Friday, 27 February 2015
Finnish Rye Bun Meets Mediterranean Flavors
I hate to see when people don't use all the parts of the animals or waste perfectly good food simply because they don't want to eat the same food for the next two or three days. Ingredients needs to be respected and treated with love and care.
In the last few weeks we have started to use banana peels and potato peels. So far all the potato peels have been used but I must admit that I had to throw away about 5 banana peels since I simply did not have time to prepare anything out of them. But I am getting better in this and maybe in the future I will create a banana peel recipe that is easier and healthier to use than cakes and biscuits I have created so far.
So after having all these thoughts I created a rye bread recipe with Mediterranean tastes and here comes the twist.... Potato peels. Oven baked, spiced potato peels. Delicious just like that but in the bread dough they are magnificent. You simply have to try this!
For potato peels:
400 grams (14.110oz) potato peels
50 grams (1.7637oz)olive oil
1 tsp rosemary
1 tsp parsley
1 tsp thyme
1 tsp basil
2 tsp oregano
4-5 garlic gloves
1. Let's prepare those potato peels first. wash and dry the potato peels with a towel.
2. Mix oil and spices on the bowl. Add potato peels and mix well.
3. Bake in 200 grams at a time in 225 °C (440°F) for about 10-12 minutes or so.
For the bread dough:
300 grams (10.582oz) sourdough starter
All of the baked potato peels
600 (1.3228 lb) grams water
900-1000 grams (1.9842 lb - 2.2046 lb) rye flour
1. Mix the sourdough starter, oven baked potato peels and salt.
2. Add the flour and knead.
3. Take small pieces of the dough (appr. 100 grams/ 3.5274 oz) in your hands and make it a ball and then flatten it. Do it as long as you have used all the dough.
4. Let the buns leaven in a warm place (I have done this many times in the oven which I heated as little as possible. That way the buns leaven faster)
5. When ready, bake in the 225 °C (440°F) for about 30 minutes or so.