Breads

Leeks and Sesame Seed Bread Swirls

35
12
2 tsp active dry yeast
2 tsp sea salt
2 tsp sugar
2 cups all purpose flour
4 tbsp butter, chilled
1 large egg plus 1 yolk
2 ½ cups finely chopped leeks
¾ cup sesame seeds
1 tsp freshly ground black pepper, to taste
3 tbsp olive oil plus more for brushing
Line two baking sheets with parchment paper or silicon pads. Dissolve yeast into a small bowl with ½ cup warm water, adding 1 tsp of salt and 1 tsp of sugar. Let it stand for about 10 minutes, until the mixture bubbles. Sift the flour into the bowl of a stand mixer . Add the remaining 1 tsp of salt and 1 tsp of sugar. Grate the well chilled butter over the flour and rub it with your fingertips until mixture resembles coarse meal. Beat in egg and egg yolk, and add it into the dry ingredients together with the yeast mixture. Scrape down the sides while mixing. Knead on medium speed until dough is soft and smooth, about 5 minutes. The dough will still seem a bit soft. Form the dough into a ball and transfer to a large, lightly oiled bowl. Cover and let rise until doubled in size, about an hour and half. Meanwhile, chop the leeks finely . Transfer it into a medium bowl and stir in toasted sesame seeds, the black pepper and 3 tbsp oil and set aside. Preheat oven to 180 C . On a well floured surface roll dough into a 35cm x 30 cm rectangle. Spoon leek mixture over it and spread it evenly to the corners of dough. Working from one short edge, roll the dough into a cylinder. Cut cylinder into 2cm thick dough swirls and transfer them to prepared baking sheet. Brush lightly with oil and bake until golden brown, about 30 minutes.
Nutritions

Calories
215

Sodium
400mg
16% DV

Fat
10g
16% DV

Protein
4g
9% DV

Carbs
21g
7% DV

Fiber
2g
9% DV

Crispy Zucchini Bites

166

Lately, we´ve been making a ton of potato recipes here Spain on a fork. Today, we´re going to change things up. I present to you Crispy Zucchini Bites. These Zucchini bites are loaded with flavors, easy to make and done in just 20 minutes.

4
  1. Cut one zucchini into rounds that are between a 1/4 inch (.635 cm) to 1/8 of an inch (.3175 cm) thick, place them all in a single layer and season them with sea salt & black pepper
  2. Add...
    See the full directions on my site

Homemade Multigrain Bread

118

The combination of all-purpose flour and whole wheat flour make for a soft, delicious multigrain bread perfect for sandwiches. Once you start making your own bread at home, you may never go to the grocery store bread aisle again. This is a delicious sandwich bread that the whole family will enjoy. Soft like white bread, but with the added benefits of whole wheat flour. Allow your baked loaves to cool before slicing. You can store the extra loaf tightly wrapped in the refrigerator for up to a week, or in the freezer for up to 2 months.

2 cups milk
1 cup old fashioned oats
2/3 cup brown sugar
5 tablespoons butter
2 teaspoons salt
2 tablespoons active dry yeast
2 eggs
1/2 cup wheat germ
3 cups whole wheat flour
3 cups all purpose flour
extra butter
1 tablespoons oats
20
  • Heat milk in microwave until just boiling. Pour into free standing mixer bowl (or into large bowl to mix and knead by hand).

Nutritions

Calories
242

Sodium
255mg
10% DV

Fat
4g
7% DV

Protein
8g
16% DV

Carbs
43g
14% DV

Fiber
4g
18% DV
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