Nattjästa Surdegsbröd med kikärtor | Overnight Sourdough bread with chickpeas

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Jag har börjat experimentera på recept med bönor. Nattjästa bröd är det bästa och smidigaste som finns! Bara att röra ihop på kvällen och sedan rulla till bullar på morgonen och grädda. Inget knådande, inga dubbla jäsningar. Ännu bättre då med kikärtor i brödet, perfekt om man har kids som inte gillar bönor!

Tänk på att degen ska vara ganska kletig, det är inte säkert att allt mjöl behövs. Jag gjorde 14 frallor och tyckte det blev lagom storlek på dem. De sväller upp och blir mjuka och saftiga.

Du behöver: (ca 14-16 bullar)

  • En tetra ca 200-250 gr kokta kikärtor (jag använde köpta) 

  • 14dl vetemjöl

  • ca 3dl havregryn

  • 5 dl kallt vatten

  • 1 tsk salt

  • 2 dl surdeg

  • 1/2 paket jäst

Gör så här:

  1. Häll av och skölj kikärtorna.

  2. Häll kikärtorna i en bunke och mixa slätt med en stavmixer.

  3. Tillsätt övriga ingredienser och blanda.

  4. Låt stå och jäsa över natten

  5. Häll ur degen ur bunken, dela upp och forma sedan frallor

  6. Grädda i ca 20 min i ugnen på 200 grader. Håll koll! :)

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I have started experimenting on recipes with beans. Overnight Sourdough bread is the best and easiest ever! Just mix together in the evening and then roll the buns and bake in the morning. Even better with chickpeas in the bread, perfect if you have kids who do not like beans!

Keep in mind that the dough should be rather sticky, it is not certain that all the flour is needed. I made 14 rolls and thought it was just right size for them. They swell up and become soft and juicy.

You need:

  • A tetra about 200-250 gr of cooked chickpeas

  • 14dl wheat flour

  • about 3dl oats

  • 5 dl of cold water

  • 1 teaspoon salt

  • 2 dl sourdough

  • 1/2 pack yeast

Do this:

  1. Pour and rinse the chickpeas.

  2. Pour the chickpeas into a bowl and mix plain with a stick mixer.

  3. Add the other ingredients and mix.

  4. Leave overnight

  5. Pour out the dough and divide into smaller doughs, then shape into rolls

  6. Bake for about 20 minutes in the oven at 200 degrees.

Overnight Sourdough buns with chickpeas and apple

bread+www.worldofveganita.jpg

I love to prepare overnight bread and the smell of fresh bread in the morning. I have been experimenting a lot with bean bread and in this recipe we also add the aquafaba (chickpea water), in this way we reduce the food waste and being kind to the planet. Awesome right? I have added apple, cardamom & cinnamom to this batch, but if thats not your thing, you can easily swap the ingredients and spices to something of your choosing.

bread www.worldofveganita.com

You will need: (about 14-16 buns)

  • A can of cooked chickpeas 400g (remember to also use the aquafaba = chickpea water)

  • 15-16 dl wheat flour

  • 4 dl cold water

  • 2 dl sourdough

  • 1/2 pack of yeast

  • 1 teaspoon salt

  • 1 grated apple

  • 2 teaspoons ceyolon cinnamon

  • 1 teaspoon cardamom

Do this:

  1. Pour chickpeas + aquafaba into a bowl and mix until smooth.

  2. Crumble the yeast into water and blend.

  3. Add the other ingredients and blend together until the dough feels sticky but together.

  4. Put in the fridge overnight.

  5. Pour the dough out of the bowl, divide the dough and form into buns with flour on your hands.

  6. Bake the buns for about 20 minutes in the oven at 175 degrees.

bread www.worldofveganita.com

Swedish Tea bread

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Swedish tea bread or tekaka as it is called in Sweden. So freaking Yummy!

Ingredients (for around 24 pieces):

  • 100g/1.8 oz fresh yeast or 2 tbsp dry yeast

  • 8dl plant based milk

  • around 19dl all purpose flour

  • 6 tbsp butter (at room temperature)

  • 1 tbsp sugar

  • 1 tsp salt

  • 1 tbsp fennel (optional)

How to:

  1. If using fresh yeast dissolve yeast in cold milk and then add all the other ingredients. If using dry yeast heat the milk to 40 °C/104 °F.

  2. Mix the dry yeast evenly into the flour and then add the heated milk.

  3. Mix well and then add the rest of the ingredients.

  4. Knead the dough for a couple of minutes till it feels smooth.

  5. Divide the dough and roll buns. Flatten the buns to the size of a DVD disc.

  6. Place them on baking tray covered with a baking paper. Cover with a baking towel and let them rise for about 30 minutes.

  7. Set the oven to 250 °C/480 °F.

  8. Prick the round breads with a fork.

  9. Bake them in the middle of the oven for about 6-8 minutes.

  10. Let cool and enjoy!

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