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 Gardening, Recipes

Spiced Veggie Soup from our garden! ;)

Hey sweeties, another tasty soup recipe using all veggies from our garden!

 

Recipe: For a whole lot of soup

Ingredients:

1 very large green courgette & 1 normal green one, cleaned, mushy interior & seeds removed, cut up into thicker chunks (about 1800 gr when cut up)

2 small white onions, peeled & finely chopped —- I only used 2 small onions because they are very pungent

1 leek, well washed, cleaned & cut up —- I only use 1 leek because the home-grown leek is very pungent & sharp in flavour

2 spring onions, cleaned, white & green parts used, chopped

1 small green chili pepper, cleaned, green flesh chopped & seeds kept to use into the soup

1300 ml of a hot vegan stock

pink salt in a grinder

black pepper

garam masala: 3 big dashes

ground Curcuma ( turmeric) :3 big dashes

a fruity extra virgin olive oil

Method:

  1. Take a cook steaming pot with fitted lid. Pour some olive oil in it. Heat up on high. Now, add chopped onions, spring onions, leek & green chilli pepper pieces & seeds. Stir fry for about 10 minutes. Add chopped courgettes, garam masala & turmeric too. Stir everything round into the pan. Fry for about 5 minutes more. Add hot vegan stock & place fitted lid on.
  2. Cook for 5 minutes or until the nozzle of the steamcooker makes a lot of noise & the pressure inside is too high! Then, turn heat off & carefully with oven gloves on, set the steam free until there is no steam left. Then, check seasoning. I added some black pepper extra. Mix the soup until smooth! Enjoy! A kicking soup! 🙂
Posted in Recipes

Vegan Strawberry Einkorn Cakes!

A few days ago, I made these lovely vegan strawberry einkorn cakes! They were absolutely the max!

Delicious Healthy Strawberry Einkorn Cakes! Mmm,…

They also make an ideal Food Gift! 🙂

Tasty for everyone!

I hear you say, what is einkorn, Sophie?

Einkorn is a type of ancient wheat.

Einkorn wheat (from German Einkorn, literally “single grain”) refers to wild species of wheat. Einkorn wheat was one of the first plants to be domesticated and cultivated. It has a high content of protein, phosphorous, vitamin B6 and potassium when compared to modern forms of wheat. It also has plenty of carotenoids. It enhances better digestion too. The low content of gluten in einkorn makes it easier to digest than modern wheat. It hasn’t been manipulated. This means that nutrients are better absorbed, ensuring that you have no tummy problems after eating any einkorn dish.

But because it is another form of gluten, people who are gluten-intolerant can digest it easily because it is different from normal gluten & it won’t show up in a gluten test! I read that. It is also know as einkorn in German, Petit épautre (Small Spelt) in French, Eenkoornmeel in my language aka Dutch.

I have made many baking dishes with einkorn flour to get to know this flour a bit more. You can’t just substitute einkorn flour for normal gluten full flour. It doesn’t work. I invented these yummy vegan strawberry einkorn cakes & made them to perfection.

Tips:

  • Beat less and at lower speed or by hand for lighter textures in cakes and muffin recipes.
  • Einkorn flour doesn’t rise much in the oven, so I added baking powder in this lovely cake recipe.

Let’s see this yummy cake recipe on the inside:

Juicy, a bit spiced up & just lovely on its own or with a vegan café latte! 🙂

Recipe: For 8 smaller cakes

Ingredients:

Dry ingredients:

150 gr organic whole grain einkorn flour

2 teaspoons baking powder

1/2 teaspoon ground mixed spice (koekkkruiden in Dutch)

80 gr coconut sugar

1 sachet of 8 gr vanilla cane sugar

200 gr fresh hulled strawberries, quartered & few extra

Wet ingredients:

2 flax eggs (Here I only used 2 tablespoons of ground flax + 4 tablespoons of water, mixed, left to stand for 10 minutes until thickened a bit)

75 ml sunflower oil

Method:

  1. Take a bigger bowl & sieve your flour & baking powder. Mix with a spoon. Add mixed spice, coconut sugar & vanilla cane sugar. Mix gently with a spoon. Add the quartered strawberries & fold them into the flour-sugar-spice mix until they are all covered.
  2. Preheat your oven to 160°C (fan oven) (320 F) for 10 minutes. If you have another oven it will be 180°C (356 F) In another smaller bowl ad flax eggs. Mix with a whisk & leave to stand for 10 minutes until thickened a bit. Add sunflower oil & whisk together.
  3. Pour wet ingredients to bowl with dry ingredients & mix. See that there are no lumps of flour left. Take a muffin-mini cake tray & line them with paper muffin tins.
  4. Fill your paper tins with the batter. See that there are equal amounts of strawberries in each mini cake! Top the extra strawberry pieces on top of some of the cakes & push them to the inside. Bake for about 25 minutes or until cooked through. Remove from the oven & take them out of the tray. Place them all on a wire rack to cool down completely! When cold, eat them just like that, just remove the outer paper & munch! Excellent with a vegan café latte! 🙂 Store them into a cookie-cake box! 🙂 You like what you see? 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 to get subscribed & to get my free E-book! Enjoy!  

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 Gardening, Recipes

Oatmeal Rhubarb Breakfast!

This morning, I invented this lovely warm oatmeal breakfast.

Delicious!

I harvested the 1st fresh rhubarb from our allotment! It was 766 gr in total, ooh yes! I used a lot green-red stalks for a lovely home-made crumble, I made this delicious one! The other 3 stalks, I used for this lovely breakfast! It is easy to make, fresh & super yummy too! 🙂

The 1st rhubarb from the garden = 766 gr!

Recipe: For 3 persons

Ingredients:

For the oatmeal:

1 + 1/4 cup (115 gr) gluten-free small-sized oats

1 cup (250 ml) water

1 cup (250 ml) unsweetened soy milk

For the rhubarb compote:

3 stalks of fresh rhubarb, cleaned, washed, pad dry, cut up into smaller pieces, each about 2-3 cm

3 tablespoons of water

organic cane sugar: about 2 tablespoons

Method:

  1. Make your oatmeal. Add all ingredients into a medium cooking pot. Stir & bring to the boil. Boil on medium-heat until your oats have been cooked. This took my oats 15 minutes. Keep warm.
  2. At the same time, put rhubarb pieces into fitted cooking pot. add water & stir often, bring to the boil. When rhubarb is started to soften, add cane sugar & stir round into the rhubarb. Boil until just cooked through & check with a fork. The rhubarb pieces has to be tender & cooked through. The pieces don’t all need to fall apart! Check if you find it just sweet enough. I like to still taste the tang of the rhubarb but yet a bit sweet!
  3. Serve at once: spoon your oatmeal at one side of the plate. Spoon your compote on the other side of the plate & serve at once & enjoy with your loved one & a cup of tea. 🙂