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© 2022 | http://angiesrecipes.blogspot.com

To keep bread fresh for longer, it really only needs one thing: more water. Easier said than done, because simply dumping more water into the dough just doesn't work. Depending on the variety, flour can only absorbs a limited amount of liquid. The higher the W-value of a flour or its protein content, the more water can be bound. For example, the most highly refined soft flour has a W index of between 90 and 180. It absorbs up to 50% of its weight in water. Plain flour has a W index of between 180 and 250 and absorbs up to 65% of water. Spelt contains less gluten than wheat, and can therefore bind less water. As a general rule, the darker the wheat flour, the better its ability to absorb liquid. The lighter the flour, the more coarse-pored, fluffy and soft the crumb of a loaf can develop. Basically, old bread porridge is just flour cooked with water, which causes some of the starch to gelatinize, very similar to 'tangzhong' method, which helps retain a lot of moisture in dough. But in this recipe I am using old bread instead to make this 'pudding or porridge-like' starter.
I love adding nuts and seeds to my bread. If you do too, then one thing to rememeber is to soak the seeds and nuts beforehand. Otherwise, they take the moisture out of the dough and the bread will become dry again. The seeds are brewed with boiling water and get swollen with water. Cool it before adding to the bread, where they provide taste, bite and great nutritional value.

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Sweet braided buns made from only one strand! Butterzopf is probably the most famous Swiss bread and usually baked in the form of a plait. These single-strand braids are about the size of regular buns, and can be halved and spread deliciously with butter and honey or jam, and enjoyed for breakfast or afternoon coffee. For these mini braids, I used a commercial yeast dough without a preferment, so they are rather simple and quick to make. Retarding dough overnight in the refrigerator adds flavour, improves texture and gives you much more flexibility as to when you can bake your bread. If desired, sprinkle some large pearl sugar, nuts or seeds on tops.

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Finishing salts are an easy and perfect way to use the herbs in your garden and they make beautiful and delicious handmade gifts for the family and friends. The chive blossom salt not only tastes fantastic, but also looks great with its light purple colour.
You can use chive blossom salt on grilled meats and veggies, sprinkle it over avocado toast, and salads, or use it to make a compound butter. My favourite way to use it is to season a blue steak, salad, roasted asparagus and Quark cheese-so simple yet so dang tasty.

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This spelt bread recipe is as delicious and easy to make as it is nutritious. Chia seeds and flax seeds contain nutrients like fiber, protein, and omega-3 fatty acids and can help lower blood pressure, improve heart and bone health. This is a delicious, quick bread recipe for a wonderfully juicy spelt bread that's jam packed full of goodness with golden flax seeds and sunflower seeds. Easy to make yourself and super healthy. Enjoyed it with butter, cheese, and / or your favorite cold cuts, this wholesome bread is a delicious, healthy treat for breakfast.

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A no bake fruit art with butter cookie crumb crust filled with homemade blueberry curd, then garnished with some white chocolate crunchy balls--simple, delicious and perfect for hot summer days when the berries are in abundance. Do make an extra portion of blueberry curd to spread on homemade bread or pour over some pancakes. You can use fresh or frozen blueberries for the curd. Berries of any kind always yield delicious results! Besides blueberries, you could opt for raspberries, blackberries, or strawberries.

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This arugula salad with Serrano ham is fresh, healthy and delicious. The paper-thin sliced Serrano ham with an aromatic taste or Italian Prosciutto if you prefer the milder taste, perfectly complements the peppery arugula salad with dried tomatoes. Other greens like romaine and curly endives are good choices too. The sophisticated salad gets the necessary zing with a basil pesto and makes a wonderful appetizer especially on hot summer days.

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St. Gallen Bread with 100% Bread Flour

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St. Gallen Bread is a traditional Swiss bread loaf that is shaped into a round knot with a torn front with a very crunchy, thick crust and a dense, soft and tender interior. It is one of the most common and popular breads found in almost every region of Switzerland, esp. in German-speaking region, and in almost every grocery store and bakery. Originally, St. Gallen bread was common in the cantons of St. Gallen, Thurgau and both Appenzells, although in Appenzell it is called "Appenzeller Brot" and in Thurgau "Thurgauer Brot". Today it is mostly made in loaves of 500 g or 1 kg, sometimes 250 g. In the past, loaves of 2.5 kg were common.
I simply shaped my St. Gallen bread into a big knot, very much like a snail shell. If a traditional St. Gallen bread shape is desired, then divide the dough into thirds and shape each into a ball. Place them on a floured parchment paper and chill in the fridge for 12-18 hours. Lightly flatten a dough ball and fold in two thirds of the dough from the back side to the front side, then one quarter from the upper left side. Now you will have kind of a “nose” in the middle, and with the sides of your hands, press the dough a little on the left and right side of this nose. This will result into kind of little wings – fold the wings into the middle. Repeat with remaining two dough balls. Place them together on parchment paper or into a loaf pan. Check out the Kochtopf's blog or Marcel's video below if you need more details on shaping process.

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© 2021 | http://angiesrecipes.blogspot.com

For the perfect combination of sweet and salty, you can't go past this watermelon, blueberries and feta salad with cumin maple syrup vinaigrette. Serve this vibrant salad that's bursting with flavour, colour and nutrients, as a side to your favorite protein dish (we enjoyed it with a bone-in, skin-on pork shoulder roast flavoured with fennel) for the ultimate summer feast. It's refreshing, deliciously healthy and a perfect dish for entertaining. The sweetness of watermelon and Gorgonzola would make a great combination too if you prefer a stronger flavour of cheese or ricotta if you want a milder variety.

1. Whisk freshly squeezed lemon juice, olive oil and maple syrup in a small serving bowl. Season with cumin, salt and pepper.
2. Wash and dry the watermelon. Cut the clean watermelon into triangles, about 2cm thick. Arrange watermelon on a large serving platter with blueberries and chopped mint. Drizzle some prepared dressing over. Crumble feta over the salad and sprinkle the black sesame seed over.
3. Serve as an easy appetizer, a light snack or as a side to your favourite source of protein, such as meatballs, chicken wings, steak, salmon, or pork roast.

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There's nothing like a good slice of whole rye bread! Spread with butter or topped with cheese, and sausage. It's perfect for breakfast, in between meals or for supper as home-baked always tastes best!Nothing else goes into the dough here but wholemeal rye, water, salt and optional malt extract. A little time, a little practice and you have a hearty and nutritious bread on the table. The bread releases an irresistible aroma as soon as it is baked. You can tell if the rye bread is baked through by tapping on the underside of the loaf. If it sounds hollow, the bread is ready. It is best to let the loaf cool down completely before cutting it.
Wholemeal rye flour is rich in dietary fibre as well as minerals due to the high proportion of husks. Fibre promotes good and healthy digestion, while the minerals perform various tasks; phosphorus, for example, is important for strong bones and zinc ensures good defences. The B vitamins are also essential for the brain and nervous system.