Sourdough oliebollen

Ingredients

  • 600 gr starter
  • 700 gr wholewheat flour
  • 500 gr sparkling water
  • 30 gr sugar
  • 2 eggs
  • 15 gr salt
  • 1 teaspoon of cinnamon
  • vanilla from 1 stick
  • Zest of 1 orange
  • 50 gr melted butter
  • 500 gr currants

Method

  • Start expanding your starter 2 days in advance of baking to ensure you have enough; use white flour for that
  • Soak the currants for15-30 minutes
  • Mix starter, flour, water, eggs; using the paddle attachment of your kitchen machine, c. 3 mins at speed 1
  • Add salt, cinnamon, butter, vanilla, and orange zest. Continue mixing for another c. 2 mins at speed 2
  • Spoon in the currants
  • Let rise for c. 4 hours (or overnight in a cool place)
  • Stir through and let rise for another 2-3 hours
  • Fry in frying pan with sunflower oil at 180 degree Celsius. Flip after c. 3 mins, boil for 6 mins in total.

The original recipe is in Dutch

My twist: add vanilla and orange zest to the dough.

Want to try: touch of cardamon

100% rye bread

Ingredients

The gelatined rye mix
  • 480 gr Water at 90 degrees C
  • 120 gr Rye flour
The dough
  • 400 gr rye leaven
  • 100 gr cold water
  • 600 gr gelatined rye mix
  • 600 gr rye flour
  • 12 gr salt

Method

The gelatinated rye mix
  • Quickly whisk rye flour in the hot water
  • Leave for 1 hr to 1 day
The loaf
  • Set apart 4 tablespoons of the gelatinated rye mix to brush over the loafs later
  • Mix the leaven in the cold water
  • Add the gelatinated rye mixture
  • Add the flour and the salt
  • Stir until you have a sticky paste
  • Knead gently into two balls
  • Shape each ball into a baton
  • Let the loafs rise on floured cloth in a basket for 5 hours / until doubled in size
  • Just before baking, brush with the remaining gelatinated rye mixture and spray with water
  • Bake for 50 minutes at 210 degrees C
  • Leave to cool fully
  • Wrap in kitchen baking parchment tied with a string and leave for 24 nrs before slicing

From the amazing book The handmade loaf

My twist: add anise , cinnamon, and orange zest to the dough for an even richer flavour.