Two Hour Cardamom Buns

I woke up at 6 am this morning feeling fresh and ready to bake all sorts of cakes and other delicious treats for my lovely husband. Entering the kitchen I realized that almost none of my baking plans could be realized, as I have sold almost all my kitchen- and baking tools as we are about to move from one continent to another.

I knew that Chris and one of his good colleagues was going to work on one of Chris’ many furniture projects today, so instead of baking small and petit cakes, i decided to bake some quick and easy cardamom buns that I could deliver at the workshop if they got hungry during the day (it didn’t take them long to eat half of the portion, before getting back to work) 🙂 nice to know when your food is appreciated :-).

Picture: Chris’ working hard on a bedside table and two dining chairs.

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The recipe for these buns is originally without cardamom, but I love to add different spices to this simple recipe to give a little twist once in a while. If you like your buns more buttery and plain, you can just leave out the cardamom and brush the buns with melted butter instead of milk.

 

Ingredients (12 buns)

2 tbsp. active yeast

1 stick butter

1 cup whole milk

1 tsp. sugar

1 tsp. salt

2/3 tsp. ground cardamom

1 small egg

3 cups + 3 tbsp. flour

2 tbsp. milk for brushing

 

Melt butter at medium heat in a sauce pan. Remove the sauce pan from the heat when the butter is melted and add the milk. Let cool for a few minutes.

Add yeast and cooled butter/milk mixture to a mixing bowl and stir to dissolve the yeast. Then add sugar, salt, cardamom, egg and 1/2 of the flour. Stir until combined and add the remaining flour and stir again. When the dough is just about to be combines, you can pour it onto a slightly floured surface and knead using your hands. This way you will get a better feeling with the dough. Knead until the dough is smooth and doesn’t stick to your hands.

Place the dough in greased bowl and cover it with plastic foil. Leave in a warm place to raise for approximately 45 minutes (the dough should double).

Preheat the oven at 400F.

Pour the dough onto slightly floured surface and divide it into 12 equally sized pieces (2.86 oz./81g). Gently roll the 12 dough pieces into balls and place them on a baking plate covered with baking paper. Cover the buns with a tea towel and let raise while your oven gets warm.

Brush the raised buns with milk and bake for 20 minutes. Transfer the baked buns to a wire rack to cool before serving. Serve slightly warm for breakfast or afternoon tea with great friends and family.

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Bon Appétit!

Ingredients (12 buns)

30 g active yeast

110 g butter

2.5 dl whole milk

1 tsp. sugar

1 tsp. salt

2/3 tsp. ground cardamom

1 small egg

7.5 dl + 3 tbsp. flour

 

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Danish Rye Bread

Many of you readers might have heard about nordic rye bread but never tasted it, as it is almost impossible to obtain in other than the nordic/scandinavian countries. The Danish rye bread differs from other rye bread types as it is less sweet and less dark.
In Denmark we eat it for lunch as an open sandwich with cold cuts, pieces of meat or fish, cheese or spreads and compared to bread made with wheat flour it is much more dense.

Foreigners (not Danes) often finds it too dense and heavy, but served the right way as a good quality open sandwich we believe that almost every one will love it 🙂

The sour dough used in this recipe is more than 100 years old and keeps living and raising our rye bread to perfection, but when making the bread for the first time you will either have to buy the sour dough or make it from scratch (1/2 cup wheat flour, 1/2 cup rye flour and 1 cup water; combine and let rest on the kitchen table for 4-5 days; stir once a day).

Hope that all you foreigners will give this nordic recipe a change and in times we will definitely add pictures of home made open sandwiches as we make them in Denmark 🙂

 

Ingredients (1 bread)

Day 1

4 cups rye flour

1 1/3 cup beer

1 4/5 cup water

3 tbsp. sour dough

 

Day 2

4 cups cracked rye kernels

2/5 water

4/5 cup water, boiling

1 tbsp. salt

1 tbsp. chia seeds

1 1/4 cup sunflower seeds

 

Day 1

Combine rye flour with beer and 1 4/5 cup water in a mixing bowl and stir to combine. Add sour dough and stir until evenly combined. Cover the bowl with plastic wrap and set aside on the kitchen table for 15 – 20 hours.

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Day 2

Place cracked rye kernels in a separate mixing bowl and add the boiling water. Stir until the kernels have absorbed all the water and let rest for 5-10 minutes.

Pour chia seeds, sunflower seeds, salt and the remaining water into the raised batter and fold gently with a rubber spatula to combine. Then add the soaked kernels one cup at a time and gently fold again.

Take 3 tbsp. of the combined rye bread batter and put it in a airtight container and fridge until next time you are baking rye bread (preferably no longer than two week – we eat one bread a week, so it is no problem for us to use the sour dough 🙂 ).
Place the remaining rye bread batter in a greased loaf pan, cover with plastic wrap and let raise until it reaches the edge of the loaf pan. Danish Rye Bread 2_Fotor_Collage

Bake the raised rye bread at 400F for 90 minutes (remember to remove the plastic wrap before putting the bread in the oven).

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Remove the baked rye bread from the loaf pan, cover it in a tea towel and let rest on a wire rack for at least 5 hours or until completely cooled. To soften the crust, you can store the bread in a plastic bag for up to 8 days at room temperature.

Danish Rye Bread 16Bon Appétit!

 

Ingredients (1 bread)

Day 1

550 g rye flour

1 beer

4.5 + 1 dl water

3 tbsp. sour dough

 

Day 2

600 g cracked rye kernels

2 dl water, boiling

1 tbsp. salt

1 tbsp. chia seeds

150 g sunflower seeds

 

 

Italian Casserole Bread

I spent last friday night home alone with a good movie and a glass of red wine. I am not that good at making dinner for one, so instead I decided to buy some cheese, a sausage and bake a bread with a good crust and with lots of flavor. I only searched the web for few minutes before finding this great recipe. It is without doubt one of the best bread recipes that I have ever tried, but have in mind that the bread should be eaten same day as baked, and preferably while still warm 🙂

 

Ingredients (1 bread)

Active yeast, size of a finger nail

8/10 cup water

1/2 cup beer

1 tbsp. vinegar

3 1/5 cup flour

1 tsp. salt

1 tsp. sugar

 

Day 1:

Add yeast, water, beer and vinegar to mixing bowl and stir to combine. Add the remaining ingredients and use our fingers to combine. Knead until just combined and the dough is still wet and lumpy.

Cover with plastic foil and leave on the kitchen table to raise for 12-18 hours (the longer, the better).

Day 2:

Cover your kitchen table with flour and pour the wet and raised dough out. Fold it together one from each side (= 4 times) and place it in a greased dish and cover with plastic foil and let raise in a warm place for two hours.

Put you casserole into a water bath one hour within the raising time if it is made of clay. Leave it covered in water for 10 minutes before placing it in a cold oven. Turn the oven on to convection at 430F or regular oven at 460F.

Take the hot casserole out of the oven when the two hour raising time is finished. Sprinkle the bottom of the casserole with flour, pour in the dough and sprinkle with flour again. Put on the lid and place the casserole in the oven and bake for 30 minutes. Then remove the lid, and turn down the heat to 400F/430F and bake for additional 15 minutes.

Remove the baked bread from the casserole and let rest on a wire rack for 15-20 minutes before serving.

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As you can see on the picture below, the bread is not as light as expected. This because I folded the dough twice from each side instead of only one as advised in the recipe. So be careful not to knead the dough or fold to to much, as it will remove the air bubbles and leave the finished bread more dense.IMG_1213

Bon Appétit!

Ingredienser (1 brød)

En lille klump gær, på størrelse med en lillefingernegl

2 dl vand

1 dl øl

1 spsk. eddike

400 g mel

1 tsk. salt

1 tsk. sukker

Easiest Focaccia Bread

This is without doubt one of the easiest recipes on focaccia bread that you might find on the internet. It only takes a few minutes to make the dough and if you would like to advance a bit, you can add roasted walnuts or semi-dried tomatoes together with the herbs 🙂

Most often we use the bread for sandwiches, but it is also great for tapas and/or to bring on a picnic with friends and family.

Ingredients (1 bread)

1 tbsp. active yeast

1 cup wheat flour

1 cup durrum flour

1 cup water

1 tbsp. coarse salt

6 tbsp. olive oil

1 tbsp. fresh thyme or rosemary leaves

1 tsp. sea salt

 

Dissolve the yeast into the water and add both flour types together with the coarse salt and half of the olive oil. Knead until the dough is smooth – it should be moist, but not sticky.

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Place the dough in a greased bowl and cover with plastic wrap. Let raise to double size, approximately one hour.

Form the raised dough into a ball and place it on a piece of baking paper. Pour the remaining olive oil over the dough and use your fingers to form the bread. It should end up being approximately 1 inch thick.

 

Sprinkle with your choice of herbs and cover the bread with a dishcloth. Let raise for additional 45-60 minutes.

Sprinkle the sea salt on top of the bread and bake in the oven at 480F for 18 minutes.

Use for sandwiches, tapas or whenever you feel like eating a good home baked bread 🙂

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Bon Appétit!

Ingredients (1 bread)

1 tbsp. active yeast

2.5 dl wheat flour

2.5 dl durrum flour

2.5 dl water

1 tbsp. coarse salt

6 tbsp. olive oil

1 tbsp. fresh thyme or rosemary leaves

1 tsp. sea salt

 

Corn Tortillas

How often do you eat burritos/tortillas. Well, we eat them quite often as we find them perfect when ever we have leftovers. We have always just bought wheat tortillas from our local supermarket, but one day decided that we would try to make them ourselves.

To make original corn tortillas one need to get a flour type called masa harina (flour made from corn), which in Denmark, is easier said than done! It can only be bought in Chilihouse.dk, approximately 2 hours travel from where we live. Of cause we can buy it on their online shop, but postage costs more the the flour itself, so we decided to wait for a while. But to our luck a friend of ours visited the shop and bought a pound of flour, so that we could begin our tortilla experiment 🙂

As you can see in the recipe below, we chose to use chicken stock, but you can also just use hot water or if you want to spice it up a bit, you can use beer.

As with all other baking it takes time (approximately one hour), but we promise that it is all worth it 🙂

 

Ingredients (16 small tortillas)

2 cups masa harina (corn flour)

1 1/3 cup chicken stock, hot

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Combine flour with hot chicken stock to form a dough. Leave covered for 15 minutes. The texture should be soft clay but not sticky. Knead in more water if necessary.

Divide dough into 12 equally sized balls. Roll out dough balls between two sheets of baking paper until thin. If you would like your tortillas to be perfectly round, you can use a cake cutter (the one used here is 5.5 inches).

Heat a dry pan until hot. Place one tortilla in the pan and cook for 20-30 seconds on each side. Remove from the pan when the tortilla puffs up. Keep covered while baking the rest.

Fill with your favorite burrito stuffing and serve with a cold Mexican beer 😀

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Bon Appétit!

Ingredients (16 small tortillas)

500 g masa harina (corn flour)

3.5 dl chicken stock, hot