Recipe | Sesame Banana Bread

IMG_5370 IMG_5367 IMG_5368 IMG_5371 IMG_5374 IMG_5380 IMG_5381bananabread-01 IMG_5407Had some pretty ripe bananas that I decided to make good use of. As well I had just been told my iron levels where low so it was a perfect fit with this overload of sesame seeds in this cake as sesame is a great source of iron. Found the recipe at 101 cookbooks. Check recipe here. Adapted it a little using  1/2 cup / 60 g of agave instead of 3/4  cup / 125 g sugar.

Made a tahin glaze (more sesame for me)

For the glaze:

2 1/2 tbs tahin

1/2 cup / 2 oz / 55g confectioners’ sugar

4-6 teaspoons freshly squeezed lemon juice

discovering our city | petrus

petrus-01 petrus-02 petrus-03 petrus-05love this bakery petrus at söder, it’s really close to where we live which is a little dangerous because it’s that good. here you can buy their baked goods to bring home or sit and eat their delicious bread and cakes and get a cup of coffee too. look at this little cozy nook they made with the milkcan and sheepskin where you can sit and enjoy their goodies.

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road-trip | växjö stop

road-trip-01 road-trip-02 road-trip-03 road-trip-04went to a wedding in alvesta and decided to make it into a little road-trip and see some more of this beautiful country. arrived at växjö early and brought breakfast with us. had our rugbrød from öland some cheese and avocado and a view. early morning quiet at växjösjön and so sunny and warm. after breakfast we went swimming. what a morning. the sculpture is by the art group: inges idee and called spiegel ball / mirror ball. they have made a lot of fun stuff. really like their 3D² basketball court in munich….check it out here

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chocolate buns

chocolate buns (makes around 20 buns)
5 dl cold water
10 g yeast
10 g sea salt
100 g rye flour
100 g whole wheat flour
300 g wheat flour
200 g chocolate coarsely chopped
Mix water and yeast in a bowl. When the yeast is dissolved add salt and all of the flour. Mix well for around 10 minutes. Now add the chopped chocolate and gently fold until combined.
Use a new bowl where you lightly grease it with cold-pressed rapeseed oil and add the dough. Cover bowl with plastic wrap. Let dough rest for 6 hours in the fridge.
Lightly flour a work surface and gently place dough on it. Roll the dough out into a log and cut it into equal portions (around 20)
Place the dough portions into muffin forms and allow to rise for 2 hours on the kitchen table.
Now bake the chocolate buns in a oven 220°C/430F for around 12-15 min. Let them cool on a rack. 
Adapted from: meyers bageri by claus meyer

date loaf

Date loaf
makes 12 slices
50 g rolled oats
3 dl plant milk
240 g wholemeal flour
1 tsp baking powder
10 dates pitted and chopped
70 g dried cherries
1 tsp ground cinnamon
1 egg
3 tbsp. almonds roughly chopped
1/2 tsp sea salt
for sprinkle:
2 tbsp almonds roughly chopped
1 tbsp poppy seeds
Put oats and milk in a bowl and let soak for 30 min. Preheat the oven to 360F/180°C. Line a bread form with parchment paper.
Sift the flour and baking powder into the bowl with milk and oats and stir in the dried fruit, cinnamon, sea salt and chopped almonds. Lightly beat the egg and add to the mix. Mix all well together.
Pour batter into the lined bread form and smooth the top. Sprinkle with almonds and poppy seeds.
Place in the oven and bake for around 45 min. or until golden and baked through.

my version of no-knead bread

time: about 1½ hours plus 14 to 20 hours rising

2 1/2 cup (6dl) cold water
3 g active yeast (size of a pea) or 1/4 tsp dried yeast
3 tbsp sourdough
1 tbsp sea salt
1 tsp unpasteurized honey
2 3/4 cup (400 g) whole flour (I used whole ølandshvede)
3 1/2 cup (450 g) light flour (I used ølandshvede)
Extra flour for folding
A oven proof dutch oven, cast iron or ceramic pot all with lid.

1. Place water in a large mixing bowl. Solve the yeast into it by stirring. Add salt and honey and stir until well mixed. Sift the flours and add to the water mixture. Mix together until all is combined. Dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at room temperature.

2. A half-hour before dough is ready, heat oven to 500F/250°C Put a heavy covered pot (oven proof dutch oven, cast iron or ceramic pot all with lid) in oven as it heats.

3. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Dust a dishtowel with flour and place the dough here. Then dust the dough with flour and cover loosely with plastic wrap and let rest about 15 minutes.

3. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Slash the dough with a knife and then cover the pot with lid. Bake for 30 minutes then lower the temperature to 445F/230°C and remove lid and bake another 15 minutes. Cool on a rack. Let cool a bit before cutting so the bread will conserve the moist when cut.