October 24th is International Bake Bread for Peace Day The running baker joins the initiative by baking, running, and sharing pictures via my instagram account tomorrow. I will simply use flour, water and salt to create the bread and as usual I bake and run (within the city of Basel), you pay and enjoy! Tomorrow I will be baking:

The running baker is delivering bread this Friday 17th October! I bake and run (within the city of Basel), you pay and enjoy! I will be baking:

 

- 3 "Frölosofi" - wheat and rye sourdough bread with flax seed, sunflower seed and sesame seed. One of my own favourites!

 

- 3 wheat and rye sourdough with spelt flour, apricots and roasted hazelnuts - have it with a warm cup of tea now that fall is here! 

 

Price: 5 francs per bread

Delivery time: Friday 17th October between 3 - 5 pm (I can leave it in your post box if you're not home)

Make sure to get your bread/s by writing a comment to this post indicating which bread/s you want, when you want it and where you want it delivered. I will confirm your order.

 

This Monday I came back from Tanzania, where I had been two weeks for work. As usual, and as shared on instagram, I brought home some souvenirs - all of them edible. First thing I did when I came home was to bake! Had a lot of urge to hang out with some dough :) I brought back two different kinds of organic honey, organic mulberry jam, papaya/ginger marmelade, cashew nuts, macadamia nuts and organic vanilla (my bag was the best smelling one on the plane I am sure!). What to do with this, I asked myself? I had seen a recipe in one of the domestic inflight magazines on biscotti with macadamia nuts, and based on that and with a bit of imagination I created:

 

 

40 g butter

100 g coconut sugar

100 g unrefined sugar (Swedish: råsocker)

2 eggs

1 teaspoon baking soda (Swedish: bakpulver)

50 g cashew nuts, chopped

50 g macadamia nuts, chopped

200 g dark chocolate (70%)

270 g vetemjöl

1 vanilla pod (Swedish: vaniljstång)

 

Pre-heat the oven to 175°C. Mix butter, sugar and vanilla in a bowl. Add the eggs and whip into a thick batter. Chop the nuts and chocolate. Add it into the batter. Mix flour and baking soda and add into the batter. Turn the batter onto a floured baking paper (the dough is a bit sticky) and shape into two 25 cm long loaves. Place the loaves on a baking tray and bake until golden brown, ca. 25 min. Take the loaves out and let cool in room temperature for one hour. When cooled, cut into biscotti, about 2 cm thick pieces. Turn the oven to 75°C. Place the biscotti on a baking tray and dry them in the oven until dry, ca. 1,5 hours.