Archive | October, 2015

Soaked spelt bread; “daily bread”

14 Oct

Soaked spelt bread (“daily bread”; adapted from http://www.parkrosepermaculture.com)

  • 4 c. spelt
  • 1/4 c. apple cider vinegar
  • 1 to 1 1/2 c. buttermilk (jasonfave is to use 1/4 to 1/2 c. buttermilk and 1 c. water)
  • coconut oil, olive oil, or butter for greasing
  • 1/4 c. warm water
  • 1 tsp. active dry yeast
  • 2 Tbs. honey
  • 1 tsp. sea salt
  • 1/2 tsp. baking soda
  • 1 extra cup of flour

Presoak. The day before, mix together the flour, vinegar, and 1 c. or more of buttermilk in a large glass bowl until a ball forms (first use a wooden spoon, then knead with hands for a few min). The dough should be thick enough to form a smooth ball and no longer stick to the bowl.  Cover the bowl with a towel or plastic wrap and leave in a warm place for 12-24 hrs.

First Rise. After 12-24 hrs, combine water, yeast and honey in a small bowl and leave for 5 minutes or until it bubbles.  Add salt and baking soda and mix well. Knead together half the flour mixture, half the yeast mixture and 1/2 cup of extra flour. Add the other half of dough, yeast & flour and knead together until a smooth ball forms (add only enough flour to make the dough form a ball, you want the dough to be as wet as possible without being too sticky). Oil the bottom of the glass bowl and place the dough ball in there. Cover and let stand until the ball rises at least half its original size (about 2 hours depending on temperature).

Shaping and Second Rise. Prepare two loaf pans by lining the bottom with parchment paper and covering the inside with a thin layer of oil. Dump dough on a table, punch out the air a few times, cut the dough in half and shape each loaf by stretching out the sides, tucking them under repeatedly (~8 or 9 times). Gently roll into desired shape and place in loaf pans. Cover with plastic wrap and either refrigerate or continue with second rise (at least half its original size). (When you take it out of refrigerator, allow to complete second rise before baking).

Bake. Bake for 30 minutes at 350 degrees F. If you want a softer crust, butter the tops of the loaves when you remove them from the oven. Cool on racks for at least 30 min.

Note: Very happy to have found a recipe for spelt bread that makes a fluffy crumb!

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Beets with cider vinegar sauce

14 Oct

Beets with cider vinegar sauce (from Oma)

  • 2 bunches of beets
  • 1/4 c. cider vinegar
  • 1 to 2 tsp. rapadura or ~3 to 5 drops stevia
  • 1 Tbs. olive oil
  • 2 tsp. dijon mustard or 1/2 tsp. dry mustard
  • 1/4 tsp. to 1/2 tsp. sea salt

Remove the beet greens and cook the beets (bake at 400 degrees F in foil for about one hour). When the beets are done, unpeel them and slice. Whisk together vinegar, sweetener of choice, olive oil, mustard, and salt. Pour over the beets and marinate at room temperature for ~30 min. Keep in fridge.