Three flour bread (Tue 30.03).

Three flour bread.

Ingredients.

  • 600 g white bread flour
  • 100 g wholemeal flour
  • 100 g wholemeal rye flour
  • 1 teaspoon salt
  • 20 g yeast
  • 475 g water
  • 30 g butter

1. Mix the flours with the salt. Crumble the yeast with a little of the flour.

Add most (400g) of the water and start mixing. Add more water until all flour is absorbed and you should have a quit firm not sticky dough. Turn out on work surface an knead for 3 minutes.


Incoporate the diced butter (piece by piece). Leave to rise for 40 minutes.

2. Turn out on floured work surface;

divide into 2 equal parts. Form into 2 loaves and put on a greased baking tin.

Leave to rise until doubled in size, 1hour to 1 1/2.

3. Bake in a preheated oven at 210 C for about 33 minutes.
Leave to cool on a wire rack.

Organic spelt bread (Mon 29.03).

Organic spelt bread.  2 small organic spelt breads using “Stoneground Wholegrain Spelt” from SHARPHAM PARK. Recipe (more or less) as specified on the bag and site.

Sharpham spelt

Ingredients.

  • 500 g Spelt flour (30 g extra)
  • 11 g Sea Salt (used one teaspoon ordinary salt)
  • 20 g Butter
  • 15 g fresh yeast
  • 300 g water
  • 12 g Honey (overlooked this one)

1. Flour in a large bowl, well in the centre, butter and salt at the edges.

Dissolve yeast with the water in the centre:

add all water mix all to a light not sticky dough (bit ‘sandy’ texture).

Turn out on work surface and knead for 3-5 minutes.

Place dough in lightly oiled bowl cover with cling Film and leave in a warm part of the kitchen or airing cupboard for 1hr.

2. Turn dough out on surface,

knock-back dough by pressing down. Return to bowl, cover and return to warm area for another 30 mins.
3. Turn out from bowl

and divide into 2 * 400 grm pieces.
Shape into a ball, and rest for 10 mins.

4. Shape into log form and place in lightly oiled bread tins.

Cover tins and leave to rise for 50 mins (bread should be nearly double in size).

5. Pre-heat oven to 210c.

6. Load bread into oven, adjust oven temp to 190 C and bake for 30 mins. Then return back into oven for last 5 mins. Original recipe has some longer baking times (probably depends on the oven).

Leave to cool on a wire rack.

Breakfast rolls (Sat 27.03).

Breakfast rolls.

Ingredients.

  • 500g white bread flour
  • 1 teaspoon salt
  • 30 g lard
  • 20 g fresh yeast
  • 160 g water
  • 160 g milk

1. Mix the four and the salt in a large bowl. Rub in the lard. Crumble the yeast in the flour. Add the milk and most of the water, mix to a soft not too sticky dough (add remaining water if necessary). Turn out on work surface

and knead for 3 minutes. Leave to rise for 50 minutes.

2.

Form into small rolls about 40 – 50 g each. Put on a greased tin;

and leave to rise for another hour.

3. Bake for 22 minutes in a preheated oven at 200 c.
Leave to cool on a wire rack.

Mouna or mona bread (Sat 27.03).

Mouna or mona bread. Looking for an Easter bread I found references to this special bread. It’s a brioche type of bread with orange or lemon added. Origin seems to be Oran in Algeria, but with roots in Spain.
As such not unlike the “Mrs Tashis puddings” from two weeks ago. Is Mouna the origin E. David could not find ?
Most of recipes on the net are in french (google “mouna recette”). These recipes vary a lot: oranges or lemons, overnight rise or poolish or relative short rise, large or small breads.
I tried my own variety.

Ingredients.

starter

  • 150 g white bread four
  • 150 g water
  • 5 g fresh yeast

dough

  • the starter
  • 350 g white bread flour
  • 1 teaspoon salt
  • 125 g sugar (used cane sugar)
  • 15 g fresh yeast
  • 1 orange
  • 2 eggs
  • 50 g milk (too  much, depends on the orange juice)
  • 75 g butter (most recipes go for 125)

1. Make the starter with the flour, water and the yeast.

Leave to rise for 3 hours.

2. Mix the flour, salt and sugar in a bowl.

Crumble the yeast in the flour. Grate about half of the orange peel in the flour mixture. Add the juice of a half orange into the flour.

Add the starter and both eggs to the flour and start mixing. Add enough milk to have a smooth dough.

I added a bit too much, but left it.
Add the diced butter to the dough (piece by piece) and incorporate very well.
As my dough was very soft I continued to knead it in the bowl.
Leave to rise for 2 hours. Slow riser with all the butter.

3.

I spooned the dough into small bread tins. A firmer dough could be used to make buns. Tins should be about half filled.

Leave to rise till doubled in size (took about 90 minutes).

4. Bake for 20 minutes in a preheated oven at 200 C.
Turn out on a wire rack to cool.

My mouna bread.

Sourdough Waffles (Sat 27.03)

Waffles based on a sourdough starter. Water and flour ingredients are quite exact others are more aproximative. Result is very light waffles, not to sweet. Similar to recipe from 05.12 but no salt, less flour this time.

Ingredients.

  • 200 g sourdough starter (based on 100g water and 100 flour)
  • 600 g bread flour
  • 600 g water
  • 3 eggs (small ones, could be 2 large ones alos)
  • 60 g butter
  • 60 g sugar
  • 100 g milk

1. Reactivate the starter by adding 300g water and 300g flour.

Mix well.

Leave to rise (09:30 to 15:00)

2. Add remaining flour (300g) and same amount water. Mix well with a spoon for 2 minutes. Leave to rise for about 3 hours (15:00 to 18:00).

3.Separate yolk and egg white. White goes in a spotless, grease-free bowl. Whisk the white with to a smooth foam. Melt the butter;

add the sugar.

Add the yolks of the egss to the butter mixture. Add milk to the butter, possible to add one or two tablespoons flour at this time.
Mix -gently- the butter mixture with the flour batter.


Fold the eggs white into the batter.

Leave to rest for 30 to 45 minutes.

4. Start baking.

Firts sourdough waffle.

Small white bread (Wed 24.03)

Small white bread. Very basic.

Ingredients:

  • 500 g white bread flour
  • 1 teaspoon salt
  • 15 g fresh yeast
  • 320 g water
  • 4 tablespoons olive oil

1. Mix flour with the salt. Crumble the yeast with a little of the flour. Add most of the the water and the olive oil;

start mixing. Add additional water to have a light, flexible dough. Turn out on floured work surface and knead for 3 minutes.


Leave to rise for 40 minutes.

2. Turn out on a floured surface and form into a loaf.

Put on a greased baking tin.
Leave to rise until doubled in size (1 hour).

3. Bake in a pre-heated oven at 200C for about 35 minutes.
Leave to cool on a wire rack.

Soya bean bread (Tue 23.03)

Soya bean bread. Mixture of white bread flour and toasted soya bean bits, malt added.

Ingredients:

  • 800 g flour-soya mixture
  • 20 g butter
  • 1 teaspoon salt
  • 20 g fresh yeast
  • 450 – 500g water

1. Mix the flour  with the salt, add the diced butter.

Crumble the yeast with a little of the flour. Add  most of the the water; start mixing.

Add additional water -if needed- to have a flexible not sticky dough.
Turn out on work surface and knead for 3 minutes.

Leave to rise for 1 hour.

2. Turn out on a floured surface;

and form into a loaf. Put on a greased baking tin.

Leave to rise until doubled in size (60 minutes).

3. Bake in a pre-heated oven at 200 C for about 35 minutes.
Leave to cool on a wire rack.