In Search of Exciting Breakfasts – Baked Blackcurrant Ryemeal

"I only want to live in peace and plant potatoes and dream!"

– Tove Jansson, Moomin: The Complete Tove Jansson Comic Strip, Vol. 1

 

The past couple of weeks have been a mess. I find it hard to blame life cause, after all, this is the life I've chosen. I don't want to bother you too much with my every day breakdowns but I can pretty much sum it all up in one single word: thesis. If you have done yours or are in the midst of it, like I am, you probably know what I'm talking about. I'm like one awkward crazy brain. I feel like there's always more to do than what I actually manage to accomplish, and there are always new obstacles in the way. "I only want to live in peace and plant potatoes and dream!" has been my personal mantra lately. But deep inside I know this won't last forever. Everything will eventually come to an end. And then there will be a new thing to stress about. It's called life, and it's good as it is.

Today, I want to talk about breakfast. Breakfasts are a rather boring affair in this home. Not bad but boring. Usually it's a slice of rustic country bread, or a bowl of homemade granola with plain yogurt and a drizzle of honey. There's always coffee with milk; usually two cups (at least). On weekends, I may make some eggs or enjoy a croissant and freshly squeezed orange juice, but, to be honest, that happens way too seldom. I'm not the one making pancakes or waffles early in the morning, neither do I make breakfast frittatas. Like I said, boooooring. If there's one thing I want to change about my eating routine, it would be making more exciting and satisfying breakfasts.

Today's recipe is a result of cravings. First, I saw this breakfast post from Yossy Arefi at A Cup of Jo. The moment I saw it, I knew I had to make it. An exciting breakfast! I started to wonder if rolled rye would work in this dish. You know, this is the first time I've used them. Would it be too "heavy"? I decided to give it a go. I still had a lot of blackcurrants from last summer in my freezer waiting for their destiny, and I felt like this would be a dish that would do them justice. Furthermore, I used cardamom instead of cinnamon cause, well, I'm a cardamom girl. Cardamom also felt like the perfect pairing with the deep flavors of rye and blackcurrants. "Plain yogurt would be great too", I thought. So I made it last Friday. I knew, I did everything right the moment I had the first mouthful of it. Comforting, delicious, nutritious, exciting. Everything I asked for, really. I found a new breakfast favorite. One to break my boring morning routines.

More breakfast inspiration:

• The posts on Suvi Sur Le Vif are like poetry, and her At the Breakfast Table series is a constant source of inspiration.
• Egg in a Hole by the awesome Molly from My Name Is Yeh. I'm obsessed. Have made this with rustic country bread on several mornings already.
• Lindsey from Dolly and Oatmeal is such a talented lady. And she knows how to make amazing breakfast! Can't wait to make this Cardamom-Toasted Millet Breakfast Bowl with Summer Blackberry Compote.
• This Chocolate Granola on My New Roots. Drool. Speaking of granola, this one has been my favorite lately. Going to make a new batch today!
• Actually, the granola recipe is from Megan, the creative soul behind A Sweet Spoonful. Her Spiced Steel Cut Oats Porridge calls my name. [And her book, Wholegrain Mornings, is definitely one of my must-have cookbooks.]
• Valentina's Moufflèes are perfect for a Sunday brunch or to take with you on one of those mornings when you don't have time to eat breakfast at home.

More breakfast inspiration can be found on my Breakfast Board on Pinterest! And for more berry breakfast love, don't forget my Whipped Lingonberry Porridge. It's not only damn beautiful but also a luscious way to start your day.

What do you have for breakfast? I would love to hear about your mornings!

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Baked Blackcurrant Ryemeal

adapted from this recipe from Yossy Arefi (who adapted hers from Super Natural Every Day by Heidi Swanson, p. 44)
serves 3–4 

I think, this also makes a comforting dessert if served with vanilla ice cream! Feel free to play around with different berries, sweeteners, and grains. Furthermore, the recipe can easily be doubled, tripled, or even quadrupled. In other words, perfect to serve a big crowd!
 

75 g (2.6 oz; 2 ½ dl; 1 cup) rolled rye
½ tsp ground cardamom (preferably freshly ground)
½ tsp baking powder
2 pinches of fine sea salt
2 ⅔ dl (1 1/8 cups) whole milk
1 egg (S)
2 ½ tbsp maple syrup
60 g (2 oz; 1 ⅓ dl; ½ cup) pecans, toasted & roughly chopped
140 g (5 oz; 2 ½ dl; 1 cup) frozen blackcurrants (you can use fresh ones too)
30 g (2 tbsp) butter, melted + more to butter the baking dish

plain yogurt, to serve

Preheat the oven to 190°C (375°F). Butter a 16 cm (6") round baking dish.

In a medium-sized bowl, combine the rolled rye, cardamom, baking powder, and salt. In another, small bowl, whisk together the milk, egg, and maple syrup.

Spread half of the rye mixture in the buttered baking dish. Sprinkle with half of the pecans and blackcurrants, then cover with the remaining rye mixture. Slowly pour the milk mixture over the rye. Top with the remaining pecans and blackcurrants, and drizzle with the melted butter.

Bake on the middle rack for 35–45 minutes, until the top is golden brown and the ryemeal has set. Serve warm with plain yogurt, and drizzle with maple syrup if you feel like it.

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I also wanted to thank you for all the support you're giving. I was amazed by all the positive feedback on my last post. Your words mean the world to me. I feel blessed to be able to share my heart and passion with you all and to do something that others really love as well. So thank you. A thousand times thank you.

For the Love of Food: Pulla – Finnish Cardamom-Spiced Sweet Buns

I feel like we have lost our connection with food. Our relationship with it is often confused and twisted. We tend to malign certain foods, like carbs, sugar, fat, dairy, and meat, while, at the same time, praise others. It's like we want to set strict rules so we can control at least one aspect of our lives. It's harsh, nasty, and, at the very least, exhausting.

I often find myself in places of confusion as I follow the talk about food around me. You know, I've never been a girl of extremes. I like moderation in almost any aspects of life. Food has never been a way for me to control life. Neither has it been an enemy I need to make strategic plans against. Food has been and still is my passion. I was fortunated enough to grew up in a family of food lovers where quality of food was always a priority. It was always about gusto. Never ever was it a thing to be fanatic about.

I want food to be exciting. I want it to inspire. I want food to bring joy, to give you butterflies in your stomach and make you smile. I want it to be a place of peace and comfort. I want food to leave a trail in your brain because memories built around food are special. I want food to take us to places yet unknown to us, to open the doors to different cultures. I want it to bring people together, to connect. I want it to challenge, not to stress. I want food to be the happy unicorn zebra you want to hug and hold dear. I want it to nourish both body and soul.

That's what I want food to be for me, for you. That's what I want this blog to convey.

For the love of food.

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Pulla | Finnish Cardamom-Spiced Sweet Buns

makes about 16 pulla

I could make these in my sleep. That's how well I know this lovely, traditional Nordic treat. Pulla, or bulle in Swedish, are probably the most loved baked good both in Finland and in Sweden. After 7 months (!!) of blogging, it's unbelievable that I haven't posted a single pulla recipe yet. Pulla are slightly sweet and spiced with cardamom, which is, with cinnamon, one of the most used spices in Scandinavian baking. Yes, Scandinavian cuisine is full of surprises as you would rather expect to come across these kind of spices in Indian rather than Scandinavian food. You can find pulla at every bakery, café, and shop around here. If there's a celebration, a variation of this Scandinavian sweet bread is most probably found on the coffee table. But by no means is this treat solely reserved for special occasions. The Swedes call it fika – you sit down together, drink coffee, chat, and usually eat something sweet. You know, here in the North coffee isn't just coffee. It's a way of life. [The average Finn drinks 12 kilos of coffee per year which makes Finland the country with the heaviest coffee consumption in the world.] But no worries: if you aren't that into coffee you can serve them with tea or a glass of cold milk. They will taste equally delicious.

This is the most basic pulla recipe but there are endless variations to discover – cinnamon rolls, braided loaves, "Boston cake" (which has, at least to my knowledge, nothing to do with Boston itself)... I'm eager to share them with you in the future!

A few notes:  For the best result, make sure that all your ingredients are at room temperature. You can leave the egg out and, furthermore, substitute the milk with water if you follow a special diet. However, as you can imagine, the most delicious and flavorful result is made with eggs and milk.
 

5 dl (2 cups + 2 tbsp) lukewarm milk (preferably whole milk)
50 g (1.8 oz) fresh yeast (or alternatively 16 g / 0.6 oz instant active dry yeast)
180 g (6.5 oz; 2 dl; ¾ cup + 2 tbsp) granulated sugar
1 ½ tsp fine sea salt
1 tbsp + 1 tsp ground cardamom (preferably freshly ground)
1 egg (M)
910 – 1050 g (32 – 37 oz; 13 – 15 dl; 5 ½ – 6 ⅓ cups) bread flour
170 g (6 oz) unsalted butter, at room temperature

for the egg wash:
1 egg
1 tbsp water

pearl sugar, to sprinkle
 

To make the dough
In a large mixing bowl (you can make the dough by hand, like me, or in a stand mixer), combine the lukewarm milk and crumbled yeast. [If using instant active dry yeast, skip this step. Combine the yeast with some flour and add to the warm, 42°C / 108°F, milk mixture before adding the rest of the flour.] Stir with a spoon until the yeast is completely dissolved. Add sugar, salt, cardamom, and egg and mix until combined. Gradually add about two thirds of the flour and knead. Add butter and knead until well combined. Continue to knead the dough, and gradually add just enough flour so the dough comes clean off the sides of the bowl and doesn't stick to your hand.

Don't overwork the dough or you'll end up with hard buns, not soft as we want them to be. Shape into a ball and cover with a clean kitchen towel. Let the dough rise in a warm, draft-free place for about 1 hour, or until it's double in size.

To shape and bake the buns
Line two baking sheets with parchment paper.

Shape the dough into about 16 equally sized buns and place them on the two baking sheets, spacing them about half the diameter of a bun apart. Cover with a clean kitchen towel and let rise for further 30 minutes, or until they're double in size.

Meanwhile, preheat the oven to 225°C (435°F).

For the egg wash, whisk together the egg and water until combined. Before baking, brush each bun with the egg wash and generously sprinkle them with pearl sugar. Bake the buns on the middle rack for 10 – 15 minutes, or until golden brown. Repeat with the other sheet of buns.

Pulla are best eaten still slightly warm, on the same day. However, you can freeze them once baked and warm them up again when ready to serve.

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Real-life notes from a food blogger #1: Taking action photos solo is challenging, to say the least. But I love them too much to be able to stop taking them! Hope you like them too :)

Real-life notes from a food blogger #2: That spring light! Pure magic.

Sesame² & Poppy Seed Crispbread

“There are such a lot of things that have no place in summer and autumn and spring. Everything that’s a little shy and a little rum. Some kinds of night animals and people that don’t fit in with others and that nobody really believes in. They keep out of the way all the year. And then when everything’s quiet and white and the nights are long and most people are asleep
— then they appear.”

– Tove Jansson, Moominland Midwinter

Crispbread, the Scandinavian take on crackers, has been baked for centuries and can therefore be considered as a staple of Nordic cuisine. The most traditional version is shaped into a large round with a hole in the middle – this way the bread could be stored on long sticks under the roof. To sleep in an old log house under a crispbread sky...I definitely like the idea. And maybe, just maybe, one crispbread would have been offered to the shy creatures of winter.

You won't find many Scandinavian families who don't have a pack of crispbread at home at all times. It is one of the secrets of how we people of the North survive the long, dark winters. Forget its reputation as low-caloric diet food. It's so much more than that (and to be honest, I doubt any Scandinavian enjoys it because of it being "health food"). Crispbread is enjoyed as a midday snack simply buttered or with cheese and thin slices of cucumber. It's also great alongside a bowl of soup, like a hearty pea soup, or a green salad.

Nowadays, few people make homemade crispbread anymore. Maybe it's because you can find a ton of different varieties at your local grocery store. However, homemade crispbread is not only tastier but also easy and relatively quick to make. So why not make your own crispbread at home?

This slightly luxurious seed crispbread pairs especially well with cheese and a glass of full-bodied red wine...the kind of winter night I like the most.

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Sesame² & Poppy Seed Crispbread

dough slightly adapted from Elle Mat och Vin 1/2014, p. 90

3 dl (1 ¼ cups) lukewarm milk
25 g (1 oz) fresh yeast [OR 8 g / 0.3 oz instant active dry yeast]
1 tsp fine sea salt
165 g (6 oz; 3 dl; 1 ¼ cups) all-purpose flour
245 g (8.6 oz; 3 ½ dl; 1 ½ cups) coarse wholegrain rye flour

1 egg white
1 tbsp cold water
white & black sesame seeds + poppy seeds

In a medium-sized bowl, combine the lukewarm milk and crumbled yeast. Stir with a spoon until the yeast is completely dissolved. [note: if you use instant active dry yeast, mix it with the dry ingredients and heat the milk to about 45°C / 115°F} Gradually add the dry ingredients until the dough comes together enough for you to start kneading it. Knead until it comes clean off the sides of the bowl. Add more all-purpose flour if it sticks to your hands. Shape into a ball and cover with a kitchen towel. Let the dough rise in a warm place for 30 minutes.

Preheat the oven to 250°C (475°F). Line 2 baking sheets with parchment paper.

Take about a third of the dough and roll it into a very thin rectangle. The thinner you roll it, the crispier it becomes. With a knife, cut the rolled out dough into about 21x2,5cm (8x1") strips. You can also cut it into different shapes, like triangles (mine were about 6,5 cm / 2.5") or rounds. Transfer to a baking sheet.

Prick each piece all over with a fork. This will keep the crispbread from puffing up in the oven. In a glass, whisk together the egg white and water. Brush each piece of crispbread with the mixture and sprinkle generously with the seeds.

Bake for about 6 minutes. The crispbread will be crisp and start to brown at the edges. Let cool on a wire rack. Continue to prepare the rest of the dough but remember to keep an eye on those in the oven.

Once cool, store in an airtight container. They will keep for a couple of weeks, even for several months.

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Hope you all have a great start to the first week of February which, by the way, is my favorite winter month!

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Welcoming a New Year – No-Knead Country Loaf

I don't make New Year's resolutions. I haven't made them for years. Of course I could say I'll work out more, learn to make croissants, travel to unknown places, and aim to live in the moment. Partly, I don't make any resolutions because I don't want to make promises I most probably won't keep. Let's be honest, most resolutions are forgotten by February anyway. Do I really have to make them only to be disappointed in myself later?

Partly I don't make New Year's resolutions because I don't believe that New Year is the time when change needs and will happen. Mostly it's like any other night of the year. Nothing special except that people gather with friends, light sparklers (they're so pretty!), and find a reason to drink champagne straight from the bottle (it happens). It's not a make-a-decision-to-change-or-be-doomed-forever moment.

So as the year 2014 kicks off, I think the same as on the 364 other days of the year. Yes, we need to strive to be the very best version of ourselves. But we also need to get lost, take the wrong turn at the crossroad. We need to aim high, move out of our comfort zone, and take big leaps no matter the risk of falling down on our knees. We need to make mistakes because through mistakes we learn.

Every mistake, every crossroad, pretty much every moment, is an opportunity for change.

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No-Knead Country Loaf

recipe slightly adapted from NYT, November 8, 2006; original recipe from Jim Lahey's book "My Bread"
yields 1 loaf

This is a great and easy method to create an irresistible loaf of bread. I warn you, this recipe is addictive! There's no need to knead the dough which means little to no work. The only thing you need is time. The long rising time, also called fermentation, ensures a delicious flavor. The baking method, on the other hand, is the key to the crackling crust. The no-knead method most probably isn't what you're used to – the long fermentation time and the wet dough that's almost impossible to handle. However, it's dead simple and the result is incredible. I still can't believe that I used this method from Jim Lahey, the owner of the Sullivan Street Bakery in New York, for the very first time last week! I've made three different versions so far, playing around with different flours – spelt, like in this recipe, einkorn, and rye. Next time I'm going to sprinkle sesame seeds on top of the loaf. You could even fold in some nuts, seeds, herbs, cheese, or olives. This is also what I want you to do. Play around! Get creative! Just remember that substituting works by weight not volume. Basically, there are three reasons why I prefer to use the scale instead of measuring cups. The first one is accuracy and the second fewer dishes. The third one is that by baking by weight it leaves me the freedom to play around with the ingredients. So get that scale.

300 g (4 ¼ dl; 2 ¼ cups) bread flour
100 g (2 dl; ½ + ⅓ cup) whole wheat spelt flour
1 ¼ tsp (8 g) fine sea salt
3 g fresh yeast (or alternatively 1 g / ¼ tsp instant active dry yeast)
1 ½ cups cool water (about 13–18°C / 55–65°F)

more flour for dusting (I used durum flour but bread flour is okay as well)

In a large bowl, combine both flours and salt. Dissolve the fresh yeast in the water (if you're using instant active dry yeast skip this step and add the yeast straight to the other dry ingredients – there's no need to dissolve it in water first). Add the yeast water to the dry ingredients. Using a bowl scraper or a wooden spoon, stir until blended. The dough will be quite wet and very sticky. If it's not tacky, add a little more water. Cover with a kitchen towel and let rise for 12 to 18 hours at room temperature. The dough is ready when it's more than double in size and the surface is dotted with bubbles.

With the help of a bowl scraper, pull the dough onto a generously dusted work surface. Dust the dough with a little flour, cover with a kitchen towel, and let rest for further 15 minutes.

With lightly floured hands, pull the edges of the dough into the centre to form it into a round or oval shape (depending on the shape of the pot you're using). Wrap the shaped dough, seam side down, in a generously dusted kitchen towel (no terry cloth). Let the dough rise for 1 to 2 hours. It's ready when it's more than double in size and will not spring back when poked with a finger.

At least half an hour before the end of the second rise, preheat the oven to 225°C (450°F) and place a heavy covered pot, like cast iron, enamel, or ceramic, on a rack in the lower third position. When the dough is ready to be baked, remove it from the oven. Lightly dust the bottom of the pot with flour. Gently turn the dough over into the pot, seam side up (this will ensure beautiful cracks). Shake the pan a couple of times if the dough is unevenly distributed. Bake for 30 minutes covered and for further 15 to 30 minutes uncovered until the crust is deep golden. Cool on a rack or rip it into pieces while steaming hot (probably my favorite part of bread baking).

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Finnish Christmas Date Bundt Cake with Whiskey

Do you know Mr. Stress? That little guy who messes around with your head? Makes you forget things and appointments, makes you anxious, and well, drives you crazy. When I walk along the city streets and look around I notice that Mr. Stress has invited himself into many heads. Short tempers, nervous tapping with feets, checking the smartphone every 30 seconds, where's that damn to-do list!?!, and I wonder what my credit limit is?

Relax, everyone. Please. I may not be the best one to tell people to relax as I often am the one finding herself under massive pressure. Need to do this, need to remember that. Oh, I don't have my planner with me so basically I'm screwed.

But hey, isn't Christmas supposed to be a time to relax and find your inner peace? I don't think Mr. Stress should be a part of it.

So let's calm down. Breathe. Take a cup of tea (or coffee). Eat that cookie. Listen to good music. And if you feel like it make this bundt cake.

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Date Bundt Cake with Whiskey

makes one regular bundt cake or two small ones
slightly adapted from Juhana Paturi, AL 05.12.2013

This is a slightly more modern version of the traditional Finnish Christmas treat. A date bunt cake can be found in almost any Finnish family during the Christmas holidays. It's served with mulled wine or a cup of strong coffee. It has to be made in advance so its flavors develop properly. Therefore, it's the ideal no-stress cake. The cake is at its best after one week but can easily be stored for longer.

200 g (7 oz) fresh dates, pitted & quartered
50 g (2 oz) raisins
whiskey

150 g (5.3 oz) salted butter, at room temperature
2 dl (175 g; 0.8 cups; 6.2 oz) granulated sugar 
1 dl (90 g; 0.4 cups; 3.2 oz) packed brown sugar (farinsocker)
3 eggs (M)
2,5 dl (170 g; 1 cup; 6 oz) almonds, finely chopped
4,5 dl (270 g; 1.9 cups; 9.5 oz) all-purpose flour
1 tsp vanilla sugar (I always use homemade)
2 tsp baking powder
2 dl (0.8 cups) heavy cream

powdered sugar, for decorating


In a small bowl, soak the dates and raisins in whiskey for at least 6 hours or overnight. Make sure that they are fully covered by the whiskey.

Preheat oven to 175°C (350°F). Grease and flour the bundt cake pan(s).

In a bowl, combine the dry ingredients. Set aside. Drain the soaked dates and raisins, reserving the soaking whiskey for later. Set both aside.

In a bowl of a stand mixer, whisk the butter and both sugars until light and fluffy. Add the eggs one at a time. Stir in about half of the dry ingredients. Then stir in the remaining dry ingredients alternating with the cream. Add the soaked dates and raisins.

Pour the batter into the prepared bundt pan(s). Bake on the middle oven rack for 1 hour, or until a toothpick comes out clean. Allow the cake to cool for a few minutes before releasing.

Measure your soaking whiskey. You should end up with 1 dl (0.4 cups) of it. Add hot honey water if needed. I added 0,25 dl hot water with 1 tsp honey.

Pour the whiskey over the still warm cake(s).

Let the cake(s) cool down before wrapping them in aluminium foil. Store in a cool place ideally for at least one week.

Before serving, dust with powdered sugar.

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