Tag Archives: breakfast

Saaristolaisleipä – A Traditional Finnish Bread

I have been making our own bread for quite a while. If I have enough time on my hands I usually make sourdough bread but it is not as failproof as normal yeast dough and really time consuming. For a few weeks now I have tried to master an Estonian sourdough rye bread but I keep on failing miserably. I can tell you that nothing is worse than having to throw a fresh loaf into the trash!

I decided to have a break from Estonian bread making, so next on my agenda was a traditional Finnish bread – saaristolaisleipä. Often translated as Islander or Archipelago bread, it consists of rye and wheat flour with rye malt and dark syrup. The malt gives the bread the dark look that is typical for this bread and the syrup a soft and sticky consistency and a slight sweet flavour. And the best thing: it isn’t a sourdough bread and therefore easier to make (at least for me).

Saaristolaisleipä - A traditional Finnish Bread

The recipe I used was originally for three breads but in case I would fail again I only made two. I also converted the measurements into grams since Finnish recipes mostly use deciliters for measuring and it tends to confuse people too much.

Ingredients

665 ml buttermilk, 2,5% fat
50 g fresh yeast
200 ml dark bread syrup (contains malt) or other dark syrup/treacle
150 g malt flour (I used rye malt)
60 g spelt bran (or wheat/rye bran)
130 g rye flour
400 g wheat flour
3/4 tbsp sea salt

For the glaze

1tbsp dark syrup
3 tbsp water

Spices (optional)

bread spices like coriander, fennel, cumin 
hemp seeds

Take a saucepan and heat the buttermilk on the stove until it’s lukewarm. Crumble the yeast into it and let is dissolve slightly, then add the syrup.

In a big bowl mix all the dry ingredients (including spices if you like) and then slowly add the buttermilk/yeast mixture while stirring with a wooden spoon or silicone spatula. You don’t have to mix it for long but make sure everything is properly incorporated. The dough will be quite liquid, unlike wheat dough. Cover with a towel and let it rise for around 1,5 hours in room or above room temperature. I put it on our bathroom floor which has floorheating. Make sure to check the dough every once in a while because how fast it will rise depends a lot on the temperature and also texture of the dough. The dough is ready when it has doubled in size.

Make sure to preheat the oven to 175°C before the rising time is up. Grease two loaf tins with butter and divide the dough into two parts. Distribute it equally between the tins and smooth out with wet hands. You can then add hemp seeds on top of the breads if you like. Bake them on the lowest rack for 2 hours. Spray a bit of water into the oven or keep a little bowl with water underneath the breads to keep them moist. Depending on your oven you might need to cover them with tinfoil after an hour to prevent the top from burning.

For the sticky glaze mix the syrup with the water and brush the breads with it 15 – 30 minutes before they are done. When the time is up, take the breads out of the tins immediately and brush the rest of the syrupy water on them. Then wrap each in parchment paper and wrap firmly with two towels. Let them  cool down like this completely or best overnight so they are well rested in the morning. Now it is time to taste your bread! Enjoy!

Stef

Saaristolaisleipä - A traditional Finnish Bread

Saaristolaisleipä - A traditional Finnish Bread

Saaristolaisleipä - A traditional Finnish Bread

 

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Blueberry Yoghurt Breakfast & Off To Mini-Vacation

This week we went mushroom picking – resulting with exactly 0 mushrooms. Fortunately we found blueberries! This is one of the reasons why I love my country, you can just go to the forest and pick some food. As a child I hated people saying this, but it really is true: blueberries are like nature’s candy!

2 women 2 cats -- Blueberry Yoghurt Breakfast & Off to Mini-Vacation

I already made a blueberry crumble pie (recipe coming later!) and I know Stef is planning to make some tarts. Besides desserts, I also love love love blueberries for breakfast. They go great with yoghurt, porridge and smoothies. Blueberries are superfood, and they’re supposed to be healthier than gojiberries. Here is what I did for my breakfast:

Blueberry Yoghurt Breakfast

Greek or Turkish yoghurt
Muesli
Ground flax seeds
Cacao nibs
Blueberries

Mix everything together and enjoy! If you feel it needs to be sweetened, add some honey.

2 women 2 cats -- Blueberry Yoghurt Breakfast & Off to Mini-Vacation

We are off this morning for our little mini-vacation in Uusimaa & Southwest Finland. We’re going to drive around and visit the town of Fiskars in Raseborg and the Unesco world heritage site of Old Rauma.  I’m keeping my fingers crossed it’s not going to thunder the whole time there; at the moment the sky looks pretty bad. Our luck!

2 women 2 cats -- Blueberry Yoghurt Breakfast & Off to Mini-Vacation
Jeera and Kookos love sheets changing time!

Tiia

Fast Breakfast Buns

I was looking forward to a nice spring weekend but this is what I saw when I woke up in the morning. We already had such nice weather with flowers starting to bloom. Now we’re expecting 10 cm of snow.

2women2cats: Sunday Morning - Fast Breakfast Buns

Time for some comfort breakfast! These buns don’t take much time and most importantly: they don’t leave a huge mess in the kitchen. Nothing worse than having to clean up the whole place at 8 in the morning.

Ingredients (makes 8 buns)

500 g flour (I used normal white flour)
300 ml lukewarm water
1 package of dry yeast
1 tbsp honey
1 tbsp salt

milk
seeds for the topping

Line a tray with parchment paper.

Mix the honey with the yeast and mix into the lukewarm water. Add it with the salt to the flour and make a dough. It should not be sticky once everything is mixed well. Cut the dough into 8 pieces, roll out buns and let them sit on the tray for 30 minutes. If you want to you can cut a cross into the top before you let them rest. Preheat the oven to 200°C.

2women2cats: Fast Breakfast Buns

Brush the buns with milk and sprinkle sesame, sunflower or pumpkin seeds on top. Bake them for around 20-25 minutes.

2women2cats: Fast Breakfast Buns

2women2cats: Fast Breakfast Buns

Enjoy sweet or salty. We still had some self made marmalade and onion jam. 

Stef

2women2cats: Fast Breakfast Buns

2women2cats: Fast Breakfast Buns

2women2cats: Fast Breakfast Buns

Vegan Pancakes

I came along this nice looking recipe on Pinterest and I immediately wanted to try it out. It’s really tasty and I didn’t miss the eggs at all. Good for Sunday mornings if you don’t have any eggs in the house and don’t want to go out and buy some.

Ingredients
1 cup flour
1 tsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tbsp ground flax seeds & 2,5 tbsp water (as an egg substitute, often referred to as “flax-egg”)
1 cup & 1 tbsp almond milk (or other non-dairy milk)
1 tsp vinegar
1 tbsp coconut oil

To make the flax egg mix the ground flax with 2,5 tbsp of water. Let it thicken up until it’s used for the dough.

2women2cats: Vegan pancakes

In a bowl mix together the flour, sugar, soda, baking powder and salt. In a second bowl whisk the almond milk, vinegar, melted coconut oil and flax egg together and carefully stir it into the dry ingredients. Don’t overbeat it. Everything should be just incorporated until a few lumps remain.

2women2cats: Vegan pancakes

Then it’s time to make the pancakes. If you have a non sticky pan you don’t need to use any oil with it. No matter if you make small or big ones, if the dough begins to form big bubbles in the pan, you can flip the around.

2women2cats: Vegan pancakes

Serve them with fruits or syrup (and coffee)! Enjoy!

Stef

2women2cats: Vegan pancakes

2women2cats: Vegan pancakes