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Black bread with seeds, sausages and salami


Put the flour in a bowl, sprinkle the yeast, the salami and sausage cut into small pieces, the caramelized sugar dissolved with a little water, a handful of sunflower seeds and water. Knead until it becomes an elastic dough, cover with a napkin and leave to rise for half an hour.

Grease a dog with oil, hands, take the air out of the dough and form 12 balls that we put in the muffin tray, well greased with butter. , sprinkle sea salt, sunflower seeds and put the tray in the preheated oven for 35-40 minutes on low heat (time depends on each oven)


Good appetite!!!


Gluten-free bread, kneading or leavening

Homemade bread could not be missing from the album on the blog Gourmandelle, host of the campaign & # 8220We eat healthy and gluten-free with Dr. Schär & # 8221, an initiative of Dr. Schär Romania, producer of basic but also complex foods, without gluten.

Bread without kneading or leavening is very popular in the blogosphere, as fast pizza in the pan or zacusca-quick version, you would think that they appeared according to the law of supply and demand, demand from the very busy, but concerned to eat homemade and blogosphere feedback. Yes and no. No, in the case of this recipe, because it is an old Irish & # 8220Irish soda bread & # 8221, in its sweet version the Irish eat it with joy, traditionally, on the feast of Saint Patrick. You will find in the preparation method the baking tips under the dome with exceptional baking results and the appearance of baked bread, it helps to get a beautiful color and because it is greased with milk.

There are many variants for salads and I will definitely show you soon the ones closest to the classic taste of Romanian bread. Today I risked a lot, not knowing this flour and combining it with yogurt, mineral water, baking soda and a little flaxseed flour, from which it derives its texture / color of black bread (gluten-free flour being very white of its kind ), a completely different combination than we know that bread is made in the traditional way.
About the taste, I can only say that it is a bread with personality, being these new combinations and for me, I am not clear if the pleasant but slightly different taste from the classic bread could be from gluten-free flour or the addition of flax flour. Probably both, the truth is always somewhere in the middle. Because I tasted one of the gluten-free white bread variants PAN BLANCO / Dr Schar, I identify the aroma of something special, but not at all annoying.

It is a bread raised, baked, but not aerated, due to the yogurt in the composition.

Other variants of Irish bread that I will prepare, will contain some fat (butter / oil) and possibly eggs, I told you, there are many variants. The main message of this recipe is that I gave the gluten-free bread the look and texture of a black bread & # 8220 on the hearth, using homemade flour. Bread-Mix / Dr. Schar immaculate white and fine as starch. I tell you to get an idea of ​​what it looks like. There is also a mixture for rustic Brot mix bread, but I didn't have it now. You can also prepare Mix-It flour! / Universal, another version of flour that I will test in the future.

Some advantages for which I chose this recipe:
1. & # 8211 this bread does not knead
2. & # 8211 don't wait for it to ferment
3. & # 8211 due to the advantage no. 1, you can mix it with the robot, but it doesn't make sense, because it will take you longer to wash the robot's components than it takes to prepare, and you will give the final shape by rolling it on the worktop with your hands. I do not advise you to prepare it from more flour at once because this is the optimal measure to bake evenly inside.

For those visiting the blog for the first time, I mention about 3 other recipes with gluten-free and vegetarian dishes, which I proposed:
Gluten-free bread “Dr. Schär ”and a seasonal soup
"Buturaga" cake from gluten-free biscuits "Dr. Schär ”
Cornflakes “Dr. Schär ”with coconut milk, banana and vanilla sauce

INGREDIENTS
400 g of gluten-free flour Bread-Mix / Dr. Schar
30g brown flaxseed flour
½ teaspoon salt (recommended is the sea) fine
½ teaspoon coarse (sea) salt
2.5 teaspoons baking soda (gluten-free flour) / or 2 teaspoons baking soda + 1 teaspoon baking powder with common gluten-free flour
1 teaspoon old cough
1 teaspoon apple cider vinegar
125 g yogurt (I used whipped milk consistently)
75g soda, mineral water or beer (gluten free)
milk for greasing
flax seeds for decoration

PREPARATION
1. Preheat the oven to 220 degrees for a start.
2. Prepare a stove tray covered with baking paper. The bread is small, but it should fit under a pot that will act as a dome when baked.
3. Grate 30 g of brown flax seeds. Mix the dry ingredients in a large bowl with non-stick (glossy) walls. Homogenize easily with a para / spoon with slots / spatula.
4. Add the yogurt and apple cider vinegar. Homogenize. If you are confused, mix by hand. It will look mixed.
5. Gradually add the mineral water as acidic as possible. You will get a not at all sticky ball.
6. Take it out on a non-stick / glossy worktop and knead it for 1 minute in order to give it the shape of a smooth ball.
7. You grow it in a long cross, in the middle of 1.5 cm and lost towards the edges.
8. Grease it with milk on the surface, with a brush or with your fingers.
9. Place it in the prepared tray. Cover it with a large pot so that if it grows, the bread will not touch its walls. The pot will obviously be in an inverted position (with the bottom up) like a dome. I put a thick stainless steel pot. A ceramic one would have been good, but I didn't know how much it would grow and I chose a bigger pot. You will bake it for 10 minutes at 220 degrees, then for 30 minutes at 190 degrees after which you remove the pot. Bake for another 10 minutes uncovered at 180 degrees. You can leave it for another 15 minutes if you want it browner.
10. Bread is the one that, after taking it out and beating it on the side with which it sat on the hearth, sounds empty. Wrap it quickly in a thick cotton towel and leave it to cool on a grill. After it has cooled completely, you will keep it in a zipped bag (tightly closed at the mouth). This is how homemade bread is best kept. The towel helps keep the moisture in the bread, it helps it not become uneven and dry, and the crust will soften a little, as much as necessary.
Liv (e) it!


SPAGHETTE and PENNE

bacon, mushrooms, peppers, tomato sauce, parmesan, basil

beef, finely chopped, peppers, garlic, parmesan, tomato sauce, basil

parmesan, sour cream, egg yolk, white wine, nutmeg, bacon

carrots, mushrooms, peppers, broccoli, eggplant, corn, tomato sauce, parmesan

basil, chili pepper, tomato sauce, parmesan

tuna pieces, onion, pepper, parmesan, basil

granapadano, gouda, gorgonzola, mozzarella, sour cream, mosaic pepper

Sicilian pasta with chicken 22 lei

bacon, onion, pepper, mushrooms, chicken breast, parmesan, tomato sauce, basil

Garlic pasta, oil and chili 15 lei

olive oil, garlic, chili pepper, basil


Black bread with seeds, sausages and salami - Recipes

With a bread dough you can make some fiery flavored snacks! I also go very well with the package, at kindergarten, school or work.
They are so good that I have already made them three times. Last time I filled them with mozzarella. auchhh. but they did not take the picture: P

The recipe is from the magazine Bucataria de azi, Recipes, Doughs of all kinds, no. 10/2013.


Portions: 8-10
Preparation: 80 '
Difficulty: small

550g flour,
1 cube of brewer's yeast / 1 sachet of dry yeast,
50ml oil,
250ml warm water,
80ml yogurt,
1 teaspoon sugar,
1 teaspoon salt.

For the crust:
60g butter,
6 cloves of garlic,
Kotanyi organic basil,
salt.

1. Dissolve the yeast in a bowl together with the sugar and 100ml of warm water. Mix and leave to warm for 15 minutes.
I used 1 sachet of dry yeast from Coseli.

2. Sift the flour into a bowl and gradually add the oil, mayonnaise, yogurt, the rest of the warm water, and after the dough has reached consistency, add salt.

Here I used Greek yogurt, but it also works with Activia Danone, for example, like this I had last time and they came out just as good -)

3. Knead vigorously until the dough no longer sticks to your hands. Cover and leave to rise for half an hour,

hot. I greased the bowl with aromatic oil -)

Divide the dough into 8-10 parts and give them the round shape of loaves.

Place them in a tray lined with baking paper and let them rise for 30 minutes.

4. Meanwhile, rub the soft butter with the crushed garlic, -in the magazine it said 3 puppies, I put 6: P


I used dried, organic basil leaves from Kotanyi- and a pinch of salt.

Use coarse. I did so -)

Grow the bread in the middle

and put the butter mixture. Here is the first turn when I used 120g butter-too muuuuult.
Put the tray in the oven

and brown them to taste, about 20-25 minutes, medium heat-160-180 degrees C.

I want to tell you that the first time I made these breads, I used 120g butter, as it says in the recipe. Too bad butter, because my baking paper was full. but still, the breads had a very crunchy "bottom" !! : P