Saturday, June 18, 2016

Bread Baking Babes bake bran!


This past few weeks took us from happy to sad. Husband and I had two wonderful weeks together in Denmark, to return and find a dear friend passed away. Yesterday the group of friends from 40 years gathered to say goodbye, sharing tears, stories and laughter.


And yes. There was bread to be baked. Life as it is, sadness, goodness, nourishment.

Although according to two of the guys here they would gladly wait for something else to come by. The other two didn't even try...
Lien as our Kitchen of the Month chose for us to bake an incredibly healthy whole wheat bread with added bran!! So... how whole can you go I ask you?

Turns out you can add pretty much bran to the already whole wheaty goodness without baking a brick. Lien warned us that this bread asked for our Baker's savy-ness in terms of adding water, feeling the dough, timing the proofing and baking.

I only bought my bran Friday, somehow I kept forgetting to bring it from the store. For the whole wheat flour I used the Graham Flour bought in Denmark which I believed to be a coarser whole meal but I found it quite soft.... so... I added a part of the coarser whole wheat already in the house.

In pictures:
 I added 75 grams of bran!!


I didn't soak the bran, did soak the raisins but didn't soak the walnuts (soaking nuts? really?). I pretty much dumped it all in together and added raisins and nuts at the last minute. Water... I used loads of water! Initially "just" 340 gram but added more while kneading because I thought I was making Play-Doh.

Strange enough this dough rose beautifully although it felt like coarse sand held together by Jello. So onwards I went. Shaping the dough into a log and using a bread pan to rise. I thought it had a nice dome pretty quickly and decided to bake. Well... I might have turned the oven up too high for too long. No ovenspring which I did expect to be honest because the second rise went so well. The bread stayed pretty much as it was when it went into the oven. The resulting loaf looking quite nice and promising but so heavy in the hand.
I was a bit worried.



Resulting slices of bread looking promising but dismissed by the husband as bread you have to work too hard on. I tried a toasted slice this morning and I must say I was surprised. It's a nice bread, granted, a little dense and heavy but as toast? Really really nice!

The recipe is to be found here in English as well as in here in Dutch!

If you would like to be a Bread Baking Buddy (and I know you will!) please contact Lien. This is what she tells us she needs from you:

It would be great if you could join this challenge, how much bran can you add to still make good edible bread?  Get your bag of bran, knead, post and let us know how it went. And join us as a Bread Baking Buddy, send you results and what you thought of this to the Kitchen of the Month (that's me this time!) type BBB Brab Bread as subject to notitievanlien(at)gmail(dot) com and you'll be send a Bread Baking Buddy Badge that you can add to your blogpost if you like. Deadline the 29th of June. Take on the challenge and let's bake!






Saturday, April 16, 2016

Wacky Bread Baking Babes: "This is not a cinnamon roll" rolls



Driven by the question what the heck three different leavening agents are doing in this recipe. I think between the Babes we should be able to come up with an explanation. The first time I baked this particular recipe was a long-distance bake-together with my sis on a Sunday morning. She found the recipe on a blog, I googled a bit and found that it was remarkably similar to the Pioneer Woman recipe. I was surprised by the lightness of these rolls and intrigued by the recipe ingredients.
So that's the thing behind the recipe.

Then, there's wacky. Wacky because of the above but also.... Let's try to make it different. Let's NOT use cinnamon. Let's say cinnamon is verboten!
So if you were tempted by a bialys recipe....make bialys rolls. Or make bacon and cheese rolls. Orange pudding rolls? Lemon curd? Pizza?




On to the recipe then:

"This is not a cinnamon roll"- rolls

(free after ceci n'est pas une pipe)


The ingredients:

480 ml  [2 cups] milk
120 ml [1/2 cup] vegetable oil (first time I used 60 gr butter instead of oil)
95 gr [1/2 cup] sugar (depending on the flavor you make)
2 to 2.1/2 tsp yeast
520 gr [4 cups] AP flour
65 gr [1/2 cup] AP flour (extra, reserve to add later)
1/2 tsp heaping baking powder
1/2 tsp scant baking soda
1/2 tBs [9 gr] salt
melted butter
190 gr [1 cup] sugar (depending on the flavor you make)

Oven: 375F / 190 C

The original recipe starts with heating milk/oil/sugar to just below a boil and let this cool. I never do that, didn't do it this time. Also, the recipe tells you to sprinkle on the yeast and let it sit for a minute to bloom. I never do that... didn't do it this time.

Basically this recipe follows the rules for making rolls, as in: make the dough, bulk rise. Roll out in a rectangle, add filling of your choice, roll up from the long side and cut into slices. Proof and bake in a moderate oven.

Now the difference lies in the leavening combo and that comes to show in the rising method.

So:

Room temperature milk, vegetable oil, sugar and yeast in a bowl.
Add 4 cups of ap flour. Stir until combined, cover and let rise for 1 hour. Mine looked like this, sturdier than I expected but I couldn't bear to use all of that 120ml oil... I used 75.


Next, remove the cover and add baking powder, baking soda, salt and the remaining 1.2 cup of flour. Stir thoroughly to combine. Below mine, ready for the fridge. Plan to leave it in for 1 hour or so.


You may now proceed to roll out the dough in a rectangle or refrigerate for at least an hour or up to 3 days. (Probably need to keep an eye out for overflowing dough, so punch down if it rises to the top). Relatively slack dough so it definitely is easier to work with when chilled!

Proceed as you will with any other rolls you make; roll dough into a large rectangle on a floured surface. Original states to roll thin, I rolled my usual thickness. Use whatever you feel comfortable with. Although I can imagine that a slacker dough might need to be rolled thinner?

To make the filling, use your imagination... go sweet, go savory, go wacky but don't use cinnamon as your main flavor!!. Make it yours and make it good!

Now you are probably ready to start rolling, I always start with the long side closest to me and roll away from my body. You could do it the other way round, I am easy like that! Just keep a tight roll.
Once you have your roll, pinch the seam and roll it once over so the seam is on the bottom. Slice into 1.1/2 inch thick slices. Cover and set aside to rise for at least 20-45 minutes before baking.

Bake for 15-18 minutes in a preheated oven (375F/190C)


This is it!

I would love for you to make the rolls your own. Surprise us with your imagination. What I also would like to know... why the leavening? Why not use just yeast, or only the other two?
So yes, you need to use all three in this recipe, let's find out!

There already are discussions on eg the Fresh loaf about this:
Yeast is a living organism which produces Carbon dioxide and alcohol as it breaks down sugar. When the sugar has been exhausted, this action will stop. Also, if the temperature is high, the yeast will be killed. Some receipes [...] use the help of baking powder to supplement the leavening action. This way, you have the benefit of the yeast flavour (and whatever leavening the yeast achieved) and the leavening action of baking powder under baking temperature. Naturally, you don't want to use too much baking powder so as not to compromise the yeast flavour. Basically, yeast leavens the dough before baking, while baking powder leavens it during baking.
-Devanne, Why Baking Soda in Yeast Bread? The Fresh Loafhttp://www.thefreshloaf.com/node/4571/why-baking-soda-yeast-bread

 And what did I do with the filling??

- My first batch was as is cinnamon rolls.
- Second batch, filling pictured above, was cream cheese, lemon zest and juice and a bit of custard powder to thicken. Lots of ground vanilla as well.... They were very airy and light, creamy and bursting with flavor. However they stayed quite pale, maybe the cream cheese did that.

- Third batch best batch? YES! My filling consisted of.... hold on to your coffees girls....
 
spring onions, finely chopped
sundried tomatoes in oil, finely chopped (used some of the oil as well)
crumbled feta cheese (about 150 grams)
chopped walnuts sprinkled on
balsamic vinegar syrup drizzled on top

Absolutely wonderful!




I'd love to hear and see the filling you come up with. Remember, use all three leavening agents and do NOT use cinnamon as your main flavor. (I can tolerate a pinch ;-))

Though the Bread Baking Babes (BBB) is a closed group, you can bake with us as a Bread Baking Buddy every month and here’s how it works.

I am your host this month. Bake these "Not-a-cinnamon-roll rolls" according to the recipe above and post it on your blog before the 30th of this month. Please make sure you mention BBB April 2016 in the subject line and link to this BBB post in your own blog post. If you don't have a blog do not hesitate to bake and email me at bakemyday at gmail dot com with your name, a 500px wide image of your bread and the link to your BBB post. I will then send you a BBB badge for this bread that you can then add to your post on your blog. The round up can be expected around the 2nd of May. 







Wednesday, March 16, 2016

BBB March 2016: Auberge Walnut bread






Oh girls all around, are you in for a treat this month! Elizabeth as our Kitchen of the Month came across the most wonderful book in her inlaws kitchen, plucked it from the shelf and couldn't stop reading. She is not the first to recognize the enticing stories and recipes in it; David Lebovitz sang the praise here.

The book is called Auberge of the Flowering Hearth..(charming title already) in which the almost blind author spins a tale of an auberge in the French Alps, where the cooking and living follows the seasons, and the hospitality of the two female owners. The recipe Elizabeth chose to make is a walnut bread, checked against Carol Field's Italian Baker.


On to the recipe then. Please make sure this one is on your list, it will be on mine from here on. (In fact the husband asked me to immediately write down what kind of evil I did to the recipe this time because he just loved the bread!)

Oh and per Elizabeth's suggestion... do toast the walnuts! Toast some more because if you are like me you need the extra to snack on.

makes 2 loaves
Dough
  • 253g walnut halves, divided
       » 200g (2 c) whole walnut halves (I added just 100g)
       » 53g (0.66 c) walnut halves, finely chopped
  • 420g (1.75 c) boiling water
  • 34g (0.5c) skim milk powder
  • 36g (2.5 Tbsp) unsalted butter
  • 12g kosher salt (2 tsp table salt)
  • 0.5g (0.25 tsp) powdered ginger
  • 84g (4 Tbsp) dark honey (I ran out of honey so used a combination of honey and treacle)
  • 634g (~5c) flour
       » 250g unbleached all-purpose flour
       » 9g vital wheat gluten (
    didn't have any, didn't add)
       » 15g flax seed, finely ground (added two tbs whole flax seed)
       » 360g whole wheat flour
  • 29g (0.25 c) wheat germ (didn't have any, didn't add)
  • 60g (0.25 c) water at ~98F (didn't add)
  • 6g (2 tsp) active dry yeast
  • milk or cream for brushing during baking (de Groot’s recipe calls for egg-yolk and milk) (I used milk on one)
  • [I added 1 tbs sesame seeds and 2 heaped tbs sunflower seeds]
  • Toasted the seeds and walnuts in a dry skillet
  1. Walnuts: In the morning of the day you plan to bake the bread, spread the walnut halves in a single layer on a cookie sheet and toast them in a 400F oven for 8-10 minutes. Watch them carefully so they don’t burn! They’re done just at the moment you begin to smell them. Set aside 200g (2 c) onto a plate to cool. Using a very sharp knife, finely chop the other 53g to produce about 2/3 cup.
  2. Mixing the dough: Pour just-boiled water into a large mixing bowl. Whisk in milk powder. Immediately add butter, honey, salt and powdered ginger and whisk until the butter has melted and the honey is incorporated.
  3. Add flours, wheat germ and finely chopped walnuts (de Groot suggests grating them(!)) on top of one side of the large bowl.
  4. Warm the water for rehydrating the yeast to around 98F, a little over body temperature. Or are you allergic to a thermometer? Heat it until it’s the temperature safe to feed to a baby: a few drops on the inside of your wrist feels warm but not hot. If it’s too hot, add cold water. (Tap water is okay, but pleasedo NOT use water from the hot-water tap! You don’t know how long things other than water have been festering in the bottom of that tank.) Pour the warmed water into a small bowl and add the yeast. Whisk until the yeast has dissolved. Check to make sure that the milk mixture is not above body temperature (do the baby-bottle test on the inside of your wrist again) and then add the yeasted water to the milk mixture. Stir everything together with a wooden spoon to created a rough dough.
  5. Kneading: Knead in the bowl (or use your electric mixer’s instructions for kneading) until the dough is smooth, “elastic and no longer sticky”.
  6. Proofing: Cover the bowl with a plate and allow to proof in a draft-free area (oven with only the light turned on is ideal) until the dough has doubled.
  7. Prepare the pans: Cover cookie sheets with parchment paper.
  8. Walnuts and Shaping: Turn dough out onto a lightly floured board and divide in two. Roll each piece into a ball. Cover with a clean tea towel and allow to rest for 20 minutes. After their rest, flatten each ball into a disc and even divide the rest of the walnut halves on top, “pressing the nuts in slightly”, then roll each piece of dough to form a log. Joining the ends to make a ring, place each log seam side down on the parchment paper. Cover with a tea towel and allow to rise in a draft-free area until the rings have almost doubled.
  9. Baking: Preheat oven to 375F. Just before putting the bread in the oven, spray the tops liberally with water. Put the bread into the oven and immediately turn the thermostat down to 350F. After 35 minutes, brush the tops of the loaves with milk or cream (de Groot suggests using an egg-yolk whisked with milk to create this glaze) and continue baking for about 10 more minutes until the loaves are nicely browned and have reached an internal temperature between 200F and 210F (the bread sounds hollow when knuckle-rapped on the bottom). Remove the bread from the oven. Don’t even think about touching that knife!!
  10. Cooling and Finishing: Allow the bread to completely cool on a footed rack before cutting into it. It’s still baking inside! Of course you may want to serve warm bread: reheat it after it has cooled completely. To reheat and/or rejuvenate UNsliced bread, turn the oven to 400F for 5 minutes or so. Turn the oven OFF. Put the bread in the hot oven for ten minutes.
My notes:

- I accidentally switched the amounts of ww and white... oops
- I added caramel coloring because it was there for me to add (bought in Vermont's King Arthur Flour's shop!)
- I completely forgot to fold more walnuts in the dough, nor did I put any on top. Next time I will!



This kind of bread reminds me why I bake bread. It smells wonderful, lovely thin crispy crust, very flavorful. You just need butter. Or soup. Or thin slices of dry cured ham.

Or like I did this morning with the heel of the bread a small wedge of left over french cheese.

We had one of the loaves for dinner last night, with mustard mushroom cream soup and a roasted zucchini/egg plant salad. Yum!


Though the Bread Baking Babes (BBB) is a closed group, you can bake with us as a Bread Baking Buddy every month and here’s how it works.

Elizabeth is your host this month. Bake this Auberge Walnut Bread according to the recipe and post it on your blog before the 29th of this month. Please make sure you mention BBB March 2016 in the subject line and link to this BBB post in your own blog post. If you don't have a blog do not hesitate to bake and email Elizabeth with a pic and your experience. 

Details re email over on Elizabeth's blog, scroll down for all the info you need to become a Buddy Baker and receive your Buddy Badge! She will then send you a BBB badge for this bread that you can then add to your post on your blog. 









Tuesday, February 16, 2016

Bread Baking Babes: Cutting edge bread for our 8th Anniversary!!


Cheer along with the Babes; we celebrate our 8th anniversary of baking bread as a group! The past eight years took us to all corners of the earth, baking wet and flat, high and low, from the whitest to the darkest flours. A journey in flours.



This month Tanna as our Kitchen of the Month had us bake a fragrant loaf, the baking process is one that makes me feel like I am really baking bread. This bread takes time, not so much hands-on work but time in developing flavours.
Making a starter, letting it rest, assembling your dough, not much kneading but resting and folding the dough makes for a well developed loaf of bread.

For the recipe I gladly refer you to Tanna's My Kitchen in Half cups, you can find the full recipe there. I'll give you the minimum directions here so you can get a feel for the bread.

Bare Bones: Caramelized Onion Bread
(Adapted from: “Bien Cuit” by Zachary Golper, Peter Kaminsky & Thomas Schauer)

A starter is made consisting of white rye flour, water and a pinch of yeast. This will rest overnight on your counter.

Then the rest of the dough is made with all of the starter, white flour and a little buckwheat flour. No stand mixer, no dough hooks needed just your hands a scraper and a big bowl to pull the dough together. The kneading is done in 4 turns; just folding and tucking with 45 minutes rest inbetween.
Somewhere inbetween you will add glorious caramelized onions; patting your dough out in a rectangle, sprinkle/smear the onions on top and fold in.

See? You need some time but not much work to do.

Then the dough is shaped and rests in your fridge overnight, then baked in the morning. And then? Then you need to wait.... and wait.... because the recipe will tell you to slice the bread only when it has rested for.....drumroll..... at least 4 hours but preferably 8 to 24 hours!!

This bread is about scoring as well. You know those beautiful slashes that are made in the skin of the dough just prior to baking? Oh yes!

I promise your house will smell wonderful! First those onions and then the baking of bread with the onions.

My notes:

-  Reading is an art.... counting is an art. I thought I excelled in one, not the other. This time I flunked both. I folded 3 times, almost forgot to add in that glorious bowl of onions. Then I was so happy I did that I forgot to rest and fold the last time. Oh well.

- Oh about reading... did I mention I accidentally doubled the starter? Then thought oh never mind I will just have to put half in tomorrow.

- Ofcourse I didn't. I just held the bowl upside down. And fished approximately half out with a spoon. Sort of.

- I baked one right after it came out of the fridge and I think the lighter crust and the airbubbles(?) are caused by that. The other one was baked an hour or so later and came out with much darker crust.

- Scoring: I tried two different patterns. Just for fun. I like scoring!

- Haven't tasted yet, trying to save them for dinner tonight together with beetroot-carrot goat cheese salad and hamburgers. Very much looking forward to that!


Though the Bread Baking Babes (BBB) is a closed group, you can bake with us as a Bread Baking Buddy every month and here’s how it works.

Tanna is your host this month. Bake this caramelized Onion Bread according to the recipe and post it on your blog before the 29th of this month. Please make sure you mention the Bread Baking Babes and link to this BBB post in your own blog post. If you don't have a blog do not hesitate to bake and email Tanna with a pic and your experience. 

E-mail  Tanna at: comments my kitchen at mac dot com with your name, a 500px wide image of your bread and the link to your BBB post. She will then send you a BBB badge for this bread that you can then add to your post on your blog. The round up can be expected around the 2nd of March. 

Happy Baking!

Sunday, January 17, 2016

Bread Baking Babes rock the boat: Adjaruli Khachapuri!






This month was a very nice one to ease us into our ninth year (can you believe that??). This January our Kitchen of the Month resided with Aparna and she baked us Adjaruli Khachapuri in her Diverse Kitchen!

Don't shy away from that intricate name thinking that this is an intricate bread to bake. None of that. It is easy but so much fun to bake and a true showboat on your dinner table. My boys send me happy smiles when they saw what I was making: "that for dinner tonight Mom? Great".

Aparna tells us the following about this bread:

Acharuli/ Adjaruli Khachapuri is a boat shaped bread from Georgia, that has melted salty cheese and a soft cooked egg or sometimes two in the middle hollow part of the “boat”. The name Khachapuri has its origins in the words “Khacho ” meaning cottage cheese / cheese curd” and “Puri” meaning bread. I believe the Georgians often eat this very popular bread as a snack or for lunch.
Some people like to call the Acharuli Khachapuri a Georgian Pizza Pie, but I think that’s insulting both the Pizza and the Khachapuri. 
There are similarities but they’re really two distinctly individual dishes to my mind. Khachapuri is considered one of Georgia’s national dishes and each region of Georgia apparently makes its own variety of it. So much so that the Tbilisi State University supposedly developed a “Khachapuri Index” to measure inflation based on how much it costs to make one Imeretian Khachapuri!


So... onto the recipe:

Dough:
1 tsp instant yeast
1/2 tsp sugar
145 g milk
1 tbsp. olive oil
1 egg (small or half a large egg) I didn't use the egg in the dough
245 g flour, plus more for dusting
½ tsp salt

Filling:
125 g grated/shredded Mozzarella (I used several Dutch cheeses)
125 g crumbled feta cheese
a pinch of dried oregano and black pepper
topping of choice  - I am going to use tomato and egg

Put all the ingredients for the dough into the mixing bowl of the standmixerl and knead together until everything comes together into a smooth and somewhat loose elastic dough that’s just short of sticky. Transfer the ball of dough to a well-oiled bowl, turning it so it is coated all over. Loosely cover and let it rise till double in volume – about 1 to 1 1/2 hours.
Place a pizza stone, or a baking sheet on a rack in lower third of oven. 

Preheat oven to 250┬║C.

Combine the cheeses in a bowl and  set aside. Deflate the dough and divide it into two halves. Working with one piece at a time,  roll it out to a rectangle about 25 cm long and 3 mm thick on a piece of lightly floured parchment.  This makes it easier to transfer the dough to your baking sheet.

Roll the long sides in a bit curving them inwards at the ends and seal well (with a little water) or the edges will open up during baking. Then bring the edges close and pinch together on both ends to form a “boat” like shape.
Again, make sure the ends are sealed well. Transfer the “boats” to the baking sheet, but if you’re going to bake them directly on the pizza stone just omit this step.

Fill the centre “well” area with half of the cheese mixture so it is a little higher than the edges of the dough “boat”. Repeat with the other half of dough and  bake them for about 12 to 15 minutes until the Khachapuri are golden brown. Take the breads out of the oven and add the sliced tomatoes and return them to the oven. Bake for another 3 to 4 minutes.

Take the Adjaruli Khachapuri out, and serve them hot. It helps to wait for about 10 minutes before eating them so you don’t burn your mouth!





The Khachapuri in this post is known as Acharuli/ Adjaruli Khachapuri as it comes from Adjara (Achara), the mountain region of Georgia's Black Sea coast which is known for its dairy products. In Georgia, this bread is often filled with a cheese called “Sulguni” which is a salty sheep’s milk cheese or Imeretian cheese, or a blend of both.

Mine are still a bit naked, I baked them and will reheat with egg and tomato tonight for dinner! Can't wait..

Though the Bread Baking Babes (BBB) is a closed group, you can still bake with us as a Bread Baking Buddy every month and here’s how it works.
Aparna is your host this month. Bake this Acharuli/ Adjaruli Khachapuri  according to the above recipe and post it on your blog before the 28th of this month. Please make sure you mention the Bread Baking Babes and link to this BBB post in your own blog post.

Then e-mail Aparna at aparna[AT]mydiversekitchen[DOT]com with your name, a 500px wide image of your bread and the link to your BBB post. She will then send you a BBB badge for this bread that you can then add to your post on your blog. At the end of the month Aparna will make a beautiful round up mentioning all our Buddies!!





Wednesday, December 16, 2015

Bread Baking Babes calling Anna: Anadama bread


Yay our Kitchen of the Month chose one of my first loves in bread baking! Anadama bread, as sweet and sturdy as the story explaining the name.


Anadama bread is an old time bread, baked at least since 1850, particularly popular in New England, USA. This recipe is from the March 2015 Bon Appetit magazine.

Elle found the following explaining the name of the bread:


No one really knows how this bread got its name. Wikipedia says, "An apocryphal story told about the origin of the bread goes like this: Every day a local worker would find cornmeal mush in his tin lunch pail, despite asking his wife for an occasional piece of bread. One day, because of weather or other circumstances, he came home just prior to lunch time. His wife, Anna, was out. He sat down and opened his lunch box to find the usual cornmeal mush. He sighed and said, "Anna, damn her," as he resolutely reached for the flour, molasses and yeast which he added to the cornmeal mush. His resulting bread became a local favourite."
 King Arthur Flour has this explanation: "There are many versions of how this bread came into being. They're all similar, but each varies slightly. The general consensus is that a New England woman named Anna provoked her husband — some say through laziness, others say from baking the same bread daily, or for not finishing her bread-baking. The husband either threw a bag of cornmeal at her and missed, but spilled it into the dough; or he grabbed cornmeal instead of flour and tried to finish her bread. He muttered, "Anna, damn her!"

So you can freely swear while making this bread (it's tradition, right?), have some wine while it rises and rises again...and again and enjoy it as the weather grows ever colder.

Although the weather in the Netherlands is unseasonally warm (14 degrees today!) the smell of this bread baking makes it all better.

 Anadama Bread - Makes one loaf
Recipe from Bon Appetit magazine, March, 2015

2 tablespoons unsalted butter, room temperature, plus more for the pan
1 - 1/4 oz. envelope active dry yeast (about 2 1/4 tsp.)
1 cup stone ground medium cornmeal
1/4 cup mild-flavored molasses
2 tablespoons help seeds or white sesame seeds
1 tablespoon nigella seeds or black sesame seeds
2 tsp. golden flaxseed
2 tsp. brown flaxseed
2 tsp. poppy seeds
1 1/4 tsp. kosher salt
2 cups all-purpose flour, plus more for kneading, etc.
1 large egg, beaten to blend
Salted butter, for serving

Preheat oven to 375 degrees F. Lightly butter an 8" x 4" loaf pan and line with parchment paper, leaving a generous overhang. (I skipped the parchment and baked the bread in a narrower and longer pan.)

Place yeast in a medium bowl or the bowl of a stand mixer. Add 1 cup warm water; stir to dissolve the yeast. Add the cornmeal, molasses, help seeds, nigella seeds, golden and brown flax seeds, poppy seeds and salt. Stir to combine using a wooden spoon. Continue stirring with the wooden spoon or use the dough hook if using the stand mixer. Add 2 cups of flour and 2 tablespoons of butter and mix until no dry spots remain.

Turn the dough out onto a lightly floured surface and knead until the dough is smooth and elastic, 10-15 minutes OR mix in stand mixer on medium speed 8-10 minutes.

Lightly butter a medium bowl. Transfer dough to bowl and turn to coat. (Elizabeth might skip the butter part.) Cover with plastic wrap or shower cap and let rise in warm, draft-free spot until almost doubled in size, about 1 hour.

Punch down dough to deflate; cover. Let rise again until about doubled in size, about 1 hour.

Turn dough out onto a lightly floured surface and pat into and 8' x 4' rectangle. Starting at the short side furthest from you, roll up dough, pinching the seam as you go to create a tight roll. Pinch seam to close and tuck ends under, pinching to seal. Place seam side down in the prepared loaf pan. Cover with plastic and let dough rise. Uncover before it crests the top of the pan and wait for it to spring back slightly when pressed, about 1 hour.

Brush top of dough with egg. Bake, rotating halfway through, until bread is baked through and the top is a deep golden brown, 45-50 minutes. Let cool slightly in the pan on a wire rack before turning out. Let cool on the rack before slicing (if you can wait that long). Serve with salted butter.


Bread can be made 5 days ahead. Store tightly wrapped at room temperature.

My Notes:

- I went prettty wild with the flours here and used a mix of stone ground whole wheat, Graham flour, rye and white flour. Yep. That plus all the seeds....
- Then I used a active yeast I brought back from our holiday in Scotland. Not sure if this works the way I like it. This is my second try baking with it and this time again there was not as much rise as I would expect. Is it me or the yeast?
- The smell of this bread is absolutely amazing!!






Sunday, August 16, 2015

Bread Baking Babes count to eight: L’Otto di Merano


And a day l8 as well. Ah my bad!


Aug slice
But the results are in, bread has been baked (and we had it for dinner with some delicious soup made from a giant zucchini with a little leek added in for good measure). Very yummy!
For the recipe Elizabeth gave us… I just did as I was told (Yes I did Elizabeth!)  although I had a little difficulty finding the malted wheat berries… how strange! No malted anything here in the Netherlands. But… I remembered just in time that I bought flour in Scotland and there was a malted something on the label… Yep!
oh wait… Elizabeth said to use malted rye because the recipe she chose uses barley malt powder. That makes it all clear right? I think no one will accuse me of muddying the water when I used the whole wheat malted flour I bought in Scotland.
For the complete story of how this recipe came into being please hop over to our Kitchen of the Month where Elizabeth starts with this: I am choosing a rye bread from an area of Europe much further to the south. It’s L’Otto di Merano, a rye bread based on one of the recipes in Carol Field’s classic bread book, “The Italian Baker”.
My lower half is a bit unshapely (gee real life meets bread) but I do think a figure 8 is recognizable. (again real life meets bread)
Needed to add a bit more flour to the dough and it was still plenty sticky but it shaped and baked nicely. Open crumb, airy enough maybe a tad crumbly, did I add too much flour?
no eight

Bread Baking Babes
As you already know, Elizabeth is hosting August 2015’s Bread Baking Babes’ challenge.
We know you’ll want to make eights too! To receive a Baking Buddy Badge to display on your site: make L’Otto di Merano in the next couple of weeks and post about it (we love to see how your bread turns out AND hear what you think about it – what you didn’t like and/or what you liked) before the 29 August 2015.
Here’s how to let us know:
Please note that it’s not enough to post about your bread in the Facebook group. Because of the ephemeral nature of Facebook’s posts, your FB post may be lost in the shuffle. Please email if you want to be included.
If you don’t have a blog or flickr-like account, no problem; we still want to see and hear about your bread! Please email me with the details, so your chapatis can be included in the roundup too.
For complete details about this month’s recipe, the BBB and how to become a BBBuddy, please read:
Please take a look at the other BBBabes’ August 2015 bread: