chocolate buns

chocolate buns (makes around 20 buns)

5 dl cold water

10 g yeast

10 g sea salt

100 g rye flour

100 g whole wheat flour

300 g wheat flour

200 g chocolate coarsely chopped

Mix water and yeast in a bowl. When the yeast is dissolved add salt and all of the flour. Mix well for around 10 minutes. Now add the chopped chocolate and gently fold until combined.

Use a new bowl where you lightly grease it with cold-pressed rapeseed oil and add the dough. Cover bowl with plastic wrap. Let dough rest for 6 hours in the fridge.

Lightly flour a work surface and gently place dough on it. Roll the dough out into a log and cut it into equal portions (around 20)

Place the dough portions into muffin forms and allow to rise for 2 hours on the kitchen table.

Now bake the chocolate buns in a oven 220°C/430F for around 12-15 min. Let them cool on a rack. 

Adapted from: Meyers bageri by Claus Meyer 

date loaf

 

Date loaf

makes 12 slices

50 g rolled oats

3 dl plant milk

240 g wholemeal flour

1 tsp baking powder

10 dates pitted and chopped

70 g dried cherries

1 tsp ground cinnamon

1 egg

3 tbsp. almonds roughly chopped

1/2 tsp sea salt

for sprinkle:

2 tbsp almonds roughly chopped

1 tbsp poppy seeds

Put oats and milk in a bowl and let soak for 30 min. Preheat the oven to 360F/180°C. Line a bread form with parchment paper.

Sift the flour and baking powder into the bowl with milk and oats and stir in the dried fruit, cinnamon, sea salt and chopped almonds. Lightly beat the egg and add to the mix. Mix all well together.

Pour batter into the lined bread form and smooth the top. Sprinkle with almonds and poppy seeds.

Place in the oven and bake for around 45 min. or until golden and baked through.

my version of no-knead bread

a version of Jim Lahey no-knead bread, Sullivan Street Bakery
time: about 1½ hours plus 14 to 20 hours rising

2 1/2 cup (6dl) cold water
3 g active yeast (size of a pea) or 1/4 tsp dried yeast
3 tbsp sourdough
1 tbsp sea salt
1 tsp unpasteurized honey
2 3/4 cup (400 g) whole flour (I used whole ølandshvede)
3 1/2 cup (450 g) light flour (I used ølandshvede)
Extra flour for folding
A oven proof dutch oven, cast iron or ceramic pot all with lid.

1. Place water in a large mixing bowl. Solve the yeast into it by stirring. Add salt and honey and stir until well mixed. Sift the flours and add to the water mixture. Mix together until all is combined. Dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at room temperature.

2. A half-hour before dough is ready, heat oven to 500F/250°C Put a heavy covered pot (oven proof dutch oven, cast iron or ceramic pot all with lid) in oven as it heats.
 
3. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Dust a dishtowel with flour and place the dough here. Then dust the dough with flour and cover loosely with plastic wrap and let rest about 15 minutes.

 3. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Slash the dough with a knife and then cover the pot with lid. Bake for 30 minutes then lower the temperature to 445F/230°C and remove lid and bake another 15 minutes. Cool on a rack. Let cool a bit before cutting so the bread will conserve the moist when cut.

enjoy!