Quick and simple whole-grain bread

A couple of weeks ago my almost-parents-in law brought by 10 kg of grain.

Some days ago I finally took the time to start grinding some wheat and rye and bake bread.

This recipe is very simple and doesn’t need any kneading or preheating of the oven and the dough needs to rest for only 10 minutes.

100g of this bread have ca. 200 kcals.

Ingredients:

  • 300ml lukewarm water
  • 10g dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon caraway (powdered)
  • 2 tablespoos apple vinegar
  • 30g linseeds
  • 30g sunflower seeds
  • 30g rolled oats
  • 300g whole-wheat flour

Preparation:

  • place baking sheet in baking pan (or grease it)

Cooking:

  • put all ingredients except flour in a big bowl and stir

  • add flour, stir a little more

  • pour the dough in the baking pan and wait 10 minutes

  • put baking pan in the cold oven
  • also put a bowl of cold water on the bottom of the oven
  • turn oven to 225°C/440°F and bake for 20 minutes
  • decrease to 200°C/390°F and bake for another 30 minutes
  • remove bread from oven, take it out of the baking pan and spray or brush with water, if you want a softer crust (mmmhhhh that smell!)

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Heaven’s Dish

Okay, so here’s the fruity, fluffy semolina cream that caused the premature end of my as-good-as-new ceramic glass cooktop.

I got to know this recipe about 10 years ago, when a girl from Germany who I met on an online game told me about it, and it turned out to be an easy, not too unhealthy and extremely filling dessert.

Ingredients:

  • 500ml black currant, strawberry or cherry juice
  • 65g semolina
  • optionally sugar or artificial sweetener to taste

Cooking:

  • bring fruit juice to boil

  • add semolina, stir
  • let semolina simmer for 5 minutes or so, til its soft and soaked

  • pour the semolina mash in a large bowl

  • mix on highest level for al least 10 minutes

Through the mixing the mash will become all fluffy, soft and creamy, its colour will become lighter and its volume will increase.

You can eat it right away, when it’s still warm or wait til it has cooled off.

Especially the variant with strawberry juice will go very well with chocolate cream.

(I know, the picture could have been better, but at the time this photo was made, I was  busy removing shards.)

Crash

Two days ago, while preparing fruity, fluffy semolina cream, I accidentally destroyed my ceramic glass cooktop, which means, that I will have to pause posting recipes, that need a cooktop for preparation.

At least I still got an oven, a microwave (including a griller) and a ricecooker, that has already been misused for many other foods.

😦

Potato covered soy veggie bake

This time I wanted to use some potatos, so I chose this bake. I found the recipe on the internet, but I had to make a couple of changes due to limited ingredients and a different taste than that of the original creator.

Maybe that’s why the outcome was not satisfying – it was ok and tasty as well, but just not worth the effort.

potato covered bake

Ingredients:

  • 7 potatos (~800g)
  • 120g white mushrooms
  • 100g veggies (I used frozen carots, corn and peas)
  • 80g soy flakes
  • some garlic chives
  • 1 bulb elephant garlic,grated
  • 2-3 tablespoons oil
  • 1-2 teaspoons nutritional yeast
  • 1-2 tablespoons mustard
  • some soy sauce
  • some soy milk
  • salt
  • pepper
  • nutmeg
  • apeka for the crust


soy-veggie-mixture

Preperations:

  • cook, peel and mash potatos
  • let soy flakes soak in some hot water
  • defrost veggies (or wash and cut to small pieces if you use fresh ones)
  • preheat oven to 200°C/392°F


covered with potato

Cooking:

  • heat oil in a big pan
  • add garlic chives and elephant garlic, roast gently
  • add soy flakes, veggies, mushrooms, fry for a couple of minutes
  • add soy sauce, mustard, salt and pepper
  • fill soy-veggie-mixture in a fitting casserole dish
  • mix potatoes with some soy milk, the consisteny should be easy to spread, but not too liquid
  • add salt, pepper, nutritional yeast and nutmeg
  • spread apeka on top
  • put in the oven for 35-40 minutes


covered with apeka