Here are a couple more recipes from Rosemary's site.
Ableskiver
Seven Grain Sandwich Bread
* Exported from MasterCook *
Ableskiver
Recipe By : Rosemary Grimm <bf940@lafn.org>
Serving Size : 1 Preparation Time :0:00
Categories : Breads Sourdoughs
Bread Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
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1 C Frothy Starter
2 Eggs
2 Tbsp Oil -- Or
Melted Butter
1 Tbsp Sugar
1 C Buttermilk
1/2 Tsp Cardamom
All-Purpose Flour -- As Needed
To Make Thick Pancake-Like Batter
1 Tsp Baking Powder
1 Tsp Baking Soda
These are the lightest, best tasting ones I have ever had.
Mix all ingredients except baking powder and soda in a large bowl and let
sit for several hours until very bubbly. Stir in baking powder and soda at
last minute. Brush each section of the heated ableskiver pan with ample
butter. Fill the molds 3/4 full with batter and cook over medium flame
until batter swells and a crust starts to form. Use a wooden skewer or
knitting needle to pierce the crust and flip each pancake, letting the
batter spill into the mold to form the sphere. It will take a little
practice to develop your flipping technique. Continue cooking until done.
Serve with a dusting of powdered sugar and berry jam on the side.
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* Exported from MasterCook *
Seven Grain Sandwich Bread
Recipe By : Rosemary Grimm <bf940@lafn.org>
Serving Size : 1 Preparation Time :0:00
Categories : Breads Sourdoughs
Bread Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sponge:
1 C Starter
(Fully Bubbling And Frothy)
1 C Warm Water
1 C White Bread Flour
1/2 C Whole Wheat Flour
1/2 C 7 Grain Cereal
Dough:
2 Tbsp Oil
2 Tbsp Honey
2 1/2 Tsp Kosher Salt
1 C White Bread Flour
1 C Whole Wheat Flour
Mix the sponge and let sit in the bowl until bubbly and about doubled. This
may take several hours or overnight.
Add the dough ingredients and mix until it becomes difficult to continue.
Dump out onto your kneading surface and knead in the last flour plus
additional flour to keep from sticking. When dough is smooth and elastic,
shape and place in a large buttered loaf pan. Cover with buttered plastic
wrap and let rise until very light and risen above top of pan. Slash
vertically (split-top style) and place in cold oven. Turn oven to 400
degrees and bake until done (about 50 minutes.) I only recently realized
that most pan breads can be started in a cold oven. This is especially nice
in summer and conserves energy anytime of year.
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