Oh, my hands hurt…. 80% Rye Sourdough, delicious!

Well, I can’t really call my website “The World is a Windmill” without saying something about bread! Probably the one thing common to all cultures, in one form or another.

I like baking. It is therapeutic and relaxing (you get to hit something that is going to be beneficial to you), it takes skills and practice and it is a lot tastier than what you get in the local shop.

And of all the breads I make, rye is by far my favourite! The hardest one to knead too, but worth the effort! Because I keep wholemeal flour to a minimum, it is lighter than 100% rye (heavy stuff!), just just for the gluten to let the bread rise.

This is my own recipe… at least my attempt to make it original!

Ingredients:

  • 300g of rye flour;
  • 100g of wholemeal flour;
  • 100g of rye sourdough starter;
  • 125g of water;
  • 125g of full fat milk;
  • Salt to taste;
  • 15g of honey;
  • 50g of sesame seeds

Instructions:

  • Heat up the water, milk and honey to around 40°C, mixing until the honey dissolves;
  • Put the ingredients in a bowl and mix with a wooden spoon;
  • Once, mixed, place the dough over a well floured surface and knead it for about 10 minutes (hit is as hard as you can, the dough gets very hard!);
  • Leave the dough to rise in an oiled bowl overnight and cover with a moist towel;
  • Knead the dough again for a couple of minutes and place it in the baking tray and leave it to rise for a couple of hours;
  • Make a cut on the top (about 1cm deep) and bake it for around 40 minutes on medium heat (200°C, over mark 6);
  • Tap on the bottom and it needs to sound hollow. If not, leave it for a little longer;
  • Leave it to cool on a wire rack.

Definitely worth the effort… enjoy it!!

Carrot Cake – Bolo de Cenoura

It’s saturday, a beautiful day outside, most likely the warmest day in a good while… what to do.. what… to… do… oh wait! Carrot cake! I had some carrot that was about to go off, so why not?

I called my grandma and she gave me her recipe a good while back… A few years actually and I never got around to doing it! It is a very simple recipe and everyone probably could do it if you have one hour to spare!

For this recipe, I won’t use grams, just units of measure (in mugs), depending on how big you’d like it to be!

Ingredients

  • 1 and 1/4 mug of wholemeal flour
  • One mug of brown sugar
  • 1/4 mug of sunflower oil
  • One mug of grated carrots (more if you want)
  • Two large eggs
  • One tablespoon of baking powder
  • A few crushed spearmint leaves
    • For topping
  • 75% of dark chocolate, 15% of milk chocolate, 10% of grated coconut (if available)

Method:

It is quite simple! Mix the sugar, carrots, eggs and oil first, until the sugar has dissolved. Add the flour and baking power and mix for about 5 minutes. Grease your baking tray and make sure that the dough is at least 4cm high for best rise and bake it for about 40 minutes. After 25 minutes, stab the middle. If your knife comes out with some dough, bake it some more!

For the topping, melt the chocolate and mix the coconut. Spread on top of the baked cake and wait for it to cool. That’s it!

Fancier toppings can be made… I was just to lazy to do so! Enjoy!