Fruit bread with sourdough

Ingredients:
175 g mixed dried fruit
150 g mixed dried fruit roughly chopped
50 g yeast
3 dl 37C/98F water
1,5 teaspoon salt
4 dl rye flour
6 dl manitoba cream flour
3 dl sourdough
7 dl flour

Preparation Instructions:
Take the 175 g of mixed fruit of your pleasing a put it in water for a few hours, then mix it to a pure.
Crumble the yeast into a bowl.
Add the water and the salt and stir till the yeast has dissolved.
Add 2 dl of Manitoba cream and 2 dl of rye flour, stir.
Now add the fruit pure, sourdough and roughly chopped mixed fruit, and stir.
Now add the rest of the Manitoba cream, wich is 4 dl.
Now add 2 dl of rye flour, mix throughly.
Now start adding the rest of the flour 1 dl at a time and work the flour in throughly before you add another dl. The dough is still very sticky, but we'll leave it like that and add a little more flour when we're kneading the dough.
Now leave it to rise for 40 min.
Tip the dough over on to a wax paper that you've dusted a layer of flour on and split the dough into two and start to knead on of the halves of the dough.
When it's smooth, spilt the dough into three pieces, roll them and braid them into a bread, do the same with the other half.
Now let them rise for 40 min.
Heat the oven to 175 C or 347 F. Bake the bread for 35-45 min.

Walnut and raisin bread

Yes, I love walnut bread! It's true, and I also love raisin bread!
So why not put them together and make an AWESOME bread?!?!?

Ingredients:
50 g yeast
5 dl 37C water / 98 F
2 teaspoons salt
1 tablespoon bread syrup
5 dl Manitoba Cream
6-7 dl rye flour
1 dl walnuts
1 dl raisins


Preparation Instructions:
Crumble the yeast into a bowl.
Add the water and the salt and stir till the yeast has dissolved.
Now add the bread syrup and stir.
Add 3 dl of Manitoba cream and 2 dl of rye flour, stir.
Now add the raisins and the walnuts and 2 dl of rye flour, and stir.
Now add the rest of the Manitoba cream, wich is 2 dl.
Now start adding the rest of the rye flour 1 dl at a time and work the flour in throughly before you add another dl.
Now leave it to rise for 40 min.
Tip the dough over on to a wax paper and split the dough into two and form into whatever bread you'd like. I've chosen to make two large breads.
Now let them rise for 40 min.
Heat the oven to 225 C or 437 F. Bake the bread for 40-50 min.

Sourdough Bread with Apricot, Figs and Walnuts

I love bread with lots of nuts and dried fruit in it!
It's awesome!
Especially with raisins, it's so yummy with raisin bread! Best thing ever!

Ingredients:
50 g yeast
5 dl water at 37 C / 98 F
2 teaspoons of salt
13 dried apricots
8 figs
100 g walnuts
6 dl of Manitoba Cream Flour
10 dl rye flour

Preparation Instructions:
Crumble the yeast into a large bowl, add the water and stir till the yeast has dissolved.
Add the salt and stir.
Add 2 dl of rye flour and 1 dl of Manitoba Cream flour and stir.
Now add two thirds of the sourdough you've made the past days and stir.
Now split the apricots in half, and split the figs in four, mix them with 100 g walnuts and add into the bowl.
Add 5 dl of Mantioba Cream flour and stir, now add 2 dl of rye flour and stir, from now on add 1 dl of rye flour at a time.
Now leave it to rise for 60 min.
Tip the dough over on to a wax paper and split the dough into two and form into whatever bread you'd like. I've chosen to make two large breads.
Now let them rise for 40 min.
Heat the oven to 225 C or 437 F. Bake the bread for 40-50 min.

Yes, it's real cheese, I made a sandwich for my boyfriend before I went to work.

Sourdough

It's actually easy to make sourdough, you don't need to do so much, just don't forget about it.

Ingredients:
3 dl rye flour
1 dl  grated apple
4 dl water at 45 C

Preparation Instructions:
Mix all the ingredient together in a container with an airtight lid., the container can only be half full.
Let it stand i warm temperature, like beside the stove. Now for 2 to 3 days let it sit there while you either stir och shake the container at least two times daily, preferably more.
When it has started to bubble and smells sour, it's time for step 2.

Dag 1

Dag 2

Ingredients:
2 dl rye flour
1 dl flour
3 dl water att 45C

Preparation Instructions:
Mix it all togheter with the dough from step 1 and leave it beside the stove for 1 day.
If the sourdough now bubbles and smells sour you can go ahead and use it, if not let it stand for one more day.
The sourdough that you don't use, keep it in a container with a lid on in the fridge and to keep it alive feed it once a week with ½ dl water and 1 tablespoon of rye flour, and with that I mean, add it into the dough and stir.

Day 3

Day 3 with the ingredients in Step Two added

Day 3 on the evening

Day 4

Day 4 after I stirred

 Now it's ready to use!
I'm working on a recipe right now, if it gets any good I, which hopefully it will, I'll get back to you with it!

Easy Peasy Raisin and Pumpkin seeds Bread

Right now I'm waiting for the bread to rise.
I love to bake, and I also love to bake bread, mixing creating delicious bread, if you are lucky, you can't always succeed , sadly.
Well our home was empty with any breakfast thingies, so when I went to the store I decided to bake my own bread rather than to buy some,
I mean it's so much more nice, funny, delicious.
I just love newly baked bread that you smear butter on, so it melts and just stuff you face!

Ingredients:
50 g yeast
4 dl water at 37 degress
2 teaspoons of salt
1 tabelspoon of bread syrup
Around 10 dl flour (I never measured! But I'll guess it was around 10 dl)
1 dl pumpkin seeds
1,5 dl raisins


Preparation Instructions:
Crumble the yeast in a bowl add the water and stir till the yeast dissolves.
Add salt and the syrup, and mix in half the flour.
Now add the pumpkin seeds and raisins, and start to add 1 dl at a time and mix till the dough is smooth, it shouldn't stick to the bowl or to anything, but it should still be a little sticky to the touch, but the dough shouldn't stick to your fingers.
Now you have to let it sit for 40 minutes while it rises.
When the dough has doubled in sizes you can either make one large bread or small bread buns, form the dough into the bread you want, use a little extra flour so the dough doesn't stick to everything, and put it on a wax paper.
Now leave it to rise for 30 min, you can start to preheat the oven while you wait, so set it on 200 C or 392 F.
Let large breads bake for about 50-60 min and small breads for 15-20 min.

My bread is done now, and I've tasted it, it's really good!
And it came out much more beautiful than I thought, I mean I didn't follow any recipe at all,
So if you want a really good sweet fluffy cloud like not dry at all bread bun, try this recipe.
I'll have to do it again soon and measure everything, but till then you'll have to make do.

Just look how fluffy and delicious it looks!