I have been struggling with a cold the past week and now Philipp is not feeling well this weekend. We both need some food that gives us energy: quinoa and vegetables.
We had a beautiful pointed cabbage in our veg box on friday (see picture). Pointed cabbage has softer leaves and tastes slightly sweeter than white cabbage. I really like it. However due to the cold weather our box has only been sparely filled over the winter months.
I am starting to explore flours other than the common white all-purpose flour, that I have used for baking all along. There are so many great and healthy options that I want to discover and I have found so many great recipes and ideas lately.
I made a bread with buckwheat flour and quinoa flour and some small mashed potatoes. It is very tasty and quick and easy to make. Making bread yourself has such a fusty image in Germany which is sad. Homemade bread tastes so good! I also think it is a myth that baking your own bread takes a lot of time and effort. All wrong. But in the 15 minutes you can also create a big mess in the kitchen. Flour all over the place it was until I found out that you can also mix flour and water in a bowl rather than creating a crater of flour and fill water in it on a table. I thought it looked kinda fancy…
What you need:
250 ml warm water
1 tablespoon dry yeast
200g buckwheat flour
150g quinoa flour
100g peeled, soft-cooked potatoes
1 teaspoon salt
30g sesame seeds
30g sunflower seeds
30g pumpkin seeds
Combine half of the water with the yeast and two tablespoons of buckwheat in a bowl and leave it at a warm place for about 15 minutes
Add the rest of the ingredients and mix everything well and then knead with your hands until you have a smooth dough
Leave the dough in a bowl at a warm place for about 45 minutes
Preheat the oven on 180°C
Grease a baking pan with butter and then fill the pan with the dough