Dinkel-Sauerteigbrot (Spelt Sourdough Bread)

75 g Sauerteig (sourdough)
75 g Roggen-Vollkornmehl (pumpernickel flour)

70 ml lauwormes wasser (lukewarm water)

*alles verrühren, ca 2 std abgedeckt ruhen lassen (Mix everything together, cover and leave to rest for about 2 hours)

425 g Dinkelmehl 1050 (White Spelt Flour 1050 - can use whole spelt flour)

mit (with)

200 ml lauwormes wasser (lukewarm water)

*unterheben und vermengen (fold and mix)

abdecken 30 min ruhen lassen (cover and let rest for 30 minutes)

Anschließend (then)

2 TL salz (2 tsp. salt)

und (and)

1 TL Brotgewürz (1 tsp. bread spice) (*you can make your own bread spice and find the recipe here)

*einkneten (knead)

bei bedarf noch etwas Mehl dazu (if necessary add some more flour)

den teig get kneten, mit feuchtem tuch abdecken (knead the dough, cover with a damp cloth)

24 std bei Raumtemperatur ruhen lassen (let it rest for 24 hours at room temperature)

alle 6 stunden dehnen und falten (stretch and fold every 6 hours)

nach 24 stunden den teig zu einer kugel formen (after 24 hours, shape the dough into a ball)

in einen garkorb legen, abdecken, 1-2 stunden jehen lassen (lay in a banneton, cover, let stand for 1-2 hours)

backblech mit backpapier belegen (cover the baking sheet with parchment paper)

Auf das Rost eine Schale mit Wasser stellen (put a bowl of water on the lower rack)

backofen vorheizen auf 240*C (preheat oven to 464* F)

brot aufs blech stürzen ? (plop bread on baking sheet)

10 min auf 240*C backen, dann auf 200*C weitere 40 minuten backen (bake for 10 minutes at 464* F and then lower the temperature to 392*F and back for an additional 40 minutes)

Brotgewürz (bread spice)

 5 Tbsp. caraway seed

3 Tbsp. anise seed

3 Tbsp. fennel seed

1 Tbsp. coriander (whole)

Optional: 1-2 tsp. fenugreek (or sweet trefoil, allspice, or cardamom)

Grind all seeds together in a clean coffee grinder or with a mortar and pestle.  Store with other spices in a dark, dry area of the house. 

Omenapiirakka (Finnish Apple Sour Cream Tart)

 

½ c. sugar

1 c. flour

½ tsp. baking soda

1 tsp. vanilla

¼ c. butter, melted

¾ c. sour cream

2-3 Granny Smith apples: peeled, cored, and thinly sliced

cinnamon and sugar

Using non-stick cooking spray, grease an 11-inch tart pan or a 9x13-inch baking pan.  Mix together the sugar, flour, soda, vanilla, butter, and sour cream.  Spread the batter into the greased pan (it will be thin).

You may need to grease the back of a large spoon in order to spread the batter.

Place the apple slices on top in a circular pattern (if using a tart pan) or in rows (if using a 9x13-inch pan). Sprinkle the apples with cinnamon & lots of sugar.

Place the tart into a cold oven and bake at 350* for 30-35 minutes, or until the cake starts to look lightly browned.

Serve cooled.

Sis. Peterson's magic brownies

280 g butter (1¼ cup)

300 g chopped chocolate (10.5 oz)

0.6 dl unsweetened cocoa powder (¼ cup)

4.7 dl granulated sugar (2 cups)

1.2 dl dark brown sugar (½ cup)

2 tl vanilla extract (2 tsp.)

2 tl salt (2 tsp.)

6 eggs

2.4 dl all-purpose flour (1 cup)

1.2 dl cocoa powder (½ cup)

Line a 9x13-inch dark metal pan with parchment paper, leaving overhang on all sides.  Grease the parchment with softened butter.

Combine half of the chopped chocolate and 0.6 dl of cocoa powder in a heatproof liquid measuring cup or medium bowl and set aside.

Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally.  Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes.  Whisk until the chocolate is completely smooth and melted, then set aside.

Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl.  Beat with an electric mixer on high speed until light and fluffy, about 10 minutes.  It will be similar to the texture of a very thick pancake batter.

With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.

Position a rack in the middle of the over and preheat to 180*C (350*F).

Sift in the flour and remaining cocoa powder, add in remaining chocolate, and use a rubber spatula to gently fold until just combined.

Pour the batter into the prepared baking pan and smooth the top with a spatula.  Bake until lightly puffed on top, about 20 minutes.

Remove the baking pan from the oven using oven mitts or kitchen towels.  Lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly.

Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes bout fudgy but the edges looked cooked through, about 20 minutes more.  The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.

Set the brownies on a cooling rack and cool completely in the pan.

Use the parchment paper to lift.