freemotion
Food Guru
It has begun. My quest for the best recipes utilizing freshly ground flour. Tonight's recipe was a big hit.
I made calzones using the recipe/method that Hattie posted for the German plum bread, but I changed the recipe a bit. The dough was PERFECT for calzones. It was easy to work with and quite stretchy in spite of being made with all whole wheat flour. The results were a yummy calzone (actually, 8 calzones!) with a tender, mild crust that was quite tasty and crispy and thin. Here is what I did:
In the morning, make two bowls of dough. I used:
1 3/4 c flour (I used a mix of hard red, hard white, and kamut)
1 tsp salt
3/4 c kefir
Mix with dough hook until it forms a ball, set in a covered bowl at room temp for several hours. Make the second dough:
1 3/4 c flour (same as above, you can use any mix as long as it is bread flour)
1/4 tsp instant yeast or a bit more of regular yeast
5/8 c kefir
1 egg
Mix with dough hook until it forms a ball, and knead for 2-3 minutes. Let rest for 5 minutes, and knead again for 2 minutes. Set in a covered bowl at room temp for several hours.
An hour or so before making the calzones, put the two doughs together in the mixer bowl, alternating chunks of each dough. Also add 2.5 t of yeast, a 1/4 cup flour, a glug of honey, and some fat, about a quarter to a half cup. I used bacon grease for this, as the flavor would be yummy with the calzones. Knead it all together until well blended, adding flour or water if needed. The dough will be a little stickier than normal bread dough. Slightly. Rest the dough for 5 minutes, then knead again for a couple of minutes.
For the filling, I used:
Pepperoni (I put a layer on the top of the dough...the rest of the filling I mixed all together in a bowl and spooned it on.)
1 lb of spinach, cooked and squeezed
1/2 lb diced brocolli florets, lightly steamed
1 lb mozzarella (homemade goat!)
a bit of feta (can use parmesan or romano)
1 quart homemade spaghetti or pizza sauce
dried oyster mushrooms, rehydrated and chopped
I divided the dough into eight pieces and stretched each one out into a thin circle. I placed the dough on the greased baking sheet and filled it with pepperoni and about an eighth of the filling, folded it over, sealed it by pressing firmly with a fork, and put one fork poke in the top to vent steam.
Bake 20-30 minutes at 375 F. My first four, on one big sheet, took 30 minutes. The second batch, two each on two smaller sheets, took 20 minutes.
This recipe took a little planning but was definitely a keeper. Next time I will make the filling in the morning or the night before to make it not seem so time-consuming. The part that surprised me was the little time it took to "roll out" the dough...I used my hands to press it into flat circle...it went very quickly because the dough was so wonderfully elastic because of the method.
I made a double batch of this recipe and the other half is rising in a loaf pan, so we will see what it does as a sandwich loaf.
I made calzones using the recipe/method that Hattie posted for the German plum bread, but I changed the recipe a bit. The dough was PERFECT for calzones. It was easy to work with and quite stretchy in spite of being made with all whole wheat flour. The results were a yummy calzone (actually, 8 calzones!) with a tender, mild crust that was quite tasty and crispy and thin. Here is what I did:
In the morning, make two bowls of dough. I used:
1 3/4 c flour (I used a mix of hard red, hard white, and kamut)
1 tsp salt
3/4 c kefir
Mix with dough hook until it forms a ball, set in a covered bowl at room temp for several hours. Make the second dough:
1 3/4 c flour (same as above, you can use any mix as long as it is bread flour)
1/4 tsp instant yeast or a bit more of regular yeast
5/8 c kefir
1 egg
Mix with dough hook until it forms a ball, and knead for 2-3 minutes. Let rest for 5 minutes, and knead again for 2 minutes. Set in a covered bowl at room temp for several hours.
An hour or so before making the calzones, put the two doughs together in the mixer bowl, alternating chunks of each dough. Also add 2.5 t of yeast, a 1/4 cup flour, a glug of honey, and some fat, about a quarter to a half cup. I used bacon grease for this, as the flavor would be yummy with the calzones. Knead it all together until well blended, adding flour or water if needed. The dough will be a little stickier than normal bread dough. Slightly. Rest the dough for 5 minutes, then knead again for a couple of minutes.
For the filling, I used:
Pepperoni (I put a layer on the top of the dough...the rest of the filling I mixed all together in a bowl and spooned it on.)
1 lb of spinach, cooked and squeezed
1/2 lb diced brocolli florets, lightly steamed
1 lb mozzarella (homemade goat!)
a bit of feta (can use parmesan or romano)
1 quart homemade spaghetti or pizza sauce
dried oyster mushrooms, rehydrated and chopped
I divided the dough into eight pieces and stretched each one out into a thin circle. I placed the dough on the greased baking sheet and filled it with pepperoni and about an eighth of the filling, folded it over, sealed it by pressing firmly with a fork, and put one fork poke in the top to vent steam.
Bake 20-30 minutes at 375 F. My first four, on one big sheet, took 30 minutes. The second batch, two each on two smaller sheets, took 20 minutes.
This recipe took a little planning but was definitely a keeper. Next time I will make the filling in the morning or the night before to make it not seem so time-consuming. The part that surprised me was the little time it took to "roll out" the dough...I used my hands to press it into flat circle...it went very quickly because the dough was so wonderfully elastic because of the method.
I made a double batch of this recipe and the other half is rising in a loaf pan, so we will see what it does as a sandwich loaf.
