Lockdown means spending a lot of time at home, and also means spending more time with little S. The weather has been amazing, so we haven't been hanging out inside a whole lot, but I was thinking he might be into some playdough, so I put some food colouring on our biweekly shopping list... I used this recipe, and made one batch of pink-red and one of blue. Both needed a little extra flour to get a good consistency.
It was fun! It's been out twice now, and is still in the fridge for another go. We made some elephants, and buses, the first time. And the second time he played with it on one kitchen surface while I did some cooking on another.
8 tbsp plain flour
2 tbsp salt
60 ml warm water
food colouring
1 tbsp vegetable oil
Mix the flour and salt in a large bowl. In a separate bowl mix together the water, a few drops of food colouring and the oil.
Pour the coloured water into the flour mix and bring together with a spoon.
Dust a work surface with a little flour and turn out the dough. Knead together for a few minutes to form a smooth, pliable dough. If you want a more intense colour you can work in a few extra drops of food colouring. Add more flour if needed.
Store in a plastic bag or wrapped in clingfilm in the fridge.
Sunday, April 12, 2020
Overnight seedy bread rolls
My friend A-L makes delicious no-nonsense overnight bread rolls (morgenboller). I have a theory that every Danish person does this...
One of my lockdown goals, I decided, was to figure out my own overnight bread recipe. I asked A-L for her recipe, and she gave it to me, but it turned out she didn’t really have a recipe, it was more like the bake off technical challenges (‘add flour to make a dough’)...
I didn’t believe in my skills enough to start from her recipe, so I googled a bit and decided to try this one. I’ve made them a few times now and we love them!
(makes 12 medium-small buns)
250 ml water (1 cup)
250 ml milk (1 cup)
15 g fresh yeast (1/2 oz) - approx. 1/3 of a 50 g pack
2 tsp sugar
100 ml wholemeal flour (2/5 cup)
100 ml oats (2/5 cup)
100 ml mixed seeds / grains (e.g. sunflower seeds, linseeds, pumpkin seeds, hulled hemp seeds, poppyseeds, sesame seeds) (2/5 cup)
500 g plain flour (1,1 lb)
1/2 tbsp salt
In a large bowl, dissolve the fresh yeast and sugar in the cold water and milk. Add the rest of the ingredients and knead everything into a smooth and nice dough. Cover the bowl loosely and place it in the fridge for 8-12 hours (i.e. overnight).
Dip two tablespoons in cold water and use them to set buns on a baking tray lined with parchment paper. Try to make them a little pointy - when they raise, they will flatten out a little.
Let the bread raise for an extra hour at room temperature. Heat the oven to 200C.
After the final raising, brush the bread with some beaten egg and decorate them with different seeds or grains.
Bake for 20-25 min, until golden brown. Move to a cooling rack to cool.
One of my lockdown goals, I decided, was to figure out my own overnight bread recipe. I asked A-L for her recipe, and she gave it to me, but it turned out she didn’t really have a recipe, it was more like the bake off technical challenges (‘add flour to make a dough’)...
I didn’t believe in my skills enough to start from her recipe, so I googled a bit and decided to try this one. I’ve made them a few times now and we love them!
(makes 12 medium-small buns)
250 ml water (1 cup)
250 ml milk (1 cup)
15 g fresh yeast (1/2 oz) - approx. 1/3 of a 50 g pack
2 tsp sugar
100 ml wholemeal flour (2/5 cup)
100 ml oats (2/5 cup)
100 ml mixed seeds / grains (e.g. sunflower seeds, linseeds, pumpkin seeds, hulled hemp seeds, poppyseeds, sesame seeds) (2/5 cup)
500 g plain flour (1,1 lb)
1/2 tbsp salt
In a large bowl, dissolve the fresh yeast and sugar in the cold water and milk. Add the rest of the ingredients and knead everything into a smooth and nice dough. Cover the bowl loosely and place it in the fridge for 8-12 hours (i.e. overnight).
Dip two tablespoons in cold water and use them to set buns on a baking tray lined with parchment paper. Try to make them a little pointy - when they raise, they will flatten out a little.
Let the bread raise for an extra hour at room temperature. Heat the oven to 200C.
After the final raising, brush the bread with some beaten egg and decorate them with different seeds or grains.
Bake for 20-25 min, until golden brown. Move to a cooling rack to cool.
Carrot and sunflower seed bread rolls
Little S talks about bøller a lot. Essentially, it is his word for all food - although it really means bread-rolls. My friend A-L makes awesome, no-nonsense overnight bread rolls with carrot in them. I found this recipe after I asked her for hers, and thought I'd give it a go in the meantime.
50 g fresh yeast (2 oz)
550 ml lukewarm water
80 g sunflower seeds
2 tsp sugar
2 tbsp vegetable oil
250 g carrots, peeled and grated
1000 g plain flour
2 tsp salt
extra sunflower seeds for decoration
In a large bowl, dissolve the fresh yeast. If you are using dry yeast then add this in the step together with the flour. Add the rest of the ingredients and knead everything into a nice and smooth dough.
Cover the bowl with a clean dish towel and set it aside to rise. Let it rise for one hour.
Divide the dough into 24 pieces and make them into nice buns. Place the buns on a parchment paper covered baking tray. Let the buns rise for another 30 min. Heat the oven to 210C. Gently brush the buns will a beaten egg and sprinkle them with some extra sunflower seeds. Bake for about 20 min.
These were quite nice, but I liked the overnight-risen rolls better - both flavour and method!
50 g fresh yeast (2 oz)
550 ml lukewarm water
80 g sunflower seeds
2 tsp sugar
2 tbsp vegetable oil
250 g carrots, peeled and grated
1000 g plain flour
2 tsp salt
extra sunflower seeds for decoration
In a large bowl, dissolve the fresh yeast. If you are using dry yeast then add this in the step together with the flour. Add the rest of the ingredients and knead everything into a nice and smooth dough.
Cover the bowl with a clean dish towel and set it aside to rise. Let it rise for one hour.
Divide the dough into 24 pieces and make them into nice buns. Place the buns on a parchment paper covered baking tray. Let the buns rise for another 30 min. Heat the oven to 210C. Gently brush the buns will a beaten egg and sprinkle them with some extra sunflower seeds. Bake for about 20 min.
These were quite nice, but I liked the overnight-risen rolls better - both flavour and method!
Chocolate almond butter balls
These were delicious - very decadent.
100g coconut oil, melted
100ml maple syrup
125g cocoa powder, plus 2 tbsp for rolling
170g almond butter
Pinch of sea salt
Mix the melted coconut oil, maple syrup, cocoa powder, nut butter and sea salt in a bowl. Pour into a wide, shallow dish (the wider the dish, the faster it will cool), then put in the freezer for 20 minutes, or until set.
Use a tablespoon (and dry hands) to roll the mix into large, marble-sized balls. Put two tablespoons of cocoa powder on a plate and roll each ball until covered on all sides. Store in the fridge until needed.
100g coconut oil, melted
100ml maple syrup
125g cocoa powder, plus 2 tbsp for rolling
170g almond butter
Pinch of sea salt
Mix the melted coconut oil, maple syrup, cocoa powder, nut butter and sea salt in a bowl. Pour into a wide, shallow dish (the wider the dish, the faster it will cool), then put in the freezer for 20 minutes, or until set.
Use a tablespoon (and dry hands) to roll the mix into large, marble-sized balls. Put two tablespoons of cocoa powder on a plate and roll each ball until covered on all sides. Store in the fridge until needed.
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