In my kitchen in the bleak mid-winter
My kitchen is still full of the remnants of Christmas and New Years. The tree in Finland is traditionally taken down after epiphany and so it will be up for a few more days, perhaps a week. When we put the tree up, our Hugo, who is now a year and a half was in awe and WOW and Hieno (nice) became his new words. In January there are still little angels in my kitchen that that fly like fairies across the house and ocassionally giggle very loud and have a sparkle in the corner of their eyes as they jump off the high stool and do many tricks with considerable grace but not necessarily very angel-like in manner. How I love their company.
In my kitchen this month I have been spending some time looking through old photographs and reading and rereading emails from my Grampa. The photographs are treasures and when I spend time in the kitchen cooking or putting away dishes it offers the perfect moment of my very own that no one can really steal, to let the mind and imagination soar back into a different era. How I wished as a kid that it might have been possible to travel in time. I suppose back then I had very romantic notions of the olden days. I have sometimes wondered how I would have actually managed, now that I am used to all of the modern conveniences of life and society.
Like most immigrant groups, the Finns created their own Finntowns in communities. Minneapolis had one of the larger Finnish populations. What was new to me was that many of the Finns that arrived were looking to homestead land in Cokato, which is about 50 miles West of Minneapolis and used Minneapolis as their big city. This took place in the 1860 to 1880s and if I remember correctly some of the Wuollets had also settled in the Cokato area. The pattern of life that was created was that the men would come into the city to work in brick-yards, sawmills and carpenters as well as other jobs and then return home in regular intervals. After the 1880s many of the children of the homesteaders moved and settled permanently in the city. I referenced the History of Finnish Community pages and it mentioned the grocery of Isaac Anderson on 238 Humboldt Avenue. The picture above is of the shop and was taken in 1906. My great-grandmother is the baby in the arms of great-great-grandma Ida Anderson.
There is an interesting story behind the sirname of Anderson. When Isaac and his brother John Kauvosaari emigrated from Finland the official at the port of entrance asked for their name. They replied with their names and I am assuming that the Finnish name of Kauvosaari was quite difficult to the non-Finnish tongue. The official next asked what their father’s name was and when they replied, Antti Kauvosaari the official gave them a new last name of Anderson.
I’m not quite sure exactly the kind of butter-nut bread that they might have been selling, but just a few days ago when we had ice-skating weather I was making a whole-grain bread with spelt and buckwheat. I rolled the dough into a quarter of an inch thick sheet and then drizzled with honey and sprinkled with pecans and dried sour cherries. It tasted wonderful after all of the rich holiday foods and the fresh air and tag that was taking place on the ice.
Whole-grain bread with sour cherries and pecans
3 dl/1 and 1/4 c warm water
1/2 block of fresh yeast (25 g) or 1/2 sachet of dried yeast
1 tsp salt
1 tbsp honey
1 dl/ 1/2 c spelt flour
1 dl/ 1/2 c buckwheat flour
about 5 dl/generous 2 c whole-grain bread flour with cracked wheat (8% fiber content)
1/2 dl/ 1/4 c olive oil
Mix the yeast in with the luke warm water. I usually have my fresh yeast frozen as I buy it in bulk and that way there is always some on hand and it doesn’t grow old. I learned the trick from my mother-in-law. I just add the frozen block to the warm water and let it sit for about 5-7 minutes and then add in the honey, salt, buckwheat flour and spelt flour. I used my stand mixer freeing up my hands and allowed for it to knead on the lowest setting. It is better to allow the flours to absorb as much of the water as possible, so haste is not encouraged when adding the flour. Add in little by little the whole grain bread flour. The dough should be soft and may be a little sticky. Allow the stand mixer to knead thoroughly or alternatively you may knead by hand. Add in the oil. If the dough seems much too sticky, add more flour to your liking. Allow to rise until doubled in size.
Spray a bread tin with a non-stick spray and warm the oven to 200 C/390 F. Once the dough has risen, sprinkle the counter with flour and tip the dough on top. Gently roll the dough out and drizzle with honey and sprinkle with the pecans and dried sour cherries. Roll up the dough forming a log and place into the bread tin. Allow to rise once again and back for about 20 or 25 minutes or so that the bottom of the bread has a nice color and sounds a bit hollow when knocked with your knuckle. Enjoy toasted with butter and maybe even a drizzle of honey. Perfect after skating fare.
This post is part of Celia’s monthly In My Kitchen series. Check out her blog for links into the kitchens of bloggers from around the world.