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I'm hugely grateful to everyone who has travelled with me, read this blog and baked my recipes. You have been an absolute delight in my life and inspired me so much.

But, now it's time to turn this blog from an active website to an archive.

The website won't disappear. It will still be here as an archive. I hope you still enjoy the recipes and keep baking. 
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Sunday Rolls are perfect for a romantic picnic or lazy Sunday morning breakfasts with the family.

18 pcs.

30 g fresh yeast
2 tsp sugar
1 tsp salt
3 dl (300 g) skimmed milk
1 egg
9 dl wheat flour 
100 g butter, softened
Filling:
75 g butter, softened
2 tbsp poppy seeds
Glaze: 
1 egg, lightly beaten
pinch of salt
poppy seeds

Stir the yeast, sugar and salt into the cold milk. Add egg. Gradually mix in 8 dl of wheat flour and 100 g of soft butter. Knead the dough about 5 minutes. Add some flour if the dough is still sticky. Cover with a tea towel and let rise for about an hour.

Turn the dough out onto a floured surface and knead it gently. Divide the dough in half. On floured surface, roll out each one to a 10-inch wide rectangle. Spread the soft butter on the top and sprinkle with poppy seeds. Fold the rectangle into thirds and cut into triangles. Line two baking trays with parchment papers, place the rolls on them, cover and let rise about an hour.

Add a pinch of salt into the egg and whisk slightly. (The salt breaks down the globs, making the egg watery and easier to spread.) Brush the rolls with a beaten egg and sprinkle with poppy seeds.

Preheat the oven to 250°C. Bake for 10 minutes.

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Rieska is one of the traditional breads of Finland. These little breads are usually made from barley, but this time I used wheat flour. I also put some wild mushrooms in my rieska dough, because I love to walk in the forest and hunt wild mushrooms. My freezer is still full of them and the next autumn and heaps of new mushrooms are nearer than I want to admit in May. 

Smetana is one of the sour cream products widely used in Central and Eastern Europe. It is similar to crème fraîche (28% fat), which is a good substitute for smetana, but take notice, that the lighter sour creams sold in the US contain only 12 to 16% butterfat.

10 – 12 pcs.

2 potatoes (300 g)
120 g smetana
1,5 dl (0,75 cup, US) wild mushrooms, cooked and chopped
1 tsp salt
5 leaves of fresh rosemary, finely chopped
2 tsp baking powder
4 dl (250 g) coarse wheat flour

Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm. Peel and grate the potatoes.

Stir all the ingredients together. Turn the dough out onto a floured surface and shape it into 10 or 12 thin, round breads. Line two baking trays with parchment papers and place the rieskas on them.

Preheat the oven to 250°C. Bake for 15 minutes.
Enjoy the rieskas while still warm with a touch of butter..
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My son has gone nuts for this granola. He would like to eat this every morning, but his boring mother keeps making porridge too. So, we don't eat this on every breakfast, but often. This is a lovely way to start a new day during polar night and black winter season. 

11 dl (400 g) old fashioned oats 
2 dl (80 g) rice flakes 
1 dl (35 g) coconut flakes, coarsely crushed 
2 dl (170 g) brown sugar 
4 dl (250 g) peanuts 
1 dl (100 g) sunflower seeds 
0,5 dl (30 g) sesame seeds 
2 dl (200 g) water 
1 dl (90 g) coconut oil 
1 tsp ginger 
2 dl (1 cup, US) dried dates or plums 

Combine the flakes, sugar, roughly chopped nuts and seeds in a large bowl. Mix the water, oil and ginger and pour the wet-mix into the dry-mix. Stir well. Line a large baking tray with a baking paper sheet and spread the granola on top. 

Preheat the oven to 200°C. Place the baking tray on the center rack of the heated oven. Bake for 40 minutes, stirring occasionally. Reduce the temperature to 150°C and bake for 10 minutes. Make sure the granola is completely dry and remove from the oven. 

Allow the granola to cool for 30 minutes. Sprinkle dried dates or plums (cut in raisin-size pieces) on top. Stir well. Cool the granola completely. 

Store in an airtight jar. Enjoy with yoghurt.


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Granny's Granola is less sweet and darker version of my favorite granola. No sugar, just 4 tbsp of honey and black plums instead of sweet and colorful dried fruits.

Also, this granola is supposed to be, not black and burned, but very dark. Be careful, check and stir the granola often 10 to 15 minutes before the end of the baking time. Granola can burn very easily. 

8 dl (3 cup, US) old fashioned oats 
5 dl (2 cup, US) nuts, chopped 
4 tbsp chia seeds 
0,5 tsp salt 
1,75 dl (0,75 cup, US) coconut oil 
4 tbsp honey
3 dl (1 heaping cup, US) dried plums, chopped 

Combine the oats, roughly chopped nuts, seeds and salt in a large bowl. Mix the coconut oil and honey and pour the wet-mix into the dry-mix. Stir well. Line a large baking tray with a baking paper sheet and spread the granola on top. 

Preheat the oven to 175°C. Place the baking tray on the center rack of the heated oven. Bake for 30 minutes, stirring occasionally. Make sure the granola is completely dry and remove from the oven. 

Allow the granola to cool for 15 minutes. Sprinkle dried plums (cut in raisin-size pieces) on top. Stir well. Cool the granola completely.
Store in an airtight jar. Enjoy with yoghurt.

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This bread reminded me why I love to develop bread recipes. I like the magic of the process, which sometimes gives me The Best Bread in the Whole Universe. This bread, which I lovingly named after my home town, is one of those moments.

2 breads

First day

5 dl (500 g) water
5 dl (300 g) rye flour
2 dl (200 g) sourdough starter
1 tbsp honey

Mix together all the ingredients. Cover with a tea towel and leave to sit at room temperature until you see lots of bubbles, it takes a day or two.


2 dl (1 cup US) wheat berries
water

Cover wheat berries with water and leave the bowl on a table overnight. If the pre-dough isn't ready the next day, put the berries in the refrigerator until you'll use them. 

Second or third day

pre-dough
soaked wheat berries (at room temperature)
5 dl (500 g) lukewarm buttermilk
1 tbsp salt
2 dl (1 cup US) sunflower seeds
3 tbsp honey
2 dl (120 g) graham flour
14 dl (750 g) rye flour

Stir the wheat berries, buttermilk, salt, sunflower seeds, honey and graham flour into the pre-dough. Gradually knead in the rye flour and keep kneading the dough about 10 minutes.

Cover and leave to rise at room temperature for 2 hours. Divide the sticky dough into two bread tins. Cover and leave to rise. 

Preheat the oven to 175°C and bake for 2 hours. Take the breads out of the tins and bake another 10 minutes. 

Let cool on a wire rack. When cooled, wrap the breads tightly and store in a cool place until the next day. Cut into thin slices and serve with butter.

Store in a cool place where Turku Sourdough will keep several days. Storing the bread in the freezer is a good solution too. 


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Trios are my favorite picnic snacks because you don't have to butter them or put anything on top of the breads. I always think that we'll eat these with a salad, but it never goes that way. Someone is always digging in the food rucksack and Trios are eaten at once we stop and start open a blanket. It's impossible to resist these chewy and cheesy butter bombs!

12 pcs.

100 g butter, melted
3 dl (300 g) skim milk
50 g fresh yeast
0,5 tsp salt
50 g cheddar, grated
1 tbsp oregano, dried
about 9 dl (600 g) wheat flour
On top:
melted butter or vegetable oil
oregano

Dissolve yeast and salt in lukewarm butter-milk-mix. Add cheddar and oregano. Gradually mix in the wheat flour and knead the dough for 3 minute or until smooth and elastic.

Cover with a tea towel and let rise for 20 minutes.

Turn the dough out onto a non-floured working surface and knead it. Roll the dough into a rope and cut it into 12 pieces, and then each of them into 3 even smaller pieces. Shape each piece into a ball and place 3 balls in each cup of a standard muffin pan.


Cover with a tea towel and let rise for 30 minutes. 

Sprinkle with melted butter or cooking oil and oregano. Preheat the oven to 225°C. Bake for 15 minutes. 


Let cool on a wire rack.

Enjoy! After an hour there won't be any bread left.


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Crispy fried onions give a lovely taste to this bread, but if you don't like onions, don't use them. I can guarantee, that you like the breads anyway.

2 breads

First day (evening)

1 dl (100 g) sourdough starter
3 dl (300 g) lukewarm water 
3 dl (180 g) bolted rye flour 

Mix together all the ingredients. Cover with a tea towel and leave to sit at room temperature (22–24° Celsius) until the next day.

Second day

3 dl (300 g) lukewarm water
2 tsp salt
2 tbsp honey
1 dl (0,4 cup US) fried onions, dried and crushed
10 dl (650 g) wheat flour
about 1 dl (60 g) bolted rye flour 

Blend all the ingredients with the starter dough and knead until the dough feels smooth. It takes 6–8 minutes. (Knead 6 minutes. If the dough still feels sticky, add bolted rye flour and continue the kneading process for couple of extra minutes.)

Cover and leave to rise at room temperature for 4 hours or until the dough has almost doubled in size. (The dough is ready for baking, if it slowly springs back, when you gently push a finger against the dough.)

Turn the dough out onto a lightly floured surface and knead it gently. Divide the dough into two equal pieces. Shape the pieces into two round loaves and put them into floured baskets. Cover and leave to rise at room temperature for 1,5–2 hours.

Put a baking tray into the oven and preheat it to 275°C. At the same time, put a sheet pan on the bottom rack to get it hot too. Using the parchment paper slide the breads into the hot baking tray and put them into the oven. When you do this, remember to throw ice cubes onto the heated sheet pan too. Reduce the temperature to 200°C and bake for 40–50 minutes. 

Let cool on a wire rack. 

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2 breads

50 g fresh yeast
2 tsp salt
1 tbsp honey
6 dl (600 g) water
0,5 dl (50 g) sunflower seeds
1 dl (60 g) crushed linseed-dried blueberry-mix
3 dl (170 g) fine/bolted rye flour
about 11 dl (650 g) dark/yeast bread wheat flour

Stir the yeast, salt and honey into the lukewarm water. Add sunflower seeds and linseed-blueberry-mix. Whisk 3 dl rye flour into the mixture. Gradually knead in the wheat flour and keep kneagdin the dough until it's smooth and elastic, about 10 minutes.

Cover and leave to rise at room temperature for 30 minutes. 

Form the dough into two loaves on a floured work surface. Line a baking tray with parchment paper, place the breads on it, cover and leave to rise for 30 minutes. 

Preheat the oven to 200°C. Bake for about 40–50 minutes. The bread is ready if it sounds hollow, when you knock on its base.

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During the winter months I like to cook lentil soup and it means Shoe Soles too. I don't remember how this tradition started, but I always bake this bread with the soup. This is not a Scandinavian recipe, more like a bread from India, but it's something we eat regularly. It's nice to eat it with hands and tear bits from the chewy bread.

5 dl (325 g) wheat flour
0,5 tsp salt
50 g butter, melted
2 dl (200 g) milk 

Mix together the dry ingredients. Add the melted butter and lukewarm milk. Knead for a while. 

Cover with the tea towel and let set for 30 minutes. 

Use your hands to form the dough into balls. Heat an cast iron skillet. Butter the pan. Working with one ball at a time, flatten it into a disc and cook each Shoe Sole for 1–1,5 minutes per side.


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