Mitte-leib, aga siiski leib...Non-bread...but bread subject nevertheless.
Vahelduseks tegin karaskit. Retsept, algne, oli Perenaine.ee´st.
I made a quick and very easy, tasty estonian barley bread (without starter) for a change.
Algses variandis:
1,5 dl nisujahu
2,5 dl odrajahu
1 tl soola
2 tl küpsetuspulbrit
1 sl suhkrut
2 sl kooritud kõrvitsaseemneid
2 sl linaseemneid
1 muna
220 ml piima
250 g ricottat
Mina panin: 100 g rukki-ökojahu, u. 75 g rukkikliid (ka öko), ülejäänud odrajahu kuni sai 300 g. 2 tl küpsetuspulbrit, pool tl soola, pool tl suhkrut, 2 tl purustatud kõrvitsa-päevalilleseemne pudi (jäi leivateost järgi). Teises kausis muna, 250 g piima, kloppisin üsna vahule, lisasin Tere rasvata kodujuustu 250 g, ei pressinud mödiks vaid jätsin teraliseks. Segasin kõik kokku ja panin u. 4 cm kõrgusse vormi ja tund aega nr 3 peal gaasiahjus. Kui tainas liiga kõva saab, lisa pisut petti, hapukas kergitab. Muidu peaks taigen olema siuke “mägine” ja kuivemapoolne. Laota vormi 1,5 cm paksuselt. Hea lahja, valgurikas küpsetis sai. Sõin suitsukala ja küüslaugu-sibulasalatiga. Ema kiitis ka, et ülihea. Niiet ainult leiba ma ka ei tee, kuigi karask on väga mõnus leivaasendaja. Ta on pehme, kerge, tasse saab igast staffi sisse toppida.
the original recipe had wheat flour and a little more salt. You need. Barley flour 200 grams, rye bran about 75 grams, rye flour (rough, eco) 100 grams. Mix those with 2 teaspoons of baking powder, half a teaspoon of salt (cottage cheese has salt so I added less than the original recipe); ¾ teaspoons sugar (plain white), 2 teaspoons of different kind of seeds like pumpkin and flax and /or sunflower. I had them a bit crumbled, left over from bread making. Whip an egg in another bowl, add milk pretty soon (200 grams at first), then add fat-free cottage cheese ( that has a plentiful texture), mix, but don´t squish the cheese. Mix the dry ingredients with the cheese roughly, the dough has to be rather thick and dry. Add a bit of sourmilk if it is too thick for ya, it´ll make it rise better. A very good substitute for bread, doesn’t take long to mix together or bake, is light, rich in protein and tastes very nice.
I made a quick and very easy, tasty estonian barley bread (without starter) for a change.
Algses variandis:
1,5 dl nisujahu
2,5 dl odrajahu
1 tl soola
2 tl küpsetuspulbrit
1 sl suhkrut
2 sl kooritud kõrvitsaseemneid
2 sl linaseemneid
1 muna
220 ml piima
250 g ricottat
Mina panin: 100 g rukki-ökojahu, u. 75 g rukkikliid (ka öko), ülejäänud odrajahu kuni sai 300 g. 2 tl küpsetuspulbrit, pool tl soola, pool tl suhkrut, 2 tl purustatud kõrvitsa-päevalilleseemne pudi (jäi leivateost järgi). Teises kausis muna, 250 g piima, kloppisin üsna vahule, lisasin Tere rasvata kodujuustu 250 g, ei pressinud mödiks vaid jätsin teraliseks. Segasin kõik kokku ja panin u. 4 cm kõrgusse vormi ja tund aega nr 3 peal gaasiahjus. Kui tainas liiga kõva saab, lisa pisut petti, hapukas kergitab. Muidu peaks taigen olema siuke “mägine” ja kuivemapoolne. Laota vormi 1,5 cm paksuselt. Hea lahja, valgurikas küpsetis sai. Sõin suitsukala ja küüslaugu-sibulasalatiga. Ema kiitis ka, et ülihea. Niiet ainult leiba ma ka ei tee, kuigi karask on väga mõnus leivaasendaja. Ta on pehme, kerge, tasse saab igast staffi sisse toppida.
the original recipe had wheat flour and a little more salt. You need. Barley flour 200 grams, rye bran about 75 grams, rye flour (rough, eco) 100 grams. Mix those with 2 teaspoons of baking powder, half a teaspoon of salt (cottage cheese has salt so I added less than the original recipe); ¾ teaspoons sugar (plain white), 2 teaspoons of different kind of seeds like pumpkin and flax and /or sunflower. I had them a bit crumbled, left over from bread making. Whip an egg in another bowl, add milk pretty soon (200 grams at first), then add fat-free cottage cheese ( that has a plentiful texture), mix, but don´t squish the cheese. Mix the dry ingredients with the cheese roughly, the dough has to be rather thick and dry. Add a bit of sourmilk if it is too thick for ya, it´ll make it rise better. A very good substitute for bread, doesn’t take long to mix together or bake, is light, rich in protein and tastes very nice.
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