Archive for September, 2010
Vollkornbrot (whole grain bread)
Recipe: Vollkornbrot (whole grain bread)
Ingredients
- 2 cups lukewarm water (105-115ºF)
- 1 package (1/4 oz.) dry yeast
- 1 cup cold water
- 1/6 cup whole oat groats
- 1/4 cup whole grain rye berries (berries are same as graots)
- 1 Tbsp. sesame seeds
- 1 Tbsp. flax seeds
- 1/4 cup sunflower seeds, unsalted, shelled
- 2 1/2 cups whole wheat flour, sifted
- 1 1/2 cups whole grain rye flour, sifted
- 1 tsp. salt
- 1/2 cup oats
- 1/8 cup vegetable oil
- 1/4 cup white unbleached flour, for kneading
Instructions
- Add whole oat groats and whole grain rye berries to cold water in a small saucepan and bring to a boil. Adjust heat to have gentle water ripples for 5 min. uncovered. Cover and let stand off of heat for 1 hour. Let the grains cool and sieve.
- Preheat oven to 325ºF. Spread the sesame and flax seeds in a pie tin and toast in the oven for 10-12 min. until sesame seeds are pale tan. Mix in the sunflower seeds and set aside. Turn off oven.
- Combine 2 cups lukewarm water and yeast and let stand for 10 minutes.
- Combine sifted whole wheat and whole grain rye flours, yeast and water mixture, and salt. Beat for 1 min. with heavy-duty electric mixer fitted with the dough hook. This can also be done by hand.
- Add the oats, seeds, and groats. Beat for 1 more min.
- Let rise in oiled bowl covered with a dry cloth in a warm, dry place. Turn the dough once before placing towel over to grease both sides of dough. Let rise for 1 hour.
- Punch dough down and kneed for 5 min. Place in oiled 9 x 5 x 3 inch loaf pan and let rise in warm, dry place for 2 hours.
- Preheat oven to 400°F. Bake for 45-50 min with a large baking pan of water on the lower shelf.
©HausJaJa
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Rosemary Focaccia
Recipe: Rosemary Focaccia
Ingredients
- 1 (1/4oz.) package active dry yeast
- 5 cups unbleached all-purpose flour
- 1/4 cup plus 3 tbsp. extra-virgin olive oil
- 1 Tbsp. fresh rosemary
- 1 tsp. coarse sea salt
- 2 1/2 tsp. table salt
- 1 2/3 cups water
Instructions
- Stir 1 2/3 cups lukewarm water (105 to 115F) and 1 package yeast and let stand until creamy (10 minutes).
- Add 5 cups sifted flour, 1/4 cup olive oil, and 2 1/2 tsp. table salt and beat with dough hook of a standing electric mixer. Knead at high speed for 3-4 min. until soft, smooth, and sticky.
- Turn onto lightly floured surface and knead in 1/2 tbsp. more flour for 1 min.
- Transfer to lightly oiled bowl and turn dough to coat with oil.
- Let rise, covered with plastic wrap, at warm room temperature, until doubled in bulk (2 hours).
- Press dough into generously oiled 15 x 10 x 1 inch baking pan. Let rise, cover with kitchen towel, until doubled in bulk (2 hours).
- Preheat oven to 425F.
- Combine rosemary and 3 Tbsp. oil.
- Make shallow indentations all over dough with your fingertips. Then brush with rosemary oil. Sprinkle sea salt evenly over surface.
- Bake for 20-25 min. until golden brown.
Cooking time (duration): 5 hours
Diet type: Vegetarian
Meal type: snack
Culinary tradition: Italian
Based on recipe from Epicurious.com
© HausJaJa