Swede Sourdough Bread

Swedes are terrible to dry. I mean the smell that fills the house is simply ghastly. But I have dried vegetables in every autumn and I guess this year is no exception. Must admit though that I am seriously thinking about quitting swede drying. Beetroots, carrot, onions and numerous wild vegetables are totally different thing.

Most people say that you must dry your wild veggies before midsummer. I think that is sort of short sighted. It can't be that the wild vegetables would be totally useless after that day. Bigger plants don't usually taste that nice but even in late summer there are still small plants too. And you can always cut down the plants and they will grow back in a week or two and you'll get small ones again! That's how I do it anyway and so far I have dried a big jar of nettles so during the winter we will have nettle bread and get all that green in a good use! Nettles are great in dough, soups, pancakes, pies...almost every where! And bigger wild veggies can be easily used once dried and grounded into a green powder, they are nor bad at all once used like that.

Today I made swede sourdough bread - just because I still have dried grated swedes in my pantry and no one wants to use them. But I can't throw them away. I simply hate throwing away food so I needed to use it some where. Breads and buns are usually always a solution for that and  root vegetables are very commonly used in Finnish baking. So here comes my altered sourdough recipe for swedes! And surprisingly enough it tasted well, really well actually! But be aware that the swedes give taste quite easily. The amount I used is not huge but it gave enough taste for the bread. Of course if you are mad about swedes you can put a lot more!

300 grams (10.6 oz) sourdough starter (I have starter with rye flour)

600 g (1.323 lb) lukewarm water

900-1000 grams (1.984 - 2.205 lb) all purpose flour

3 tsp salt

appr. 20 grams  (0.7055 oz) dried, grated swedes 

some olive oil ( I never measure this)

Mix the ingredients except the oil. Knead the dough for a while and then add the oil. Knead some more and let the dough rest about 15-30 minutes and then knead again. Shape into bread and let it leaven about 6 hours under a baking towel. Bake in the 200 °C (400°F) for about an hour or so.

Serina biscuits - Serinakakut

Vase by Muurla

Serina biscuits are great. (Serina = Serina is a woman's name, kakut=cakes)  The demerara sugar gives it a bit more deeper taste and those little almond pieces on the top really crown the whole beauty.

My husband's grandmother liked these a lot. And today when I baked these one of the children said that these are awfully good and I have to keep baking these more often. So I guess I will bake these more often then!

I found the Serina biscuit recipe from my grandmother's old cookbook. It was printed in a time when cookbooks had hardly any pictures. For some reason the lack of pictures does not matter when you read a really old cookbook but modern cookbooks seem somehow less interesting if they have very little photos. When baking and cooking photos are essential. It's nice to know how things are supposed to look like. At least I like to know. But in the end it's the recipe that really counts.

I am simply love old cookbooks. I have found a few from a antiquarian bookshop and a few I have found as a new editions. Those are great too but I do prefer the ones I can find from a antiquarian bookshops. They feel nicer, they have stories to tell and it's nice to give an old book a new home. Books are like good friends - they listen to you when you need an ear and they never abandon you - and in real good occasions they even give you a priceless advice.

Makes about 45 biscuits:

100g (3.527 oz) demerara sugar
200g (7.055 oz)  butter

1 egg

1 tsp baking powder

2 tsp vanilla sugar

225-250 grams (7.937 - 8.818 oz) all purpose flour

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egg

nib sugar

crushed almonds

1. Mix the butter and sugar into a foam.
2. Add the egg and mix well
3. Mix the dry ingredients and add them to the dough.
4. Take small pieces of the dough and shape them in to balls and put on the papered baking tray.
5. Brush with egg and sprinkle with chopped almonds and  nib sugar.
6. Bake them in the center of the oven appr. 10 minutes in 200°C (400°F).

And like always remember to enjoy!

Finnish Skillet Oven Pancake - Pannukakku

Finnish Oven pancake - Pannukakku (pannu = pan, kakku = cake) is a quick and nice treat to make. You can easily make a savory version as well and add some meat, mushrooms and/or veggies in it.  Almost everything goes!

This is a sweet version and made just like my grandmother made it. And for that you need an oven proof skillet. Big or small - add the batter accordingly. The skillet I am using today is my mother's old one. It has served us well for a long time and looks like it will continue to do so.

My grandmother made pancakes in a skillet and it tasted so much different than the ones people usually make in baking trays. Not sure where the taste comes from - maybe it's the skillet or maybe because she made it with love. However, my mom makes the  skillet pancake too and she manages to do the same so maybe it's the combination of skillet and love. Who knows but it sure is good!


500 grams milk  (1.1023 lb) (you can use some other liquid as well)
195 grams (0.429 lb ) all-purpose flour
appr. 200 grams (0.440 lb)  sugar
1-1,5 tsp baking powder
0,5 tsp salt
1 tsp vanilla sugar

1. Add the dry ingredients into a bowl.
2. Add milk and eggs.
3. Mix and let the batter rest for about 15-30 minutes.

The Moomin bowls mabe by Arabia :
The Hattifatteners and The Groke.

4. Heat the skillet on the stove and melt some butter in it. Be sure to use enough butter. Too little butter will change the taste of the skillet pancake. When the skillet is still hot pour the batter in it and bake in 200°C (400°F) for about  40-45 minutes  if you are using 24 cm skillet.

Finnish pancakes taste wonderful with fresh berries or with ice cream and berries. Whipped cream and berries are delicious too! Even honey goes well.  Enjoy this summery treat!

Finnish Deep Fried Pulla - Finnish Doughnut - Munkki

It's time to deep fry the pulla! And it's going to be delicious!

In Finland the deep fried pulla is called munkki. In English munkki means monk. The word munkki is used of the ball shape version of the doughnut. We also have the ones with hole on the middle and that is called donitsi.

Doughnuts are eaten all round the year in Finland but especially in the First of May is the time to make pulla dough and dig up the deep fryer! Ok, you can also use a big pot and fill it with oil.

The First of May doughnuts are usually eaten with mead (sima) which is often prepared in 10 liter buckets at home. We make it almost every year too. Home versions have practically no alcohol (well at least if you make it such way) and they are usually suitable for children too.

People who are travelling to their summer cottages often stop by on a gas station or similar place to have a cup of coffee and in many times they also buy some sort of doughnut. It may be called "monk", "monk pig" or something totally different but all in all it has been prepared from the same dough - it just looks different and may have a different filling. And believe it or not even though they are made from the same dough they do taste a little different. I guess the amount of dough you are deep frying effects on the result. So big doughnuts and small doughnuts taste a little different. I know that the feet in the "monk pig" do taste different that the rest of that doughnut.

500 grams (1.102 lb) milk

50 grams (1.764 oz)  baker's yeast

1 egg

2 tsp salt

 150- 200 grams (5.291 - 7.055 oz) sugar

1000-1100 grams (2.205 - 2.425 lb) all-purpose flour

200 grams (7.055 oz)  melted butter

1 tbsp cardamom

(apple or raspberry jam)

1. You need lukewarm milk so heat it up. 

2. Take a big bowl and pour a little warm milk into it and add the yeast. Mix well.

3. Once the yeast has dissolved add the rest of the milk, the spices and the egg.

4. Add 7 dl of flour and keep mixing with wooden spoon. Mix as long as the dough starts to look like a runny porridge. 

5. Add another 7 dl flour. Mix now with your hand. Keep kneading/mixing it as long as you have a nice dough in your hands. Then add the melted and cooled butter and knead some more. Once the butter is well in the dough continue kneading on the baking board.  Remember to knead well. Once you have nice smooth  dough with good viscosity in your hands you can put the dough into a bowl and cover it with a baking towel and let it rise until it doubles. That will take an hour or so.

6. Put the dough on a baking board. Divide the dough into 24 equal size pieces and shape them into
buns or if you want smaller ones divide it to about 40 pieces. The bigger ones are easier to fill with jam.

7. Let the doughnuts rest under a baking towel for about 30 minutes before starting to fry them.

8.Temperature of the oil should be 170 - 180°C. (340°F- 360°F) I often use olive oil. Fry each one about 3 minutes or so. Watch the colour, that will tell you a lot. Remember to turn the doughnuts once in the middle of the frying. Fry only a few at the time so that the oil will stay hot enough. These are ready once they get nice golden colour.

If you want to make doughnuts with holes in them make round balls and put your finger through the center and make the hole and then circle you finger in the hole to shape the doughnut. You can also roll a rope and turn that into a circle - use which ever method you prefer. End results may be a bit different though.

Once you have fried the doughnuts, let them cool down a while and when they are still a bit warm, roll them in the sugar and they are ready to be eaten. These are great when still a little warm but still very good when they have totally cooled down. You can also fill the doughnuts with the jam. Use a suitable piping nozzle and bag.

Fork Biscuits - Haarukkaleivät

My mom has baked Fork biscuits (haarukka=fork, leivät= breads) for as  long as I can remember. They are actually one my oldest's  favourite treats and one of my favourite recipes. The recipe is not complicated at all, it does not require many ingredients - mostly just basic ones which can almost always be found  in the pantry.

These biscuits have that childhood flavour in them and they reminded me of this old doll I got when I was tiny. The doll carries a lot of memories and stitches. It does not only remind of these biscuits but it also reminds me of my granddad who died almost 30 years ago. When I visited him at the hospital for the very last time I left this doll for him. So in a way I was with him till the end and he was with me.

It is funny thing that so many memories are connected with baking. Different scents bring different memories and today this was the memory that floated into my mind. It's a dear memory.

200 grams (7.055 oz) soft butter

175 grams (6.173 oz)  sugar  

2 eggs

1 tsp vanilla sugar

2 tsp baking powder

490 -  520 grams (1.080 -  1.146 lb) all-purpose flour

1. Beat the sugar and butter into a foam.
2. Mix the dry ingredients and add them into the butter-sugar mix.
3. Divide the dough to two pieces and make a "rope" which you divide into 20 pieces. You should have about 40 pieces from the two "ropes".
4. Shape them into balls and put them on the papered baking tray.
5. Do the same things to the second piece of the dough.
6. Once the all biscuits are on the baking tray press a fork pattern on each. Then another one from another direction so that the patterns will cross.  Please, see the photo to get a better idea.
7. Bake in the center of the oven in 225 °C (450°F) for about 7-9 minutes.

Many times we make the biscuits bigger than these. Then this recipe makes only about 20 biscuits but they are really great like that. Then you need to bake them a little longer 10-15 minutes should make it.

Finnish bun - Finnish Pulla

Moomin cup "The Groke" by Arabia

Today is one of those rainy and cloudy days. The weather is warm but you just need something to cheer you up and since there is no sun shine to do that it was time to do some quick baking. I am glad that the rain did stop for a while so that  I could take some photos under the birch tree.  Even now when I am writing this I can hear the rain drops making that little sound on our roof. Summer rain -  it's sort of romantic.

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Pulla in all forms has been in the Finnish coffee tables probably from the beginning of time. It is sold in all stores and baked in most homes. Pulla can be really bad or it can be really delicious - it depends on the baker and the ingredients.

The scent of pulla is what makes home, a safe feeling, it brings memories from the childhood - probably even to those whose mother did not even bake! It's like a national scent I might say. OK, maybe I am exaggerating a little but that's how it feels. Pulla is the big part of Finnish baking traditions.

I don't like to use any machines when  making the pulla dough. Sure if you have Kitchen Aid or Kenwood it makes things easier and you get that viscosity in a heart beat. But you also lose the feeling. And in many times baking is all about a feeling. There is nothing more relaxing than kneading the dough, feeling the softness of it.  It's like you can sink all your troubles into the dough and then bake them in the oven and  turn them into something that smells and looks beautiful. And somehow it takes your troubles away at least for a while. Pulla is all the things that home is.

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You can make lots of different shapes with pulla dough. Use your imagination! Hedgehogs, cinnamon rolls, braiding, Boston pulla and tons of other possibilities are just around the corner! In the future I will add recipes for my Boston pulla and I will make some hedgehogs  - and something else too but I'll let that be a secret for a little longer.  So stay tuned! Now it is  the basic version called pikkupulla - literate translation is small bun.

This is the very basic Finnish pulla  recipe. If you want more festive and even more delicious version of the pulla, add 2 more eggs, 50g more butter and if you want you can add additional 0,5-1 dl of sugar too. This will make pretty great pulla dough!  You may have to add a bit more flour after all the other additions. I can guarantee this is going to be delicious!

Good ingredients can save even the worst baker - well at least they help a lot.  Pulla may not look pretty but with well chosen ingredients it at least tastes good! Please, if possible use butter instead of margarine. Olive oil I have tested a few times and it's all right but the texture of the pulla will change and the crumbs feel different than when baked with butter. Trust me - butter is the bakers best friend.

I have known people who make pulla dough into water. And the pulla tastes a little like water too and the end product even looks sort of grayish. Not pretty at all! And the taste which is the most important thing is ruined. Of course allergies are totally different story but even in those cases you can usually find something else than water. Rice milk, almond milk - have a try with something that suits your needs - well even that water, if it is the only option left. 

500 grams (1.102 lb) milk

50 g (appr. 2 ounces) fresh yeast

1 egg

2 tsp salt

150-200 grams (5.291 - 7.055 oz) sugar

1000-1100 grams (2.205 - 2.425 lb)  all-purpose flour

200 grams (7.055 oz) melted butter

(1 tbs cardamom) 
(raisins 130 grams/4.586 oz - if using add with the rest of the milk)

1. You need lukewarm milk so heat it up. 

2. Take a big bowl and pour a little warm milk into it and add the yeast. Mix well.

3. Once the yeast has dissolved add the rest of the milk, the spices and the egg(s).

4. Add 7 dl of flour and keep mixing with wooden spoon. Mix as long as the dough starts to look like a runny porridge. 

5. Add another 7 dl flour. Mix now with your hand. Keep kneading/mixing it as long as you have a nice dough in your hands. Then add the melted and cooled butter and knead some more. Once the butter is well in the dough continue kneading on the baking board.  Add some more flour if needed but be careful - too much flour will make the pulla hard and not that tasty. Softer dough makes better pulla but remember to knead well. It is the viscosity we are after when baking pulla. Once you have nice smooth pulla dough with good viscosity in your hand you can put the dough into a bowl and cover it with a baking towel and let it rise until it doubles. That will take an hour or so.

6. Put the dough on a baking board. Divide the dough into 24 equal size pieces and shape them into buns.
7. Let the buns leaven on a baking tray under a baking towel. After they have almost doubled their size brush with  egg (or with strong coffee) and sprinkle some nib sugar (and almond flakes) on the top.
8. Bake in the center of the oven in 200 °C (400°F) about 15-20 minutes until the pullas are golden brown.

If you want to make smaller pullas you can divide the dough into 40 pieces and bake them in 225 °C (450°F) about 10 minutes.

Once the pullas have cooled a little you can serve them with a big glass of cold milk. In my opinion that is the most delicious way to eat these but I have been told that coffee and tea are tasty too. And some people like to have these with cold or hot cocoa.  Well, what ever your choice is just remember to enjoy!

Gentry's Biscuit - Herrasväen Pikkuleipä

Small bowl "Kastehelmi" by Iittala
Platter Teema by Arabia

Gentry's biscuits are known as Herrasväen pikkuleivät in Finland. (herrasväen= gentry's, pikkuleipä=biscuit)

These biscuits are really nice to make. Traditionally they have been circles but I like to make heart shaped ones and nowadays people make what ever shape they like to. Cookie cutters are great! These are quite small in size - after all they are called pikkuleipä, small bread. The filling is usually  raspberry jam or marmalade but I have tried these with apple marmalade and they were heavenly! The dough is good too and sometimes I think I have eaten half of it before I am done with the biscuits!

My mother-in-law bakes these almost every time when we visit there and she also bakes these to almost every occasion. Many people make these for Christmas only but it's a shame to bake these only once a year. They are so delicious!

When we got married we had these biscuits on our coffee table. So there are quite a few memories to go with these. Maybe that's one of the reasons I like to make hearts instead of circles.

Makes about 60 biscuits.

400 grams (14.110 oz) soft butter

250 grams  (8.819 oz) sugar

2 eggs

480 grams (1.058 lb) all-purpose flour

2 tsp baking powder
(2 tsp vanilla sugar)

1. Whip the butter and sugar into soft foam.
2. Add eggs one at a time.
3. Add mixed all purpose flour and baking powder through a colander. Mix only what you need to get all mixed. We don't want the viscosity for this dough.
4. Cover the bowl with a plastic wrap and let the dough cool in the fridge about an hour or so.
5 Roll out half of the dough. You need it to be about 3mm thick.
6. Use a cookie cutter to make the biscuits. Put them on a papered oven tray and let the tray with biscuits cool in the fridge for a while. That way biscuits keep their shape better.
7. Bake the biscuits in the center of the oven in 200°C (400°F) appr. 6-8 minutes. They need to stay light and not to get any colour what so ever so don't wait for them to turn into golden brown.
8. Once the biscuits have cooled so you can touch them, spread some jam or marmalade on a biscuit by using a small palet knife or cutlery knife. Don't add too much jam or it will mess the biscuit. Put another biscuit on the jam and roll the whole thing  in the caster sugar.
9. Store the biscuits in an air tight container.