Wenche’s Autumn Soup

The soup can be added to fried bacon in pieces or fried strips of root vegetables or mushrooms and finely chopped chives. See also recipe for Wenche’s wholemeal bread.

What do you need:

  • About. 500 g peeled celery root and approx. 300 g peeled potatoes in pieces, parsley root can also be added
  • 3 shallots
  • About. 7 dl vegetable broth (vegetable broth)
  • 2-3 dl milk or whipped cream
  • Salt and pepper

This is what you do:

Preheat the oven to 200 degrees. Clean and cut the vegetables into pieces. Place in a fireproof dish, drizzle over a little rapeseed oil. Fry the vegetables until tender and slightly golden (not browned). Put the vegetables in a saucepan, add power until it covers the vegetables. Bring to the boil and mix with a hand mixer to a smooth soup / puree. Dilute with kraft and milk / cream to a suitable consistency. Season with salt and pepper.

Coarse breadcrumbs with carrot in a long pan:

For the packed lunch, as an accompaniment to soup or salad, or as an accompaniment to the cheese platter. If you want to raise the dough for a long time, ie 8-10 hours, use cold liquid and ½ pk yeast. Suitable for freezing.

What do you need:

  • 1 l skimmed milk / skimmed milk, water or milk that can be tolerated
  • 1 pk yeast (dry yeast or fresh yeast)
  • About. 6 dl finely grated carrot
  • 1 dl neutral oil
  • 2 dl wheat bran
  • 2 dl sunflower seeds
  • 1 dl oatmeal
  • 1 dl crushed (or whole) flaxseed
  • 500 g whole wheat
  • 200 g coarse whole rye
  • About. 700 g of wheat flour
  • 2 tsp salt
  • Optionally 1 tablespoon sugar or honey
  • 1 teaspoon cardamom

This is what you do:

This is a large dough, feel free to use a food processor when kneading the dough. Cold leavening, use cold liquid. Heat milk / water to finger-warm and place in the work bowl. Add the rest of the ingredients, but only approx. 600 g fine wheat flour. Knead together and add flour until you get a smooth, slightly sticky dough. Cover the baking dish with a cloth and leave to rise for 45-50 minutes when the liquid used is hot, or 8-10 (or more) if you use cold liquid.

Pour the ready-raised dough into a long pan lined with baking paper. Use a baking scraper and divide into square “rolls”. Cover with a cloth and leave to rise for approx. 40 minutes, for double size. Repeat the division. Brush the finished raised rolls with a little water and sprinkle with sunflower seeds if necessary. Bake in a hot oven at 220 degrees, middle rack for 15-20 minutes. Baking time depends on the thickness of the rolls, and will vary slightly from oven to oven. Cool on a rack.

Cool completely, before placing in a bag or box for freezing.

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