Check out three food influencers’ Maaleipä breads

Inspired by the Challenge, I baked a nettle sourdough focaccia. The dough includes domestic organic wheat, spelt and einkorn flours, nettle meal and organic cold-pressed rapeseed oil. – Jenni Häyrinen

250 g organic wheat flour
200 g organic spelt flour
100 g organic einkorn flour
80 g nettle meal (domestic)
420 g water
120 g fresh sourdough starter
25 g organic cold-pressed rapeseed oil (domestic)
25 g organic honey (domestic)
10 g salt
top with salt flakes and nettle oil

1. Mix the ingredients for the dough. Allow to rest for 45 min.
2. Fold with hands dipped in cold water. Allow to rest for 45 min.
3. Fold and allow to rest for 60 min.
4. Fold and allow to rest for 90 min.
5. Fold for a fourth and last time.
6. Refrigerate until the evening.
7. Line a baking tin (23 x 34 x 5 cm) with baking paper, pour oil into the bottom and lift the dough into the tin.
8. Cover with clingfilm and leave to rise at cool room temperature until the next morning.
9. Preheat oven to 220C.
10. Use floured fingers to make indentations in the dough.
11. Mix the nettle oil out of nettle meal and rapeseed oil in a blender.
12. Drizzle a generous amount of nettle oil over the dough and finish with salt flakes.
13. Bake for about 30 minutes.

Check out Liemessä blog (in Finnish): liemessa.fi Check out the original post in Instagram: instagram.com

I modified the zaatar manakish bread popular in the Middle East into a Maaleipä bread using organic wheat and spelt flour. – Gelawej Viyan.

Ingredients:

400 g organic wheat flour
100 g spelt flour
3-3.5 dl water
11 g dry yeast
1 teaspoon of salt
1 teaspoon of sugar
2 tbsp olive oil

Zaatar spice mix:

1 tablespoon sesame seeds
1 tablespoon dried thyme
1 tablespoon oregano
1 teaspoon dried mint
3 tbsp olive oil

You can grow the herbs used in the seasoning mix yourself or try wild herbs found in nature 🌿

Preparation:

1. Dissolve the dry yeast in warm water and allow to stand for about 10 minutes.
2. Combine the wheat and spelt flours in a bowl, add salt and sugar.
3. Pour the yeast mixture into the flour and knead the dough until it is elastic.
4. Add the olive oil to the dough, knead gently and leave to rise in a warm place for about 1-1.5 hours.
5. Divide the risen dough into about 10 small balls and leave them to rest under a cloth for about 5-10 minutes. Then dip your fingers in olive oil and shape the 6. dough balls into rounds directly on the baking paper.
7. Mix the ingredients for the zaatar spice mixture until smooth and spread the mixture over the bread.
8. Transfer the baking paper with the breads to a baking tray and bake at 220°C on the second-lowest oven shelf for about 10-15 minutes, until they are done and nicely browned. Enjoy!🫶

After baking, wrap the loaves in a cloth to prevent them from drying out. Store in a sealed container or bag to keep them soft.

Check out Ripaus kurkumaa blog (in Finnish): ripauskurkumaa.com Check out the original post in Instagram: instagram.com

This easy and delicious beetroot flatbread made with sourdough is left to rise overnight and baked in the morning. Hopefully next summer I can use beetroot and rosemary from my own vegetable garden ❤️. – Elina Innanen.

375 g water
80 g active sourdough starter
10 g salt
200 g organic wheat flour
200 g emmer wheat flour
150 g medium-coarse spelt flour
olive or rapeseed oil

For the topping:

2 slices of boiled beetroot
fresh rosemary
salt flakes
vegan oat feta

1. Mix the water with sourdough starter. Add the salt and flours and mix to a smooth dough. Allow to rest for 30 minutes and then fold the dough once. Grease a kneading bowl well and dab the ball of dough with oil. Leave to rise under a damp cloth overnight at room temperature.

2. In the morning, the dough should have doubled in size and be filled with bubbles. Oil the baking tin well. Carefully spread the dough into the tin so that the bubbles do not burst. Leave the dough to rest and rise in the tin for another hour or so.

3. Gently press indentations in the dough and drizzle the oil over the surface. Add the beetroot slices, fresh rosemary and salt flakes.

4. Bake in a 250°C oven for about 20-25 minutes. Finally, crumble the vegan feta over the top.

Check out Chocochili blog: chocochili.net Check out the original post in Instagram: instagram.com