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Turmeric and Mustard Sourdough Bread
Saturday, February 17, 2024
This bread is delicious, unique, and smells amazing while it is baking. It has a soft, chewy crumb and crackly, crispy crust. The beautifully golden colour comes from turmeric and mustard sauce. It's pleasantly mustardy in flavour and great with some aged Cheddar (or smoked Gouda), Bresaola, or liver pate. It go well with a bowl of soup too.
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Seedy Kamut Bread
Friday, February 09, 2024
This simple bread recipe uses a straight bread dough method. That means that you just combine all ingredients in the mixing bowl and mix. Though it's basic, the mix of flours (kamut, buckwheat and rye) and seeds (poppy, flax, pepita and sesame) gives the bread an interesting and multilayered taste, texture and aroma.
Kamut is nothing other than the ancient ancestor of our modern wheat, i.e. it belongs to the so-called heirloom grains, which was already used to bake daily bread about 6,000 years ago. Strictly speaking, kamut, aka khorasan wheat, is a cultivated form of durum wheat, which is derived from wild emmer. They resemble conventional wheat, but are about twice as large. Kamut is extremely nutritious, easy to digest, and tastes mild and slightly nutty.
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Quick Rye Bread with Leftover Sugared Cranberries
Wednesday, January 10, 2024
This tender and flavorful quick rye bread is packed with sweet tart cranberries and aromatic rosemary, topped with a simple sugar crunch. The bread is tasty as is, but if you want to dress up the quick bread, try a citrus glaze, or cream cheese frosting. If you are using fresh cranberries for the batter, coat them with a tablespoon of flour before adding to the batter, so they won't sink to the bottom.
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Spiced Pumpkin Bread with Chocolate and Walnuts
Thursday, January 04, 2024
This spiced quick bread is filled with the ever-popular pumpkin flavour, warm spices, Lindt dark chocolate and walnuts, and it tastes absolutely amazing. You can always go with other nuts (pecans and hazelnuts are great) and chocolate. It's delightful as an afternoon pick-me-up treat or spread with some butter and a cup of coffee in the morning.
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Effortless Overnight Rye Loaf
Monday, November 27, 2023
It's not typical to bake a good rye bread without using sourdough starter, and it can be quite challenging as the gluten in rye does not develop into strong and stretchy dough the way wheat gluten does, so the dough is more fragile, sticker, and the crumb is usually tighter and denser due to its low gluten content. And it also takes ages to rise, sometimes it could take up to 3-4 days before the bread is done. But it's undoubtly more delicious, flavourful and nutritious. This is why I am so excited to share this effortless overnight 100% rye bread recipe with you. We will use exclusively two grams of fresh yeast and an overnight rest of the dough to make the bread even more digestible and aromatic. Due to the long fermentation, sugar molecules that are difficult to digest and cause bloating and discomfort are broken down. Besides that, fiber and starch swell better, which also ensures better digestibility. If desired, you can also add 1 tablespoon of caraway or anise seeds to help with the digestion and for an even earthier flavour.
Unlike wheat breads which are best eaten shortly after cooling or right out of the oven, both the texture and flavour of rye bread improves after a rest of 12-24 hours. Once the bread has cooled completely, place it in a paper bag or wrap it loosely in foil and slice it the next day. If you can't wait, then allow it to rest at least 3 hours before slicing.
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Marinated Steak with Labneh and Pul Biber Butter
Saturday, November 25, 2023
It's quick, easy, and bursting with bold, tantalizing Turkish Doner Kebab flavours. The creamy labneh pairs perfectly with the well-spiced meat and pul biber butter help infuse the dish with that 'yum and rich' effect without much effort. Pul biber, also known as Aleppo Pepper, or Turkish Red Pepper Flakes, is a variety of crushed chilli flakes used in Turkish and Cypriot cuisine that has a fruity tang, smoky flavour and a moderate heat level.
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100% Rye Bread (Roggen Brot)
Monday, October 30, 2023
Compared to typical wheat bread, rye bread is considered more nutritious, lower in gluten, more in soluble fiber and have less of an impact on blood sugar. This recipe uses coarsely ground rye meal and light rye flour to create a deliciously crispy, healthy and rustic bread with chewy texture and depth of flavour.
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Low Carb Butternut Bread
Wednesday, October 18, 2023
Storebought low carb breads are either incredibly expensive or they simply don't taste good. This homemade version of low carb bread is super moist and flavourful thanks to the use of grated butternut squash, Parmigiano-Reggiano and marjoram, sugar free and gluten-free. Butternut squash, like potato, makes your bread twice as moist. But potatoes in low carb bread ain't a good idea. Sure, the squash also has a few carbohydrates, but much less than those tubers.
If you are interested in low carb or keto way of eating, but don't want to give up bread, then you might be interested in trying my other low carb / keto bread recipes.
- Keto Cauliflower Garlic Bread
- 2-ingredient Pork Rind Keto Bread
- 4-Ingredient Keto Bread with Cashew Butter and Chocolate Chips
- Low Carb Tahini Bread with Hemp Flour
- Low-Carb Bread Rolls with Quark and Wheat Germ
- Seedy Low Carb Bread with Goat Cheese and Thyme
- Seedy Keto Burger Buns
- Dairy-Free Keto Bread with Herbes de Provence
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Pistachio and Raspberry Scrolls
Thursday, October 12, 2023
Fluffy, pillowy and nutty -- these scrolls will fill your kitchen with a sweet, delicious aroma. Besides pistachio cream, almond or cashew cream are also fantastic to use for the filling. Scrolls are usually just frosted with a simple sugar glaze, but cream cheese based frosting would be just as great for these buns. They are best eaten warm, straight out of the oven for the breakfast or as a snack.
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Wholegrain Quick Beer Bread with Greek Yoghurt and Honey
Friday, October 06, 2023
A quick and simple recipe for wholemeal beer bread made from just a few of pantry ingredients. It does not require yeast or kneading. It's so delicious either plain or buttered. Good with soups, chilli or salads. Makes excellent toast too. Flavour of bread will change, depending on type of beer used. I used Pilsner, if you prefer a more robust, pronounced bread flavour, then use darker beer, like stouts and porters. Feel free to include some spices and herbs to the batter if desired.
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Miso Brioches
Tuesday, August 29, 2023
This small batch of brioche recipe is ultra soft, rich, and buttery! Not only delicious to eat, but easy to make too! The miso paste (a Japanese condiment made by fermenting soya beans with salt and a fungus called koji; it is salty, nutty, and slightly sweet all at the same time) gives the bread a distinct, full-bodied umami flavour.
Proof the rich brioche dough in the refridgerator for 2-3 hours or up to overnight, so that it's easier to shape when the dough is fully cooled. Plus that long cool proofing also allows the dough to develop more flavour.
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Bread Triangles with An Old Bread Soaker
Thursday, August 17, 2023
An exceptional bread, made with sourdough, with a fresh, smooth and tender crumb and cracking crispy crust. Using old bread to make new bread is certainly nothing new. The practice of adding an “old bread soaker” to dough has been used in Europe, especially Germany, for hundreds of years.
A soaker is when an ingredient soaks in water for a period of time. The process lasts anywhere between 2 and 20 hours before adding to the dough. It enhances the flavour of the ingredients, prevents dry ingredients from soaking up water in the dough, and allows large grains to be used for making bread. Typical ingredients that are soaked include grains (cracked, whole, flour and flakes), seeds and many more. Here I am using old bread that has been diced and toasted. It’s a great use for leftovers from previous bread and also gives a depth of flavour to the new breads with a moist crumb and helps the water absorption of the dough and thus, improve the shelf-life of the bread.
An autolyse(oh-toe-lease), aka autolyze, autolysis, or dough autolysis, is the gentle mixing of the flour and water in a bread recipe, followed by a 20 to 60 minute rest period before adding other ingredients. This hydrates the flour, which encourages enzymes to begin gluten development. Salt can be added at autolyse, along with your sourdough starter. Autolyse hydrates the flour, which encourages enzymes to begin gluten development, which makes the dough less sticky and more workable. Besides that, the bread using autholyse will look nicer, taste beter and keep longer.
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