Homemade Protein Bread

The Quarantine time Continue and today I decide to spend my day in the kitchen. Keep scrolling down to see what I did and how I made Bread full of Protein and Seeds.

Homemade Protein Bread

Ingredients

1 package active dry yeast

2-1/4 cups warm water (110° to 115°)

1 tablespoons sugar

1 tablespoon salt

1 tablespoon Ginger

1 tablespoon Chia

6 tablespoon Sunseeds

2 tablespoons canola oil

6-1/4 to 6-3/4 cups bread flour

Directions

Dissolve yeast and 1 teaspoon sugar in warm water; let stand for a while.

Pour in a bowl the Salt, the Ginger, the Chia, the Sunseeds, and the flour and then beat them together until you form soft dough.

Cover the dough and let rise in a warm place until doubled, 1-1/2 to 2 hours.

Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf.

Place loafs in greased pans. Cover and let rise until for 1/2 hour.

Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.

MELOMAKARONA - Christmas Treats

This festive season let’s make some delicious Greek honey cookies called Melomakarona, and spread the scent of Christmassy Spice Flavours (yummy) throughout the house.

Greek tradition requires Christmas Treats on the table and certainly a huge pile of Melomakarona is one of the healthiest cookies for the holidays. They are dairy-free, made with a mix of olive and vegetable oils, not butter, and half of their sweetness is honey. You can, also, package them up in boxes and make great Christmas gifts for family and friends.

The Melomakarona don’t go soggy, they stay good for AGES therefore we can make them weeks before Christmas and they’ll still be delicious at New Year.

Ingredients

For the cookies

5.5 cups plain flour

1 cup semolina, fine (optional)

1 cup olive oil

1 cup vegetable oil

0.75 cups brown sugar

1 orange zest of

0.75 cups orange juice

0.25 cups brandy (optional)

2 teaspoons baking powder

1 teaspoon baking soda

0.75 cups walnuts chopped

1 tablespoon ground cinnamon

1/2 teaspoon(s) cloves

1/4 teaspoon(s) nutmeg

For the syrup

1 cup honey

1 cup brown sugar

1.5 cups water

3 cinnamon stick

4 cloves

2 inches lemon rind lemon juice a few squeezes

Instructions

Preheat the oven to 350F / 180C.

Zest the orange, then combine the zest with the sugar in a large bowl. Pour the oils into the sugar/orange mixture and beat until well combined. Then add the orange juice and brandy and beat again.

Sift the flour with the baking powder and baking soda, then add to the liquid little by little until a stiff, wet dough forms. Mix, using a hand whisk.

Preparing the dough

Pull off a walnut-sized piece of dough and shape it into a ball / oval in your hands, then place it on a baking sheet. Use a fork to flatten the dough and make a criss-cross pattern on it. Keep shaping and flattening balls of dough until it is all used up. Mix by hand, very gently and for a very short time (10 seconds at the most). If you mix longer the mixture will split or curdle.

Bake for 25-30 minutes until the cookies are lightly browned. While they are in the oven, make the syrup. Combine the honey, sugar, water, cinnamon, lemon peel and cloves in a saucepan, then bring to the boil. At this point, simmer uncovered for about 10 minutes until the syrup has thickened slightly.

Then, while the cookies are still warm, float them in the syrup a few at a time, make sure they soak up plenty of liquid. After about 10 seconds put the cookies on a serving plate and press some walnuts into the top. Lastly, sprinkle a bit of cinnamon over them.

In Greece, the cookies are served or sold in a pile on top of each other also is better to keep them in an airtight container at room temperature.

Nutrition

Calories: 132kcal | Carbohydrates: 26g | Protein: 2g | Fat: 2g | Sodium: 23mg | Potassium: 56mg | Sugar: 13g | Vitamin A: 15IU | Vitamin C: 3.5mg | Calcium: 15mg | Iron: 0.9mg

Tave Kosi: Casserole with Yogurt

Tave Kosi is an Albanian yogurt-based casserole dish with meat. After all, Albanian meals require at least one meat and some fresh vegetables. Therefore, for a true Tave Kosi, we need a few additional base ingredients such as eggs, meat, and a little bit of rice. Typically Mediterranean aromatic herbs like garlic, oregano, and basil can be added as well.

Pre-grilling or pre-baking the lamb for at least 30-45 minutes before submerging it in the yogurt provide the benefits of incredibly soft meat as well as delicious lamb juice that can be incorporated into your greased casserole dish.

Tave Kosi / Casserole with Yogurt

Prep.: 15 mins / Cook: 1 hour, 40 mins / Total: 1 hour, 55 mins

Ingredients

• 1.5 pounds lamb shoulder (or any other cut), trimmed and cut into 1½ inch pieces • 5 tablespoons grass-fed butter • 2 tablespoons pastry flour • ¼ cup arborio (risotto) or any other short-grain rice • 4 cloves garlic, minced • ¼ cup finely chopped oregano • ¼ cup finely chopped mint • 3-4 cups Greek yogurt depending on the size of your baking dish • 4 eggs, beaten • Kosher salt and freshly ground black pepper, to taste

Instructions

Stage 1 - Pre-Cook the Lamb and Rice 1. Preheat your oven to 350 degrees Fahrenheit 2. Take a small baking dish and line it with 1 tablespoon of your butter 3. Place your chunks of lamb into the baking dish and season well with salt and pepper 4. Once the oven is heated and ready to go, pop the baking dish with your lamb in for ~40-45 minutes 5. While the lamb is baking in the oven, take a small pot for your rice. Add ½ cup of water to the pot and bring to a boil. 6. Pre-cook your rice for ~7 minutes as most of the water soak up, then take the pot off the heat and set your pre-cooked rice aside 7. Take the baking dish out once the lamb has baked, then drain the liquid that's accumulated in the baking pan 8. Set your lamb pieces aside for the time being. Also, don't turn the oven off as you'll use it soon again

Stage 2 - Making the Roux

1. In a small saucepot, melt 3 tablespoons of butter over medium heat 2. Once the butter is nice and heated, add your garlic and oregano and cook for 1 minute 3. As the garlic starts to brown, add a dash of water and 1 tablespoon of your flour in. A thick paste should start to form as you whisk the flour in 4. Once added and thickened, add the accumulated liquid from the baked lamb into the stockpot. Whisk well into the thickened paste 5. Add your last tablespoon into the mixture to thicken it once more. Whisk it well in, then take the stockpot off the heat and let cool for ~5 minutes Stage 3 - Making Yogurt Sauce 1. Once your roux has cooled to slightly above room temperature, add the Greek yogurt and beaten eggs into the saucepot 2. Fold all the ingredients thoroughly together with one another to get a slightly runny, yellowish sauce

Stage 4 - Assembling it Together 1. In your baking pan, spread your lamb pieces evenly around 2. Next, sprinkle the rice over the lamb and into the empty spaces 3. Then, pour the yogurt sauce over the lamb and rice until the baking dish is fully covered 4. Finally, cut your last ½ tablespoon of butter into smaller pieces and distribute over the top. Once distributed, place the baking dish into your oven again and bake for 40-45 minutes 5. Once golden brown, remove from the oven, let cool and sprinkle the fresh mint over the top

Bon appetit!