There are a million versions of this marinade. My version is based on my friend Dorothy’s recipe. I cut the chicken breasts in strips and marinade it that way. When I’m feeling energetic (which is not often) I soak some wooden bamboo skewers for at …
Month: January 2013
My Mummu, Hilja Raihala (nee Haapakoski), was 5 foot nothing and a little ball of energy. She was also an incredible baker. When I was about 16 I decided I’d spend the weekend with her and my Pappa and learn how to bake all my favourite breads. The day started at 5:00 am with this loud rolling sound (I was sleeping in the basement and it sounded like someone was bowling in the kitchen). I made my way up stairs to discover the two of them each hanging onto the top of a door and standing on a couple of old rolling pins and rolling back and forth. Needless to say I thought they’d gone nuts. However, when I asked what they were doing they informed me that it was good for their circulation. Apparently, along with the cup of soaked linseeds they took each morning (yuck), they had a morning exercise routine that included using my Mummu’s old rolling pins to perform what amounts to a wee bit of reflexology. Since they both lived well into their 90s who am I to argue. They also rarely ate store bought bread unless it was Russian Black Rye. This recipe is a my favourite from my childhood.
1 Tbsp salt
3 Tbsp olive oil
3 c hot water
2 c Quaker oats
1/3 c whole wheat flour
5 c. white flour plus extra for kneading the dough
2 Tbsp white sugar
2 heaping Tbsp yeast
1/2 c. warm water
- Mix salt, oil and 3 c. hot water in a large mixing bowl.
- Add 2 c. oats and whole wheat flour, stir well
- Make Yeast Mixture and let stand until foamy (about 5 minutes)
- Add Yeast Mixture to oat mixture along with an extra Tbsp water
- Add 5 c. white flour and stir to make a soft dough. It may be quite wet – that’s ok.
- Sprinkle with flour and cover with parchment paper and then a couple of clean, dry tea towels.
- Let rise until doubled (takes about an hour)
- Grease 4 pie plates (I used aluminum pie tins I’d saved from premade crusts…they work like a charm)
- Turn doubled dough onto a floured surface and knead while adding flour until you have a stiff dough (make sure you knead all the cracks out). This can take a while if the dough was wet.
- Cut dough into 4 equal pieces and shape into round loaves.
- Press each one into a greased pie tin, flatten to the edges and prick liberally with a fork.
- Cover with parchment and towels and let rise again until doubled (about 1 hour)
- Preheat oven to 350 F and bake 50 minutes or until lightly browned and the sound hollow when you tap the bottom.
Makes 4 round loaves. Wrap and store in the fridge. They keep pretty well and get better after a day or two.
This recipe comes from Elana Amsterdam’s wonderful cookbook, “The Gluten-Free Almond Flour Cookbook“. If you’re trying to stay off gluten this is packed with great recipes that don’t taste like sawdust. If you want your own copy here’s the Amazon link. This tart is exceptional …