These small rye baguettes are great for summer picnics or as a healthy lunch and all the ingredients you need are probably already in your cupboard! You can experiment with different types of seeds (for different flavours) This recipe is for 8 small baguettes.
7g dry east, 1 teaspoon salt, seeds (sunflower or other)
300g strong white flour & 100g rye four
1 tablespoon vegetable oil, 2 tablespoons of golden syrup
Put the lukewarm water in a mixing bowl together with the yeast. Whisk to make sure that the yeast has dissolved in the water. After that, add both flours and mix until you have a soft dough. While you add flour, add all the remaining ingredients – salt, golden syrup and oil.
Return the dough back into the mixing bowl and sprinkle with flour. Cover with clean tea towel and leave to rest in warm place for 1 hour (or until the dough has doubled in size).
After the dough has risen, take it out of the mixing bowl and knead again on a slightly floured surface. Divide it in eight pieces and shape each into a baguette form. After that sprinkle some seeds on the surface and press the baguette against them, the seeds should stick to the dough. Leave the baguettes rest in a warm place again, for about an hour, cover them with clean tea towel.
This is another one of Finnish favourite snacks – delicious toasted rye bread with home made egg spread.
hard boiled eggs (approximately 2 for 1 slice of bread)
parsley (finely chopped, plus some for decorating)
First prepare the egg spread – chop the hard boiled eggs into small pieces (or use a fork to mash them) and mix with some butter to create a spread. Season with salt and pepper and add finely chopped parsley. Toast the bread and add the spread, decorate with parsley. For a healtier version just use cottage cheese instead of butter.Pin It
This recipe is perfect for a quick dinner and much more healthier than standard pizza. With all the ingrendiences already in your fridge, making delicious and well presented dinner couldn’t be easier!
few ham slices
basil, thyme, pepper
fresh spinach leaves and spring onions (chopped)
fresh chilli (finely chopped)
cheese – cheddar and parmesan (finely chopped)
In a small cup mix some ketchup with basil, thyme & pepper, spread over the rye bread. Top with some ham, few slices of onions and grated cheeses. Place in a preheated oven (225C) and leave to bake for about 10mins. Finish off with fresh spinach leaves, spring onions and fresh chilli. Drizzle with olive oil before serving. Enjoy!Pin It
I had my first go at making home-made rye bread and what’s better to use than the original Finnish recipe (found in the Nordic Bakery Cookbook). The recipe is pretty simple and if you follow the steps (and be patient), success is guaranteed!
14 g easy-blend yeast (dry yeast)
900 ml – 1 l lukewarm water
800 g wholemeal rye flour
2 tablespoons sea salt
3 baking trays, lined with non stick baking paper
Make sure the water is not too hot because it would spoil the yeast.
Stir well, cover with a clean towel and put in a warm place for overnight.
Mix in enough lukewarm water to form soft dough.
The dough will become sticky and soft.
The dough should double its size during this time.
Put your rings on baking trays and cover with tea towel, leaving to rest in warm place for another hour.
Preheat the oven to 200oC (425oF) Gas 7. Dust the bread with a bit of flour and bake for 30mins.
The result is delicious!!! Happy baking!!!
This is fast and easy treat which can be served as part of your special weekend breakfast menu!
rye bread slice(s)
philadelphia soft cheese (or any other)
1 spring onion
Toast the rye bread, spread some philadelpia cheese and add couple of smoked salmon slices on the top. Crush some black pepper on salmon and sprinkle chopped parsley and spring onions on top. Optionally drizzle of olive oil makes wonders as well. Enjoy!