Sugar Donuts Sweet Kisses

Sugar Donuts Sweet Kisses
15pieces

300g...... milk
120g ......Sugar
½ tablespoon cardamom
35g of fresh yeast (or 12g of dry yeast)
½ teaspoon salt
570 g of wheat flour
100 g of soft butter

on the surface
30 g of melted butter and sugar

-Heat milk to 40 degree C, add yeast, sugar, ground cardamom, and about 50g of flour stir to combine and let rise for about 20 minutes.

-Add remaining flour and salt knead by machine around 3 minutes. Add soft butter, knead the dough for about 20 minutes or until the dough comes smooth and elastic film.

-Cover the bowl loosely with a clean, damp tea towel (or put the bowl in the plastic bag) place in a warm place, rising until doubles in volume (around 1hour)

- Take the dough out of the bowl, deflate by touch it lightly and cut into 15 pieces roll into a ball and place the dough into the pan, lined with paper cases.

- Bake at 200 ° C for about 12-15 minutes or until golden brown.




Surface: Melt the butter in a saucepan or microwave, lubricate the little buns with melted butter and sprinkle with a lot of finely sugar. Enjoy with milk.

Easy Two-Tone Bread

Easy Two-Tone Bread
makes 1 loaves

500g...... all purpose or bread flour
1½ teaspoons.... active dry yeast
310g..... milk
65g ....sugar
40g ....soft butter
5g ....salt
1tbsp of cocoa powder
Egg wash: one egg yolk plus 2tbsp of milk

-Warm milk to 40 °C add yeast, sugar, and 50g of flour, stir to combine and let rise for about 20 minutes.

-Add remaining flour and salt knead by machine around 3 minutes. Add soft butter, knead the dough for about 20 minutes or until smooth and elastic dough.

Divide 3/4 of dough and add cocoa powder, kneading until mix well

Place both doughs into separate bowls, cover with a wet tea towel, and let rise in warm place for 1 hour.

Punch doughs down and roll one light and one dark, white dough can be around 24x26cm rectangle and dark dough should be a bit smaller .

Place the dark dough atop the light dough (or vice versa) and roll up, starting from the short end

Place the loaf, seam side down, into a loaf pan. Cover loaves with a wet tea towel and let rise 25-30 minutes, or until doubled.




Brush with egg wash and bake in a preheated 180 C oven for 35-40 minutes. Or until the breads internal temperature is around 98 degrees C.

Let cool for a few minutes, then remove loaves to a wire rack to cool thoroughly.

Date Pound Cake

Date Pound Cake
Yields 2 pound cake.

350g flour
2 tsp. baking powder
240g sugar
340g butter
7eggs
1tsp salt
80g water
330g soft date
30g Ovalet (cake emulsifier)
30g chopped cranberries

**********************
- Sifted flour and baking powder set a side

- Preheat oven 175 C

- Cream butter, salt and sugar for 1 minute add eggs water and cake emulsifier beating well add date and continue beating just combine. Scrape down the mixing bowl.

- Add sifted flour beating at low speed, then turn to middle speed and beating 3 minutes. Scrape down the mixing bowl, mix well again with low speed for 1 minute.

- Divide 3/4 of batter and mix with cranberry then scoop the batter to prepared cake mold and follow with remaining batter.

**Can do also another way by add the cranberries mixture on top.

- Bake in preheated oven 175 degree C for 35-40 minutes, or until the toothpick insert into the center of the cake come out clean.

- Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Soft Bun with cinnamon-sugar

Usually I make a pulla (Finnish bun) in a normal way by roll out and put filling in side same like cinnamon roll but this time I made in another way by put cinnamon-sugar and butter on the bottom and top with bun. The result was good the buns was very soft but! sugar on the bottom not melting as I expected and my husband want more sweet, next time I will add caramel instead sugar




Soft Bun with cinnamon-sugar

310g of warm milk
500 g of flour
40g soft butter
1½tsp of yeast
5g of salt
60g sugar
2g cardamom

Filling: soft butter, sugar mix with cinnamon powder

On the surface: Egg wash (egg yolk mix with milk)

Garnish: Icing sugar

-Heat the milk to 40 ° add yeast, sugar, ground cardamom, and about 50g of flour, stir to combine and let rise for about 20 minutes.

-Add remaining flour and salt knead by machine around 3 minutes, until all the ingredients come together. Add soft butter and continue kneading the dough for about 15-20 minutes or until the dough comes smooth and elastic dough.

-Cover the bowl loosely with a clean, damp tea towel (or put the bowl in the plastic bag) place in a warm place, rising until doubles in volume (around 1hour)

- lay a square tray (20cmx20cm) with baking paper add soft butter, sugar mix with cinnamon as much as desired, set a side.

-Divide the dough to 16 pieces and shape to the balls.
-Preheat oven at 200C

-Place the buns onto the prepared tray, cover with a clean, damp tea towel and prove in a warm place for about 20 mins until roughly doubled in.


- Wash the risen buns with egg wash.

Bake at 200 ° C for about 18 minutes or until golden brown.

Let the bread cool and sprinkle with icing sugar.

Filled bread

Filled bread
starter
1 teaspoons yeast
165g bread flour
100g water

Make starter: Add the yeast, flour and add water into a bowl. Knead the dough just for mix and rest it at room temperature covered with plastic wrap to the next day.

The dough:
250 g of bread flour
8g yeast
½ teaspoon salt
35g olive oil
170g of water

filling:
100 g of pesto
150g bacon
Dried tomatoes, cherry tomatoes, basil leaves

surface:
goat's cheese, Parmesan cheese, Rocket

In the large bowl, add flour, yeast, salt, oil, water and starter and kneading the dough for about 10- 15 minutes or until the dough becomes smooth and springy . If the dough is too dry, add a little water; if it’s too wet, add more flour (but do it lightly, if it's too wet start adding just 1 tbsp of the flour or if it's too dry adding 1 tbsp of water, and wait a bit until the water or flour absorbed).



Leave in a warm place and cover loosely with a clean tea towel or put the bowl in the plastic bag to rise until roughly doubled in size, this will take about 40 minutes - 1 hour depending on how warm the room is.

Tip the risen dough out onto a lightly floured surface and knead for a few secs. Roll out the dough to 25 x 35cm rectangle. Spread the pesto on the surface add dried tomatoes, cherry tomatoes, bacon and basil leaves on the side of dough then fold up another side to cover and carefully press the edges closed.


Cut the dough to 10 pieces and turn the slices up and open, so that the filled should be out, then top with the slices of goat cheese, rocket leaves and sprinkle on the surface with grated Parmesan cheese.

Cover with towel and rise for about 15- 20 minutes.
Bake in 225 degree C for 15-25 minutes, depending on size.



Adapted from Kotoliesi Finnish magazine

Rye Crisp bread

This crisp bread is easy to make and they are very good taste and really crispy, this bread no need to rise dough for a hour before bake. But! you have to spending time for roll out one by one and continue put them in oven quite many time. You should have at least 3 of baking tray because one tray fits just 2-3 pieces and when you put one (or two) in the oven, in the mean time you have to roll out and waiting to put in oven again. Sound like difficult but it is not!, because one tray use just 8 minutes for bake.
I really want to recommend you to try them, I think you'll love them.



And here is a short story from the history about Rye Crisp bread in Finland.

"Crisp bread is originally a Scandinavian type of hard bread, which is usually baked in rye. Rye crisp bread baked at high temperatures (250 ° C) for a few minutes. Crisp bread is a typical western Finnish bread. Sour-dough or yeast bread made of, very thin bread decorated with seeds. Armies and schools use a lot of hard bread, because it is maintained well and is light weight and easy to carry . Winter war and Continuation war in Finland lotta women (women's Auxiliary) in Finland were manufactured by the armed forces. However, nowadays the Finnish army uses the same crisp breads, which are sold to consumers."

Information from Wikipedia in finnish language, and apologize for a poor translated by me.

Rye crisp bread
24 pieces

300g.... water
200g.... low-fat milk
8 g ......dried yeast
40g ......dark syrup
1 teaspoon... salt
460g .....rye flour
300g .... bread flour

surface
1/2 cup low-fat milk
falksalt , sesame seeds or poppy seeds

Combine warm water (40 C ) and milk together, dissolve yeast in the liquid add syrup and salt then mix in the flour. Knead the dough for a few minutes, or until the dough loose from the bowl and not sticky in your hand. (around 3-5 minutes)Divide the dough into 24 pieces and cover with a tea towel. Sprinkle on the work surface with rye flour to prevent it from sticking.



Warm oven to 225 ° C
Shape the dough to round bun and roll out each piece to circle and thinly about 2 mm thick.



Punching out a small hole in the middle, but not necessary to make hole you can do same as I do without hole is fine.

Transfer to a baking sheet and prick around with a fork. Brush with milk and sprinkle with falksalt and seeds to your personal taste, put into the oven and bake for 8 minutes. Take care, they'll get a little burnt, but not black!


This is simple one without hole.


I baked them for 8 minutes I tried to bake them 10 minutes but was too brown for me, You can try 8-10 minutes and choose by self how long you want to bake.

Cool the crisp bread and keep them dry. (In my opinion after 2 hours they are crisp enough but after 1 day they are perfect!)

Sunflower seeds and fig bread

Beautiful and good smell, moist and good bread that goes well with soup or as a breakfast sandwich. I confirmed, it is very good taste even eat only it without adding anything extra.

Sunflower seeds and fig bread
make 1 loaf
Ingredients

step 1: Soaking
120 g water
180 g of sunflower seeds
15 g of flax seed
15 g of sesame seeds
Mix all ingredients in a bowl and let stand at room temperature for at least 6 hours or overnight.

step 2
soaked seeds from step 1
190 g water
50 g rye sourdough
20g yeast
300 g plain flour
95 g of fine rye flour
50 g dark syrup
10 g of sea salt
80 g dried fig
oat flakes for topping

Mix the soaked seeds with remaining ingredients, except fig. Knead the dough for 10 minutes in the appliance, or at least twice as long with wooden spatulas. (I kneaded by hands around 10-12 minutes) This dough is a very sticky dough, but it is ok, not necessary to make elastic dough.

Add the fig to incorporate into the dough. Let dough rest in bowl for 30 minutes.



Transfer dough into greased bread tins, sprinkle with the oat flakes. Cover with towel and let rise at room temperature for about 2 hours.

Preheat oven to 200 degrees.

Set the loaf in the oven and immediately lower the temperature to 175 degrees. Bake loaf for about 50minutes - 1 hour or until breads internal temperature is around 98 degrees.


Turn out the loaves from the molds and let them cool.
Place plastic wrap on the loaf and let them ripen for a day before you cut them up.



Enjoy Baking :)

Raisin and flax breads

Raisin and flax breads
for 2 loaves

Ingredients
300 g water
150 g of wheat sourdough
8 g yeast
440 g of wheat flour with high protein
85 g durum flour
8 g salt
50g raisins
25g brown flax seeds

Mix all ingredients except salt and, Knead the dough in the appliance for 10 minutes, or by hand at least twice as long. Add the salt and continue kneading dough for a further 5 minutes.

Add in the raisins and seeds and knead into them so that they are distributed evenly in the dough. Let dough rest in bowl for 30- 40 minutes.

Shape the dough into 2 loaves and covered with parchment paper, let them rest for 15 minutes.

Meanwhile preheat the oven to 250 degrees C and set an empty plate on the bottom shelf.

Set the loaf's tray in the oven and immediately pour a half cup of cold water on the preheated plate at the bottom. Close the door and lower the temperature to 200 degrees.

Bake loaves for about 25-30 minutes or until breads internal temperature is around 98 degrees.

Let loaves cool on a rack.



.

Cranberry- Chocolate chips Scones

Cranberry- Chocolate chips Scones
makes 8 scones

385 grams all-purpose f lour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
80 grams granulated sugar
80 grams dried cranberry
30grams chocolate chips
114 grams cold butter, cut into small pieces
120 grams cold buttermilk
120 grams cold crème fraîche
1 egg
1 egg yolk, lightly beaten
2 tablespoons sanding sugar, pearl sugar, or granulated sugar

Position a rack in the center of the oven, and heat the oven to 180 degrees C.
Using a stand mixer fitted with the paddle attachment (or a handheld mixer), mix together the flour, baking powder, baking soda, salt, granulated sugar, and currants on low speed for 10 seconds, or until combined. Scatter the butter over the top and beat on low speed for about 30 seconds, or until the butter is somewhat broken down like grape-size pieces are still visible.

In a small bowl, whisk together the buttermilk, crème fraîche, and whole egg until thoroughly mixed. On low speed, pour the buttermilk mixture into the flour-butter mixture and beat for 20 to 30 seconds, or just until the dough comes together. There will still be a little loose flour mixture at the bottom of the bowl.

Remove the bowl from the mixer stand. Gather and lift the dough with your hands and turn it over in the bowl, so that it starts to pick up the loose flour at the bottom. Turn over the dough several times until all of the loose flour is mixed in.

Dump the dough onto a baking sheet and pat it into an 8-inch circle about 1 inch thick. Brush the egg yolk evenly over the entire top of the dough circle. Sprinkle the sanding sugar evenly over the top, then cut the circle into 8 wedges. Bake for 50 to 55 minutes, or until the entire circle is golden brown. Transfer to a wire rack to cool for 30 minutes.
The scones taste best on the day they are baked, but they can be stored in an airtight container at room temperature for up to 3 days. If you keep them for longer than 1 day, refresh them in a 150-degree-C oven for 4 to 5 minutes.




Adapted from Flour recipe book
Thanks for P.oom Vanillaorchid for recipe in Thai version

Easy homemade pizza

(Dried tomato , pineapple, bacon, red onion and double mozzarella for me)

Our family eating Pizza 3- 4 times per month on weekend (not much), my boy's favorite are pineapple and ham, always have to make them for him, my husband's favorite are many things such as red onion, bacon, olive, ham and more, sometime add also blue cheese (this I can't eat much) and me.... I can eat almost everything.. hii hi

I want to share this recipe for you guys, it is very easy to do not difficult as you thing. You can also add more and many different kind of toppings as much as you like and of course a lot of cheese :)

I got this recipe for long time ago since I start baking. If I remember well it was from p' Tip bonbini but! I can't remember, that I adapted the recipe or still as same as original! anyway they are very good recipe still.

And since I was in the cooking class and learn about all basic cooking I knew more and more, now days I am not even read the recipe it come automatic by feeling. Thank you my teacher and thank you kaa p' Tip.


(This side are olive, red onion, bacon, dried tomato, mozzarella and blue cheese for my husband)

Easy Pizza Dough

250g warm water
370g all-purpose flour
½ tsp salt
1/2 tsp dry yeast


Put warm water into a bowl. Add yeast, mix and let it sit for about 5 minutes.
Add flour and mixing, when the mixture gets too heavy to mix, start kneading the dough with your hands. Kneading the dough until you have a smooth ball. Around 7-10 minutes. If the dough cracks it is too dry. Add water bit by bit until forms a nice coherent ball.

If your dough feels more like batter, it is too wet, add flour bit by bit. If you need to add water or flour, do it by small amounts at time.
Put the dough into a large bowl and cover it with kitchen wrap or kitchen towel. Let the dough rise for about 40 minutes - hour at room temperature.
If you want to use it the next day, put it in a refrigerator.
Let make the pizza sauce between you waiting the pizza dough.

Pizza Sauce

1 tbsp chopped garlic
140g whole tomato paste
1/2 tsp Salt
1 tsp white Pepper
1 tbsp Dried oregano
1 tbsp Dried basil
1 tsp paprika powder
1 tbsp ketchup

Mix all ingredients together in a bowl and stir to combine, set aside prepare for use.
Put the dough on a lightly floured surface, put a bit of flour on top and make it into the shape of a pie by stretching it out from the center outwards. Use a rolling pin until the dough is about 1/4" thick.

Spread the pizza dough with pizza sauce, spring the topping as you like. Example: paprika, onion, mushroom, pineapple, olive, bacon, sausage. (As much as you like…Ha ha)

Back at very high temperature as high as is, around 220- 250 degrees C bake for 10-12 minutes, do not bake it too long otherwise your pizza will going to dry.



Tip:
Add a lot of cheeses after added pizza sauce before add another topping, then follow with a bit of cheese again on top in finally. Your cheese is not going to dry and crisp , this method I got when I was in pizzeria for internship.

Fruit and nut bread

I love to bake bread, I always happy when get to eat fresh bread every morning or even noon with hot coffee. This recipe got from Helene Johansson bread book (again). I loves her bread recipes but have to say some are quite salty. Whenever I make her recipes I usually less a bit of salt or some time added a little of sugar, because I eat them, I supposed to adapted to my taste. Right?!

This fruit and nut bread are using 4 kinds of flour and rich of dried fruits if you do not like a lot of fruits (like my husband), you can less it :) the bread will be very good taste after you left it overnight.




One of my tips: I love to toast my bread in the last 1-2 minutes by turn the oven's program to bake and grill, it is very good smell and nice color almost same as the brick oven (stone oven). Let try it yourself some day.

Fruit and nut bread
Ingredients

Day 1
100 g of raisins
60 g dried apricots
Starter:
5 g yeast
80 g water
40 g of rye flour
40 g graham flour

Day 2
Starter from day 1
80g natural yogurt
10 g yeast
160 g of wheat flour (with high protein)
30 g durum flour
30 g of honey
30 g of softened butter
6 g salt
50 g walnuts
50 g hazelnuts
50g pecan
50g apple cut into small pieces
drained soaked fruit from day 1

Day 1: Add the raisins and apricots soak in a bowl and set it at room temperature overnight.
Dissolve yeast in water in a bowl and mix in the flour. Cover with plastic wrap and let stand at room temperature overnight.

Day 2: Mix all ingredients except nuts and fruit, then knead the dough in the machine for 10 minutes, or by hand at least twice as long.
Let dough rest in bowl at room temperature for 30 minutes.

Add nuts, apple pieces and the drained fruit. Kneading dough for 5 minutes. Let it rest at room temperature for 30 minutes in the bowl.



Turn out dough onto floured surface and shape to round loaf, place it onto floured baking paper. Let the loaves to ferment for about 1 hour at room temperature.

Preheat the oven to 250 degrees.

Set the loaves in the middle of the oven and immediately lower the temperature to 180 degrees. Open the oven after 30 minutes and release moisture. Repeat once more before the bread are ready.

Bake for 40-45 minutes or until breads internal temperature is around 98 degrees.




Store the bread in a plastic bag and let them taste for the next day. They can be frozen.

Recipe adapted from Helene Johansson

Parmesan snack

Parmesan snack
40-45 Pieces

Ingredients

150 g....... freshly grated Parmesan
180g....... plain flour
150g .......softened butter
1 pinch of a nutmeg
1 pinch cayenne pepper
8g .....salt
10g ....sugar
dried herbs or chopped nuts for garnish

Combine all ingredients in a bowl and mix them together by hand until smooth and holds together.
If the dough seems dry and crumbly, add a tablespoon of water or two.



Put the dough on work surface and rolls, about 3 cm in diameter.
Roll them in dried spices or nuts, such as thyme, rosemary or chopped pine nuts.
(I used dried parsley, thyme, basil)
Place the rolls in the fridge for 30 minutes.

Preheat the oven to 180 degrees.

Cut rolls into thin slices with a sharp knife. Place slices onto parchment paper and bake the biscuits for 8-10 minutes or until browned slightly.


Store the biscuits in paper bag or jar.

Recipe adapted from Helene Johansson bread book

My style Tiramisu

As I remember well that I made Tiramisu many times but! I never write a recipe in my blog... I've tried many recipes such as difficult recipe, some have to make the zabaglione sauce and the vanilla pastry cream, I've tried also easy or too easy recipe and some need to separate egg yolk and white egg.
Since I went to Italian restaurant for internship and I saw what they did with their Tiramisu, they didn't separated the egg white and yolk but they used whole raw egg! it was like half cook with hot syrup and non whipping cream. The resulted was very good, I didn't take any recipes from there I just remember the method then tried to looking for recipe and adapted to my own taste. I met one recipe from "Gammi Cook with love Bake with heart blog" her recipe is very close to what I looking for, but I didn't added any whipping cream in my Tiramisu.
And I love it, the taste was very very good, rich of mascarpone cheese. I knew this is not original traditional Italian Tiramisu but I love it in this way.

This time I made Tiramisu like a cake for my husband's birthday dessert. I used a lot of lady fingers (Savoiardi biscuits) for soak up and also for decorated. I need many of them and of course I made it by self. It's very easy to make Savoiardi biscuits by own self, you can find the recipe HERE.

Another thing, I love to put the chocolate for garnish than cocoa powder, it make me feel great to eat than dry powder in my mouth and throat and some time made me choked. Anyway you can sprinkle cocoa powder as your desire.

For coffee syrup
130ml.... Strong black coffee (Espresso) +1tbsp sugar
1 tbsp..... Dark rum or coffee liqueur
1tsp........ Tiramisu aroma-syrup (not optional)

Add sugar to hot coffee and stir well to dissolve, then leave to cool. When the coffee is cool add coffee liqueur and aroma to combine.

250g .....Mascarpone Cheese (Room temperature)
2....Large eggs
80g ....Sugar
15 ml of water
Ladyfingers/ Savoiardi biscuits
Dark chocolate for grating

To make the sugar syrup, Add sugar and water into sauce pan, bring to boil at low heat. Meanwhile with the electric mixer on high speed, begin whipping the whole egg until soft peaks and when syrup's temperature is between 118-120 ° C , now prepare to pour to the egg base.

with the mixer still running at low speed slowly and carefully pour the syrup into the egg base. Pour the syrup into along the edge of the bowl, do not spill it, after syrup is running out turn to middle speed and continue beating until the egg based is light -creamy consistency and it's cooled.

Add mascarpone cheese (Room temperature) beat at very low speed until just combined, do not over beating! the good way to folding is using the spatula to smoothen the cheese without breaking down the fat.


To assemble the tiramisu: Soak the sponge fingers into the coffee mixture. Add a layer of soaked sponge fingers, add a layer of mascarpone mixture to cover the soaked sponge fingers. Add another layer with soaked sponge fingers. Cover the top with the rest of the mascarpone mixture. Cover with plastic wrap and place in freezer for half hours. Take it out and unmold, decorate around the cake with lady fingers, tight with ribbon and refrigerate for at least 4 hours- overnight.



enjoy eating :)

Thank you "Gammi Cook with love Bake with heart blog"
Thank you k’Pook Dailydelicious Thai for LADYFINGERS/ SAVOIARDI BISCUITS

Dill and Cranberry bread

Dill and Cranberry bread
about 12 pcs.

225g......Water
150g .....Sour dough
7g .........Dry yeast
300g ....Plain flour
75g...... Durum flour
10g.......Dark syrup
7g ........Sea salt
25g ......Chopped dill
50g ......Parmesan cheese
25g ......Dried cranberries
1tbsp.... Vegetable oil

Soak cranberries into the bowl with warm water, and leave them at room temperature for about 2 hours.

Mix all ingredients except salt, oil, dill and cheese. Knead the dough by machine for about 12 minutes or by hand at least twice as long.

Add sea salt and oil continue kneading for 5 minutes. Add dill and cheese, mix them well. Allow to rest in a bowl at room temperature about 30 - 40 minutes.

Shape the dough into oblong roll. Cut each roll into about 12 pieces that you shape into round buns. Push to the sides of each bun and roll buns back and forth so that they become fusiform and pointed at the ends. Add them up on two plates covered with parchment paper. Let the loaves rise for 1-1 ½ hours at room temperature or in refrigerator overnight..

Set the oven to 225 ˚ C and place the lowest brackets blank sheet.

Flour the bread and cut to the incisions with a very sharp knife Put tray to the oven and immediately pour a half cup of cold water to the heated empty tray.

Close the oven immediately and bake about 12-15 minutes or until the breads is golden brown. Cool the breads on a wire rack.




Tip! Steam the bread, that make the dough rise higher and the surface get speeding and crust going to a little crisp. If you want your bread coarser, the steam can be continue, and take steam out when you get enough crispy crust.

Recipe adapted from Helene Johansson Bread book

Whole whead Baguettes

Whole whead Baguettes
for 2 baguettes/14-16 small baguettes

Step 1
3g..... dry yeast
70g....of warm water
70g..... plain flour
2g .....sea salt
5g .....sugar

Add yeast in water bowl, stir in the flour, sugar and salt, stir until mix well. Cover with plastic wrap and lift the dough rest at room temperature for 4 hours or refrigerate overnight.

Step2
starter from step 1
350g.....water
7g.....dry yeast
490g ....whole wheat (Graham flour)
10g .....of sea salt

Mix the starter from step1 and the remaining ingredients except salt. Knead the dough by machine for about 10 minutes or by hand at least twice as long.

Add salt and continue kneading for 15 minutes.

This time I kneaded by hands cause of they are just a little ingredients. It used about 20-25 minutes until dough being elastic; it’s not necessarily to be very thin film. The whole wheat dough is easy to break when you try to make thin film, just elastic and not sticky to you hands is enough.

Allow to rest in a bowl for about 40 minutes.

Divide the dough into 2 parts, press the ball lightly and fold the edge into the middle and press. Fold the dough over and over again, attach the edge.


Allow the dough to raise about 10 minutes, shape the dough by gently rolling into long pieces of baguette. When you make a small baguette, just press the ball lightly and roll over tightly and attach the edge.



Place the baguettes to the French bread tray which is sprinkled with flour. Let to rise about 1 hour at room temperature.

Set the oven to 225 ˚ C, and put the oven as low as is with empty tray.

Flour baguettes and cut to the incisions with a very sharp knife, make 4-5 diagonal, depending to the length. Put the baguettes tray to the oven one at a time immediately pour a cup of cold water to the heated empty tray. Close the oven and reduce temperature to 200 degrees.

Take the steam out after 15 minutes, close the oven’s door and continue baking, the whole baking time is around 20- 25 minutes or until the breads is golden brown.
Cool the baguettes on a wire rack.




Enjoy Baking :)