Sourdough-Blueberry-Muffins

Hey there :)

So lately I am missing a bit of time. And I really wonder how other people manage having different things in their lives so much more effective than I do and thus can do all the things they want. But for me it seems I always have to choose between one or the other. Partly I think my laziness is at fault for I just chill on the sofa doing nothing for too long of a time. I am too lazy for life ^^°

So, while I still cook and bake I kind of don’t take photos of pictures anymore. And when I feel like taking pictures it’s either dark already or the sun decides to bid me farewell. so this kind of makes things harder for the blog. But I guess I have live with that. As long as I can still eat enough stuff I guess I will be fine :)

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So, one of the things I baked and actually photographed are these muffins. Made with a bit of sourdough and whole grain flour and buckwheat they are not the lightest and fluffiest muffin you will ever have. But they fill you up nicely and have and have nicely not-overpowering sweetness to them. For me they even work as a breakfast, especially on weekends. A nice balance between an sweet treat and nutritious package :)

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Recipe Sourdough Blueberry Muffins

Ingredients

Wet

  • 100g sourdough* (100% hydration)
  • 110g greek yoghurt
  • 70g apple sauce
  • 55g maple syrup
  • 2 eggs
  • 100g butter, melted and cooled

 

Dry

  • 100g whole grain spelt flour
  • 85g buckwheat groats, ground (or buckwheat flour)
  • 30g sesame seeds, ground
  • 50g coconut sugar (or brown sugar)
  • 2 tsp. vanilla powder
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • pinch of salt

 

Fold Ins:

  • 200g blueberries (I have used fresh)

 

 

Instructions:

*For the sourdough you can either use some discard starter or make it by combining 20g of sourdough starter with 40g of flour (any will do, I used whole grain spelt) and 40g of water. Let sit for 6 hours or more (I let it sit overnight).

Preheat your oven to 180°C.

In a big bowl combine all the wet ingredients and stir well until everything is fully mixed.

In another bowl mix together the dry ingredients.

Add the dry ingredients to the wet ingredients and stir until well combined.

Carefully fold in the blueberries. Spoon about 2 Tablespoons of dough per muffin into muffin tins (I have used silicone ones and that worked pretty well) and bake for about 25-30 minutes or until an toothpick comes out clean

 

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Salmon-Fennel-Asparagus Tarte

Hey there :)

So this is the first time I post something that isn’t vegetarian. But I can say ahead, if you don’t eat salmon you can also leave it out at eat this tarte as a simple veggie tarte. But I personally really like the salmon in it, it pairs well with the fennel and asparagus.

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This is also my first time working with fennel, I have actually never used it before and also have only eaten it as a bonbon or drunk it as some tea. So I was actually a little concerned it may taste like some medicine. But it didn’t at all. I actually liked it so much that I made the tarte next time I got to buy some more salmon :)

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It is perfect for a light spring lunch, or fits well in a brunch as it has nicely fresh touch to it thanks to the fennel. It’s not too heavy on the stomach but still filling. And it’s kind of colorful plus it features the all-star asparagus that is finally ins season again  so in my book it fits the spring perfectly :)

 

Recipe Salmon-Asparagus-Fennel Tarte

prep time: 15 minutes + 45 minutes baking time +++ yields: one tart

Ingredients

  • 1 package puff pastry (or make your own if you are really motivated)
  • 200g smoked salmon
  • 5 spears green asparagus
  • 1 fennel
  • 1 medium red onion
  • 200g herbed crème fraiche (make your own my adding 2 tablespoons of herbs to plain crème fraiche)
  • 2 Tbsp. cream cheese
  •  3 eggs
  • 4 Tbsp .parmesan , grated + a bit more
  • 1 Tbsp. lemon juice
  • 2 tsp. sugar
  • salt and pepper, to taste

 

Instructions

Preheat the oven to 200°C.

Prepare the filling: Cut the salmon into fine strips.

Wash the fennel and asparagus. Cut off any hard ends of the asparagus.

Finely slice the red onion and the fennel (remove the stem!) into thin strips.  Cut the asparagus into about 3cm thick pieces, or however thick you prefer them.

In a pan, heat a tablespoon of oil over medium-high heat. Add the onions and sauté until soft, about 2 minutes. Then add the fennel strips and continue to cook for about 3 minutes. Add the asparagus and cook for another 3 minutes until slightly tender. You can add a bit of salt, sugar and pepper if you want. But there will be some in the crème filling as well so don’t go overboard.

In the meantime prepare the cream filling: Mix together the herbed crème fraiche, cream cheese, 3 eggs, lemon juice, 4 Tbsp. parmesan, sugar and some salt and pepper. As the salmon is already salty, go easy on the salt.

Place the puff pastry in a tart pan (I used a rectangular one). Cut off the ends that are overhanging.

First layer the cut salmon evenly on the bottom of the puff pastry. Then add the veggies and also evenly distribute them.

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Pour over the cream filling. If you want, you can add a bit more parmesan on top.

Bake for about 45 minutes, or until the center is set and the puff pastry is nicely golden brown.

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Sweet Cornbread with Cardamon-Plum Compote

Hey there :)

I have a quite busy week behind me. Basically because I was baking something every day. I don’t know how, but it just sort of happened.. I wanted to try out this and then there was a birthday.. I also went to see a friend and of course I couldn’t go barehanded. And then I had to bake a bread, this has become a weekly ritual and shall not be forgotten.. So now, we have several goodies at home and this week I don’t have to make anything new to eat as there are still a lot of leftovers. Quite nice :)

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One of the things I made is this cornbread. I don’t think it is an authentic version of a cornbread. It is a version with personal preferences, such as sugar and Kefir and even some lemonzest to give it a slightly tangy note. So this might not be a standard cornbread, but still very nice and optimzed for summer.

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Especially with the compote. I find cornbread (be it authentical or not ;)) by itself a bit plain and as the warmer tempetraures have me wanting to eat more fruit, I made a plum compote to go with it. It added a great flavor and also some moisture to it which I really appreciated. Except from the plums, the other big flavor component used in the compote was cardamom which gave a nice complexity to it.

cardamon1 How is your stand on cardamom? I think it is one of my favorite baking ingredients. It gives the dough a slight Nordic taste. My dad on the other hand thinks it tastes like soap.

Well, the point is, if you agree with my father swap the cardamon for something else. Cinnamon always works with plums, but it you are looking for something less wintery, maybe add some lemon zest, mint or maybe even basil. My suggestion though: try the cardamon. Cardamon rocks in my book :)

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Recipe Sweet Corn Bread

prep time: 15 minutes + 30 minutes baking time +++ makes: one 22cm skillet

 

Ingredients

  • 125g /  one stick + 2 Tbsp. butter + 1 tablespoon for the pan
  • scant 2/3 Cups brown sugar
  • 2 eggs
  • 1 Cup Kefir
  • 1 Cup cornmeal
  • ½ Cup whole grain spelt flour
  • ½ Cup fine corn flour (can be subbed with other flour like more spelt flour or wheat flour)
  • 1 tsp. baking soda
  • ½ tsp baking powder
  • 1 tsp. vanilla extract
  • ½ lemon, zest
  • pinch of salt

 

 

Instructions

Preheat the oven to 180°C and place a cast iron skillet (about 9 inch, 22cm) on the lower third of the oven.

Melt the butter, except for the extra one tablespoon. Add the sugar, salt and vanilla extract and stir to combine. Add the eggs and beat well. I do this by hand but if you prefer using an immersion blender, I guess that works too.

Then add the Kefir and zest of about half a lemon and stir to combine again. Then add the cornmeal, corn flour, spelt flour, baking soda and baking powder. Guess what? Stir again until well combined.

Take out the cast iron skillet. Add one tablespoon of butter and swirl around. Then add the cornbread batter and smoothen out the surface a bit.

Put back in the oven and bake for about 30 minutes or until a toothpick comes out clean.

Meanwhile, make the compote:

Recice Plum Cardamon Compote

prep time: 5 minutes + 20 minutes cooking time +++ yields: about 1 1/2 Cups

 

Ingredients

  • 6 plumps (if possible choose a variety)
  • ¼ lemon, juice
  • 2 pods cardamom, cracked and seeds ground with mortar and pestle
  • 1-2 Tbsp. brown sugar
  • 1 Tbsp. water

 

 

Instructions

Stone the plums and cut into eights (or smaller pieces if you prefer).

Place all ingredients for the compote in a small saucepan. Simmer over medium-low heat for about 20 minutes. I like to reserve one or two plums and add them just 5 minutes before the compote is done to have some bite to it. But that’s up to you.

 

Serve the cornbread with some plum compote on top and maybe a dollop of yoghurt if you like

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Sourdough Hokkaido Milk Bread with 2 different fillings

Hey there :)

Do you know the tangzhong (or water-roux) method? It’s mainly used is asian parts of the world to create a fluffy, pillow-y bread. Often called Hokkaido Milk Bread. And it’s awesome! And super easy actually. You just mix together some flour and water and heat it for short period of time. Now, I don’t get the whole chemical process behind this entirely, but making this gel and using it in baked bread will help to keep the moisture in the dough, as the tangzhong part sort of locks the liquid in the dough. Also, it won’t develop as many gluten as normal dough does. Hence the result of baked treats using tangzhong are soft and moist in the most pleasantly way.

For this bread I have combined the tangzhong method with a sourdough base and it works quite well. The sourdough adds a slight and subtle acidy, that deepens the flavor of the bread. Also you don’t need any yeast in order to make the bread rise (if your sourdough is strong) which is something I personally prefer.

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For the recipe here I am giving a very basic dough that works with either – sweet or savory fillings. So if you feel like it, you could just divide the dough in half and make one sweet and one savory smaller bread out of it. Which is great, if for example you’re having a gathering and want to provide with sweet and salty treats :)

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But you could also easily adapt the dough, add some more sugar or vanilla, cinnamon, tonka bean etc. to it to make the dough itself sweeter. Or some more salt, pepper and herbs for example for a heartier version. You can really adjust the basic recipe in so many ways, it’s great.

Same goes for the filling. I have made this bread with different fillings by now. The classic cinnamon-sugar version is always awesome, but add a grated apple, or two and it will get even better. Or use some Nutella. or peanut butter and banana. The sky is the limit ;)

So, the making of the dough takes a bit of time and maybe time management, but the steps themselves are pretty easy and totally doable even for a not so experienced baker I’d say :)

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Recipe Hokkaido Milk Bread

prep time: about 25 minutes + proofing time + baking time +++ yields: one large bread or two smaller ones

 

Ingredients

Hokkaido Milk Sourdough Bread

For the sourdough

  • 50g sourdough starter
  • 75g whole wheat flour
  • 75g water

 

for the tangzhong

  • 2 Tbsp. white wheat flour
  • 6 Tbsp. water

 

for the bread

  • all of the sourdough (200g)
  • all of the tangzhong (75g)
  • 100g milk
  • 350g flour (I have used half whole wheat and half white wheat flour)
  • 1 egg
  • 40g butter, very soft
  • 1 Tbsp. brown sugar
  • 1 tsp. salt

 

notes on the dough: Like this you have a dough that works with sweet and savory options as it is very neutral. If you want to make a dough that tends to be a bit sweeter (don’t make it too sweet when you add a sweet filling or it might be too much), add another 3 Tbsp. of brown sugar and maybe 1 tsp. of vanilla paste or cinnamon.

For a more salty taste, add another teaspoon of salt and maybe some cracked black pepper or even a tablespoon of pesto or garlic butter. But those are just modifications, they are not necessary as the filling will also lend a lot of flavor :)

 

Fillings

Sweet Version, Cinnamon-Sugar

  • 115g butter, very soft
  • 2 Tbsp. cinnamon
  • 1 tsp. cardamom
  • 1 tsp. vanilla paste
  • 1-2 apples, grated (optional)

 

Savory Version, Pesto-Cheese

  • 5 – 6Tbsp. pesto
  • 3 cloves garlic, pressed
  • ¼ Cup parmesan
  • 1 ½ Cup grated cheese (like mozzarella or gouda or cheddar, or a mix) to sprinkle on top of the pesto

 

Instructions Filling

Combine all the ingredients for the filling in a small bowl (except the cheese in the savory filling) and stir until well combined. Taste and adjust spices to your likings.

 

 

Instructions Hokkaido Mild Sourdough Bread

Make the sourdough

Mix together the sourdough starter, water and flour and let sit for about 10-16 hours (or overnight).

Make the tangzhong

In a saucepan mix together the flour and the water. Heat the mixture over medium heat, constantly stirring. The mixture should thicken up to fairly fast to a gel-like consistency. Once you can see the bottom of the pan because of lines the dough make when stirring, turn off the heat. If you have a thermometer check the temperature of the dough. The dough should reach 65°C. On the hot stove keep stirring for about 30 seconds and them remove from heat. Place in a clean bowl, set aside and let cool completely.

Make the bread itself ;)

In a big bowl mix the sourdough with the milk, stirring with a wooden spoon. Then add the tangzhong and egg and mix it into the mixture as well until evenly distributed.

Then add the salt, sugar and flour and mix with a wooden spoon until the dough roughly comes together.

Then switch to using your hands ;) Knead the dough for about 4-5 minutes until everything comes together. The dough will be quite sticky, but try not to add flour or the bread will get to dry. I always wet my hands several times during the kneading process so the dough will stick to itself and not to my hands.

Then add the butter in pieces to the dough and knead again for about 4 minutes. At the beginning it will be a bit messy, but it’ll get better over time. Again, the dough is sticky, but try refraining from adding to much flour. Just wet your hands, it really helps. After a while it should form a smooth and pliable dough, still a bit sticky though.

Cover the bowl and refrigerate overnight. You could also use the dough the same day and just leave to rise for about 2-3 hours at room temperature, but leaving it to rise overnight will result in a better flavor and also the gluten has more time to develop, so I highly recommend this version.

After the dough has risen, roll it out into a rectangular shape on a floured working space. Now you are allowed to add some flour on top the dough to make the rolling out easier ;)

Spread and sprinkle the desired filling on top. Then cut the dough into strips and then cut into rectangles that easily fit in your loaf pan. Staple the pieces onto each other and place into a well-greased (or baking sheet lined for the safest option) rectangular loaf or cake pan. Make sure to leave some space at the sides as the dough will rise a bit again.

Leave to rise for about 60 minutes. When readily proofed you can brush it with some more melted butter if you want, but that’s optional

Bake in preheated oven at 175°C for about 35-40 minutes. If you want to sprinkle something on top (like sugar or cheese, do that after 20-25 minutes of baking)

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Sweet Potato Brownie Muffins

Hey there :)

I made some sweet potato bread the other day, but baked too many sweet potatoes for it and still had a small one left. So what to do with it? I was torn between some sweet potato waffles or some sweet potato brownies. Well, the brownies won. Actually they are brownie muffins as the dough wasn’t enough to fill out a brownie tray ;) So I had individually round brownies and they were good :)

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My boyfriend insisted they were a bit to nutty for him. But as they contain no nuts at all I just think he’s nuts and somehow his brains went into his mouth while eating. Seriously. They were not nutty. They were good and decadent. And there would be nothing wrong with nutty anyway.

 

The sweet potato really works well in brownies as it compliments the gooey-ness and keeps them super moist. Nomnom, soft interieur :)

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If I didn’t know there was sweet potato in it I wouldn’t have guessed it. The espresso deepens the chocolate flavor, which is really intense in these. They have dark rich flavor so if you like dark chocolate I think you might like them as well.

If you don’t eat wheat I am pretty confident you can swap the flour with ground almonds or hazelnut and (for a really nutty version ;)) I also think you could leave out the egg and use a couple of tablespoons of applesauce for a vegan version. But I have to admit I haven’t tried either, so it’s just guessing.

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Recipe Sweet Potato Brownie Muffins

prep time: about 15 minutes + baking time +++ yields: 6 muffins

Ingredients

  • 1 Cup /100g sweet potato puree (made from one small sweet potato, just bake the potato at 175° for about 30 minutes until soft and then mash it)
  • ¾ bar / 70g dark chocolate, chopped
  • 1/3 Cup / 85ml hot espresso
  • 1 egg
  • ½ Cup / 60g coconut sugar (or brown sugar would work as well)
  • 2 Tbsp. raw cacao powder (mine was orange scented, but normal is just fine)
  • 1 Tbsp. nutbutter of your choice
  • ¼ Cup / 30g whole grain wheat flour
  • 1 tsp. cinnamon
  • ½ tsp. baking powder
  • 1 tsp. vanilla powder or vanilla extract
  • dusting sugar, optional

 

Instructions

Brew some espresso. In a bowl pour the hot espresso over the chocolate and stir until the chocolate is melted.

In a big bowl mash 100g of baked sweet potato (about one smaller potato) or if you have potato puree just put it in a bowl. Add the espresso-chocolate mix, the egg, nutbutter and sugar and mix well.

Then add the flour, baking powder, cacao powder, cinnamon and vanilla and stir again to combine. A spoon is totally enough, no need to take out your kitchen machine.

Fill into muffin tins (I have used silicone ones as they don’t stick) and bake at 175°C for about 25 minutes. They should still be very moist inside but if you prefer firmer muffins, just bake them a bit longer.

If desired dust with some powdered sugar once they’ve cooled down.

Lavender Cookies

Hey there :)

I know, Christmas is over but that doesn’t mean you can’t have cookies :) I have to admit though, the main player here, the lavender buds is reminiscent of christmas as I got a spices-calender where they are from. It’s quite fun to play around with some spices I usually don’t use. Lavender buds I have used for the first time and strangely they remind me of thyme.. just a bit.

And although I have paired them with some lavender syrup we have bought a while ago, no one could guess that there were lavender inside the cookies at their first try. I don’t know whether it was because lavender isn’t usually expected or because they aren’t used to the taste or because of some other reason. There was something inside, everybody could taste that, but I had to tell everyone it was Lavender. So if you wanna have a guess-the-secret-ingredient-party anytime, those cookies might be a fun choice :)

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Recipe

prep time: about 15 minutes + 15 minutes baking time +++ yields: about 15 cookies

Ingredients

  • 100g Butter or coconut oil, softened
  • 150g white wheat flour
  • 80g sugar + 2 Tbsp. of lavender syrup OR 90g sugar
  • 2 Tbsp. lavender buds
  • 1 tsp. vanilla powder
  • ½ tsp. baking powder
  • pinch of salt
  • some powdered sugar for dusting (optional)

 

Instructions

In a medium bowl mix the flour, sugar, lavender buds vanilla powder, baking powder and salt and combine.

Then add the butter and lavender syrup and working with your hands, knead everything into a soft dough.

Place about one tablespoon per cookie on a baking sheet lined baking tray. Leave enough space between the cookies as they will spread quite a bit.

Bake at 160°C for about 15 minutes.

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Red Wine Cake with Leftover Nutpulp

Hey there :)

Do you like red wine? I do, but for me it has to be on the sweet side. Not a fan of all that dry barrique stuff. Guess that makes me one of those “no idea of wine types”. Anyway, sometimes when we open a bottle and it turns out to be too dry for me to drink I either add some sugar to it (yep, I do that, sorry) or I bake with it. This time it was baking ;)

I also had some nut pulp around and I remembered to make measurements, so here you go with an option to use leftover nut pulp. You can sub it with ground nuts like almond meal or hazelnut meal, but in this case I simply would add one more Tbsp. of liquid. Either some more wine or milk or just water. You can sub the butter with coconut oil if you want this to be dairy free, I don’t know if you van sub the eggs though to make it vegan. Never tried that before but if I was to try, I would use 1/3 Cup of apple sauce and maybe one chia egg (1 Tbsp. chia + 3 Tbsp. water)

I you make the recipe as is you’ll get a very soft cake, that tastes a bit like christmas. It’s a very moist cake and just a tiny bit fragile. No problem to eat it by hand but I wouldn’t try and make a torte with it :)

 

Recipe

prep time: 15 minutes +++ baking time: 45 minutes +++ yields: one small cake

Ingredients

  • 2 eggs
  • ½ Cup / 85g sugar
  • 110g / 1 stick butter, soft
  • ¼ Cup / 60ml red wine
  • ½ Cup / 70g leftover nut pulp from making nut milk
  • 1/3 Cup + 1 Tbsp. / 75g flour
  • 1 Tbsp. (raw) cacao powder
  • 1 tsp. vanilla powder
  • 1 tsp. cinnamon
  • ½ tsp. salt
  • ½ tsp. baking powder
  • some chocolate chips (optional)

 

Instructions

In a bowl mix together flour, nutpulp, salt, cinnamon, vanilla powder, cacao powder and baking powder. Set aside.

In another bowl cream together butter and sugar until fluffy. Then add the eggs, one at a time and beat with a mixer until combined.

Add the flour mixture and the red wine to the butter mixture and mix until well combined. If desired, stir in the chocolate chips.

Pour the dough into a greased small loaf pan (mine is 20cm)

Bake at 180°C for about 45 minutes. Check with a toothpick if it’s done.

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Hazelnut Cookies

Finally Baking Season :) It’s getting harder to come by some flour because it always seems to be sold out. Well, I have stashed some away, so I should be save for a week ;)

I don’t really have a yearly baking schedule and no cookies that I come back for every year. I just use what I have and then bake what I feel like. You have favorite cookie that is a must for Christmas? I am sort of still searching. And this year I also hope to make some sourdough cookies. Hope that works out somehow.

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Anyway, first cookies this year were those hazelnut cookies. They are pretty easy and don’t take more than 15 minutes of your time. They are pretty classic butter cookies but with some hazelnuts. Not overly sweet with a nice tender crumb, ready to be dipped in some molten chocolate. Or eaten as is. And foolproof. Perfect first cookies to get into the spirit ;)

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Recipe

Ingredients

  • 1 Cup / 100g ground hazelnuts
  • ¾ Cups / 95g flour
  • ¼ Cup / 50g sugar (+ another 3-4Tbsp. if you like sweeter cookies)
  • scant ½ Cup / 100g butter
  • 1 egg yolk
  • dusting sugar (optional)

 

Instructions

In a bowl simply mix all the ingredients together with your hands until a smooth. Cover in clear film and place in the fridge for about an hour.

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Cover a baking tray with baking sheet and preheat oven to 16°C.

Tear off small pieces of dough (smaller than a golfball) and place with some space apart on the baking sheet. Press down with your palm and if you want you can use a fork to grave a pattern in the dough.

Bake for about 8-10 minutes. Take out and let cool. If desired cover with dusting sugar.

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Peanut-Chili-Brownies

Hey there :)

A while back I got this chili-peanut butter and I was a bit at loss what to do with it. For me it was nothing to smear on a bread and have it with some bananas like normal peanut butter and my boyfriend isn’t into nutbutters at all.

So I thought about it for a while and decided there was only way, the one I usually take: Baking with it :). And since I have finally bought a brownie form, brownies were the obvious choice for me. And it was a good choice. Although I am not totally into that chocolate-chili thing – chocolate with chiliflakes is a no go for me – this brownies turned out really well. They only have slightly hot after taste and it makes them really interesting. The chili flavor isn’t overwhelming but complimenting the taste and they turned out way better than I thought they would. Me and my boyfriend were a bit skeptical but the outcome is after all very nice:)

They don’t need any flour and thanks to the peanut butter you also don’t need to add any more butter or dairies which makes them a slightly healthier choice while still having that nice brownie-gooey-feeling and tasting very scrumptious. Like snickers but with a spicy aftertaste. Oh lala.

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If you only have regular peanut butter, the recipe will of course work with that as well. If you want to have that chili tang you can add about ½ tsp. of chili powder. Or more if you dare so ;)

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Recipe

prep time: 15 minutes + baking time +++ yields: one pan of brownies

Ingredients

  • ¾ Cup / 180g chili-peanut butter (or use normal peanut butter + ½ tsp. chili powder)
  • 1 bar / 100g dark chocolate
  • 2/3 Cup / 140g sugar
  • 3 eggs
  • 1/3 Cup / 35g coarse almond meal
  • 1 tsp. baking powder
  • some of your favorite chopped chocolate (optional)
  • coarse sea salt to sprinkle on top (optional)

Instructions

Over low heat or even better with a double boiler melt the chocolate and stir in the chili-peanut butter until smooth.

In a medium bowl cream together the eggs, the sugar and the baking powder. Pour the chocolate-peanut butter- mixture to the egg mixture and stir well until combined.

Stir the almond meal into the mixture.

If using, now fold your chopped chocolate into the batter.

Pour into a brownie ban (mine is 28cm+28cm). Sprinkle some coarse sea salt on top if you want to.

Bake at 160°C for 25-30 minutes.

Carrot-Pumpkinseed-Sourdoughbread

Hey there :)

Filling some veggies into my bread is something I like to do once in a while. For one, I like to imagine it’s healthy. And also it helps keeping the bread moist for a little longer. So I still had some carrots in the fridge, which in Germany actually is a more or less common addition to bread. Not that every bread has some in them, but it’s nothing super unusual here. Don’t know about elsewhere. And of course, since it is autumn I added some pumpkin seeds and some pumpkin seed oil. I haven’t used it in baking before and in general I barely use oil when baking bread, but it turned out quite well. You have to keep your hands wet while kneading though. Or at least I did. I think the oil made the dough a bit stickier. Instead of normal salt I also used some herbal salt since we still have a lot and the flavours pair well with bread, but you can also use some normal salt if you prefer.

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I did however use a smaller amount of sourdough starter in this bread. Usually I use twice as much. If you don’t have a string sourdough starter, you might want use one tsp. of yeast mixed with your water to make safe your bread proofs well. With a nice and string sourdough starter however it shouldn’t be a problem :)

Oh, and I don’t habe pictures from the kneding and proofing process unfortunately. Battery of the camera was empty. oops.

Recipe

prep time: about 30 minutes + waiting and baking time +++  yields: one loaf

Ingredients

  • 200g whole grain rye sourdough
  • 500g dark wheat flour (I used Type 1050) or whole wheat flour
  • 200g water
  • 2 carrots, grated
  • 3 Tbsp. Pumpkin seed oil
  • 15g herbal salt
  • 5 Tbsp. pumpkin seeds

Instructions

The day before making the bread prepare the sourdough: Mix 50g of starter with 80g of water and 70g of whole grain rye flour. Let sit for 12-18 hours before using.

Roast the pumpkin seeds in a pan and set aside. Grate the carrots, put in a sieve and let drain a bit.

In a big bowl combine the sourdough starter, water, pumpkin seed oil, carrots and flour. Knead for about 5-8 minutes, until you have an elastic dough. Set aside to proof about 3-4 hours, until doubled in volume

Take the dough out on a floured workplace. Knead the dough again, incorporating the salt and the pumpkin seeds as you go. Knead for about another 5-8 minutes.

The form into a loaf and place seam side down into a well-floured rising basket. Leave to proof again for about 45- 60 minutes.

Preheat the oven to 250°C and place a baking tray (or baking stone if you have) in the oven.

Put the bread on the hot baking tray (by turning the rising basket upside down). Cut the bread several times.

Put the bread in the oven and pour one Cup of water into the oven.

Bake at 250°C for 10-15 minutes. Then reduce the heat to 180°C and bake another 20-25 minutes.

The bread is done when it sounds hollow when tapped on the backside with a spoon.

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