alt="High fibre whole grain bread"

High Fibre Health Bread

img_1980

img_1977

Here is my go to bread, for daily use. Very high in fibre and low in gluten. Basically super healthy. It is a small compact loaf,  because of the low gluten it doesn’t rise like other breads which makes it a small compact loaf. But one slice is an equivalent to a normal sized slice of bread, only ten times healthier. No bloating, just pure grains and goodness.

Makes 1 small loaf

Needed : 8 Inch x 4 Inch Loaf Pan

Ingredients;

1 C. + 2 tbsp.  milk of choice, warm about at 100 ° F

2 tsp. Yeast

1 tbsp. Organic Coconut Sugar

2 C. Dark Rye Flour

1 C. Plain Spelt Flour

1/4 C. Oat Fiber

1/4 C. Ground Flaxseed

1 tsp. Pink Himalayan Salt

2 tbsp. Extra Virgin Olive Oil

1/2 C. Cooked Rye or Organic Spelt Berries

img_1984

Method;

In a bowl, mix the warm milk with the sugar, add the yeast and stir to dissolve. Let sit for 5 to 10 minutes until frothy. Add the olive oil.

In the bowl of your mixer fitted with the hook attachment, place the flours, the fibre and flax. Stir to mix a little.

When the yeast mixture is ready pour is slowly into the bowl with the flour. With the machine running on low. Once the yeast liquid is mixed in add the salt.

Knead for ten minutes on medium. The last minute add the whole cooked grains and mix in gently with the machine on low.

Turn out the dough, Knead a little and form in to a ball. Place in an oiled bowl and cover with oiled cling film. Let rise for at least two hours. Although is doesn’t rise much leave for this amount of time.

After this time, place the dough into the oiled baking tin, sprinkle over some oat fibre if you like. Cover loosely with oiled cling film and leave to rise again for 30 minutes.

Meanwhile pre heat the oven to 375 ° F / 190 C

Place the tin in the middle of the oven on  a rack, bake for about 40 minutes. Tap to see if it sounds hollow after this time. Remove from oven and leave to cool completely before slicing.

img_1978

Advertisements

Fig and Walnut Whole grain Spelt Braid

img_1851

img_1848

I had been walking around with this recipe in my head for a few months now, but with the temperatures we’ve had this summer there was no way I was turning on the oven.

So, finally the weather has become more apt for baking and to be honest I have really missed baking.

This bread is great for accompanying cheeses like blue cheese or goat cheese because  of the slight sweetness of the figs. It also goes very well with Pate or Serrano ham.

Toasted the next day is delicious too…and it freezes well.

img_1871

Makes 1 small loaf

Ingredients:

1 C. warm milk regular or unsweetened soy , about 100° F

2 tsp. yeast

2 tbsp. honey

2 tbsp. melted butter

1 1/2  C. whole grain spelt flour

1 1/2 C. plain spelt flour

1 tbsp. cocoa

1 1/2 tsp.salt

1/2 C. walnuts, chopped

2 1/2 oz. dried figs, chopped roughly

img_1884

Method:

Soak the figs in warm water for about 30 minutes.

Dissolve the yeast in the warm milk together with the honey. Let the yeast sit for 5-10 minutes or until frothy. Add the melted butter.

Put the flours with the cocoa in your mixing bowl, turn on the mixer fitted with the hook attachment and slowly add the milk/yeast/butter mixture. Mix it in and now add the salt.

Knead for 10 minutes, add the nuts and figs at the last minute, just enough to mix them in.

Turn out the dough to a floured surface and knead a few times, pushing the dough away from you with the palms of your hands and pulling it back with your fingers.

Shape into a ball and place in an oil sprayed bowl. Cover with cling film and let rise until double in bulk, about two hours.

Take the dough out of the bowl and place back on your floured work surface, give it just a little knead and shape into three sausages. Form a braid.  Place into a greased loaf pan. Cover again with cling film (which has been sprayed with oil) and cover loosely. Let rise again for 30 minutes.

img_1877

Pre heat the oven to 190 C / 375° F

Remove the cling film and place on a rack in the middle of the oven. Bake for about 35 to 40 minutes. Check by tapping on the bread, if it sounds hollow it’s done.

Every oven is different so you really need to check the bread at around 30 minutes to see how it is going.

img_1886

img_1871

img_1853

Endive Gratin with Baked Apples, Blue cheese and Thyme

Serves 4 as a side dish

Who disliked Endives as a kid?… raise your hands….

Well I don’t know about you, but I really really disliked Endives when I was a child. Always prepared so very over cooked. Boiled and then rolled in some cheap ham and covered in cheese. It was bitter and the consistency was just aweful.

img_1192

Thank goodness we have come a long way since then when it comes to being creative with endive. Really there is more than just Waldorf salad and the typical gratin.

I actually love this dish and some times I eat it with just some steamed new potatoes, it’s that satisfying. But I think it goes particularly well with white meats like  chicken or pork.

img_1189

Ingredients;

6 Large heads of Endive, about 1.5 lbs.

3 tbsp butter

2 tbsp. pine nuts

2 garlic cloves, peeled and sliced thin.

1 tablespoon fresh Thyme leafs

1/4 C. white wine

5 oz. blue cheese, 2 medium apples, peeled, core removed, cut in wedges

2 tbsp. honey

2 – 3 tbsp. pine nuts

img_1203

Method;

In a large frying pan, melt one tablespoon of butter and when hot add the apples. Fry for about 5 minutes then add 1 tbsp. of  honey, cook for another 3 to 5 minutes until golden brown. Transfer the apple slices to a plate and reserve.

Cut the endive in half lengthwise and remove bruised outer leafs if necessary. Slice away a small bit from the bottom.

In the same pan, add the remaining two tablespoons of butter. Add the endive cut side down and sprinkle over the thyme, season with salt and pepper.Cook for about  5 minutes before adding the garlic and the remaining honey, and turn them once in a while.  Add the white wine. Depending on how thick they are, cook for about 10 to 15 minutes. Pierce with a knife to check if they are tender but still a little bit firm.

Turn on the grill.

Transfer the endive to a baking dish and gently place the baked apple wedges around the sides.

Cut the blue cheese in slices and divide over the endive. Sprinkle over the pine nuts.

Grill the endives for about 5 minutes until nice and melted and golden. Keep an eye on it!

Enjoy

Myra Xo

img_1188

img_1179

Not quite what you were looking for? How about a  Beet Salad

IMG_0757

Potato Focaccia

IMG_8710

Makes 2 large Focaccias or 6 – 8 small ones

Pre heat the oven to 425° F

Spoiler alert!!

There’s mashed potatoes in the dough.

If you think your love for all things “Dough” can’t grow bigger…you’re wrong.

Unless you have already had a potato Focaccia before. This is the lightest and fluffiest Focaccia you will ever have. When you press the Focaccia between your fingers you will see there is a bounciness that is unmatched by anything else. The mashed potato does something magical to dough.

I’ve had it in cakes before too and the same thing happens.

But back to the recipe, you will need to plan ahead, because it has to rise for quit some time. You can use left over cold mashed potato or otherwise just boil a few potatoes and mash them. This recipes makes a lot, but you can easily freeze some of the dough for later use.

IMG_8699

The Focaccia above has home roasted Tomato sauce, grilled Onions, grilled Peppers and a few Anchovis on top. You can leave out the Anchovis for Vegans.

Ingredients:

1.5 C. Luke warm water, about 100° F

2 tsp. instant yeast

1 tsp. Honey or Sugar (for vegans)

6 C. Spelt flour

1/4 C. olive oil

1.5 tsp. Himalayan Salt

1 C. Mashed potatoes.

Method:

Put the warm water in the bowl of your mixer, fitted with the hook attachment. Pour in the honey, or sugar. Add the yeast, carefully mix and leave it to activate for about ten minutes.

Meanwhile measure out all your other ingredients.

Mix the olive oil in with the mashed potatoes and add to the bowl. Mix gently. Add the remaining ingredients and mix on medium for about 5 minutes. The dough should not cling to the bowl anymore, add a little flour if it does.

Turn out to a lightly floured surface and give it a knead and shape into a ball and place in an oiled bowl. Cover with oiled cling film and leave to rise for 3 hours.

After the rise. Turn out the dough to a floured surface. Divide in half. Shape one half into a Focaccia shape, I always make mine a little oval shape and also a bit irregular to give it a more rustic look.

Place the Focaccia on a baking tray lined with parchment paper. Press little dimples in the dough with your finger and drizzle  with some olive oil and sprinkle with some coarse sea salt and Rosemary.  Drizzle the Rosemary with a little bit of oil before to prevent burning.

Place in the oven and bake for about 25 minutes. After 15 minutes turn the heat down to 400° F. It should sound hollow when you tap on it.

Alternatively, make smaller shapes and bake about 5 minutes less.

You can also top your Focaccia with vegetables, or anything else you like. This way becoming a meal in itself.

When I bake smaller plain ones I  use them for sandwiches. Or serve them with soup. The large ones are great party food cut into smaller squares, or serves two as a dinner with plenty of toppings. Basically once you have the dough let your imagination run free.

Enjoy

Myra Xo

IMG_8715

Watermelon Salad

IMG_6684

Serves 4

At home we try to eat what’s in Season,  it feels like the right thing to do. So it’s really exciting when I see a Watermelon for the first time in season. Not only are they delicious but very healthy too. They are full of Lycopene which is a carotenoid  good for heart health and bone health. They also contain Citrulline.

Citrulline is an amino acid that is converted by our kidneys into arginine.

Watermelon contains about 250 milligrams of citrulline per cup.  Arginine improves blood flow and there’s also some preliminary evidence arginine may help prevent excess accumulation of fat in fat cells. Hello?

Ingredients;

  • 2 bags of Arugula
  • 1 small watermelon, peeled and diced
  • 4 oz. Feta cheese
  • 1  onion, peeled and sliced as thin as you can

IMG_6672

  • a bunch of fresh Mint. Pick of the leafs, thow the stems away.
  • 1/2 C. Pomegranate Seeds
  • 1/4 C. toasted Pine nuts
  • 1 tbsp. Chia seeds
  • 1/4 C. extra virgin olive oil
  • juice of one lemon

IMG_6677

Instructions;

Star of by putting the onion in a bowl with the juice of half a lemon and leave for about 15 minutes. This will take away the sharpness of the onion.

Arrange the Arugula on a platter. Scatter over the Watermelon. Then the drained onions.

Crumble over the Feta. Then tear the Mint leafs up a bit and sprinkle over the salad tucking the leafs in between the pieces of Watermelon.

Then scatter over the Pomegranate seeds, the Chia seeds and the Pine nuts. Serve drizzled with the olive oil and the remaining juice of the lemon.

Enjoy!

Myra XO

IMG_6678

Rye/Spelt bread

Being a bit of a carb addict, I struggle daily to keep my bread consumption to a minimum. I don’t want to eat wheat. Not that I am gluten intolerant but I know that the wheat we consume today is a far cry from the original grain from 50 years ago. It has been terribly manipulated to “feed the world” and now we are stuck with a grain that does more harm than good. It inflames our bodies, causes our guts to leak, and it triggers autoimmune diseases just to mention a few. When I stopped eating wheat some years ago I had significantly less abdominal pain and less abdominal bloating almost straight away.

Now a days I bake my own bread, mostly because I want to know what I am eating. It takes fairly little time once you get the hang of it, and I don’t add as much salt. If you do like the salty flavour you could add some nutritional yeast to the recipe together with the salt I use, which is usually half the amount you are used to. Do give it a try, it is so much healthier than store-bought bread.

2  C. Whole grain Rye flour

2 1/2  C.  plain Spelt flour

2 tsp. instant yeast

1/2 tsp. salt

1 1/4 C. luke warm water

1/2 C. leftover black coffee, at room temperature. Either regular or decaf.*

1 tbsp. cocoa powder*

1 tbsp. coconut sugar

1 egg beaten for glazing (omit for vegans)

1 tbsp. oat flakes for decorating

optional: 1 tbsp. nutritional yeast, add with flour.

Add ins: 1 tbsp. whole flax seed, poppy seeds, sunflower seeds

In a mixer fitted with the hook attachment, mix the two flours, the yeast, the cocoa, the sugar, the water and the coffee. Add seeds if you want. Mix on low for about five minutes, then add the salt. Now knead on medium speed for about ten minutes. Remove the dough, form a ball and put it to rest in an other bowl sprayed with some oil and cover with a damp cloth or some cling film. Leave to rise for two hours.

Now take the dough out of the bowl and spray the kneading surface with cooking spray. Knead briefly until it has a smooth even consistency (this will only take several turns of the dough to accomplish).  Place in greased loaf pan, brush with beaten egg and sprinkle over the oats.  Let rise in warm place until doubled. Bake at 375ºF for 25-30 minutes. To check if it’s ready tap on the bread, it should sound hollow.

IMG_5977

*The coffee and cocoa may sound odd in a bread recipe, you don’t really taste either one much, it just gives it a nice color and the cocoa does give it a velvety texture. You’ll see.