Bagels bagels bagels!!


Bagels! Yes I love them. I really do. But I haven’t made them in a while. Maybe it’s because of the many steps involved. But once you start it’s actually not that bad and I do enjoy it. And with bagels you can really enjoy experimenting, playing around with the dough and fillings and toppings.

This time I made simple ones for sandwiches. Whole meal bagels with LSA powder (Linseeds, Sunflower seeds, Almonds). I was going to put some linseeds on top but I completely forgot. I do this sometimes, completely forgetting to sprinkle the toppings. ¬†After boiling the bagels, you need to be quick to put them in the oven. So after boiling them, all I am thinking about is putting them in the oven… quite literally! You could also say I am simply forgetful. ūüôā


This time I made sandwiches with some prosciutto, avocado and carrot salad. The carrot salad gives you crunchiness and freshness and cheering colour to your sandwiches.


Also, I made chocolate bagels with cranberries! These are mini size so I could have two  for snacks. Maybe I should have rolled the chocolate chips inside, instead of mixing it with the dough. I was worried when I was boiling them that the chocolate might stick out and melt, but it was ok. The cranberries worked better than I expected. I love a bit of sourness in sweets. For these, I used the apple yeast which I blogged about in the previous post! It did a great job. I am not sure I could taste the apple though.



<Bagels with LSA>

210g of High grade/ Strong flour

30g of Whole meal flour

10g of LSA (linseeds, Sunflower seeds, Almond powder)

3g of Salt

8g of Honey

80g of  wild yeast starter   [30%]

50g of lukewarm water and 80g of soy milk  [52%]

Method :

  • Mix all the ingredients and knead well until it’s smooth.
  • Let the dough rise in a warm place until it nearly doubles. (You can skip this process if you wish to get firm bagels, I sometime skip this when I eat bagels straight from the oven)
  • Divide the dough in four (mini-size six) and rest them for 20 min under cover.
  • Shape the dough into bagel shapes. Let them rise in a warm place for 1.5 hours. Make sure they are covered to prevent them from drying up.
  • Preheat the oven at 190‚ĄÉ.
  • Boil 2L of water in a wide pan or frying pan with a teaspoon of sugar or honey. (once boiling, turn the fire down to medium heat, and bring the water down to a simmer)
  • Boil the bagels upside down for 30 seconds then turn them over, for another 30 seconds.
  • Quickly place them on the baking sheets and put them in the oven. (When you have topping, sprinkle on top) ¬†Bake it for 18 min at 190‚ĄÉ.

<Chocolate and Cranberries bagels>

240g of High grade/ Strong flour

10g of unsweetened cocoa powder

15g of brown suger

50g of lukewarm water and 80g of soy milk  [52%]

80g of  wild yeast starter   [30%]

Method : the same as the bagels with LSA

This post is submitted to YeastSpotting.


Mini baguette sandwich for mini people.


I made these mini baguettes for my mesdemoselles’ school lunch. They love baguettes, especially my older one. I added a little bit of butter in the dough to make it a bit softer for them, but I didn’t find much difference to be honest. Maybe I didn’t add enough? I think my normal baguette recipe is better after all.

This time I made “Tandoori chicken with roast peppers sandwich”. This filling is great with hard (not soft) bread.



I like using a couple of different coloured capsicums, it’s so cheerful and delicious ¬†for the eyes.


Tandoori chicken and roasted peppers sandwich

some baguettes (recipe is here!) for sandwiches

some green salad

for the tandoori chicken

4 chicken thigh fillets

2 tbsp of unsweetened natural yoghurt

1 or 2 tsp of curry powder

1 or 2 tsp of tomato paste (tomato sause)

1/2 tsp of salt

some cumin powder

some coriander powder

some cardamon powder

some chili powder or flakes (I didn’t use this as we have little people)

1 tsp of lemon juice

1 tsp of grated garlic

1 tsp of grated ginger

Method:¬†Stab the chicken thigh fillets a few times with a fork. Put all the marinade ingredients together and marinate the chicken for a few hours. Grill the chicken until it’s cooked through.

for the roast peppers

1 capsicum or 1/2 of two different coloured capsicums (sliced)

1 tbsp of olive oil and some salt and pepper to taste

Method : Heat olive oil in a pan, add capsicum and saute them for a couple of minutes. Salt and pepper to taste.


Let’s make Fish finger & Egg Salad Sandwiches with Milk Bread.


This bread is very popular with the kids as it’s really soft and milky and very mildly sweet and rich.

Normally I don’t use cream much for cooking, so whenever I have cream left in the fridge, I make this bread.

My kids love fish finger & egg salad sandwiches with this bread.







Milk Bread  [4 little loaves]

400 g  of  High Grade/Strong Flour

30 g  of  Sugar

6 g  of  Salt

50 g  of  Cream

260 g  of  Milk

4 g  of  Instant Dry Yeast

25 g  of  Butter (Unsalted)


  1. Mix all the ingredients except the butter in a big bowl.
  2. Knead until it combines well (app. 5 min).
  3. Add butter to the dough and knead another 5-10min until the dough becomes silky and elastic.
  4. Cover the bowl with cling film or a wet tea towel and leave it in a warm place to let it rise until it doubles in volume. (app. 1 h to 1.5 h)
  5. Knead the dough briefly to deflate and divide it into 4 pieces.
  6. Let it rest covered for 15 min. (Bench time)
  7. Shape the dough, working on one piece at a time. (cover the others) Roll the dough into a rectangular shape, fold the dough horizontally in three. Then again in half. Seal it properly.
  8. Put all the shaped dough on a baking sheet and let it rise in a warm place for about 45 min. (Do not let it dry. Cover with a wet tea towel)
  9. Preheat the oven at 200 ‚ĄÉ with the baking tray upside down. (easy to handle when it’s flat)
  10. Take the wet towel off 5 min before finishing the final rise, dust the top of each dough with flour and score five lines lengthways.
  11. Slide the dough into the oven and bake it at 190‚ĄÉ for 15 – 17 min.

For the Sandwich

3 Eggs  (hard boiled and chopped finely)

1-2 tbsp  Mayonnaise

Salt and Lemon pepper to taste (Black pepper is fine as well)

1/2 tbsp  of  Milk  (if you have some)

some fish fingers (grilled)

Green Salad

Spreadable butter


  • Mix eggs, mayonnaise and milk in a small bowl and add salt and lemon pepper to taste.
  • Make sandwiches with green salad and the egg mixture and fish fingers! ( I put Japanese “Tonkatsu sauce” on the fish fingers, you can use tomato sauce if you wish.)


* The milk bread recipe is adapted from here.„ÄÄIt’s got a lot of photos to illustrate the shaping method.

I’m back! / Black Sesame Campagne

Finally I can re-start my blog. My old PC had broken down and I bought a new laptop. While we were setting it up Christmas came and New Year, and before you know it, Easter. Time flies!

I have been baking while I was away from my blog although I had to bake less as I was on a diet!

Anyway, I baked this “Black Sesame Campagne” with my raisin wild yeast.

I quite like the way it looks, round shape with square coupe on top.


So I sliced it up and made some sandwiches for lunch. I love the fragrance of black sesame when I am slicing!



Simple sandwich with good coffee is the perfect weekday lunch for me!


Black Sesame Campagne ¬†[Baker’s percent]

250g  of  High Grade (Strong) Flour

60g  of   Whole Grain Flour

40g  of  Rye Flour

70g  of   Wild Raisin Yeast Starter (Leaven)  [20%]  *

6g  of   Salt  [1.6%]

262g  of  Lukewarm Water [75%]

2 tbsp  of  Black Sesame Seeds

* or  3g  of  Instant Dry Yeast  [1%]

Super Grain Campagne Sandwich

The other day, I picked up “Super Grain Mix” from ¬†our local organic shop. It’s got white, red and black quinoa and amaranth. Sounds very healthy! So, I baked a super grain pain de campagne. I also added some linseed just because I love them.

This bread is great for sandwiches. Actually I baked this bread just for that. Simple sandwich with yummy Italian cured meet, crunchy salad from our garden and tiny bit of whole grain mustard.

“Simple is best. ”

The coppa (Italian cured meat) we bought from “Mediterranean Food Warehouse” in Newtown was really good. When you have good cured meat, all you want to add is a bit of green salad. No need to put fancy cheese or anything else. The meat has really deep cheese-like flavor.


Super Grain Campagne

250g High Grade/ Strong Flour

6og Whole Grain Flour

40g Stone grand Rye Flour

70g Wild Prune Yeast Starter (leaven)   [20%]

6g Salt  [1.6%]

262g Water  [75%]

10g (1tbsp) Linseeds

30g (2tbsp) Super Grain Mix (white, red, black quinoa & amaranth)