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| Photo: Jill Schweber |
This is a very easy to make bread, it's almost (ALMOST) impossible to screw up. It's tasty, fluffy and moist, just like the bread you buy in the store. Give it a go, and let us know the result. Good luck!
Bread
50 grams yeast
3 1/3 cups water
3/4 cup dark brown sugar
1 tablespoon canola oil
1/2 tablespoon baking powder
1/2 tablespoon salt
approx. 8-9 cups rye flour
1. Crumble the yeast in a big bowl (preferable a kitchen machine). Heat up the water to 37C degrees. Pour it over the yeast, and mix until it's completely dissolved.
2. Add the sugar, baking powder, oil and salt. Then on low speed, add the flour to the yeast mixture. The dough is ready when it's smooth and completely combined. Let rise until dubble size, approx. 50 min.
3. Take out the dough on a flat surface covered in some flour, and work it by hand until smooth. Divide into four parts, and shape into round loaves. Place on a baking tray, and let rise for another 30 minutes.
5. Heat up the oven to 200C degrees. Bake for about 25 minutes, or until the bread recives a nice color.
6. Let cool before cutting into the bread.
Enjoy!
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Eggplant and feta cheese love each other. This is an easy-to-make dip for any occasion or "not occasion". It is perfect as a side dish on the dinner table or as a simple snack in the afternoon with fresh bread. It's very important not to forget to buy good bread to serve it with, or if you are ambitious, why not bake it yourself? In this recipe you can see that we added sumac, which is a commonly used spice in the Middle East. Don’t worry If you can't find sumac; it's not a must. If you have zatar at home you can use it as a substitute. But it will taste as it should also without sumac or zatar.
Ingredients
2 medium size eggplants
150 g feta cheese
1 tsp sumac
Olive oil
Salt
Topping: parsley
1. Heat the oven to 225°C.
2. Grill the eggplants for a few minutes on the gas stove (see picture) to give it a smoky flavor.
3. Place the eggplant in the oven and cook until soft all the way through, approx. 20 min. Let cool.
4. Peel of the charred skin and cut of the stems.
5. Mix the eggplant with feta cheese, some olive oil, and sumac. Season with salt.
6. Top with some chopped parsley, and drip some olive oil on top of the dish.
Enjoy!
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