Here I have a very simple and healthy bread recipe for you. You don’t have to knead or use a sourdough. By the way my sourdough didn’t work so I have to try it again, but I will use another recipe… I won’t give up until I’ve made one that works.
No-Knead Whole Spelt Bread
500gr. whole spelt flour
1.5 tsp salt
ca. 3,7dl water
Mix together the flour and salt and make a hollow. Mix the yeast with the water and pour it into the hollow. Mix it quickly until it’s a moist and smooth dough. (No knead. You can use a spoon.) Cover with a wet towel and leave alone for about 2-3 hours.
Pour the dough out of the bowl and put it in a covered loaf pan. (24cm) If you want, you can coat the bread with an egg white and spread a few seeds over it. (flax seeds/sunflower seeds/sesame/oats…) Leave alone for another 30min.-1hour
Preheat the oven up to 230°C and bake in the lower part. Right before putting the bread in, reduce the temperature to 200°C and bake for 45 minutes.
Challah is a Jewish yeast-risen bread which is baked for Sabbat and for holidays. Its very similar to our Swiss sunday bread called “Zopf”. The bread is very ligh and delicious with butter and jam. Don’t worry its easy- peasy to make.
1.25 kg flour
125ml vegetable oil
550ml warm water
42gr fresh yeast or two packets dried yeast
1 pinch sugar
zest from 1 lemon
zest from 1/2 orange
1 egg yolk
sesame or poppyseeds to sprinkle
Put the yeast and the salt into the warm water and leave alone for about 5 minutes.
Mix the dry ingredients togheter in a large bowl.
Beat the egg together with the oil and add the orange and lemon zest.
First, give the dry ingredients into a kitchen maschine and then add the yeast mixture. Let the egg-oil mixture follow. Use the dough hook to mix. If everything is well mixed, pull the dough out of the machine and knead the dough on a floured work space. Knead until smooth. The dought has to come back if you press a finget in it.
Put the dough into a bowl and cover with a wet towel or cling film. Let the dough rise until it has doubled in size. (ca. 45 minutes)
Preheat the oven to 180°C.
For a big loaf split the dough into two parts and roll them to strands and do this. If you want to have two loafs cut the dough into 4 parts and do the same as above.
Let the loaf or the loafs rest for another 30 minutes on the baking tin.
Mix the egg and the two tbsp of water together and brush the loaf/s with it. Sprinkel with sesame or poppyseeds.
Bake the big loaf for about 50 minutes and the two little ones for 30 minutes.
Today, I have a delicious recipe for you. Pulla are Finnish sweet yeast rolls. And it reminds me of cinnamon rolls, buts its lighter and less sweet. I first ate Pulla 3 years ago and we still bake them. This time I shaped them in a special way, but you can also bake the Pulla in a loaf pan or a springform baking tin. Or you can just make buns if you want. You have a lot of possibilities…
Finnish Pulla (two bread rolls)
For the dough:
42gr fresh yeast
For the filling:
250gr soft butter
cinnamon for the filling
sugar for the filling
Put the flour, salt and cardamon in a bowl and mix everything together.
Resolve the yeast and a pinch of sugar into a bit water.
Melt the butter and mix it with the milk.
Give the milk mixture and the yeast to the flour and knead it with the kitchen machine.
Let the dough raise until it has doubled in size. (ca. 1-2h)
Preheat the oven to 180°C and take the butter out of the fridge. Perhaps you have to prepare your baking tin.
Split the dough into two parts and roll them out or press flat with hands.
Spread the butter on each of the two parts and cover with a layer of sugar and a layer of cinnamon.
Put one dough onto the other and do this or roll it up and cut into 4cm thick slices.
Put them into the tin and bake for about 30 minutes or until golden brown.