Bread

Raisin bread rolls with whole wheat flour, cinnamon and grape molasses, sugar-free - Σταφιδόψωμα με αλεύρι ολικής, κανέλα και πετιμέζι, χωρίς ζάχαρη - Vegan in Athens

Whole wheat, raisin bread rolls with grape molasses, sugar-free

Very popular in Greece, raisin bread is a type of bread made with with sultanas and flavored with cinnamon. Usually it is made with white flour, sugar and some variations may include honey or eggs.

Since we love raisin breads, I usually make these healthy, vegan raisin bread rolls, with whole wheat flour, local, organic raisins and grape molasses, a healthy and delicious alternative to refined sugar, widely used in traditional Greek baking and cooking.

I usually eat mine for breakfast, almost right from the oven and actually they are lovely served freshly baked, as they are, or split open and spread with vegan butter and a marmalade of your choice.

Raisin bread rolls with whole wheat flour, cinnamon and grape molasses, sugar-free - Σταφιδόψωμα με αλεύρι ολικής, κανέλα και πετιμέζι, χωρίς ζάχαρη - Vegan in Athens

Ingredients

  • 1 1/4 cup (300 ml) lukewarm water
  • 1 tsp dry yeast
  • 1/2 cup (120 ml) grape molasses
  • 4 cups (600 g) whole wheat flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup raisins
  • almond milk or water and sesame for sprinkling

Raisin bread rolls with whole wheat flour, cinnamon and grape molasses, sugar-free - Σταφιδόψωμα με αλεύρι ολικής, κανέλα και πετιμέζι, χωρίς ζάχαρη - Vegan in Athens

Method

1. In a cup put half of the warm water, yeast and a spoonful of flour and leave the mixture for 15-20 minutes in a warm place to activate the yeast. If the yeast is active you will notice that many dense bubbles will be formed on the water surface. Otherwise throw the mixture away and repeat the process with another sachet of yeast (yes I know that it is difficult to throw it away but you need an active yeast to make bread!).
2. In a large bowl or in the kneading machine mix the yeast mixture, the rest of the water, salt, spices and grape molasses, and slowly add the flour, kneading constantly, until a soft dough is formed. Continue kneading for another ten minutes (if using kneading machine it takes less). The more we knead the better texture and elasticity the dough will have. Add the raisins and knead until they are fully incorporated.
3. Put the dough in a bowl and cover with a wet towel or clear film to protect the dough from dehydrating. Let it rise for 4-5 hours at room temperature (slow fermentation gives a unique taste and flavor to your bread. You can see also lagana bread recipe).

4. Put the dough on a floured surface and knead again, folding and kneading several times to form a roll. Separate into eight equal pieces and knead them to form eight small rolls.
5. Put them in a pan lined with parchment paper, leaving at least 3 cm space between each other. Spray your rolls with water or brush with the almond milk and sprinkle with sesame seeds. Let them rise in a warm place until they double in volume. It will take about fifty minutes. I usually let them rise in the oven at 40 oC.
6. Bake at 200 oC for 25-30 minutes or until golden brown. Let them cool on a wire rack and enjoy!

 

Raisin bread rolls with whole wheat flour, cinnamon and grape molasses, sugar-free - Σταφιδόψωμα με αλεύρι ολικής, κανέλα και πετιμέζι, χωρίς ζάχαρη - Vegan in Athens

Facebookpinterestmail
Clean Monday lagana bread with whole-wheat zea (Triticum dicoccum) flour - Λαγάνα με αλεύρι ζέας (δίκοκκο σιτάρι) ολικής - Vegan in Athens

Lagana with zea flour and a secret to make the perfect bread

It seems impossible that a whole year has passed already, since I thought that the previous “carnival” period was only few months ago. Maybe it’s because I remember even the details of the films we watched those days, I remember one night that we decided to make a homemade vegan Baileys (always reminds me of carnival) and stay home instead of going to a party, the plain lagana bread we made for the Clean Monday, a long walk for shopping in Athens center (oops that was two years ago!!!).

So this year I decided to create new, beautiful, “carnival” memories and one of them is the preparation of lagana, which will not be an ordinary lagana for two reasons. The first is that I will prepare it with zea flour (or flour from Triticum dicoccum) that contain less gluten and is considered to be very rich in nutrients. The second reason is a secret for exceptional homemade bread based on a slow fermentation process that results in a bread with aroma, texture and flavor reminiscent of traditional grandma’s bread.

Clean Monday lagana bread with whole-wheat zea (Triticum dicoccum) flour - Λαγάνα με αλεύρι ζέας (δίκοκκο σιτάρι) ολικής - Vegan in Athens

So what is the secret? Fortunately there is not anything difficult or complex. It simply requires a little patience. Actually I use a small amount of yeast on the one hand and on the other hand I let the dough ferment at room temperature overnight, ie for 8-10 hours before molding the bread. This may seem a lot of time, but during that time the yeast, the fungus that ferments our bread, is going to eat some of the carbohydrates present in the flour, to multiply, to make our dough lightly sour and to produce all those chemical molecules that make the texture and taste of our bread unbeatable!

So if you decide to make your own delicious traditional lagana this year, you can prepare the dough on Sunday evening and bake the lagana on Monday morning letting the smell of freshly baked bread penetrate in your home.

I wish you a beautiful, bright and good Clean Monday and a peaceful Lent!

Clean Monday lagana bread with whole-wheat zea (Triticum dicoccum) flour - Λαγάνα με αλεύρι ζέας (δίκοκκο σιτάρι) ολικής - Vegan in Athens

Ingredients

  • 1 1/2 cups (360 ml) lukewarm water
  • 3/4 tsp level dry yeast
  • 4 3/4 – 5 cups (700-750 g.) zea flour total and a little extra for kneading
  • 1 tsp sea salt
  • 1 tbsp brown sugar
  • sesame and black caraway seeds for sprinkling

Method

1. In a cup put half of the warm water, yeast and a spoonful of flour and leave the mixture for 15-20 minutes in a warm place to activate the yeast. If the yeast is active you will notice that many dense bubbles will be formed on the water surface. Otherwise throw the mixture away and repeat the process with another sachet of yeast (yes I know that it is difficult to throw it away but you need an active yeast to make bread!).
2. In a large bowl or in the kneading machine mix the yeast mixture, the rest of the water, salt and sugar, and slowly add the flour, kneading constantly, until a soft dough is formed. Continue kneading for another ten minutes (if using kneading machine it takes less). The more we knead the better texture and elasticity the dough will have. Because zea flour contains less gluten the dough is not going to be as elastic as the dough that is made with plain wheat flour.

3. Put the dough in a bowl and cover with a wet towel to protect the dough from dehydrating. Let it rise overnight (eight hours at least) at room temperature.
4. The next day, pour the dough on a floured surface and knead lightly folding it several times.
5. Form a ball and with a rolling pin roll out to form an oblong sheet 1 1/2 -2 cm thick. Form with your fingertips several small holes on its surface. Sprinkle with warm water and with sesame and caraway seeds.
6. Place in a warm place for 50 minutes to rise. For this step, I put the bread in the oven, set at 45 oC.
7. Bake at 200 oC for 35-40 minutes until lagana gets a slightly reddish brown color. Let it cool on a rack before cut. Enjoy!

Clean Monday lagana bread with whole-wheat zea (Triticum dicoccum) flour - Λαγάνα με αλεύρι ζέας (δίκοκκο σιτάρι) ολικής - Vegan in Athens

Facebookpinterestmail
Vegan olive bread rolls with whole-wheat flour, black olives and rosemary - Ελιoψωμάκια με σταφιδολιές, αλεύρι ολικής αλέσεως και δενδρολίβανο - Vegan in Athens

Olive – rosemary bread rolls

Warm, freshly baked bread is one of the most simple but also divine baked goods, sweet or savory. But what I love more than plain bread is olive bread, especially when it is made with black olives and local herbs such as rosemary, that give a deep meditterranean sense. Now that the weather is colder, I decided to warm up my kitchen by turning on the oven to bake a batch of these little delicious, fluffy olive bread rolls! And then I baked another one as they disappeared very quickly and I think I will make at least one more pretty soon!

In my recipe I use whole wheat flour that has undergone minimal processing thus preserving most of its nutrients, black olives preserved in salt (though you can use any kind of olives as long as you remember to remove the seeds), garlic and rosemary. What I like in these olive and rosemary breads is that the dough, absorbs the flavors and aromas of the pitted olives and rosemary, acquiring a slightly spicy and salty flavor that reminds Greece. If you haven’t eaten something like this before, now I think it’s time!

Vegan olive bread rolls with whole-wheat flour, black olives and rosemary - Ελιoψωμάκια με σταφιδολιές, αλεύρι ολικής αλέσεως και δενδρολίβανο - Vegan in Athens

Ingredients
(6-7 bread rolls)

  • 1 1/4 cups (300 ml) lukewarm water
  • 1 tsp (about 4 g) dry yeast
  • 3 cups (450 -500 g) all-purpose, whole wheat flour
  • 3/4 tsp salt
  • 1 tbsp lemon juice or apple cider vinegar
  • 3/4 cup black olives, pitted
  • 1 garlic clove, crushed (optional)
  • 2 tablespoons chopped, fresh rosemary
  • 1/3 tsp pepper

Vegan olive bread rolls with whole-wheat flour, black olives and rosemary - Ελιoψωμάκια με σταφιδολιές, αλεύρι ολικής αλέσεως και δενδρολίβανο - Vegan in Athens

Method

1. Mix the water with the yeast and a spoonful of flour and leave in a warm place for 10 to 15 minutes to activate. If the yeast is active, dense bubbles will form on the water surface. If it is not repeat the process with another sachet of yeast.
2. Add the remaining flour, lemon, pepper, rosemary, garlic and salt and knead for at least ten minutes to form a soft, non-sticky dough.
3. Cover the dough with a damp towel and leave for one and a half to two hours in a warm place to rise and double in volume. I leave it next to a radiator and it takes about two hours.
4. Put the dough on a floured surface, flatten with your hands and sprinkle with the olives. Knead again folding and kneading several times to form a roll. Cut six to seven equal pieces and knead them to form six small rolls.
5. Put them in a pan lined with greaseproof paper, leaving at least 3 cm space between each other, spray with water (or cover with a film) and leave in a warm place to rise and double in volume for about fifty or sixty minutes depending on the room temperature and humidity. I usually let them rise in the oven at 40 oC.
6. Bake at 200 oC for 25 minutes or until golden brown.

Vegan olive bread rolls with whole-wheat flour, black olives and rosemary - Ελιoψωμάκια με σταφιδολιές, αλεύρι ολικής αλέσεως και δενδρολίβανο - Vegan in Athens

Note: Make sure that the olives you are going to use are pitted and very well drained as you don’t want extra moisture in your dough.

Facebookpinterestmail