Insomnia Sourdough Stromboli….

A while back, I was going through a bit of an insomniac phase, but this, somewhat, worked in my favour, as I had loads of time to cook! My insomnia stromboli is a piece of delicious outcome from a not so very nice condition! I really hope someone tries the recipe, because it is very good! Very, veeeery good!

Most of the recipe is up to you! I did this the way I live! Feel free to add more of everything if you want!

Ingredients:

  • 300g of wholemeal strong flour
  • 120ml of luke warm water
  • 100g of sourdough starter
  • 130g of Mozzarella
  • 70g of mature cheddar
  • 8 slices of jamon iberico
  • Tomato Sauce (I made my tomato sauce from scratch, so I won’t bore you with the details… do it however you want!)

Instructions:

  • Mix the flour, water and sourdough started and knead until smooth. Leave it resting overnight until at least double the size. As you may know, sourdough takes a long time to raise;
  • Roll out the raised dough. Leave it about 1cm thick;
  • Spread the tomato sauce over the dough, as in pizza;
  • Spread out the mozzarella, the grated cheddar and the jamon evenly and in layers. Leave a 2cm edge around the dough;
  • Roll up the dough and fold in the ends;
  • Leave the stromboli resting for a few hours to rest in a warm place. This will further raise the dough;
  • Place on a well oiled baking tray and bake for 20 mins on a pre-heated oven at 210C/mark 7.
  • Well, enjoy!!! It is very good to have with coffee!















Three ingredients with a touch of life!

By now, it must not be a surprise that I like rye. It just makes every baking good… just good! Rye pizza dough, rye scones, rye bread, rye cake…

I usually add a whole bunch of stuff to my breads, such as almonds, sesame seeds, chorizo, cheese, milk instead of water… you name it! This time, I tried the all natural approach, bread as it is supposed to be! Just the most basic ingredients: Flour, salt and water.

Ingredients:

  • 350g of stoneground organic rye flour
  • 100g of very strong wholemeal organic flour
  • 100g of rye sourdough starter (my sourdough was exclusively grown and is fed with 100% organic rye flour and the sourdough was just grown with flour and water, nothing else.)
  • 300g of water
  • 10g of salt

Instructions:

  • Mix the ingredients in a bowl with a wooden spoon;
  • Place the dough in a well floured surface (some of the wholemeal flour usually) and knead for approximately 12 minutes, until the dough is smooth and uniform. If your arms don’t hurt, you haven’t kneaded enough;
  • Leave it to first rise overnight (approximately 6hrs);
  • After it has risen, knock the air out and knead for another couple of minutes. At this stage, you don’t need anymore flour;
  • Put it on the baking tray and leave it to rise for another 3-4hrs in a warm place (23-25°C) until it has almost doubled its size;
  • Make very clear and deep cuts. It will rise more in the over;
  • Bake it for approximately 40 mins at medium-high heat (Mark 7, 220°C)
  • Place it on a wire rack and leave it to cool. Full flavour will come after 24 hours rest!

I started making this last night and just finished it and I will have it for breakfast tomorrow morning! And, needless to say, I will very much enjoy it! Simple and extremely tasty bread that looks amazing! Three ingredients with a touch of life! Can’t beat the taste of simple, homemade sourdough!

Enjoy!