Category Archives: Bread

Olives and Baguettes

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Olives and Baguettes

I’ve always liked the idea of home-made products and home-made  bread is so far the most interesting and challenging idea. Actually, one of my main goals after moving to Germany was to learn the tricks of good German bread. And where do I start my experiments? With a French one, of course. (Blame Uta, as she gave me a baguette pan.)

We have a very small kitchen with a tiny work surface. Since our new kitchen machine has arrived, I’ve tried many different recipes and we are very happy with this one so we want to share it with all the fresh bread lovers. I have to tell you in advance, you need quite some patience to make a bread that is as good, or even better than the one at your local bakery.


 OLIVES&OREGANO BAGUETTE

Ingredients (Sourdough):

  • 5 g fresh yeast
  • 80 g wheat flour
  • 45 ml water
  • 1 tsp sugar
  • a pinch of salt

Preparation time: 5 minutes / fermentation time: min. 24 hours

Mix all the ingredients in a bowl until you have a wet dough. Put it in a bowl and cover it with plastic film. Leave it in the fridge for 24 hours.

Olive Baguette Raw

Ingredients (Baguette):

  • 450 g wheat flour
  • 250 ml warm water
  • 10 g salt
  • 2 tbsp of oil
  • 8 g fresh yeast
  • 1/2 cup of black olives (chopped)
  • 1 tbsp of dried oregano

Preparation time: 4 hours

Mix the flour, salt, oregano, oil and water at medium speed until the dough doesn’t stick to the mixing bowl. Use a kitchen machine or knead it well. Let it rest for about 15 minutes in the bowl. Then add the yeast, olives and the sour dough. This time use a higher speed in the machine, knead it for 15 minutes until all the ingredients are well mixed and the dough doesn’t stick to the bowl. Put some oil in a larger bowl and let the baguette dough rise for 2 hours, until it doubles in size. After the fermentation time divide the dough depending of how big you want your baguettes, just remember that the dough will grow two times bigger. Let the dough rise for one hour more.

Pre-heat oven until 220ºC. Make 2 or 3 cuts on the surface of the dough with a sharp blade.

Olive Baguette Baked 2

Secret tip: Put some water in a bowl when you pre-heat the oven, this will help to make your bread fluffy – crunchy from the outside and soft from the inside.

Final step: bake the baguette for about 15 minutes.

We usually eat it up when it’s freshly baked. But you might want to freeze some baguettes for another occasion. If you do so, no need to melt it, just bake them for another 5 minutes before serving!

Gluten free Easter

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We’re wishing you a happy Easter with these gluten free chia bunnies!!

GF Pogácsa Bunnies

GF Pogácsa Bunnies

The dough is a traditional Hungarian pogácsa dough, a bit altered. It was our first experiment with gluten free flour. Actually quite okay, I would say. And here comes the secret tip:

The making of...

The making of…

Milk loaf with poppy seeds & greetings from my Grandmother

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Milk loaf with poppy seeds & greetings from my Grandmother

I am sitting under the christmas tree at my grandmother’s house in a little Hungarian village and cannot help but share the next recipe with you: mákos kalács (milk loaf with poppy seeds).

Bejgli is a centuries-old traditional Hungarian pastry for christmas. It is a roll filled with poppy seeds or nuts, both simbolizing prosperity. Mákos kalács differs slightly in the dough, yet I prefer this one to bejgli, as it is softer and easier to veganize. The dough I use is similar to the one I used for the kürtöskalács, you may remember.

The expertee's hands.

The expertee’s hands.


HUNGARIAN MILK LOAF WITH POPPY

Ingredients (for 2 big rolls):

The dough

  • 25 g of fresh yeast
  • 80 g of sugar (I prefer brown sugar)
  • 1/2 l of lukewarm vegan milk
  • a pinch of salt
  • 125 g of margarine
  • 2 tbsp of oil (any oil with a neutral taste)
  • about 700g of flour (depends on how much you need to get a bread-like dough)

 The filling

  • 4 cups of grout poppy seeds
  • 1.5 cups of powdered sugar (depends really on how sweet you like it)
  • 1 glass/2-3 cups of sour cherries (Optional, yet I love to eat poppy seeds with cherries. You might as well add grated apples or lemon skin.)

The icing

  • 4 tbsp of milk
  • 3 tbsp of sugar
  • a pinch of curcuma (you may add a little curcuma also to the dough, to give it some colour)

Preparation time: 2 hours (with leavening and baking)

My grandmother in action :)

My grandmother in action :)

Heat the milk (but it shouldn’t be too warm) and dissolve the yeast in it. Mix it with sugar and a pinch of salt. Now add the flour (about 500g first), the soft margarine and the oil. Kneed it well and keep adding flour if necessary. Put it to a warm place and let it leaven for an hour.

Cut the dought into two parts and extend each of them into squares. The dough should be about 1/2 cm or a bit thicker. Sprinkle the poppy seed-sugar mixture on the top and add some cherries randomly. Some like to cook a cream and fill the dough with that. I find it unnecessary, as after baking it the filling becomes creamy anyway.

Leave the two rolls leavening in a pan for another 30 minutes. Preheat oven to 170 degrees (C) and bake it for about 40 minutes. When it is almost ready, I glaze it with the mixture of milk and sugar, to make it shiney.

milk loaf with poppy seeds

Waiting for christmas