Enriched raisin bread (Wed 26.05).

Enriched raisin bread. More spices, eggs, butter and raisins compared to previous ones. Takes somewhat longer to rise due to the added butter.

Ingredients.

  • 500 g white bread flour
  • ground pepper (large pinch)
  • grated nutmeg (large pinch)
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 2 tablespoons cane sugar
  • 200 g milk
  • 20 g fresh yeast
  • 2 small eggs
  • 40-50 g butter
  • 200 g raisins

1. Mix the flour, spices, sugar and salt in a bowl.

Make a well in the centre, pour in the milk. Crumble the yeast in the milk.

Mix the yeast and milk to a batter with some of the flour.


Add the 2 eggs to the mixture,.

Mix everything to a not too sticky dough. Turn out and knead to a smooth ball  (+- 3 minutes).


Knead the diced butter into the dough piece by piece (takes also some minutes).

Add the raisins to the dough.
Return to an oiled bowl,

Leave to rise for 1 hour.

2. Turn the dough out on a floured surface.

Form into a loaf and put in a greased baking tin (should be filled by 2/3).

Leave to rise for 1 hour or until doubled in size.

3. Bake in a preheated oven at 190-200 C for about 30 minutes.
Leave to cool on a wire rack.

Glazed the loaf with milk before baking. As a result bread was glued to the tin, some difficulties to get it out.

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Wholemeal loaf (Mon 24.05).

Wholemeal loaf with 50 % white bread flour and some vital gluten.

Ingredients.

  • 400 g white bread flour
  • 400 g wholemeal flour T150
  • 2 tablespoons vital gluten
  • 1 1/2 teaspoon salt
  • 20 g fresh yeast
  • 20 g butter
  • 450 g water.

1. Mix flours, gluten and salt in a bowl. Make a well in the centre. Crumble the yeast with some of the flour. Add half of the water and start mixing water and yeast with some flour. Add the diced butter on the edges.

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Continue mixing using more and more of the flour, add more and more of the water until all flour is  absorbed.

Turn out the dough and knead for 5 minutes.

Leave to rise for 50 minutes to an hour.

2. Turn out the dough.

Form into 2 loaves.

Leave to rise for another hour.

3. Bake in a preheated oven at 200 C for about 30 minutes.
Leave to cool on a wire rack.

Own ‘multigrain’ mix (Sat 22.05)

Own multigrain mix rolls and bread.

Ingredients.

  • 100 g rolled oats
  • 200 g water
  • 800 g white bread flour
  • 100 g wholemeal rye flour
  • 3 tablespoons flaxseed
  • 2 teaspoons salt
  • 50 g wheat germs
  • 40 g yeast
  • about 450 g water
  • 2 tablespoons olive oil

1. Bring 200g water to the boil and cover the oats.

Leave to soak for 15-20 minutes.

2. Mix the flours, flaxseed, wheat germs and salt in a bowl.

Rub in the butter. Add the oats and mix.

Pour in most of the water and crumble the yeast. Mix to a rather sticky dough. The amount of water depends on the water absorbed by the oats.

Knead for 30 seconds and leave to rest for 10 minutes.

3. Spread 1 tablespoon of olive oil on the work surface and your hands.
Knead the dough again for 30 seconds or until all the olive oil is absorbed.

Leave to rest for another 10 minutes.

4. Repeat step 3. And leave the dough to rise until doubled in size. Goes quite fast (25-30 minutes), dough temperature is relatively high due to the oats mixture.

5. Turn out the dough.

Form the dough into rolls and a bread (or any other combination).

Leave to rise until doubled in size (40 minutes).

6. Bake in a preheated oven at 200 C for 22 minutes (rolls), 30 minutes for the bread.
Leave to cool on a wire rack.

Boats, baskets and island (Sat 22.05).

Boats, baskets and island. 3 types of enriched dough with pastry cream.
Not so ‘delicate’ as Danish pastry, but also a lot less fat.

Ingredients.

  • 300 g white bread flour
  • 1/2 teaspoon salt
  • pinch of cinnamon
  • 1 tablespoon cane sugar
  • 2 small eggs
  • 2 tablespoons milk
  • 20 g fresh yeast
  • 50 g butter diced
  • 400 g pastry cream

1. Mix the four, salt, cinnamon and sugar in a bowl.

Add the eggs and the milk, crumble in the yeast. Mix to a soft dough, if to wet and sticky add some flour.  Knead for 2 minutes, to a soft ball.

Add piece by piece the butter, knead well till all the butter is incorporated.
Leave to rise for 40 minutes.

2. Put the dough on a floured surface.

Roll out into a large rectangle.

Cut into 9 about equal size pieces. Put some (2  heaped tablespoons) cream on each piece of dough. Various possibilities to fold the dough together.


Leave to rise for another 30-40 minutes.

3. Bake in a preheated oven for 19-20 minutes at 190 C.
Leave to cool on a wire rack.

Buckwheat and flaxseed (Thu 20.05).

Buckwheat and flaxseed. Dough rose very fast, bit much yeast, warm kitchen. No oven spring left at the end.

Ingredients.

  • 750 g white bread flour
  • 250 g buckwheat flour
  • 3 tablespoons flaxseed
  • 40 g butter
  • 2 teaspoons salt
  • 2 tablespoons cane sugar
  • 40 g fresh yeast
  • 550 g water

1. Mix the flours and the flaxseed in a bowl.

Add the diced butter, salt and sugar. Crumble the yeast with some of the four.
Start mixing (used electric mixer here) while adding the water.

If the dough is too dry add some additional water a tablespoon ata time.
When dough comes free from the bowl, turn out on work surface and knead 3 minutes or till you have a smooth ball.

Leave to rise until doubled in size (40 – 50 minutes)

2. Turn out on a floured surface.

Divide and form into two loaves.

Leave to rise until doubled (45 minutes was too long).

3. Bake in a preheated oven at 200 C for about 30 minutes.
Leave to cool on a wire rack.

White bread with wheat germs (Mon 17.05).

White bread with added wheat germs.

Ingredients.

  • 800 g white bread flour
  • 50 g wheat germs
  • 40 g butter
  • 1 1/2 teaspoon salt
  • 20 g fresh yeast
  • 450g water

1. Mix flour, salt and wheat germs in a large bowl.

Add the butter, rub into the flour. Crumble the yeast with some of the flour.
Add most of the water. Mix to a soft dough, add additional water if needed.
Knead for 3 minutes until a smooth ball.

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Leave to rise until about doubled in siaze (40 – 50 minutes).

2. Turn out the dough.

Divide the dough into 2  parts. Form each into a long form (fold in 4) and put on a greased baking tin.

Leave to rise until doubled in size or about 1 hour.

3. Bake in a preheated oven at 200 C for 30 minutes.
Leave to cool on a wire rack.