Poppy Seed Spelt Loaf With Old Dough

Monday, November 11, 2019

Bread made with an old dough / pâte fermentée has a more complex flavour and texture. Use an old dough (Pâte Fermentée) saved from the previous baking, or simply mix together 105 grams of flour, 70ml of water, 2 grams of salt and tiny tiny bit of yeast until a dough forms and leave it, covered with a plastic film, at the kitchen counter overnight. You can double the portion and save the rest in the freezer for up to 3 months.
Aromatic bluegray tiny Poppy Seedsangiesrecipes are used to flavour breads, cakes, cookies, and many other dishes in European and Middle Eastern cooking. Poppy seed is generally recognized as safe for human consumption as a spice or a natural flavoring.

Another loaf baked with an old dough and wholemeal flour.

  1. In a mixing bowl, combine flour, salt, sugar and instant yeast. Add in milk, egg and olive oil. Mix the ingredients until combined. Add in old dough in portions and baking soda. Knead until a soft and smooth dough ball forms. Stir in the two thirds of poppy seeds and mix on the slow speed until incorporated. Alternatively sprinkle all the poppy seeds over the bread before baking.
  2. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a plastic wrap and let proof until doubled in size. Press the dough down and divide it into 4 or 6 even portions, each about 260 grams or 175 grams. Shape each dough into a ball and let rest, covered, for 10 minutes. One alternative is to divide the dough into 16 even portions for the individual buns.
  3. Flatten each dough and roll out into an oval shape. Fold it into thirds, overlapping them in the center, press the dough down firmly. Turn over and roll out into a 30-cm long strip. Turn over, roll up and pinch seam to seal. Place 3 rolls, seam side down into a greased and floured loaf pan or lined with parchment paper. Cover and let rise until almost to the seam of the baking pan.
  4. Once the dough has risen, brush the top with egg wash and sprinkle the rest of poppy seeds over. Bake in the middle rack of a preheated 200C/400F oven for 15 minutes. Adjust the oven temperature to 175C/350F and bake 18 minutes further or until done. Immediately remove loaves from the pans and cool on a wire rack.

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Black Rice Spelt Scones with Arugula and Feta

Thursday, November 07, 2019

© 2019 | http://angiesrecipes.blogspot.com

© 2019 | http://angiesrecipes.blogspot.com

Made with freshly milled black rice flour and spelt, these savoury scones with Feta, sour cream and arugula are rich, crumbly, full of flavours and great either for a morning tea or the perfect accompaniment to a bowl of soup for a comforting meal.

  1. In a large mixing bowl, whisk together the spelt flour, black rice flour, baking powder, baking soda and coconut sugar. Add in cold butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Place it in the freezer for 30 minutes. This helps chill the butter, which will make the scones flakier.
  2. Take it out and crumble in Feta and add in chopped arugula. Stir in sour cream to get a soft dough.
  3. Turn on to a lightly floured work surface and knead very lightly. Pat out to a 2cm thick round. Cut into 8 wedges. Brush the top with sour cream and sprinkle some cracked black pepper over. Place it back to the freezer for 30 minutes. This again will help chill the fat, so that the scones would be flakier.
  4. Preheat the oven to 220C/425F. Bake the scones in the upper part of your oven for 18 to 23 minutes, or until they're a light golden brown.
  5. Remove the scones from the oven, and cool briefly on the pan. Serve warm.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

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Hokkaido Capsicum Salad with Pomegranate and Ginger Pumpkin Vinaigrette

Sunday, November 03, 2019

© 2019 | http://angiesrecipes.blogspot.com

© 2019 | http://angiesrecipes.blogspot.com

This is a healthy, colourful autumn salad, featuring the fresh flavours of Hokkaido pumpkin, green capsicum and pomegranate. The ginger pumpkin vinaigrette prepared with avocado oil and sweetened with date syrup takes just minutes to prepare and will make any autumn salad pop with flavour.

Ginger Pumpkin VinaigretteSalad
  • 100 g Roasted hokkaido pumpkin puree
  • 60 ml Avocado oil or extra virgin olive oil
  • 60 ml Apple cider vinegar
  • 3-4 tbsp Water
  • 1 tbsp Flat leaf parsley
  • 1 clove Garlic
  • 1 Small chilli pepper
  • 1 tbsp Date syrup or maple syrup
  • 1 tbsp Chopped peeled fresh ginger
  • 1/2 tsp Black salt
  • Large pinch of freshly ground black pepper
  • 600 g Organic Hokkaido pumpkin, roughly grated
  • 1 Green capsicum, halved, deseeded, thinly sliced
  • 1 handful Arugula leaves
  • Seeds from 1/2 Pomegranate
  • Candied walnuts & Brazil nuts (thanks, Abbe!)
  1. Place all the dressing ingredients in the cup of an immersion blender, and process until emulsified. Adjust the seasoning. Chill until ready for use.
  2. Wash the pumpkin thoroughly and dry with a clean kitchen towel. Roughly grate the pumpkin into a large mixing bowl.
  3. Wash and dry capsicum. Half, deseed and thinly slice the capsicum. Add to the grated pumpkin together with arugula leaves and pomegranate seeds.
  4. Add half of the dressing to the salad and toss to coat. Transfer the salad to a serving platter, garnish with candied nuts and serve with the remaining pumpkin vinaigrette at the table.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

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