I share with you how to make kneaded Spelt Gofio, in this case from a Gofio´s mill in the north of Tenerife. This recipe is also called Gofio’s ball or Gofio’s lump. Below you can see the necessary ingredients, and the steps to follow.
It is already known that Spelt, in addition to being one of the oldest types of wheat, and apart from its nutritional and digestive benefits, it is more resistant to disease, and it provides a different texture, taste and smell.
In the end you can see a link to another post on the advantages of the Gofio of the Canary Islands. I also add a link at the end to watch a video of how a Gofio ball (from Wheat and Corn) is made. And moreover, I also add a link to know how to make the green mojo (sauce) of the Canary Islands, or Coriander sauce.
We need the following INGREDIENTS;
2 spoons of raisins,
Enough milk to cover the raisins, which we will soak until they swell (I leave them the night before soaking in the fridge),
2 tablespoons of peeled and chopped almonds,
3 bananas from the Canary Islands, which we’re going to skid,
2 tablespoons of honey,
and Spelt’s gofio.
STEPS to follow;
1st- Mix everything but the gofio, and remove well.
And then we add the gofio while we stir.
2nd- When it thickens a lot, we start kneading with our hands. We will notice that kneading with Spelt Gofio is different, by the absorption of the liquid.
3rd- We continue to add gofio, and there will come a time when it will be so thick that we will have to knead with our fists, until the dough peels off the bowl, and we can shape the ball without it sticking in our hands.
4th- We can shape it as a mold bread to make it easier to cut. And in the end, we can sprinkle gofio around it, so it doesn’t sweat when putting it in the fridge.
And ready to eat at breakfast. And for lunch, if we have wine from the Canary Islands, then to suck your fingers!.
How green sauce or coriander mojo is made from the Canary Islands
Just mix and crush all the ingredients, and test with different amounts of each of the ingredients until you find the taste you like the most.
You can put it on the table to accompany wrinkled potatoes (Canary Island´s potatoes stewed with salt), sweet potatoes, stewed bananas (green Canary Island´s bananas stewed with salt), salted fish, kneaded gofio (with water and salt), ribs, etc. At home we even use it to season other dishes such as brown rice with vegetables, or pout or “sancocho” (vegetable stew with legumes).
I like to make this green sauce with the leaves of a bunch of coriander, one part of wine vinegar for every ten parts of oil, one teaspoon of ground cumin, four garlic cloves, one pinch of sea salt, and another pinch of pepper. I also crush it well, until I see that the sauce has a fine texture.
I confess that sometime for lack of time to clear the bunch, I’ve crushed the coriander with stem included, then strained it, and at the end it is more or less the same.
The minimum ingredients needed are (if organic ones then better for your health);
Extra virgin olive oil
Below you can see the result;
Enjoy it!. And don’t forget the wine.
Thank you very much for the visit, and see you soon!
Since I keep making bread, a few weeks ago I had to make a different recipe, because I didn’t have butter or dehydrated yeast. I didn’t have nuts or sunflower seeds either, so I looked for a raisin bread recipe, and I adapted it to my taste and to the ingredients I had. And since I didn’t have much time, I reduced few steps.
I tell you now how to make this bread that came out delicious; list of ingredients and steps. If you want to watch a video of the steps of another bread recipe, then visit our YouTube channel, or click the link at the end.
We need the following INGREDIENTS :
500 grams of wholemeal spelt flour
340 milliliters of water
3 tablespoons of high oleic or “soft” olive oil
1 teaspoon of salt (the World Health Organization recommends not to exceed the daily intake of 5 grams of salt, and watch out with binders containing some salt brands)
2 tablespoons of honey
100 grams of raisins (make sure the tails are removed from the raisins)
25 grams of fresh yeast to make bread
Grain anise and cinnamon
And if all this is organic, then better for our health.
STEPS to follow :
1- crumble and mix fresh dry yeast with flour, anise and cinnamon
And separately mix the rest of the soluble ingredients with cold water (oil, honey, and salt)
2- Gradually add the resulting liquid to the flour, and add the raisins while mixing and kneading, keep kneading (the spelt does not need more than 3 min.), cover it with a cloth, and let it stand for 1 hour, ideally inside of the oven only with the light on
3- Remove from the oven, and we should observe that the first fermentation lifted the dough.
4- Then knead another 3 min., this time softer, cover it with a cloth, and let it stand 35-40 min.
5- we will observe that the second fermentation lifted the dough again. Now, remove a tray from the oven, and preheat the oven to 210 degree Celsius.
6- Cover the tray with baking paper (nothing else), and fold the paper so that it does not stand out from the tray
7- Prepare a fountain to place on the bottom of the oven with 1 glass of water, to evaporate and prevent hardening of the bark
8- with a dessert spatula scratching around the edges, gradually overturn the dough in the tray, preventing the volume from breaking. And you don’t have to make cuts on it, because it’s not a compact mass
9- Put aluminum foil above the dough, without bending, as a shield to prevent the bark from burning
10- Put the fountain in the oven, on top of the dough, and bake for 50 minutes at 190 degree Celsius
11- Remove from the oven, and put on a rack for 30 min., so that it loses moisture
Ideally, we have small uniform gaps between the crumbs. This would mean that the whole bread has been cooked well, and to the touch it will be fluffy when squeezed.
This recipe I made it today for the third time, I added 50 grams of sunflower pipes, reduced to 2 tablespoons of oil, and it also went well.
Enjoy it! , and when you’re done, don’t forget to wrap it with a cloth.
And try this bread with Canary Islands different tasty cheeses.
I started to make bread a few years ago, because I wanted to improve the quality of my feeding. After reading lots of blogs and online forums, I failed trying to make many breads and sourdough. Yet, I kept practicing with different recipes, with different organic flours, with white flour and wholemeal flour, and I got it when I discovered organic dried yeast. When you get to know how to make it, then you don´t want to buy bread anymore. I read about this many times, and I thought that it was exaggerated, but it is totally true. Now, when I eat an industrial bread at some restaurants, it hasn´t flavor, and its texture is completely different.
Just notice that you have to spend some time learning and practicing, and you need to pay attention to the process. I also warn you that your family is going to eat the bread you made in half an hour, but don´t worry, the effort is well worth it.
Even though I´m still a beginner in the art of making bread, now I´ll tell you in detail the way to make the type of bread I make well; ingredients, steps, and a video of our YouTube channel.
We need the following INGREDIENTS;
12.70 ounces of wholemeal spelt flour
6.35 ounces of strength spelt flour
0.09 gallons or 0.66 pints of water
0.42 ounces of non salted butter
1 level tea spoon of salt (the World Health Organization recommends not to exceed the daily intake of 0.17 ounces of salt)
1 level tea spoon of raw whole brown cane sugar (the World Health Organization recommends not to exceed the daily intake of 0.88 ounces of sugar of any kind including panela)
1.76 ounces of sunflower seeds
1.59 ounces of raisins
1.59 ounces of small bits of nuts
0.32 ounces of dried yeast to make bread
And if all these are organic products, then better for our health. Watch out for binders included in some brands of salt.
STEP by step;
1- mix only the flour and the water, cover with a cloth, and let it rest 30 min.
2- knead while adding dried yeast , and keep doing that for another 3 min., cover it with a cloth, and let it rest for 1 hour, ideally inside of the oven only with the light on.
3- mix the olive oil or the butter with the brown sugar and the salt, and let it cool to avoid killing the yeast
4- take the dough out of the oven, and we shall see that our first bread fermentation raised the dough´s size. Then knead for another 3 min. while adding oil or butter, with salt and brown sugar. Cover it with a cloth, and let it rest 35-40 min.
5- we shall see that our second bread fermentation raised the dough again. Then knead for another 3 min. while adding the sunflower seeds, raisins and nuts. Or instead, you may just stick the nuts on top of the dough. Cover it with a cloth, and let it rest 30-35 min.
6- we shall see that our third bread fermentation raised the dough once more. Now take a tray out of the oven, and heat the oven up to 392º F
7- cover the tray with baking paper and nothing else, and fold the paper to make it fit to the size of the tray
8- fill a baking dish with a full glass of water, in order to evaporate and to prevent the bread crust from hardening
9- with a plastic and flexible pastry shovel, scratch the sides of the dough, while pooring it slowly in the baking paper, trying to avoid the volume from breaking. You can shape it if you want, but you don´t need to make cuts on top of the dough, because it is not a compact dough
10- put a piece of foil on top of the dough just like a shield to prevent the dough from burning
Otherwise, we can toast too much the bread crust, as in the picture below. You may open the oven in the middle of cooking, and you can cover the bread with foil, but you´ll loose heat opening the door of the oven.
11- put the baking dish in the lowest part of the oven, the tray with the dough on top of it, lower the heat at 356º F, and let it bake for 1 hour
12- take it out of the oven, and put the bread on top of a sieve or a strainer, to let humidity evaporate from the bread during 30 min.
After half an hour it will still be warm. We can cut it to see how it looks inside. Ideally we should see small uniform gaps between the crumbs. This means that the whole bread has been cooked well, and to the touch it will be spongy when pressed.
If we have large gaps under the bread crust, as in the following picture, then the bottom part will be more pressed and not so cooked.
Enjoy it! , and afterwards cover it with a cloth.
And try this bread with Canary Islands different tasty cheeses.
Steps and video of how to make sweet Gofio ball or lump
I summarize in another article the advantages of Canary Islands´s Gofio, which is made with toasted and ground cereals (if you want to know more then click on the link at the end of this post). But now I will share with you how I like to make kneaded Gofio, also named Gofio ball o Gofio lump. Below you can see the ingredients which you need, and the steps to follow. And you may also see the following video of our YouTube channel.
We need the following INGREDIENTS ;
2 table spoons of organic raisins,
Enough organic milk to cover the raisins, which I usually let soak in milk overnight,
2 table spoons of organic peeled almonds cut in pieces,
3 organic bananas from the Canary Islands, which we are going to smash,
2 table spoons of organic honey,
and organic gofio from the Canary Islands, made with corn and wheat in this case.
STEP by step ;
1º- mix all the ingredients except the gofio, afterwards add the gofio slowly,
2º- keep adding gofio and mixing until it is too dense, then knead while adding gofio,
3º- and finally use your fists to knead until the dough doesn´t stick neither to your hands nor to the bowl.
4º- Give it the shape desired, round or like a bread loaf, and sprinkle more gofio around it.
Ready to eat for breakfast, o for lunch with a cup of Canary Islands wine, Enjoy it!