Check out the cooking videos in collaboration with Global Cycling Network
Gluten free cake
How to make an omelet
Nut and seed bread (paleo bread)
1,2 liter water – room temp.
500 g fine durum
500 g spelt flour (integrale)
500 g fine whole wheat flour
200 g raw unsweetened müsli ( the bread changes a lot depending on the müsli)
1 tsp ground cinnamon
25 g fine salt
25 g fresh yeast or 10 g of dry yeast
3 tbl spoons of nice olive oil
sourdough (if you saved some from your last baking session)
How to do…
- Find a bowl that holds min 5 liters
- dissolve the yeast in the water
- add the all flour and mix a bit, then add salt and kneed/mix until homogeneous
- kneed in the müsli, cinnamon and oil – adjust with a bit more flour/water depending on the müsli type – dough should be firm but wet – it should stick a little to your fingers the first time you kneed it.
- cover bowl with cling film and set a side to rise for 30 min at room temp, then kneed the dough again approx 21 folds. – repeat this procedure for 3,5 hours.
- the last folding session ends with dividing the dough into 8 lumps.
- preheat oven to 220*c
- grease up 8 bread tins and sprinkle with müsli, then add the dough, slice it with a sharp knife on the top and let rise to double the size
- bake for approx 20-25 minutes until golden and crisp – the bread should make a hollow sound when you tap on it when it’s fully baked.
- let cool for a bit – before you attack it :)
You can also skip the 3,5 hours and let it rise once, then kneed it together, clingfilm it and put it in the fridge over night.
In the morning you continue from the last kneeding step.
Save a little piece of dough every time to mix into a new batch of dough for better flavor and fermentation.
Soaked müsli with strawberry and blueberry
feeds nine people for two days – amongst other breakfast goodies
For the müsli:
1 kg in total of swiss style unsweetened müsli
500 g organic large oats
100 g organic coconut flakes
100 g organic chopped hazelnuts
100 g organic dried blueberries
100 g organic sunflower seeds
100 gorganic sultana golden rasins
* Toast oats at 170*c for 10 min untill golden
* roast of hazel nuts at the same temp for 6-7 min until toasted and golden brown
* mix all ingredients and keep in an air-tight container until you need it
For the soaked müsli:
1 cup homemade dried müsli
2 cups organic rice milk
5 straw berries
2 tbl spoons of blueberries (approx 14-16 pieces)
liquid honey to taste
* rinse and dice the strawberry
* pour the rice milk over the müsli and and gently mix in the strawberry
* leave over night covered up in the fridge to soak
-serve with fresh raspberries and liquid honey in the morning
This is also good for after race food!
The reason why we soak the müsli is to make it easier to digest it.