Showing posts with label Bread Bakers. Show all posts
Showing posts with label Bread Bakers. Show all posts
Showing posts with label Bread Bakers. Show all posts
Showing posts with label Bread Bakers. Show all posts

Tangzhong Method Rye Bread

This is the first time I tried using rye flour in baking. Karen our host and an expert bread baker for this months Bread Bakers event challenged us to bake with "Rye Flour". After reading so much about rye flour on the internet, finally decided to order the flour online. Got Bob Red Mills Dark Rye Flour - Organic & Stone Ground. Was very happy to receive the flour. 
Since it's lock down here and bread is not always available, I have been baking bread at home very often and he started enjoying home baked bread. This gave me a chance to try this bread. Baked a small rye flour bread and he liked it, we had this for our breakfast and then the remaining for our dinner. We really enjoyed the flavor and taste of rye flour.

Ingredients
For Tangzhong  

20 Grams Bread flour
50 Ml Water
50 Ml Milk

To Scald Rye Flour

80 Grams Dark Rye Flour - Organic & Stone Ground
200 ML Hot Water

For Dough
200 Grams Bread Flour
1¼ Teaspoon Instant Yeast
1 Tablespoon Heaped Caster Sugar
1 Teaspoon Salt
2 Tablespoons Butter
40 gm unsalted butter, softened at room temperature

Method
To Scald Rye Flour
Place the rye flour in a bowl and pour hot water over it. Mix it well so that no traces of dry flour is seen. Cover it with a cling film and refrigerate it overnight

For the  Tangzhong
Mix flour in water and milk well without any lumps. Cook over medium-low heat, stirring constantly with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.

The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. Remove from heat.

Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool.

For Final Bread Dough
In the bowl of a food processor add the scalded rye flour and tangzhong paste run the food processor for a minute or two till its mixed well. Now add all the other dry ingredients mix to combine or until the ingredients come together and it forms dough ( I did not add any extra water because the rye flour had enough moisture). This is a sticky dough. Let it rest in the food processor covered for 15 minutes . After 15 minutes run the food processor again on for 3 minutes. Take the dough out on to a lightly floured work surface, add the butter, continue to knead using a bench scrapper to stretch and fold the dough till becomes smooth, elastic, for about to 8 to 10 minutes.

Place the dough into an oiled bowl cover with plastic wrap, and let it rest for 30 minutes. After 30 minutes deflate the dough and again with the bench scrapper fold the dough 4 -5 times. Again cover it, let is rise until doubled. 
On a floured surface, deflate and divide the dough into 3 equal parts and form into balls. Cover with plastic wrap and allow it rest for 15 minutes.
Take each piece and with the bench scrapper flatten the dough into rectangle . Fold the sides and roll it into roll. Place this in a oil baking pan. Like wise make the other two pieces of dough too. Cover with plastic wrap, and allow to rise to about ¾ of the height of the bread pan. 
Brush the loaf with the milk wash and bake in a preheated oven at 220°C for 30 - 35 minutes. 
Remove the loaf from the pan and cool on a wire rack. Let it cool completely. 
This bread is so soft. 
Slice it, makes a wonderful toast., slater it with butter and Enjoy
Labels: Breads, Bread Bakers, Rye Flour, Healthy, Breakfast

Today, the Bread Bakers, hosted by Karen's Kitchen Stories, are baking breads with rye.  Here are some of baked rye breads!
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The Blurb #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

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Hot Cross Buns#BreadBakers

These Hot Cross Buns were perfect and delicious.   They were on my to do list for a long time.  At last I, made  six buns and in my house, the aroma / smell  as they were  baking was soooo good . 
Makes 6  buns
Ingredients
For the Buns

300 Grams All Purpose Flour
1 Sachet Instant Yeast
2 Tablespoons Heaped Caster Sugar
 Teaspoon Cinnamon powder
¼ Teaspoon Freshly Grated Nutmeg
½ Teaspoon Salt
¾ Cup Warm Milk or as required
30 Grams Unsalted Butter - softened
1 Egg - lightly beaten 

1 Teaspoon Orange zest
20 Grams Candied Mixed Peel
30 Grams Golden raisins or Currants
For the Egg Wash 
1 Egg, lightly beaten
1 Tablespoon Milk
For Crosses
50 grams All purpose flour
1 Teaspoon Caster Sugar
50+ -  Ml Water

Method 

In the  food processor combine the flour, yeast, sugar  and salt. Add the milk, butter, egg, and mix.  Knead the dough until it is silky smooth and elastic.
Now take the dough on to the work surface add the candied peel,currants, and 
knead till incorporated and then add spices,orange zest. 
Place the dough in a lightly greased bowl, turning the dough once, so the top is lightly greased. 
Cover with plastic wrap and let rise at room temperature until almost doubled in size.
Deflate the dough, divide into 6 equal pieces.  
Form each piece into a round ball and place on a oiled baking tray until they double in size. 
Make an egg wash of the beaten egg with  milk and with a pastry brush, brush the tops and sides of the buns.
For the crosses
Whisk the flour and sugar with enough water until it is of piping consistency. Place in a piping bag, fitted with a small plain tip ( I added a litter more water and the batter became runny )  pipe crosses on each bun.
Bake them in a preheat oven to  200°C about  18 - 20 minutes, or until the buns are nicely browned. 
Brush them with butter and place on a wire rack to cool completely .
These came out lovely, soft and delicious.
Labels : Breads, Easter Breads, Bread Bakers, Candied Fruits, Golden Raisins, Black Currants 
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page

We take turns hosting each month and choosing the theme/ingredient. This month Camilla of Culinary Adventures with Camilla has selected Easter breads from around the world as our theme.

If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com.
Choereg (Armenian Easter Bread) by Making Miracles
Easy Glazed Baked Donuts by Shockingly Delicious
Folar da Páscoa by Culinary Adventures with Camilla
German Osterbrot Easter Bread by Ambrosia
Hot Cross Buns by Sneha's Recipe
Polish Babka by A Messy Kitchen
Kalach (Hungarian Easter Bread) by Passion Kneaded
Kozunak (Bulgarian Easter Bread) by Karen's Kitchen Stories
Russian Kulich - Easter Bread by Food Lust People Love
Sourdough Hot Cross Buns by A Day in the Life on the Farm
Sourdough Ukrainian Paska by Zesty South Indian Kitchen

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Lavash#BreadBakers

Lavash is a thin flatbread or Crisp Whole Wheat Crackers,
from the Middle East, specifically from Armenia. These can be made as soft flat breads and use to make wraps and rolls.
I made the crisp version, Lavash crackers and served them with  Ajvar sauce and these can be  stored for days. Enjoy them as an appetizer with a dipping sauce or just nibble with a cuppa.

Serves 4 to 5
Ingredients

1½ Cup Whole Wheat Flour
1 Teaspoon + 1 Teaspoon Black & White Sesame seeds
¾ Teaspoon Salt
¼ Cup Olive Oil
½ Cup water
1 Tablespoon Oregano 

Method
Pre-heat the oven at 180°C. Grease and line a baking tray. Toast the sesame seeds lightly. Keep aside.
Add salt, olive oil and sesame seeds to the flour and 
rub with your fingers to mix well.
Add the water slowly and make a soft pliable dough.
Divide into four.
Roll out really thin, almost see through thin, on a greased silicon mat.
Or on a greased baking paper.
Cut out a circle using a round plate
A perfect circle
Sprinkle a little of black and white sesame seeds
Roll it with rolling pin
so that the sesame seeds and pressed well
then cut into triangles.
Transfer to the greased tray and brush the top with oil.
Bake till golden and crisp about 15-18 minutes. Cool them on a wire rack. 
Then store in an airtight container.
 Served this with Vegan Ajvar Sauce
My Notes 
Can use half whole wheat and half all purpose flour
Labels: Appetizer, Armenia, Bread, Bread Bakers, Crackers, Healthy, Middle Eastern, Sesame seeds, Starters, Whole Wheat Flour, Biscuits & Cookies , Vegan   
This month the Bread Bakers we are making Crackers and  the Host is Sneha  -
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

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Swedish St. Lucia Saffron Buns#BreadBakers

 
St. Lucia Day, also known as the Festival of Light and it's a day of celebration in Sweden.
The S rolls are  sweet, buttery, vibrant yellow from the saffron-infused dough. The black currants in the “eyes” of the rolls give them just a little extra sweetness when you bite into them. They are so buttery  that you just don't require to slater them with any extra butter.  You can bite into them as they are.. super delicious.

Ingredients

1/3 Cup Milk
1/4 Teaspoon Saffron Threads
1/4 Cup Caster Sugar
20 Grams Fresh Yeast
300 Grams Bread Flour
1/4 Teaspoon Salt

1/4 Teaspoon  Freshly Ground Cardamon powder
2 Tablespoons Heaped Butter -  softened

1/3 Cup  Sour cream
1 Large Egg

As Required  Black Currants - washed and soaked
To Brush the Buns

1 Egg -  beaten

Method
In a pan, heat the milk, saffron, sugar together until the milk is hot. Remove from heat and stir to dissolve the sugar.
When its warm to the touch add 2 tablespoons heaped beard flour and the yeast mix well and keep aside for 15 minutes.
 In a food processor whisk bread  flour, salt, cardamom, add in the yeast mixture, the egg and  sour cream run the food processor till it form a soft and smooth dough.  
Take this out into a work surface and add the softened butter and knead the dough  till all the butter is incorporated and forms smooth and shiny dough.  
Keep this in an oiled bowl covered till it doubles in volume. 
Deflate the dough and lightly flatten it into a circle and cut it into 8 equal pieces. 
Roll these into small balls, cover the dough with damp towel for 10 minutes.  
Then roll them into long rope.
Form dough into S shapes  i.e. curl the ends in opposite
 directions, forming an "S" with spirals at each end.
Place on a lined baking sheet and repeat with the rest of the dough.
Press a black currant in it. 
When the rolls  have doubled in size. Brush with egg wash and baked them in a preheat oven to 200°C , for about 13 minutes (turning halfway through cooking to ensure even browning), until the buns are golden brown.
Remove from oven and brush them with butter and  let cool on a wire rack for 10 minutes. 
Enjoy them hot with a cuppa of tea/ coffee.
These rolls are best when freshly baked
Lables : Sweden, St Lucia, Saffron, Bread, Bread Bakers, Black Currants
This month in Bread Baker we are sharing Scandinavian recipes from the countries of Sweden, Norway and Denmark. Many thanks to our host, Felice of All That's Left Are The Crumbs for this fun theme! Check out the recipes below:

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. This month the Bread Bakers are making Scandinavian Breads, a theme chosen by Felice from All That's Left Are The Crumbs.
BreadBakers

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