Breakfast rolls with dried fruits and walnuts. Morgenboller med tørret frugt og valnødder

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prepare the dough the night before, and enjoy freshly baked rolls in the morning.

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gør dejen klar om aftenen og nyd friskbagte boller om morgenen

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18-20 rolls:

25 g dry yeast

1 liter luke warm water

20 dried apricots or 10 dried figs. cut them into pieces.

100 g. chopped walnuts

2 tbsp ground coriander or fennel seeds

1½ tsbp salt

400 g graham flour

250 g rye flour

400 g wheat flour

3 tbsp sunflower or olive oil

in the evening:

  • disolve yeast in water
  • add dried fruits, walnuts, coriander/fennek, salt and graham flour
  • stir
  • add rye flour
  • gradually add wheat flour
  • add oil
  • place the bowl in a fridge over night

in the morning:

  • heat the oven to 250 celcius. leave the trays in the oven. Place a tray with water on the bottom shelve.
  • place spoonfulls of the cold dough directly on the hot trays (use baking paper)
  • bake for 15 min
  • let them cool on a baking tray

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Side dishes: Ciabatta bread with herbs & walnut pesto – ciabattabrød og valnøddepesto

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15 pieces bread

Dry Yeast (size of a pea)
7 dl Luke warm water
300 g durum flour
700 g wheat flour
1 Tablespoon salt
5-10 garlic cloves
A big håndfuld Olive herb

  • Dissolve yeast in water. Add chopped oliveherb and pressed garlic.
  • Mix flour and salt
  • Mix both bowls together, but be gentle.
  • Cover the bowl and place it in the refridgerator for 12 hours.

After 12 hours:

  • poor the dough to a table where you have spread durum flour.
  • Handle the dough gently! Softly wiren and press the dough, cut the dough into pieces – no kneading! You do not want to kill air bobles.
  • Heat the oven to 250 Celsius while the dough rests. Let the trays heat up as well. Place a tray with water in lower part of the oven.
  • Gently transfer dough pieces to the trays. Bake for 20 minutes.

Serve e.g. With pesto

Walnut pesto for 4 (side dish) :
1 red onion
50 g walnuts
2 tbsp oil
1 tsp paprika
1 tsp cumin
Juice of 1/5 big lemon
1/5 tsp salt
Pepper

Blend

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15 stk ciabattabrød:

gær på størrelse med en ært

7 dl lunken vand

300 g durummel

700 g hvedemel

1 spsk salt

5-10 fed hvidløg

en god håndfuld olivenurt

  • udrør gær i vand. tilsæt presset hvidløg og hakket olivenurt
  • rør mel og salt sammen
  • rør de to hold ingredienser sammen, men rør ikke for hårdt
  • dæk skålen og sæt den på køl i 12 timer

efter 12 timer:

  • hæld dejen ud på et meldrysset bord
  • stræk dejen og gør den lidt flad – men hver forsigtig så luftboblerne ikke ødelægges! ælt IKKE!
  • sæt dejen i stykker af ønsket størrelse
  • varm ovnen til 250 g imens dejstykkerne hæver. lad bagepladerne varme med. sæt et fad med vand på nederste hylde i ovnen.
  •  flyt forsigtigt dejstykkerne til bagepladen.
  • bag i 20 min

valnøddepesto

1 rødløg

50 g valnødder

2 spsk olie

juice af en halv stor citron

1 tsk paprika

1 tsk spidskommen

1/5 tsk salt

peber

blend