Posts Tagged whole wheat

Spelt Dinner rolls

After a few no so proud attempts of no knead breads, I am back to making rolls using some kneading strength.

Mix 1 cup spelt flour + ½ cup bread flour + ¾ cup water + 1tsp of yeast + 1 tbsp sugar together in a wide bowl, roughly and let it sit at room temperature for 8-12 hours or ever 24 hours.

Final Dough:
When ready to make the final dough, add the sponge + 1 to 1/2 cup of bread flour (adjust)+ ½ cup of whole wheat flour + 2tbps of non-fat milk powder + 4 tbsp of honey + 1 tsp of salt + 5tbps of flax meal + 3 tbsp of butter. Mix everything together until the dough comes together from the sides of the bowl. The water from the sponge was enough, hence I did not add more water. If your sponge does not have enough liquid for the final dough, add milk/water accordingly.

Total flour used: 3 – 3.5 cups (bread + spelt + whole wheat flours)

Note: I did not add any additional yeast to the final dough.

On a floured surface knead the dough for good 5 minutes, let it rest for 2 minutes,, and knead for another for 5-8 minutes until it comes to a soft ball, and place it in a well oiled bowl for first rising.

After 1.5 hours, it would double, punch down, and roll into small balls and placed in a cake pan lined with parchment paper and oiled mildly. Place the rolls about ½ inch apart giving them room to grow, and set it in a warm place for 1 hr or until doubled, and preheat the oven to 350 and bake for 25 – 27 minutes, and once it is done, set it on a rack to cool and run warm butter over the top, to soften the crust.

I just love how much the magic of kneading does to bread, my next goal is to make this recipe as a sandwich loaf. Its chewy and soft all it needs some warm butter smothered over it.


, , , , ,

Leave a comment

easy english muffins

Not all days are for bread baking, this week, I am in no mood for doing the whole process. Sometimes I wonder if I prefer homemade bread so much, should I just go and buy a bread machine. But I just bake probably 1 loaf a week, is that enough to buy a bread machine. Another added advantage of owning one is that most of your new recipes would still come out fine, and you can definitely switch to whole wheat and still manage to get a lighter bread. But on the other side, I am afraid that will I lose interest as some people have once you got the equipment and baked a few loafs, and then one sunday morning I would sit and think why did I buy one, with the amount of time I have, I could definitely bake one from scratch. To summarize, I am not ready to make this decision now.

So I turned over to english muffins, which is quite an easy process compared to bread making. This make about 6-8 muffins.

You will need:

1.5 cups of whole wheat flour and 1 cup of AP flour
1.5 tsp of yeast (if you active dry yeast, proof the yeast)
1 tsp salt
1 tbsp of sugar
2 tbsp of butter
3/4 cup of milk

To make it:
1) Mix all the ingredients until the dough leaves the sides of the bowl, and 1 tsp of olive and knead for 2-3 minutes to form to a round smooth dough
2) Let it rise for about 1 hour until double

3) Punch down the dough gently, dust a cutting board with corn meal and flour, and roll out to 1″ thick
4) Using a round cutter, cut to round shapes of about 3″ in diameter
5) Let it rise for about 45 minutes. Mine took about 1 hour
6) Heat up a griddle, and add the muffins and cook each side 4-7 minutes until you see browned spots of the surface
7) If you are unsure whether the muffin was thoroughly cooked, just heat up the oven to 350 and cook the muffins for another 10 mins and let it coo. Slice them with a fork and spread some fresh butter, and the taste will make you fly 🙂

, , , ,

Leave a comment

weekend whole wheat sandwich loaf

Whole Wheat Sandwich loaf – its perfectly the edible homemade bread I have ever baked…. could have been a bit more sweet, but this is awesome in lot of other ways… soft as a teddy bear, it turned out soo soft that its difficult to cut a perfect slice, you can just pinch out a piece of it, brush some jelly over it, and take a sweet bite.

Typically, a whole wheat bread takes about 4 hours from start to finish whether you are using a bread machine or an oven. Well, this one took a bit longer, and because I left it to sit for a few hours after step 1.

Should we call this a sponge?
Step 1) Mix 1 cup of white bread flour + 1/2 cup of whole wheat flour + 1 packet yeast + 2 tbps of sugar  + 1.5 cups of water and mix well, and let it sit for 1 to 3 hrs.   Actually, I left mine about 8 hours.

When you uncover this, you will see a bubbly frothy mixture, mix it gently.  Mine has enough water and hence I didnot add any extra water for the next step.

Make the dough…..

2) Add 1 egg + 1/3 cup of brown sugar + 1/2 tsp of salt + 3 tbps of oil + 1 cup of whole wheat flour + 1 cup of white flour + 1/4 cup of vital wheat gluten and mix everything together until dough does not stick to the sides of the bowl. 

3) After this point, start kneading for at least 10 -15 minutes.  During the kneading, if you need to add more flour, add in amounts of 2-3 tbps at a time and slowly incorporate into the dough.  I alternated between wheat and white flour.

I had to do all the kneading by hand, and the dough gets a bit unmanageable to knead initially (meaning it tears as you turn it, and does not show any signs to become a soft round ball), so I was constantly wetting my hands with oil and continued to knead until it formed a soft ball.  I must have used at least 1/4 cup of oil during the kneading process.  I am going to pay attention to this process and try to reduce the usage of oil next time…
4) Let it rise for 60 minutes, you will see the dough doubled.  Punch down gently and divide the dough into half, shape it into a loaf, and place in the loaf pans.

5) Let it rise for about 60-90 minutes for the second rise, until the loaf reaches the top of the loaf pan or when you push with a finger, the dough springs back quickly.  If the dough does not spring back, then it is ready for baking.   Mine almost tripled in quantity and was about 1 inch high from the pan.

Bake it….

6) Preheat the oven to 350 and bake for 30-35 minutes.

7) If you prefer a softer crust, just  brush a few strands of butter over it and let it cool completely before slicing.  Enjoy it with PB & J….

, ,

Leave a comment

multi-grain pancakes….figured out…

Recently I bought these  4 packs of 10 grain cereal, with an honest attempt to incorporate healthy grains in my diet to keep me filled longer in the day.. but after I had them as cereal for a couple of days, and I kinda tend to loose interest in them, not sure why.  Hence I started to find ways to incorporate these grains in other things I cook like for eg., bread.. which turned out not too bad, and the recipe that I have posted here.

What else I can do with multi-grain,  I can make some multi-grain english muffins, add a few in granola… etc…  And this morning when I was just getting ready to make my usual waffles, I got this idea to cook some multi-grain cereal and add them to the waffle mix…. The result was a failure, looks like the ratio of grain cereal: flour was not exactly right, and the waffle-maker made some not so good waffles, that stuck to both the sides and it just tore apart into two.  I decided as this is my first attempt, and waffle iron is too much of a complicated  for it… hence decided make them into pancakes… the result was  j u s t   d e l i c i o u s…

For now, lets stick to the original measurements intended for waffles, but resulted in pancakes 🙂

Prep it:

1) Cook in a microwave about 1/2 cup of 10-grain cereal with 1 cup of water for 4 minutes approximately, stirring for every one minute, for a even cooking.
2) Your usual pan cake mix about 1.5 cups ( I used Aunt Jemina’s Whole wheat pancake mix)
3) 2 eggs
4) 2 tbsp of salt
Mix items 1 -4  in a wide bowl, the mixture will be thick cos of the grain cereal, but it should still pourable.

Make it:

1) Heat up a wide griddle, oiled/ buttered mildly, I just oiled for the first batch, and not for the rest.
Pour about 1 laddle of pancake mix, dont spread.
2) Cover and let it cook in medium heat for about 1 minute, flip them over, and let it cook for 30 secs.
3) Remove let it cool in a wide platter.

My pan could hold 3 at a time. Try not to pour them too closely, they will run a little and may touch the sides, but its okay.. you can separate them later.

Enjoy with butter and syrup and why not freeze a few for later….

, , , ,

Leave a comment