One of the things I like to get from Ikea is Knackebrod. It’s basically a large rye cracker and is fantastic with almost anything you can think of on top. One day I decided to try making it myself. Summer is coming and it would be good to have it in the arsenal. I searched on pinterest and selected this recipe. It is a modern recipe with sesame seeds added. It was absolutely delicious. They are rather hard so if you have small people in the house they may not enjoy them. My son found them too hard so I had to eat the whole batch myself (not complaining). Continue reading Knackebrod – Scandinavian Flat Bread
I came across this recipe on Pinterest a week or so ago and thought one of my gluten-free friends would like it. I didn’t actually intend to make it myself but she happened to come over later that week so we tried it out. I have to say I was pleasantly surprised. We didn’t follow the suggestion of putting the pan in the oven and subsequently it wasn’t crispy on the bottom. The top was delightfully crispy and the Parmesan cheese I sprinkled over the top was great. I wanted to try it again pan fried. I made it twice because I wanted to try a couple of tweaks. I am teaching a hummus class at a local cafe in June and am making pan fried flat bread at the same time. I thought could be a great addition to the lineup as it would taste superb with hummus. Sadly, it didn’t turn out that well panfried. So baked it will remain.
I made a couple small changes to the original recipe.
- used rice flour instead of quinoa flour (you can make your own by grinding quinoa in a food processor or coffee grinder)
- baked it for 30 minutes (mine was about twice the thickness of the picture in the original recipe)
- added a bit of salt, pepper and garlic powder to the dough before baking
- used olive oil
Where to get quinoa キヌア kinua in Japan
- supermarkets – some supermarkets carry small bags of quinoa in the rice section. This quinoa is meant to be added a tablespoon at a time to rice as an add-in. The brand I most often see is this one (be careful as they also sell millet in bags that look exactly the same) and it is a perfect size for a couple of batches of quinoa bread.
- import shops – you will likely find bigger bags here but still possibly only 400g or so. I often see this bag. You sometimes also find Alishan Organics quinoa in import shops.
- Health food stores will have medium sized bags.
- Amazon – here is a link to a search for キヌア
- Rakuten – here is a link to a search for キヌア
- Yoyo Market – they carry Alishan Organics quinoa
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How can you not love a good foccacia bread. I hadn’t made this recipe in a couple of years when I suddenly remembered about it. This was a find from Allrecipes.com back in the day before I discovered it is often easier to find good recipes on good blogs. I didn’t change a thing from the recipe so I’ve just cut and pasted it. I used the regular shredded cheese they sell at Japanese supermarkets – some sort of processed mozzarella-like cheese. The baking time didn’t have to be adjusted for my tiny little Japanese convection oven.
By: Terri McCarrell posted here
2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 pinch ground black pepper
1 tablespoon vegetable oil (I used olive oil)
1 cup water
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese (I used the shaky stuff)
1 cup mozzarella
In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic.
Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.
Yesterday afternoon as I was wasting time on the internet (the whole day actually), I discovered a recipe for Irish Soda Farls on Allrecipes.com. I have wanted to make Irish soda bread for a while so this seemed like the perfect opportunity to try something similar out. I was supposed to start work at 8am today so I decided to make them the night before. My client called me early this morning to cancel so I could have made them fresh this morning. Next time.
Irish Soda Farls
Posted by Ita on Allrecipes.com
2 cups all-purpose flour (I used 1 cup wholewheat and 1 cup all-purpose)
1 teaspoon baking soda
1 cup buttermilk (I used a splash of vinegar and regular milk)
Get a heavy based flat griddle or skillet on medium to low heat. I actually just used a regular non-stick pan and didn’t preheat. Place flour and salt in a bowl and whist together. Make a well in the center and pour in buttermilk. Mix the dough quickly and knead very lightly on a floured surface. Press into a flattened circle about 1/2 inch thicke. Cut into fours with a floured knife. Sprinkle a little flour over the base of the pan and cook the farls for 6-8 minutes on each side or until golden brown.
I ate mine with raspberry jam and peanut butter. I imagine they would taste great with any toast topping.
This is a recipe adapted from the Artisan Bread in Five Minutes a Day Master Recipe. Adapted may be too strong a word. I added 3/4 tablespoon of cinnamon and some raisins to a half batch. Japanese bakeries often sell small heavy loaves of raisin bread. I love them and thus tried to make something similar. It was a success – everything I had dreamed of.
Raisin Bread (Half Batch)
Makes two one pound loaves
From the Master Recipe in Artisan Bread in Five Minutes a Day
1 1/2 cups lukewarm water
3/4 tablespoon yeast
3/4 tablespoon kosher or other coarse salt
3 1/4 unsifted, unbleached, all-purpose flour measured roughly
3/4 tablespoon cinnamon powder
A handful of raisins per loaf
Mix the water, yeast and salt in a large bowl. I like to use a whisk. Mix in the flour and cinnamon (I mixed the cinnamon into one of the middle cups before adding to the water) in to the water/yeast mixture and stir until combined. The dough should be uniformly moist with no dry patches. You do not need to knead. Allow to rise for two hours or until the dough has risen and flattened out on top. During the rising, keep the dough lidded or covered with saran wrap but not airtight (leave a small part of the opening uncovered). After rising the dough can be used immediately or refrigerated for up to 14 days. It is easiest to work with after it has been refrigerated for 3+ hours.
Cut off a pound of dough and shape into a ball by stretching the sides of the dough out and gathering them on the bottom. The top should be smooth. Sprinkle with flour and place on a lightly floured surface. Roll into a rectangle and sprinkle with raisins. Roll up like you would cinnamon buns. I then joined the two ends together to make a ring. It looked a lot like a giant bagel. Let rest for forty minutes.
Twenty minutes before you are ready to bake, preheat the oven and baking stone to 450F (I do 200C in my small convection oven). Place a boiler tray in the rack below (in my case a metal cup of water). Score the top of the bread to allow for rising. Just before putting the bread into bake, pour boiling water into the boiling tray to create a steaming effect. Bake for 30 minutes (20 in my oven) until golden brown and sounds hollow when you knock on the bottom. Cool completely before eating to allow the bread to finish baking inside.
The pumpkin (actually, kabocha) recipes continue. This is a great kabocha bread recipe I found here on Allrecipes.com last year. I think I have made it four or five times and always enjoy it. It tastes really good the day you make it and, like many pumpkin and spice combos, tastes even better the second day. I use kabocha as pumpkin in fall recipes and this recipe is actually a pumpkin recipe. I always make a half batch and have posted that with small alterations.
Delicious Kabocha Bread
Submitted by: v monte on allrecipes.com
1-1/2 cups and 2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 cup solid pack kabocha puree
1/2 cup vegetable oil
3/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup brown sugar
1/3 cup water
Preheat the oven to 170C.
Mix all the dry ingredients together with a whisk in a large bowl. Mix all of the wet ingredients together in a small bowl. Make a well in the center of the dry ingredients and add wet. Mix until combined. Half fill prepared loaf pans with the batter. Bake for one hour. I used small loaf pans and baked them for about 40 minutes. Cool and serve. Tastes great the next day.
I bought Artisan Bread in Five Minutes A Day and The Bread Baker’s Apprentice for my birthday and have been enjoying them. I have been using the first one so far and have been thoroughly impressed with what I have made. My latest bread is Broa, a corn bread from Portugal that is vastly different to what North Americans think as corn bread. It is a yeast bread with cornmeal in it.
I had it for breakfast with raspberry jam and it was wonderful. I think it will taste great with soup or flavored cream cheese. I made a half batch but posted the recipe for a full batch. My note on salt applies to a full batch.
Broa (Portuguese Corn Bread)
Artisan Bread in Five Minutes A Day, p.82
Makes four, one pound loaves
3 cups lukewarm water
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons kosher salt (I used 1 tablespoon regular table salt)
1 1/2 cups stone-ground or standard cornmeal (I used standard)
5 cups unbleached all-purpose flour
cornmeal for pizza peel
- Mix the yeast, salt and water in a large bowl or tupperware container. (I usually use a whisk)
- Mix in the remaining dry ingredients without kneading, using a spoon. You may need to wet your hands and mix the last bit of flour by hand.
- Cover, but don’t make it airtight, and allow to rest at room temperature until the dough rises and collapses (or flattens on top). Approximately two hours. (If you make it air tight you may find that the dough spoils)
- The dough can be used immediately or stored in the refrigerator for up to ten days. Remember – don’t store it in an airtight container. The dough is easiest to handle when cold.
- Dust the surface of the refrigerated dough with flour and cut off a pound (grapefruit sized) piece. Dust the piece of dough with flour and shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Flatten slightly and allow to rest and rise on a cornmeal-covered pizza peel for 4o minutes. (I have an oven/microwave with a rotating tray so I use cornmeal on parchment paper and place it directly on the tray.
- Twenty minutes before baking time, preheat the oven and baking stone to 450F (I have a convection oven so I bake at 200C). Place an empty boiler tray on another rack that won’t interfere with the baking bread. (My oven is tiny so I put an individual muffin cup full of water when I preheat the oven)
- Just before baking, sprinkle the loaf liberally with cornmeal and slash a cross, scallop or tick-tac-toe pattern into the top, using a serrated bread knife. Leave the cornmeal in place for baking but tap extra off when eating.
- Slide the loaf directly onto the pizza peel (in my case, the tray), pour one cup of boiling water in the broiler tray and quickly close the door. Bake for about 30 minutes, until deeply browned and firm. Smaller or larger loaves will require adjustments in baking time.
- Allow to cool properly before slicing or eating.
Note: I paraphrased some of the directions but some are word for word from the book.
Note 2: I read in The Bread Bakers Apprentice that you should reduce baking heat when using a convection oven. I also read that you should always allow bread to cool because the baking process is not finished as soon as the bread leaves the oven. If the bread hasn’t been cooled enough it will be on the chewy side.
I found this recipe via @williamcooks on twitter. He posted this recipe at about the same time I was considering baking bread. I saw it and jumped on it. You can find the original recipe posted here on Epicurious. I’ve posted a half batch with my changes.
I made the dough into a mini loaf (to accommodate my tiny Japanese oven) and buns. The buns turned out great.
Since it is a dense bread and that fact is stated in the recipe I should have just stuck with buns. The top of the loaf got rather brown quickly and the middle didn’t have a chance to cook properly.
Epicurious | July 2009
1/8 cup canola oil
3/4 tbsp yeast (the original recipe has a mistake on it so I guessed)
1 1/4 cups warm water
3 1/2 cups all-purpose flour (I used 1 cup whole wheat and a couple of tbsps of bran)
1/2 tablespoon salt
1/3 cup honey (I used ume honey)
In a small bowl, combine the oil, yeast, and warm water and stir to dissolve the yeast. Let sit for 5 minutes, or until foamy.
Combine the flour and salt and mound in a large bowl. Make a well in the middle. Slowly pour the dissolved yeast into the well, working in the flour with your fingertips, then knead the dough until a ball forms. Knead in the honey (so messy). Don’t knead on the counter – they honey makes a huge mess!
Put the dough in a large oiled bowl and turn to coat. Cover with a damp cloth or oiled plastic wrap and let rise to 1 1/2 times the original size, about 1 hour.
Grease two 9 x 4-inch loaf pans. If you have a small Japanese oven (think the smallest microwave you’ve ever seen) go for buns instead. Punch down the dough and transfer to a floured work surface. Knead for 5 minutes. Divide the dough in half and shape into loaves. Place in the prepared pans, cover with plastic wrap, and let rise for 20 minutes.
Preheat the oven to 400°F. Place the pans in the oven and bake until the tops are golden, about 25 to 30 minutes (my oven took 15-20min). Invert the pans onto a cooling rack and let sit for 5 minutes, then remove the pans and let cool.
This is a staple recipe in my collection. I discovered it last summer and have been making it regularly since. I have a tried a few different combos. Black sesame, rye, whole wheat and herb. It would be good to make makeshift pizzas under the broiler or using the toaster setting of a Japanese microwave. This is great with dip as well.
Grilled Rosemary Flatbread
Easy Summer Cookbook p.184
250g white flour
1 1/2 tsp easy-blend yeast
1tsp sea salt
120mL hand hot water
2tbsp olive oil
Whisk flour, yeast and salt in a large bowl. Make a well and add oil and water. Mix until combined and then kneed on a floured board for a few minutes until smooth and elastic. Make dough into a ball and place in an oiled bowl, turn to coat. Let sit covered for 45-60min until doubled in size. Punch down dough and divide into 4-6 equal pieces. Roll each piece on a lightly floured board into a 15cm oval. BBQ or cook in a frying pan over low heat for 5min or until browned nicely and edges are cooked on top, brush with oil (optional), turn and cook for a further 4-5min.
Flour – use any combination of flours up to 50% of the total amount of flour. My favorites are rye, graham and whole wheat flours. I sometimes add wheat bran too.
Herbs – add 1tbsp chopped fresh herbs or half that of dried herbs
Sesame Seeds – add a tablespoon or two of black/white sesame seeds and a drop of two of sesame oil
Spices – add 1/2-1tbsp of your favorite spice. I’ve tried curry, shichimi and cajun.