Ci ci ciabatta!!

Got up this morning, I was feeling kinda..... I dont know really but I wanted ciabatta. Which is odd because I dont eat cereals or grains but there I was, in the mood for bread! 

And so I baked one. And ate it too!

(Well, some slices anyhow!) 

250g plain flour 

250g spelt flour

450 ml lukewarm water

1 1/2 tsp fresh dry yeast

1 tsp pink himalayan salt

1/2 tsp raw sugar

Olive oil

In a big mixing bowl add flour, yeast and sugar.

Mix with your hands.

Add water. Then salt. 

Mix with your hands.

Now you dont knead ciabatta dough, you pull it, drop, pull it, drop -and thats how you get an airy ciabatta. 

Then you put in the mixing bowl again, add the olive oil on top and leave under clingwrap for about an hour till its double its size. 

Then you drop it down on a pretty well floured workspace (or do what i do, and drop it right down on a baking paper sheet with some flour on it-that way you don't have to clean dough off your counter:) and fold it into a ciabatta shape, onto the bakingtray and into the oven.

Middle. No fan. 220 degrees celcius for about 30 min. Until golden and sounds hollow :) 

The work time on this was about 10 min. Total time incl waiting and baking, 1,5 hours +

So worth it!

Now, enjoy your fresh rustic italian bread :) 

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Ok: then it was time to make a differet version: 

Enter the HERBIVORE!

Same recipe as above but with 250g plain flour, 150g spelt and 100g wholemeal spelt. 

2tbs oregano

2tvs of your fav italian mix (i use hoyts) 

And sprinkle cheese on top. 

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CIABATTACALZONE

then I got hooked and tried something else: in-baked pizza. 

I made the dough as the plain ci ci ciabatta and as it was resting, I cut up 1 chicken breast, 5 kale leaves, 5 cherry tomatoes and 2 spring onions. I fried it up in coconut oil, then sauteed it for a while, adding 2 tbs tomato paste and 1 big tbs sour cream. I also grated about 200g of cheese. I spiced it up with an italian herb mix and salt (pink himalayan. Always) and once the dough was done i put it out on the baking paper, made a "bed" to put the fill in (italian chicken mix and cheese on top), closed it like and envelope and sprinkled some cheese on top.

 

Into the oven and just pay attention till it lookes/smelled/sounds finished. 

Enjoy!! 

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Then I went for a grains version:

Intro 

SOPOPPY!

250g plain flour, 250g eholemeal flour. 2,5 tbs flaxseeds, 1,5 tbs sesame seeds and poppy seeds to sprinkle on top. Wowsa! Definitely the favourite so far! Kids and neighbours love it!!

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Then I got brave and decided to tryca feta and kale version.

Intro:

KALEBATTA

you know what, Kalebatta is so fly she deserves a blog of her own! But, and this is a massive but, you have come this far: you deserve to know this too :))

250g plain flour and 250g wholemealflour.

Added an extra spoon of salt and a little extra water to this recipe. Also 6 kale leaves and 1 pk of feta cheese chopped up. I used about 200g dodoni feta. :)

And poppy seeds or sesame seeds for the too! :) 

When the wait is over, the dough looks like this:

And, you being super smart and all, have already put flour on a sheet of bakingpaper, so you don't have to mess up your counter ;) 

Once you slap the dough down, she looks like this:

But then you fold her sides a little, and add poppy seeds on top: and now she is all ready for a date with Mr Stove!

So puurty :)

And VIOLA! They are a match made in heaven for sure :)

Well hello there, our most favourite bread so far! 

(Secretly I cant wait to try this with only spelt flour!! :))

I will keep adding on this recipe: remember that the ci-ci-ciabatta is the original recipe and the amount of flour, water, yeast, salt and sugar, never changes. Neither does the waitnig time, cooking time and degrees on the oven. 

It actually always stays the same: though the types of flour change or you might need a tad bit more water at times, its the basic recipe. 

Thank you so much for popping by here :) 

Let me know how you go xxx 

Original recipe modified from www.peasepudding.wordpress.com 's ciabatta recipe. 

Bounce bounce kangaroo bikkies

Does you and/or you kid like herbs?
Of all things, my picky little dude loves herbs and spices! So instead of making sweet cookies: sometimes I make these babies!

Kangaroo 1-2-3 Bikkies Recipe

-2 cups sifted plain flour

-1/2 tsp bi carb

-2 tsp coconut sugar

-2 tbs sesame seeds

-1/2 cup grated cheese

-1/4 cup preferred herbs (chili, chives, oregano, parsley, garlic...)

-(including 1 tsp sweet paprika)

-1/4 cup water

-1/3 cup olive or coconut oil

-125g melted unsalted butter

Add the dry ingredients to a big bowl.

Add the wet ingredients.

Mix with a spatula till its a dough.

Put some flour on a table, and knead.

Put into cling wrap and into the fridge for about 15 minutes.

Make your cookies approx 3mm thick 

(Some people like using baking paper in between the dough and the rolling pin like this:)

Leave about 3 cm appart on the baking paper.

and into the oven for 20-25 min on 180c degrees. (Or until golden!)

Have Fun!! =) 

And Enjoy! 

Reptilian spelt rolls

My favorite bun recipe!

350g sifted white spelt flour

250g sifted wholemeal spelt flour

2,5 tsp yeast (but it varies from different types so use what is required of your type)

2,5 dl milk (lukewarm)

2,5 dl water (lukewarm)

50g linseeds/flax seeds

50g sunflowerkernels

50g pinto/pumpkin seeds

2 tbs sesame seeds

1tbs brown sugar

1tbs coconut sugar

1/2 tsp salt

1 egg for brushing before baking

Add yeast, brown sugar, lukewarm milk and water and about 2 tbs white spelt flour in a big bowl and whisk!
(You only use sugar to activate the yeast!)
Leave for about 15 min. (Note: If your yeast is great, you will find bubbles after 15 min and you'll know your buns will be fantastic! Don't worry though, if this doesn't happen, it only means that your yeast is not perfect or your room temp is too chilly. Your buns will still be great. Only the bubbles indicate great yeast action so we want that.. :)
~~ mine did not bubble this time!

Add the flour, a little at a time, the seeds, the salt and the coconut sugar.
Knead and Leave in a nicely temp place under a kitchen towel to rise for about 30 min to an hour.

If your dough has now risen loads then thats awesome! If it hasn't then if it has at least gotten bigger, your on the right track.
(Its a lot riding on room temp! They will still rise in the oven)

Make your reptiles or snakes or dinos or buns or whatever you want, whisk and egg to brush on too before adding seeds on top.
Pop into a 225c pre warmed oven for about 10 min.
You're gonna have to watch them, so they don't get too dark ~ like mine did this time. But still they taste brilliant!
So yummy!

(My hubby loves his fresh warm buns with nutella)

Made a crock and some snakes for my aussie natives project.
Snap!


Haha such a silly mommy!

(Note: These are great when you freeze them, take them out to defrost the night before you will eat them for breakfast

and warm them up in the oven before serving them)

Enjoy :)