Sunday, October 11, 2009

Sourdough Tea Cakes

surdegstekakor

I'll be going away for a few days to visit my sister and family in Östersund in Northern Sweden. Titus and mý mom are going, too, but Per will be left at home. I'll do some blogging by iPhone, but I thought I'd leave you with a nice bread recipe until I get back home again!

Here's a recipe from a blogging friend, Carolina at Sisterfood. It's really easy - you can use rye or wheat sourdough starter, or fresh yeast (50 g) if you prefer that. (That will probably not need to rise for the same amount of time though, so watch it!)

These are very yummy toasted, and I prefer them with a sharp cheese and orange marmalade. A cup of tea is the perfect companion. In fact, these are called "tekakor" in Swedish, which translates into "tea cakes". And yes, they'll keep very well in the freezer!

Sourdough Tea Cakes
(printable recipe)
16-20

300 ml rolled oats
50 ml whole buckwheat
50 ml crushed linseed
600 ml water
200 ml sourdough starter (active, bubbling)
1 tbsp honey
3 tbsp neutral cooking oil
1 tsp salt
700 g strong bread flour

Mix oats, linseed, buckwheat and water to a porridge. Bring to a boil, and simmerfor about ten minutes, until nice and thick. Let it cool to room temperature.

Mix the porridge with sourdough starter, oil, honey and salt. Gradually add the flour and work for about 10 minutes in a stand mixer, or 20 minutes by hand. Leave to rise for 3-4 hours.

Shape into small balls and flatten slightly. Place on a baking sheet to rise for about an hour. Prick all over with a fork, before baking at 225°C for about 6 minutes.

Recipe in Swedish:
Tekakor på surdeg

6 comments:

biz319 said...

I love all things sourdough - great recipe! Thanks for sharing!

pityenlacocina said...

hi Anne, these tea cakes look delicious, you did great! have a lovely time at your sister's!

cheers from london,

pity

Anna said...

Sounds lovely!
If you are using fresh yeast, do you just dissolve 50g in 200 ml water to replace the 200 ml sourdough starter?

Anne said...

Oh, good question! I havent tried, but I think 200 ml of water will make it slightly too wet. Then again, you can adjust it with more flour as needed. If you try it, please report back! :)

Viola said...

I will try it! Thank you!

Anna said...

Couldn't get hold of fresh yeast today so I used 1 Tbsp dry yeast, which I activated in 150 ml water. I had to increase the amount of flour a bit (maybe 750 g). The dough was still very sticky, but the rolls turned out really nicely and were very tasty.