Fresh Homemade Rye Bread and Rye Buns

Baked Goodies

Sometimes all I really need is a good piece of bread.

I know, it sounds too easy right? But it’s true. Sometimes I’d wonder around the kitchen looking for that something to eat, not a meal, just a little something – that’s when I turn to bread.

Think about it, bread with butter – a nosh, bread with cheese and omelet – lunch, bread with jam or chocolate – dessert. It’s the ultimate food y’all.

So imagine how thrilled I was when I cleaned one of my kitchen cupboards and found a 2kg bag of Rye Flour.

Now, I’ve never baked anything with rye flour so this was all new to me, and when something is new I turn to Google. I researched a little bit about rye flour and found that it is not as high in gluten as traditional bread flour so that means I’ll need to add another flour to the mix to provide the gluten so my bread is nice a fluffy as opposed to nice kinda dry. I decided to add whole wheat bread flour (organic too!) and the results were phenomenal.

I made my first loaf about 10 days ago, and made 3 more loaves and 14 buns since.

It’s really easy to work with rye flour and the taste is earthy, deep and just so good! You can literally feel the wholesomeness in it.

On a whole different note, I might have gained a few pounds so beware. I’m not saying I’m not going to eat more bread; I’m just starting to think that a pair of exercise bikes for my birthday might not be such a bad idea.

By the way, is it just me or as we get older the birthday presents get lamer? Hmmm.

UPDATE: I DID end up getting those Exercise Bikes 🙂

 

Homemade Rye Bread

Homemade Rye Buns

 

Homemade Fresh Rye Bread
Author: 
Recipe type: Bread
Cuisine: Breads
 
Easy, wholesome Rye Bread mixed with whole wheat flour - what a great combination that results in a great, soft, tasty bread.
Ingredients
  • 3 Cups Rye Flour
  • 3 Cups Whole Wheat Bread Flour
  • 2 Tbsp Dry Yeast
  • 1 Tbsp Sugar
  • ½ Tbsp Salt
  • 3 Cups Lukewarm Water
  • Some extra Whole Wheat Flour for kneading
  • Some extra Rye Flour for dusting
Instructions
  1. In a stand mixer bowl (you can also do this in a regular bowl and knead by hand) place the rye flour, whole wheat flour, yeast, sugar and salt and mix them together.
  2. Add in the water and start stirring until all the ingredients are combined and form soft dough
  3. If the dough is sticky, dust with whole wheat flour and knead until the dough is soft and doesn’t stick, you may have to dust the dough a few times.
  4. For 2 bread loaves, divide the dough into 2 pieces and shape each piece into an elliptical loaf.
  5. Place on a parchment paper layered large baking pan, dust with some rye flour on the top and using a sharp knife cut a few X shaped incisions along the top (no need to cut too deep)
  6. Cover the loaves with a clean kitchen towel and let them rest in a warm place for about 45 minutes until they rise.
  7. For 14 buns, divide the dough into 14 pieces, roll each piece into a ball, place on a parchment paper layered baking pan, dust with some rye flour and cut an X on the top of each bun. Now let the buns rest and rise for about 40 minutes.
  8. Preheat oven to 400F (200C) – Do Not use a convection oven for this, just a regular one
  9. Place a small baking pan filled with water on the bottom rack in the oven
  10. After the loaves/buns almost doubled their size, place in a preheated oven on the middle rack
  11. After about 15 minutes, gently open the oven and remove the baking pan with water.
  12. Keep baking for 35-40 minutes until the top and the bottom crusts are hard and hollow sounding when tapped

 

Homemade Rye Bread

Homemade Rye Bread

Homemade Rye Buns

Sometimes all I really need is a good piece of bread. I know, it sounds too easy right? But it’s true. Sometimes I’d wonder around the kitchen looking for that something to eat, not a meal, just a little something – that’s when I turn to bread. Think about it, bread with butter – a […]

Read More

Butternut Squash, Goat Cheese and Spinach Quiche

Baked Goodies | Home Made Cooking

Canadian Thanksgiving was celebrated this week, and although we never had a thanksgiving dinner at our house before, we figured why not use this as an excuse for dinner with friends? I mean, regardless of any religion or belief, we ARE supposed to be thankful for what we are fortunate enough to have, so we planned dinner and invited friends over.

Read More

Canadian Thanksgiving was celebrated this week, and although we never had a thanksgiving dinner at our house before, we figured why not use this as an excuse for dinner with friends? I mean, regardless of any religion or belief, we ARE supposed to be thankful for what we are fortunate enough to have, so we […]

Read More

Rooibos Infused Vanilla Chocolate Mini Baked Donuts

Baked Goodies | Cakes and Cookies

When I received an email announcing about yet another challenge I immediately opened it. In the email there was an invitation to take part in a challenge that involved organic milk and other high quality ingredients.

Although I had no idea what I’ll need to do and with what ingredients – I knew I’m in.

I mean, it’s Organic Milk and a Challenge – have you met me? Have you been reading me? This was mine.

The challenge is called “Brown Bag Recipe Challenge” and it was made possible thanks to two awesome local providers teaming up: East Coast Organic Milk and Just Us! Coffee.

Why is it called “Brown Bag Recipe Challenge”? Easy, it’s a challenge, and to get the mystery ingredients I had to go to Just Us! Coffee and pick up my brown bag.

So after completely forgetting to pick up my bag and then remembering it when it was almost too late, I picked up the bag with the mystery ingredients. I rushed to the car (that was of course parked where you shouldn’t park) and as I set down I had to tear the bag open and find out what I was against.

In the bag, I got 2 packs of Organic Chocolate (Hand Made) – One white and one dark; I also got a pack of Just Us! Coffee Organic Cane Sugar, Vanilla -Rooibos Tea and of course the Organic Milk from East Coast Organic Milk.

After reading the rules and instructions on this challenge I started brain storming (while driving), I had to come up with something that will incorporate ALL of the ingredients.

I have to admit, I’ve never tasted Rooibos Tea and I had no idea what to do with it.

After getting home, tasting the tea and indulging myself with a cube of fine Organic Chocolate alongside with a nice glass of Organic Milk, I knew exactly what I’m going to make – Donuts!! But not just regular donuts, they’re going to be baked.

So Rooibos Infused Mini Baked Chocolate Vanilla Donuts it is.

 

Rooibos Infused Mini Baked Donuts

 

Rooibos Infused Mini Baked Donuts

 

 

Rooibos Infused Vanilla Chocolate Mini Baked Donuts
Author: 
Recipe type: Dessert
Cuisine: Sweets, Pastry
Prep time: 
Cook time: 
Total time: 
Serves: 36 Mini Donuts
 
These are so easy to make and even easier to snack on. A healthier version of donuts that can be made with your favorite steeped tea. You don't even need a stand mixer.
Ingredients
  • 5 tbsp Butter
  • ⅓ Cup Sugar (I used Organic Cane Sugar by Just Us! Coffee)
  • 1 Egg
  • ¼ Cup Milk (I used Organic Milk by East Coast Organic Milk)
  • ¼ Cup Rooibos Vanilla Tea (2 tsp tea steeped in ¼ cup hot water)
  • 1 tsp Vanilla Extract
  • 1½ tsp Baking Powder
  • 1½ Cup All Purpose Flour
  • 35 grams White Chocolate – Grated (I used Just Us! Coffee white chocolate)
  • Dark Chocolate – Finely grated to top donuts (I used Just Us! Coffee dark chocolate)
Instructions
  1. Preheat oven to 325F (165C) and have a mini donut non-stick pan ready
  2. In a large bowl mix the butter and sugar together until fully combined (I use a fork to mash them together until evenly combined)
  3. Add in the egg, milk, steeped tea (liquids only) and vanilla extract and mix well.
  4. Add the baking powder, flour and grated white chocolate and stir all together until fully combined with no lumps.
  5. To make it easier transfer some of the batter into a piping bag (or a Ziploc bag with a cut corner).
  6. Pipe the batter onto your mini donut baking sheet, making sure you only fill each donut ring ½ way (this will ensure you get donuts and not weird looking mini muffins)
  7. Place into the preheated oven for 8-10 minutes
  8. After removing from the oven, immediately transfer onto a plate (or any other flat surface) and sprinkle with the finely grated dark chocolate (I grated directly above the warm donuts so it could melt a bit)

 

Rooibos Infused Mini Baked Donuts

When I received an email announcing about yet another challenge I immediately opened it. In the email there was an invitation to take part in a challenge that involved organic milk and other high quality ingredients. Although I had no idea what I’ll need to do and with what ingredients – I knew I’m in. […]

Read More

Coconut Challah Bread

Baked Goodies

I’m trying to convert our food ingredients into a healthier version of the same ingredient, and so many times (where it works well with eh flavor) I would switch the regular vegetable oil with coconut oil.

If you haven’t tried working with coconut oil, you should. It’s not only so much better for you; it also has this amazing flavor that adds so much to your food. It is solid in room and cold temperatures, but melts pretty easily. Sometimes it’s enough to rub it in your hands and it melts (don’t ask how I know…let’s just say we had a lice-full start of summer).

Anyways, almost every time I want to use the coconut oil I melt it beforehand and it’s a really fast process, faster than melting butter.

When using with this oil you get food that smells amazing and tastes amazing. It’s like your taste buds are telling you you’re eating something a bit sweet and tropical but you’re not…it’s not really sweet, and that’s the beauty of it. Not to mention the wonderful smell you’ll have in the house while cooking or baking with it.

Last Friday I decided to add a twist to our Challah Bread and made it with coconut oil. It came out even softer, even better and even tastier than ever. This is definitely a must keep (and make) recipe.

 

Coconut Challah Bread

 

Coconut Challah Bread
Author: 
Recipe type: Bread
 
Challah Bread is one of my favorites. Using Coconut Oil in this Challah was one of the best things I ever did. Never again will I make Challah with Regular oil.
Ingredients
  • 500gr All Purpose Flour
  • 2 Tbsp Yeast
  • ¼ Cup White Sugar
  • 1 Egg
  • 1 Cup Lukewarm Water (you may need less)
  • ¼ Cup Melted Coconut Oil
  • ¼ Tbsp Table Salt
  • 1 Beaten Egg for brushing (optional)
Instructions
  1. In a stand Mixer Bowl place the flour, yeast and sugar.
  2. Add in the egg and ¾ cup of the water, the oil and the salt and start mixing slowly (Using the kneading attachment). If you see that the dough is too dry and stiff, add a bit more water at a time until what you get is a soft, even dough.
  3. Cover the bowl with plastic wrap and the dough aside for about 45 minutes or until it doubles in size.
  4. After the dough doubled in size, punch it to get rid of the air inside the dough.
  5. Divide the dough into 3 even pieces, roll them into long snakes (1 ½ inch or 4cm in diameter) and braid your challah.
  6. Place the braided challah on a parchment paper covered baking pan and cover with clean kitchen towel and let it stand for about 30-40 minutes.
  7. In the meanwhile, preheat the oven to 375F (180C)
  8. After 30-40 minutes you can brush some beaten egg on top of the challah and sprinkle with sesame.
  9. Place inside the preheated oven and bake for 30-35 minutes or until top and bottom browned nicely.

 

Coconut Challah Bread made with coconut oil

Coconut Challah Bread made with coconut oil

I’m trying to convert our food ingredients into a healthier version of the same ingredient, and so many times (where it works well with eh flavor) I would switch the regular vegetable oil with coconut oil. If you haven’t tried working with coconut oil, you should. It’s not only so much better for you; it […]

Read More

Mini Pizza Kugel Muffins – The Perfect Size for A Lunchbox

Baked Goodies | Home Made Cooking

Last year I decided that if I can avoid giving the kids just plain bread sandwiches to school, then I should. Not only that the alternative is usually healthier and more nutritious, but I also noticed that the crazy amount of Gluten in bread and other gluten rich foods, was affecting my son’s mood and ability to concentrate.

So it started last year and I’m still doing my best to avoid sandwiches and gluten. It’s not always easy; there isn’t always a go-to solution when I start thinking of what I should pack in the kids’ lunch boxes.

So sometimes it’s salads (like today), sometimes it’s pies, gluten free pizzas and sometimes it’s these mini pizza flavored Kugels.

Why kugels? Well, even though these are made in a muffin pan, kugels are made of pasta or noodles, and so are these. You can call them muffins if you want but for me they’re kugels 🙂

Anyway, these are easy and taste great. You can play with the extras to them if you don’t like olives (you can replace with bell peppers, feta cheese or even tuna or pepperoni). My kids love them and I bet yours will too. Who doesn’t like a nice looking, great tasting and compact sized lunch?You can also make these with leftover small/thin noodles or pasta you have.

Mini Pizza Kugel Muffins

Mini Pizza Kugel Muffins


Mini Pizza Kugel - The Perfect Size for A Lunchbox
Author: 
Recipe type: Lunch, Pasta
Cuisine: Jewish, Italian, Kids
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Pizza in a Kugal, or maybe it's a muffin. Whatever you want to call it, the kids will love it and you will have the perfectly yummy and creative solution for their lunchbox
Ingredients
  • 2 ½ cups Small Cooked Pasta (I used the Alphabet Gluten Free Pasta)
  • 2 ½ Tbsp Tomato Paste
  • 1 Tbsp Dry Oregano
  • ¼ cup Whipping Cream (Heavy Cream)
  • 1 Egg
  • ½ tsp Salt
  • Olives – For the topping
Instructions
  1. Preheat oven to 375F (180C)
  2. Spray a non stick muffin pan (6 cups) with oil or spread butter
  3. In a medium bowl, mix all the ingredients together except for the extras to go on top (in this instance it’s the olives)
  4. Top with the olives (or any other extra topping you want)
  5. Fill each muffin cup to the top and place in the preheated oven for 35 minutes

Mini Pizza Kugel Muffins

Last year I decided that if I can avoid giving the kids just plain bread sandwiches to school, then I should. Not only that the alternative is usually healthier and more nutritious, but I also noticed that the crazy amount of Gluten in bread and other gluten rich foods, was affecting my son’s mood and […]

Read More

Bite Size Spelt Flour Mini Buns

Baked Goodies

Seriously weather…this is not what I call summer! It’s the end of July and all we had for the past week is grey, damp and rainy. I’m supposed to be eating salads, fruits, veggies, cheese platters and light food and snacks but instead all I want to do is put my sweater on and have soup – seriously??

But enough about the weather, let’s talk about food. Last week I wanted to make something special for our Saturday brunch, but I woke up late (can I get a woot-woot) and had no inspiration whatsoever. So I decided to go with whatever I bump into in the fridge. Tomatoes, cucumbers, cheese, so I made 2 salads; but then I figured no one will eat just salads (except for me), we need bread, something fast!

So I put some ingredients together, played with the dough and voila! Got my own batch of mini bite sized spelt buns. They were a hit!  In fact, out of the 30 I made none were left.

They were so good, and we all kept on snacking on them. After we were done brunch, the kids decided they want dessert so they made their own dessert, with the same mini buns. They just added some Nutella to some and jam to others and enjoyed their own bite sized sweet buns.

So they can be served as savory but also as sweet. Did I already say I just love these? And with the added benefit of low gluten values they’ll be a hit on our next brunch as well.

 

Spelt Flour Bite Size Mini Buns

 

Bite Size Spelt Flour Mini Buns
Author: 
Recipe type: Bread
Cuisine: Low Gluten, Breads
Serves: 30-35 Mini Buns
 
They're small, they're easy to make and they're low in gluten. Oh and did I mention you can have them with both smoked salmon AND Nutella? yup!
Ingredients
  • 2 Cups Spelt Flour
  • 1 Tbsp Baking Powder
  • 3 Tbsp Butter
  • ¾ Cup Soft Goat Cheese (Can be replaced with cream cheese)
  • ¾ Cup Milk
  • 1 Tbsp Fresh Basil – Chopped (Optional)
Instructions
  1. Preheat oven to 375F (200C)
  2. Place all the ingredients in a mixer bowl and stir well until combined
  3. Sprinkle the dough with a little spelt flour to ease removal from bowl and avoid stickiness.
  4. Place on floured surface and using a rolling pin flatten the dough into a ½ inch thick leaf. Be careful, don’t flatten too thin.
  5. Using a round or square cookie cutter (you can also simply cut into squares using a pizza roller) cut shapes and place on a parchment paper layered baking sheet.
  6. Place in the preheated oven and bake for 10-12 minutes

 

Spelt Flour Bite Size Mini Buns

Spelt Flour Bite Size Mini Buns

Seriously weather…this is not what I call summer! It’s the end of July and all we had for the past week is grey, damp and rainy. I’m supposed to be eating salads, fruits, veggies, cheese platters and light food and snacks but instead all I want to do is put my sweater on and have […]

Read More

Baked Cheese Balls with Sundried Tomatoes

Baked Goodies

Sometimes I’m just looking for ways to make my life easier, like multitasking, like procrastinating and like baking instead of cooking.

This time I really wanted cheese balls but the ones you can usually find recipes for are the ones that mix a few kinds of cheese together, roll into a ball and serve with a nice piece of bread. Well, I wanted something different, I’m not sure why but these” raw” cheese balls are associated with either a fancy reception or breakfast in my head, so I had to come up with something different since I wanted to serve these for dinner.

After thinking about it, I decided to try and bake my cheese balls and make cheese bites.

So I decided I’d roll the balls in sesame, but of course I open the cupboard and see that I have maybe 1 tsp sesame left – great, now what?

I look above the sesame and I see a bag of walnuts – bingo! I can dice them in a food processor and voila! I get a walnut coating for my cheese bites. I mix, I roll, I coat, I bake, I hope, I cross my fingers and it works. I take the baked goodies out of the oven and they are beautiful and smell awesome. The kids taste test it and love it, the hubby gets it for dinner with a side of fresh salad and loves it. Well, I guess taking the short cut did work this time.

Baked Cheese Balls with sun dried tomatoes

 

Baked Cheese Balls with Sundried Tomatoes
Author: 
Recipe type: Appetizer
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 25 Balls
 
Easy to make and bake. Just serve with fresh vegetables on the side and it's a party.
Ingredients
  • 75gr Cheese – Grated (1½ Cups)
  • ½ cup Cottage Cheese
  • ¼ cup Sun-dried Tomatoes – Chopped
  • 1 tsp Dry Basil
  • ½ tsp Dry Oregano
  • 5 tbsp Bread Crumbs
  • 1 Egg
  • Diced Walnuts or Sesame Seeds for coating
Instructions
  1. Preheat oven to 350F (175C)
  2. Mix all the ingredients together (except for the walnuts/ sesame) until fully combined
  3. Scoop mix with a teaspoon and roll into balls
  4. Roll the balls in the diced walnuts or sesame seeds and place on a parchment paper covered baking sheet
  5. Place in preheated oven for 15-20 minutes and serve

 

Baked Cheese Balls with sun dried tomatoes

Sometimes I’m just looking for ways to make my life easier, like multitasking, like procrastinating and like baking instead of cooking. This time I really wanted cheese balls but the ones you can usually find recipes for are the ones that mix a few kinds of cheese together, roll into a ball and serve with […]

Read More

Peanut Butter, Banana and Chocolate in Crunchy Phyllo Bags

Baked Goodies | Cakes and Cookies

This is not really a recipe per say, but rather an inspiration 🙂

I made some goodies using phyllo dough and had a bunch of phyllo leaves leftover so I had to play around with it, especially since this was the first time I’ve ever used this dough.

So first of all I want to say that it’s so easy and mess free, I just had fun playing with it. And second, it was simply amazing; everything I made with this dough turned out fantastic.

So I decided to make some dessert for us all last night and wanted it to be super fast. Now, what’s better than the ultimate combination of peanut butter, banana and chocolate? So that’s exactly what I did. combined them all, in phyllo leaves shaped into tiny bags. It took us about 5 minutes to finish all 9 pieces. It didn’t  even cool.

 

Peanut Butter Banana and Chocolate Phyllo

 

Peanut Butter, Banana and Chocolate in Crunchy Phyllo Bags
Author: 
Recipe type: Dessert
Cuisine: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 9 Phyllo Pastries
 
A great combination, a great idea! Super easy and looks fantastic. Oh, and wait until you taste it.
Ingredients
  • 2 Phyllo Dough leaves
  • Semi-Sweet Chocolate Chips
  • 1 Banana - Finely Cubed
  • Peanut Butter
  • 3 tbsp Butter - Melted
Instructions
  1. Preheat oven to 375F (190C)
  2. Place one phyllo leaf on your work surface
  3. Hold edge with one hand and brush melted butter onto dough leaf
  4. Once brushed with butter, cover the leaf with the second leaf
  5. Using a knife pizza roller knife, cut dough into 9 rectangles (3X3)
  6. in the middle of each rectangle place 1 flat tsp peanut butter, a few chocolate chips and a few banana cubes
  7. Fold 2 opposite rectangle edges toward the middle (like envelope) and then take the other 2 opposite edges and pinch them together right above the filling (phyllo dough box should have the instructions on it)
  8. Place on parchment paper covered baking sheet and brush with some melted butter on top
  9. Place in preheated oven for about 15 minutes or until brown and crisp on top
  10. Serve with whipped cream or ice cream

 

Peanut Butter Banana and Chocolate Phyllo

 

Peanut Butter Banana and Chocolate Phyllo

This is not really a recipe per say, but rather an inspiration 🙂 I made some goodies using phyllo dough and had a bunch of phyllo leaves leftover so I had to play around with it, especially since this was the first time I’ve ever used this dough. So first of all I want to […]

Read More
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