Stuffed beet bread, this is no boring loaf

So they say that if you mix 5 parts flour (by weight) with 3 parts water, 2 percent of flour weight salt, and some yeast. Then you will have a bread. This is a quite generic explanation, and the loaf you end up with will be, well according to me pretty generic as well. It does taste good, but it’s just a bread, nothing more, nothing less.

I have always thought that there must be a way to make this more interesting. And now I talk about doing more then just swapping the all purpose flour to whole-grain, or some other kind like emmer or einkorn. What can you do with the bread to totally transform it? Well, lets make it pink (kind will go crazy over this, looks like artificial candy), and lets stuff it with roots that are in season. This one was an experiment that turned out great in every way. Awesome for a picnic (find a warm and sunny spot) or potluck. Vegetable juice is does the trick!

Giant beet, I didn't grow this one, and I didn't use it for this recipe either. But it's beautiful.

Giant beet, I didn’t grow this one, and I didn’t use it for this recipe either. But it’s beautiful.

Before making it into a roll

Before making it into a roll

Please note that you will need a juicer for this one, or someplace where you can get beet juice.

Parsnip stuffed beet bread
 
Cook time
Total time
 
What you need
  • For the bread:
  • 1 cup beet juice, juice yourself for greater and fresher taste
  • 425 grams (almost a pound) whole spelt flour
  • 1 Tsp active dry yeast
  • 1 Tsp salt
  • 1 Tsp oil
  • For the stuffing:
  • 3 medium parsnips
  • 1 onion
  • 1 garlic clove
  • 2 Tsp oil
  • 2 Tsp fresh rosemary, chopped
  • salt and pepper to taste
How to do it
  1. Start by heating you beet juice to 40° C or 104° F. Dissolve the yeast.
  2. Add the flour and salt (use fresh if you can, I always grind my own). Mix throughly for a few minutes until it becomes elastic. You can use a kitchen assistant if you have one. Otherwise you fine with just your own mixing capabilities.
  3. Cover it with a kitchen towel, and wait for it to double in size, this will take about an hour.
  4. Ok, we will prepare the stuffing meanwhile. Start by mincing the onion and garlic.
  5. Heat a pan to low/medium.Add the oil and the onions. Cook gently for about 15 min.
  6. Add the chopped (1/3 inch dices) parsnips and continue to cook for 15-20 min, until the parsnips are sweet and caramelised.
  7. Add the rosemary. Season off with salt and pepper. and let it cool.
  8. Now the fun begins. Get your dough. Fold it a few times then bring your rolling pin. Make a rectangle, about ½ inch thick.
  9. Add some oil to the center part of the rectangle, place your stuffing in the middle (take a look at the pic). Fold it and use your fingers to pinch it where the end meet so it becomes a roll.
  10. Now make it in to a ring and pinch the two ends together. Dust it with some flour, on both sides.
  11. Heat the owen to 200°C or 390°F
  12. Cover it again and allow to raise for 30 min.
  13. Bake it for around 40 min.

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The stuffed bread

The stuffed bread

Isn’t this just beautiful? And the autumny flavours too.

It’s august, to early with roots? Orange turmeric loaf

I guess it’s august. It should be a lot colder outside than it actually is, it’s really the end of the summer, at least here in Sweden. I noticed yesterday that my bedroom was filled with thousand of tiny flying things. I have no idea what they really are, but they gather around the lamp at night. I’m not that bothered by them, they tend to stay there, up in the sealing. I always get them in august, and only august. Not in July, not in September. Once when I was younger (living with my parents) I brought the vacuum from downstairs and vacuumed them away. Being so annoyed that all those predators just took the liberty of occupying my room. Quite embarrassing now, THEY DO ABSOLUTELY NO HARM.

Anyway, here is a pic of yesterdays batch of currants, white and red. You noticed any differences in flavor? I don’t, but I enjoy the white ones since you normally get the red all the time. Yes I like them just cause they are more rare._HAA4800

So, I’m of for some end-of-summer vacation in a few hours. I know it’s quite strange to do another cleanse of the fridge in just a week. But thats how it is. I used all the roots left. So this recipe might be a little autumn-ish, but since it is august: what the hell, why not? The fine thing with this one is that you can use pretty much any root you have on hand, just swap them in the recipe below. I went for parsnip and sweet potato, plus some leftover turnip and carrot. The turmeric turned this into a beautiful yellow bomb. You can eat this with pretty much anything, I would suggest some chutney and a salad.

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Orange turmeric root loaf
 
Loaf, as a part of a bigger meal
What you need
  • 1 big yellow onion
  • 3 parsnips
  • 1 sweet potato
  • some turnip and carrot
  • 1 big piece of fresh turmeric
  • 4 tbsp tomato paste
  • 2 tbsp chia, soaked in 6 tbsp water (did you know it's part o the salvia/sage family?)
  • ½ cup sunflower seeds
  • ⅓ cup rye flour (or any other flour, including gluten free)
  • 1 tbsp soy sauce
  • 1 tbsp red vinegar
  • 1 small chili
  • 1 tbsp parsley
  • 1 tbsp cicely
  • 1 tsp liquid smoke
  • Salt and peppet
How to do it
  1. Preheat oven to 375 F or 180 C.
  2. Start by peeling and finely cut the onion.
  3. Grate all the roots, including turmeric (substitute with a teaspoon dried if you cant find fresh).I don't want to waste anything so I normally don't peel them, but it's up to you.
  4. Mince the herbs and chili.
  5. Put all the ingredients in a big bowl, and mix throughly. It shouldn't be to wet or to dry, you should be able to form it into small patties. Adjust flour / water amount until you get a good consistency.
  6. In a loaf pan, put a piece of parchment paper. Add the mixture evenly. Flatten it on the top and make sure there are no but pockets of air in the mixture.
  7. Bake in the oven for 1 - 1½ hour. When done, let it cool for 15 min, the carefully remove it from the pan and cut into thick slices.

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Now I’m off for my holiday! (will keep posting though)