Easy rye bread with whey :)

Have not blogged for a while but I swear it is going to change from now on 🙂

I have been travelling, working and being lazy a lot and the good weather just would not make me sit in front of my laptop however winter is coming and being cozy in my warm cave makes me wonder about creating new stuff.  Mainly easy stuff than can be done by anyone who knows how to turn on the oven 🙂

So lets start with a really delicious breakfast/ lunch / brunch / dinner material : Wholegrain rye bread made with leftover whey I had from yesterday’s cheese making 🙂

Of course if you have no whey at home you use water instead, but it definitely makes the bread creamier, more aromatic and buttery .

So if you wanna rule the breakfast or brunch you’d better try this recipe out 😉

 

 

Ingredients :

• 500 g whole grain rye flour
• 3 dl whey ( not cold)
• 2 dl water
• 2 tbsp salt
• 1 tbsp brown sugar
• 1 tbsp oregano
• 10-15 gr fresh yeast ( if you use the powder please check the appropriate amount on the cover)

Preparation:

1. Mix flour, salt, sugar and oregano in a big bowl.Crush the yeast on top.
2. Pour the whey on top and start mixing the dough.
3. Add the water and keep mixing, if the the dough seems stiff you can add a little bit more water or whey.
4.  Knead the dough in the bowl manually for 10-15 minutes.

Leave it in the bowl, cover it with a table cloth and let it rest under a blanket or a warm place in the flat ( you can warm up the oven a bit as well and put in the dhough to quicken the process)

Leave to rise for 1 hour until doubled in size or place in the fridge overnight.

  5. Knead the dough again for a couple of minutes, then gently mould the dough into a ball. Place it on the baking parchment to prove for a further hour until doubled in size again.

    6. Preheat the  oven to 220 C. Dust the loaf with flour and cut a couple of lines the top of the loaf with a sharp knife. Bake for 20 minutes until dark brown, then turn down the heat to 180 C and bake for an additional 30 minutes.

TRICK: to have the inside soft and the outside crusty put a glass baking dish underneath the bread and pour 2-3 dl water in it. Keep the dish in the oven during the whole baking process.

7. Once it is done take cool on a wire rack or wooden clipboard.

 

Tadaa… better to be enjoyed with different types of cream cheeses, liver pate or just a little bit of fresh butter 🙂

ENJOOOOOY people and let me know if you liked it 🙂

 

 

 

 

Vegan cheese ?? Why not…

It is quite controversial if a certified cheesemaker starts making a cheese-like something from non-dairy products, but I was really curious of this new wave of food consumption and also a lot of vegetarian and vegan friends have been asking me when will I start to make a vegan version of cheese for them.

At first I was sceptical and a little bit denying about this as I  have been a cheese addict eversince I have known how to talk and also it made me angry that people call a plant based something cheese… but I am a quite open-minden person so I dug myself into to this new project see what vegan people call cheese.

It turned out that a vegan cheese requires a lot more ingredients that I thought, but all of them are easy to get in a supermarket and also if you have a Kithen Aid or a simple mixer you can make it in 2 hours , plus the 6-8 hours cooling them which can be handled puting the “cheese” to the fridge overnight.

 

To cut the long story short I was amazed how good this vegan cheese turned out and how glad my friends were  ( especially the ones with lactose intolerancy)  that I served this to them on or Sunday brunch 🙂

Anyway, here you go, the recipe… enjoy and let me know if you have another favouite recipe that you’d like to share 🙂

Ingredients:

• 1 cup sunflower seed
• 1/2 cup cashew nut
• 1/2 cup almond
• 1 cup oatmeal
• 1 teaspoon curcuma
• 1/2 teaspoon ground cumin
• 1 teaspoon paprika ( hot one for those who prefer it)
• 1/2 teaspoon ground mustard seed
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 filed onion
• 2-3 filed garlic
• 1/4 cup barm
• 1 cup almond milk or rice milk

To give it a texture:

• 1 cup of water
• 1 teaspoon agar-agar

 

Put all the ingredients to the plant based milk for 1-2 hours to soak a little bit so it will be easier to mix the nuts.   Start heating the water with the agar-agar  and let it boil until the agar-agar is fully melted.

Put the ingredrients in the Kitchen aid or mixer and add the agar-agar gradually until the mixture gets creamy. If you don’t find it creamy enought you can add some extra milk or water. 

Once the mixture is done put ot to a simple plastic box , bowl or any kind of shape you’d like to add to your cheese and let it settle in the fridge overnight .

Bon apétit ! 🙂

Source: http://veganreceptek.webnode.hu/products/fokhagymas-trappista-sajt-/