And suddenly summer is here, even in northern climes.
Time for fresh salads, grilled vegetables, smoothies and yogurt with fruit for breakfast. And time for my summer-secret ingredient!
I don’t know what it’s all about, but almost every dish benefits of the delicate flavor of toasted almonds. Whether flaked or finely chopped is a matter of preference, toasted almonds ennoble even the most simple dish.
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Some times in life are a little louder and more uncomfortable than others.
Just now is such a time. Not quite comfortable and unplanned demanding.
A total contrast, in fact are these incredibly delicious, uncomplicated and just wonderful Swiss Bürli. A pure pleasure after sleepless nights, a fragrant-fine morning ritual on Sunday, or simply because flour is still in the pantry and yeast, and because they go so easily. A recipe that happens honestly between heating the espresso machine and jumping out of the shower and which ensures that a fantastic scent rolls through your house in the first half hour in the morning.
The secret is in the dough that is quickly kneaded together the night before and then rises in the fridge overnight. For real! One would think that does not work, but this one really is the ultimate, ‘I-can-bake-no-bread’ bun recipe.
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Obviously we are in the midst of citrus season. If you are quick and able to get a last of the special Cedri Lemon, then you should try this salad with pine nuts and mint.
As long as I can remember, the fresh aromas of citrus fruits to me are the most beautiful. No wonder as at the transition from the cold winter to a tender spring they hint towards sun-drenched citrus slopes in southern climes. And did you know that the yellow color of lemons is thanks to the night frost, and has nothing to do with the maturity?
,How about ‘Stullen’ aka sandwiches, thus what comes on top of them?’ Veronika asked, as we settled the new ‘Kochlöffel aka wooden spoon’ topic.
And that preached to the choir to us. Whether for the lunchbox, a quick slice in between or, as my American friends would say, classy ‘German Abendbrot ‘- our hearts beat for bread and toppings. That can sometimes be just good butter.
But we like a small change on the kitchen table, too. So Homemade sandwich love, or ‘Stullen-Love’ as we say, is our topic for the first meeting this year.
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In the past years different versions travelled thru the internet of this ‘Life changing loaf of bread’. I love the basic recipe of the fantastic Sarah Britton with a twist, I skip the chia seeds (which I’d rather eat pure) and roast the nuts and seeds first. Although this requires a little bit more time in preparation, the extra effort is worth it by the more nutty taste due to the roasted flavors – a 1a trick!
This goes quite excellent with a pink berry butter or vegan butter. Toasted is this bread showing really off by the way, so you should try that, too. It also keeps a relatively long time (probably due to the coconut oil?) and can also be sliced and frozen. Did I mention that it tastes deliciously toasted yet?
So get ready to check your pantry! It makes no difference which flakes, seeds or nuts you use just keep the proportion. Flax seeds are highly recommended because of their high polyunsaturated omega-3 fatty acid content, plus they should be used shredded, uncrushed you get nothing of their oils, but they do improve your digestion.
Coconut oil is one of the most extraordinary fats ever and it contributes in many ways to your health – what should be mentioned here above all
is its cardioprotective ability, its support of the important functions of the brain and its anti-inflammatory and antimicrobial property. If you don´t like the (here really light) coconut flavor, simply use a refined tasteless brand like this mild coconut oil e.g..
However not replaceable is the psyllium husks, they not only have a positive effect on your blood sugar levels and digestion, but also keep the bread together. A warning, however, said the bread is very satisfying, but also very tasty. People who eat more than two slices of it should make sure to drink enough fluids as psyllium husks (also in the body) bind liquids.
The maple syrup in my opinion is not absolutely necessary, I have also baked it without any sweetener and have not missed anything. For completeness, it is listed with the recipe.
Another tip for making: its recommended in the original recipe to use a silicone mold. However I have baked the bread in a paper lined standard box shape numerous times – and it works great!
Life Changing Bread (modified from here):
Recipe for a standard bread box
Ingredients:
_ 2 cups sunflower seeds, dry roasted
_ 1 1/2 cup hazelnuts or almonds, dry roasted
_ 1 cup flax seeds, shredded
_ 3 cups spelled, oat or buckwheat flakes (or a mix)
_ 6 Tbsp levelled: psyllium husks, eg. these
_ 2 tsp fine good quality salt (rock salt, virgin salt or sea salt)
_ 4 Tbsp chia seeds (optional)
_ 2 Tbsp maple syrup or honey (optional)
_ 6 Tbsp melted coconut oil
_ 3 cups warm water
preparation:
_ Roast sunflower seeds and nuts/almonds in a dry skillet over medium heat while moving over again. Set aside.
_ Meanwhile melt 6 tablespoons of coconut oil and place in 700ml warm water, add sweetener as you prefer.
_ Line a loaf tin with baking paper (silicone mold will not need it) and combine all the dry ingredients in it.
_ Add the liquid, mix all ingredients with a spatula or wooden spoon (if necessary add a little more water) and rub the surface smooth.
_ Now leave the bread at room temperature at least for 2 hours or overnight, until the mixture has settled. In a silicone mold, you can move the mold and the bread remains stable.
_ Preheat oven to 175 degrees
_ Bake bread for 20 minutes, then carefully remove from the mold (pulling on the baking paper) or flip the silicone mold. Bake for another 40-50 minutes, until the bread sounds hollow when tapped.
_ Let it cool completely (yes, that’s hard), slice and enjoy!
Tip: This recipe can also be adjusted to a great fruit and nut bread – like, I will show you next week! Or you indulge into some inspiration here, I’ve just discovered on Instagram. And psst… as you can see, I’m not alone with my toasting trick.
Let´s get to the topping: actually this needs no real recipe, it´s just flavored butter with pink peppercorns, which is actually not real pepper, but we don´t mind – it´s that delicious.
Time: 5 minutes.
Enjoyment factor: Bomb!
Butter with Pink Peppercorns
Ingredients:
_ A packet of butter or vegan butter
_ and here’s how:
_ Take butter / vegan butter best ahead of time out of the fridge.
_ Crush pink pepper in a mortar (I usually start with 1 tablespoon and then go to my taste), alternatively you can chop the berries with a large flat blade.
_ With a hand mixer stir the butter/vegan butter, add pink berries and salt to taste.
Voilà!
This not not only tastes great on bread, baguette or brioche, but also with potatoes or vegetables. When bottled airtight in the refrigerator it keeps for several weeks.
