Ok. This comes from Finland (with a Chappell, NE connection...) and sorry, this is in metric.
Ingredients: 11 dl rye flour 2-3 tblspoons salt 25g dry yeast (maybe 50g fresh) 2 tblspoons of syrup 2 handfulls of sunflower seeds 0.5 ltrs of water 1-2 dl of wheat flour (to make the dough not to stick to your hands) 2-3 tblspoons of olive oil
Ok, mix the rye, dry yeast, salt and the sunflower seeds in a bowl. Add lukewarm water (mix the syrup in and fresh yeast if you're not using dry yeast) and mix well. The dough should ger pretty firm already. If still really wet, add more rye until it is pretty dry. Then, finish the dough with wheat flour so that it won't stick and add the oil. Knead it for some time (some say if you're not sweating you're not done). I usually do it for five minutes or so. Let the dough "swell" (or is it puff up..?) for at least an hour. Then make two breads out of it (approx 15 to 20, maybe 2 to 4 cm thick) and let them "swell" again under cover for 30 mins at least. Then cook them in the oven, middle, at 200c for about 35 mins. Knock at the bottom and if they sound hollow, they're ready. Let them stand for another 30 mins and then you're ready to go. This is not THE traditional finnish ryebread but it is good anyways (and it's my own recipe so even better :D ).
Here's one of my all-time favourite scone recipes. I've used the base recipe (omitting the chocolate chips, Toffee bits, and walnuts) and added whatever I felt like at the time. It's really good with dried apple bits and cinnamon. :)
Chocolate Chip, Toffee and Walnut Scones
3 1/4 cups flour 1/2 cup sugar, plus a little more 1 tablespoon plus 1 teaspoon baking powder 1/4 teaspoon salt 1 cup semisweet chocolate chips 1 cup walnuts, toasted and chopped 1/2 cup toffee bits 2 cups chilled whipping cream, plus a little more
Preheat oven to 375. Combine flour, 1/2 cup sugar, baking powder and salt in large bowl. Stir in chocolate chips, nuts and toffee bits. Beat cream in another large bowl until stiff peaks form. Fold whipped cream into dry ingredients. Turn dough out onto lightly floured surface and gently knead until soft dough forms - about 2 minutes. Flatten dough to a disc and cut into triangles about 2 inches wide. Keep in mind they will puff up a little. Transfer to baking sheets lined with silpats or parchment paper. Brush with additional cream and sprinkle with sugar. Bake until golden brown - about 20 minutes, but keep an eye on them for the last 5 minutes.
Ok. This comes from Finland (with a Chappell, NE connection...) and sorry, this is in metric.
ReplyDeleteIngredients:
11 dl rye flour
2-3 tblspoons salt
25g dry yeast (maybe 50g fresh)
2 tblspoons of syrup
2 handfulls of sunflower seeds
0.5 ltrs of water
1-2 dl of wheat flour (to make the dough not to stick to your hands)
2-3 tblspoons of olive oil
Ok, mix the rye, dry yeast, salt and the sunflower seeds in a bowl. Add lukewarm water (mix the syrup in and fresh yeast if you're not using dry yeast) and mix well. The dough should ger pretty firm already. If still really wet, add more rye until it is pretty dry. Then, finish the dough with wheat flour so that it won't stick and add the oil. Knead it for some time (some say if you're not sweating you're not done). I usually do it for five minutes or so. Let the dough "swell" (or is it puff up..?) for at least an hour. Then make two breads out of it (approx 15 to 20, maybe 2 to 4 cm thick) and let them "swell" again under cover for 30 mins at least. Then cook them in the oven, middle, at 200c for about 35 mins. Knock at the bottom and if they sound hollow, they're ready. Let them stand for another 30 mins and then you're ready to go. This is not THE traditional finnish ryebread but it is good anyways (and it's my own recipe so even better :D ).
Cheers and good baking,
Pete
Here's one of my all-time favourite scone recipes. I've used the base recipe (omitting the chocolate chips, Toffee bits, and walnuts) and added whatever I felt like at the time. It's really good with dried apple bits and cinnamon. :)
ReplyDeleteChocolate Chip, Toffee and Walnut Scones
3 1/4 cups flour
1/2 cup sugar, plus a little more
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
1 cup walnuts, toasted and chopped
1/2 cup toffee bits
2 cups chilled whipping cream, plus a little more
Preheat oven to 375. Combine flour, 1/2 cup sugar, baking powder and salt in large bowl. Stir in chocolate chips, nuts and toffee bits. Beat cream in another large bowl until stiff peaks form. Fold whipped cream into dry ingredients. Turn dough out onto lightly floured surface and gently knead until soft dough forms - about 2 minutes. Flatten dough to a disc and cut into triangles about 2 inches wide. Keep in mind they will puff up a little. Transfer to baking sheets lined with silpats or parchment paper. Brush with additional cream and sprinkle with sugar. Bake until golden brown - about 20 minutes, but keep an eye on them for the last 5 minutes.