January 11, 2015

No Knead Healthy Bread - Saftiges Vollkornbrot ohne Kneten

Hello Everybody

hope you all had a good start into 2015 - looks like its gonna be a very good year so far!!

I would like to catch up on a few reviews and recipes i tried the past months and i will start with a very moist and flavorful no knead bread recipe i made yesterday.

Its about a 2 1/2 hour prep time recipe with then resting of the dough plus 1 h baking and another 1 hour cooling. So if you plan to make this for a special meal start about 4 hour ahead of time. 


You can play with this recipe and thats what i really like about it. If you stick to the measurements you can add any kind of seed or nut, dried fruit, cracked wheat or soaked grain, you could try different flours..

This is a yeasty bread and you will taste that - it's different to breads that use sourdough.. i love this yeast flavour.

I have tried this recipe i think the first time in 2006 and found it in my folder yesterday... this time i used spelt, wheat and millet flour. As a crunch i added oats and sunflower seeds as well as tigernut crumbs.

This is the perfekt beginners bread  - Enjoy


Alissa



No Knead Bread - CherryBlossom

No-Knead Bread 


With courtesy by Omolas

750 g flour (whole wheat, spelt, rye, gluten free bread flour - be creative)

i used 500 g spelt flour and 250 g browntop millet

600 ml lukewarm water

1 1/2 packages of dry aktive yeast or 1/2 cake of fresh yeast

1 cup yoghurt ( i used greek)

1 Tbsp salt

1 cut oats  ( i used half oats half tigernut crumbs)

1/2 cup seeds or nuts (flax seed, sunflower seeds, pumpkin seeds, sesame seeds, walnuts, raisins, pine nuts, pecan etc...) i used sunflower seeds

Put the flour in a huge mixing bowl make a well and add 2 tbsl of warm water and the yeast. Cover the bowl and let rest for 15 min till the yeast starts foaming.

Add all the remaining ingredients to the bowl and combine with a wooden spoon just so that the dough forms a huge ball and everything is combined - will be a bit sticky. Cover the bowl and let it rise for 45 min.

Preheat the oven to 350°F and butter a bread pan. Uncover the bowl and mix the dough again with the spoon or if you like knead it a bit. Place it in the bread pan and let it sit another 10 Min. Bake 55 Min - put on a cooling rack and only cut with a bread knife.










Saftiges Vollkornbrot ohne Kneten


ein wunderbares, aromatisches Brot !

ich habe dieses Rezept vor einigen vielen Jahren schon mal versucht und es gelang wunderbar dann aber total vergessen. Gestern habe ich es wieder gefunden und mit anderen Mehlsorten versucht - tolles Ergebnis. Wirklich ein schönes Anfängerbrotdas ein sehr gutes Ergebnis erzeugt. Vielseitig durch die unterschiedlichen Zutaten die man ergänzen kann.

Ich habe 500 g Dinkelmehl verwendet und 250 g Braunhirsemehl, Dinkelflocken und Eerdmandelflocken, Sonnenblumenkerne 

Ich backe das ganz sicherlich wieder! Viel Freude damit!
Alissa


Saftiges Vollkornbrot ohne Kneten


von Omolas Chefkoch


750 gMehl (Vollkorn, z.B. 550g Dinkel + 200g Weizen)
½ WürfelHefe
1 BecherJoghurt
1 ELSalz
1 TasseHaferflocken
½ TasseKörner (z.B. Leinsamen, Sonnenblumenkerne, Kürbiskerne, Sesam, Walnuss)

Das gemahlene Getreide in eine Schüssel geben und in einer Vertiefung mit ein wenig von insgesamt ca. 600 ml lauwarmem Wasser und der Hefe einen Vorteig machen. 15 Minuten gehen lassen. 

Alle übrigen Zutaten und das restliche Wasser mit dem Vorteig verrühren. Der Teig sollte mit dem Kochlöffel gerade noch gut von Hand zu rühren sein. 45 Minuten gehen lassen. 

Den Teig nochmals durchrühren und in die gefettete Form geben. 10 Minuten gehen lassen. Im vorgeheizten Backofen bei 195°C (Umluft) ca. 55 Minuten backen. 

Tipps zum besseren Gelingen: Je weicher der Teig, umso saftiger wird das Brot. Wird das Brot jedoch klebrig, war der Teig zu dünn. Wenn sich beim fertigen Brot zu große Luftblasen gebildet haben oder sich sogar der Deckel abhebt, war der Teig auch zu dünn oder er ist in der Form zu lange gegangen. Die Schüssel zum Reinigen mit etwas Wasser füllen, Deckel fest verschließen, und schütteln. Der Teig klebt sonst in Bürste oder Spüllappen.

July 06, 2014

Lettuce Wraps with Spicy Peanut Sauce



Hello

nice of you to stop by again :-).... Starting from July 1st my son decided to go vegetarian for 4 weeks as a start.... in order to feed him and help him with his new diet i googled a lot of vegetarian blogs, looked a recipes online and got a few magazines - what a great excuse to buy more cookbooks :-)

Yesterday morning i found this recipe from cooking light and lucky me had most of the ingredients in my pantry.... i cooked the sauce, the rice and prepared the veggies... served it like on the picture.... my son like the whole composion very much but i would eat it without the lettuce next time... with this recipe it didn't really thrill me.. other than that the veggies are so yumm and who can resist a peanut sauce :-)


Enjoy this vegetarian dish and if you can't help it add fried chicken or beef.


Alissa






Lettuce Wraps with Hoisin-Peanut Sauce



  • Recipe by Laraine Perri, Cooking Light 
    JUNE 2012

  • 1 teaspoon coconut oil
  • 1 tablespoon minced shallot
  • 1/3 cup water
  • 2 tablespoons creamy peanut butter 
  • 4 teaspoons hoisin sauce
  • 1/8 teaspoon crushed red pepper
  • 1 tablespoon fresh lime juice
  • Filling:
  • (14-ounce) package extra-firm tofu, drained and crumbled (i omit that)
  • 1 tablespoon dark sesame oil
  • thinly sliced green onions (about 2/3 cup), divided 
  • 1/2 cup plus 2 tablespoons chopped fresh cilantro, divided
  • 3 tablespoons lower-sodium soy sauce
  • 1 teaspoon grated fresh ginger
  • 2 teaspoons sugar 
  • 1/2 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
  • 1 cup matchstick-cut cucumbers
  • 1 cup matchstick-cut carrots
  • 2 cups hot cooked sticky rice
  • Bibb lettuce leaves

Preparation

  1. 1. To prepare sauce, heat a small saucepan over medium heat. Add canola oil to pan; swirl to coat. Add shallot, and sauté for 2 minutes. Add 1/3 cup water and next 3 ingredients (through red pepper), and stir with a whisk. Bring to a boil; cook 1 minute. Remove from heat; stir in lime juice.
  2. 2. To prepare filling, spread crumbled tofu in a single layer on several layers of paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally.
  3. 3. Heat a large nonstick skillet over medium-high heat. Add sesame oil to pan; swirl to coat. Add 1/3 cup green onions; sauté 1 minute. Add tofu; sauté for 4 minutes, stirring occasionally. Add 2 tablespoons cilantro, soy sauce, ginger, sugar, and Sriracha; sauté 1 minute. Remove from heat; stir in cucumbers, carrots, and remaining green onions.
  4. 4. Spoon 1/4 cup rice into each lettuce leaf. Top with about 1/2 cup tofu mixture; sprinkle with 1 tablespoon cilantro. Serve with sauce.

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