Monday, 16 February 2015

Wholemeal rolls

Why my rolls are different?  - I use barley extract in the dough and they are coated in semolina for extra we go.....

you will need:

400 gr strong wholemeal flour
1 tsp easy bake yeast
a bit less then 1 tsp salt
1 tsp barley malt extract or honey or sugar
1 tbsp olive oil
warm water ( 1 cup)


Put the flour into a bowl, add the salt and the yeast, mix together before adding the water(not all) malt extract and the oil.
Mix the dough first with a silicone spatula or wooden spoon then using your hands kneed the dough for 10 min on oily surface. 
Let the dough rest  for up to an hour or until doubles the size, covered with cling film.
Next, transfer the dough onto the working surface, and divide it into 6 rolls.
Stretch and fold each roll,sprinkle with semolina and let them rest for about 30 minutes.
Pre-heat the oven to 210 C 
Before baking,make a cut on the top of each ,bake the rolls for 15-20 minutes,turn the oven off and leave the rolls for 10 more minutes.
They should be hollow with nice deep color.

Thursday, 5 February 2015


This focaccia is sooo good,it blows my mind!


200 gr whole wheat flour
50 gr white flour
1 pack dry yeast
1/2 tsp salt
1 tsp sugar
1 tsp dry parsley
1 tsp dry thyme
5 tbsp cooked pearl barley or any other cooked grain
10 olives

for the top:
1 tsp dry parsley
1 big clove of garlic
4 tbsp olive oil

Mix up all the ingredients,add a little bit more then 250 ml lukewarm water, using a wooden spoon,make a dough,add the chopped olives last.Using a little oil,with your hand flat the dough in 28 cm baking tray.
Cut the garlic very fine and mix it with olive oil and parsley.Spoon it on top of the dough and prick it with fork in several places.Cover with clean tea towel and set on a site for 20 minutes.
Bake in pre- heated oven for 20-25 minutes on 180 C.

note: this focaccia doesn't need a traditional kneading,it is so easy to make and it is so nutritious.