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Archive for Bread

Warm soft cake with wild garlic-flavored cream cheese

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Photo: Jakob Fridholm/imagebank.sweden.se

 

Warm soft cake with wild garlic-flavored cream cheese
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Recipe type: Bread
Author: Nadia Nygren, Grythytte akademi
Serves: 35 pcs
Ingredients
  • Soft cake:
  • 1,5 liter (6½ cups) milk
  • 1 liter (4 cups) of water
  • 350g (12¼ oz) butter, melted and at room temperature (37°C/100°F)
  • 2½dl (1¼ cup) syrup
  • 2dl (1 cup) granulated sugar
  • 1,5 teaspoons salt
  • 125g (6 oz) of yeast
  • 1 bag of bread spice
  • 1 bag of rye flour (2kg/4,4 lbs)
  • 1 bag of wheat flour (2kg/4,4 lbs)
  • Cream cheese:
  • 1 liter (4 cups) of sour milk
  • 3dl (1½ cups) sour cream
  • 1 bunch of wild garlic, finely chopped
  • 1 lemon, zest
  • salt
  • black pepper
Instructions
Soft cake:
  1. Mix milk, water, butter and bread spices, bring the liquid to reach room temperature (37°C/100°F).
  2. Crumble the yeast and dissolve in the milk mixture.
  3. Mix syrup, sugar, salt into milk mixture.
  4. Mix the rye and wheat flour in a bowl.
  5. Add the flour mixture into the other ingredients, a little at a time, and work into a smooth and elastic dough.
  6. Cover and let rise until doubled in size.
  7. Bake out the cakes and prick the cakes with a fork.
  8. Let rise under a cloth for 20 minutes.
  9. Bake in a oven or a wood oven, on a low oven rack at 225-250°C/440-480°F for 10 minutes.
Cream cheese:
  1. Heat slowly sour milk in a saucepan to 50°C/120°F.
  2. Remove the saucepan from heat and stir in sour cream.
  3. Put the pulp through a filter cloth or coffee filter.
  4. Set in the refrigerator and allow to drain for about 4 hours.
  5. Season the cream cheese with lemon zest, wild garlic, salt and pepper.
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Swedish recipes

April 20, 2012

Rusks

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Photo: Christian Biller

Rusks
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Recipe type: Baking
Author: Sofia Hortlund & Nadia Nygren, Grythytte akademi
Serves: 25 pieces
Ingredients
  • 37,5 (1,3 oz) grams of butter
  • 125ml (2/3 cup) milk
  • 12,5g (7 dr) of yeast
  • 0,25 teaspoon salt
  • 3¾dl (1½ cups) flour
  • ½ teaspoon cardamom seeds or one tablespoon ground cardamom
  • 0,4dl (0,2 cup) granulated sugar
  • 0,25 teaspoon ammonium carbonate
Instructions
Dough:
  1. Melt the butter in a saucepan and add milk and cardamom.
  2. Heat to about 37°C/100°F.
  3. Crumble the yeast in a large bowl and add a little of the lukewarm milk.
  4. Dissolve yeast in milk while stirring.
  5. Add the remaining milk.
  6. Stir in salt, sugar, ammonium carbonate, and most of the flour.
  7. Knead the dough elastic and smooth, so it does not stick to the sides of the bowl.
  8. Cover and let rise for 30-40 minutes.
  9. Turn out dough onto a floured surface and knead until smooth and elastic with the remaining flour.
Rusks:
  1. Divide the dough into quarters and roll and shape each piece to a long roll or into buns.
  2. Place them on a greased pan or on a parchment-lined baking sheet.
  3. Cover and let the rolls or buns rise for about 30-40 minutes.
  4. Preheat the oven to 225°C/440°F.
  5. Bake the long rusks in the oven for 15-20 minutes or the rusk buns in the middle of the oven for about 10 minutes.
  6. Let cool completely on a rack.
  7. Cut lengths horizontally lengthwise and then into 3cm slices.
  8. Halve the cold buns.
  9. Add top and bottom rusks on two different plates, cut side up.
  10. Toast the rusks golden at 225°C/440°F, takes about 4 minutes.
  11. Reduce heat to 100°C/210°F and open the door and dry the rusks for 3-4 hours with the oven door slightly open.
 
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Swedish recipes

March 30, 2012

Rye sourdough bread with apples, raisins and rosemary butter

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Photo: Jakob Fridholm/imagebank.sweden.se

 

Rye sourdough bread with apples, raisins and rosemary butter
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Recipe type: Baking
Author: Sofia Hortlund, Grythytte akademi
Serves: 15
Ingredients
  • Soaking:
  • 5dl (2½ cups) water
  • 1½dl (2/3 cup) cracked rye kernels
  • 3dl (1½ cups) rye flakes
  • 3/4dl (1/3 cup) flaxseed
  • Quick dough:
  • 300g (10½ oz) sourdough
  • 50g (1¾ oz) yeast
  • 125g (4½ oz) rye flour
  • Dough:
  • 5dl (2¼ cups) plain yogurt
  • 1/2dl (¼ cup) syrup, dark
  • 4dl (1¾ cups) rye flour, finely
  • 7dl (3¼ cups) sifted rye flour
  • 4dl (1¾ cups) wheat flour Special
  • 4dl (1¾ cups) sunflower kernels
  • 1/2dl (¼ cups) honey
  • 1dl (½ cup) raisins
  • 1 apple, cut into pieces
  • Rosemary butter:
  • 5dl (2¼ cups) cream
  • 2 tablespoons fresh rosemary leaves
  • salt
Instructions
Day 1:
  1. Heat the water to 85°C/185°F.
  2. Add cracked rye kernels, flakes and flaxseed and soak in the water overnight.
Day 2:
  1. Make quick dough by mixing in sourdough, yeast and fine rye flour with the soaked grains. Let stand for 1 hour.
  2. Add the yogurt, syrup, salt, fine rye flour, sifted rye flour, wheat flour special, sunflower seeds, honey, raisins and apple, and work the dough vigorously in a food processer for at least 5 minutes.
  3. Let the dough rise in the bowl for 1 hour.
  4. Spread the sticky dough into 4 greased tins that holds 1, 5 liters. Brush the surface with water and let it rise in the tins for 1 hour.
  5. Preheat the oven to 250°C/480°F. Put the loaves into the hot oven. Lower to 175°C/350°F after 5 minutes and bake the bread ready, it takes about 45 minutes.
Rosemary butter:
  1. Whip the cream until it becomes butter. Season with rosemary and salt.
 
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Swedish recipes

March 6, 2012

Sourdough toast with bleak roe, red onion and sour cream

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Photo: Jakob Fridholm/imagebank.sweden.se

 

Sourdough toast with bleak roe, red onion and sour cream
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Recipe type: Starter
Author: Sofia Hortlund, Grythytte akademi
Serves: 2 loaves of bread
Ingredients
  • Blanching:
  • 1 potato (about 100g/3½oz)
  • 1 bottle (33cl) beer of your choice
  • 60g (2 oz) rye flour
  • 1 teaspoon cumin
  • 1 teaspoon fennel
  • 9g (0,3 oz) of salt
  • Dough:
  • 300g (10½ oz) wheat flour special
  • 100-150 g (1 cup) cold water
  • 5g (3 dr) yeast
Instructions
Blanching:
  1. Peel and slice the potato.
  2. Bring the beer to the boil in a saucepan and add the potato slices.
  3. Let it simmer for about 15 minutes or until the potato slices are soft.
  4. Remove saucepan from heat and add rye flour and spices.
  5. Stir with a wooden fork and mash the potatoes at the same time. Let rest until cooled.
Dough:
  1. Scrape down the blanching in a bowl and add flour, water and yeast.
  2. Start with a little water and add until the dough has a nice fluffy, but not too firm, consistency. Let it rest for about 30 minutes.
After the rest:
  1. Dip your hand in water and take some of the edge of the dough with one hand. Pull the dough slightly and fold it inward. Take a new edge, pull the dough and fold into the center again. Continue until you come full circle.
  2. You make this move a total of three times with about 30 minutes apart.
  3. When you stretch the dough for the third and last time you let it rise for about 2 hours. Now the bread is baked in two steps.
The first step:
  1. Let the dough rest on work surface for about 20 minutes.
  2. Turn the dough so that the flat side is down. Fold the upper side against the middle and press lightly. Fold the bottom side toward the center and press. Then fold one last time, top to bottom so that it takes the form of a loaf.
  3. Let dough rise for about 1 hour, preferably in a towel with a little support at the sides.
The second step:
  1. Preheat the oven to 275°C/525°F. Lower the temperature to 250°C/480°F.
  2. In with the bread, and throw in some ice cubes at the same time.
  3. After 15 minutes you can open the door and let out steam. If the bread now has much color, the temperature can be decreased to 200°C/400°F, otherwise you can just continue baking.
  4. After approximately 30 minutes, the bread is ready. Remove and let cool on a rack for 30 minutes before cutting into it.
Serve:
  1. Butter toast the sourdough bread.
  2. Serve with the classic ingredients such as finely chopped red onion, hung sour cream and roe (preferably from Kalix). Arrange as shown.
 
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Swedish recipes

February 17, 2012

Rye crisp bread, with pumpkin seeds and sea salt.

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Photo: Jakob Fridholm/imagebank.sweden.se

 

Rye crisp bread, with pumpkin seeds and sea salt
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Recipe type: Baking
Author: Sofia Hortlund, Grythytte akademi
Serves: 15
Ingredients
  • 12.5g (½ oz) of fresh yeast
  • 1dl (½ cup) water
  • 1/4 teaspoon salt
  • 2 tablespoons melted, cooled butter
  • 1½dl (2/3 cup) coarse rye flour
  • 1dl (½ cup) wheat flour
  • Oven: 250-275°C/480-525°F
Instructions
  1. Crumble the yeast in lukewarm water.
  2. Add butter and salt.
  3. Stir in the flour and work the dough heavily, a food processor greatly facilitates the work.
  4. Shape into two buns, roll them in rye flour and roll out thin.
  5. Place on a baking sheet and prick holes with a fork.
  6. Cut “breaks” with a sharp knife or a pizza roll.
  7. Top with pumpkin seeds and sea salt.
  8. Bake in oven for 5-7 minutes.
  9. Let the bread cool on the baking plate.
 
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Swedish recipes

January 21, 2012