left to me to confess repentantly that no written summary of today and calls on time. I mean what can I say, a little screwed up. But to justify that course of Kurt Scheller Academy, in which I participate this week, it absorbs me completely, and in time and emotionally and intellectually and physically. One word "soaked" :-)
But without lengthening, is the list of great Piekarek that the 113 edition of the weekend took Bakery share, and was at the stove and it was extremely delicious and tasty, and the two breads offered us Teresa of what and when boiled , which embraces a great part for these good suggestions :-)
Summary WP # 113
wholemeal bread baked in yeast:
Iv with Ko ko ko
Teresa What and when boiled
Soviet soldier bake bread :
Agnes kitchen with performances
Etrala of cooking with you brother
Ewelosa of my little world
Iv with Ko ko ko
Jola Szyndlarewicz of Our Life from the kitchen
Kaś of Bake and Taste
Teresa What and when boiled
Urtica1 of I love Gary
Call HR # 114
Now another week and another baking challenge. This time, homework presented us with Mirka Cooking under the pear tree, which is very healthy and tasty suggestions given to us. Ba! Even the theme came up - we bake the seeds! I was under him with both hands :-) subscribe
provision in Housewife and below (I quote from / household).
flatbread / pizza with beans
recipe for pizza reminds one of the provisions of the previous weekend edition Bakery. However, he cake recipe, which can be made "flatbread" is a completely different. I had made a cake baked bread in the evening and during the two consecutive days. I think this is a good option when we have a little time. The recipe comes from 101 Cookbooks .
Ingredients:
640 g wholemeal flour
1 and 3 / 4 teaspoon salt
1 teaspoon instant yeast
140 g of seeds (poppy, pumpkin, sunflower)
1 and 1 / 2 teaspoon mustard seeds (uprażonych and crushed)
60 ml olive
475 ml of water
Preparation: Rozrobić yeast in a cup of water. Let stand for 5 minutes. Mix flour with salt and beans, add the dissolved yeast, oil and remaining water. Knead 5-10 minutes until dough is odstawało from the bowl. Set aside an hour to rise. Divide into 6 pieces. You can also split of 6 portions, smear them with oil, put a plastic bag and stored overnight (or even several days) in the refrigerator. An hour before baking remove from refrigerator. Preheat oven to 230 degrees. Stretching the dough to form round or oblong breads. They can bake (10-15 minutes) on the stone or baking sheet lined with parchment. The dough can also be rolled out thinly and used to do pizza, for example, with fine-chopped slices of potatoes, cheese, thyme and onion.
rye bread with sesame
The recipe for this bread comes from Petra Holzapfel . I had no clear rye flour, so I used a dark flour. For this reason, my bread is more severe than bread baked by Petra.
Ingredients:
200 g active rye *
100 g of broken wheat **
120 grams rye flour 1150 ***
370 g spelled flour 1050 (me 200 g spelled flour and 170 g wheat bread 1050) ***
1.5 teaspoons instant yeast
1.5 teaspoons of salt
440 g of water
4 tablespoons sesame
Preparation: Mix flour of broken rye, add remaining ingredients and mix well. Let stand for about 30 minutes. Then transferred to a greased with oil and sprinkled with bran żytnimi keksówki 30 cm. Brush with water and sprinkle with sesame seeds. Set aside to rise. When the dough will fill form 10 minutes in oven preheated oven to 220 degrees. Then reduce temperature to 200 degrees and bake for further 35-40 minutes. Bread to cool on rack.
* I did leaven the day before, ie, mixed it with 2 tablespoons sourdough rye flour 80 g and 80 g of water.
** I had no broken rye, so I used rye grains, you can certainly replace them with slices of rye grains żytnimi flooded with 100 ml of boiling water with ½ teaspoon salt, stopped taking the night. The next day I added 200 ml of water and cook 60 minutes.
*** In Canada, the numbers do not use flour, so I applied the flour just called Dark Rye (dark rye), spelta Flour (flour spelled) and Bread Flour (bread flour).
Bon Appetit.
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