Sneha's Recipe: Bread Bakers

Showing posts with label Bread Bakers. Show all posts

Pumpernickel Rolls#BreadBakers

In: Bread Bakers, Breads, International Cuisine

Makes 4 Rolls
Ingredients
2 Teaspoons Instant Yeast
2 Teaspoons Unsweetened Cocoa Powder
1 Teaspoon Molasses
¾ Cup Water
1 Teaspoon Pink Himalayan Salt
1½ Cups All Purpose Flour
½ Cup Light/White Rye Flour
Method

Combine the yeast, cocoa powder and molasses in the bowl of your stand mixer/food processor, add half the water and let the yeast bloom or until you have a nice foam top of your mixture in the bowl.
Add the all purpose flour and rye flour to the bowl with your salt, start to knead the dough by adding the remaining water, until everything is combined and your dough has a chance to develop its gluten structure. It should be tacky, but not overly sticky but a smooth soft dough.

When your dough is ready, form it into a ball, and take into a work surface and knead it well for another 5 -7 minutes. Then place it into your greased bowl. Cover with plastic cling wrap, and let sit out until it doubles in size.

Preheat your oven to 190°C. Line a baking tray with parchment paper.
Punch the dough and form it into round disc.

Cut your dough into quarters (4 parts) and form each into a ball.

Place each ball on your parchment lined baking tray, and pat them a little to flatten it.

Cover with a damp cloth and let them double in size.
Dust a little more all purpose flour on top of each roll.

When the oven is hot, place your baking tray in the oven, and bake for 18-20 minutes or until the rolls are done.

When your rolls are done, they will be golden brown, have a nice crust, and will give you a hollow sound when you knock on their bottoms. Place them on a wire rack and brush them with butter.

These are ready to be devoured...mmm!

Serve as desired, slice and enjoy!

Perfect to butter or slather with jam!!

Labels: Breads, Bread Bakers, Rye Flour, International Cuisine

#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 #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
We take turns hosting each month and choosing the theme/ingredient. This month’s theme is Rye or Pumpernickel Bread.

Connie's Swedish Rye by Culinary Cam
Marbled Rye Bread by Karen's Kitchen Stories
New York Jewish Deli Rye by A Messy Kitchen
Norwegian Crispbread aka Knekkebrød by Food Lust People Love
Pumpernickel Rolls by Sneha's Recipe
Swiss Onion Rye Batard by A Day in the Life on the Farm

These Classic Pumpernickel Rolls are a delicious, have a robust & nutty flavor. These rolls are perfect to use as Burger buns, but they would be excellent served warm to dip into a hearty stew/soup or buttered and paired with a meat roast.Makes 4 Rolls Ingredients 2 Teaspoons Instant Yeast2 Teaspoons Unsweetened Cocoa Powder1 Teaspoon Molasses¾ Cup Water1 Teaspoon Pink Himalayan Salt1½ Cups All P...

4 comments

Sourdough French Bread#BreadBakers

In: Bread Bakers, Breads, Eggless

The sourdough bug has got on me and now I am only baking sourdough breads, be it flatbread which I make daily to enjoy with sabzi or curry. I have revived my sourdough starter in the month of December 2024 which I had freezed in year 2021.

This sourdough French bread recipe makes two long, soft and fluffy loaves of bread that are perfect for making po' boy sandwiches, sub sandwiches, garlic bread, or French bread pizza.

Makes 2 Loaves

Ingredients
For The Active Sourdough Starter Feeding
25 Grams Sourdough Starter
50 Grams Bread Flour
50 Grams Water
Main Dough
430 Grams Bread Flour
50 Grams Whole Wheat Flour
300 Grams Water
100 Grams Active Sourdough Starter
50 Grams Milk
14 Grams Olive Oil
14 Grams Honey
10 Grams Salt
Method

The day you want to bake early in the morning, take 25 grams of leftover sourdough starter out of the fridge and feed it 50 grams of water and 50 grams of flour. Mix together thoroughly, mark the top of the starter with a rubber band, and set it on the counter. Let it rise for 8-12 hours ((if you are in a city like Mumbai it make take about 5 - 6 hours depending on temperature of the kitchen). The starter should have doubled in size in 5 -6 hours.

After the starter has reached it's peak, begin mixing all of the wet ingredients into a mixing bowl, adding the flour last. Mix water, milk, honey, olive oil, starter, and salt together until well combined. Then, add the flour and whole wheat flour. Mix until a shaggy dough is formed.
Cover up the bowl of dough with a kitchen towel and let it rest for 30 minutes.
Stretch & Folds

- Perform the first set of stretch and folds. Stretch an edge of the dough up into the air and fold it over the top of the dough. Turn the bowl and grab another edge of the dough and do the same. Repeat this process, stretching and folding until you feel the dough tighten and resist stretching( about 8 turns). Then cover the dough and let it rest for 30 more minutes.
- Perform two more sets of stretch and folds with 30 minutes of rest in between the sets.
Shaping The Bread

After the last set of stretch and folds, flip the dough over in the mixing bowl so that the smooth side is facing up. Cover the dough with a kitchen towel and let it rise at room temperature for 4-8 hours (if you are in a warm country like India it make take between 2 -3 hours depending on temperature of the kitchen). This step is commonly called the first rise, or bulk fermentation.

Once the dough has doubled in size, place the dough, sticky-side-up, on a floured counter. Stretch the dough out into a rectangle, and then divide the dough into two equal smaller rectangles with a bench scraper or knife.

Roll each rectangle longways into a long, tube-shaped loaf ( about 14inches long). Place the shaped loaves onto a metal sheet pan lined with parchment paper.
Cover up the loaves with a kitchen towel and let the dough rise for 2-3 hours. This is the second rise, or the final proof.
30 minutes before you are ready to bake, preheat your oven to 220°C and place a metal cake pan or any metal pan onto the bottom rack of your oven. You will put boiling water into this hot pan later to add steam to the oven. ( Do not place a glass dish or else you will break your's like mine cracked into pieces)

When the dough is done proofing, it should have increased in volume and feel slightly puffy to the touch.
Score five diagonal lines into the top of each loaf with a razor blade, bread lame, or a serrated knife.

Transfer the sheet pan of Sourdough French Bread into the middle rack of the oven and pour a cup of boiling water into the metal pan on the bottom rack. Steam will fill the oven and allow the bread to expand as it bakes, giving it a better crust.
Let the bread bake for 15 minutes, then remove the pan of water. Bake for an additional 15 - 20 minutes, or until the bread has a brown color on the crust that you like.

Let the bread cool on a wire rack for 20-30 minutes before slicing into the bread. A perfectly baked Sourdough French Breads.

Serve slices with olive oil or butter, turn the slices into garlic bread, or cut the sourdough French bread lengthwise to make sandwiches or French bread pizza. Enjoy!

Labels: French Loaf, Sourdough, French, Bread Bakers, Breads, International Cuisine, Eggless

A Day in the Life on the Farm: Brioche
Food Lust People Love: Cheater Pain aux Raisins
The Wimpy Vegetarian : Fougasse
Karen's Kitchen Stories: La Couronne Lyonaise
Culinary Cam: Pain au Chocolat
A Messy Kitchen: Pain Brié
Zesty South Indian Kitchen: Pain de campagne
Sneha's Recipe : Sourdough French Bread

The sourdough bug has got on me and now I am only baking sourdough breads, be it flatbread which I make daily to enjoy with sabzi or curry. I have revived my sourdough starter in the month of December 2024 which I had freezed in year 2021.This sourdough French bread recipe makes two long, soft and fluffy loaves of bread that are perfect for making po' boy sandwiches, sub sandwiches, garlic brea...

6 comments

Bajri Tilachi Bhakri#BreadBakers

In: Bajra, Bread Bakers, Diabetic Friendly

The Bajra bhakri is mainly prepared in winter especially for the festival of Makar Sankranti in Maharashtra and is served with Bhogichi Bhaji. Pearl Millet commonly known as Bajra in India. Bajra Bhakri is naturally gluten-free. A great ancient nutritious grain which is a great energy source and hence is used as a part of the meal during winters to keep the body warm.
Ingredients
2 Cups Bajra Flour / Pearl Millet Flour
¼ Cup Sesame seeds /Til Seeds
Salt to taste
1 Cup +- Hot Water
1 Teaspoon Oil

Method
In a pot add a cup of water, with salt and oil, bring this to a boil, switch off the flame, add the flour and mix in well till no dry spots of flour is seen. Cover and let it cool a little when still warm knead to a soft smooth dough. Cover and let is rest for 5 minutes. Divide the dough into equal size balls.

Meanwhile heat tawa/griddle over medium heat. Dust your rolling surface with little flour. Take one portion of dough ball and with a rolling pin, roll it into a thin flat circle, the edges with start to crack, pinch them with your fingers or take a 6" or 7" cut it into a circle.

Place the roti over the pre-heated skillet and spread a little water on the surface of the bhakri. Now sprinkle some sesame seeds on the surface and press lightly with a flat spatula, so that the seeds stick to the upper part of the roti.
Turn over the roti and cook the other side for a few more seconds. Take a cloth and press the roti on all sides it will start to puff. When cooked remove it on to wire rack, smear it with ghee.

Similarly, prepare the remaining Bajri-til Bhakri and serve it with a dollop of ghee and Bhogichi Bhaji.

Labels: Bread Bakers, Flatbread, Millets, Bajra, Indian Breads, Maharashtra, Diabetic Friendly

Bajri Tilachi Bhakri from Sneha's Recipe
Banana Millet Bread from The Wimpy Vegetarian
Banana Oat Pancakes from A Day in the Life on the Farm
Khapli Wheat Roti from Cook with Renu
Milled Ancient Multigrain Bread from A Messy Kitchen
Peanut Butter Ancient Grain Corn Muffins from Palatable Pastime
Spelt and Poppyseed Sourdough Bread from Karen's Kitchen Stories
Spelt Coconut Sourdough Bread from Zesty South Indian Kitchen
Sprouted Spelt Banana Walnut Muffins from Food Lust People Love

Its Makar Sankranti, to celebrate this Festival try this traditional Maharashtrian flatbread, Bajri Tilachi Bhakri. Bhakris are made primarily with hot water and millet flour. It needs to add hot water to make the dough which helps in rolling out easily. The Bajra bhakri is mainly prepared in winter especially for the festival of Makar Sankranti in Maharashtra and is served with Bhogichi Bhaji. P...

7 comments

Vánočka/Vanocka - Czech Christmas Bread#BreadBakers

In: Braided Bread, Bread Bakers, Christmas

Vanocka/Vánočka is traditionally a braided Christmas bread from Czech Republic and Slovakia. This bread which is often baked during Christmas time. This is a rich bread dough prepared with eggs, butter and this bread dough is almost like Brioche dough. Vánocka has loads of raisins and almonds.

I, added 80 grams raisins and while making the strands it was breaking because of too much raisins. First of all chop the raisins and use only 50 grams of raisins in the bread.

Makes 1 Large loaf
Ingredients
11 g Teaspoon Instant Yeast
80 Grams Tablespoon Sugar
500 Grams All Purpose Flour
¼ Teaspoon Salt
1 Teaspoon Vanilla extract
Zest Of One Lemon
1 Teaspoon Grated Nutmeg
250 ml+- Lukewarm Milk
100 Grams Butter -melted and lukewarm
2 Large Egg yolks
80 Grams Raisins
50 Grams Sliced Almonds
For Brushing
1 Egg Yolk
1 Tablespoon Water
Method
In a large bowl add flour, salt, sugar, instant yeast, nutmeg and lemon zest.

Then add vanilla extract, egg yolk and add milk mix well so that everything combined well.
If the dough is too crumbly, use two to three tablespoons of milk in addition.
Knead for another 10 minutes to get smooth supple dough.
Transfer to lightly greased pan and set aside for double in volume.

While the dough is raising, heat water in bowl and add raisins and bring to boil.
You need to boil until it plums up. Then drain in a kitchen towel or tissue and set aside.

Once the dough is double in volume

Transfer to lightly floured surface and flatten the dough

Then add the raisins on the top of the dough like this and try to incorporate them well while kneading.

Cover and let this rest for 15 minutes.

After that divide the dough into 9 equal parts.

For the bottom braid you will need - 4 dough balls. Braid it as shown in the pic below

For the second braids you will need - 3 dough balls. Braid it like a plait.

For the third braid 2 dough balls. Twist this like a rope.

To Assemble the Vánočka

Place the four braided on a oiled and line baking pan. With the edge of hand slightly make a depression in the center of the braid.

Now let's take the 3 braided dough and place this on top of the 4 braided dough. Again make depression again in the center with the edge of your hand. Now take the 2 dough balls and place this on top of the 3 braided dough and tuck the ends well.

Cover and let is rise slightly, this will not double in volume cause it a heavy dough. In the meantime Pre-heat oven to 180°C.

Then brush the bread with egg wash and stick them with sliced almonds.

Bake for 35 - 38 minutes. After 18 minutes tent the bread with aluminum foil ( since this tends to brown quickly and it's a big loaf the top with brown quickly and the inside of the bread will be wet).