Delicious Recipes

Showing posts with label Bread. Show all posts

Monday, September 10, 2012

Overnight Yogurt Sunflower Seed Bread Rolls

This overnight bread, prepared with a mix of wholewheat and bread flours and 100% yogurt, has a crunchy crust and tender crumb with complex flavour and a beloved delicious sour tang due to the long, slow overnight fermentation.

Overnight Yogurt Sunflower Seed Bread Rolls

adapted from Hefe und mehr

400 g Plain yogurt
3 g Fresh yeast
150 g Wholewheat grain, ground
230 g Bread flour
8-10 g Sea salt
Sunflower seeds

Before you go to bed, dissolve fresh yeast with the yogurt in the mixing bowl of your stand mixer, then add in remaining ingredients, except sunflower seeds. Stir first on slow speed until the dough comes together, then increase the speed and knead until it’s smooth. Cover with plastic film and proof overnight or up to 12 hours at the room temperature.
Next morning roll dough on a well-floured work surface to 40 x 40 cm square. Fold each side in to meet in the middle, so you have a 20 x 20 cm square. Cut into 9 pieces. Brush the surface with water and coat with sunflower seeds. Place them on a baking tray lined with parchment paper. Cover with a clean kitchen towel and proof for 60 minutes.
Place a roasting tray at the bottom of the oven and preheat to 250C/500F. Put the bread in the hot oven and pour a cup of boiling water into the roasting tray. Close the oven door and bake for about 20 minutes.

Saturday, July 28, 2012

Bulgur Whole Wheat Bread

This is an easy everyday bread made with a mix of coarse bulgur, wholewheat and all purpose flours. The bread has a softer, springy texture and a mellow, slightly sweet taste from nutty bulgur and honey. It is excellent for sandwiches, or toast.

Bulgur, a Middle Eastern staple made from precooked wheat berries, has a wonderful nutty flavour and a lighter texture than cracked wheat made from raw wheat berries.


50 g Bulgur 85 ml Boiling water 390 g Whole wheat flour 200 g All purpose flour 2 tbsp Wheat germ 8 g Table salt 20 g Fresh yeast 420 ml Water, lukewarm 80 g Honey 4 tbsp Olive oil

Place bulgur in a large bowl. Add in the boiling water. Set aside to soak for an hour until tender. Line two loaf pans with parchment paper.
In the bowl of your stand mixer, stir together the flours, wheat germ, and table salt. Crumble the fresh yeast over.
Stir water, honey, and 3 tablespoons of olive oil into the puffed bulgur. Pour the mixture into the dry ingredients. Mix at first at slow speed for 4 minutes or until the dough comes together then increase the speed and stir until the dough has become smooth and elastic, about 5 minutes.
Turn out the dough and shape into a ball. Grease the mixing bowl with a little bit oil. Return the dough to bowl. Cover the bowl with a clean cloth or plastic wrap, and let dough rise for about an hour or until doubled in size. Punch down, and divide the dough into three portions. Round up each portion of dough. Cover them with a kitchen towel and rest for 10 minutes.
Deflate the dough ball. Shape two of them into balls and one into a log. Place two dough balls in the larger pan, and the log into the smaller pan, then brush the tops with olive oil and dust with some whole wheat flour. Cover and let rise 1-2 hours until doubled in volume.
Preheat the oven to 190C/375F. Cut an 1/2 inch deep slash down the length of the loaves. Bake in the center of the hot oven for about 40-50 minutes until nicely brown. Cool in the pans on a rack for 5 minutes. Turn out and cool.

Thursday, July 5, 2012

Mixed Seeds Light Rye Bread

Healthy and nutritious, a delicious rye spelt bread adapted from Brot backen-Köstliche Rezepte aus der guten alten Zeit©angiesrecipes, is strewn with a mix of flax, pumpkin and sunflower seeds and bursting with flavour.

380 g Light rye flour
380 g Refined spelt bread flour
20 g Sea salt
20 g Fresh yeast, crumbled
2 tsp Honey
100 ml Lukewarm water
150 g Sourdough starter
400 ml Buttermilk, at room temperature
50 g Pumpkin seeds
50 g Flax seeds
50 g Sunflower seeds

Mix light rye flour, spelt bread flour, and sea salt in a mixing bowl. Make a well in the center, and place the yeast, and honey in the well. Add in lukewarm water and a little flour from the sides of well. Stir the mixture until it resembles thick porridge. Cover with a kitchen towel and leave it aside for 15-20 minutes.
Add in the sourdough and buttermilk. Stir until the dough comes together and pulls away from sides of bowl. Turn it out onto a lightly floured work surface and form the dough into a ball. Dust the ball of dough with some spelt flour and proof, covered with a kitchen towel, for 20 minutes.
Push the pumpkin, flax, sunflower seeds into the dough and knead and knead the dough until the seeds are incorporated.
Divide the dough into two portions and shape each into a round. Place them on a baking tray dusted with flour and proof, covered with a kitchen towel, for another 20 minutes. Preheat the oven to 220C/430F. Cut some decorative slashes on the top of bread.
Bake the bread in the center of the hot oven for 15 minutes then reduce the oven temperature to 180C/350F and bake the bread a further 45 minutes. Remove from the oven and brush with water. Return the bread to the oven and bake for 5 more minutes until nicely golden brown and crusty.

I am sending this to the "Bake Your Own Bread-April" at Girlichef.

Friday, June 8, 2012

Sourdough Olive Bread

This is a slow 3-day bread to make, but definitely worth the time and patience. You just cannot rush a good loaf of bread. If you don't have a sourdough starter you might just have to make one from scratch or buy one from stores.

Sourdough Olive Bread

inspired by myitaliansmorgasbord and sourdough

Starter
35 g Rye sourdough, 100% hydration 205 ml Water, lukewarm 170 g Bread flour	All the starter 380 ml Water 440 g Bread flour 275 g Wholewheat flour 14 g Sea salt 1 tbsp Olive oil 2 tsp Chilli pepper flakes 250 g Olives, pitted and well-drained

Combine all the starter ingredients in a large bowl. Cover and set aside for 12-16 hours.
Stir together the starter and water in a mixing bow. Add in flours and mix at low speed. Cover the dough with a plastic wrap and let sit for 15 minutes.
Add in salt, olive oil and stir well on low speed for 2 minutes. Increase the speed and mix 6-8 minutes more until dough is smooth and pliable.
Turn the dough onto a lightly floured work surface. Knead the drained olives and chilli pepper flakes into the dough.
Cover the dough and let proof at room temperature for 2 and 1/2 hours, folding and stretching the dough at 45 minutes and 90 minutes.
Divide the dough into two portions and shape them into two balls. Cover and let rest for 10 minutes. Form into rounds or batons. Dust the proofing baskets with wholewheat flour and place inn the shaped dough. Dust the tops with wholewheat flour and cover with plastic bag. Place them in the refrigerator and chill 12-18 hours.
Place a roasting tray with water at the bottom of your oven and preheat to 230C/450F. Turn the dough onto the baking trays. Cut some decorative slashes on the top of bread if desired.
Bake for 20 minutes, remove the roasting tray with water, then lower the temperature to 190C/370F and continue to bake for a further 30 minutes until the loaves are golden brown.

Sunday, May 27, 2012

Dark Rye Bread with Oats and Longans

The earthy flavour of dark rye, nuttiness of rolled oats, offsetting sweetness of dried longan flesh combine to make a dark brown bread that has rich hearty flavour and a dense chewy texture. Serve, lightly buttered, as a breakfast or as after-school snack.

Dried longans (“dragon eyes”) are high in iron, fiber, and considered to help with insomnia, stomach ache and to improve memory. Many Chinese believe longans can be used as an antidote for poison, and as a blood tonic, to nurture the heart and to add luster and beauty to the skin. You can purchase dried longans in most Asian supermarkets.

Dark Rye Bread with Oats and Longans

adapted from Brot backen - Köstliche Rezepte aus der guten alten Zeit

500 g Dark rye flour (German #1150)
40 g Fresh yeast
1/2 tsp Sugar
500 ml Water, lukewarm
1 tbsp Sea salt
350 g Dried longan flesh
250 g Rolled oats

Place dark rye flour in a large mixing bowl and make a well in the center. Crumble the fresh yeast and place them in a bowl together with sugar. Dissolve with 100 ml lukewarm water.
Now put the yeast mixture into the flour well. Mix in some flour until it resembles thick porridge. Cover this starter and leave it aside for 30 minutes.
Add in sea salt and the rest of the water. Stir until a pliable dough forms. Turn it out onto a floured work surface. Knead firmly, with floured hands, for 5 minutes. Shape the dough into a ball, covered, and proof at room temperature for about 60 minutes.
Knead the dried longan flesh and rolled oats into the dough. Divide the dough into two portions. Shape them into a baton and boule. Place them on the baking tray lined with parchment paper. Cover and proof for 30 minutes at room temperature.
Place a tray of water at the bottom of oven. Preheat the oven to 180C/350F. Bake the bread for 1 hour at the lower rack. Cool the bread on a rack.

Tuesday, May 15, 2012

Wholegrain Spelt Bread Rolls

These bread rolls are made with a mix of ground whole grain spelt and refined spelt flour. Spelt's nutty flavour doesn't just taste good, it has so many other nutritional benefits that are amazingly good for you.

Like wheat flour, it is sold as both refined / white or whole grain flour. Because it has an extremely fragile glutten content, so don’t expect bread that use spelt to rise high.

Spelt has the right combination of nutrients and can help you with Migraine Headaches, lower your risk of Type II Diabetes, Cardiovascular Disease, and help women avoid Gallstones and Breast Cancer. For an in-depth nutritional profile, please visit whfoods.

Wholegrain Spelt Bread Rolls

adapted from Dinkel-Vollkornbrötchen - brotbackforum

Starter	Dough
400 g Wholegrain spelt, finely ground 320 ml Warm water 1 g Fresh yeast	600 g Refined spelt flour 250 ml Warm water 10 g Sugar 4 g Fresh yeast 18 g Salt 20 ml Olive oil

Combine all the starter ingredients in a mixing bowl and leave it, covered with a plastic film, for 12 hours until bubbly.
Place all the starter, spelt pastry flour, water, sugar and yeast in the mixing bowl of your stand mixer. Mix at slow speed for 2 minutes. Add in salt and olive oil. Once the salt and oil are incorporated with the dough, increase the speed and knead for a 4 further minutes.
Shape the dough into a ball and proof, covered, for about 2 hours, stretching and folding the dough at 45 minutes and 90 minutes.Place the dough on a lightly floured work surface and knead lightly to release the air.
Divide the dough into 18 pieces, each weighs about 90 grams. Shape each portion of dough into an oval or round roll. Place them on the baking trays lined with parchment paper. Cover and and leave to proof for 45-60 minutes.
Brush the surface with water or egg white. Preheat the oven to
Place a roasting pan at the bottom shelf and preheat the oven to 250C/500F. Just before putting the bread into the hot oven, slash the tops in an asterisk with a sharp knife. Bake the bread for 10-13 minutes. Now turn down the oven temperature to 215C/420F and bake a further 12-15 minutes until nicely golden brown and crusty.

Saturday, April 21, 2012

Asparagus Baton Bread with Sesame Seeds

Crisp crust with a moist and soft interior, this is an interesting and a perfect spring bread recipe, especially with asparagus season in full swing. This Baton is based on a bread recipe from daheim und unterwegs.

Starter	Dough
175 g Bread flour 3 g Salt 3 g Fresh yeast 115 ml Water, at room temperature	200 g Green asparagus, trimmed and cut into 2cm pieces 188 ml Water, at room temperature 325 g Bread flour 50 g Sesame seeds, lightly roasted 10 g Sugar 7 g Salt 12 g Fresh yeast

In a mixing bowl, stir all the starter ingredients until you get a rough dough ball. Cover with a plastic film and leave it at the room temperature for an hour. Transfer the starter, still covered, to the fridge and leave it for 15-24 hours.
Trim, rinse and dry the green asparagus. Cut them into 2cm pieces. Dissolve the starter with water in the mixing bowl of your stand mixer. Add in bread flour, sesame seeds, sugar, salt and yeast. Stir at low speed for 3 minutes, then increase the speed to medium and knead for 5 minutes until the dough is smooth and pliable. Turn the dough on a lightly floured work surface, gently knead green asparagus pieces into the dough until evenly distributed.
Cover the dough and allow it to rest for 30 minutes. Divide the dough into two portions. Shape each into a round. Cover and set aside for 5 minutes.
Shape each dough into a baton on a floured work surface and place them on a baking sheet lined with parchment paper. Cover and allow them to rise for 45 minutes.
Place a roasting pan at the bottom shelf and preheat the oven to 230C450F. Just before putting the bread into the hot oven, slash the tops in an asterisk with a sharp knife or with a floured scissor snip 1/2-inch-deep V into top of each roll.
Place the bread in the oven and throw a handful of ice cubes into the roasting pan. Close the oven door and bake for 35-40 minutes until nicely golden brown and crusty. Remove the bread and allow them to cool on a wire rack to room temperature before cutting.

I am sending this to the "Bake Your Own Bread-April" at Girlichef.

Delicious Recipes

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Monday, September 10, 2012

Overnight Yogurt Sunflower Seed Bread Rolls

Overnight Yogurt Sunflower Seed Bread Rolls

Saturday, July 28, 2012

Bulgur Whole Wheat Bread

Thursday, July 5, 2012

Mixed Seeds Light Rye Bread

Friday, June 8, 2012

Sourdough Olive Bread

Sourdough Olive Bread

Sunday, May 27, 2012

Dark Rye Bread with Oats and Longans

Dark Rye Bread with Oats and Longans

Tuesday, May 15, 2012

Wholegrain Spelt Bread Rolls

Wholegrain Spelt Bread Rolls

Saturday, April 21, 2012

Asparagus Baton Bread with Sesame Seeds

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