The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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greedybread

 

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I know, no Turkish or Italian bread…

I thought I would confuse you….

I love this, its my new favourite!

Gorgeous…

Well, that changes each recipe, I am a fickle bread lover, faithful to no bread.

Give me eggy sweet breads and I am your slave.

I have been reading Allyson Gofton’s Year in France book and saw the recipe in there.

Then I investigated some other recipes, had a fiddle and voila!

Sweet, yeasty bread cakes, that is me!!

Orange Blossom water, its is a sign!!

I had to do a few substitutions and I have been on a mad search for some ingredients.

But we got there in the end.

Smudge says " Yes Please"

Smudge says ” Yes Please”

1 cup of chopped cherries (I used red and green as could not get angelica to start with).

1 cup of chopped candied orange peel or mixed peel.

2 tbsp (I did a big splash) of orange blossom water.

3 Tsp of dried yeast.

4 cups of bakers flour

4 eggs

200g of butter

1/2 a cup of warm milk

1 cup of sugar, prefer castor.

pinch of salt.

Sugar pearls of possible.

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You could use flaked almonds on top but would alter the taste, be nice though.

In a small bowl place warm milk, stir in 2 tsp of the sugar and stir in the yeast.

When this is mixed well, add in 1 beaten egg and 1/4 cup of flour , mixing until relatively smooth.

Leave to stand for about 30 minutes or until the yeast mix is frothy and smooth.

It has to be smooth!!

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Place flour, remaining sugar and salt in a bowl and combine well.

Beat remaining eggs, splash in orange blossom and set aside.

When yeasty mix is ready, add in beaten egg mix and add to dry ingredients.

Add in butter and beat well, then add in the glace fruits etc when the butter is well combined into the mix.

Stir through.

This is like stiff batter, it’s not a dough as such.

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Place in an oiled bowl, cover and leave for 3-4 hours.

The slower the better as the flavour develops over time.

Place gloopy dough batter on a well floured bench/area.

Divide into 2 portions and roll into a ball.

Flour your fist and poke a hole in the middle of the balls.

Work it round a bit and enlarge the hole so its 1/3 the size of the entire cake/bread area.

Place on a baking tray lined with paper.

Cover and leave for an hour.

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Pre heat oven 15 minutes before to 160 Celsius.

Brush rings lightly with egg and place decorations on the ring.

I did red and green cherries and then pearl sugar.

Bake in the oven for 25-35 minutes.

Not too brown…cover with tinfoil if need be.

Remove from the oven and allow to rest on the tray for 5 minutes.

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Gently place rings on a wire rack to cool.

Best eaten within the day but I was eating it a day or so later and still great!

Mmm warmed with lemon curd and greek yoghurt!

Very unfrench but nice!

Great for breakfast.

GET GREEDY!

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There 2 versions of King Cake, a pastry one with almond and the one above.

My one is from the Southern France region.

David Lebovitz has a gorgeous Puff pastry version called Galette des Rois.

Here is a nice historical piece on the Galette des Rois.

http://www.greedybread.com/bread/gateau-des-rois-cake-of-the-king/

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anatolia

This gorgeous book could not have come at a better time.

Not only are the photos stunning, the recipes are ones you will make.

Traditional and regional recipes with the odd twist.

I am in heaven!!

I love it!

But today is also about 2 new recipes…..Turkish Pide & Borek…

 

This recipe is a mix of recipes by Somer that he shares in his ‘Anatolia’book, one by Ozlem and a few others collected over time.

She is another great Turkish chef who writes an awesome blog, gorgeous recipes and easy to follow.

Check her out if you have not already.

You can make this round or rectangle shaped.

I have gone with rectangle but apparently round pide is just as common.

With out further ado…..

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Turkish Pide:

4 cups of high-grade flour.

1 tsp salt.

3 tsp of dried yeast.

1 & 1/2 cups of warm water.

1/4 cup of olive oil.

1/2 tsp sugar.

For Topping:

1/4 cup of natural yoghurt.

1/4 cup of warm water (for yoghurt)

1 cup of mixed sesame and Nigella seeds.

For Tray:

Olive oil to brush on tray.

1/4 cup of wholemeal or semolina flour to dust the tray with.

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Warm 1 &1/2 cups of water and stir in sugar.

Stir in yeast and mix well.

Allow to stand for about 15 minutes.

Mix flour and salt together and place to the side.

Mix oil into the frothy yeasty mix and then combine into the flour.

Form a dough and knead for about 5-6 minutes or until smooth and elastic.

Cover and allow to stand a warm place for about an hour.

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Take dough from warm place and knead a little more and then shape into your rectangle or 2 rounds.

Brush tray with olive oil and dust with flour.

Place dough onto the tray (as above) and allow to rest for about an hour.

15 minutes before the bread is ready, pre heat the oven to 200 Celsius.

Mix yoghurt and warm water together.

Dip fingers into yoghurt mix and then indent all over the bread.

Creating pools, like on a foccacia .

You can see the indents on the photo above.

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Do this a few times and then scatter the seeds on the top.

Pop into the oven and bake for 15-20 minutes until goldy brown.

Possibly not quite as much as my lovely ovens does for me!

Remove from the heat and eat while warm or cool.

Best eaten fresh really but It was still great the next morning for breakfast.

Much better than Foccacia, that really needs to be eaten asap.

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AND a few of Borek to tempt you!!

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Did you love this?

Have you tried Baklava?

Simit?

GET GREEDY!!

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In my little Turkish Phase at the moment…

I love Turkish food but haven’t really explored their breads much apart from

the Simitthe Pide and Turkish Flat bread.

This bread is delicious and so simple to make.

Fast and tasty!

Nice long life , I was still eating it after 4 days and it had been mistakenly stuck in the fridge.

Moist, tasty, milkish….

Lovely as toast for breakfast.

Divine with avocado and tomatoes…

You could use poppy seeds for a mix up.

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Victorian Milk Bread.

3 tsp yeast

2 tsp sugar

1 & 1/2 cups of warm milk

4 cups of bakers flour/high-grade/ bread flour.

Pinch of Salt.

Sesame seeds for top of bread (optional).

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Warm milk and add in sugar.

Stir well and add in dried yeast to milky sugar mix.

Combine Ingredients and allow to stand for 10-15 minutes until frothy.

Combine flour and salt while yeast is activating.

Stir milk mix into flour and form a dough.

Knead for 6-8 minutes until a smooth dough is formed.

Put dough in a clean oiled bowl, cover and allow to rest for an hour.

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After an hour, knock back and allow to rise again, covered for an hour.

Grease a loaf or bread tin.

Remove dough from the bowl after the 2nd rise and shape into loaf tin.

Cover and allow to sit until dough reaches the top of the tin.

Pre heat oven to 200 Celsius.

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Gently brush bread with beaten egg glaze and sprinkle on sesame seeds.

Place in oven and bake for 35-45 minutes.

Remove from oven and allow to cool slightly.

Turn out bread on a wire rack and allow to cool before slicing.

Delish!!

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 Did you think this was greedy?

Have you tried Black Bolzanese Rye Bread?

or the Greedy Pumpernickel?

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Simit is so much more than a bread ring.

Traditionally eaten at breakfast and as a snack and around since the 1520’s.

Lovely nutty taste from the seeds but you can make them with poppy seeds too.

Simit , remind me of a light bagel.

Many variations of Simit exist throughout the regions of Turkey.

Ankara ones are crisper (below)

ankara bagels

simit istanbul

 In Izmir, they are called Gevrek.

You could have them with soup, afternoon tea, they are just moorish and versatile.

Scrummy with cheese and meat, rich fruit jams….

You will love them as despite looking hard, they are easy peasy to make!!

Vendors sell them in Turkey, in like what I have seen vendors selling peanuts or popcorn machines.

There is a Polish version  (obwarzanek ) too, which I took a photo of a seller when I was in Krakow but as you can see, he was not happy.

They tasted just as good in Krakow as they did in Istanbul:)

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Anyhow enough ranting…

Time for bread!

SIMIT:

I let this dough rest overnight to develop more flavour but you don’t need to but you will need to prove it more than I did to start as I put it straight in the fridge.

I would give it 1-3 hours to prove if not putting in the fridge.

4 cups of bread flour.

300ml of warm water.

I tsp sugar.

2 tsp of dried yeast.

2 tsp of salt.

Sesame seeds, about 1 cup.

1/4 of a cup of Pomegranate syrup.

30mls of water.

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Warm your water and stir in the sugar.

Add in the yeast and stir well, leave to sit for 10-15 minutes until frothy.

Place flour and salt in a mixing bowl and combine well.

Add frothy yeasty mix to the dry mix and form a dough.

Knead for 5-8 minutes until silky.

Cover tightly and place in fridge until the next day.

Remove dough from fridge as soon as you get up.

I leave it about 3 hours to come to room temperature and rise .

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Knock back the dough and cut the dough into 8-10 pieces.

Roll into balls and cover with a damp cloth and leave to rest for 20 minutes.

Roll each ball out to a long thin piece of dough, about 25-30 cm in length.

You want to fold the dough in half and twist so you get a braidy looking stretch of dough.

Or failing that do a 2 braid.

Join ends together and leave on a flour dusted tray/board for 15 minutes.

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While this is resting, toast your sesame seeds and leave to cool.

Pour syrup into a bowl and add water.

Combine well and dip rings into the syrup and leave to drain on a rack or colander for a few minutes.

Gently dip each side in sesame seeds and place on bread tray with baking paper.

Leave to rest for 30 minutes.

Preheat oven to 240 Celsius.

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Place baking tray with Simit into the oven.

I threw in a few ice cubes down the bottom of the oven to create steam to get that expansion of the bread.

You can use a steam button if you have one or spray with a water bottle:)

You only need to bake them for 10-15 minutes at this heat.

I usually do 8 minutes and turn the tray around.

Remove from the heat and allow to cool on the baking tray for a few minutes and transfer to a wire rack.

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Enjoy when you are ready.

Warm & plain are delish!!

WArm with oozing butter is just as yum!

Dunk them into freshly made bacon hock soup…Heavenly!!

GET GREEDY!!

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Did you LOVE this bread?

Do you love Turkish food too ?

Have you tried Karisik Pide?

or Baklava?

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 Aya sofia 2012 (21) (800x600)

http://www.greedybread.com/bread/simit-turkish-bread-rings/

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This is another 2-3 day bread but well worth it.

A gorgeous light rye bread that is packed full of spices, orange and molasses.

A festive Swedish bread that is so fragrant, its wonderful!

Great for breakfast, lunch and dinner…

Would I eat it with salami and cheese, maybe?

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This Limpa is a mix of 2 recipes, or the best of 2 recipes :)

1st sponge.

300 ml of warm water.

20g of yeast.

1 & 1/4 cups of wholemeal flour.

Mix together and cover and allow to brew overnight.

2nd sponge: 

Sponge from above.

1 & 1/4 cups of wholemeal flour.

3 tbsp of warmed treacle or molasses.

1 tsp aniseed.

1 tsp fennel seeds.

1 tsp cardamom.

Zest of 1 orange.

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Combine all ingredients together and mix well.

Cover with glad wrap and leave to brew overnight.

Brew it good!

The next day , take sponge out from the fridge and let it rest at room temperature for about 1-2 hours to take the chill off.

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Add

3 cups of bread flour.

2 tsp Salt.

4 tbsp brown sugar ( I used dark cane)

50g of melted butter

2 tsp yeast.

Mix all together and then mix in the sponge from yesterday.

Mix well and then knead for about 5-6 minutes.

Place in well oiled bowl and cover and leave for 2 hours.

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Remove from bowl and shape loaves.

You can also put them in bread tins.

Leave to rest for another 60-90 minutes, until doubled.

Preheat the oven to 180 C.

Bake bread for 20 minutes and then rotate the bread round.

Bake for another 20-30 minutes until bread is cooked.

Remove from the oven and allow to cool.

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Did you like this recipe?

Have you tried the Swedish sugar buns?

Or

Hot  Cross buns?

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http://www.greedybread.com/bread/limpa-light-swedish-rye/

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This is the BEST bit...

We are now on the home stretch with this bread:)

I can almost taste it!!

How are you going to eat yours??

With Salted Butter? Cheese ? Warm but plain?

Salami & Avocado?

Lets finish it!

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 Get your lovely soupy mix from the fridge.

Leave to rest a bit at room temperature while we make the caramel coloring.

Caramel Coloring:

3/4 cup of sugar

1/4 cup of water

1/4 tsp cream of Tartar.

1 cup of Boiling water.

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Place sugar and water in a saucepan and bring to a boil over a medium heat.

Boil for 2 minutes.

Add cream of Tartar, stirring well to blend, and boil until almost black.

Usually about 8-10 minutes.

BE CAREFUL WITH THIS NEXT STEP.

Remove from heat and add the boiling water slowly.

This will spit etc initially so be careful.

Stir all the time with a long spoon or a whisk.

Cool and then store in a glass container.

It will keep indefinitely.

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Add 1/2 cup of the cooled caramel color to the soupy mix.

Mix well.

In another bowl add 3 & 1/2 cups of bread flour.

1 Tbsp Salt.

2 tsp of yeast.

Mix well and combine into soupy caramel mix until a dough is formed.

Knead for about 6 minutes .

Remember you will not see the gluten development in Rye breads like with wheat breads.

Place dough in an oiled bowl and cover, leaving to rest and prove for about 90 minutes.

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 Place rested dough on a lightly dusted board/ area.

Knock back slightly and form your loaf/loaves.

I did 2 round ones but you can do ovals & I would say you can even put it in a loaf tin if you have a good one.

Line your baking tray with paper and then dust with cornmeal or coarse rye.

Place loaf/loaves on the baking paper and cover with a damp tea towel.

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Allow to rest for 60 minutes.

After 30 minutes, preheat the oven to 175 Celsius.

Place a tray at the bottom of the oven, if your oven does not have a steam function or you don't have a spray bottle.

Slash the loaves, slide them in the oven and chuck ice in the pan at the bottom to create steam.

Shut the oven door asap!

Bake for 20 minutes & then turn the oven round and bake for a further 15-20 minutes until dark brown and hollow sounding when tapped.

Place on a rack as soon as you remove the bread from the oven.

Leave for at least an hour before slicing.

roses jam

You know what to do!!

Get Greedy!

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 http://www.greedybread.com/bread/pumpernickel-dark-rye-bread-part-2/

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This beauty has been about 5 years in the making!

Dark, moist and so flavorsome.

Delicious with cheese and strong meats.

Gorgeous with soups and even better with salted butter and Rose’s Apricot conserve.

Full of big apricot chunks!

Fabulicious with hot meat on sandwiches…Don;t even get me started…

Plus being a rye, easier on those who don’t tolerate gluten well.

Yum!

Tomorrow I am having a piece with a falafel, avocado, tomato and Egmont cheese!!

How Greedy is that?

This needs about 5-7 days at least for making the sour cultures.

I have had about 5 fails with this bread BUT do not give in, persevere!!

This was due to me trialling many types of rye flours and then not getting the coloring right.

I ended up leaving the sour over a week in the fridge!!

Gorgeous and sooooooo flavorsome!!

You are going to love this!!

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We start making a sour which we will refresh daily for 3 days

We will use this sour in many recipes and it will form a base for future sour doughs.

70 g of Rye Flour.

55 ml of warm water.

Combine ingredients and mix to a stiff dough.

Place in a bowl, cover with gladwrap and leave 24 hours.

Mark a time on the top!

Serious, it helps…

Day 2,

 Add 70 g rye flour and 55 ml of warm water to existing mix and mix well.

You wont have seen any activity as yet but soon!

Day 3,

Throw out half the mix, it should be spongy underneath.

Add in 70 g rye flour and 55 g warm water.

Mix well, cover and leave fOR another 24 hours.

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 Day 4: Begin making the bread.

Use the 1/2 the sour that you have made above.

Save the rest for another bread in the next few days or keep feeding it , using the same amounts above and discarding 1/2 every 3 days for another 9 days and then you will be able to store it in the fridge and feed it once a week to have a sour ready when you need it.

Add into 3/4 cup of Coarse rye meal (if you can get pumpernickel use it).

Add in 1/2 cup of warm water and mix well.

Cover and leave for 6 hours in a warm dark place.

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After 6 hours, add into the sour , 1 &1/2 cups of warm water & 1 1/4 cups of coarse rye meal..

Mix well, leave covered for 5 hours until all soupy and bubbly and then refrigerate overnight….

See you tomorrow for Part two….

mr greedy

 Recipe is from one of my favourite books!!

INSIDE THE JEWISH BAKERY by Stanley Ginsberg & Norman Berg.

http://www.greedybread.com/bread/pumpernickel-dark-rye-bread-part-1/

 

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greedybread

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Hope you made the ones yesterday!!

These Pain aux raisin are more like a brioche dough than yesterdays.

Not overly rich, almost cake like in texture.

I prefer the more flaky pastry texture myself but you try both and see.

Both are gorgeous but I would like to try these making a richer brioche recipe though.

Try making just brioche too and see how you like it.

I think brioche is sort of hybrid, not a bread but not exactly a pastry either.

I have also tasted these made with pastry, not yeasty bread pastry.

You do need to make the Brioche dough the night before in most recipes and this is no exception.

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For the Dough:

4 cups of Bread flour.

2 tsp of salt.

1/4 cup of sugar.

3 tsp of dried yeast.

1/4 cup of cold water.

6 eggs.

200g butter at room temperature.

1 & 1/2 cups of pre soaked raisins.

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Creme Patissiere;

150 ml of milk

Vanilla Bean with seeds scraped out.

2 Tbsp of castor sugar.

1 Tbsp of cornflour.

3 egg yolks.

Apricot Glaze:

3 big Tbsp of apricot jam (I like Roses Apricot Conserve).

4 Tbsp of warm water.

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Combine all dry ingredients, including yeast together.

Mix water and eggs together and combine to make a dough.

Knead for about 5-6  minutes until smooth.

Add in butter, 30 gms at a time.

The dough will be very sticky initially but will come together.

Knead about 10 minutes in total.

Place dough in an oiled bowl, cover and leave for about an hour.

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Remove dough from bowl and gently knock back a little.

Return to bowl, cover & refrigerate overnight.

Place raisins in a bowl and cover with hot water.

Leave for 5 minutes, drain and then leave raisins draining overnight in the fridge.

This will make them nice and plump.

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Make Patissierie creme.

Place the milk in a saucepan and scrape in the seeds from the vanilla bean.

I also put the seedless bean in too as it's still has lots of flavour to give us!!

Bring to slow boil.

Beat yolks in a dish and add in sugar and cornflour.

Remove bean.

Pour milk over this mixture and whisk well.

Return to sauce pan and simmer over a low heat, whisking all the time.

Cook for 2-3 minutes and then remove from heat.

Place patissierie creme in a bowl, cool and cover and place in fridge with dough and raisins for tomorrow):

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Remove dough from the fridge the next day and roll out to about 60 x 30 rectangle.

Using a pallet knife if possible, or a spatula or non stick scraper, spread patissiere creme over dough.

Sprinkle raisins over the dough.

From the top edge, furthest away (long end) roll dough towards you, as tightly as possible.

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If you look at my other version of Pain aux raisins, you can see the whole rolling up of the dough process.

Cut the dough into 3 cm slices and place on baking tray with paper.

Give each pain aux raisin about 5-6 cm between as they will expand a little.

Gently cover and leave for an hour to prove.

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Pre heat the oven to 200C .

Place apricot jam in a small pan and warm with water until clear...place aside for pain aux raisins as soon as they come out of the oven.

Gently egg wash the pastries and place in the oven.

Bake for 15-18 minutes and rotate half way through.

Warm thinned apricot and as soon as you remove the pastries from the oven, brush heavily with apricot jam.

Leave to cool on racks...

All glossy and yummy!

ENJOY ENJOY ENJOY!

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Dean Brettschneider was my inspiration for this recipe from his latest bread book, " Bread".

Fabulicious!!

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These delicious sweet buns are going to have you going back for another and another and….

Lovely soft dough with a hint of cardamom.

Filled with a cinnamon and brown sugar and twisted into shape, dusted with sugar nibs…

Just gorgeous..

Not overly sweet, perfect for breakfast in my mind…and afternoon tea…

Anytime!!

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Easy to make and not time-consuming:)

You will need …

20 g of dried yeast.

4 cups of bread flour.

Good pinch of salt.

120 g butter.

1/2 cup of castor sugar.

1 egg.

2 tsp cardamom

1 cup of milk warmed.

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For filling:

1/2 cup of brown sugar (I used dark cane).

2 tsp cinnamon.

Sugar nibs for dusting later.

pearlsugar-dansukker

 

Mix yeast with a little sugar and then add into warmed milk.

Stand and allow to froth, about ten minutes.

Put all dry ingredients  (flour, sugar, salt, cardamom) into a bowl and combine well.

Rub butter into the dry mix until like breadcrumbs.

Beat egg and put into yeasty mix & pour into dry mix to form a dough.

Use dough hook and knead for 10 minutes.

Place dough in an oiled bowl, cover and leave for 1 hour.

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Place dough on a lightly floured area and gently knock back.

Place dough back in the bowl and leave for another 30 minutes covered.

Combine cinnamon and brown sugar together.

Beat an egg with a little water for egg wash.

Remove dough from bowl and place dough on a lightly floured area.

Roll out dough to a 45 x 30 cm rectangle.

Brush dough with warm water and sprinkle with cinnamon mix.

Fold dough over so you have a rectangle 1/2 the size but double-sided.

Cut into long strips about 3 cm wide.

I think I got 14 strips.

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Gently twist each strip and then do a knot, tucking the loose end underneath.

Place on a tray lined with baking paper.

Leave for 45 minutes.

Pre heat oven to 190 Celsius whilst buns are proving.

Brush buns gently with egg wash and sprinkle with nibbed sugar.

Place in the oven and bake for 15-18 minutes.

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Remove from the oven and cool on a rack.

I had one whilst warm…LOVELY!!

You can omit the cinnamon and use just cardamom in the filling or you can add flaked almonds on top of the rolls.

A few variations on this national treasure:)

ENJOY, ENJOY ENJOY!

Get greedy!!

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 http://www.greedybread.com/favourites/kardemummabullar-swedish-cardamom-buns/

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greedybread

 

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I can not believe this bread!!

It is so good!

Just like the gorgeous dark rye grain breads you can buy at markets:)

So greedily wrapped with this one.

You are soooooooo Going to love it!

The first one was a fail fail fail!!

Well, it SHOWED promise, it was uncooked but I could see how good it would be .

KEEP THE BREADY FAITH:)

Remember this one is another soaker overnight but worth it and this bread will keep up to a week…Plus an overnight sour mix.

But you will have eaten it way way by that time.

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Do first in the morning :Sour mix:

50g of rye flour.

pinch od salt.

pinch of yeast.

50 g of bread flour.

50g of yoghurt.

Warm water to mix to a paste.

Mix flours , salt and yeast together, add in enough warm water for a runny smooth paste.

Add in yoghurt and cover, leaving to brew for 8-12 hours.

When you make the soaked grains below, add 25 g of rye and 25 g of wheat flour and more warm water to your bubbly sour brew.

Mix to a smooth paste and cover, allowing to stand overnight with the grains.

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Do in the afternoon :Grains to soak overnight.

1 & 1/2 cups of mixed sunflower seeds, rye flakes, kibbled rye, wheat flakes .

You could use a mix of grains you like but make sure it has the rye grains in it for that flavour.

Salt.

Place salt & grains in a bowl.

Cover with enough hot water to cover grains and then cover with wrap and leave overnight.

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Dough for Bread:

1 & 1/2 cups of bread flour.

1 cup of rye flour.

15g of treacle.

20g of Olive oil.

20g of dutch cocoa or a rich dark cocoa (not a sweet milk chocolate cocoa).

Sour mix from above.

Soaked grains from above.

150g warm water (mix treacle into this).

2 grated carrots.

1 tsp yeast.

Pumpkin seeds (or sesame seeds) for top of bread.

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Grease a bread tin well.

Put all dough ingredients into a bowl and combine well.

Mix on slow speed for about 10 minutes.

This is not a dry bready dough that you can really play with.

Its sort of like a large heavy cake mix, almost batter like.

Spoon into bread tin and then sprinkle seeds on top.

Leave for 2 -3 hours to rise.

It will not rise a lot, this is a rye bread.

30 minutes before it is ready, heat the oven to 250 C.

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If you can steam in your oven, that would be good.

If not, ten minutes before placing bread in the oven, place a small tray at the bottom of your oven.

You need ice cubes to toss in here as soon as you place the bread in the oven.

Put bread in the oven, toss in the cubes and shut the oven.

Turn it down to 180 C and leave to bake for 60-75 minutes, depending on your oven.

Remove from oven and leave to cool for a while then turn out on a wire rack.

DO NOT SLICE UNTIL BREAD HAS BEEN COOL FOR AT LEAST 6 HOURS IF NOT MORE.

Else the texture will be googy and unset.

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I am telling you, when you slice it and see how fabulous and moist it is., you will just love it!

It is moist like proper pumpernickel.

Just gorgeous.

ENJOY, ENJOY, ENJOY!!

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 http://www.greedybread.com/bread/danish-rugbrod-danish-rye-bread-with-pumpkin-seeds/

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