I didn’t take any pictures this time so all photos will be borrowed.

syrup bread

In Sweden “sirapslimpa” is the most common bread there is. Everyone knows it from mornings with syrup loaf-sandwiches with cheese or sausage (“prickig korv”) and cold chocolate, “o’boy” in a glass. Since I can’t buy this piece of heaven here in Germany, I made it myself.

(picture: www.kryddburken.se)

for 2 big loafs

50g yeast

6dl water

1/2 dl canola oil (or similar, don’t use olive oil)

1 dl golden syrup (in Munich, I’ve only found Lyle’s Golden Syrup at Karstadt and such. In Sweden – regular “ljus sirap”)

2tsp salt

~500g rye flour

~ 500g wheat flour

(take every second cup from the other flour)

Let the yeast dissolve in the water (37 degrees Celsius). Add oil, syrup and salt. Add half of the flour (take every second cup rye, every second wheat) . Work in the rest of the flour to the dough on a baking table. When you have a smooth, nice dough, let it rest under a baking cloth ’til it has doubled it’s size. Once again, work the dough on the baking table with some flour on it and split it in half and make two nice looking loafs of it. Let the loafs rest on a baking tray, under a cloth for about 30 minutes. Brush the bread with a mix of water and some syrup before shuffling it in to the oven. Bake the bread in the middle of the oven (200°C) 40-45 minutes. During baking, take the bread out a couple of times and brush it again with the syrup-water-mix.

Carrot Cake

This cake has gotten fantastic reviews. Wednesday and thursday evening, I had to use force to keep my boyfriend away from it. And a girl at work “happened to” eat three or four pieces at once. The best thing is that it is ridiculously easy to bake. Love it. Got rid of most of the christmas nuts too.

100-150 g chopped walnuts

picture from www.dn.se (Fanny Bergenström)

4-5 grated carrots (400g)

4dl sugar (if possible – half brown sugar)

2,5dl sun flower oil
5 eggs

about 5dl wheat flour

1 tsp baking powder

+ 1 tsp sodium bicarbonate

(Swe: bikarbonat, Ger: Natron)

1/2 tsp salt

1,5 tsp cinnamon

glaze:

300g philadelphia cheese

1 dl powdered sugar

2-3 Tsp lime juice (or lemon)

Chop the walnuts and grate the carrots and put them aside. Butter a deep baking tray and sprinkle it with bread crumbs. Warm the oven to 180°C. Whip together oil and sugar and stir down one egg at a time.Add the walnuts and the carrots and mix everything carefully. Mix flour, baking powder and bicarbonate and salt and cinnamon. Add the dry ingredients to the dough. Pour the dough into the buttered tray. Bake the cake in the middle of the oven for about 50 minutes.

When the cake is finished, just mix the glaze, mash the cheese and add powdered sugar and lime juice. Spread the glaze over the cake when it’s cold and put somewhere chilly.

See and learn children, you can not wear purple leggings to an oversize sweater.

Visually that is – you look very freaky and a teeny tiny bit naked. But it’s very comfortable – especially if you’re sitting in a library the whole day.

This is what I’m planning to do tomorrow.

syrup bread

carrot cake with lime

It was wednesday and as I have decided for 2010 that wednesdays are baking days, I made bread.

This bread is super easy. It takes a while if you make buns like I did, but you can also make loafs and shorten the baking time.

Carrot buns

What you need:

50g yeast

50g butter

5dl water

1,5 tsp salt

1dl wheat bran

1dl sun flower seeds

1/5dl flax (linseed)

4 dl grated carrots

3dl graham flour (whole wheat flour)

6-8dl wheat flour

(I also added some pine nuts because I had them at home, and some spelt bran)

This is how I did it:

First you melt the butter. While it’s melting, you crumble the yeast in to a bucket. When the butter has melted, you add water to it and check if it’s all 37°C.

Add some butter-water to the yeast and stir until the yeast is completely dissolved. Then you add the rest of the butter-water.

Add salt, grains, seeds and carrots and mix it all together.

Add the graham flour and start adding the wheat flour. The dough should be firm but still a bit sticky. You will add more flour later on while kneading it.

Let the dough rise under a kitchen towel for 30 minutes.

Make sure, the dough is about  double the size  as before.

Knead the dough so the air bubbles disappear, split it in two and roll the half dough to a long “sausage”. Take a knife and split it in to about 12 pieces. Form buns of the pieces and do the same with the other half of the dough.

Let the buns rise on their baking tray for about 20 minutes. Brush the buns with some water add sprinkle some sort of grains on them. I chose oatmeal.

Bake the buns in the middle of the oven in 225°C  for 18-20 minutes.

Enjoy!

Birthday Cakes

Winter Activities

Mum’s Christmas Gift

2010!

Jokes! Dedicated to Lisa who is far far away in Australia.

Well, seems I had tricked with the iso-settings sometime last summer and set it to 100. No good if you take about all your pictures without flash.

Now it’s all better.

*cough *cough

I’m in baking mode.