BAGELS
I prepared these bagels for a family brunch and it was a great surprise, for all of us. The bagels were easier to prepare than what I thought. And really good, particularly if you eat them right away.
Enjoy with your favorite topping: cream cheese (in moderation), smoked salmon (with its healthful fatty acids), fresh chives, capers, sliced tomatoes...
INGREDIENTS
- 2 cubes (50 g) of fresh brewer's yeast
- 2 tbs sugar
- 300 ml water
- 450 g wheat flour
- 1 tsp salt
- poppy seeds, sesame seeds, ....
PREPARATION
- put the yeast and 1 tbsp sugar into a large bowl. Pour over 100 ml warm water. Leave for 10 mins until the mixture becomes frothy.
- pour 200 ml warm water into the bowl, then stir in the salt and half the flour. Keep adding the remaining flour (you may not have to use it all, or you might need more) and mixing with your hands (or bread mixer) until you have a soft, but not sticky dough. Then knead for 10 mins until the dough feels smooth and elastic. Shape into a ball and put in a clean, lightly oiled bowl. Cover loosely with cling film (plastic wrap) and leave in a warm place until doubled in size, about 1hr.
- heat oven to 220C/fan, 200C/no fan and bring a large pan of water to the boil and tip in the remaining sugar.
- on a lightly floured surface, divide the dough into 10 pieces, each about 85 g. Shape each piece into a flattish ball, then take a wooden spoon and use the handle to make a hole in the middle of each ball. Slip the spoon into the hole, then twirl the bagel around the spoon to make a hole about 3 cm wide. Cover the bagel loosely with cling film while you shape the remaining dough.
- slip the bagels into the boiling water - no more than four at a time. Cook for 1-2 mins, turning over in the water until the bagels have puffed slightly and a skin has formed. Remove with a slotted spoon and drain away any excess water.
- sprinkle over your choice of topping and place on a baking tray lined with parchment. Bake in the oven for 25 mins until browned and crisp - the bases should sound hollow when tapped. Leave to cool on a wire rack, then serve with your favourite filling.
NUTRITIONAL VALUE per one bagel
- energy 165 kcal
- proteins 5.8 g
- fats 0.5 g
saturated fatty acids 0.1 g - carbohydrates 36.6 g
of which sugars 2.8 g - fibre 1.9 g
- salt 0.4 g
SHORTCRUST PASTRY - WITH EXTRAVIRGIN OLIVE OIL - vegan
This dough is the base to create your favourite savoury cakes and quiches, to avoid purchasing the ready-to-use commercial doughs: these are usually based on vegetable fats (hydrogenaed or not) that I highly recommend to avoid. If you are looking for a ready-to-use dough (for pies etc) look for a product that specifies among the ingredients the type of oil (not fat) used.
It is a perfect base also for saltines, that can be prepared with your favorite ingredients, according to your fantasy.
In my experience, when using oil instead of butter in a dough it is better to roll it out immediately, since the oil tends to separate quite easily.
INGREDIENTS
- whole wheat flour - 125 g
- type "0" wheat flour - 125 g
- linseed, sesame and sunflour seeds – 40 g
- extravirgin olive oil (better if chilled) - 70 g
- cold water – 80 g
- salt (just a little)
PREPARATION
Grind the seeds in a a blender or in a mortar.
Mix all dry ingredients.
Add oil and water and knead (with the tip of your fingers, if you mix manually, but a mixer or food processor is also perfect).
Add some water if the dought is to dry, or add some flour if it is too wet.
The dough is ready to be used, without letting it rest.
NUTRITIONAL VALUE per 100 g of raw dough
- energy 374 kcal
- protein 8.7 g
- fat 20.3 (di cui saturi 2.8 g)
- carbohydrates 41.8 g
- cholesterol 0 mg
- fibre 3 g
WHOLE WHEAT AND BUCKWHEAT BREAD – vegan
I do not know the exact reason, but buckwheat flour, that does not contain gluten, makes the bread softer.
I therefore propose to try also this recipe, just for a change. Each cereal has its own nutritional characteristics, and by varying the ingredients in our recipes, we are more sure to include a variety of nutrients in our diet.
From this dough you can make 3 loafs, or 20 rolls. It is also perfect for pizza and “focaccia”.
INGREDIENTS FOR 3 LOAFS, 20 ROLLS
- water, 600 g
- brewers’ yeast, 50 g
- honey, 1 teaspoon
- vinegar, 1 tablespoon (optional)
- extra virgin olive oil for the dough, 20 g (optional)
- flour, whole wheat, 300 g approx
- flour, buckwheat, 300 g approx
- flour, all purpose, 300 g approx
- salt, not more than 1 small teaspoon (optional)
PREPARATION
Pour the lukewarm water in a large bowl.
Add yeast and honey, stirring with a whisk.
Add the vinegar.
Add the whole wheat flour and the buckwheat flour, while continuing to whisk.
Add salt and oil.
Start adding the all purpose flour. Be careful: the quantity of flour may vary. Therefore do not pour all flour at once since it could be too much. But it might also happen that you will have to add more.
When the dough becomes too hard, continue with a wooden spoon and then with your hands.
At this point put the dough on the baking table, slightly dusted with flour, and continue to knead.
The dough will be ready when it feels elastic and do not stick too much to your fingers.
Make the dough into a ball and put it back into the bowl. Sprinkle some flour and cover with a clean canvas.
Store away from draught: in the oven (unheated), in the cupboard or in a kitchen cabinet.
Let the dough rise for approximately 1 hour.
Knead the dough on the table: remember to put some flour on your hands and on the table.
At this point the dough is ready to be made into a loaf, small breads or even a “focaccia” or a pizza.
Turn on the oven at 200°C (390°F).
Rolls: split the dough in 20 pieces. Roll them into small balls, place them on a baking sheet sprinkled with flour, leaving some space between each other. Cut the surface with a knife or with scissors, making a cross. Cover with a canvas and let the dough to rise for approximately 30 minutes, while the oven reaches the right temperature. Bake for 10-20 minutes, according to the size of the rolls.
Loaf: split the dough in 2 or 3 parts (it bakes more evenly if the piece is not too large). Form the desired shapes and put them on a floured baking sheet. Cut the surface with a knife or with scissors. Cover with a clean canvas and let it rise for at least 30 minutes. Bake for 25-40 minutes according to the size of the loafs.
NUTRIENT COMPOSITION of 1 roll
- energy 166 kcal (707 kJ)
- protein 5.0 g
- fat 1.7 g (of which saturated 0.3 g)
- carbohydrate 35.0 g (of which sugar 1.3 g)
- fiber 2.5 g
- sodium 120 mg
- potassium 120 mg
WHOLE WHEAT BREAD - vegan
This is the basic recipe, from which one can start bread making. Honey and vinegar are secret ingredients that help rising, but they are not mandatory. From this dough you can make 3 loafs, or twenty rolls, or even pizza or “focaccia”.
INGREDIENTS FOR 3 loafs, twenty rolls, or pizza/“focaccia” for 6 persons.
- water, 600 g
- brewers’ yeast, 50 g
- honey, 1 teaspoon
- vinegar, 1 tablespoon (optional)
- extra virgin olive oil for the dough, 20 g (optional)
- flour, all purpose, 450 g approx
- flour, whole wheat, 450 g approx
- salt, not more than 1 small teaspoon (optional)
PREPARATION
Pour the lukewarm water in a large bowl..
Add yeast and honey, stirring with a whisk.
Add the vinegar.
Add the whole wheat flour, while continuing to whisk.
Add salt and oil.
Start adding the all purpose flour. Be careful: the quantity of flour may vary. Therefore do not pour all flour at once since it could be too much. But it might also happen that you will have to add more.
When the dought becomes too hard, continue with a wooden spoon and then with your hands.
At this point put the dough on the baking table, slightly dusted with flour, and continue to knead.
The dough will be ready when it feels elastic and do not stick too much to your fingers.
Make the dough into a ball and put it back into the bowl. Sprinkle some flour and conver with a clean canvas.
Store away from draught: in the oven (unheated), in the cupboard or ina a kitchen cabinet.
Let the dough rise for approximately 1 hour.
Knead the dough on the table: remeber to put some flour on your hands and on the table.
At this point the dough is ready to be made into a loaf, small breads or even a “focaccia” or a pizza.
Turn on the oven at 200°C (390°F).
Rolls: split the dough in 20 pieces. Roll them into small balls, place them on a baking sheet sprinkled with flour, leaving some space between each other. Cut the surface with a knive or with scissors, making a cross. Cover with a canvas and let the dough to rise for approximately 30 minutes, while the oven reaches the right temperature. Bake for 10-20 minutes, according to the size of the rolls.
Loaf: split the dough in 2 or 3 parts (it bakes more evenly if the piece is not too large). Form the desired shapes and put them on a floured baking sheet. Cut the surface with a knive or with scissors. Cover with a clean canvas and let it rise for at least 30 minutes. Bake for 25-40 minutes according to the size of the loafs.
Crunchy Focaccia: roll out one fourth of the dough (very thin) and place it on a greased (with olive oil) baking sheet.
Sprinkle some olive oil on the surface, add some salt and a lot of rosemary leaves. Bake immediately, for approximately ten minutes.
Soft and thick Focaccia: roll out a part of the dough. It should be 1-1.5 cm thick. Place it in a baking sheet or dish, generously greased with olive oil. Make some holes on the surface with your greased fingers, sprinkle generously with oil al let it rise again for a half hour. Before putting into the oven, splash some water on the surface and then sprinkle some coarse salt on top. Bake for approximately 20 minutes. Pour some additional olive oil while it is hot.
Pizza: roll out the dough and put it in a greased dish of baking sheet. Stuff with your favourite ingredients: onione, peppers, eggplants, tomato, tomato sauze, pesto sauce, cheese and nuts. For a classic "pizza margherita" start with mozzarella chieese first, then crushed peeled tomatoes, and finally oregano and oil: the cheese keeps softer in this way.
NUTRITIONAL VALUE 1 roll (dough divided in 20 pieces)
- energy 161 kcal (686 kJ)
- protein 5.6 g
- fats 1.7 g (di cui saturi 0,3 g)
- carbohydrates 33.1 g (di cui zuccheri 1.3 g)
- fibre 3.1 g
- sodium 120 mg
- potassium 123 mg
WHOLE WHEAT BREAD WITH NUTS AND SEEDS - vegan
To make your bread tastier and more nutritious, you can add walnuts, hazelnuts, pistachios, sunflower seeds, flax seeds, etc. Any of the seeds that you might have a t home will do fine. In this recipe you will find walnuts, flaxseed and sunflower seeds: the resulting bread is rich in protein, magnesium, potassium, polyunsaturated fatty acids and isoflavones.
These rolls are perfect for a snack at school. Or they could go with a big salad, to make a complete and healthful meal..
Be careful for dried fruit allergies (peanuts etc.)
INGREDIENTS FOR 3 LOAFS, 20 ROLLS
- water, 600 g
- brewers’ yeast, 50 g
- honey, 1 teaspoon
- vinegar, 1 tablespoon (optional)
- extra virgin olive oil for the dough, 20 g (optional)
- walnuts, 100 g
- sunflower seeds, 50 g
- flax seeds, 50 g
- flour, all purpose, 450 g approx
- flour, whole wheat, 450 g approx
- salt, not more than 1 small teaspoon (optional)
PREPARATION
Pour the lukewarm water in a large bowl..
Add yeast and honey, stirring with a whisk.
Add the vinegar.
Add the whole wheat flour, while continuing to whisk.
Add salt and oil.
Add all the seeds. If you have a food processor, you can quockly grind the flax seeds, to make them more bioavailable.
Start adding the all purpose flour. Be careful: the quantity of flour may vary. Therefore do not pour all flour at once since it could be too much. But it might also happen that you will have to add more.
When the dought becomes too hard, continue with a wooden spoon and then with your hands.
At this point put the dough on the baking table, slightly dusted with flour, and continue to knead.
The dough will be ready when it feels elastic and do not stick too much to your fingers.
Make the dough into a ball and put it back into the bowl. Sprinkle some flour and conver with a clean canvas.
Store away from draught: in the oven (unheated), in the cupboard or ina a kitchen cabinet.
Let the dough rise for approximately 1 hour.
Knead the dough on the table: remeber to put some flour on your hands and on the table.
At this point the dough is ready to be made into a loaf, small breads or even a “focaccia” or a pizza.
Turn on the oven at 200°C (390°F).
Rolls: split the dough in 20 pieces. Roll them into small balls, place them on a baking sheet sprinkled with flour, leaving some space between each other. Cut the surface with a knive or with scissors, making a cross. Cover with a canvas and let the dough to rise for approximately 30 minutes, while the oven reaches the right temperature. Bake for 10-20 minutes, according to the size of the rolls.
Loaf: split the dough in 2 or 3 parts (it bakes more evenly if the piece is not too large). Form the desired shapes and put them on a floured baking sheet. Cut the surface with a knive or with scissors. Cover with a clean canvas and let it rise for at least 30 minutes. Bake for 25-40 minutes according to the size of the loafs.
NUTRIENT COMPOSITION of 1 roll
- energy 218 kcal (686 kJ)
- protein 7.5 g
- fat 6.8 g (di cui saturi 0,8 g)
- carbohydrate 33.9 g (of which sugars 1.5 g)
- fiber 4.5 g
- sodium 122 mg
- potassium 177 mg
- phosphorus 164 mg