Potato Bread

If you have left over boiled potatoes from dinner use it to bake this amazing moist and great tasting bread.

4 Potato Bread
8 boiled potatoes, mixed
6 dl milk (600ml)
50 grams of yeast
2 tsp salt
2 tbsp dark corn syrup
2 tsp bread spice (mix of anise, fennel, caraway)
2 dl rye flour (200ml)
14-15 dl (1400-1500ml) wheat flour

Crumble the fresh yeast into a bowl and add lukewarm milk (37 d C.). If you are using dry yeast, let it dissolve in warm milk min. 43 degrees C. Set aside for 10-15 minutes while the yeast dissolves.

Add golden salt, syrup, bread spice, mixed potatoes into the milk and yeast mixture. combine. Add rye flour and wheat flour a little at a time and combine until you have used almost all the flour. The dough should become smooth. Make sure you don't use too much flour as it will make the bread dry. Work the dough by hand for about 20 minutes or in a kitchen aid for about 10 minutes. When you feel that the dough is ok, cover the bowl with a kitchen towel and set aside to rise to double its size for about 40-60 minutes. Place the bowl in a warm place.

TIP:
The dough is ready when it's slightly glossy. If you work the dough too little, the bread will turn out dense. One trick is to take a piece of dough between your thumb and index finger, pull finger apart, if the dough between your fingers are thin and elastic, you've worked it enough. Otherwise....work it more:-)

Sprinkle some flour onto work top and place the dough on top. Work the dough once again, this time, just a little bit, add extra flour if the dough is too sticky. Divide the dough into 4 equal sized pieces. Make large round loafs and place on an oven paper covered baking plate. Use a glass to make a whole in the middle of the bread. Sprinkle some flour on top. Leave and let rise for another 30 minutes.

Preheat the oven to 230 degrees C. Bake in the middle of the oven for about 15 minutes, until your bread has lots of colour. Let cool on an oven rack.


ENJOY!

Dried Fruit & Walnut Quick Bread

If you like a healthy yet sweet bread, then this is for you, a full flavoured Dried Fruit and Walnut Quick Bread. The dried apricots and raisins adds a nice sweetness to this quick bread and the walnuts and sunflower seeds ads to a crunchy texture. I love quick breads as they are super simple to bake and you can easily change the recipe to suit your personal taste.

This kind of bread is best the day after baking, to let it "set", and you can easily store it for about two weeks in a plastic bag.

Apricot, Raisin and Walnut Quick Bread

3 dl flour (300ml)
2 1/2 dl rye flour (250ml)
1 dl porridge oats (100ml)
2 dl crushed rye (200ml)
1 dl dried apricots (100ml)
1 dl raisins (100ml)
1 dl walnut (100ml)
1 dl sunflower seeds (100ml)
1 dl linseeds (100ml)
1 1/2 tsp salt
1 1/2 tsp bicarbonate
1 1/2 tsp baking powder
1 tsp fennel seed
1/2 tsp caraway powder
1/2 tsp aniseed
1 dl light molasses syrup (100ml)
4 1/2 dl butter-milk (or natural yogurt) (450ml)

Decoration: oats

Preheat the oven at 200 degrees C.

Chop walnuts and dried apricots coarsely and put into a bowl. Add all the dry ingredients including the spices and combine. Add syrup and yogurt. Mix it all together quickly.

Put the sticky dough into a greased 1 1/2 liters bread-tin. Don't let the bread-tin be filled more than 2/3 since the bread will rise in the oven. Sprinkle oats on top for decoration.

Bake the bread in the middle of the oven for about 90 minutes. Cover with foil if the loaf starts to get to dark.

ENJOY!

Yogurt & Oat Scones

Scones are quick and easy to make for your for afternoon tea or a long lazy weekend breakfast. This recipe is my favourite scone recipe as the texture is soft and light yet the outside is slightly crispy. And they have the right level of sweetness.  Serve with butter, cream cheese or marmalade.

Yogurt & Oat Scones,  8 pcs
4 1/2 dl flour (450ml)
3 dl porridge oats (300ml)
1/2 tsp salt
1 1/2 tsp baking powder
1/2 dl sugar
125 grams butter, cold
1 egg
2 dl yogurt (200ml)
2 tbsp milk and oats for brushing the scones


Pre-heat the oven to 250 degrees C.

Combine the dry ingredients, add butter and crumble it together. Add yogurt and egg and knead very lightly to a smooth dough. If you knead the scones too much they'll turn out dense and not light and fluffy.

Flatten the dough until about 3 cm high, use a glass to cut round scones.

Place the scones onto an oven papered baking plate. Brush with milk.

Bake in the oven for about 15 minutes, until golden.

ENJOY!

Multi Seed Crackers

Healthy, crunchy, nutritious, low carb, Multi-Seed Crackers. Another great thing about these cracker is that they are super easy to make. Great with dips, spread, or plain. I love to eat them with hummus or avocado and a big cup of tea!

Multi Seed Crackers
1/2 dl flax seeds (50ml)
1/2 dl sesame seeds (50ml)
1/2 dl pumpkin seeds (50ml)
3/4 dl sunflower seeds (75ml)
2 dl cornflour (200ml)
1 pinch of salt
1/2 dl sunflower oil (50ml)
2 1/2 dl water, hot (250ml)
Sea salt flakes


Preheat the oven to 150 degrees C and prepare one baking sheet lined with parchment paper.

Place the flours, seeds and salt in a mixing bowl. Add the olive oil and stir it in with a fork. Add the hot water and mix it in. Spread the sticky dough evenly on your baking sheet, as thin as possible. Sprinkle some sea salt flakes on top. The recipe said 70 minutes, but my crackers had a nice, crunchy texture and golden surface already after 40 minutes,. Maybe my oven temperature was higher than called for...

Transfer to a cooling rack. Then break into preferred sized crackers. The crackers will keep for a few weeks in an airtight container.

ENJOY!

Healthy Carrot & Seed Buns

Summer is over and it's getting colder in Sweden and what is better to eat on a rainy day but Soup and a hearty healthy Carrot Bread? In this recipe I added loads of different seeds since I love the crunchy texture and also, they get way healthier than eating just a plain wheat based bread. The carrots doesn't actually give much flavours to the buns but they do turn out beautiful orange coloured and very, very moist. I hope you like them!

Healthy Carrot & Seed Buns
25 grams of fresh yeast or 1tbsp dry yeast
4 dl water (400ml)
2 carrots, medium sized, finely grated
1 dl sunflower oil (100ml)
1 tbsp dark corn syrup (25 ml)
2 tsp salt
2 tsp bitter orange
1/2 dl sunflower seeds (50ml)
1/2 dl flax seeds (50ml)
1/4 dl sesame seeds (25ml)
4 dl rye flour (400ml)
7-8 dl wheat flour (700-800ml)

Crumble the fresh yeast into a bowl and add lukewarm water (37 d C). If you are using dry yeast, let it dissolve in warm water min. 43 degrees C. Set aside for 10-15 minutes while the yeast dissolves.

Add finely grated carrots, sunflower oil, syrup, salt, bitter orange, all the seeds, rye flour and almost all flour into the yeast mixture. The dough should still be a little bit sticky. Make sure you don't use too much flour as it will make the bread dry. Work the dough by hand for about 20 minutes or in a kitchen aid for about 10 minutes. When you feel that the dough is ok, cover the bowl with a kitchen towel and set aside to rise to double its size for about 40-60 minutes. Place the bowl in a warm place.

TIP:
The dough is ready when it's slightly glossy. If you work the dough too little, the bread will turn out dense. One trick is to take a piece of dough between your thumb and index finger, pull finger apart, if the dough between your fingers are thin and elastic, you've worked it enough. Otherwise....work it more:-)

Sprinkle some flour onto work top and place the dough on top. Take small pieces of the dough and roll into buns. Place the buns on your baking sheet. Brush with milk.

Leave and let rise for another 30 minutes. Preheat the oven to 200 degrees C.

Bake in the oven for about 20 minutes, until your bread is golden coloured. Let cool on an oven rack.


ENJOY!

Healthy and Quick Lingonberry Loaf

I just love to bake no-yeast breads as it's so uncomplicated. You don't even have to kneed the bread. You basically just add all ingredients in a bowl, combine, spoon it into the loaf tin and bake. Who said it was difficult and time consuming to make homemade healthy bread? The dark corn syrup gives the bread a nice robust sweet flavour as well as making the bread darker in colour. Lingonberries adds a sweet and sour flavour and the sunflower seeds adds crunchiness. Eat with your favourite toppings as cream cheese, ham, tomato and cucumber.

Lingonberry Loaf
3 dl wheat flour (300ml)
1 dl porridge oats (100ml)
2 1/2 dl rye flour (250ml)
1 tsp salt
1 tsp baking powder
2 tsp bicarbonate
1 tbsp bread spices (1/3 anise, 1/3 fennel, 1/3 caraway)
1 dl lingonberries (or lingonberry jam) (100ml)
1 dl dark corn syrup (100ml)
3 dl yogurt (300ml)


Preheat the oven at 150 degrees. Combine all ingredients in a bowl. You don't have to kneed the dough, just combine. Grease or place grease-proof paper in a 1 1/2 litre loaf tin. Spoon the sticky dough into the loaf tin. Bake at the bottom of your oven for about 50-60 minutes or until a stick comes out clean. Let it cool before slicing.


Enjoy!

Crescent Rolls

I get so excited when I succeeed in baking bread! Somehow it's easier to find great recipes for delicious sweets. Bread is more difficult, and sometimes the flavour of the bread is boring and don't turn out at all the way I hoped.  I do prefer to eat healthier breads, but these ones were so cute and looked like croissants so I had to try them out. And I'm glad I did! Freshly baked from the oven, I prefer to eat them with salty butter. The next day I prefer them with cheese and cucumber or why not a sweet apricot marmelade:-)

Crescent Rolls, 18pcs
6 dl water, warm (600ml)
1tsp sugar
1 tbsp dry yeast
2 tbsp sunflower oil
2 tsp salt
12-13 dl flour (1200-1300ml)

Topping:
1 egg
poppy seeds

Mix dry yeast, half the warm water and sugar, set aside for 10 minutes. Add the rest of the water and remaining ingredients. Work into a smooth dough for about 15 minutes by hand. If you take a small piece of dough between your thumb and index finger, the texture of the dough should be elastice and turn into an elastic string once the dough is ok.

Cover the dough with a kitchen towel and set aside and let rise to double its size, about 45 minutes.

Work the dough on a floured surface. Divide into 3 pieces. Roll the dough round, 30cm in diameter. Cut into 6 triangles. Roll each triangle, starting from the wider part. Curve the crescent roll a little bit and place on an oven papered covered baking plate. Cover the crescent rolls with a kitchen towel and let rise once again for about 30 minutes.

Preheat oven at 250 degrees C.

Brush the crescent rolls with egg and sprinkle poppy seeds on top. Bake in the middle of the oven for 15 minutes, Lower the heat at 175 degrees C, and bake for another 5-10 minutes. In the recipe it said 20 minutes, but that had been too long in my oven.

ENJOY!

Quick Bread - Kavring

This Quick Bread, or Kavring, as it's called in Swedish, is a dark rye bread, with a sweet flavour from dark corn syrup. You basically mix all ingredients quickly, pour it into a bread tin, bake it, and 1 hour later you've got yourself an amazing breakfast bread for a long, lazy, weekend breakfast:-) Cut thin slices and add your favourite toppings, like cream cheese, ham and sliced cucumber. And you're off to a great start of the day!

Kavring
1,5 dl Rye flour (150ml)
2 1/2 dl Wheat flour (250ml)
1 tsp baking soda
1 tsp salt
3 dl yogurt (300ml)
1 1/4 dl dark corn syrup (125ml)

Preheat the oven at 175 degrees C. Butter and flour a 1-litre baking tin.

Place all dry ingredients in a bowl and combine. Add yogurt and dark corn syrup, combine quickly to a smooth mixture. Pour the mixture into the bread tin.

Bake the bread in the middle of the oven for about 40 minute. However, I had to bake the bread for a little bit over an hour. Use a stick to check the centre of the bread to see if it comes out clean, when it does, the bread is ready. Remove from the bread tin and let it cool covered by a kitchen towel.

ENJOY!

Swedish Flat Bread - Polar Bread

I'm so happy and excited today!! I found a great bread recipe and of course I have to share it with you! In Sweden we call this bread "Polar Bread" and I would say it's somewhat similar to a flat bread. I was surprised how easy and quick it was to make it, even though it's a yest based bread. The texture of the Polar Bread is soft, a little chewy and has a mild rye flavour. This is a keeper recipe and a new favourite of mine! I'll bet your kids will like it too. Make a batch, store in the freezer and you can easily heat it up in your toaster for a quick and healthy breakfast. I prefer to eat my Polar Breads with a mild cheeze/cream cheese and cucumber.

Polar Bread, 20 flat breads
50 grams butter
5 dl water (500ml)
50 grams of fresh yeast, or 1 tbslp dry yeast
3 tbsp golden syrup
1 tsp salt
5 dl rye flour (500ml)
11 dl wheat flour (500ml)

Melt butter, add water and warm until 37 degrees C, is using fresh yeast, about 45 degrees or little more, if using dry yeast. Pour the liquid into a bowl, add yeast, and let it dissolve. Add golden syrup and salt and stir. Add most of the flour and work the dough until smooth and a little shiny. By hand, about 20 minutes. The dough should not stick to the edges of your bowl when you've worked it enough. Sprinkle some flour on top, cover with a kitchen towel, and set aside and let it rise to double the size, about 30 minutes.

Heat oven at 275 degrees C. Place oven paper on several baking plates. Divide the dough into 20 pieces. Form to round balls and then use a rolling pin to flatten your breads on a floured baking table. Prick your Polar Breads using a fork and place onto baking plates. Cover with a kitchen towel and let rise for about 10 minutes.

Bake in the middle of your oven for about 3-5 minutes. Let them cool on a rack, covered with a kitchen-towel.

Don't forget to join My Sweet Party with your Favourite Pie!

ENJOY!

My Sweet Party JUNE - Top 3 Summer Fruit Favourites

It has been difficult to choose my top three favourites from My Sweet Party - June - Summer Fruits, you've linked up amazing and tempting sweets! If you would like to check out all Summer Fruit contributions, do so here.

First up is a very summery Strawberry and Cheese French Toast made by Jennifer at Peanut Butter and Peppers. I am a big fan of her blog and always feel inspired when browsing around her blog and drooling all over her delicious recipes. I recommend you to check out her blog and her amazing weight loss story. This Strawberry and Cheese French Toast must be the perfect start on a lazy summer weekend.

My next favourite also include strawberries in the recipe, it must be THE summer fruit all times, strawberries are so delicious, and sweet and colourful. Ambreen from blog Simply Sweet n Savory linked up these lovely and yummy looking Strawberry Jam Ring Cookies. Buttery cookies, sandwiched together with strawberry jam and dusted with icing sugar. I love cookies with jam so this is definitely a must try.

I LOVE MANGO! Which means that this Mango Lime Tart from blogger Julie at White Lights on Wednesday had to be in my top three favourites. It sounds absolutely fantastic! make sure to stop by her blog to be inspired for more amazing treats.

ENJOY and don't forget to link up your favourite pie to My Sweet Party-July.

Homemade Pizza

On a rainy day, why not stay indoors...of course...why go outside and become all cold and  wet:-)...and make yourself a tasty homemade pizza?! Go all in, and add all your favourite toppings!! That's what I did the other day. The recipe below is for the pizza crust and the toppings is of course optional. My topping was tomato sauce (store bought as I felt kinda lazy), red peppers, leek, mushrooms, smoked ham, cheese and chevré cheese.  YUM YUM!





Pizza Dough, 3 regular pizza
1 1/2 cup warm water
1 tsp salt
1/3 cup olive oil
4 cups flour
1 package yeast ( 2 1/4 tsp)


Pour the yeast over the warm water in a small bowl, stir and let the yeast dissolve. Add almost flour, salt and olive oil and work the dough until smooth. Shape the dough into a round ball and place in an oiled bowl, rubbing oil on the dough as well. Cover the bowl with a kitchen towel and set aside and let it rise to double the size for about one hour.

Preheat the oven at 25o degrees C. Roll out the pizza dough and place it on a baking plate. Brush olive oil on top of your dough, this will prevent the tomato sauce from making the pizza crust soggy. Spread the tomato sauce over the dough and then sprinkle cheese and your favourite toppings on top. Bake for about 15 minutes.


This is linked up to Foodie Friday

ENJOY!

Bagels

I thought it was going to be such a hassle to bake bagels, that I've kept pushing it forward for a while. Finally, I made my very first bagels and man they were yummie:-) OK, baking bagels do require some extra time and effort but it's not difficult, and in my opinion it's worth it. You have plenty of time doing other things while the dough rises. And when the bagels finally are ready, I prefer to eat them with lots of cream cheese, smoked salmon, green salad and red onion. Voila! You've got yourself a very nice lunch!





Bagels, 12pcs
25 grams yeast (fresh) or 1/2 tbsp dry yeast
5 dl lukewarm water or hot water for dry yeast (500ml)
2 1/2 tsp salt
2 tbsp liquid honey
13 1/2 dl  flour (1 litre + 350 ml)

1 egg white
1 dl sunflower seeds, sesame seeds or poppy seeds


Place yeast and lukewarm/hot water in a bowl, add salt and honey. Add flour a little bit at a time. Work the dough for about 5 minutes if using a kitchen aid and 15-20minutes if doing it by hand. The dough should be dense and a little hard.

Set aside in a warm room, and let rise to double its size covered with a kitchen towel, about 1 hours.

Place the dough onto your baking table sprinkled with flour and divide into 12 pieces.  Shape each piece to a round bun and press out a hole in the middle with your index finger. Twirl the piece of dough around your finger so the hole gets bigger.

Let your bagels rise on an oven papered baking tray for about 45 minutes.

Bring water to boil in a large saucepan. Preheat the oven at 175 degrees C.

Boil your bagel doughs, a few at a time, for about 2-3 minutes on each side.

Let them dry on a kitchen towel.

Place them onto your oven papered baking tray and brush with beaten egg white and sprinkle seeds on top.

Bake the bagels in the middle of the oven for 20-25 minutes, until golden.


ENJOY!

Apple and Nut Bread

This bread is packed with healthy juicy red apples, protein filled mixed nuts like hazelnuts, cashew's, brazilian and pecan nuts, to make this bread even healthier I added crushed rye. What do you think? Can a bread get more healthy than this?! I was a little disappointed though, because the bread doesn't taste anything from the apples as I'd hoped it would. But the apples made the bread juicy and it's still a nice bread for a healthy breakfast.


Apple and Nut Bread, 4 loafs
100 grams of fresh yeast
1 L water
4 apples, grated
2 1/2 dl crushed rye (250ml)
1 tbsp salt
2 kg wheat flour (I mixed and used 50/50 wheat and rye flour)
3 handful of chopped mixed nuts

Crumble the fresh yeast into a bowl and add lukewarm water (37 d C.). If you are using dry yeast, let it dissolve in warm water min. 43 degrees C. Set aside for 10-15 minutes while the yeast dissolves.

Place crushed rye into another bowl add boiling water, set aside for 10 minutes, to let the rye go softer.

Add salt, grated apples, crushed rye and almost all flour into the yeast mixture. The dough should still be a little bit sticky. Make sure you don't use too much flour as it will make the bread dry and dense. Work the dough by hand for about 20 minutes or in a kitchen aid for about 10 minutes. When you feel that the dough is ok, cover the bowl with a kitchen towel and set aside to rise to double its size for about 40-60 minutes. Place the bowl in a warm place.

TIP:
The dough is ready when it's slightly glossy. If you work the dough too little, the bread will turn out dense. One trick is to take a piece of dough between your thumb and index finger, pull finger apart, if the dough between your fingers are thin and elastic, you've worked it enough. Otherwise....work it more:-)

Sprinkle some flour onto work top and place the dough on top. Work the dough once again, this time, just a little bit, add extra flour if the dough is too sticky. Divide the dough into 4 pieces and place in loaf tins. 

Leave and let rise for another 30 minutes. Preheat the oven to 225 degrees C.

Bake in the oven for about 30 minutes, until your bread has lots of colour. Let cool on an oven rack.

ENJOY!

Have you submitted a contribution to my first My Sweet Party ? The theme of my first party is chocolate and I would love you to join!



This is my contribution to Breakfast Ideas monday's

Healthy Carrot and Rye Bread

I've surprised myself with yet another wonderful bread and of course I have to share it with you! I really think I've learnt how to make delicious and fluffy bread now, and I can't wait until I can find more bread recipes to try out:-) I know, it's not sweets, but OMG what I love freshly baked bread. And when the bread is lovely like this, with lots of flavours, you hardly need any topping, except maybe some lightly salted butter.

This Carrot and Rye Bread is healthy with its crushed rye and carrots, but it's definitely not a dry and boring kind of bread. In fact it's totally the opposite! The carrots make this bread very moist and helps you increase your intake of your daily vegetables:-)




Healthy Carrot and Rye Bread
25 grams of fresh yeast or 1tsp dry yeast
4 dl milk (400ml)
1/4 dl golden syrup (25 ml)
1-2 tsp salt
2 carrots, medium sized
2 tsp bread spice (a mix of anise, fennel and caraway)
1 tbsp sunflower oil
1 dl crushed rye (100ml)
1 dl boiling water (100ml)
6-7 dl wheat flour (600-700ml)

Decoration:
milk
sesame seeds, sunflower seeds

Crumble the fresh yeast into a bowl and add lukewarm water (37 d C.). If you are using dry yeast, let it dissolve in warm water min. 43 degrees C. Set aside for 10-15 minutes while the yeast dissolves.

Place crushed rye into another bowl add boiling water, set aside for 10 minutes, to let the rye go softer.

Add golden syrup, salt, grated carrots, bread spice, sunflower oil, crushed rye and almost all flour into the milk and yeast mixture. The dough should still be a little bit sticky. Make sure you don't use too much flour as it will make the bread dry. Work the dough by hand for about 20 minutes or in a kitchen aid for about 10 minutes. When you feel that the dough is ok, cover the bowl with a kitchen towel and set aside to rise to double its size for about 40-60 minutes. Place the bowl in a warm place.

TIP:
The dough is ready when it's slightly glossy. If you work the dough too little, the bread will turn out dense. One trick is to take a piece of dough between your thumb and index finger, pull finger apart, if the dough between your fingers are thin and elastic, you've worked it enough. Otherwise....work it more:-)

Sprinkle some flour onto work top and place the dough on top. Work the dough once again, this time, just a little bit, add extra flour if the dough is too sticky. Divide the dough into 3 same sized pieces. Make one large round loaf and place on an oven paper covered baking plate. Roll the other 2 doughs into 14 round balls. Place the rolls around the big loaf like a garland. Brush with milk and sprinkle sesame seeds, sunflower seeds etc on top.

Leave and let rise for another 30 minutes. Preheat the oven to 225 degrees C.

Bake in the oven for about 30 minutes, until your bread has lots of colour. Let cool on an oven rack.

ENJOY!


Have you submitted a contribution to my first My Sweet Party ? The theme of my first party is chocolate and I would love you to join!


This is contributed to Breakfast Ideas Mondays.

Walnut and Apricot Rolls

I'm not very fond of raisins in bread, but apricots is a whole different thing! That I love! It adds a little bit of sweetness to the bread, and in combination with nutty and crunchy walnuts, yum yum, need I say more:-) Like in many of my breads, I've added lots of oats to these "white" rolls. If you don't like oats or prefer to bake with only wheat flour, just replace the oats with wheat flour.

Walnut and Apricot Rolls, 12 pcs
50 grams fresh yeast
6 dl water (600ml)
5 dl oats (500ml) ( I used porridge oats)
7-8 dl flour
2 tsp salt
1 handful of chopped dried apricots
1 handful of chopped walnuts

Decoration:
milk
sesame seeds, sunflower seeds, oats, etc

Crumble the fresh yeast into a bowl and add lukewarm water (37 d C.) Mix and let the yeast dissolve.

Add salt, oats and flour, the dough should still be a little bit sticky. Make sure you don't use too much flour as it will make the bread dry. Work the dough by hand for about 30 minutes or in a kitchen aid for about 15 minutes. When you feel that the dough is ok, add the dried apricots and walnuts.

TIP:
The dough is ready when it's slightly glossy. If you work the dough too little, the bread will turn out dense. Don't worry if it does, I've worked the dough too little a couple of times, and it still tastes nice, but for the prefect bread...work it more:-). One trick is to take a piece of dough between your thumb and index finger, if the dough between your fingers are thin and elastic, you've worked it enough. Otherwise....work it more:-)

When you've worked the dough, cover the bowl with a kitchen towel and set aside to rise to double its size for about 40-60 minutes. Place the bowl in a warm place.

Sprinkle some flour onto a work top and place the dough on top. Work the dough once again, this time, just a little bit, add extra flour if the dough is too sticky. Divide the dough into 12 pieces, roll and place on an oven paper covered baking plate. Brush with milk and sprinkle sesame seeds, oats, sunflower seeds etc on top.

Leave and let rise for another 20 minutes. Preheat the oven to 225 degrees C.

Bake in the oven for about 15-20 minutes. If you are unsure if the dough is ready or not, you can use a thermometer, the bread is ready when it reaches 97 degrees C.

This is my weeks contribution to Breakfast Ideas Mondays.

ENJOY!

Ryeflour Squares with Syrup and Bitter Orange

I'm actually quite proud of myself today:-) This bread is so far the best one I've ever made, and I'm so excited to share it with you today! I hope you take the time to try it out because it's definitely worth it!!!

I've wanted to bake this bread for a while now and since it's raining outside, I thought, why not bake some bread, cuddle up in the sofa with homemade bread and a hot cup of tea!  I really like the flavour of this kind of bread when I buy it from the bakery, and I was curious to find out if I could make it equally tasty. AND I COULD! The bread turned out very well and it both tastes the same and has the same texture as the one I previously bought from the bakery. It's a winner recipe!!!

I did the elasticity test on he dough. It's very simple, you just take a piece of dough between your thumb and index finger, if the dough between your fingers is thin and elastic, you've worked the dough enough, and it's definitely worth trying. It's a quick and easy way of testing if you've worked the dough enough or not.

So this morning, I headed out with my umbrella to find me some shifted rye flour and yeast. It was a challenge to find shifted rye flour in my area, instead I ended up with rye flour and plain white flour. The recipe below is the original one, since I couldn't find the appropriate kind of flour I mixed plain white flour and rye flour half and half and it worked out perfectly fine.





Ryeflour Squares with Syrup and Bitter Orange, 20pcs
50 grams fresh yeast or 2 tsp dried yeast
1/2 dl sun flower oil (50ml)
5 dl milk (500ml)
1 tsp salt
1 dl dark syrup (100ml) I used golden and it worked...
2 tsp bitter orange powder
13-14 dl shifted rye flour (or combine half white flour and half rye flour)

Heat milk and oil until 37 degrees C if you're using fresh yeast, use hot water if using dry yeast, add the yeast and let it dissolve for about 10 minutes.

Add salt, syrup, bitter orange and rye flour. The dough should still be a little bit sticky. Make sure you don't use too much flour as it will make the bread dry. Work the dough by hand for about 30 minutes or in a kitchen aid for about 15 minutes.
TIP:
The dough is ready when it's slightly glossy. If you work the dough too little, the bread will turn out dense. Don't worry if it does, I've worked the dough too little a couple of times, and it still tastes nice, but for the prefect bread...work it more:-). One trick is to take a piece of dough between your thumb and index finger, if the dough between your fingers are thin and elastic, you've worked it enough. Otherwise....work it more:-)

When you've worked the dough, cover the bowl with a kitchen towel and set aside to rise to for about 30 minutes. Place the bowl in a warm place.

Sprinkle some flour onto a work top and place the dough on top. Work the dough once again, this time, just quickly to let the air out of the dough, not more. Add extra flour if the dough is too sticky.

Roll out the dough onto a baking sheet, until about 2 cm thick. Place in a large roasting pan. Pinch with a fork a couple of time and cut into squares. Cover with a kitchen towel and let it rise again for about 30 minutes.

Preheat the oven to 225 degrees C.

Brush your Ryeflour Squares with a mix of hot water and syrup. Bake in the middle of the oven for about 15-20 minutes. If you are unsure if the dough is ready or not, you can use a thermometer, the bread is ready when it reaches 97 degrees C.





This is my contribution to the Foodie Friday.

This is my contribution to Breakfast Ideas Mondays

ENJOY!