Category

bread

I do have a big bag of organic soy beans in my pantry and I never use them. Even if you soak them they have to cook for a very long time and I am not patient enough for that. I finally decided to give them a change by cooking them all at once and freezing the leftovers. That saved so much time! I soaked them for two days and then I baked them with a geneous pinch of baking soda. Soda shortens the cooking time a lot. But it also makes the beans produce a lot of foam.  If you add a spash of olive oil to the pot right after you added the baking soda, the foaming stops immediately.

Soy Bean Bread (makes one loaf)

240g whole wheat flour (2 cups)
100g whole rye flour (1 cup)
1 tablespoon margarine or oil
2 teaspoons salt
1 teaspoon sugar
1 teaspoon dried thyme, or to taste
180 ml (3/4 cup) water, luke warm
1 1/2 teaspoons active dry yeast
125g (3/4 cup) cooked soy beans

Put all the ingredients except from the beans into your bread machine. Add the beans after the first cycle. Programme: normal

If you ever walk through a forest in April and the only thing you can smell is garlic, then you were lucky to find ramps. Ramps are a traditional herb which was “re-discovered” in Germany a couple of years ago. They taste like garlic or chives. These days you can buy them in nearly every supermarket (in Germany) during spring. Restaurants offer dishes including the herb and you can find all kinds of food (e.g. pesto or cheese) made with ramps. Well, they seem to be everywhere now.
This weekend I finally bought a bunch. Ramps have to be used immediately because they tend to look like dead grass an hour after you bought them. It’s best to use them fresh and not freeze or dry them. They will lose most of their flavour during that process.

Pistachio Ramps Bread

60 g (2 oz.) salted pistachios
60 g (2 oz.) fresh ramps (chives or scallions are a good alternative)
350 ml (1 1/2 cups) lukewarm water, divided
20 g fresh yeast (or one teaspoon instant yeast)
500 g whole wheat flour (4 cups plus 2 tablespoons, or more)
1 1/2 teaspoon salt

Preheat oven to 200°C/400°F and grease a loaf pan or prepare a proofing basket.
Combine pistachios and ramps in a food processor. Add 50 ml water (about 1/4 cup). Process well.
Combine remaining water, yeast, flour and salt in a bowl. Add pistachio mixture. Knead well for ten minutes. Let the dough rest until doubled in size. Knead briefly, transfer to the loaf pan or proofing basket, cover, and let rest for another 45-60 minutes. Bake for 40-50 minutes or until an inserted toothpick comes out clean. Let cool completely before serving.

Whole Wheat Corn Bread

Ingredients:

330 ml  (1 1/4 cup + 2 T) lukewarm water
1 t instant yeast
120g (1 cup) yellow corn meal (polenta)
360g (3 cups) whole wheat flour
1 tsp thyme
1 1/2 tsp salt

In a bowl sift together flours, yeast, thyme, and salt. Add water and knead for ten minutes, until the dough is elastic and not sticky any more.  Place dough in a mixing bowl and cover. Let rise in a warm place for approx. one hour, until doubled.

Preheat oven to 200°C/400°F

Grease a loaf pan (for 750g or 1 1/2 lb breads) or dust a bread basket with flour, place dough in pan,. cover, and let rise for one hour, until doubled.

Bake for 40-50 minutes. (Until a wooden toothpick inserted comes out clean) Remove from pan immediately and let cool completely before slicing.