Sundays are special
days as all at home are allowed to be lazy and start slowly in the day. Though
all are up still we keep chilling on one or the other couch waiting for someone
to start with the Brunch : )
I keep changing
things, at times it is just simple bread, at times the Paratha less Roti and at
times I bake myself.
We all are fixed on whole meal breads so I bought the
Whole-Spelt Flour (Dinkelvollkornmehl ) this time added pumpkin and sunflower seeds in
it.
A very healthy and
full with nutrition bread indeed. I already had a bread loaf so planned to make
buns out of this. Made the tasty scrambled eggs instead of the omelet this time
and fried the chicken salami.
Frying the Salami
was new to me, as I was visiting my Brother for some years back and we all sat
for Breakfast, he said just a minute this has to be fresh, and I saw him
placing slices of Salami in the frying pan, the aroma was so heavenly like
something being roasted. It was the Turkish Suzuk Salami. He fried a whole pack
and we ate the whole of it….lol
It tasted so
different and so extreme delicious and since after that I also fry the salami,
though the fat which remains in the pan afterwards is …Hmm lets not think about
that :) All is allowed once in 2 weeks…
Try to buy the
organic flour as it is pure and has no iodine salt in it! I use the rock salt without
any chemicals in it, we don’t need the extra intake of this refined salt where
there are only 2 elements of the mineral nutrients left in it, out of
the 82 after going thru the process of “being pure and refined”
This is what you
need:
500g Whole-Spelt
flour
340 ml luke warm
water
1 ¼ tsp salt
1 tbs honey
3 tsp dry yeast
that’s 7grams,and if fresh then 20 grams of fresh yeast
2-3 tbl oil
50 gram dry and
half crushed seeds of sun flower and pumpkin
Make a yeast sponge
for light airy dough later
Pour the water in a
big bowl, add the yeast, honey and oil and let it froth.
After around 15
minutes, add the flour and salt and mix the dough with gentle hands
If you feel the
dough is dry you can add more drops of water to make sticky yet even dough
Sprinkle some water
on the top and cover it with a nylon bag and cloth and keep it at a warm place
The dough will rise
in around 30 minutes
Now dust your hands
with flour and gather the whole dough in a ball shape, knead it twice thrice.
Put I back in the
bowl, sprinkle some water once again and cover and keep again to rise another
20 minutes
Now you can start
to prepare to bake it, if you want to make a loaf, then put it in a rectangular
form and smoothen with wet hands
If you like buns,
make 8-9 buns and place in the baking tray and sprinkle water slightly on them
Bake in a preheat
oven on 170°C for around 20 mi minutes
As you take them out
of the oven sprinkle some water again and cover them with a thick cloth
You may ask why so
much water sprinkling : ) This keeps the
bread soft and although the top is hard and crispy whne you cut open the bread
is soft and spongy.
I use a water spray
bottle, its very handy and sprays the exact amount you need.
This is how it
looks when it comes out : )
I hope you can feel
the soft structure of it, the crushed nuts in it are so yummy . )
The scrambled eggs
are ahhh so soft and delish, many find it difficult to make it but this is the
easiest egg you can make, just make it with love and patience.
You need:
50 ml milk
50 ml milk
3 eggs
Black pepper from
the mill
Salt to taste
Mix the salt and
pepper in the milk and then whisk in the eggs
Heat the butter or
oil in the pan and pour all the mixture
Now let it cook slightly
first then take a spatula and gather all the mixture from sides in the middle,
Do at at each corner
after every few seconds, till you see the egg in big chunks
Don’t over cook as
it should be soft and juicy!
There you have your
Scrambled egg ready .
Have it with a nice
hot cup of tea and enjoy your Sunday
brunch : )
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