Jacob’s Wine

(Concord Grape Wine)

Ingredients:
Stemned Grapes, 10 kg
Sugar, 5 kg

Put grapes in an open crock and use two smooth boards with which to squeeze or mash grapes, working the boards like paddles. Cover crock with muslin and let stand at room temperature for 1 week. Stir once or twice a day during that period. Strain through muslin. Do not squeeze the mashed grapes. Return the wine to the crock and add the sugar, dissolved with some of the grape juice. Cover with muslin and let stand at room temperature 7 days longer. Fill jars or large bottles with the wine , but do not cover or cork tightly. Store away from light for 1 month. Taste and add dissolved sugar if desired. Store in a cool place away from light. Ready for use after 3 months. Matures and increases in strength rapidly after that initial period.
Yields appr. 15 liter.

Grape mash may be utilized for a second wine by adding the following:

Cold Water, 3-4 liter
Sugar, 2 kg

Dissolve sugar in water by boiling gently for 10 minutes. Pour over  grape mash as soon as cool, and let stand in a crock or open jar for 1 week. Strain through muslin and bottle. Store as in the first wine. Yields appr. 1 gallon, depending on consistency of mash.

Paun sejel Val Müstair

  Paun sejel Val Müstair - serves two small loaves:

 

A traditional sour-dough bread from Engadine and the Valley of Müstair. It' not the original recipe but an adaption from the blog "YeastSpotting".

Sour-dough:
Active sour rye-dough, 400 g
Fresh yeast, 9 g
Cold water, 1 dl
Salt, 1/2 Tblsp


Final dough:
Whole wheat flour, 350 g
Water, 3 - 3,5 dl
Fresh yeast, 9 g
Salt, 1 1/2 Tblsp

Pre-fermentation: Mix all ingredients. Leave to ferment for 12-16 hours at 25 C.

Final dough: Dissolve yeast in the pre-ferment. Add the rest of the ingredients and mix in the hand for 5 - 6 minutes. The dough should be gooey. No first rise required. You can directly cut the dough in 2 equal pieces and form into rough, round buns (use a lot of flour for shaping). Place both loaves on a prepared baking sheet. Do not leave any space within the pair. Let rise for another 1-1 1/2 hours at minimum 25 degrees C.

Pre-heat the oven to 250 degrees C. Once the bread is in the oven, you can reduce the heat to 220 degrees C, and let it bake for 45-50 minutes. Remove the loaves and let them cool wrapped in a towel. Enjoy!

Grovt rugbrød med hvedemel

Rugbrød på ren rugmel smuldrer let; med en blanding af 5oo g hvedemel og 700 g rugbrød ligner det industribagt rugbrød. Rugbrød skal bages igennem, men det må heller ikke blive for hårdt, og det sker, hvis temperaturen er for høj. Til gengæld bliver smagen utrolig god. Dette recept er er et eget honning–salt hævet rugbrød på surdej fra Ikea. Hævningen sker ved hjælp af en tør surdej, som man bagefter kan holde igang ved hjælp af honning, rugmel, vand og salt. Krydderierne er for at træffe svenskernes smag.


Day One:

One packet of sour Rye-dough (ca. 4 dl)
1 liter water (lukewarm)
½ liter bier

700 g rye-flour
500 g wheat-flour
½ kg crushed rye-grains (0,8 l)
4 tblsp. honey (ca. 6%)
(2 tsps grounded caraway, aniseed or fennel seed)
2-3 tblsp. coarse cooking salt

– blend it and let is rest for 24 h —

Soaking for Day Two:
½ liter water (appr. 1.0 pint)
1 kg crushed rye-grains

Day Two:

— the dough is mixed with the hand! —

soaked rye grains
20 g yeast dissolved in 1 dl (appr. 0.2 pint) water
+ 2 dl (appr. 0.4 pint) vegetable Oil

Take ca. 4 dl (appr. 1.0 pint) sourdough from the mixture and keep for some days in refrigerator or in the freezer.

The rest of the dough is put in 4 small forms – preferable of beechwood (oiled in).

Pointage: 2-4 hours
Baked: 2 hours at 160°C/320°F

Swiss St. Galler Bread

Serving one St. Galler bread:
— using sour dough and malt —

330 g Wheat flour
(American Strong or Swiss Halbweissenmehl mixed with baking powder)
2 dl Water
20 g Yeast
0,4 l Sour dough on Rye and Wheat flour
(or 10-15 g dried Sour dough)
3 g Malt powder or 1,5 dl Bier
1/2 tblsp Salt (ca. 6 g)

Prepare the dough, adding the oil at the end of mixing. Knead for appr. 10 to 15 minutes
(until smooth and soft —but no longer wet).
Bulk rise (L'apprèt): 40 to 60 minutes under plastic
Final fermentation (mis en forme): 35-45 minutes in a warm spot
Bake: +220°C/430°F for 20 minutes with steamed oven, then reduce the heat to 200°C/390°F.

Let the bread cool wrapped up in a kitchen towel.