Tags
Bakning, Bröd, Bread, Gluten free, Glutenfri, Glutenfritt bröd, Hönö bread, Hönökaka, Recipe, Swedish, Swedish bread
Idag har jag för första gången sedan jag fick celiaki bakat hönökakor. Jag har alltså inte ätit hönökaka på runt 11 år. Som jag har längtat. ❤ ❤ ❤ Och de blev väldigt goda så jag rekommenderar gärna receptet som jag (som vanligt) hittade hos Glutenfria godsaker. TACK Annelie, för alla goda recept du tar fram och sprider ut bland oss “brödnödiga celiakister”! 😉
Det blev fyra mumsiga hönökakor
När kakorna var färdiggräddade delade jag en kaka, bredde på smör på den ljumna kakan, smöret smälte och så satte jag mig och mumsade det goda brödet ackompagnerat av det bästa kaffet, en god kopp Zoegas. Vilken lycka.
Hönökaka – änligen!!
Jag kan garantera er. Det var inte sista gången jag gjorde det här brödet.
Och, vill du följa Annelie på Instagram så hittar du henne här. Där delar hon MASSOR med inspiration om allt vad gäller glutenfri bakning. 😀
The recipe in English
Translated the name Hönökaka would be Hönö bread or Hönö cookie. But it is definitely not a cookie, even though the name suggests it is. Here you can read more about the history of the bread that originally came from the island Hönö.
Gluten free Hönö bread (4 breads)
25 g yeast
300 g (3 dl) milk
100 g (1 dl) water
45 g (0,5 dl) rapeseed oil (ar any other oil you prefer)
70 g (0,5 dl) light syrup
7 g (2 tsp) physilium husk
0,5 tsp salt
70 g (2 dl) gluten-free “oat flakes”
1 tsp baking powder
390 g (6,5 dl) gluten-free flour mix + a little extra for baking
Butter or oil to brush on the bread
Crumble yeast into a bowl. Heat milk and water to 37 degrees (body temperature) and whisk out the yeast with the liquid.
Whisk down oil, syrup, physilium husk, salt and oat flakes and allow to swell for 10 minutes.
Add baking soda and gluten-free flour mix and stir (in a machine) for about 10 minutes. Knead on medium low speed until the dough comes together in a smooth, elastic, and slightly sticky ball. Avoid adding extra flour if possible, sticky is better than dense.
Cover and let rise for about 40 minutes.
Put the dough on a floured work surface. Add a little more flour mix into the sticky dough until easy to handle, but as said, try to use as little flour as possible.
Divide the dough into four pieces and shape into rolls. Roll out to cakes with a rolling pin, cakes should be about 0,5 cm thick. Move the breads to a baking pan covered with a baking sheet.
Prick the bread and let rise for about 30 minutes. Brush the breads with melted butter or oil.
Bake in the middle of the oven at 230 degrees C for about 8 minutes.
Cool under cover. Cut each cake in half.
Enjoy with butter and cheese and a nice, strong cup of coffee!
