Friday, September 28, 2018
The simplest way to do this loaf is to make the dough in the bread maker but then transfer the dough to a long loaf pan and bake in the oven. But you can do it by hand or mixer if you prefer, you will just need to add about a 90 minute proofing stage before shaping the loaf.
Here is how I did this particular loaf.
Start with the porridge, I used Saint John Valley cereal and cooked it as directed on the package... with one exception, instead of simmering for 5 minutes I put the cereal in the boiling water, stirred it, covered it and set it aside off the heat for 5 minutes so it wouldn't overcook. When it is done, strain it and run cold water over it until cool... shake out as much water as possible and dry with paper towel as much as possible... it should be cold and somewhat dry (but it will still be wet)
Meanwhile, in the bread maker combine the following:
1 2/3 cups of water
3 tbsp powdered milk (I have used both skim milk ans soy milk powders with equal success)
2 tbsp olive oil
2 tbsp maple syrup
2 tsp salt
1 1/4 cup whole wheat flour
2 1/2 cups unbleached while flour
3/4 cup of porridge
1 1/4 tsp yeast
After the dough cycle is complete remove the dough to a floured surface. It will be sticky and a bit tough to handle, use flour to help with that. I use a long loaf pan (16 inch) and spray it with Pam (NOTE: in a regular loaf pan it will be a very tall loaf and tricky to manage).
Shape the loaf and put it in the loaf pan for about an hour. While that is happening, preheat the oven to 375 degrees. I baked it to an internal temperature of 200 which took about 30 minutes. Turn it out to a rack and let it cool before cutting... it is worth the wait.
Thursday, January 19, 2017
Sunday, February 14, 2016
Sunday, January 10, 2016
Chocolate Chips (1/2 to a full cup) (optional)
This one is truly easy:
1. preheat the oven to 400 F
2. mix the eggs, sugar, oil, milk and whisk them until smooth
3. mix the flour, oatmeal, baking powder and soda, salt and add it to the wet ingredients to make a smooth batter... add chocolate chips if you want them
4. Grease the muffin pan or use muffin cups and fill to the top
5. Bake for 20 minutes or until a toothpick comes out clean
Tuesday, December 29, 2015
This is one of my favourite breads to make, it almost always turns out and it is very easy to do... yet it has a certain flair. It is great when eating with friends to just tear off a piece of the "stock" and spread it with butter. Use the Rustic Bread (not Rustic Italian, the earlier version, I've never tried it with the Italian but that might work too), recipe posted below but make baguette size loaves. Then with a pair of scissors make 45 degree cuts 1/2 way through the loaf and fold oven to alternating sides. Bake as for the Rustic Bread but 5-8 minutes less (watch for burning, internal temp should be about 200).
Tuesday, March 10, 2015
If you would like to do the braid it is very simple. Just use some of the dough you made for the rustic bread, divide it in 3 and roll each piece about as thick as a large hot dog and braid the 3 pieces together. Let it rise for about an hour then give it an egg wash (egg white and a table spoon of water brushed on the top of the dough) Sprinkle with seeds (I used poppy on one strand of the braid and sesame on the other two) and bake at 450 for 20-25 minutes (until the top is brown and it sounds hollow when tapped on bottom). We tried to let it cool but it was still warm when we started pulling pieces off and smearing them with butter.
Sunday, March 2, 2014
1 cup lukewarm water
2 pkg. yeast
2 cups rolled oats
3 cups boiling water
2/3 cup Crosby’s Fancy Molasses
4 tsp salt
¼ cup melted butter
7 cups flour
Mix sugar, water and yeast, let stand 10 minutes
Soak oats in hot water. Cool.
Add molasses, salt, butter and yeast to cooled oats. Blend.
Gradually mix in flour, knead until smooth. Place in a greased bowl,
cover, and allow to stand in a warm place until double in bulk.
Knead lightly and place into two greased loaf pans
- Makes 2 Loaves -. Cover, let stand in warm
place until double in bulk. Bake at 350ºF for 40 minutes.