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Whole Wheat Flaxseed Bread

June 21, 2012 in Bread, Recipes

A delicious and easy to make whole wheat bread

Those who know me well enough know that I have been off of store-bought bread for a while now. But that means that I have to make my own bread else I have to go without bread for a few days. So after a long break and not having bread for a while now, I decided to bake some bread for myself today. This is another treasure from the book Healthy Bread in Five Minutes a Day. It is just five minutes of work mixing the bread and another five minutes to shape it. And obviously it takes as long as it takes to bake the bread. And yes the flaxseed flavor is an acquired taste but it is extremely healthy and contains tons of omega-3 fatty acids, yeah the same stuff found in seafood. I am told that omega-3 fatty acids are a very healthy form of polyunsaturated fat. So all in all, this bread is extremely healthy, contains whole wheat, so there’s your fiber and then the flaxseed. And there is no oil or butter used! Now let me get to the ingredients. This makes about two 1-pound loaves. Now if you want all the detailed instructions that the authors of the book give, you will need to buy the book. It is a treasure trove of awesome instructions and little details that make your bread baking experience a really incredible one.

Ingredients:

  1. 1/4 cup ground flaxseed
  2. 3 1/2 cups white whole wheat flour (subdues the whole wheat flavor)
  3. 3/4 tbsp granulated yeast
  4. 1/2 tbsp salt
  5. 1/8 cup vital wheat gluten
  6. 2 + 1/8 cup lukewarm water

Directions:

  • Mix together all the ingredients in a large mixing bowl of lidded container. Do not knead the dough, just mix it well together and set it aside in the bowl.
  • Let the dough rise for about 2 hours. Let the dough rise and collapse.
  • Now you can either make the bread the same day after the initial rise but it tastes better if left in the refrigerator for atleast 24 hours.
  • When you are ready to bake the bread, dust the dough with some flour and cut off a grapefruit sized dough. Quickly shape the dough into a ball by bringing together the ends of the dough together underneath the dough and turning it to shape it.
  • Allow the dough to rise on a pizza peel prepared with cornmeal or lined with parchment paper. Cover the dough with a plastic wrap. Or you can use a greased cookie sheet or a silicone mat to let the dough rise.
  • Next place a baking stone on the middle rack of the oven and pre-heat the oven to 450 F for about 30 minutes. Also place an empty metal broiler tray on the bottom shelf of the oven.
  • Slash the top of the loaf with a serrated knife (parallel cuts) just before moving the dough into the oven. When you transfer the dough into the oven, pour 1 cup of hot water into the broiler tray and shut the oven dough.
  • Now bake the bread in the oven for about 30-35 mins till the bread is nicely browned.
  • Cool the bread in a cooling rack before slicing it.

Hope you enjoy baking bread at home as much as I did. I promise, you will love this bread and this recipe is a keeper for sure. If you do try the bread, please do let me know whether you like it. Thank for reading my blog and happy baking!

Shilpa

 

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Whole Wheat Bread

April 25, 2012 in Bread, Recipes

At last a successful everyday bread with 5 mins of prep time.

Somehow store-bought bread and I just don’t get along well anymore. My stomach knows exactly when it is store-bought and decides to punish me for it… :( So that’s when I decided to try making bread at home. I have tried a number of recipes and white bread is easy to make, but then that’s not healthy. So I read and read and re-read during my lunch and dinner breaks and realized that the secret to whole wheat bread is vital wheat gluten! Once you have this, you can make brilliant whole wheat bread at home… And to add to it, you need only 5 mins of your hands on time. Just mix the ingredients together and the next day you have fresh out of the oven healthy, no preservative bread! Now why on earth would I buy bread anymore? Well I am going to avoid it as far as I can now. And this has now given me the opportunity to try out different variations. I have a million ideas in my head and you guys will know of all my successful attempts right here…

A very useful resource I found online is the King Arthur Flour website. They have a brilliantly written blog as well, very detailed and very nice recipes. At least the two recipes I have tried till now are perfect and I am going to make them again and again. That’s where I discovered the brilliantly written book - Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients by Zoe Francois & Jeff Hertzberg MD. They have very nice recipes and they also give very detailed instructions on what kind of flour to use and how to handle the dough etc. A must buy book if you are interested in baking bread at home. Now let’s get to the recipe. This makes about two 1 pound loaves.

Ingredients:

  1. 2 3/4 cups whole wheat bread
  2. 1 cup all purpose flour
  3. 3/4 tbsp instant yeast (1 packet)
  4. 1/2 tbsp salt
  5. 2 tbsp vital wheat gluten
  6. 2 cups warm water (115F)

Directions:

  • Mix all the ingredients together in a large mixing bowl or a dough tub.
  • Cover the bowl and keep it outside for 2 hrs at room temperature. I left it outside overnight and let it rise.
  • The next day morning before leaving for work, I moved it into the refrigerator.
  • In the evening or anytime in the next 14 days cut out a grape sized piece of dough and form a ball of it without kneading or punching down the dough. You want all the air to remain in the dough, this leads to a nice light loaf.
  • Stretch the dough out a little to form an almond shaped loaf.
  • Transfer the dough ball onto a silicone mat, pizza peel sprinkled with cornmeal or parchment paper.
  • Now let the dough rise for about 90 mins. About 60 mins into the rising time, place the baking stone in the oven and pre-heat the oven 450 F.
  • Place an empty metal broiler pan below the baking stone.
  • At the end of the rising time, place the bread on the baking stone. If using the silicone mat, transfer the bread into the baking stone directly after 2/3 time into the baking time.
  • Bake the bread for 30 mins or till the bread crust is browned.
  • Cool the bread on a cooling rack for about 20 mins and then cut it into slices.

Voila here’s the bread ready to be devoured any way you wish. I made some pesto egg salad and made an egg salad sandwich. The fact that this is fresh bread, elevated a simple egg salad sandwich to a whole different level! And this tastes good just toasted with soe butter.

And you can use the rest of the dough as and when you want or bake it all in one go. I can bake fresh bread at home anytime I feel like now. Thanks for reading my blog and hope you enjoy this recipe.

Shilpa

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Apple-Walnut Baguette

April 11, 2012 in Baked Treats, Bread, Recipes

The Fondue Bread

I have always loved the idea of baking bread at home. But yeast and I were never good friends. But ever since I joined the daring bakers, I have been able to overcome this fear. I have baked quite a few breads with yeast and have got it right. But I have never tried out recipes outside of the Daring Bakers. I thought it was about time to venture out on my own and see if the training through the Daring Bakers group had paid off. And must say, it definitely has. I was more confident in what I was doing and knew how to pick a good recipe and voila I managed to bake the perfect baguette with apples and walnuts. And to add to it, it goes perfectly with cheese fondue. :)

 

I found this recipe at http://www.kingarthurflour.com/blog/2010/02/11/whats-the-best-possible-way-to-serve-this-bread/. I loved the detail in which she goes and that really helped with my making the perfect baguette. The bread is really easy to make and takes about 5 mins on day one when you make the starter and about 20 mins of active time on the second day when you actually knead and shape the bread. And yes I did buy the special pan (baguette pan) for the bread and it was a good decision. The bread had a great crust and was flavorful and moist and soft inside. The rye flour added to bread adds a nice flavor to the bread. This makes two small or one large loaf of the bread.

Ingredients:

For the Starter:

  1. 1/2 cup King Arthur Unbleached All-Purpose Flour
  2. 1/8 cup rye flour (white, medium, or pumpernickel); OR King Arthur white whole wheat flour
  3. 1/2 + 1/8 cups cool water
  4. 1/8 teaspoon instant yeast
For the Dough:
  1. all of the starter
  2. 1 cups King Arthur Unbleached All-Purpose Flour
  3. 1/2 + 1/8 teaspoon salt
  4. 1/4 teaspoon instant yeast
  5. 1/2 cup coarsely chopped walnuts, toasted and cooled
  6. 1/4 + 1/8 cup dried apple pieces

Directions:

Mix the ingredients listed under started in a mixing bowl and keep it aside for 12-18 hrs.

  • Next step would be to add the rest of the flour, salt and yeast to the starter and make a soft dough. I did the kneading with my hands and did not use a stand mixer. You could use a stand mixer if you have access to one.
  • Next add the dried apples (do not use fresh apples as the moisture in apples will cause the bread too soggy) and the walnuts to the dough and knead them into the dough. You don’t need to knead the dough too much. Just make sure that all the walnuts and apple pieces are incorporated with the dough.
  • Now transfer the dough to a lightly greased bowl and let the dough rise for 60-90 mins or till the dough has doubled in size.
  • Once the dough has risen, divide the dough into 2 parts or use all the dough to make one loaf.
  • Roll the dough out into an oval shaped piece about 12″ long and 4-6″  wide.
  • Fold the dough along the long side and seal the edge using the heel of your hand. Repeat this once again.
  • Now shape the dough by tapering the ends.
  • Now transfer the dough to a greased baguette pan or onto a parchment paper on a baking sheet.
  • Cover the loaves and let it rise for another hour or so. In this time the dough will get puffy.
  • When the dough is almost risen, pre-heat the oven to 425 F.
  • Now spritz the loaf with some water and make a long slash on the loaf/loaves and transfer it to the oven and bake in the oven for 25 mins or till the bread is browned.
  • Transfer the bread to a cooling rack and let it cool completely before cutting it.

I loved this bread. I know I am going to try out healthier versions of this bread. I loved the rye flavor and am sure you will love it too. The crust is nice and brown and the inside of the bread is soft and fluffy. I had this bread with butter and also had it with pasta. It was absolutely delicious. I hope you love it too and a big thanks to blogger at the King Arthur Flour blog. The recipe is awesome and the instructions were brilliant.

Shilpa

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Povitica – Daring Bakers October Challenge

October 30, 2011 in Baked Treats, Bread, Recipes

Good Looking and Tasty all in the same package…

I have been slacking big time in the past few weeks. I have missed a few daring bakers challenges and a few daring cooks challenges but I am going to get back on track with the October Daring Bakers challenge.

The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat! 

The bread definitely looked really lovely in the pictures I saw of it and I was really hoping that mine turns out good looking too. And yes I have gotten over my fear of baking bread specially the ones with yeast. I am much more comfortable now with the whole process and the daring baker’s are the main reason for it. So thanks Jenni for a beautiful and tasty ‘POVITICA’. So here’s the recipe. It makes one loaf and below are the storage instructions.

There are several options for storing (and eating) your four loaves of Povitica:

  • The Povitica will keep fresh for 1 week at room temperature.
  • The Povitica will keep fresh for 2 weeks if refrigerated.
  • The Povitica can be frozen for up to three months when wrapped a layer of wax paper followed by a layer of aluminum foil.
Preparation time:

To make Dough: 40 minutes
Rising: 1 hour and 30 minutes
Rolling and Assembly: 20 minutes
Baking: 1 hour
Cooling: 30 minutes
To Make the Filling: 15 minutes, including the grinding of the nuts

To activate the Yeast:
  1. ½ Teaspoon (2½ ml/2¼ gm) Sugar
  2. ¼ Teaspoon (1¼ ml/¾ gm) All-Purpose (Plain) Flour
  3. 2 Tablespoons (30 ml) Warm Water
  4. 1½ Teaspoons (7½ ml/3½ gm/0.125 oz/½ sachet) Dry Yeast

Dough:
  1. ½ Cup (120 ml) Whole Milk
  2. 3 Tablespoons (45 ml/43 gm/1½ oz) Sugar
  3. ¾ Teaspoon (3¾ ml/9 gm/0.17 oz) Table Salt
  4. 1 Large Egg
  5. 1 tablespoon (30 ml/30 gm/¼ stick/1 oz) Unsalted Butter, melted
  6. 2 cups (480 ml/280 gm/10 oz/0.62 lb) All-Purpose Flour, measure first then sift, divided
Topping:
  1. 2 Tablespoons (30 ml) Cold STRONG Coffee
  2. 1½ Teaspoons (7½ ml/7 gm/¼ oz) Granulated Sugar
  3. Melted Butter
Filling Ingredients:
  1. 1¾ Cups (420 ml/280 gm/10 oz) Ground English Walnuts
  2. ¼ Cup (60 ml) Whole Milk
  3. ¼ Cup (60 ml/58 gm/½ stick/2 oz) Unsalted Butter
  4. 1 Egg Yolk From A Large Egg, Beaten
  5. ¼ Teaspoon (1¼ ml) Pure Vanilla Extract
  6. ½ Cup (120 ml/115 gm/4 oz) Sugar
  7. ¼ Teaspoon (1¼ ml/1 gm) Unsweetened Cocoa Powder
  8. ¼ Teaspoon (1¼ ml/¾ gm) Cinnamon

Directions:
To Activate Yeast:
  • In a small bowl, stir 2 teaspoons sugar, 1 teaspoon flour, and the yeast into ½ cup warm water and cover with plastic wrap.
  • Allow to stand for 5 minutes
To Make the Dough:
  • In a medium saucepan, heat the milk up to just below boiling (about 180°F/82°C), stirring constantly so that a film does not form on the top of the milk. You want it hot enough to scald you, but not boiling. Allow to cool slightly, until it is about 110°F/43°C.
  • In a large bowl, mix the scalded milk, ¾ cup (180 gm/170 gm/6 oz) sugar, and the salt until combined.
  • Add the beaten egg, yeast mixture, melted butter, and 2 cups (480 ml/280 gm/10 oz) of flour. Blend thoroughly and slowly add remaining flour, mixing well until the dough starts to clean the bowl.
  • Turn dough out onto floured surface and knead, gradually adding flour a little at a time, until smooth and does not stick. Note: I did not use all 2 cups of flour
  • Place dough in a lightly oiled bowl, cover loosely with a layer of plastic wrap and then a kitchen towel and let rise an hour and a half in a warm place, until doubled in size.
To Make the Filling:
  • In a large bowl mix together the ground walnuts, sugar, cinnamon and cocoa.
  • Heat the milk and butter to boiling.
  • Pour the liquid over the nut/sugar mixture.
  • Add the egg and vanilla and mix thoroughly.
  • Allow to stand at room temperature until ready to be spread on the dough.
  • If the mixture thickens, add a small amount of warm milk
To Roll and Assemble the Dough:
  • Spread a clean sheet or cloth over your entire table so that it is covered.
  • Sprinkle with a couple of tablespoons to a handful of flour (use flour sparingly)
  • Place the dough on the sheet and roll the dough out with a rolling-pin, starting in the middle and working your way out, until it measures roughly 10-12 inches (25½ cm by 30½ cm) in diameter.
  • Spoon 1 to 1.5 teaspoons (5 ml to 7 ½ ml/4 gm to 7 gm) of melted butter on top.
  • Using the tops of your hands, stretch dough out from the center until the dough is thin and uniformly opaque. You can also use your rolling-pin, if you prefer.
  • As you work, continually pick up the dough from the table, not only to help in stretching it out, but also to make sure that it isn’t sticking.
  • When you think it the dough is thin enough, try to get it a little thinner. It should be so thin that you can see the color and perhaps the pattern of the sheet underneath.
  • Spoon filling (see below for recipe) evenly over dough until covered.
  • Lift the edge of the cloth and gently roll the dough like a jelly roll.
  • Once the dough is rolled up into a rope, gently lift it up and place it into a greased loaf pan in the shape of a “U”, with the ends meeting in the middle. You want to coil the dough around itself, as this will give the dough its characteristic look when sliced.
  • Repeat with remaining three loaves, coiling each rope of dough in its own loaf pan
  • Brush the top of each loaf with a mixture of 2 tbsp of cold STRONG coffee and 1/2 tablespoon of sugar. If you prefer, you can also use egg whites in place of this.
  • Cover pans lightly will plastic wrap and allow to rest for approximately 15 minutes.
  • Preheat oven to moderate 350°F/180°C/gas mark 4.
  • Remove plastic wrap from dough and place into the preheated oven and bake for approximately 15 minutes.
  • Turn down the oven temperature to slow 300°F/150°C/gas mark 2 and bake for an additional 45 minutes, or until done.
  • Remove bread from oven and brush with melted butter.
  • Check the bread every 30 minutes to ensure that the bread is not getting too brown. You may cover the loaves with a sheet of aluminum foil if you need to.
  • Remove from the oven and allow to cool on a wire rack for 20-30 minutes.
  • It is recommended that the best way to cut Povitica loaves into slices is by turning the loaf upside down and slicing with a serrated knife.

My entire apartment was filled with the awesome fragrance of this bread in about 15 mins of it baking in the oven. And I was dying of hunger within the first 5 minutes of smelling it. It looked beautiful when I took it out of the oven and it took a few minutes less than the one hour of baking time. So make sure that you keep checking to see if the bread is done. I also used the aluminium foil after about 40 minutes of baking as the top had already turned a nice golden brown. Now that I have eaten the bread, I wish I had made more than just one loaf. It’s absolutely delicious and I am pretty sure we are going to finish it by the end of the day, tomorrow.

And this bread is in celebration of my friend Laukik having finished his first full marathon in Washington DC, this morning. Congratulations kiks… :) Of course it also celebrates Halloween tomorrow (hopefully I will have some of this bread leftover for tomorrow). Happy Halloween Everyone!!!

Shilpa

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