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!

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

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:

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

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.

Like what you see & want receive my posts per email? Subscribe here & join 2,000 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 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

Grilled Haloumi Salad with some crunch!

A week ago, I invented & made this lovely delicious colourful grilled haloumi salad! Yummy that it was! It is quick to make in a jiffy! It is also perfect in this hot weather we are having lately here in Belgium,…

Delicious!

This is & SUPER TASTY SALAD where you can put anything in that you like! I used a combo of 3 sorts of quinoa & raw &cooked veggies & grilled haloumi salad. Perfectly topped with a simple home-made balsamic vinegar dressing! It is THAT SIMPLE! Let’s make it now!

Recipe: For 4 persons

Ingredients:

For the salad:

cold cooked quinoa for 3 persons: I used a combo of white, red & black quinoa that I cooked in some hot vegetarian stock & drained well, put into the cold fridge.

2 thick peeled carrots, peeled into thin wider ribbons

2 spring onions, cleaned & cut up into rings, fresh from the garden

1 can of corn, well-rinsed & drained

1 red bell pepper, deseeded & white bits removed, cut up into cubes

mixed fresh salad leaves from the garden

1/2 cucumber, peeled & cut up finely`

black pepper

some sea salt

1-2 blocks of haloumi, drained well & pad dry, each one carefully cut up into thicker strips

that same peppery extra virgin olive oil

For the dressing:

a good peppery extra virgin olive oil

sea salt

black pepper

a good aged balsamic vinegar

Method:

  1. Take your cold cooked quinoa out of the fridge & add all other veggies to it except the salad leaves! Mix well & season a bit with black pepper & some sea salt. Place back into the fridge for at least 1 hour.
  2. Heat grill pan up on high heat. side. Take chopping board & place all strips of haloumi on it. Brush one side with that lovely olive oil & wait until grill pan is extremely hot. When hot, place your oiled haloumi strips onto the hot griddles of the pan & grill for at least a few minutes each. Place them the way that you will have horizontal stripes on your cheese. That looks so pretty! Brush the upside with olive oil. Grill them for 1-2 minutes more. Turn, heat off.
  3. At the same time, make the simple quick dressing. Take a fitted jam pot & add all ingredients. screw lid on & shake jam pot up & down a few times to let the ingredients mingle. Taste. It must taste lovely!
  4. Plate up. Place mix of salad leaves all over each plate. Place 2 spoonfuls for more of your quinoa-veggies mix on top of the salad leaves & arrange 4 haloumi slices per plate. Now, just before serving, drizzle a few teaspoons of the dressing all over your quinoa salad but not over your haloumi, please! Enjoy, with loved one’s & a nice glass of chilled grenache rosé!

♥ Stay Tuned & subscribe by email! Join 2,000 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

http://eepurl.com/bSJtUr

You might like: