brown colour on top. Remove from the oven & take out of their moulds. Place on a wire rack to cool down completely. When cold, slice & munch. Store in an organic bread bag. These breads will keep for 3 days their full flavour! 

Let’s look just a bit closer, how to enjoy it to the best:

A festive Bread!

 

Posted in Recipes

Hazelnut Buckwheat Sourdough Bread!

Today, I made this glorious buckwheat sourdough bread! I used 3 organic flours in here to make this stunning beauty!!! Can you guess which one’s?

MMM

Have a slice with me, smeared with butter, of course! And to top that with a good slice of salami or young cheese,…please! 😉 My yummy bread was huge: 1221 gr! Ooh yes!

1221 gr!

Recipe: For 1 big bread

Ingredients:

100 gr organic wholemeal buckwheat flour

240 gr organic white flour (T 65)

160 gr organic white spelt flour

150 gr active wholemeal spelt sourdough

310 ml warm water

63 gr chopped organic roasted hazelnuts

6 gr salt

Method:

  1. Take Kenwood machine, place dough hook in & to the fitted bowl, add all ingredients in this order in it. Mix on medium speed for 3 minutes. When dough has formed, take out & knead a few minutes with your hands. See that all the hazelnuts are well spread into the dough. You don’t need to add any flour. Knead until it is elastic & well-kneaded. Form a ball-shaped dough & place into an oiled big bowl. I place another big bowl over it. I place it into a preheated oven on 150°C for 10 minutes that I have turned off. Leave to double in size. This took my dough 90 minutes.
  2. Take dough out of the bowl & knock back the air out of the dough. Knead for 1 minutes & shape like you want. I made a loner thicker shape & put it into my silicon bread tin. I place an upside down big bowl over it & placed it into the warm, turned off oven to double in side for the last rise.
  3. When dough has risen, take out of the oven & heat up on 200°C for 10 minutes. Slash the top of your dough like you want & place a ceramic oven dish with just boiled water in it. Place this under your bread tin into the hot oven. This way, you create steam for a good crusty crust! Bake for about 30-40 minutes. When ready, with oven gloves on, take out of the oven. Leave into the silicon bread tin for about 10 minutes, to get a lovely shine of in your bread. Then, turn out of the tin & tap underneath the bottom of the bread. If it sounds hollow, your bread is fully baked through. Leave to get cold completely. Slice. Smear with butter & a good slice of salami! Yummy! Store in an organic bread bag. Enjoy, my friends! xxx

You might like my other sourdough breads:

  1. whole-wheat spelt rye sourdough bread!
  2. Rye Spelt Wheat Sourdough Bread studded with Hazelnuts!
  3. Semi-Wholegrain Sourdough Bread baked in a closed Creuset pot!
  4. Semi-Wholegrain Sunflower Bread!