Baking
Here are some recipees for good bread.Carrotrolls
½ l water
2 packet of yeast
130g melted margerine
70g sugar
1 egg
2 teaspoon salt
Everything is mixed with a spoon.
2 eggs
200g grated carrots
100g sunflowerseeds
Is mixed together and added to the dough, which is put on the plate in small tops with a spoon.
Must raise for ½ hour
Baking for apr. 20 min. at 200 degrades C in the center of the oven.
Must cool down on the gridiron. Then put them in plastic bags and in the deep frezer.
They also taste well without butter!
They are very usefull for the lunchpacket!
Squash-rolls
400g whole-meal-flour (wheat or spelt)
½ l handwarm water
300g grated squash
1/10 liter grape-seed-oil
1 packet of yeast
2 teaspoon salt
1 teaspoon sugar
cold strong coffee for painting
Water, yeast, salt, sugar and oil is put together, until the yeast is dissolved.
Whole-meal-flour is added.
Squash is added.
Flour is added little by little, until the dough is moist but just NOT sticking.
Must raise covered and warm for 20-30 min.
Form to rolls, which are placed close together on the backing-plate (remember baking-paper!).
The rolls are cut cross over with a sharp knife.
Must raise covered and warm till they have about double size (20-30 min.)
Paint with strong coffee and bake in the middle of the oven at 225 degrades C for about 20 min. They must sound "hollow" when hit with a spoon.
Must cool down on a gridiron and are then placed in plasticbags, while they are still warm. That way they will remain „fresh" a little longer.
Remark: It is important that the squash is grated in big pieces. That is what makes the rolls airy.
Wellfit for freezing.
Bread
1400g sour dough
700g rye meal
600g wheat meal
40g salt
1P. yeast
6dl water (important: around 40 degrades C!)
When using whole-meal-flour you may use a little extra water!
Yeast is dissolved in the hot water. All ingredients are mixed together.
Put it in four greased baking-forms. Must raise at living-room temperature and covered by a wet pieve of clothes for 1 hour. Then baking for 1 hour at 200 degrades C.
Now and then I add 300 g of sunflowerseeds or oatmeal to the dough.
Spices like caraway seeds will also give the bread a special character.
Flax seeds (to this amount of dough also about 300 g) must first be put in boiling water for 15 min. The water is taken away, after which the seeds are added to the dough.
Nuts, dried tomatoes, squash (grated), potatoes (pressed), small pieces or pork, roasted onions --- only phantasy will be the limit!
If you have questions about sour dough or if you would rather work with bakingferment, you are welcome to ask!
