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Beluga Lentil Bread with Pickled Bell Pepper

Friday, January 11, 2013

This heart healthy bread recipe, adapted from Brot-Bernd Armbrust
©angiesrecipes via Küchengötter, creates one really great tasting, rustic loaf. The black lentils pack extra fiber and protein to this moist and dense bread. The bread tastes particularly great topped with thin cold cut.

1/2 bundle Sage
150 g Beluga lentils (or puy lentils)
50 ml Balsamico vinegar
1/2 tsp Sugar
200 ml Water
200 ml Brine of pickled peppers

200 g Pickled bell peppers
15 g Fresh yeast
350 ml Water, lukewarm
50 g Rye sourdough starter
350 g Bread flour
150 g Dark rye flour
10 g Salt
2 tbsp Olive oil

Rinse and dry half of the sage. Pluck and finely cut the sage leaves. Place beluga lentils, balsamico vinegar, sugar, water and brine in a saucepan. Bring it to a boil, about 15-20 minutes. Turn it off and leave it for 8 hours or overnight until the lentils have absorbed most of the liquid.
Diced pickled bell peppers. Dissolve the fresh yeast with lukewarm water in the mixing bowl of your stand mixer. Stir in rye sourdough starter. Add in bread and rye flours, then the salt. Mix at slow speed for 4 minutes, then increase the speed and knead for a 4 further minutes.
Add in cooked lentils together with liquid and chopped pickled bell peppers. Mix at slow speed until well distributed. Cover the dough and leave it at the room temperature for 20 minutes.
Grease a 35-cm loaf pan or line with baking paper. Wash and dry the rest of sage. Scrape the dough into the prepared pan. Top with sage leaves and brush them with the water, so they don’t get burned too quickly. Cover and rest for another 20 minutes.
Fill a roasting pan with some water and place it at the bottom of the oven. Preheat the oven to 250C/480F. Once the oven has reached the desired temperature, remove the roasting pan with water and place the bread on the middle rack. Lower the temperature to 210C/410C. Bake the bread for 30-35 minutes. Remove and brush the bread with olive oil while it is still hot.

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Chocolate and Cranberry Bread

Thursday, December 13, 2012

This bread tastes freaking GOOD fresh right out of the oven. Chocolate and dried cranberries.. a match made in heaven. The kitchen smelled heavenly while this was baking and tasted even better with spread with a little butter. A note on the chocolate, I used 50% dark chocolate flavoured with sea salt, but it doesn’t have to be dark, simply use your favourite chocolate and you will enjoy the bread even more.

Chocolate and Cranberry Bread

adapted from Azelia's Kitchen

400 g White bread flour
100 g Wholemeal flour
50 g Cocoa powder
10 g Salt
1 g Dried instant yeast
370 ml Lukewarm water
220 g Rye levain, 100% hydration
40 g Olive oil
100 g 50% Lindt dark chocolate with sea salt, chopped
100 g Dried cranberries

In the bowl of your stand mixer, add in the flours, cocoa powder, salt and dried yeast. Make a well in the center, add in water, rye levain, and olive oil. Stir together until you have a smooth dough. Cover and rest for 30 minutes at room temperature.
Turn out the dough onto a lightly floured work surface. Gently knead in the chopped chocolate and dried cranberries. Cover and rest at room temperature for 20 minutes. Lightly knead a few times and cover to rest for a further 20 minutes.
Shape the dough into an oval and place, seam side up, into a floured proofing basket. Cover tightly and proof the dough in the fridge overnight.
Preheat the oven to 220C/430F with an empty baking tray on the floor of your oven to heat up. Pour about 500 ml of hot water into the now hot baking tray. Invert the dough onto the baking tray lined with parchment paper. Score and bake for 45 minutes.

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Wholewheat Bread with Walnuts

Wednesday, November 28, 2012

A wholesome, hearty, nutty wholewheat bread that goes wonderfully with a cold meat platter, fruit or cheese plate. Perfect toasted for a nutritious and healthy breakfast too.

Wholewheat Bread with Walnuts

- adapted from Brote für Genießer

200 g Wholewheat flour
80 ml Lukewarm water
20 g Fresh yeast
1 tbsp Sugar
1 Apple, peeled, cored and grated
150 g Sourdough starter, 100% hydration
100 g Whole grain spelt flour
350 g Dark bread flour

10 g Salt
4 tbsp Walnut oil
205 ml Lukewarm water
50 g Honey
20 g Millet
20 g Sesame seeds
20 g Flaxseeds
100 g Walnuts, chopped

In a mixing bowl, add in wholewheat flour and make a well in the center. Crumble the fresh yeast into the well and add in 80 ml water and sugar. Stir together and leave it for 15 minutes.
Peel, core and grate the apple. Add in sourdough starter, grated apple, flours, salt, walnut oil, water, honey, millet, sesame seeds, flaxseeds and chopped walnuts. Stir everything together on low speed until incorporated, then increase the speed and stir until a smooth and soft dough forms. Cover and set aside to proof for an hour.
Gently knead the dough and divide into two portions. Shape one portion into a round and another into a log. Place the round dough, seam side up, into a well-floured proofing basket and another one into a parchment paper lined loaf pan. Dust the surface with flour and cover with a clean towel. Set aside to proof for a further 60 minutes.
Preheat the oven to 220C/430F. Turn the boule out onto a wooden peel dusted with cornmeal. Sprinkle some flour over dough and cut some decorative slashes on the top of bread. Make a long slash lengthwise down the center of top of the loaf in the loaf pan. Bake for about 45 minutes until nicely golden brown.

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Dried Apple Sourdough Bread

Thursday, October 11, 2012

I found this recipe on daheim und unterwegs, and couldn’t resist the temptation to give it a try. With some aromatic homemade dried apples, crunchy peanuts and sunflower seeds, soaked rye berries, this sourdough bread has a hard crust, soft interior and makes a filling and wholesome lunch with a generous helping of salad. For the bread add-ins, don't limit yourself to just dried apples, peanuts and sunflower seeds. Great alternatives include dried figs, pecans, pumpkins, or dried beet. The original recipe calls for the combo of dried apples, carrots, celery root and hazelnuts.

Soaked Rye	Starter	Final Dough
200 g Rye berries 4 g Salt 200 ml Water, cold	175 g Bread flour 4 g Fresh yeast 4 g Salt 120 ml Water, at room temperature	225 g Sourdough, 100% hydration 404 g Soaked rye berries 303 Starter 200 g Wholewheat flour 125 g Light rye flour 180 g Bread flour 15 g Fresh yeast 12 g Salt 310 ml Water, at room temperature 200 g Dried apples, cut into smaller pieces 200 g A mix of peanuts and sunflower seeds

Place rye berries, salt, and cold water in a bowl. Set aside on counter overnight.
Mix all the ingredients of starter in a bowl. Cover and set aside for an hour at room temperature. Refrigerate it for 15-24 hours before using.
In the mixing bowl of your stand mixer, place in sourdough, soaked rye berries, starter, flours, fresh yeast, salt and water. Stir until a soft, pliable dough forms. Turn the dough onto a lightly floured work surface. Add in chopped dried apples, and a mix of peanuts and seeds. Knead until all ingredients are well-distributed .
Dust the dough with a little flour and cover it with a clean kitchen towel. Allow it to proof for about 30 minutes. Divide the dough into 2 portions. Shape each into a log and place them into two parchment paper lined loaf pans. Dust lightly again with some flour. Cover and proof for an hour until the dough reaches 90% of the pan.
Place a baking tray at the bottom of oven and preheat to 230C/450F. Place the bread into the hot oven and pour a cup of hot water into the baking tray. Close the door of the oven and bake for 10 minutes. Lower the oven temperature to 190C/375F and continue to bake for 40-50 minutes until nicely golden brown and crusty.

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Sourdough Olive Bread

Friday, June 08, 2012

This is a slow 3-day bread to make, but definitely worth the time and patience. You just cannot rush a good loaf of bread. If you don't have a sourdough starter you might just have to make one from scratch or buy one from stores.

Sourdough Olive Bread

inspired by myitaliansmorgasbord and sourdough

Starter
35 g Rye sourdough, 100% hydration 205 ml Water, lukewarm 170 g Bread flour	All the starter 380 ml Water 440 g Bread flour 275 g Wholewheat flour 14 g Sea salt 1 tbsp Olive oil 2 tsp Chilli pepper flakes 250 g Olives, pitted and well-drained

Combine all the starter ingredients in a large bowl. Cover and set aside for 12-16 hours.
Stir together the starter and water in a mixing bow. Add in flours and mix at low speed. Cover the dough with a plastic wrap and let sit for 15 minutes.
Add in salt, olive oil and stir well on low speed for 2 minutes. Increase the speed and mix 6-8 minutes more until dough is smooth and pliable.
Turn the dough onto a lightly floured work surface. Knead the drained olives and chilli pepper flakes into the dough.
Cover the dough and let proof at room temperature for 2 and 1/2 hours, folding and stretching the dough at 45 minutes and 90 minutes.
Divide the dough into two portions and shape them into two balls. Cover and let rest for 10 minutes. Form into rounds or batons. Dust the proofing baskets with wholewheat flour and place inn the shaped dough. Dust the tops with wholewheat flour and cover with plastic bag. Place them in the refrigerator and chill 12-18 hours.
Place a roasting tray with water at the bottom of your oven and preheat to 230C/450F. Turn the dough onto the baking trays. Cut some decorative slashes on the top of bread if desired.
Bake for 20 minutes, remove the roasting tray with water, then lower the temperature to 190C/370F and continue to bake for a further 30 minutes until the loaves are golden brown.

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Panmarino aka Italian Rosemary Bread

Wednesday, April 11, 2012

This sourdough bread, generous with the fresh rosemary, has a light tender crumb and golden crisp crust topped with a sprinkling of coarse salt.
The revival of this beautiful recipe is connected with the name Luciano Pancaldo, a baker from the town in the north of Italy, Ferrara. Reading the biographical materials about D'Este family, the rulers of Ferrara at that time, Luciano Pancaldo came across the description of the bread, which was baked for the Dukes. The bread, which was full of rosemary aroma, had a light crumb and golden crust decorated with salt crystals shimmering like diamonds. Being very inspired by the description he decided to create the recipe for Panmarino.

Panmarino aka Italian Rosemary Bread

adapted from Sourdough

1st Preferment Build	2nd Preferment Build	Dough
12 g 100% Hydration sourdough rye starter 24 g Bread flour 14 g Water	50 g Starter 1st build 94 g Bread flour 56 g Water	200 g Preferment from 2nd build 150 g Water 150 g Milk 1 tsp Malt extract 500 g Bread flour 10 g Salt 40 g Olive oil 30 g Fresh rosemary leaves, chopped Coarse sea salt A handful of ice cubes to create the steam

To prepare the first preferment, mix all the ingredients in a bowl. Cover and leave it at room temperature for 10-12 hours.
To prepare the second preferment, add flour and water to the starter of first build. Mix well. Cover and leave it at room temperature for 10-12 hours.
Dissolve the preferment with water, milk and malt extract in the mixing bowl of your stand mixer. Set aside for 10 minutes while preparing other ingredients.
Add the flour to the liquid mixture. Mix all to form a dough. Allow it to sit for 20-30 minutes. Stir in the salt, olive oil and chopped rosemary into the dough and knead until the gluten develops. Turn out the dough and shape into a ball. Grease the mixing bowl with a bit of olive oil and return the dough to the bowl. Put it inside a plastic bag and leave it in the fridge overnight.
In the morning (about 6am) of day 3, take out the dough and fold it once and return it to the fridge.
In the late afternoon (about 5pm) of day 3, take out the dough and let it warm to room temperature over the next 4-5 hours as you gently stretch and fold it. I just folded it once every hour for five hours and kept it from drying out by putting it inside the plastic bag in-between folds. The dough should be velvety smooth, moist and blistered by the time it is ready for shaping.
Divide the dough into two portions and shape. I shaped one portion into a boule and one into a baton. Place the boule in a round bread basket dusted with semolina and the baton in a tray dusted with homemade soya meal. You can use the flour or semolina instead. Place each inside a plastic bag and let rise for an hour or so before putting them in the fridge for baking in the morning. Be sure to cover the dough in the fridge so it does not dry out too much.
In the morning (about 8am) of day 4, heat the oven to 250C/500F. Invert the boule onto a baking paper-lined baking tray together with baton. Just before putting the bread into the hot oven, slash the tops in an asterisk with a sharp knife or a razor blade. Sprinkle some sea salt into the cuts.
Place the baking tray with bread in the oven and throw a handful of ice cubes into the bottom of the oven. Close the oven door and bake for 10 minutes at 250C/500F. If you are using a fan-forced oven, then turn the oven off for 10 minutes or the fan would blow all the stem away.
Now set the oven temperature at 210C/410F and bake for 30 minutes longer until nicely golden brown and crusty. Remove the bread and allow them to cool on a wire rack to room temperature before cutting.

I am sending this to the "Bake Your Own Bread-April" at Girlichef.

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Potato Bread Batons with Cheese and Pear

Friday, February 10, 2012

What could be better than homemade bread, especially when it's studded with the earthy flavours of cheese, walnuts, potatoes, fresh thyme and pears. I love it served with a steaming soup on ice cold days. It's also great for a school packed lunch.

Potato Bread Batons with Cheese and Pear

adapted from daheim und unterwegs

Bread	Cheese Spread
200 g Potatoes, diced and boiled 18 g Fresh yeast 550 g Water, lukewarm 100 g Sourdough 800 g Spelt flour 150 g Rye flour 18 g Salt 150 g Walnut, chopped 4 Pears, seeded and cut into wedges	150 g Gorgonzola 150 g Emmental 150 g Sour cream 170 g Quark Salt and pepper to taste 2 tbsp Fresh thyme, chopped 2-3 tbsp Bread crumb

Peel the potatoes and cut into small pieces. Fill a large pot with the potatoes. Add enough water to cover the potatoes. Once the water boils, reduce the heat to medium and cook for about 15 minutes until potatoes are tender. Drain and cool to room temperature.
In the bowl of your stand mixer fitted with a dough hook, dissolve the yeast in water. Add in sourdough, flours, salt, walnuts and cooked potatoes. Mix on slow speed for 4 minutes, then increase the speed and mix a further 4 minutes.
Place the dough on a lightly floured work surface and divide it into 6 even portions. Shape each into a ball and rest, covered, for 15 minutes. Knead the dough balls gently and briefly. Cover, and rest for a further 15 minutes. Shape each dough ball into a baton and allow them to rest, covered, for 15 minutes.
To prepare the cheese spread by combining all the ingredients in a bowl. Transfer the mixture into a pastry bag. With a sharp serrated knife, slash the top of the bread lengthwise, about 1/4-inch deep. Pipe the cheese mixture onto the cut and press 5-6 pear wedges on top. Allow them to rest for 30 minutes. Preheat the oven to 220C/430F and bake for about 35 minutes until nicely golden brown.

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