I think autumn has officially begun here in my little Chilean town. Like someone flipped a switch and turned on the waterworks, it’s raining.
I feel kind of indifferent towards said rain today. Indecisive as to whether or not I’m okay with it. It can be sort of gloomy, true, but I am kind of enjoying a little bit of seriousness at this moment. The rain makes me pensive and helps me focus, whereas a gorgeous summer day, while wonderful for spending time outside, can make it impossible to get anything done inside.
Also, I know many photographers consider rain a bad thing for lighting purposes but for me the clouds that filter the otherwise harsh light are a great asset. I find rain to be really beautiful and relaxing. I think part of my appreciation is from the fact that it doesn’t snow here so the rain is my only option as a rebound. Life will teach you to take what you can get.
Sorry for the pro/con list of rain but I’m in a mood. Now all I want to do is make cozy things. Things like soup, and hot chocolate, and…….fresh baked bread. Yes, bread is just what today needs. You in?
I’ve been planning to try some seed bread for a while. That’s one thing that we have really missed, readily available and good quality bread. Bread is a staple in daily life. I mean, give us this day our daily bread is a pretty good indication that bread is a good and important thing, right?
Anyway, this recipe was kind of a copycat of one of our favorites that we used to buy. I’m sure most of you are familiar with Dave’s killer bread. If you live in the States, that is. The company has a very compelling story behind it and makes an effort to produce healthy products. The green bread was our favorite but, sadly, there is nothing like that where I live so homemade it is.
This bread has like a bazillion different grains and seeds and the texture was so soft and fluffy. I’m still planning to do some extensive experimenting to find the ultimate version for sandwich slices. This bread was amazing in its own right but it could stand to be adapted for better slice factor. I’ll be sure to let you guys know when I find the perfect version but for now you have to try this recipe.
No-Knead Whole Grain Seed Bread (Vegan)
There's hardly a smell on earth comparable to freshly baked bread. Try this seed packed recipe that's perfect for all your bread needs.Prep Time 15 minutesCook Time 45 minutesRising Time 2 hoursTotal Time 1 hourServings 1 large loaf or 2 smaller loaves
- 2 tablespoons active dry yeast
- 2 cups water
- 3 tablespoons maple syrup
- 1 tablespoon salt
- 2 tablespoons coconut oil melted
- 1/2 cup sourdough starter
- 3 tablespoons each of:
- sunflower seeds
- sesame seeds
- 1/4 cup each of:
- flaxseed meal
- brown rice flour
- rye flour
- bulgur wheat cracked wheat
- old fashioned oats
- flax seeds
- 4 - 4 1/2 cups whole wheat flour
Dissolve yeast in water in a large mixing bowl or bowl of stand mixer. Add syrup and salt and stir well. Pour in coconut oil and sourdough starter and, again, mix well.
Add all of the different flours and seeds and mix very well.
Grease a medium bowl and scrape dough into it then cover wirh plastic wrap or towel and place in a warm place to rise until doubled in size, about 1 hour.
Preheat oven to 375 degrees F (190 C) and line a large pan with parchment or grease 2 loaf pans. Turn dough out onto a lightly floured surface and lightly grease your hands for easier handling. Shape the dough into a ball (or 2 balls for loaf pans) and coat sides lightly with flour.
Allow to rise while oven heats then bake for 35 - 45 minutes until edges are dark brown and bread sounds hollow when knocked on.
Wouldn’t it be nice to have freshly baked, homemade soft pretzels everyday? Can’t you just imagine the smell and the chewy goodness that tastes so good covered in salt and dipped in mustard!
I’ve had moments that I imagined I could find some time everyday to make some and we could live the soft pretzel dream, but then I come back to reality with thoughts like “dream on!” and “fat chance!”. Yeah…um…not happening. Pretzels just take too long when you make them for a big family and I wouldn’t mind this if I had extra time (ha!), but let’s just say I don’t think the pretzel dream life is within my grasp.
Now 30 minutes, that I can probably do most days. Did you know it was even possible? With some quick work and a little messiness you can have a hot pretzel 30 minutes from now. Awesome right?
And, okay, I know it’s pretty obvious that this is another recipe themed around St.Patty’s Day, which I’ve told you I just don’t get, but the pretzels made me do it. What sane person can resist the flood of Irish recipes going on right now? I’ve seen so many Irish soda bread recipes recently that I’m starting to worry if people are ditching yeast in a move of mass laziness. I am strong-willed but this is too much to withstand. Must. Make. Soda Bread!
I snuck some beer into these and used part whole wheat flour because it just seemed like the Irish thing to do (sticking with the theme here). Another perk of adding the beer is that it helps create that yeasty flavor that you sort of lose when you use soda instead. So good.
I topped mine with the traditional sea salt and served with spicy mustard for dipping. This cheese sauce would be amazing with these but that would have defeated the “quick” part. It’s definitely a must next time. I’ll have to figure out how to work that into the 30 minute window. Another option is adding some fresh herbs to the dough (Yum!), or cinnamon and sugar (That’s something I’ve never done that would be interesting to try on a beer pretzel. I bet would be equally delicious!)
So what are you waiting for? Just 30 minutes and you can have your very own Irish soda bread beer soft pretzels with your choice of toppings and condiments!………and if you order now we’ll throw in this handy-dandy thingamabob, a rubber duck, and a new car! (Not really. I just felt like a commercial for a moment and got carried away.)
30-Minute Irish Soda Bread Beer Pretzels
When the craving for some freshly baked soft pretzels hits and your in a pinch for time, no worries! These pretzels only take 30 minutes from start to finish. Can you spell #SnackTimeGoals!Prep Time 15 minutesCook Time 15 minutesTotal Time 30 minutesServings 10 large or 20 small
- 3 cups whole wheat flour
- 3 cups all-purpose flour
- 1 8-ounce can of beer
- 2/3 almond milk
- 1 tablespoon baking soda
- 1/3 cup sugar
- 2 teaspoons salt
- 1/4 cup baking soda
- 5 cups water
- melted coconut oil and course sea salt for topping optional
Combine baking soda and water in a medium pot and bring to a boil.
Meanwhile, mix beer, milk, sugar, salt, and soda in a large mixing bowl. Add flour a few cups at a time and mix well after each addition. Turn dough out onto lightly floured surface.
Now preheat oven to 400 degrees F (200 C) and line 2 baking trays with parchment or silicone pads *see note. Your soda water should be boiling by now so remove from heat when it is.
Knead dough for a few minutes to develop the gluten the divide into balls, 10 for mall-size pretzels and 20 for smaller snack-size pretzels. Form the balls into snakes and twist into pretzels. Brush water on the spot where the ends meet the base and press down lightly to stick.
Lay them about an inch apart on baking trays. Now dip each one in the hot soda water and place back on tray.
Bake for 10 - 12 minutes until the pretzels have puffed and outside is golden.
If desired, brush with coconut oil and sprinkle with sea salt
I reccomend sil-pads because the parchment may stick. If using parchment it's a good idea to grease it with butter. You can also just grease a baking pan and skip any liner.
Also, be sure to check your brand of beer if vegan. Some types are not vegan due to how they are made.
So have you had an awesome Summer? Well, my summer has been pretty great so far and I’m really excited to see what comes next.
Okay, about the recipe. I have been wanting to make bread bowls for what seems like such a long time! I mean, who doesn’t love getting to eat the bowl when the soup is gone? Plus, it looks so pretty and rustic when you serve it. And I don’t know about you, but I have always loved corn chowder.
I think I should mention that my soup was not quite as corny and thick as it looks in the pictures. That is due to me spending too long taking pictures and the soup being in a bread bowl that likes to absorb broth. Although, if you want it to be that corny or thick by all means add extra corn or a little extra flour. For me soup is more of an art than a recipe. Make it how you like it.
I think this would make a great weeknight meal anytime during this summer. Also, if you can get fresh corn still on the cob I think you should use that and simply cut it off the cobs. The difference in flavor and even texture is worth it.
Hope you’re enjoying your day and that you enjoy this recipe!!!
Creamy Corn Chowder + Rye Bread Bowls
Take advantage of the Summer harvest and make this cozy and delicious chowder soup along with some homemade bread bowls!Prep Time 35 minutesCook Time 1 hourRising Time 1 hourTotal Time 1 hour 35 minutesServings 8 - 10 servings
Rye Bread Bowls:
- 1 tablespoon olive oil
- 1 medium onion chopped
- 4 cloves garlic minced
- 4 stalks celery chopped
- 1 cup cauliflower (finely chopped or riced)
- 1/4 cup all-purpouse flour (use cornstarch to make soup gf)
- 4 cups Organic Vegetable Broth I use homemade
- 3 medium potatoes peeled and cut into small cubes
- 1/3 cup plain non-dairy yogurt (such as soy or cashew)
- 1 13.5 ounce can Lite Coconut Milk
- 1/2 cup Nutritional Yeast Flakes
- 3 15-ounce sweet corn (including water) (or 4 is you'd like it very corny 😉 )
- 1/2 teaspoon ground turmeric optional
- 3/4 teaspoon freshly grated nutmeg
- salt and pepper to taste
Combine water, yeast, and brown sugar in a large bowl and stir to dissolve. Add salt, rye flour and whole wheat flour and mix well. Add all-purpouse flour 1 cup at a time until dough is no longer sticky. Knead for about 5 minutes then place in a well oiled bowl. Cover and put in a warm place to rise for about 1 hour until doubled in size.
Pre-heat oven to 375 degrees F.
Divide dough into 8 balls and place on greased baking sheets at least 2 inches apart. Cover with damp towel and let continue to rise while oven is heating.
Bake for 25 - 30 minutes until golden brown.
For Corn Chowder:
In a large (wide) pot or dutch oven, saute onion, garlic, cauliflower, and celery with oil until tender. Whisk flour and 1 cup of broth and add, stirring constantly until mixture begins to thicken. Reduce heat to low and and whisk in remaining broth and simmer until thickened again.
Add potatoes and remaining broth and bring to a boil. Once boiling, reduce heat to low and simmer uncovered 15 - 20 minutes until potatoes are tender.
Add in corn and coconut milk and simmer, uncovered 10 - 15 minutes longer until it begins to thicken. Stir in nutritional yeast, nutmeg, turmeric, and yogurt then season to taste with salt and pepper.
To make bread bowls, cut tops at an angle in a circle and use a spoon to pop tops out. Fill with soup and serve hot.
If you're making this soup for a smaller group it can easily be split in half to make 4-6 servings. It also freezes very well.
If you prefer creamy soups this soup can be blended smooth with an immersion or standing blender.