Sunday, September 13, 2009

100% Whole Wheat Sandwich Bread

Another very simple bread started in the breadmaker. This bread is perfect for lunch sandwiches or morning toast with peanut butter. Add the ingrediants in order to your breadmaker:

1 1/2 cups water
2 tbsp powdered milk
2 tbsp olive oil
2 tbsp honey
2 tbsp molasses
1 1/2 tsp salt
3 1/2 cups whole wheat flour
1 1/2 tsp yeast

When the dough comes out of the breadmaker, turn it out on a floured surface. I just press it out a little until it looks about as long as my long cooking pan, then roll it with the jelly roll look and pop it in a pan sprayed with Pam or lightly buttered. Let it rest about 15 minutes while the oven heats up to about 375 degrees. I cook this one at a slighly lower temperature to give it a softer crust and lighter texture. Put it in the oven for about 30 min or until the internal temp is about 200 degrees. Turn it out to a cooling rack and soon you will have some yummy and healthy whole wheat bread.
Ready... bake

Monday, September 7, 2009

Inglourious Batards

Inspired by the North Head bakery in Grand Manan, this is a family favourite. We call it "St. John Valley Bread". The recipe is very simple if you use the breadmachine to make the dough. I have just done a variation of the recipe in the breadmachine book and added a few twist. To make the dough just add the following ingredients to the breadmaker and mix on the "dough" setting:

1 2/3 cups water
3 tbsp powdered milk
2 tbsp of olive oil
2 tbsp honey
2 tsp salt
1 1/4 cup whole wheat flour
2 1/2 cups white flour
3/4 cup Spearville Mills St John Valley grains
1 1/4 tsp yeast

When it comes out of the machine put it on a floured surface and divide in two (I use a dough knife). Then slightly flatten the dough and roll like a jelly roll to make a batard (like a french loaf). Place them on a slightly oiled pizza stone and let them sit for about 15 minutes while the oven heats up to 450. Slice the top of the loaf with 3 diagonal slices. Bake at 450 for about 10 mins then at 400 for another 15 min. Check the internal temp with a food thermometer for 200 degrees. Let it cool on a rack before cutting.
This made a beautiful bread for an outdoor meal with friends.

Tuesday, September 1, 2009

Great Sandwiches

The brown bread was excellent for sandwiches, especially my all time favourite, brown bread with peanut butter. The sweet rich bread and the creamy nutty butter are such a great combination and make a simple and quick sandwich to throw in my knapsack in the morning.
Check out the nice crust. I was worried I had blown it when I experimented with spraying a little Pam on top to hold some decorative oatmeal flakes. It was smoking a bit in the oven and I thought it would be burnt but it just made for a nice dark crust. The crumb was perfect for sandwiches but maybe a little tight for toast.