Family recipe · sourdough

Spelt Sourdough Baguettes

Spelt Sourdough Baguettes

Last weekend I experimented with spelt flour which I had never used before in baking. I drew upon my basic sourdough recipe which I use most of the weekends when baking black bread for my family. I also use it for baking so-called white bread as well. So you can almost call it a family recipe now.

Spelt Sourdough Baguettes

I cannot say that the whole-grain spelt flour added in rather small amounts in relation to the bulk of all purpose flour brought in some specific flavour. Also, there was my sourdough culture which is rye.

Spelt Sourdough Baguettes

So in the end,  the baguettes had quite a dense crumb with a general whole-grainy look and flavour. But that flavour they had for sure!

Spelt Sourdough Baguettes

1 year ago – Spring in St Petersburg. The Beginning
2 years ago – Stirato or Italian Baguettes
3 years ago – 2,800 km of Russia Seen from Above
4 years ago – What a Peach! Sunny Cake and a Zesty Cranberry Cake
5 years ago – Pane al Cioccolato… Senza Cioccolato

Spelt Sourdough Baguettes adapted from basic sourdough bread recipe originally adapted from Darnitsky bread recipe

Ingredients:

For the starter:

  • 1 Tb rye sourdough starter from the fridge
  • 100 g water
  • 100 g rye flour

For the bread:

  • 200-220 g of water
  • 150 g spelt flour
  • 200 g all purpose flour, more if needed
  • 1 tsp salt
  • pumpkin seeds

Procedure:

Take a tablespoon of sourdough starter from the fridge and mix it with 100 g of water and 100 of rye flour, then leave it overnight.

In the morning when your starter has puffed up, add 200-220 g of water, 150 g spelt flour and 200 g all purpose flour, salt and pumpkin seeds. You should get quite thick though sticky dough so keep adding all purpose flour as needed. You should be able to fold the dough. Leave it covered for more than one hour, making at least one fold in between (if it’s too sticky, use either more flour or water your hands). Now you can either flour a glass bowl or a proofing basket, shape the bread into a round loaf, flour it and place it in the bowl, cover and leave to rise for an hour. Alternatively, you can make baguettes by dividing the dough in two and then folding and rolling each part to create 2 baguettes, place them on paper / baking mat, then cover and leave the shaped dough to rise for an hour.

Preheat the oven to 225 ‘C with a pan / tray on the bottom to create steam and a reversed tray in the middle (as a sort of baking stone). Reverse the loaf onto a baking mat / paper, make several slashes and slide it onto the hot tray / slash the baguettes diagonally and slide them onto the reversed tray together with the paper. Pour some water into the pan on the bottom to create steam. I usually do not change the temperature but if I see that the loaf is browning too much, I might decrease the temperature or move it to a lower rack. The baking takes from 30-35 minutes for the baguettes to 45-50 for a loaf.

Remarks: I tried hard to shape these baguettes, working the dough quite a lot by folding and rolling and re-rolling, and they puffed up nicely in the oven, also growing quite chewy crust.

Result: Flavourful and chewy. You might not tell at once that they are made with spelt flour but these baguettes are perfect for breakfast. Pumpkin seeds are good too!

Spelt Sourdough Baguettes

Here pictured with the precious Piave cheese from Italy’s Veneto region:

Spelt Sourdough Baguettes

It was a pretty Sunday morning and I took a lot of photos of the baguettes. I also spotted this thingy here which is a projector for silent cinema reels we have of me and my sister. My Mother is being busy converting the films into megabytes of me and my sister doing the pretty mundane things – without a sound 🙂 Yes, sometimes I do feel I was born way earlier than what my passport claims!

Spelt Sourdough Baguettes

Adding this post to my Sourdough Bread collection.

G.

bread · sourdough

Improvising with Sourdough Bread or Being Lazy?

Improvising with Sourdough Bread

I’ve grown lazy enough these days to start baking without a recipe. This concerns both bread and sweet things. Not all of my free-baking experiments are successful but I guess I get some extra pleasure from those which do happen to be successful. And there’s always this risky feeling of experimenting which I do enjoy!

Improvising with Sourdough Bread

So what I do is feed my rye sourdough culture with rye flour + water and then after an overnight rest I divide it and use the larger amount for the rye bread and a smaller for white bread. Sometimes if I just need some white bread, I feed the culture with white flour.

Improvising with Sourdough Bread

Thanks to the now mature sourdough culture (been using it since 2011) I usually do no add any yeast, but this time I wanted a more ‘fluffy’ result with my white bread, so I added a bit of instant yeast to the dough. I also tend to overload my bread with seeds and bran, so sometimes it all results in quite a dense and moist crumb, just like this time when I also added rye malt:

Improvising with Sourdough Bread

Oh, breaking this just-out-of-the-oven bread is so very tantalizing!

Improvising with Sourdough Bread

Of course the rye version which I make with rye flour + all-purpose / whole-wheat flour does not rise as much in the oven – although it does rise a lot before baking, as this rye flour is so very reactive!

Improvising with Sourdough Bread

If you’re looking for a perfect sourdough bread recipe, it doesn’t exist. I mean, you should probably just figure it our for yourself. I ‘created’ mine out of Darnitsky bread recipe which I’ve been using for quite a long time already.

Improvising with Sourdough Bread

For me, the best formula is to take several tablespoons of sourdough culture from the fridge, feed it with about 200 g of water and 200 of rye flour, then leave it overnight. At this point you can either split it for two breads or make one large loaf. Then I add about 200 g of water, 200 g or more of rye flour, more or less the same amount of white flour, salt, various extras like wheat, oat or rye bran, coriander, sunflower, pumpkin or flax seeds, oatmeal, rye malt, sometimes honey etc. I try to achieve a sort of thickish dough so that it will keep the shape, if it’s going to be rye bread it will be sticky but you should be able to fold it and almost knead it. I then leave it covered for more than an hour, sometimes I make several folds and leave it for some more time to rest (rise). I then flour a glass bowl, shape the bread into a round loaf, flour it and place it in the bowl. Alternatively, I make rolls if I see that the dough (usually with more white flour than rye) is quite easy to shape. I leave it to rise for yet another hour covered and preheat the oven to 225 ‘C with a pan on the bottom (for steam) and a reversed tray in the middle (it acts as a baking stone for me). I then reverse the loaf onto a baking mat / paper, make several slashes and slide it onto the hot tray. I pour some water into the pan on the bottom to create steam (not much so that it evaporates and I don’t need to take the pan out during the baking). I usually do not change the temperature but if I see that the loaf is browning too much, I might decrease the temperature or move it to a lower rack. The baking takes from 25-30 minutes (for the rolls) to 45-50 for the loaf.

Improvising with Sourdough Bread

This might not sound as a very precise formula but then this is what I call experimenting with the sourdough! You never know even with a perfect recipe whether your bread will come out right or not, because this living thing called sourdough culture can have its moods 🙂

Improvising with Sourdough Bread

What’s your personal sourdough bread formula?

Adding this post to Sourdough bread collection.

G.

pies · vegetarian

Cheese and Herbs Qutabs, Azerbaijani Pies with a Russian Twist

Cheese and Herbs Qutabs

Let’s have some savoury dish for a change. This time it’s going to be a recipe for Qutab from the Azerbaijani cuisine but with a certain Russian twist. I recently tried a similar fried filled bread from Turkey called gozleme traditionally made with white brine cheese. Both recipes are easy to make and do not require lengthy dough preparation. You can make them with meat or other fillings but I just love the cheese + herbs combination. For both recipes I used suluguni cheese mixed with some tvorog (cottage cheese) for the lack of proper brynza, and whatever is available from the fresh herbs.

Cheese and Herbs Qutabs

The Russian twist is ensured by the addition of rye flour to the dough. I doubt that in Azerbaijan they eat rye qutabs (rye flour is characteristic of the Northern parts of Russia rather than Azerbaijan!) but at the same time this adds some extra flavour (and a bit of wholesomeness) to the somewhat heavy dish. You might want to make a 100% white flour dough or mix in some whole wheat flour. Whatever your choice, heat your sturdy cast iron pan and let’s make the qutabs!

Cheese and Herbs Qutabs

1 year ago – Vyatka, City of Snow that Dreams of Summer

2 years ago – Two Spinach Pies and Spinach…Rice

3 years ago – French Bread

4 years ago – Two Rrrrrye Breads (Raisin and Riga)

Cheese and Herbs Qutabs translated and adapted from perfectfood.ru will make a chewy and vegetarian version of the Azerbaijani pies. Check out the original website for the video recipe (understandable even without any knowledge of Russian). See my remarks in italics.

Ingredients for 9-10 qutabs:

For the dough:

  • 150 g rye flour (can substitute with whole wheat or all-purpose flour)
  • 150 g all-purpose flour
  • 1 tsp salt
  • 4 Tbs sunflower oil
  • water – as much as the dough will take

For the filling:

  • 100-150 g cheese, hard and /or soft (Adygea, brynza, paneer…) – I used fat-free cottage cheese and Suluguni
  • 300 g of herbs of any type, can use spinach, sorrel, nettle, etc. – I used dill, parsley, spring onions and coriander
  • salt, according to your cheese (I also added pepper)

For the sauce (optional):

  • matsoni or natural yogurt or smetana (sour cream)
  • garlic, couple of cloves

Procedure:

In a bowl mix the flours, add salt and oil. With your hands rub oil into the flour mixture, so that it’s distributed evenly. Gradually add water and mix until you have a very soft sticky dough. Cover the bowl and leave the dough to rest for 10 min.

Meanwhile prepare the filling. Finely chop the herbs. If you’re using nettle, first scald it with boiling water and then chop it (the nettle will thus lose its stinginess). Finely grate the cheese and mix in with the herbs. Add salt.

Flour the work surface and your hands. Pinch off a piece of dough that will fit in the palm of your hand. Roll it out into a flat round. Place some filling on one side of the dough leaving the edges free. Then fold the other side over the filling and seal the edges with a fork.

Place a dry skillet (preferably cast iron) over high heat (no greasing required!). If your pan is big enough you will be able to cook 2 qutabs at a time. Cook 1 minute, then turn the qutabs over and cook 1 minute more (my qutabs needed more time – I also baked only 2 and then placed the dough and the filling in the fridge for a later use).

Serve immediately with the matsoni and garlic sauce, dipping the qutabs into the sauce. The sauce can be made in advance so that it gets the most out of garlic flavour: press several cloves of garlic into matsoni, mix and place in the fridge. For the lack of matsoni you can use natural yogurt or smetana (sour cream).

Cheese and Herbs Qutabs

oh that melting cheese!

Cheese and Herbs Qutabs

Remarks: I would rather call the rye dough pretty bland (although it contained salt) but the filling was pretty salty (didn’t pay attention to the saltiness of the cheese). Also, next time I would roll the dough really thin cause it was quite chewy. You can also experiment with the sizes and the amount of filling – some of my qutabs were a bit too big 🙂 These are best eaten hot – so I suggest cutting the dough recipe by half. I ran out of cheese with that much of the dough and had to use mashed potatoes with the leftover cheese filling for the last qutabs.

Cheese and Herbs Qutabs

Result: Easy pies with melting cheese? Count me in! Perfect with some greens on the side and a lot of kefir (for the lack of traditional matsoni). Also no problem with keeping these pies in the fridge and reheating them later.

This post goes to Lunch / Dinner and the country-specific recipe collections (first Azerbaijani recipe!).

G.

bread · cookies · sourdough · sweet

Finnish Sourdough Flatbread and Cookies with History

Finnish Sourdough Flatbread

In this anti-winter days – at some point the temperature reached +11 here! – I would like to share with you two recipes: a recipe of Finnish rye flatbread known in Russia as Krayushki and oatmeal cookies with chocolate and nuts… and history. Will start with the bread. You might already know that I love rye bread, especially the sourdough. I can eat it plain, with cheese or even with honey or jam. Like this:

Finnish Sourdough Flatbread

This particular bread is notoriously chewy and super rye-ish and I love it even more as the best part of the bread loaf is exactly these hard-to-chew “edges” that we call krayushki in Russia. The authentic version is made with sourdough culture but don’t worry –  you can make the flatbreads with yeast, too.

Finnish Sourdough Flatbread

I’ve tried the recipe several times, experimenting with the procedure and the ingredients, and failed only once when I forgot them in the oven which resulted in ehhm rusks rather than flatbreads 🙂 The photos in this post show two versions. Here’s a different one from the bread pictured above, shaped as a circle with a whole in the middle. It was very handy when in the Finnish village they would string multiple breads on a stick and hang them to the ceiling:

Finnish Sourdough Flatbread

A year ago – Best Soviet Winter Movies. About Food Too!

Two years ago – Vermont Sourdough and Yellow Roses

Three years ago – Winter’s Here. Time for Spicy Rye Bread

Four years ago – Flammekueche – how time to make some!

Ruispalat or Finnish Sourdough Flatbread translated and adapted from www.povarenok.ru will make very flavorful and quite authentic in their taste flatbreads. Numbers in brackets indicate the amount of the ingredient needed if you do not use the sourdough culture. See my remarks in italics.

Ingredients

  • 375 g (500) rye flour – I mixed in some all-purpose and once – some wholewheat flour
  • 325 ml (450) water – I use about 25 ml less because there’s this extra water needed for the rye malt
  • 2 Tbs rye malt, mixed with hot water 1 hour before, or extract
  • 2 Tbs molasses or honey or sugar dissolved in water – I omitted this as it was not mentioned in the procedure
  • 10 g salt
  • 2-3 Tbs bran for sprinkling the top – I used oat bran
  • 1 Tbs ground coriander – do use this much, it’s so tasty!
  • 5 g (13) fresh yeast – I didn’t use yeast at all
  • 250 g (none) sourdough culture, 100% hydration – I refreshed my rye sourdough

Procedure

Dissolve your sourdough culture in lukewarm water (30 ‘С), add yeast (the author remarks that this will help soften the crumb but I didn’t use it). Sift in the flour, add rye malt and begin mixing the dough with a spoon or in a breadbaking machine. Add the coriander and the salt and mix a bit. This is (unless you use a mixture of flours which I did) a 100% rye bread so the dough won’t benefit from a long mixing anyway. Cover the bowl and leave the dough for 1-1.5 h.

Flour generously the surface and spoon the dough out on it, flouring it too. As for the shaping part, there are different possibilities:

— Roll out (which I could never do, so I just water the palm of my hand and flatten the dough with it) to thickness of 8 mm – 1 cm and cut into rectangles. Prick the dough with a fork and move to the baking sheet (this is a tricky part so I would suggest rolling the dough already on the baking silicon mat. The author warns you against using baking paper as they stick a lot. I still use baking paper but flour the surface quite heavily).

— For a super-authentic look, spoon the dough out into two heaps onto a wet surface (here too I use a heavily floured paper – it would have been impossible to transfer my dough once shaped!). With wet hands form each heap into a circle. Flour the baking sheet heavily, the same as the top of the circles. With the help of a wet knife, transfer the circles to the baking sheet. Flatten them with wet hands. Cut a whole in the center of each circle with a (shot) glass. To make the ‘rays’ use a wooden stick (an ice cream stick works well) with which you will make indentations (but do not force the stick right to the bottom).

For both variations, cover the dough with a linen towel for 50-90 min (90 min if using the sourdough). Spray the top with some water and sprinkle with oat bran generously. Put in the oven preheated to 200 ‘С and turn down to 180 ‘ С after several minutes. Bake for 12-15 minutes more. Do not overbake as the flatbreads should remain soft! (here I realized I had to increase the temperature to about 220 ‘C and bake all the way maintaining this temperature, otherwise the indicated 12-15 minutes turned into 30 minutes and still the breads would be too moist. So I baked them also at the top shelf for some minutes to get a crustier top).

Remove the baked bread from the oven and wrap it into a towel. Enjoy!

Finnish Sourdough Flatbread

Remarks: I’ve made this recipe several times, trying various shapes, cuts and baking time / oven temperature. Even if sometimes I failed to make them look ship-shape ( I also tried baking them as separate ovals or as a sheet of rectangles cut halfway through), they would still taste great. Work out the most convenient shaping procedure for yourself! By the way, these flatbread freeze well and do not take much space either.

Finnish Sourdough Flatbread

Result: These chewy breads are just wonderful. The combination of rye malt + coriander makes them very flavourful! And some of these breads did rise to the point when they split in two layers, letting you separate them or use them as a pocket and make a double sandwich, mmm!

Finnish Sourdough Flatbread

***

The $250 Neiman Marcus Cookie

For the dessert today here are these tasty sweet chocolate cookies with ground oatmeal, walnuts and pistachios! The story behind these cookies is that someone who paid for the recipe 250 dollars thinking it was 2.50 USD instead, decided to spread the recipe all over the net so that no one would have to pay that much for a cookie recipe! And you know what? The recipe is really nice and the result is probably worth the price… But I’m definitely grateful for having this recipe for free 🙂

The $250 Neiman Marcus Cookie

The $250 Neiman Marcus Cookie adapted from www.browneyedbaker.com will make sweet and crunchy cookies that would certainly sell very well and justify the price paid for the recipe! For the original recipe visit the link above – and you won’t have to pay anything for that either 🙂 Here are my changes and remarks:

I also put some oat bran into the coffee grinder together with the oats. Used less butter and substituted regular sugar for the brown sugar. As for the chocolate, I used 1 chocolate bar – part of which I grated and part chopped into pieces. I had a very limited amount of walnuts so I also added some pistachios.

The $250 Neiman Marcus Cookie

Remarks: I made my cookies pretty big so had to bake them longer. Be careful with the baking time though as I definitely overbaked the first batch. The recipe will make quite a lot of cookies but be ready to repeat the process very soon 🙂

The $250 Neiman Marcus Cookie

Result: These are great cookies! The walnuts add to the nuttiness of the ground oats, there’s something toasted about this cookies too. Which makes me agree with the author that these cookies are truly hearty! The melting chocolate inside is so oh-oh!

Adding these recipes to Sweet, Chocolate and Sourdough collections.
G.

muffins · sweet · travel

Black Currant Muffins, Vyborg and Lappeenranta

Vyborg, Russia

A quick post combining three in one. Food, friends and travelling – best memories of this autumn 2015. First things first – I’ll start from the revisiting of a town situated to the North of St Petersburg, close to the border with Finland. I was in Vyborg in May and now we went to Vyborg again in early October.

Vyborg, Russia

My aim was to see the Monrepos park in its autumnal glory. At first it was cold and windy – perfect only for Vyborg krendel’ (pretzel) and hot sbiten‘ (honey beverage) but we courageously mounted the 200 something stairs up the St Olaf’s tower (see above), glimpsed some of the decadent Medieval part of the city:

Vyborg, Russia

…and then I walked to the park while the weather was gradually getting better. Here are the 18th century fortifications which did not survive the time test half as well as the Medieval ones did.

Vyborg, Russia

I made a long walk in the park – it was not long in time but in distance. I actually walked all the way to the End of the World – this is how the farthest corner of this landscape park is called. Somewhere on my way there I found these roots:

Vyborg, Russia

And there was this tiny ‘pebble’ too. Perfectly Karelian forest – although it was designed in the 18th century and artificially planted to resemble an English landscape park:

Vyborg, Russia

The view on the Gulf of Finland in such gloomy but absolutely characteristic weather (it was changing with the wind) is quite atmospheric and graphical:

Vyborg, Russia

Loved this view too:

Vyborg, Russia

The Island of the Dead, adding up to the Romantic / Gothic aura of the Monrepos park:

Vyborg, Russia

Feeling inspired? Get more information about Vyborg here.

***

A short break for food now?

 

Glazed Blueberry Doughnut Muffins from www.cookingclassy.com

A year ago – Kaliningrad: In Search of Old Konigsberg

Two years ago – Cheesy Potato and Leek Bake with Sourdough Bread

Three years ago – Autumnal Comfort Sweet Treats

Four years ago – An Easy Bread and A Not That Easy Bread

Glazed Blueberry Black Currant Doughnut Muffins adapted from www.cookingclassy.com will make soft ship-shape berry muffins. For the entire recipe visit the original blog.

My changes: Used less salt, added lemon zest and substituted blueberries with defrosted black currants from our dacha.

Glazed Blueberry Doughnut Muffins from www.cookingclassy.com

Remarks: I tried not to overmix the batter so that they do not become dark blue from the berries. I skipped the glaze part which definitely adds sweetness to the muffins. I had to bake them a bit longer – at the suggested time they were still to ‘white’.

Result: These muffins rose nicely and were soft inside. A simple recipe for a simple sweet treat!

Glazed Blueberry Doughnut Muffins from www.cookingclassy.com

***

Lappeenranta, Finland

And now on to my last stop of this post – Lappeenranta, Finland, where we celebrated my school friend’s marriage. It was probably the best destination to make the trip there easy both for my friend’s Russian friends and her husband’s British family.

Lappeenranta, Finland

The wedding was beautiful, bringing together such different people for the sole aim – to make this moment special for the couple, for their relatives and for us, the friends. It was completely not Russian (though there was a traditional karavay that the newly married break and eat with salt, a very tasty bread!) and yet it was a cozy and cheerful event. It felt both Christmas and some kind of harvest-celebration 🙂 I also felt involved in the preparation and the actual day of the wedding (although that was already a symbolic not the official wedding), which definitely made me enjoy the process even more.

Lappeenranta, Finland

My best wishes to the beautiful people – Tanya & Ben, take care of each other and let magic into your life!

Lappeenranta, Finland

Next day we had some hours before the bus back to St Pete. For the citizens of St Petersburg, Lappeenranta is where you go to get that stamp on your Shengen visa. You go shopping there too.

Lappeenranta, Finland

So it was quite a new experience this time when I actually stayed there for two nights and had a Finnish breakfast instead of Russian buterbrod 🙂 See the various rye bread? The triangle with bran is actually a round flat bread, very tasty. The square one was with caraway seeds which to my mind and taste buds just spoil the whole thing. The pie was with sweetened rice and milk (cream?) on a thin-thin rye crust (close to our Karelian kalitka pies).

Lappeenranta, Finland

I jogged in Finland for the first time, in the darkness along the embankment until I got that weird fear of boats I have for some reason back. That made me run in the opposite direction 🙂 I walked along the embankment again several hours later, going up to the fortress and enjoying the colours of autumn.

Lappeenranta, Finland

Brought back some tasty rye bread, Polaroid photos from the wedding and warm memories of a very pleasant time and a friendly party.

Adding this post to Travels, Berries and Sweet Recipes. Will come back to continue my Provence saga and give you some ideas of the South of Russia.

G.

bread · German recipe · sourdough

Two Good Sourdough Bread Recipes

Sourdough Bread from www.hefe-und-mehr.de

Sourdough bread… for me it is the quintessence of ‘Russian food’. Along with kefir of course 🙂 Well, they do have the ‘wild yeast’ stage in common! And you can make both at home, by the way. I’m still making my kefir with this creamcheese recipe, just skipping the straining stage. And then enhancing it with a slice or two or an entire gorbushka (the butt piece of the loaf and the best piece too) of crusty sourdough bread. Here are two recipes – one of a ‘white’ bread for breakfast and the other of a ‘black’ bread for lunch and dinner.

Rolled Oat Sourdough Boule from www.ashaggydoughstory.com

I’ve been using this recipe for some time now, each time altering it but mostly making dark or ‘black’ bread with it. The recipe is perfect for those who are only beginning to bake sourdough bread. But it is also just fine for those who need a basic recipe easy to remember and a procedure easy to follow.

Sourdough Bread from www.hefe-und-mehr.de

A year ago – Three Times Chocolate: Danish Swirl Bread, Panforte and Cookies

Two years ago – Sablé aux figues or Fig Jam Shortbread

Three years ago – Pommes. Pommes de Terre too

Sourdough Bread adapted from www.hefe-und-mehr.de is a super recipe which leaves you so many ways to explore! For the entire recipe and detailed instructions, visit the link above.

My changes: I usually increase the amount of rye flour, add whole wheat flour, rye bran, seeds, etc etc. As for the procedure, I normally bake the bread a bit longer at the highest temperature, cause I really like it crusty!

Sourdough Bread from www.hefe-und-mehr.de

Remarks: I usually mix the starter in the evening, leaving it to ferment overnight, then proceed with the recipe next day. Also tried leaving the rising dough in the fridge and it baked wonderfully. The only problem here is that the dough sticks to the ‘basket’ (I’m using heavily floured glass bowl) so that when you turn it over, the top of the loaf gets damaged a bit. But this you can always remedy with a cross slash 🙂

Result: The crumb is thick and particularly chewy if you add seeds. The procedure is easy and flexible and the recipe is super-adaptable. Each time the bread is somewhat different although the recipe stays the same.

***

Rolled Oat Sourdough Boule from www.ashaggydoughstory.com

And here’s the ‘white’ bread, although it would have been whiter if I hadn’t added quite a lot of whole wheat flour and hadn’t used rye sourdough culture. However, this is still ‘white’ to my mind, so we’re eating it for breakfast. Made huge goryachie buterbrody (hot sandwiches) with this bread, mmm! I know, I know, this is all very cheap gourmandise but I like those microwaved sandwiches with cheese and herbes de Provence on top 🙂

Rolled Oat Sourdough Boule from www.ashaggydoughstory.com

Rolled Oat Sourdough Boule adapted from  www.ashaggydoughstory.com will make two big loaves that slice perfectly to make tasty buterbrod! The original recipe (follow the link above) will give you all the necessary instructions.

My changes: Used 4-cereal mix (barley, oats, wheat and rye) instead of just plain oats. My sourdough culture is made with only rye flour so the result was darker than what it should be with the white flour culture. Also couldn’t resist the temptation to add about 500 g whole wheat flour instead of all-white flour. For the want of covered bakers I used a cast iron pan and a pan covered with aluminum foil. I also baked my loaves a bit longer.

Rolled Oat Sourdough Boule from www.ashaggydoughstory.com

Remarks: The procedure is quite flexible so you can adapt it to your lifestyle so to say. The recipe makes quite large loaves so you might want to freeze one once it gets completely cool (I normally do that).

Result: This bread tastes great and looks great – with this swirly slash on top. Don’t mind the oats that will fall off 🙂 Just enjoy the chewy yet soft sourdough bread: crusty with airy crumb!

Rolled Oat Sourdough Boule from www.ashaggydoughstory.com

I’ve posted some more oatmeal bread recently. Adding these two recipes to Sourdough bread collection.

G.

bread · Italian recipe · sourdough

Addictive Grissini and Sourdough Bread Twists

Grissini (Thin Bread Sticks) from www.wildyeastblog.com

Hungry for some breadsticks? Here are two recipes which will give you a mountain – not kidding! – of truly addictive breadsticks: an easier chewy Italian recipe and a soft chewy but more time-consuming sourdough one. Be ready for both mountains to disappear very fast leaving nothing but some breadcrumbs…

Grissini (Thin Bread Sticks) from www.wildyeastblog.com

A year ago – Pear Clafoutis, Jelly Muffins and Scandinavian Twists

Two years ago – Colours of Summer

Three years ago – Short Post on Short Crusty Baguettes

Grissini or Thin Bread Sticks from Italy adapted from www.wildyeastblog.com will make a lot of crunchy salty breadsticks. I made twice recipe twice as it turned out – each time it was a 100% success! Visit the link above to get the entire recipe.

My changes: As for the topping, I sprinkled some of the breadsticks with pepper and some with the authentic herbes de Provence.

Grissini (Thin Bread Sticks) from www.wildyeastblog.com

Remarks: The procedure might seem a bit lengthy due to the extended rising time and several batches to bake but then it doesn’t require your immediate participation 🙂 Moreover these breadsticks are baking really fast, mine were ready in just about 20 minutes! When you are choosing the topping, make sure it is not “heavy” or just big – most of herbes de Provence just fell off although I mixed them into the olive oil. The grissini will be too thin for seeds either.

Result: Very addictive crunchy-crusty super-long breadsticks. The thinner you make them, the better, mmmm. Don’t be mislead by the photos – you will get really a mountain of them. It’s just that my camera battery died before I baked them all. And when I came back home some days ago, all that was left is pictured in the second photo…

Sourdough Bread Twists from www.karenskitchenstories.com

The second breadstick recipe requires sourdough starter. I actually chose it cause my starter needed feeding while I had not much time to bake a proper sourdough bread. And here was this recipe which, although asking for a 6 hour rise, did not demand more than a usual breadstick recipe later on – and so I managed to bake it in one day. By the way, if you’re not ready to bake immediately, you can refrigerate the levain up to 24 hours which is handy.

Sourdough Bread Twists from www.karenskitchenstories.com

Sourdough Bread Twists adapted from www.karenskitchenstories.com will make super-long soft and chewy breadsticks with all those seeds actually NOT falling off 🙂 The recipe with all the instructions can be found at the link above.

My changes: I used my rye sourdough starter which I fed with all purpose flour (this added some color and an extra hint of rye flavour to the dough) and rye flour instead of pumpernickel flour. I added the required active dry yeast, although I am quite confident with the rising power of my sourdough alone. I was not sure about throwing in the entire 2 tablespoons of salt, so I used less and also skipped the extra salt for sprinkling. But after tasting the breadsticks I can say that they could have benefited from more salt. I didn’t brush the breadsticks once baked with oil either.

Sourdough Bread Twists from www.karenskitchenstories.com

Remarks: These breadsticks got a little bit tricky cause the combined power of sourdough and yeast made them all puffy. My breadsticks thus were really long (I had to bake them in two batches) and rather thick. They also were on the verge of falling from the baking sheet but I managed to stuff them into the oven 🙂 My first batch was all soft and chewy while the second one was crustier.

Sourdough Bread Twists from www.karenskitchenstories.com

Result: The combination of the tangy sourdough flavour and the chewiness of the seeds is something you don’t get from grissini. These are more on the soft side, though the thinner you make these, the crunchier they’ll get. Add salt according to your taste but be careful – these twists are also addictive and you can end up eating them all…

Adding these to my Yeast Bread, Sourdough and Country-specific recipe collections. You can also check out this extra-salty breadstick recipe.

G.