Agrain on the menu

September 16, 2020
Pizza, Shawarma and Pumpkin Soup

Day 1: Pizza and pizza rolls

Pizza is a true family favourite and it definitely keeps coming back into our meal planning again and again. It's easy to make and we can make it a little healthier by adding the fiber-rich and protein-rich Super Grain Flour to the pizza dough. The pizza only gets better from when vegetables are added. If we have carrots and other vegetables in the fridge that needs to be used we put them in the sauce. We always make a double batch of dough and pizza sauce, so there's enough to make pizza rolls, which is a perfect lunch meal.

2 pizzas | 3 hours cooking (including rising and baking time)


Pizza dough - Remember to make a double batch if you want pizza rolls ;)

30 g yeast

2.5 dl lukewarm water

3 tbsp olive oil (42g)

1 teaspoon salt

450 g wheat flour (preferably typo 00 or other gluten heavy flour)

50 g Super Grain Flour (02 IPA)

Pizza sauce

1 clove garlic

1 onion

Any ripe tomatoes that are too soft to be eaten raw, carrots, parsnips or other vegetables that needs to be used 

1 can chopped tomatoes

2 tsp tomato puree

1 tbsp apple cider or lemon juice

1 tbsp sugar

1 tsp oregano or basil

1 teaspoon salt

Possibly a bit of water

Here's how

Pizza dough

Mix Agrain® 02 IPA Super Grain Flour and wheat flour. Dissolve the yeast in the lukewarm water and add 1/3 of the flour mixture. Leave to rest for 30-45 minutes or until it starts to bubble.  

Add the oil and salt to the bubbling yeast mixture, then add the remaining flour mixture little by little. When the dough is smooth and flexible and does not stick to the table and fingers, do not add any more flour. There might be some flour left over, set it aside and use it when rolling out the dough.

When the dough becomes too firm to stir, pour it onto a flour-sprinkled table and knead it for about 10 minutes until the dough is smooth and elastic.

Now put the dough in a bowl rubbed with olive oil and set aside with a slightly damp tea towel on the kitchen table for 1,5 hours (or until it has reached double size).

Pizza sauce

Sauté the garlic, onions and vegetables in a bit of oil on a pan for a few minutes at medium heat. When the vegetables are tender, add the remaining ingredients and let it come to a boil When the sauce is boiling, blend the mixture either in a blender, food processor or with a hand blender.


When the dough has risen, divide it into two equal pieces (save half of the dough for the pizza rolls if you made a double batch) and gently form into pizza bases.

Now add your favorite topping, for example:

  • Tomato sauce, mozzarella and fresh basil
  • Ricotta, thinly sliced potatoes, kalamata olives, anchovies and fresh thyme.

Bake the pizzas at 230 degrees for 10-15 minutes.

You can find recipes for pizza rolls here: Pizza rolls with Agrain 02 Super Grain Flour IPA

Day 2: Arabic inspired flatbread with stuffing

After we launched our Smoked Malt we've experimented a lot with savory bread and we discovered that the Smoked Malt is phenomonal for this particular kind of bread. By adding 05 Smoked Malt to the dough, the flatbreads get the taste of being baked in a stone oven or on a bonfire, even if you just make them on the pan. Flatbreads are a perfect match for shawarma inspired stuffing, feta, salad, yogurt dressing and of course spicy chilli for those who like it. You can prepare a lot of this food the day before, so it's easy to cook when you get home.

For 4 persons | 2 hours (preparation) - start the day before with the dough



5 g fresh yeast

3 1/2 dl lukewarm water

1 tbsp olive oil

1 tbsp coarse salt

450 g Wheat flour

50 g Agrain® Smoked Malt Super Grain Flour 


1 kg rump steak (lamb shoulder, chicken and other cuts of beef can also easily be used)


2 tbsp oil

2 cloves garlic

3 tsp cumin

1 tsp ground cilantro

1 tsp cardamom

1 tsp sweet paprika

1 tsp cinnamon

The juice of half a lemon

2 tsp salt



Yogurt dressing:

2 dl yoghurt

1 tsp honey

A large handful of chopped herbs (mint, parsley or other)
Salt and pepper




Green salat 


Bell pepper


Red onion

Here's how


Make the dough for flatbread the day before.

Dissolve the yeast in the water. When the yeast is dissolved add the olive oil, salt and Super Grain Flour Smoked Malt and mix together. Add the wheat flour a little at a time and knead the dough, possibly in a mixer, until it is completely elastic and flexible. Let the dough rise in a warm place for a few hours until it is double in size.

Pour the dough onto a flour-sprinkled table. If you want the large air pockets that characterise an Arabic bread, the dough should be pulled over itself a few times – roll the dough flat and fold the sides over each other 3-4 times. Then divide the dough into 10 flat buns and let it rise again for an hour.  

Take each bun and pull them thin, gently using a rolling pin to roll them as thin as possible (preferably very thin - like a pizza base). Warm up a pan on the stove on high heat. When you put the first flatbread on, turn down to about medium heat and bake the flatbreads one at a time on the pan. They should get about 2-3 min on each side until they get brown spots and are thoroughly baked.


Start by mixing the marinade together.

Then cut the meat into small strips and put it in the bowl with the marinade. Mix well.

Refrigerate for an hour while preparing the rest of the food and making the breads.


All ingredients are mixed together and seasoned with salt and pepper

Roll the flatbread together with meat, dressing, salat etc. 

Day 3: Pumpkin soup w. Smoked Malt Baguettes

A real autumn favourite is Pumpkin Soup with baguettes! Again we make a large batch so there's leftovers for the packed lunch or next day dinner. As a side dish we have made baguettes with our new Limited Edition Super Grain Smoked Malt, which gives the bread a unique and delicate taste of smoke as if baked over bonfires.

For 4 persons | 40 minutes (cooking) - start the day before with the dough for the baguette

The recipe for the baguette can be found here:  Baguette with Agrain® 05 Super Grain Flour Smoked Malt



2 small hokkaidos

3 large potatoes (the ones you use for baked potates)

1 onion

3 cloves garlic

A slice of fresh ginger

4 smaller carrots

Vegetable broth

0,5 L cream (8-10%) 

1 tsp curry

1 tsp cumin

1 tsp chilli flakes

1 tsp cayennepeber

Here's how

Wash the pumpkins and remove the seeds. Then cut them into large pieces (about 2x2 cm).

Chop onion, garlic and ginger and roast it all in a large saucepan, then add the pumpkin cubes. When the pumpkins have all been roasted (not browned) add potatoes and carrots.

Cover the vegetables with the broth. When the broth boils, add the spices – you can add them a little at a time. Feel free to add more spices if you like your food spicy (I do).

When the vegetables start to soften add the cream. Let the soup simmer for a bit, then blend it. If the soup is too thick after it is blended add a little more vegetable broth. Season with salt and pepper and a bit more chilli.

Serve with different toppings e.g. greek yogurt and of course a baguettewith Agrain® 05 Super Grain Flour Smoked Malt