Buckwheat Bread Rolls for Breakfast

Everybody loves freshly baked bread rolls for breakfast. These are easy to make, just mix the ingredients together in the night, shape into balls and bake in the morning.

Here in Finland buckwheat is mostly used as a gluten-free alternative to wheat, rye and barley, but I’d like to see this tasty grain used more among non-coeliacs too. I like to make these bread rolls with combination of buckwheat and wheat, but I’ve added a gluten-fee option to the recipe too.

tattarisämpylät

Breakfast Bread Rolls

3 dl cold water
12 g yeast (1/4 package)
pinch of salt
1 dl buckwheat flour
1,5 dl buckwheat flakes
3,5 dl wheat flour

In the night before: dissolve the yeast and salt into water. Stir in buckwheat flour and flakes. Add enough wheat flour to make soft dough. Make 9 balls and put them on a baking sheet. Cover with a towel and transfer to the fridge.

In the morning: Put the baking sheet into the cold oven and turn it to 225 Celsius degrees. Bake until golden brown, 20-30 minutes. The baking time can be shorter or longer, depends on how quickly your oven heats.

Gluten free option: Use gluten free flour mix instead of wheat flour. Make sure the mix is vegan, some gluten free flour mixes include milk powder. The bread rolls won’t rise as nicely as with wheat flour, so consider patting them flat in the first place.

Flour Friday: Apple Bread

This recipe is from a 1988 Finnish magazine Nomad’s grandmother had saved for some reason. Maybe for the many recipes for breads it has, a lot of them look really great. Anyway, considering its the harvest season and apples are plentiful this year (well, at least over here they are), here’s a bread which calls for apples. It also has cinnamon, which in combination with the apples brings a wonderful holiday aroma into your house while baking!

omenaleipa

Apple Loaves

2,5 dl plant based milk (I used oat milk)
25 g yeast
1 tsp salt
0,5 tsp cinnamon
1 tsp sugar
3,5 dl grated apples
9-10 dl bread flour
0,25 dl oil

Heat the milk a little and dissolve yeast in it. Add salt, cinnamon, sugar and grated apples. Knead a dough with bread flour, add oil in the end of kneading. Cover with a towel and allow to rise.

Punch the dough down and form two bread loaves. Put them on baking sheet, cover with a towel and allow to rise again. Cut shallow slits with a sharp knife on the surface of the risen breads. Bake in 200 Celsius degrees for half an hour or until done. The bread is ready when it sounds hollow when you knock the bottom of the bread.

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Flour Friday: Archipelago Bread

The southwestern Finland is rather famous of its sweet and very dark breads. There’s no definitive way how to make them, there are quite likely as many recipes as there are bakers. I picked up this recipe from some magazine, substituted the sour milk with a mixture of soy milk and yogurt and off to baking I went. The result was a truly wonderful bread, which is why we want to share it with you.

skargordsbrod

 

Archipelago Bread

The “sour milk”:

3,5 dl plain soy yoghurt
3 dl soy milk

Rest of the ingredients:

A package of yeast (50g)
2 dl molasses
2 tsp salt

2 dl wheat bran
2 dl rye flour
2 dl beer malts
6,5 – 7 dl wheat flour

Mix together yoghurt and milk to create the faux sour milk. Warm it up to 37 Celsius degrees and add the yeast, salt and molasses. Combine with wheat bran, rye flour and beer malt. Add wheat flour. Don’t worry if the dough seems worryingly loose or fluid at this point. Let rise under a towel for an hour.

Take two baking casseroles and line them with parchment paper. The bins should be big enough for the dough to half fill them. Cover with a blanket and let raise for another hour.

The dough should have risen now to more or less fill the casseroles (or maybe even a bit over the edges.) Bake in the oven at 175C for 1 hour and 20-50 minutes. When the top looks ready and your kitchen smells wonderful, they’re ready.

If you want a deluxe bread, brush the breads with a mixture of molasses and water after you have removed them from the oven and taken out of the bins.

Let cool and enjoy.

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Lobiani – Georgian Bean Bread

Lobiani is Georgian bean bread. According to recipes I found in the Internet, it’s not usually vegan, but easy to veganize. This bread would be ideal for picnics, for lunch at work etc. Also great eaten at home.

We did lazy version and used canned kidney beans for the filling. To cook the beans properly, check this recipe (just omit the ham). The recipe also has photos of how to shape the bread, I found them very helpful.

lobiani

Lobiani

dough:
4 dl water
25 g (½ package) fresh yeast or 1 sachet dry yeast
0,5 tsp salt
9-10 dl wheat flour

filling:
3 cans kidney beans
2 tsp smoked paprika
5 tbsp olive oil
pepper
salt if needed
water if needed

melted margarine for brushing.

Dissolve the yeast and salt in water. Add wheat flour and knead. Cover with a towel and allow to rise.

Rinse the canned beans well. Mash them with olive oil. Add smoked paprika, season with salt and pepper. Add some water if needed to create a spreadable paste. (I used 0,5 dl water.)

Knead the risen dough again and divide in four pieces. Shape them as balls and roll them flat. Put quarter of the filling on each dough circle. Wrap the edges of circles around the filling and flatten the bread with your hands. Make shallow lines on the surface of the bread with sharp knife. Bake in 200 Celsius degrees until browned, about 20-30 minutes. Brush the baked breads with melted margarine.

mofobanneri2013

The Beginning of the Eastern European Week

Last week we were making food from North European countries, and today we’re moving to Eastern Europe. A while ago we bought Linda Majzlik’s book A Vegan Taste of Eastern Europe. It includes recipes from Poland, Bulgaria, Hungary etc, and the ingredients are mostly the stuff you can get from supermarket, which is always a good thing.

We tried Poppy seed and walnut roll recipe from the book. They’re made of whole wheat flour, so they’re healthy too. I was surprised about their crunchiness, I thought they’d be more like regular bread rolls.  Crunchiness wasn’t a bad thing, just something I didn’t expect for yeast leavened rolls. The batch is small, I recommend doubling it.

rullorPoppy Seed and Walnut Rolls

225 g whole wheat flour
1/4 package (12g) yeast
½ tsp salt
1 tbsp oil
1 rounded tpsb poppy seeds
1,5 dl soy milk, warmed
40 g chopped walnuts

to garnish:
soy milk
poppy seeds

Dissolve the yeast in warmed milk. Add the rest of the ingredients except walnuts and knead. Cover with a towel and allow to rise about an hour or until doubled. Knead again and roll into 23 cm square. Sprinkle with chopped walnuts and roll. Brush the edge with soy milk and press to join. Slice the roll and put the slices on a baking sheet. Cover with towel again and allow to rise 45 minutes. Brush with soy milk and sprinkle with poppy seeds.  Bake in 200 Celsius degrees for 12-15 minutes or until browned.

mofobanneri2013

Flat Bread from Iceland

Flatkaka is a panfried rye flat bread from Iceland. They’re tasty, healthy and quick to make. That would make them ideal for breakfast too. I used this recipe. I found dipping the fried breads in water difficult, next time I’ll try brushing them lightly with water.

island

Flatkaka

3,5 dl rye flour
1,5 dl wheat flour
0,5 tsp salt
0,5 tsp baking powder
2,5 dl boiling water

Mix the dry ingredients together. Add the water and mix to form a dough. Divide the dough in six balls. Roll them flat, use wheat flour to prevent the dough sticking to the rolling pin. Poke some holes with fork. If you want to make perfect circles use a plate to cut the edges.

Fry the flat breads on hot dry frying pan, about a minute on both sides. Dip the fried breads in water (or brush them with water) and cover with a towel. Serve with margarine.

mofobanneri2013

Healthbread

Okay, we’re breaking our promise a bit here. This is not from the pages of Kokbok. Apparently my great grand aunt saw this recipe in some magazine and cut it out for later use. Having tasted the bread, I can totally understand why. It’s awesome. The original recipe calls for lactic acid and malt extract, which we omitted. Malt extract is just malt and water anyway, so we just used real malts instead.

Strong healthbread

1dl crushed rye
1,5 dl rye flour
0,5 dl malts
3 dl boiling water

1 tbsp ground aniseeds
3 dl lukewarm water
50 g yeast
1 tsp salt
0,5 dl molasses
3 dl rye flour
about 8 dl wheat flour

Pour boiling water over crushed rye, 0,5dl malts and 1,5 dl rye flour in a bowl.  Let sit for 12 hours. Dissolve yeast in lukewarm water and pour the mixture into the bowl. Add aniseeds, salt, molasses, rye flour and  wheat flour into the bowl. Knead the dough and let rise for 45 minutes. Remove dough from the bowl and make two breads. Let rise for 40 minutes under a blanket. Brush the breads with water and top with some crushed rye. Bake in 175C degrees for 75 minutes.