Ne znam koliki ste kruhojedi, ali meni se zna desiti da mi štruca kruha traje oko deset dana, jednostavno ga ne jedem tako često. S kruhom od kiselog tijesta to i nije neki problem jer može stajati stvarno dugo, ali kruh sa sodom mi se znao osušiti kroz nekoliko dana. Zato sam počela dodavati neke namirnice koje će mu zadržati vlagu.
U nastavku čitajte recept za super ukusan, mekan i slatkast kruh s jabukom koji je odličan u slatkim i slanim kombinacijama. Kombinacija heljdinog i pirovog brašna čini ga dosta zasitnim pa nećete morati pojesti puno da biste utažili glad. I ne brinite, nema okus po jabuci, niti po sodi! Samo po čistoj uživanciji.
što/
1 šalica heljdinog brašna
1 šalica pirovog brašna iz cijelog zrna
1 velika jabuka
2 jušne žlice rižinog slada (ili ječmenog slada ili meda)
4 jušne žlice domaćeg jabučnog octa
2/3 – 3/4 šalice vode
1 čajna žličica himalajske soli
2 prstohvata sode bikarbone
kako/
Pomiješajte heljdino i pirovo brašno, sol i sodu bikarbonu u zdjeli. Narežite jabuku i stavite ju u blender zajedno sa sladom, octom i vodom. Izblendajte u glatku smjesu i ulijte u zdjelu sa suhim sastojcima. Nježno izmiješajte sve, najbolje pomiću silikonske spatule, kako biste dobili mekano tijesto. Prebacite tijesto u kalup, zaravnajte površinu spatulom i pecite na 200 °C oko 45 minuta, odnosno dok rubovi ne poprime laganu zlatno-smeđu nijansu. Ostavite kruh da se ohladi zamotan u krpu, kako bi zadržao vlažnost.
[ENG]
I already wrote about grains not being ideal food for humans, at least not in the form in which we are mostly acustomed to consume them. I also wrote two detailed posts about sourdough in which I briefly (right..?) explained why fermentation is a good link between a grain and human diet. Well...that's all cool, but I also know that it can be pain in the neck to always prioritise diet and feed ourselves ideally. Sometimes you just don't want to spend so much time on creating a perfect meal, but would rather have a quicker solution that would leave you more time for other daily activities.
In those moments when you are too busy for making complicated food and just crave that slice of bread with hummus or guacamole (I'm not the only one, right?), quick and easy soda bread can be a great solution. Not perfect, but it doesn't have to be. It is not bad for you either, that's for sure.
My only problem with regular soda bread was that it dries too quickly (i eat it very slowly and it can last me 10 days when I'm alone). That's why I experimented with some ingredients that will keep the bread moist, and apple is so far one of my favourites. Before you say anything, this bread is great in savoury combinations, doesn't taste like apple, nor does it taste like soda if that was your other concern. For me, this is just perfect balance of flavour and texture - subtly sweet, soft, moist and fulfilling. Try it and see for yourselves!
what/
1 cup buckwheat flour
1 cup whole grain spelt flour
1 large apple
2 tbsp rice malt syrup (or barley malt, or honey if you use it)
4 tbsp homemade apple cider vinegar
2/3 - 3/4 cup water or plant milk
1 tsp himalayan salt
2 pinches bicarbonate soda
how/
Mix all the dry ingredients in a bowl. Blend the apple in a blender with water, apple cider vinegar and rice malt syrup until smooth. Pour the mixture into the bowl with dry ingredients and mix gently with a spatula. Transfer the batter into a mould and bake on 200 °C for 45 minutes, or until the edges turn golden-brown. Let the bread cool down wrapped in a kitchen cloth.
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