Italian Rye Bread

Most of my time last week, I spent building my new blog. Hopefully, it's going to support my new  business. I have registered my name (CaKing Agent) and got ABN; only visit from my council is left to give it final 'green light'. 

'Till then, here is an Italian recipe for rye bread; (reminds of my favourite 'Bauernbrot').

Ingredients:

3 cups rye flour

2 cups bread (white) flour

2 tsp yeast, instant (or 30 g fresh)

2 tsp salt

1 tsp sugar

1 1/4 cups water ( 300 ml)

2 tbs olive oil (or lard)

1 tbs fennel seeds

1 tsp caraway seeds

Method:

Activate yeast with some warm water, sugar and a little flour. Mix in all other ingredients (except seeds) and knead for 10 minutes. Add seeds and knead in.  Let it rest in warm spot (covered). All this can be done in a bread maker.

Punch the dough down, shape into a loaf and place onto a tin. Cover and let it rest for 30 minutes. Preheat oven to 200*C. Place tin in hot oven, place 3-4 ice cubes on bottom and close the door. Bake for 5-10 minutes, then lower temperature to 180*C and bake for another 35+ minutes. Take out, wrap in a clean tea towel and let it cool.

Italijanski Ražani Kruh

Vecinu vremena prosle sedmice sam provela u izgradnji novog bloga. Ta nova web adresa ce, nadam se, potpomoci razvoju mog novog biznisa. Registovala sam novo ime (CaKing Agent - 'Kolačarski Agent'), dobila odredjeni biznis broj i samo je jos preostala posjeta iz moje lokalne opstine da bi dobila konacno 'zeleno svjetlo'.

Do tad', evo jednog Italijanskog recepta za razani hljeb ;(podsjeca na meni najdrazi 'Bauernbrot').

Potrebno:

3 solje razanog brasna

2 solje bijelog brasna

2 k instant kvasca (ili 30 gr svjezeg)

2 k soli

1 k secera

1 1/4 solje vode, mlake (300 ml)

2 K maslinovog ulja (ili masti)

1 K sjemena komoraca

1 k karavaj sjemenki (?) 

(Translator je pokazao kim, ali bih ipak rekla da je nesto drugo)

Nacin:

Aktivirajte kvasac sa malo brasna, secera i vode. Ubacite sve sastojke (osim sjemenki) u vecu posudu i umijesite. Na kraju dodajte i sjemenke, izradite jos malo i ostavite pokriveno na toplo mjesto oko 1 sat +.  Sve ovo mozete uciniti i pomocu pekaca. Premijesite hljeb, oblikujte veknu i postavite na pleh. Ostavite nadolaziti oko pola sata.

Ukljucite rernu na 200 *C. Postavite pleh u rernu, na dno bacite 3-4 kocke leda i zatvorite. Pecite 5-10 minuta , smanjite temperaturu na 180*C pa pecite jos 35+ minuta. Izvadite i zamotajte u cistu krpu da se prohladi.

Vienna's Rye Bread Rolls

I don't know if we were exhausted, or because it was Sunday, or maybe fact that previous day we've been in Thailand, but Vienna and it's people didn't impress me much. I suppose crew from Austrian airlines had something to do with my opinion! (And I'm not saying all Austrians are arrogant and unfriendly, because one of best people I know is Austrian - Silvia, I'm talking about you!)

We had one day to explore, and this is what we saw. (Recipe for bread rolls is in the middle)

Ne znam da li je bio umor u pitanju, ili zato sto je bila nedjelja, ili mozda cinjenica da smo stigli iz Tajlanda, ali Bec i Austrijanci me se nisu posebno dojmili. Pretpostavljam da su zaposlenici Austrijskog Airlajn-a malo doprinijeli mome misljenju! (I nemam namjeru sve Austriance nazvati arogantnim i neprijateljski raspolozenim, jer jedna od najboljih osoba koje poznajem je Austrijanka - Silvia iz Graza).

Imali smo jedan dan za obilazak, i evo sta smo vidjeli. (Recept je u sredini)

Early Sunday morning in Schonbrunn / Rano nedjeljno jutro u Schonbrunn-u.

Hotel Carlton Opera (Vivaldi, Schubert, Brahms and other have been guests in this hotel. Mozart conducted 'Magic Flute' here!...Not that I cared about it in that early morning - I just wanted a bed to rest).

Hotel Carlton Opera, u kojem su nekad boravili Vivaldi, Schubert, Brahms i drugi. Mozart je komponovao Carobnu Frulu ovdje!...Ne da me je bilo mnogo briga o svemu tome tog jutra - samo sam zelila krevet da se odmorim).

Waiting for our rooms (desperately)....very tired, after whole night on a plane!

Ocajno se ocekuju sobe...jako umorni poslije cijele noci u avionu!

Bread rolls selection at hotel's breakfast (and inspiration for today's recipe)
Izbor peciva u hotelu (i inspiracija za danasnji post).

Recipe 

Ingredients:

2 1/2 cups rye flour

1 cup wholemeal flour

1 1/2 cups bakers (or plain) flour

2 tbs milk powder 

2 tsp salt

1 tbs brown sugar

2 tsp yeast

2 cups water (skin warm)

1/4 cup oil (light olive or similar)

egg white and seeds for topping

Method:

Activate yeast, mix with all other ingredients and knead for 5 minutes.( Alternatively, you can put all ingredients into brad machine and program to knead only.)Let it rise (warm spot, covered bowl). Take out and divide into smaller pieces (I got 18 pieces of 75 grams). Shape into balls, or press into circles, then roll (as swiss roll) into crescents. Place onto oiled baking sheet. Cover and let it rest for 30+ minutes. Preheat oven to 190*C, brush rolls with beaten egg white and sprinkle with seeds.Bake for 15 + minutes.

Recept

Potrebno:

2 1/2 solje razanog brasna

1 solja intergralnog brasna

1 1/2 solja obicnog brasna

2 K mlijeka u prahu

2 k soli

1 K braon secera

2 k kvasca

2 solje mlake vode 

1/4 solje ulja

1 bjelance i sjemenke za povrsinu peciva

Nacin:

Aktivirajte kvasac, umijsajte sa svim ostalim sastojcima i umijesite tijesto. Ostavite (pokriveno toplo mjesto) odmarat dok ne narastei. (Sve ovo mozete uciniti u pekacu; izaberite program za mijesenje).

Izvadite tijesto i podijelite na komadice (ja sam dobila 18 komada po 75 grama). 

Oblikujte loptice ili polumjesece / kifle (razvaljate krug, pa ga zarolate u kiflu). Smjestite ih na nauljenu tepsiju. Pokrijte i drzite 30-ak minuta na toplom.

Ukljucite rernu na 190*C. Premazite peciva bjelanjkom i pospite sjemenkama. Pecite 15+ minuta.

 Afternoon in Vienna (after a few hours of sleep)
Jedno popodne u Becu (nakon par sati odmora)

 

Unavoidable sausage stand (with dear cousins from Graz).

Neizbjezan stand sa Beckim kobasicama (sa rodjacima koji su stigli iz Graza).

              'Bosna'

Vigor wanted to see most important churches, as he studies World's religions.

Vigor je zelio posjetiti najvaznije crkve, obzirom da studira o religijama Svijeta.

                               

     

Russian Black Bread

Authentic or not, I like this easy version!

Ingredients:
2-2 1/4 cups water
3 tbs oil
2 cups rye flour
2 cups wholemeal flour
2 cups bakers flour
1 tbs sugar
3/4 tbs salt
1 tbs cocoa
2 teas instant coffee (I added chicory-coffee syrup)
2 teas yeast
1/2 tbs caraway or cumin seeds
Method:
If you're using bread machine, put all ingredients inside and program for making dough. (Or, knead by hand for at least 10 minutes, let it rest for 1 hour). After that, take the dough out on a floured surface, knead for couple of minutes, divide in 2, shape into loaves, put into pans and let double. Bake 40-45 minutes at 180*C.

Ruski Crni Hljeb/Kruh

Potrebno:
2-2 1/4 vode
3 kasike ulja
2 solje razanog brasna
2 solje brasna od punog zrna psenice
2 solje brasna za hljeb/kruh
1 kasika secera
3/4 kasike soli
1 kasika kakaa
2 kasicice instant kafe
2 kasicice instant kvasca
1/2 kasike kima
Nacin:
Ako imate masinu za hljeb/kruh, stavite sve unutra i programirajte mijesenje. Ili, zamijesite tijesto od navedenih sastojaka - voda mora biti mlaka- mijesite bar 10 minuta. Ostavite nadolaziti 1 sat. Premijesite tijesto na pobrasnjenoj povrsini, oblikujte po zelji i smjestite u posudu u kojoj cete peci. Ostavite da postigne duplu velicinu, pa onda pecite 40-45 minuta na 180*C.

Austrian Farmer's Bread (Bauernbrot)

This is a sour rye bread. I've been searching for a perfect recipe for a long time, and ...search is over!

Ingredients:
Rye sour dough-
260 g rye flour
260 g water
5 g dry yeast
Wheat sour dough-
135 g bakers flour
135 g water
5 g dry yeast
Other ingredients-
170g rye flour
100 g bakers flour
70 g water
2 tbs oil
13 g salt
5 g dry yeast
1/2 tbs caraway seeds
1 teas cumin
1/2 teas coriander seeds
1/2 teas fennel seeds

Method:
Day before (or at least 16 hours) make (separately) sour dough.
On the day of baking - Mix all ingredients together and knead for at least 10-15- minutes. Using bread making machine is OK. Leave it rise for 2-4 hours.
Punch down and knead, shaping 2 balls. Dust with flour and let it double.
Preheat oven to 200*C. When bread ready for baking, transfer the balls onto baking sheet. On bottom of the oven place a dish with some boiling water. Quickly place bread inside and close the oven door. Bake for 10 minutes, then reduce temperature to 180* and bake for extra 20-30 minutes. You'll get aromatic, 'heavy' bread, easy to digest.


Austrijski seljacki Kruh/hljeb

Potrebno:
Kiselo tijesto od razi-
260 gr razanog brasna
260 gr vode
5 gr suhog kvasca
Kiselo tijesto od psenice-
135 gr brasna, obicnog
135 gr vode
5 gr kvasca, suhog
Ostali sastojci-
170 gr razanog brasna
100 gr psenicnog (obicnog) brasna
70 gr vode
2 kasike ulja (maslinovo)
13 gr soli
5 gr suhog kvasca
1/2 kasike ‘caraway’ sjemenki ()
1 kasicica kima
1/2 kasicice korijander sjemena
1/2 kasicice fenel sjemena
Nacin:
Dan prije umijesite oba kisela tijesta (odvojeno) i ostavite pokriveno kisnuti na sobnoj temperaturi najmanje 16 sati.
Sutradan, pomijesajte sve sastojke i oba kisela tijesta i mijesite najmanje 10 min (rucno) ili u masini (pekacu).
Ostavite nadolaziti 2- 4 sata (u ovisnosti o sobnoj temperaturi).
Premijesite tijesto na brasnu, oblikujte loptu, pospite sa dosta brasna i ostavite nadoci drugi put, pokriveno cistom tkaninom.
Ukljucite pecnicu da se ugrije na *200 C, te neposredno prije pecenja na dno stavite sud sa kljucalom vodom. Ovo ce stvoriti vlaznu sredinu koja omogucava hrskavu koricu.
Ubacite kruh da se pece 10 minuta, a zatim smanjite temperaturu na *180 C, te ga ispecite do kraja.
Dobicete divan mirisan i ‘tezak’ kruh, koji je lak za probavu.