45 Minute Rolls

September 27, 2016

Fresh baked rolls in just 45 minutes, start to finish? It's possible. These rolls will be on your table in a flash of an eye.

12 pcs.

5 dl (500 g) skimmed milk
50 g fresh yeast
1 tsp salt
1 tsp rosemary
1 tsp sweet pepper powder
0,5 dl (90 g) cooking oil
2 dl (70 g) rolled oats
9 dl (600 g) wheat flour

Stir the yeast into lukewarm milk. Add the rest of the ingredients. Stir.

Pour the dough onto a baking tray covered with parchment paper. Spread it to form a 25 x 35 cm rectangle. Sprinkle with rolled oats.

Cover with a tea towel and let rise for about 30 minutes. At the same time, preheat the oven to 225°C. 

Use a knife of a dough scraper and mark the bread into 12 pieces. Bake for 15 minutes.

Let cool on a wire rack.


Lingonberry Bread

September 21, 2016

Approximately 500 million kg of berries grow in Finland’s forests every year. Despite urbanization, the tradition of picking wild berries is a common autumn occupation for more than half of Finns, irrespective of their age or socioeconomic status. 

I love to walk in the woods with my little boy and return home with blueberries, lingonberries, raspberries, cloudberries and mushrooms. I usually put them in freezer boxes and freeze them. 

One thing is for sure, autumn is not an autumn without refreshing lingonberry juice. Luckily, we have forests full of lingonberries, the red gold of the Nordic forests, this year. It was easy to pick 3 kg of berries and it was a blessing I didn't have to put them into the freezer, it was full in September.

The sieved juice leaves some lingonberry pulp behind. I add the pulp to bread doughs, smoothies or porridges within 24 hours or freeze it for use in later. 

If you don't make the juice, substitute the leftover berry mash with mashed lingonberries. The pulp is not as dry as the sieved mash from the juice, but the recipe will still work just fine. 

Lingonberry juice

about 4 L (17 cups, US) 
3 kg lingonberries 
1,5 kg water 
1 tbsp tartaric acid 
400–450 g sugar per 1 kg juice 

Clean, rinse and mash the lingonberries. Add the water. Stir. Cover and leave at room temperature overnight. 

Sieve and measure the juice. (Put the mashed lingonberries aside for further use.) Add tartaric acid and sugar. Stir until the sugar has dissolved. 

Bottle in clean bottles. Serve cold with water or mineral water. The juice will last for up to 4 months in a cool, dark place like your pantry or the refrigerator. 

Lingonberry bread

2 breads 

5 dl (500 g) water 
50 g fresh yeast 
1,5 tsp salt 
1 dl (140 g) Scandinavian dark syrup (or light molasses) 
3 dl (1,2 cup, US) lingonberry mash (leftover juice lingonberries) 
2 dl (70 g) rye flakes 
50 g melted butter 17 dl (1100 g) wheat flour

Stir the yeast, salt and syrup into lukewarm water. Add lingonberry mash, rye flakes, melted butter and wheat flour. knead the dough for 8–10 minutes. 

Cover with a tea towel and let rise for 30 minutes.

Pour the mixture into the prepared 2-liter baking tin and level the surface. Cover and let rise for 30 minutes.

Preheat the oven to 200°C. Bake for 50–60 minutes. 

Let cool on a wire rack.


Raw Liquorice Rye Bread

September 14, 2016

Raw Liquorice Rye Bread has a pleasantly bitter taste. The bitterness is obvious on the first day. Later the taste gets more balanced and rounded.

1 bread

4 dl (400 g) lukewarm water
1 dl (100 g) sourdough starter
3 tbsp molasses
0,25 tsp raw liquorice powder
1 tsp salt
2 dl (1 cup, US) salad seed mix (sunflower and pumpkin seeds, pine nuts, dried cranberries)
5 dl (300 g) rye flour 
5 dl (300 g) wheat flour

Blend lukewarm water, sourdough starter, molasses, raw liquorice powder and salt. Add salad seed mix, 5 dl of the rye flour and the wheat flour. Knead for 5 minutes.

Cover and let rise for 12–14 hours at room temperature.

Turn the dough out onto a generously floured surface and shape it into a loaf. Put the bread into an oiled bread tin.

Cover and let rise.

Preheat the oven to 250°C. Bake for 5 minutes, turn the temperature down to 200°C and cook for a further 40 minutes.

Slide from the tin and let cool on a wire rack. When cooled, wrap the bread and store at room temperature overnight. You don't have to hurry, the bread stores well and only gets better with time.

Spread cream cheese on a slice of bread and put cucumber slices on it. Enjoy!


Malted Orange Rolls

September 07, 2016

In the summertime I make often cheese and home-made beer. Consequently, I have lots of whey and mash in my freezer at the moment. If you don't have them, you can replace mash with malt and hot water and whey with water (or, in this case, orange juice mixed with water). 

20 pcs.

2 dl (200 g) mash (leftover from brewing beer)
8 dl (800 g) whey
50 g fresh yeast
1 tbsp salt
1 orange, grated zest and juice
1 dl (140 g) Scandinavian dark syrup (or light molasses)
4 dl (150 g) rolled oats 
20–22 dl (1300–1400 g) wheat flour

Stir the yeast, salt, orange (zest and juice) and syrup into lukewarm whey/mash mix. Mix in the rolled oats. Keep kneading and adding wheat flour. It's impossible to tell the exact amount of wheat flour to use, it depends on the moisture of the mash and the amount of juice in the orange. But, less is always better than too much. Leave the dough as moist as you can. It's supposed to be moist and wet. 

Cover the bowl and let the dough rise for 20 minutes. 

Turn the dough out onto a floured surface. Use a dough scraper to assist you and fold the dough gently couple of minutes. Divide the dough in half. Roll each half into a rope. Cut each rope into 10 pieces. Shape each piece into a roll. Line 3 baking trays with parchment papers, place the rolls on them, cover and leave to rise at room temperature for 30 minutes.

Preheat the oven to 225°C. Bake for 15–20 minutes. 

Let cool on a wire rack.


Cast Iron Skillet Breads

September 01, 2016

Cast Iron Skillet Bread is number No.1 on our TOP 10 Breads list at the moment. They are irresistible! 

The first batch of dough was eaten by my family before I had a chance to take all the photos I needed for the blog. "I can't help myself!" was the answer, when I tried to save some. 

I use a cast iron skillet and a stove, but you can make the breads on a grilling stone over an open fire too. 

12 pcs. 

4 dl (400 g) skimmed milk 
(12 g) fresh yeast 
1 tbsp sugar 
1 tsp salt 
1 tsp coriander seeds, crushed
0,5 dl (0,2 cup, US) melted butter 
9-10 dl (600-650 g) wheat flour 

Dissolve yeast, sugar and salt in lukewarm milk. Stir in crushed coriander seeds and melted butter. Gradually mix in the flour and knead the dough for 5 minutes. 

Cover the bowl with a tea towel and let rise for an hour or so. 

Turn the dough out onto a floured surface and knead about 3 minutes. Roll the dough into a rope and cut it into 12 equal pieces. Shape each piece into a ball.

Cover with the tea towel and let rise for 30 minutes.

Heat a cast iron skillet (or a grilling stone) over medium heat. Working with one ball at a time, flatten it into a disc until it is about ¼ inch thick. Place the dough onto the hot skillet and cook for 4 minutes per side. Stack on top of each other and brush one side with butter.