Una mica de mi…

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Potato buns

Today I wanted something different for our afternoon snack, so I’ve made these buns that I had on my list of recipes to test.

Right now I just can tell you that they smell so good and have such a tasty look that I am not sure I will be able to wait until the afternoon snack to taste them…

Recipe of potato buns


  • 100g of sunflower oil
  • 200g of boiled potato
  • 175g of brown sugar
  • 4 eggs
  • 50g of oat milk
  • 25g of fresh yeast
  • 600g of club wheat flour


We just have to mix all the ingredients, I have used the dough program of the bread machine, but you can do it manually, in this case you have to let the dough rest for sometime, I think half and hour is enough.

The dough is quite sticky, so with the help of an spoon or some oil on our hands, we try to form buns and place them on a silicon sheet. We let them rest about and hour and then bake them at 180ºC for 10 minutes. We just have to let them cool before eating them!!!


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It’s been a year… and I have not prepared the sourdough yet!!

That’s the first though I had after receiving a notification from WordPress congratulating me for the first year of the blog. Preparing a new sourdough was one of the things I wanted to do when I opened this blog and I couldn’t believe it’s been a year and I have not find the right moment to prepare it. So,  no more excuses!!!

There are plenty of post explaining how to prepare a sourdough, and each of them is quite different from the others… I have chosen to follow the instructions of Ma Petite Boulangerie, that you can find here.  She proposes two variants, with or without honey. As I was not sure of which of them would be better, I decided to try both!!

Day 1:

We mix 50g of rye flour and 50g of mild water and let it settle for 24 hours. In one of the jars I have added 1 teaspoon of honey.

Jar with honey on the lef.

Day 2:

We mix the dough and let it settle for 24 hours more.

Jar with honey on the lef.

Day 3:

We add 50g of rye flour and 50g of mild water, mix and let it rest for 24 hours.

Jar with honey on the left.

Day 4:

We remove half of the dough and then add 50g of rye flour and 50g of mild water.

I’ve noticed that the jar with honey smells stronger and the dough seems more spongy.

Jar with honey on the left.

Day 5:

We repeat the same that we did on day 4.

Jar with honey on the left.

Day 6:

Now we are on the second phase, where we substitute the rye flour for a white flour. The dough with honey still smells stronger and seems more spongy.

We remove half of the dough and add 50g of club wheat flour and 50g of water.

Jar with honey on the left.

Day 7:

We repeat the same procedure than the day before. Now the differences between the dough with honey and the one without are disappearing.

It seems that the club wheat does not feed the yeast as much as the rye flour, I suppose it’s because of the low gluten content of this flour.

Jar with honey on the left.


Day 8:

To reactivate the yeast I decided to feed it with rye flour again. After removing half of the dough it have added 50g of rye flour and 50g of water.

Jar with honey on the left.


Jar with honey on the left.


In order to have a strong yeast I have decided to alternate between flours on the refreshments, one day I add rye flour, the other club wheat flour.

Now that I have the sourdough ready I will be able to make some bread, that I will show you soon!!

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Fried bread

Today I want to explain to you one of the ways we have to give some use to the bread that is a bit dry. We make fried bread, that latter on we eat with some soup, vegetable pureé…

Making fried bread is easy, you cut the bread on dices and place them on the oven tray, with a silicon sheet under them. Then you spray them with some olive oil and bake them for about 10 minutes at 180ºC.

If you like a more tasty fried bread, you can use aromatic oil or some spices.


Biscuits with vegetable cream and club wheat

Today we have baked some more biscuits, this time I wanted to test the results with vegetable cream…


I have followed this recipe, more or less … and the result is very taaastyyy!!

Recipe of biscuits with vegetable cream


  • 200 ml of oat cream
  • 400g of club wheat
  • 100g of brown sugar
  • 1 teaspoon of bicarbonate
  • 1 big egg
  • dark chocolate to decorate


Preparation is very easy, you mix all the ingredients with the mixer, then you roll out the dought, and keep it on the fridge for an hour. Now you cut de dough and bake the biscuits for about 10 minutes at 190ºC.

You can eat the biscuits like this or decorate them with sugar, chocolate… we have chosen the chocolate!!

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Muffins with chocolate drops

Today I have baked some muffins with chocolate drops. I have quite improvised the recipe as I was in a hurry, but the result was so tasty that the muffins have disappeared from the plate in a blink.

Recipe of muffins with chocolate drops


  • 100g of brown sugar
  • 300g of club wheat
  • 3 big eggs
  • 160g of dark chocolate
  • 160g of sunflower oil
  • 140ml of oat milk
  • 16g of baking powder
  • salt
  • powdered sugar


I have used a bar of dark chocolate, so first I have cut it with the thermomix, for a few seconds at speed 4. Then I have added the rest of the ingredients and I have mixed it for 30 seconds at speed 3.

After the dough has rested on the fridge for about an hour, I have placed it on the molds and I have sprinkled it with powdered sugar. Finally I have baked the muffins for about 20 minutes at 180ºC.

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Sweet “coca” of club wheat

This sweet “coca” is the one we make the most at home, as it can be eaten alone or dunked in hot chocolate. Sometimes I make it with brown sugar and other times with rice syrup, the quantity is the same for both ingredients. We prefer it with rice syrup as it gives it an special taste that we like so much that sometimes I even make the “coca” without the aniseed.


Recipe of sweet “coca” of club wheat

  • 100g of oat milk
  • 100g of watter
  • 50g of olive oil
  • 2 tablespoon of rice syrup
  • 420g of club wheat
  • 25g of fresh yeast
  • a pinch of salt
  • 1 tablespoon of aniseed
  • brown sugar

Elaboration is quite simple, as I use a bread machine. I place all the ingredients on the pan, except the aniseed, and use the program for the sweet dough, the machine tells me when to incorporate the aniseed.

Once the machine has finished I form the “coca” (with this amount of dough I make two medium “cocas”) and  I paint the upper part with olive oil, and then place some brown sugar on top.

Now it’s time to bake it for 15-20 minutes with the oven at 180ºC.

A variant of this “coca” can be made with aniseed liqueur instead of the herb, the procedure is the same but instead of placing the aniseed on the dough, we spray the “coca” with a generouus amount of aniseed liqueur 5 minutes before taking it out of the oven.

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Milk bread with club wheat and chocolate

Another test with club wheat, this time a  very original milk bread, as part of the dough is mixed with cocoa so it gets this particular look. Instead of cocoa powder I’ve used carob flour, but the result is also very tasty!!


Recipe of milk bread with club wheat and chocolate


  • 500g of club wheat
  • 250 g of oat milk
  • 25 g of sunflower oil
  • 100 g of brown sugar
  • 30g of carob flour or powder (or 40g of cocoa powder)


After placing all the ingredients, except the carob flour, on the baking pan of the bread machine, I’ve kneaded it for 15 minutes. Then I’ve divided the dough on two equal parts, I have placed one of them on an oiled bowl and I have covered it with plastic film. The other part, I have placed it again on the baking pan, with the carob powder and a trickle of oat milk and I have kneaded it again for some minutes. Then I have also placed this dough on an oiled bowl and I have covered it with plastic film.

When the dough has doubled it size is time to make a rectangle with it, using a rolling pin. The rectangles should be 1,5 cm thick. After placing the dark rectangle on top of the white one, I’ve rolled them together and I have let them rest for a while. Then it’s time to bake it for about 25 minutes at 180ºC.