This bread is full of fiber and considering the dough rests for more than 24 hours, it’s packed with nutritions and flavors and is easier to digest.

Ingredients | 2 breads

• 500g/17.7oz whole Spelt flour
• 200g/7oz Kamut (Khorasan) flour
• a pinch of Yeast (the smallest piece of dry or fresh yeast, less than 1g/0.03oz)
• 70g/2.4oz whole Wheat flour (for the base)
• 540g/19oz Water
• 12g/0.4oz Salt

Nice to have:

• Durum flour to avoid the dough sticks to the working board and baking mold
• Water spray for when we are baking bread in the oven

Preparation

– Dissolve yeast in 70g/2.4oz water then mix it with 70g/2.4oz of whole wheat flour. Let the starter rests, overnight. (12 hours)

– Next morning the small bubbles on our starter dough, shows that it’s ready.

– In a big bowl, mix spelt and Kamut (Khorasan) flours and salt.

– Add the starter to the water followed by the flour mixture.

➡️ At this point with the help of a wooden spoon it’s easier to make the dough.

– Cover the bowl with a foil and proof in room temperature for ⏳ 6 hours.

– Then transfer the dough to the fridge to rest overnight.

➡️ Why? To avoid the dough gains a yeasty taste. We just slow down the fermentation process in fridge.

Next morning (photo), remove the bowl from the fridge and leave it in room temperature for ⏳ 1 hour.

Prepare the bread proofing containers:

– Bring 2 salad bowl with wide rim.

– Put a clean kitchen cloth on each container and sprinkle flour (durum flour)

Divide the dough in two. To each dough ball do the following:

1. Flatten/stretch it
2. Fold it, like a blanket
3. Roll it up tightly on itself

– Cover the top with foil and proof for the last time for ⏳2 hours. (I put them in an off oven)

– Place a flat tray on the bottom side of the oven and set the heat to ♨️ 230C°/440F° for ⏳15 minutes prior to baking time.

How to put the dough in the oven:

1. Place a parchment paper on a wide flat tray or -if you have- a shovel.
2. Upturn the dough container on it.
3. With a very sharp knife make a cut (or two) in the middle.
4. With the help of tray or shovel put the parchment paper and dough in the oven.

In the oven:

• The first ⏳ 20 minutes: bake at ♨️ 230C°/440F°
• The next ⏳ 40 minutes: lower the heat to ♨️ 200C°/390F° and finish baking the bread. Spray water in the oven twice during this part for a better crust.

Notes

• Durum flour absorb more humidity, it’s suitable when we want to avoid dough sticks to the kitchen towel or working board.
• The tray on the bottom side of the oven should be flat with short edges, so the humidity comes out of bread more quickly.

I forgot to put the parchment paper under one of the dough balls, so it sticks to the shovel and it shape got funny 🙂

This bread is a great source of fiber and protein perfect for breakfast.

Give it a try! ☺️

The post Rustic spelt & kamut bread – high in fibre appeared first on Foodcraftz.

What is wrong with the supermarket buns? They are packed with chemicals and additives. If you can find a bun made of only flour, yeast, egg, butter, milk… I will stop baking hamburger buns right away! But I’m still searching.

Ingredients | 5 buns

• 400g /14oz Bread flour
• 40g /1.4oz Butter
• 40g /1.4oz Milk
• 1 Egg
• 130g /4.5oz Water
• 4g /0.14oz fresh Yeast or a pinch of dried yeast
• 1/2 tsp Salt
• 20g /0.7oz Whole Wheat Flour (optional)

Preparation

– Dissolve yeast in water

– In a small pan melt butter and add 50g of flour. mix for a minute on low heat, to have a doughy texture.

– In a big bowl, mix the dry ingredients: flour and salt.

– Add the wet ingredients: mixture of water & yeast, butter and flour, milk, and egg.

– Knead till we have a soft dough.

– Cover the dough with a foil and proof for ⏳ 6 hours.

– Knead the dough on a working board.

– Make 5 small balls and proof for second time: for ⏳ 2 hours.

– Preheat the oven on 190C°/375F°.

– Egg wash the dough balls surface twice, with a ⏳ 10 minutes interval.

– After the last egg wash add the topping of your choice:

• Poppy seed
• Sesame
• Sunflower

♨️ Bake in the oven for ⏳ 20-25 minutes.

– Set the grill program for the last ⏳ 3-4 mins to have a brownish color on the buns surface.

When they cool down they can be stored in the fridge for 1 week or 2-3 months in freezer

Making of burger:

– Mix the minced beef with salt, onion powder, and black pepper.

– Make hamburger disks: for each person 150g/5.2oz of meat.

– Grill each side on medium high heat for ⏳3-4 minutes and they are done.

Notes

• Bake the hamburger buns days in advance, I store them in freezer and warm them up for serving hamburgers.
• The slice of meat for the roast-beefs is perfect for hamburgers.
• Emmental, Gouda, Cheddar are great for cheeseburger.

Enjoy! ☺️

The post Homemade hamburger buns appeared first on Foodcraftz.

There are so many flatbreads in the world without yeast to name some:

• Chapati, Paratha, Naan (India)
• Lavash (Iran, Armenia, and Turkey)
• Cong you bing (China)
• Tortillas (Mexico)

This recipe is inspired by Lavash (the Iranian version), the ingredients are: flour, water, salt, and yogurt.

Why making the dough with yogurt?

Yogurt is a complex ingredient. We have proteins, fat and loads of bacteria and probiotics which is the result of a natural fermentation of milk. A bread made with yogurt is higher in nutritions and easier to digest.

Ingredients | 6-10 breads

• 500g 00 /17.6 oz wheat flour (all purpose flour)
• 180g/6.3oz lukewarm water
• 70g/2.4oz whole greek yogurt
• 1tsp of salt

Preparation of dough

– In a big bowl mix the flour with salt. Pour water and yogurt. Knead to have a rough dough.

– Leave to rest for ⏳ 15 minutes at room temperature and knead again the dough gets smoother.

optional: let it rest for 2 hours.

Baking the flatbread

– Divide dough to form balls. Slightly press them to have a disk shape for an easier work with rolling pin later.

⏳ wait 10 mins so the dough relaxes.

– Place the pan/skillet on the stove, on medium heat. The pan should be very hot like a baking oven.

– Pop each rolled out dough on the hot pan.

(Optional) ➡️ There is a trick that many bakers use to maintain flat shape of the dough. It’s a clean pillow-like surface which the baker stretches the dough on top so it doesn’t shrink back. Then they stick the dough to the hot surface/walls of the oven (Tanoor).

lol this is how I made mine: with a bowl and a clean kitchen cloth 🙂

Bake (suggestive):

• the first side: 2 minutes
• the other side: 1 minute

After baking the first bread, you’ll see what is the best timing for you to change the sides.

➡️ Important: When upturning the dough, press, so the whole surface is in contact with pan and the bubbles does not lift dough off pan’s surface and burn.

The result is a smooth and crispy flatbread!

Notes:

• The number of bread depends on the size of the pan you bake the breads. If you have a small pan, you’ll have to make smaller balls. (and more work to do lol)
• ➡️ Important: make sure you use stone or cast-iron skillet; other materials like Teflon become carcinogen at high temperatures.

Enjoy ☺️

The post Flatbread with yogurt appeared first on Foodcraftz.

Ingredients | 5 Servings

• 110g/3.8oz tbsp 00 wheat flour
• 5 tbsp Brown sugar
• 5 Eggs
• 10g/0.3oz vegetable Oil
• pinch of salt

Preparation

– In mixer add the all eggs pour oil & sugar.

– Wait 5 minutes so the sugar soak in the eggs.

– Turn on the machine and mix for ⏳ 12 minutes.

– The result is a foamy batter.

– Sieve the flour, in 3-4 rounds, mix it very gently.

– Pour the batter in mold with parchment paper.

– Put it in the preheated oven turn on the oven the first 5 mins on 180C°/350F°.

– For the next 25 mins on 160C°/320F°.

➡️ Once turned off, leave it inside for another 10 mins.

– The fluffy sponge cake is ready when its cooled down and will be perfect for the cake.

I usually use this base for berry cake and chocolate cake ☺️

The post Sponge Cake – Basic appeared first on Foodcraftz.

No additives or chemical ingredients are used, with all those nuts and fruits this is a pretty healthy cake if we compare to the other sweets of Christmas period. Buy the dried fruits and soak them in rum for 3-4 hours and the rest is very easy to do.

Here is the recipe of: Dried fruit in rum for Christmas cake

Ingredients | 6 servings

• 7tbsp Rum-soaked dried fruits
• 140g/5oz Brown sugar
• 50g/1.8oz of Milk
• 2 Eggs
• 1 tsp Baking Powder
• Zest of 1 Orange
• Juice of Half Orange
• 300g/10.5oz Flour
• 2 knobs of Butter
• 30g /1oz Crushed Walnuts
• 2 tsp Cinnamon
• a pinch of crushed Fennel Seeds
• pinch of Salt

Use all ingredients at room temperature.

Preparation

– Preheat the oven on 180°C/356°F.

– Mix flour & baking powder in a bowl and put it aside.

– In a bigger bowl, whisk the butter with sugar till you have a creamy texture.

– Add eggs and milk & continue to whisk

– Sieve half of the flour and mix, the batter becomes dense

– Add to the mixture of dried fruits, and orange juice.

– Followed by the other half of flour.

– Add the rest of the ingredients to the mix: crushed fennel seeds, cinnamon, walnuts, and orange zest.

– In the mold of 20cm/8inch which is covered by parchment paper, Flatten gently the batter.

Let the Christmas cake bake for ⏳ 50 minutes at 180°C/356°F. At the end of the baking time, leave it to cool down and it will be ready to serve.

Notes

• Wait 2 hours to cool down. It’ll be easier to cut it, feel free to sieve a bit of icing sugar on top.
• Some people might not like fennel seed but to my experience, it gives a great scent and flavor to the cake
• Always do the toothpick test to be sure the cake is cooked, If your mold smaller the cake needs more time in the oven, vice versa if the mold is bigger.

Merry Xmas and enjoy the holidays ☺️

The post Christmas cake with dried fruits appeared first on Foodcraftz.

The syrup of orange juice balances its sweetness and makes it moist. You’ll never get tired of eating this buns, since it’s a kind of sweet bread for a better chewy texture, use all-purpose flour.

Ingredients

• 300g/10.5oz all purpose Flour
• 2-3 tsp Cinnamon
• 4 tbsp Brown Sugar
• 2 Egg
• 100g/3.5oz of Milk
• 100g/3.5oz of Butter
• 7g/0.2oz of Yeast
• pinch of Vanilla
• pinch of Salt

Syrup ingredients

• 100g/3.5oz water
• 3-4 tbsp Brown sugar
• 1 orange juice

Preparation

– Dissolve yeast in a bit of cold milk.

– Slightly heat the rest of the milk, butter, 1 tbsp sugar, salt, and vanilla.

– Mix to dissolve sugar and salt.

– In a big bowl combine: flour, yeast, 1 egg and the butter mix.

– Create a dough and knead for 10 mins.

– Put the dough aside and proof for ⏳ 3 hours.

Syrup:

– Mix half a cup of water with orange juice and sugar.

– On high heat, mix till the sugar dissolves and the syrup becomes slightly dense. put it aside when its ready.

Filling:

– Mix the cinnamon with 2-3 tbsp of brown sugar.

Assemble

– Roll out dough into a large sheet of 1 cm/0.3inch and fold it on itself, wait 5 minutes to relax then roll out again.

➡️ Repeat this 2 times. This helps the dough to have a better layered texture.

– Stretch the dough for the last time spread the butter (room temperature) on its surface.

– Sprinkle the filling and start to roll it on itself.

– Cut each piece at 2cm/1inch

– Put the rolls on the baking tray, covered with parchment paper and proof for ⏳ 1 hour.

♨️ preheat the oven to 190C°/370F°

– Egg wash the surface of the rolls.

♨️⏳ Put them in the hot oven for 15 mins

+ 2 mins on the grill program to have a golden color on top

– Make some wholes with a toothpick and while they are warm, pour the syrup.

– Wait ⏳30 minutes so the rolls absorb the syrup and so they’ll be ready to serve!

Notes

• I’m not a fan but It’s common to add white sugar glaze on top if you like here is how: half cup of powdered sugar with 1 tbsp of melted butter add some drops of vanilla and mix lively until it gain a silky gooey texture.
• These Cinnamon Rolls are wonderful for parties with numerous people. You can bake them a day before and serve them at room tempreture.

Enjoy 🙂

The post Soft Cinnamon Rolls Recipe appeared first on Foodcraftz.

In this recipe the brownies are soft and fluffy just like a cake.

Ingredients | 5 servings

• 1Tbsp Cocoa Powder
• 170g/6oz Dark Chocolate
• 100g/3.5oz Flour
• 170g/6oz Butter
• 70g/2.5oz Brown Sugar / Muscovado sugar
• 3 Eggs
• 1/2 tsp Vanilla
• Pinch of Salt

Preparation

➡️ All the ingredients should be at room temperature, if eggs, for example, are cold the brownies will not rise properly in the oven.

– Mix: flour, salt, vanilla, and cocoa powder

– In another bowl whisk: butter & sugar until they become creamy, then add 3 eggs and whisk.

– Melt the dark chocolate on bain-marie, add it to the bowl.

– Combine all ingredients.

– Pour it in a baking mold (mine was 20cm/7.8inch square) covered with parchment paper.

– Place it in the middle rack of the oven ⏳ back for 18-20mins at ♨️180°C/350F°

Wait till it cools down, then cube-cut the brownies and serve them warm or at room temperature.

Enjoy! ☺️

The post Cakey Brownies appeared first on Foodcraftz.

Don’t expect to have crunchy bread out of the oven right away but if you cut it and toast it, like any other bread, it will become crunchy.

Ingredients

• 1.5 cup Almond flour
• 3 tbsp Coconut flour
• 5 tbsp Flax seed flour
• 1 cup Egg White
• 1.5 tbsp Vinegar
• 1.5 cups of hot Water 90C°/194F°
• 5 tbsp Psyllium husk Flour
• 1/2 tsp of salt
• Poppy seeds for the top of the bread
• 1 tsp Baking Powder

Preparation

– Preheat the oven at 180°C/360°F.

– Mix all the dry ingredients.

– Pour hot water and mix.

– Add Egg whites followed by vinegar.

– Knead till you have a compact dough.

– Create dough balls and put them on the baking tray covered with parchment paper.

– Sprinkle some poppy seeds on top.

⏳ Cook in the preheated oven (180°C/360°F), place the tray at the lower side, for 75 mins

The result should look like this:

➡️ I keep them in fridge, they are perfect for the breakfast, i cut them in slices and put it in the toaster to have a crunchy surface.

Enjoy!

The post Keto Bread – Low carb bread appeared first on Foodcraftz.

Iranian twist is because of Zereshk (barberries) which gives a pleasantly sour kick to the greasy meat, and usage of yogurt in the dough (that’s my own initiative! lol) but for this recipe, you can skip the dough part if you buy the dough from a bakery/pizzeria. You’ll need around 800g/28oz of dough.

These meat Piroshkies are crunchy outside and soft inside, in my house they are so popular that not all of them arrive at the serving table. :))

Ingredients for dough

• 500g/17.6oz All-purpose flour
• 300g/10.5oz warm Water
• 5g/0.17oz fresh Yeast
• 2tbsp Greek Yogurt
• 1tsp Salt

Ingredients for filling | 5-6 Servings

• 400g/14.1oz minced Beef
• 2 Onions
• 1 tsp Turmeric
• 2 tbsp Tomato paste
• a handful of dried Zereshk/barberries
• Ghee/clarified butter
• Frying oil

Preparation of the dough (first thing in the morning!)

– Dissolve the yeast in water.

Mix: flour, salt, water & yogurt and knead for ⏳ 10 mins

– Cover the dough with foil and let it rest for 4-5 hours

Preparation of the filling

– Sauté chopped onions in clarified butter, when translucent, add turmeric, salt & pepper and stir for some seconds.

– Add the minced beef, when it changes its color add tomato paste and stir fry till the mixture becomes red.

– Add a cup of water and cover the pan with lid. Cook for ⏳ 30-40mins on low heat.

– Wash the zereshk (or any other berries of your choice) and add 2 mins before turning off the heat. (to maintain their red color)

Time to assemble!

– Sprinkle flour on a wide working board and place the dough on it

– Take a small piece of dough, flatten with hands or a rolling pin, put the filling in the middle and close the dough by pressing the sides.

➡️ In a pot, add frying oil, when the temperature arrives 165C°-170C° (330F° -340F°) start to fry the piroshki.

➡️ If the oil isn’t hot enough, it will penetrate the piroshkies & no one likes to eat frying oil.

When their color turns to light brown they are ready!

Notes

• If you can’t find Zereshk, replace it with red fruit: raspberries, ribes/currant
• The filling should be pretty dry, for an easier deep-frying process
• The dimension of the Piroshkies is up to you
• They are perfect for aperitivo/happy hours too

Noosh-e-jan (in Farsi: Buon appetite) & enjoy! ☺️

The post Meat Piroshki with Iranian twist appeared first on Foodcraftz.