Multiple state-sponsored Russian groups are targeting Ukrainian entities and European countries linked to Ukraine.
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This month Cathy picked Sigteboller or Danish Salty Rolls for the Bread Baking Babes to bake. Sigteboller, in Danish, roughly translates as “sifted buns” or “sieved rolls,” from sifting of flours used to make them. These rolls are typically made from a mix of rye flour and all-purpose flour.
Rye flour tends to produce denser bread but Sigteboller or Danish Salty Rolls are soft and fluffy and slightly chewy. They have a faint tang and are traditionally served with butter, cheese, cold cuts, or even smoked fish.
Cathy adapted her recipe from The Rye Baker, by Stanley Ginsberg. She gave us an option of using a pre-ferment/ poolish or a sourdough starter. I went with a pre-ferment/ polish because it gives me a hint of tang and a sourdough-ish crumb without going all sourdough.
Sigteboller or Danish Salty Rolls are made with rye flour. Rye flour isn’t something commonly found here where I live. So I used whole-wheat flour instead. I also used honey instead of molasses. I also didn’t use the suggested toppings of caraway seeds or sunflower seeds and left my rolls plain. These rolls are usually topped with flaked salt but I don’t like very salty breads so didn’t use that either.
The Bread Baking Babes are –
Bread Baking Babe Bibliothécaire – Katie
Blog from OUR kitchen – Elizabeth
My Kitchen In Half Cups – Tanna
Karen’s Kitchen Stories – Karen
The post Sigteboller or Danish Salty Rolls appeared first on My Diverse Kitchen - A Vegetarian Blog.
It’s bread of the month time and all that for the Bread Baking Babes. Kelly picked An Approachable Loaf to bake. So what exactly is this bread all about? It’s a recipe at the WSU Bread Lab, for a loaf that’s got a really nice flavour and texture. It makes really good toast and stands up well in sandwiches.
As the people at the WSU Bread Lab say –
“Bread is a staple. People have been eating it for thousands of years. Yet bread can be unaffordable and inaccessible for many. A lot of breads baked these days are large, crusty and round loaves which don’t always work well for lunches or our dinner tables. Others that are affordable and available on grocery shelves have unnecessary additives and lack nutrition.
So WSU Bread Lab came up with an approachable, accessible and affordable recipe that has no stabilizers or conditioners in it. It is tin-baked and sliced, with easily available ingredient sand at least 60-100% whole wheat.”
To my mind, this is what the average home bread baker is looking for. Those sourdough loaves with a very open crumb (hole-y bread, I call it) are a work of art. They’re also a sign of an accomplished bread baker. However, I’m not a fan of very chewy and tangy bread. Neither do I like a bread where my butter melts or my soup just disappears through the holes! Bread was meant to hold food or mop it up.
So the Approachable Loaf is a winner in my books. It’s not pure sourdough but what some sourdough bakers call a “hybrid” bread. This where you use a sourdough starter in your bread dough but use a miniscule amount of commercial yeast as well, to help your bread along. There are people who will ask why one would need to add commercial yeast to a sourdough bread? There are many sourdough bakers who resort to “yeast shaming” and feel commercial yeast has no business in a sourdough loaf. I belong to the school of “whatever-works-for you” bread bakers.
So for me, this is truly An Approachable Loaf. I really like the texture of this bread that I bake. It’s got a beautiful crumb, isn’t super chewy and has just the slight hint of “sour” that we like. It needs just flour, water, salt, a little oil and a sweetener. You start with a levain made with a sourdough starter the previous evening. The next day you mix up the dough with a little bit of commercial yeast and the levain. It’s a slightly slack dough but you can adjust the hydration to your comfort. Otherwise, it’s pretty much your regular bread with two easy rises and baked in a loaf tin.
My recipe below has been adapted from Kelly’s version of the Approachable Loaf recipe. You do need a sourdough starter. If you don’t have one in the fridge, you can start by making one like this. The levain below is a little more than you require for the bread. You can add the remaining levain to your starter and refrigerate it.
As mentioned earlier, you can add as much water (not too much though) to get a consistency of dough you’re comfortable managing. This is however, not a very hydration dough. A somewhat slack dough is desired to produce a slightly open and less dense crumb.
The Bread Baking Babes are –
Bread Baking Babe Bibliothécaire – Katie
Blog from OUR kitchen – Elizabeth
My Kitchen In Half Cups – Tanna
Karen’s Kitchen Stories – Karen
The post An Approachable Loaf appeared first on My Diverse Kitchen - A Vegetarian Blog.
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