Braided Easter Buns & Bread

These are soft easter rolls for easter sunday:

Ingredients:

150 g Dairy or Non-Dairy Milk

150 g Water

50 g Sweetener of Choice

40 g Yeast

20 g  Olive Oil

50 g Butter (or Oil)

150 g Spelt flour  or Red Fife (fresh milled)

450 g Flour

10 g Salt

Potatoes for Blindbaking

Method:

• Place sweetener, yeast, milk, water, oil and butter into bowl and warm for 2-3 min / 37°C / speed 2
• Add flour and salt. Set dial to closed lid and knead 4 min / Interval speed
• Remove 400 g off the dough and divide in 4 equal pieces. Roll into ropes, twist them together and shape into circles. Pinch the ends together and place a muffin liner with a potoato in the middle. Place on a greased baking sheet.
• Divide the left over dough for the easter bread into three and roll each into a long sausage shape. Pinch the ends of the three pieces together and braid into a loaf. Place on the baking sheet and brush all pieces with milk. Sprinkle sliced almonds and sugar ( I use maple sugar ) on the braided loaf.
• Place baking sheet into the cold oven. Let rise for 10 min at 50°C or keep warm cycle. Turn the temperature of the oven to 200°C and bake for 20 to 25 minutes.
• Replace the potatoes with turmeric coloured easter eggs or silk dyed eggs

Osternester und Hefezopf

Zutaten:

150 g Milch oder Alternative

150 g Wasser 

50 g Natuerliche Suesse nach Wahl

40 g Hefe

20 g Olivenoel

50 g Butter (oder Oel)

150 g Dinkel oder Red Fife (frisch gemahlen)

450 g Mehl

10 g Salz

Kartoffeln zum Blindbacken

Zubereitung:

• Suesse nach Wahl, Hefe, Milch, Wasser, Oel und Butter fuer 2-3 Min / 37°C / Stufe 2 erwaermen
• Mehle und Salz zugeben und  4 Min / Intervallstufe kneten.
• 400 g vom Teig abnehmen, in 4 Stuecke teilen und lange Rollen formen. Zu Kraenze schlingen und auf ein gefettetes Backblech legen. Eine Kartoffel mit Muffinform in die Mitte setzen. 
• Den restlichen Teig dritteln und einen Zopf flechten. Aufs Backblech setzen und die Gebaeckstuecke mit Milch einstreichen. Den Zopf mit Mandelplaettchen und Hagel - oder Ahornzucker bestreuen.
• Das Blech in den kalten Backofen geben. Fuer 10 Min auf Warmhaltestufe oder 50°C gehen lassen. den Backofen auf  200°C  hochschalten und fuer 20 bis 25 Minuten backen. Die Kartoffeln gegen  Kurkuma gefaerbte oder Krawatteneier austauschen.

Homemade Seitan with Red Fife Wheat - Part 1

Seitan is quite simple to make. I decided today, to try fresh ground Red Fife Wheat, grown at the WholeCircleFarm . I used my grain mill for milling, sifted the flour and freeze the 120 g sifted Red FiFe Bran. You can use whole-wheat bread flour or spelt flour instead the Red Fife.

Ingredients:

880 g whole-wheat bread flour ( sifted or not)

880 g cold water

Method:

• Mix flour and water on speed 5 for 1 minute and knead on intervall setting for 20 minutes
• Turn into a bowl and cover the dough with cold water and let sit for at least 30 minutes
• Set the bowl in your sink and knead the dough this time with your hands slowly and carefully in the water until the water becomes thick and white . Pour off the liquid.
• Cover he dough with water and knead again. After about 6 rinses only the gluten (around 370 grams) will remain and the water will be almost clear.

If you do not plan to cook the seitan the same day, store the gluten, covered with water in a bowl in the refrigerator. It may be refrigerated for at least 3 days or frozen indefinetly.