Tag Archives: bread

Olives and Baguettes

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.


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!


Milk loaf with poppy seeds & greetings from my Grandmother

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.


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


Potato Bread – Guest Entry by Companniers

Potato Bread – Guest Entry by Companniers

I met Ainhoa (historian) and Gaby (gardener/graphic designer) while living in Madrid. Even though first we could communicate only by sign language (quite effectively, I would say), we became really good friends. Since then they got into cycling, became veggie and got married – yes, probably in this order. After a shorter bike trip through the Netherlands, and a longer to Japan, they are now spending their looooong honeymoon cycling around the world.

Some months ago they also visited us in Munich, and now they happen to be in Hungary, if I am not mistaken. You can follow their adventures on Companniers in Spanish and English. Believe me, they do have some quite unbelievable stories to tell. I asked them to send me a vegan recipe they learned during their trip, and they shared with me this potato bread they learned while working at a goat farm in Slovakia.

Gaby (left) and Ainhoa (right) on their world trip

Gaby (left) and Ainhoa (right) on their world trip

 POTATO BREAD right from the Saddlebag

Ingredients (for about 2 kg of bread):

  • 1 kg of potatoes (peeled and cut)
  • 1 kg of flour (all-purpose or whole wheat)
  • 2 tbsp of salt
  • 2 tbsp of sugar
  • 15 g of fresh yeast (or 2 packs of instant yeast)
  • 1/2 cup of warm water
  • different seeds (sunflower, pumpkin, poppy seed) and oat flakes according to taste

Preparation time: 2 hours

Ainhoa’s secret tip: add a tablespoon of lemon flavoured olive oil.

Boil the potatoes until very soft and let it cool down. Mix the yeast with half a cup of warm water. Then you add the restly ingredients and knead it thoroughly. (In case of new potatoes, you might have to add more flour to compensate. The final dough shouldn’t be sticky.) Grease two moulds with coconut oil and part the dough into two. Leave it for another half an hour to let it rise. Finally, bake it for around 50 minutes on 180 degrees. (Estimation, as they have tried this recipe only in a wood stove). You might want to turn it round after 25-30 minutes.

Can you already smell the fresh bread?

Proud to present the Potatoe Bread

Proud to present the Potatoe Bread

By the way, you can also follow Companniers on Facebook. And to make the blog a bit more multilingual, here comes the original recipe as per Ainhoa:

Pan de patatas

Ainhoa - Companniers

Ainhoa – Companniers

Nosotros ya no compramos pan, este está buenísimo y es muy fácil de hacer: 1 kg de patatas, 1 kg de harina +/-, 2 cucharadas soperas de sal y 2 de azúcar, 1 cubo de levadura o 2 sobres, semillas (pipas de calabaza, de girasol, de amapola y copos de avena). Mi truco es echarle una cucharada de aceite de oliva aromatizado al limón (que la dueña de la granja tenía en un armario y no usaba). Cueces las patatas hasta que casi se deshagan y las dejas enfriar. Pones en un recipiente grande la levadura y la deshaces con agua caliente (en caso de que sea un cubo) y luego mezclas todos los ingredientes y amasas muy bien. Es mejor usar patata vieja, que no tiene tanta agua. Si es patata nueva, tendrá más agua y habrá que echar un poco más de harina. Cuanto más amases, más agua irá soltando la patata. Tienes que ir rectificando de harina hasta que la masa deje de estar pegajosa. Entonces engrasas uno o dos moldes. (Yo uso grasa de coco, que es la que mejor aguanta las altas temperaturas). Pre-calientas el horno y lo dejas durante unos 50 minutos a 180 ºC.  Los tiempos y las temperaturas para un horno convencional sólo las sé en teoría, ya que yo aquí estoy usando un horno de leña sin termómetro, y tengo que darle la vuelta a los 25-30 minutos para que se haga igual por los dos lados.

* All photos are courtesy of Companniers.