Pizzák minden mennyiségben

2 éves lett a BreadBakingDay játék, amelyben rendszeresen részt veszek én is. Az évfordulós, 21. kiírásban valamilyen pizzát kellett sütni. Jómagam az ige látványos, és nem kevésbé finom Újkrumplis lepény receptemet osztottam meg angolul is. További 54 fantasztikus recept pedig Zorra összefoglalójában itt!

A következő kör házigazdája Stefanie, a téma pedig: Édes kenyerek. Ezen még gondolkodnom kell! :)

Pizza with Potatoes (BBD #21)

(Magyarul)

I often prepare pizzas, so I was glad to read Zorra’s announcement of BBD #21: Pizza Party. I love pizzas because they are extremely versatile and can be tuned to various tastes. I always use the same recipe for the dough: it’s egg- and milk-free (vegan) with wholemeal flour. However, I rarely prepare the same topping twice: I love using seasonal vegetables and the spices I actually desire for them. And sometimes I omit the classic tomato sauce, and use a sour cream or yoghurt based mixture instead.
For this event I’ve prepared a really colourful (and delicious!) pizza with new potatoes.


Ingredients for the dough:

• 2 cup whole wheat flour or Graham flour
• 7 g dried yeast
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 teaspoon honey or unrefined cane sugar
• Cca. 200 ml lukewarm water

Ingredients for the topping:

• 1 tablespoon olive oil
• ½ teaspoon dried rosemary leaves
• ½ teaspoon turmeric
  
• ¼ teaspoon freshly-ground pepper
• 350-450 g sour cream
• 1 teaspoon salt
• Cca. 1 kg potatoes

In addition you’ll need:

• A little olive oil to oil the baking sheet
• Chopped parsley leaves and paprika powder for the decoration

Preparation:

1. Knead a soft, but not sticky dough from the ingredients listed above. Cover with a tablecloth and put aside.
2. Prepare the sauce: Heat the olive oil in a large saucepan. Add the spices and heat them together for a short time. Then add the sour cream, stir well and bring to the boil.
3. Wash well the potatoes. If their skin is thin, you needn’t peel them. Cut them to thin slices, and add to the sauce. They should be covered in it, without too much sauce being at the bottom.
4. Lightly oil a large baking sheet, and arrange the dough in it (I usually prepare a rectangular pizza in my largest baking sheet, and cut it into four). Then arrange the potatoes on the top.
5. Bake at 180 degrees Celsius for about 25-30 minutes, until the potatoes soften and the dough gets a light brown crust at the bottom.
6. Decorate with stripes of the chopped parsley leaves and paprika powder.
7. Cut into slices and serve immediately. Good appetite!

Another pizza variation I’ve already written about in English:
Pizza with Sunchokes and Smoked Cheese

Többmagvas kenyerek szerte a világból

Két kihagyott BBD forduló után a múlt hónapban összejött a nevezés nekem is. Ezúttal többféle gabonából készült lisztet kellett használni a pályaműhöz. Azelőtt a tavaszi ízek (összefoglaló itt), még előtte pedig a gyors kenyerek (összefoglaló itt) volt a téma. Nem is kellett sokat gondolkodnom, hogy egy "három az egyben" bejegyzéssel rukkoljak elő, és olyan valamit válasszak, amivel akár ezekre a korábbi fordulókra is nevezhettem volna. Ez pedig a háromlisztes reform palacsinta lett, a tavasz jegyében némi bodzavirággal kiegészítve a tészta egy részét. Az angol nyelvű bejegyzésem itt olvasható, magyarul meg korábban itt írtam róla. Az összefoglaló, további 39 nagyszerű többmagvas kenyérrel itt olvasható.

A következő kör házigazdája az esemény kitalálója, Zorra, és a második évfordulóra kiírt téma a Pizzák. Azt hiszem, már tudom is, hogy melyik receptemmel fogok benevezni! ;)

Three-flour Pancakes (BBD #20)

(Magyarul)

I've missed two BBD rounds recently, so I've decided to write a three-in-one post for the current one, hosted by Rachel of Tangerine's Kitchen. Here's my quick, spring, multigrain bread:

Recipe: Three-flour pancakes

Ingredients:

For the batter (for cca. 20 pancakes, depending on the size):

• 4 tablespoon (80 g) whole wheat flour
• 4 tablespoon (80 g) whole rye flour
• 4 tablespoon (80 g) corn flour
• 1,5 tablespoon corn starch
• 1 teaspoon baking soda
• a pinch of salt
• (for the brown ones: add 2 tablespoon unsweetened cocoa powder, too)
• (if you want it to have a smell of spring: add a handful of elderberry flowers without the stalks - it works with dried elderberry flowers, too)
  
• cca. 700-800 ml water
• 2 tablespoon cooking oil

For the filling:

your favourite jam / honey + cocoa powder / honey + ground cinnamon / honey + ground walnuts / hazelnut cream / shredded apples / cottage cheese / etc.


Preparation:

1. Measure the powders into a large bowl and mix well. Add the water in 3-4 smaller instalments, and mix until smooth. Finally, add the oil and mix again.
2. Heat a non-stick griddle or frying pan, then pour some batter into it. (If it doesn't spread thin, add some more water to the rest of the batter.) Brown on both sides over high heat, flipping it when the edges pull away from the griddle.
3. Spread the filling on the pancake, roll it up and eat. It's great both hot and cold. (I usually eat the first ones while I'm preparing the rest :)
   

Krumplis kenyerek minden mennyiségben

Lezárult a februári BBD forduló, amelyben krumplis kenyér készítése volt a feladat. A házigazda Lien két részben tette közzé az összefoglalót, ami itt és itt olvasható.

Jómagam a nagy sikert aratott tejszínes-krumplis kenyér receptjével (angolul itt), valamint kétféle krumplis-zöldséges pite recepttel (ezzel és ezzel, angolul egyben itt) neveztem be (habár ez utóbbi igencsak feszegette a téma határait). A savanyúkáposztás kenyér is a lehetséges jelöltjeim között volt, de ez inkább finom lett, mint szép, úgyhogy alulmaradt :)

A következő kör házigazdája Mansi, a téma pedig: gyors kenyerek (a kiírásban elég jól be is határolja, hogy mit ért alatta). Ötletem már van; akár a régebbi, magyarul már közzétett receptjeim közül is tudnék választani, de akár valami újdonság is belefér. Majd még meglátom!

Vegetable Pie (BBD #17)

(Magyarul itt és itt.)

Lien has chosen a superb theme for BBD #17: Bread and Potatoes. I've already shared the recipe of a loaf with cream and potatoes. My other choice is actually a main dish. It's quite spectacular and delicious at the same time, and it's not difficult to prepare at all. It's ideal if you're expecting a vegetarian guest, or are vegetarian yourself. I'm going to present a vegan and a lacto-vegetarian version as well.

* * *

For more pictures please click here

This is a pie with a thin crumb, soft vegetable cream and delicious baked vegetables. This time, in addition to potatoes I've used broccoli, carrots and parnsnips for the topping, but I think it should work with other vegetables as well.

Recipe: Vegetable Pie (vegan)

Ingredients for the dough (for 2 pies 24 cm in diameter each):

• 2 cup whole wheat flour or Graham flour
  
• 7 g dried yeast
  
• 1 teaspoon salt
  
• 1 tablespoon olive oil
  
• 1 teaspoon unrefined cane sugar
  
• cca. 200 ml lukewarm water

Ingredients for the topping (for 2 pies):

• 1 broccoli flower
• 3 parnsnips
• 2 carrots
• 6-7 potatoes
• water and salt for cooking the vegetables
  
• 2 tablespoon cooking oil plus some for greasing the pan
  

Method:

1. Knead a dough from the ingredients listed above. It should be soft but not sticky. Cover with a tea-towel and put aside.
2. Peel and cut the vegetables. Select the most beautiful pieces of parnsnips, carrots and broccoli for the topping. Cut the rest to small pieces, and add potatoes, too. The volume of the vegetables should be about three times the volume of the dough.
3. Pour some water on the cut vegetables, add some salt, and cook them until soft.
4. Meanwhile, lightly oil two pie-dishes (mine are 24 cm in diameter), and arrange the dough in them, forming a high edge.
5. Drain the cooked vegetables and mash them. Spread the puré on the dough, and make a striped pattern with a fork.
6. Drizzle with a little cooking oil, then arrange the raw vegetables on top.
7. Put into the cold oven, and bake at 180 degrees Celsius for 30 minutes. It's ready when the dough pulls from the ceramic dish at the edges. Then the vegetables are kind of "al dente" on top (if you prefer them soft, you should pre-cook them).
8. Serve immediately in the pie-dish. A glass of white wine complements it really well.

* * *

For more pictures please click here

For this version I didn't cook and mash the potatoes for the topping. I just grated them, added some cheese, and spread the whole thing on the dough. This resulted in a different texture in the baked pie. The Brussels sprouts were also a great choice with their rich flavour and spectacular look (but I think this version also works with other vegetables).

A lacto-vegetarian variation: Pie with Potatoes & Brussels Sprouts

The dough is the same as above

For the topping (for 2 pies):

• 8 medium-sized potatoes, peeled and grated
• 200 g smoked cheese, grated
• 20-25 Brussels sprouts, halved

Method:

1. Prepare the dough as explained above.
2. Peel and grate the potatoes, grate the cheese, then mix them together.
3. Lightly oil the pie-dishes, and arrange the dough in them, forming a high edge.
4. Put the potato and cheese mix on the dough, then arrange the Brussels sprouts on them. Drizzle with a little oil.
   
5. Bake and serve the same way as the other version.
   

Bread with Cream and Potatoes (BBD #17)

(Magyarul itt.)

Lien has chosen a superb theme for BBD #17: Bread and Potatoes. I immediately had some ideas, and also found some promising recipes to try. I've already written about these in Hungarian, and now I'm going to share the best ones in English, too.

The first one is a hearty loaf with cream and potatoes. The potatoes are included in the dough, but they aren't cooked beforehand. I especially like the texture of this bread and the fact that the pieces of shredded potatoes can be seen in the slices. And, thanks to the cream and the potatoes, it doesn't go dry as quickly as other breads usually do. It was so successful with me and my family that I've baked it several times this month and I'm definitely going to keep the recipe for future use.

Recipe: Bread with Cream and Potatoes (lacto-vegetarian)

Ingredients:

• 200 ml whipping cream
• 50 ml water
• a little unrefined cane sugar
• 20 g fresh yeast

• 4-5 medium-sized potatoes, peeled and shredded
• 500 g whole spelt flour, sifted
  
• 2 teaspoon salt
• cca. 100 ml water, as needed

Method:

1. Warm the cream and the water, and start the yeast in it with the sugar.
2. Meanwhile, prepare the other ingredients.
3. Knead a soft dough from the ingreadients, adding more water as needed. Finally, sprinkle with a little flour.
   
4. Grease a large loaf pan and put the dough in it.
   
5. Cover it and put in a warm place until it doubes in volume (cca. one hour).
6. Cut the top with a sharp knife.
7. Bake it at 200 degrees Celsius for 30 minutes, then lower the heat to 180 degrees Celsius and bkae it for 20 more minutes. Turn off the oven, but leave the bread there for 15 more minutes, without opening the door.
8. Remove it from the oven and the pan, and let it cool on a wire rack.
9. Slice and enjoy. It's deliciuos as is, or with butter, home-made jam, etc.

Note:

• I suspect it should work with a bread-maker as well. However, I prefer kneading the dough by hand and baking it in a regular oven. This way the bead keeps moist longer.

My other choice fitting the theme is a vegetable pie. For the entry about it please click here.

Sok-sok sajtos kenyér szerte a világból

Újabb BBD forduló zárult, immár a tizenhatodik. A házigazda Temeperance sajtos kenyereket kért az alkalomra. A 47 pályaművet tartalmazó összefoglaló itt érhető el. Már választottam belőle receptet kipróbálásra, nem is egyet...

Jómagam csicsókás lepényt készítettem füstölt parenyicával az alkalomra. Erről írtam is magyarul itt, az angol nyelvű bejegyzésem pedig itt olvasható (a recept meg a képek ugyanazok benne, a felvezető nyilván egy kicsit más).

A következő kör házigazdája Lien, a téma pedig: kenyerek krumplival. Mint ez a bejegyzésem mutatja, már elkezdtem a szóba jöhető ígéretes receptek tesztelését. Nagyon bevált, de van még egy másik is, amit mindenképpen ki akarok próbálni. Aztán győzzön a jobb! (De ha szorgalmas leszek, akár mindkettőt megírom angolul is.)

"Pizza" with Sunchokes and Smoked Cheese (BBD#16)

I love pizzas and pizza-style breads because they're quick and easy to prepare, and the topping can be changed according to my mood or the contents of the fridge. Sometimes I make it with the classic tomato sauce, but I also like this white variety with cream cheese and yoghurt, or sour cream. Originally, it was topped with scraps of bacon, but since I became vegetarian, I've made it with pieces of smoked cheese instead. I often use parenyica, which is a special Hungarian cheese. It is kneaded and rolled up, and has a delicious flavour.

Now I'm going to share my old recipe, as well as a variation on it, which I've prepared specifically for BBD #16 Bread with Cheese.

* * *

White "Pizza"

Ingredients:

For the dough:

• 2 cups whole wheat flour
• 7 g active dry yeast
• 1 tsp salt
• 1 Tsp olive oil
• 1 tsp honey or unrefined cane sugar
• cca. 200 ml lukewarm water

For the topping:

• 200 g cream cheese + 175 g yoghurt (375 g thick sour cream is also fine)
  
• 200 g smoked cheese (I use parenyica, but it works with almost any kind of cheese)
• Provance herb mix (or oregano, basil, rosemary, thyme - dried or fresh)
  

Preparation:

1. Knead a soft dough from the ingredients (by hand or with the help of a bread-maker). Cover it and put to a warm place.
2. Prepare the topping. Mix the cream cheese and the yoghurt (or the sour cream) with the herbs. Cut the cheese to small pieces.
   
3. Grease a large baking sheet (I use a rectangular one, and cut the baked "pizza" to four smaller rectangles).
4. Roll out the dough and put to the baking sheet. Spread the topping on it, then arrange the pieces of cheese.
5. Bake for cca. 20 minutes at 180 degrees Celsius. It's ready when the edges pull apart from the baking sheet and the cheese gets a bit roast.
6. Cut into slices and serve immediately. Since the cheese is a bit salty, I don't put extra salt into the topping. However, you can put a little salt on it on your plate if desired.

* * *

"Pizza" with Sunchokes and Smoked Cheese
(White "Pizza" - Winter Edition :)

This time I prepared a variation on this recipe, and I think this way it was even more delicious. For the dough, I made the one for Pogácsa with Sunchokes, and for the topping I unrolled the parenyica, to get swirls. I spread only 175 g yoghurt on the dough, and sprinkled it generously with the dried herbs. It took cca. 30 minutes at 180 degrees Celsius to bake it. I think the sunchokes and the smoked cheese is a very good combination. I drank a glass of red wine afterwards. (Unfortunately, sunchokes aren't available all the year, so this is kind of a "Winter Edition" of the dish.)

Ünnepi kenyerek szerte a világból

Nemrég zárult a 15. BBD forduló, melynek házigazdája, Annarasa ünnepi kenyereket kért. A három részes összefoglaló itt, itt és itt olvasható. Jómagam a reform bejglim receptjét küldtem be, az angol nyelvű bejegyzésem itt olvasható (korábban pedig magyarul itt írtam róla).

A következő fordulóban sajttal kell kenyeret sütni. Most, hogy a füstölt parenyica visszaszivárgott a konyhámba, nem kizárt, hogy elkap az ihlet és alkotok valamit :)

Bejgli with Walnuts & Poppy Seeds (BBD #15)

Annarasa’s choice for the theme of this month’s BreadBakingDay is festive breads.

I’d like to share my recipe for bejgli, which is a traditional Christmas cake in my country (Hungary). Since I’m almost vegan and don’t use the common refined ingredients, I had to be rather creative to prepare my version. For the dough I used less fat, whole wheat flour, and no eggs. For the fillings I used home-made jams and the respective dried fruits instead of the traditional milk, breadcrumbs and raisins in addition to the walnuts and poppy seeds, which are the two classic fillings (though chestnuts and other alternatives are becoming more and more popular nowadays).

Recipe: Bejgli with Walnuts & Poppy Seeds

Ingredients:

For the dough (for 2 rolls):

• 500 g whole wheat flour
• 7 g baking powder
• 7 g active dry yeast
• 1 pinch salt
• 1 tablespoon ground flax seeds
• 1 tablespoon honey or unrefined cane sugar
• 150 ml sunflower oil
• cca. 250 ml lukewarm water
  

For the fillings:

• Walnuts (for 1 roll): 125 g ground walnuts, cca. 100 ml apricot jam, a handful of dried apricots cut into small pieces and soaked in water
• Poppy seeds (for 1 roll): 100 g ground poppy seeds, cca. 100 ml rosehip jam, a handful of dried rosehip cut into small pieces and soaked in water
  

On top:

• 1 tablespoon honey
• 1-2 tablespoon water (the soaking water of the dried fruits is the best)
  

Preparation:

1. Cut the dried apricots and the dried rosehips into small pieces and soak in some water, separately.
2. Knead a soft dough from the ingredients listed above. The amount of the water you need to add depends on the exact quality of the flour. The dough should be soft but not stick to your hands. Cover with a tea-towel and keep in a warm place till you prepare the fillings.
3. Mix the ground walnuts / poppy seeds with the jam. Add the soaked fruits as well. Add some of the soaking water if necessary to get an easily spreadable but not too soft cream. Sweeten if desired (I’ve used home-made, sugar-free jams and didn’t find it necessary).
4. Halve the dough and roll it out to a rectangular shape.
5. Spread one of the fillings on it, and roll up.
6. Put the roll on a lightly greased baking tin.
7. Prepare the other roll with the other filling in the same way.
8. Mix a little honey with a little water, and smear the top of the rolls with this mixture.
9. Put into the pre-heated oven, and bake at 180 degrees Celsius for cca. 30 minutes.
10. Let cool on a wire rack and cut into slices to serve.

Cereal Rolls (WBD '08 - After hours party)

(Magyarul)

I haven't read all of the 246 World Bread Day entries (yet :), but I've already tried one of the recipes. Or, because I'm not very good at following recipes exactly, let's say I've prepared something similar.

So I've found Brii's recipe for cereal bread rather promising, and based on it I baked these delicious cereal rolls for breakfast:

Instead of cereal flakes I've used my favourite muesli, and the flour I've chosen was whole spelt flour. I've prepared a smaller amount of dough, and formed rolls from it, which I baked in a greased muffin pan afterwards.

First of all, I started 10 g fresh yeast in about 200 ml lukewarm water with a little honey. Meanwhile, I put the other ingredients into a large bowl: 300 g muesli, 120 g whole spelt flour, 1 tsp sea salt. Then I added the yeast, and mixed the whole thing with a wooden spoon. I needed to add some more water to get a soft dough. I covered it with a tea towel and let it rise for the night. Then I kneaded it again, this time by hand, and I needed to add a little more water, because the cereals have taken up quite a lot of liquid and the dough was very hard. I greased a muffin pan, divided the dough into 12 portions, formed a roll from each and pressed them into the pan. I let them rise for about an hour, then put the whole thing into the oven, baked for 20 minutes at 200 degrees Celsius (without pre-heating), and then left them in the hot oven for 5 more minutes.

I ate them when still warm, just as they were. I enjoyed the rich flavour of the muesli, especially the dried fruits in these nutritious pastries. By the way, I didn't find them heavy at all.

Kenyerek szerte a világból

Nem volt az utóbbi időben Bread Baking Day, volt viszont World Bread Day október 16-án, amit természetesen nem hagytam ki. Kenyérrel kapcsolatos élmények, tapasztalatok, gondolatok, bármi lehetett az eseményre írt bejegyzésben, akár készen vett, akár otthon készített kenyerekről.

Összesen 245 nevezés született, a négy részből álló összefoglalóban országok szerint csoportosítva vannak a résztvevő blogok. Én a bejegyzésemben arról írtam, hogy hogyan is szoktam rá a házi kenyérsütésre, majd az utóbbi időben nagy kedvenc csicsókás pogácsa receptemet osztottam meg angolul is (korábban magyarul itt szerepelt már), végül a korábban közzétett angol nyelvű kenyérreceptjeimet gyűjtöttem csokorba.

Természetesen még nem volt érkezésem végigböngészni az összefoglalókat, csak a képeket nézegettem meg, de apránként biztosan sort veszek rajta. Már csak azért is, hogy az 'After hours party' keretében beszámolhassak róla, hogy legalább egyet kipróbáltam rögvest. Na, melyik legyen az? ;)

Ja, Bread Baking Day is lesz most már megint havonta, a következőre színes (valamilyen természetes színezékkel elérve mindezt) kenyerekkel lehet nevezni. Szerintem ezt is megpróbálom!

Pogácsa with Sunchokes (World Bread Day 2008)

As a keen bread-baker, I just can't leave World Bread Day out. After discussing the roots of this passion of mine, I also share a recipe for a kind of bread I really like. Finally, I've collected the other breads which I've written about in English.

* * *

Once upon a time, I had a friend whose family had a bread-maker at home. They were really proud of it because that time it wasn't easy at all to get such a machine in my country (Hungary). I also saw it work, I also smelt the bread while baking, and later I was also allowed to use it. And I immediately knew that I would also like to have one.

Many years later my dream came true. So I began to bake my bread at home, and I also began to experiment with different kinds of flour and flavourings. I also realized that it's great for kneading any kind of yeasted dough, which can be shaped and baked in the oven. Maybe it's not as confortable as if the machine had baked it, but it's still a good method for pizza, rolls or croissants.

The new era began when I bought a new cooker as well, with a really good oven, and realized that even the bread was much better when I baked it there. However, when I didn't have much time, I still used the machine quite a lot.

Nowadays I use wholemeal flour only (mainly wheat and rye, but I'm always willing to try new kinds), and I have some really good recipes I can always use. I still like experimenting, though. I quite often knead the dough by hand, but sometimes (rarely) I have the machine do it for me. I haven't bought bread, rolls or anything like that for years. I believe it's worth taking the trouble and baking all these things at home.

Last year I started my blog, and, of course, I put these recipes there (among a lot of others). And I remember I was really glad when I learnt about BreadBakingDay for the first time. I thought it was really my cup of tea: baking bread and writing about it. And do this in English, which is good practice for me. And reading others' recipes, and trying them, and getting new ideas from all over the world. When possible, for these rounds I make things which are typical in my country or in this region, and I really love reading about (and trying) breads which are typical elsewhere in the world.

* * *

This time I would like to share a new discovery of mine. It's a small bread called pogácsa, a rather popular kind of cake in Hungary (I've discussed this here earlier). Pogácsa with potatoes is really widespread, and the mashed potatoes make the dough softer and delay drying. This one is similar, but instead of potatoes, Jerusalem artichokes (sunchokes - well, I haven't heard this word for it before, but I really like it! :) are used, which add extra flavour to the cake (of course, it can be made with potatoes as well, but the flavour will be much different). (I grow the sunchokes in my garden; for pictures please click here and here.)

Recipe: Pogácsa with Sunchokes

Ingredients:

• 250 g sunchokes, washed well

• 100 ml lukewarm water
• 10 g fresh yeast
• 1/2 tsp honey

• 300 g whole wheat flour (plus a bit more if needed for the right consistency)
• 100 g butter or margarine, melted
• 1 Tsp ground flax seeds (or use less water for starting the yeast, and use 1 egg instead of the flax seeds)
  
• 1 1/2 tsp salt (there's nothing worse than undersalted pogácsa :)

• a little ground walnuts on top (if you make it with potatoes, omit this; you can smear with a beaten egg instead)
  

Instructions:

1. Wash well the sunchokes, then cook them in lightly salty water. Let them cool, remove their skin, and mash them in a large bowl.
2. Start the yeast in the water with the honey.
3. Add the other ingredients to the mashed sunchokes, then add the started yeast, and knead into a ball of dough. Add some more flour if necessary (the exact amount depends a lot on the freshness of the sunchokes). The dough should be soft but not sticky.
4. Cover with a tea-towel, and raise it in a warm place until it doubles in size (cca. an hour).
5. Roll it out into a rectangle, fold one third into the middle, then do this with the other third as well. Roll it out again, and repeat the folding with the other two sides as well. (This way the cakes will be layered.) Roll it out again, but when it's about 30 mm thick, sprinkle the ground walnuts on top, and continue rolling until it's about 15-20 mm thick. Cut a checked patterned into the top with a sharp knife. The lines should be about 5 mm from each other.
6. Cut round shapes with a small cutter or glass. Put the cakes on a greased baking tin, leaving some space between them because they will rise a bit more.
7. Knead the nubbins together, and form more cakes from them in the same fashion. Using a small cutter (35 mm in diameter) I usually have a bit more than 50 cakes altogether.
8. Bake for 30 minutes at 180 degrees Celsius. They are ready when the top and the bottom is brown.
9. It's best when still warm, but the sunchokes (or potatoes) don't let them dry quickly. Enjoy!
   

* * *

Other recipes for breads I've shared in English (all were BBD entries):

• Easter bread - Would you like it sweet or savoury?

• Bread with oat flakes and sunflower seeds

• Cocoa, Cinnamon or Cheese Pastries

• Pogácsa with poppy seeds

• My Favourite Bread Step-by-step

And more will come, I promise ;)

Kenyerek teljes kiőrlésű lisztből - szerte a világból

A legutóbbi BreadBakingDay fordulóban Jude azt kérte, hogy 100 % teljes kiőrlésű lisztből süssünk kenyeret. Talán sosem örültem még így témának, hiszen "mániám" ilyen liszteket használni a fehér helyett. Viszont szinte vadászni kell az ilyen recepteket, vagy - jobb híján - magamnak kikísérletezni. Most viszont 33 remek recept közül válogathatok az összefoglalóban! (Jó, valójában csak 32, mert az egyik az enyém :)

Jómagam a kedvenc, tökélyre fejlesztett dagasztás nélküli kenyeremről írtam ezúttal angolul. Mivel nem kísérleti receptről volt szó, a lépésenkénti fotózást is bevállaltam hozzá, és ezekkel illusztráltam a leírást.

Most két hónap kimarad a BBD fordulókból, októberben lesz viszont World Bread Day, immár a harmadik. A háziasszony a BBD kitalálója, Zorra, részletek majd nála. Számomra újdonság, de jól hangzik :)

My Favourite Bread Step-by-step (BBD #13)

I'm a huge fan of wholemeal flours and wholemeal breads, so I was really happy to read Jude's announcement of the next BBD. Maybe these breads are not so fluffy as those baked from white flour, but their taste and nutritional value is a generous compensation, I think.

This time I didn't try a new recipe for the event. I've decided to share the recipe I follow every week to bake a loaf or two. Of course, I often vary the flavouring/decoration, but the basic method is always the same.

It is a variation of the no-knead bread, which mushroomed among Hungarian gastro-bloggers earlier this year. I also tried it, but from wholemeal flour, and developed this version:

It takes a long time to prepare, but only a little effort, since the longest phase is the raising, which doesn't require any action. I usually do it overnight when the weather is not too hot. However, in summer I prefer mixing the dough in the morning, and baking the loaf in the evening when it's not so hot and I can air the kitchen.

So about 13-14 hours before baking time I mix 500 g Graham or whole wheat flour, 2 tsp salt, 1/3 (yes, one third) tsp dried yeast (or 5 g fresh yeast) in a large bowl. (Variation: up to half of the flour can be changed to whole rye flour. However, this will result in a bit denser bread. Or any amount of whole wheat flour can be changed to whole spelt flour.)


I add 400 ml water, and mix it again.


Then I add small amounts of water as necessary (not more than 500 ml is needed altogether, the exact amount depends on the quality of the flour, which varies slightly). The right consistency is like this: I should be able to mix it with a wooden spoon, but it should be soft enough (sticky, but that's why I use the wooden spoon).


I cover it with a dish-towel, and leave it raise for about 12 hours (in summer shorter time is enough, in winter more might be necessary).

Half a day later it looks like this:

Then I mix it again with the wooden spoon (optionally, I add some seeds, too: sunflower, sesame, flax, coriander, caraway, etc.), and raise it again for about 1 hour.

Meanwhile, I pre-heat the oven to the highest possible temperature (that is 250 degrees Celsius in my case). I grease a baking tin, and pour the dough into it. Important: I don't mix it again this time!

I don't align the top because it will raise a bit more while baking, and there will be a crack on top anyway. I usually decorate it with more seeds.

I put it into the hot oven, lower the heat to 200 degrees Celsius, and bake it for 30 minutes. Then I turn off the oven, but I leave it there for 10 more minutes.

After that, I take it out of the oven, remove it from the tin, and leave it cool on a wooden rack. Preferably, I don't cut it immediately because it can be sliced much better about an hour later.

It can be stored for up to a week in a canvas bag, so I often make two loaves at the same time, thus saving energy.

If, for some reason, there are leftovers, I slice and dry them, and convert them into crumbs with a mincer (yes, this is what a vegetarian uses a mincer for :) The crumbs are great for rissoles, for layered vegetable dishes, or for certain cakes.

Mákos pogácsa - Meg apró kenyerek szerte a világból

Nemrég zárult a 12. BreadBakingDay (Kenyérsütős nap) forduló, melynek házigazdája, Aparna azt kérte a résztvevőktől, hogy valamilyen apró kenyeret készítsenek. A téma igen népszerűnek bizonyult, 65 pályamű érkezett a világ minden tájáról. Az összefoglaló első és második része itt olvasható.

A kiírást elolvasva egyből tudtam, hogy valamilyen pogácsát fogok sütni, méghozzá valami nem túl bonyolultat, hogy az elkészítés módja ne riasszon el senkit a kipróbálástól. Végül ebből a receptből kiindulva az alábbi reformosított változat született:

Recept: Mákos pogácsa

Hozzávalók:

• 3 dkg friss élesztő
  
• 0,5 dl langyos víz
  
• kevés méz
  

• 0,5 kg teljes kiőrlésű liszt
  
• 2 teáskanál só
  
• 1 dl napraforgóolaj
• 1 tojás, vagy 1 evőkanál őrölt lenmag + 0,5 dl víz (a tojásmentes változathoz)
  
• 1 kis pohár (175 g) joghurt
  
• 7 dkg egész mák
  

• 1 tojás a tetejét megkenni (elhagyható)
  

Elkészítés:

1. Az élesztőt belemorzsolom a langyos vízbe, hozzáadom a mézet, majd pár percig állni hagyom.
   
2. Közben kimérem a többi hozzávalót egy nagy tálba.
   
3. Hozzáadom a felfuttatott élesztőt, és lágy, de nem ragadós tésztát gyúrok az egészből. Ha szükséges, akkor további liszt, illetve víz hozzáadásával érem el a megfelelő állagot.
   
4. Letakarom egy konyharuhával, és a duplájára kelesztem.
   
5. Kinyújtom egy-másfél centi vastagra.
   
6. Éles késsel bekockázom a tetejét. A vágások pár milliméter mélyen, és úgy 5-6 milliméternyi távolságra legyenek egymástól.
   
7. Kis szaggatóval vagy pohárral kis köröket vágok belőle, és kikent tepsire rakom, nem túl közel egymáshoz, mert még nőni fognak. A vakarcsot összegyúrva további pogácsákat formázok az előbb ismertetett módon.
8. (Ha nem tojásmentesen készítem, akkor megkenem a tetejét felvert tojással.)
9. Bekapcsolom a a sütőt, és előmelegítem 220 fokra.
   
10. Berakom a sütőbe, és addig sütöm, amíg a teteje szép barna lesz (kb. 15-20 perc, a sütőtől és a pogácsák méretétől függően).
    
11. Egy nagy tányérra szedve hűlni hagyom. Akkor a legfinomabb, amikor még langyos, de akár másnap, kihűlve is jó.
    

(Az eredeti, angol nyelvű bejegyzésem itt olvasható, melyben a recept felvezetéseként a pogácsáról mint olyanról is elmélkedem egy kicsit.)

A következő fordulóban Jude 100% teljes kiőrlésű lisztből készített finomságok receptjét várja. Természetesen nem fogom kihagyni! :)

Pogácsa with poppy seeds (BBD #12)

For BreadBakingDay #12, Aparna of My Diverse Kitchen has asked for small breads. Reading the announcement I immediately decided that I would bake some kind of pogácsa, which is rather widespread and popular in my country (Hungary). I wouldn't claim it's uniquely Hungarian, since variations of it exist in the cuisine of other countries as well. But it often turns up in our folk tales, and even school-leavers get one on their farewell ceremony (along with a little wine and a coin :)

Hungarian pogácsa is a savoury cake made of a raised dough. It's round, and its size varies from about 3 centimetres in diameter to 10 or even more. A checked pattern is cut into its top. It can be layered or not, plain or enriched with cheese, curd cheese, various seeds, or even ground greaves (the latter only for for non-vegetarians, of course).

This time I prepared really small ones (with the smallest cutter I have, but even a small glass is okay), and I didn't bother with the folding (this is how the layers are formed: the dough is rolled out, some kind of grease is spread on top, then folded and risen - in some cases this is even repeated several times).

Recipe: Pogácsa with poppy seeeds

Ingredients:

• 30 g fresh yeast
• 50 ml lukewarm water
• a little honey

• 500 g wholemeal flour
• 2 teaspoon salt
• 100 ml sunflower oil
• 1 egg, or 1 tablespoon ground flax seeds + 50 ml water (if you want to make it egg-free)
• 175 g yoghurt
• 70 g poppy seeds

• 1 egg to smear the top (can be omitted)
  

Instructions:

1. Crumble the yeast into the lukewarm water, add the honey, and set aside for a few minutes.
2. Meanwhile, measure the other ingredients into a large bowl.
3. Add the started yeast, and knead everything into a soft dough. However, it shouldn't stick to your hands. Add some more flour or water, if necessary, to achieve the right consistency.
4. Cover with a dish-towel, and rise until the dough doubles in size.
5. Roll it out to get a 10-15 mm thick layer.
6. With a sharp knife, cut a checked pattern into the top. The cutting should be a few millimeters deep, and the lines about 5-6 mm from each other.
   
7. With a small cutter or a small glass, cut small circles, and put them on a greased baking tray. Leave some space between them because they will rise a bit more. Knead the nubbins together, and form more cakes from it in the same way.
8. (If using eggs, smear the top with a beaten egg.)
9. Turn on the oven and wait until the temperature reaches 220 degrees Celsius.
10. Put into the oven, and bake until the top gets brown (about 15-20 minutes, depending on the oven and the size of the cakes).
11. Put on a large plate and let cool. It's best when still warm, but even the leftovers are delicious the next day. Enjoy!

Kenyerek és egyebek reggelire - szerte a világból

Újabb BBD (BradBakingDay - Kenyérsütős nap) forduló zárult le, amelynek házigazdája, Melissa, reggelire fogyasztható kenyerek készítését kérte (nagyon tágan értelmezve a dolgot, a valamiféle lazítóanyag használata volt a kitétel). Az összefoglaló, 16 országból 54 recepttel itt olvasható.

Jómagam a már bevált, villámgyors és egyszerű kelt tésztából készítettem ezúttal nem csak kakaós és fahéjas, hanem sajtos csigákat is (a kinyújtott tésztát kevés tejföllel kentem meg, majd jó sok reszelt parenyicát szórtam rá). Magyarul itt írtam erről, az eseményre készített angol nyelvű bejegyzésem pedig itt olvasható. Azért esett éppen erre a választásom, mert az első adag kb. fél órával a készítés elkezdése után fogyasztható, és mi lehetne kellemesebb reggeli, mint valami friss, forró péksütemény?

A következő forduló házigazdája az esemény elindítója, Zorra lesz. Kíváncsian várom, milyen feladványt tűz ki.

Cocoa, Cinnamon or Cheese Pastries (BBD #10)

For this month's BreadBakingDay, Melissa has asked for breakfast breads.

I often make this dough with various fillings and in various shapes. Incredible, but the first batch can be eaten about half an hour after beginning the preparation, so it's just ideal for a delicious Sunday breakfast.

Recipe: Cocoa, Cinnamon or Cheese Pastries

Ingredients:

For the dough:

• 250 ml warm milk, or water
• 35 g fresh yeast
• 1 tablespoon honey, or unrefined cane sugar
• 150 ml sunflower oil
• 1 egg, or 1 tablespoon ground flax seeds mixed with 50 ml hot water
• 1 pinch salt
• 500 g wholemeal flour
• 7 g baking powder

For the filling:

• sweet version: sunflower oil to smear the dough, dark cocoa powder or ground cinnamon and unrefined cane sugar to taste
• savoury version: cca. 2 tablespoon sour cream to spread on the dough, and plenty of ground cheese
  
• (and the variations are endless: I'm planning to try it with ground walnuts, ground poppy seeds, ajvar, etc.)

Preparation:

1. Turn on the oven and pre-heat it to 180 degrees Celsius.
2. Put the honey into the lukewarm milk (or water), then crumble the yeast in it. A few minutes later add the other ingredients as well, and knead until you get a soft, homogeneous dough. (Add some more water or flour, if necessary.)
3. Halve the dough and roll it out into a rectangular shape.
4. Sprinkle the filling on it and roll up. (I always make one half with sweet and the other half with savoury filling.)
5. Cut into trapezoids. With the broad side down, put them on a lightly greased baking tin, and press the top.
   
6. Bake for cca. 15 minutes.
7. Prepare the other half of the dough in the same manner.
8. Serve with your favourite morning drink and enjoy.