Tag Archives: Wholewheat

Molasses bread

I love making bread. There is something deeply soothing in handling bread dough, letting it rise and shaping it. And I’m not even talking about the smell of freshly baked bread! Anyhow, I have been experimenting with different bread recipes lately and I particularly love bread with molasses in it. The caramelised flavour it confers to the loaf is just amazing. I’ve loosely used the recipe from Fast & Easy cookbook, the book that was sold with any TM31 in UK & Ireland.

MolassesBread_001

Source: Fast & Easy cooking

Ingredients

270g strong wholemeal/granary flour
130g strong white bread flour
1 sachet fast instant yeast or 30g fresh yeast
1 tsp fine sea  salt
1tsp tsp sugar
200g water
50g olive oil
1 tbsp molasses

MolassesBread_002

Method

  1. Warm water and yeast 2 min/37C/speed 2.
  2. Mix in the other ingredients 6 sec/speed 6  (going progressively from speed 2 to 6 to avoid projection of water and flour onto the lid) to combine. The dough should form a ball and should begin to clean the sides of the bowl. If too dry, add a little more water and mix a few seconds more.
  3. Set timer to 2 minutes and set the Kneading function on. The mixture should end up soft and pliable and a bit tacky.
  4. Remove the lid, turn the bowl upside-down, undo the base unit and the dough will drop out, bringing the blades with it. Gather the dough together into a ball.
  5. Press lightly into a tin or make a loaf shape or rolls and place on the baking sheet.
  6. Brush lightly with olive oil, cover with cling film and leave to rise in a warm place for about an hour or until doubled in size.
  7. Bake 20 to 30 minutes for a loaf or 10 to 12 minutes for rolls at 220C.

Honey and buttermilk wheat bread

I needed buttermilk for a recipe but as usual, I only needed a small amount and since they only sell buttermilk by the litre, I was left with about 900ml of buttermilk that I didn’t what to do with.

A little google search later, I found this bread recipe, which sounded delicious. I added a bit more flour than the recipe called for because the dough was still quite wet and I also added a few seeds for the crunch and health benefits. It turned out beautifully with a dark, crispy crust (due to the honey and a ball of water I had placed on the sole of the oven) and tasted fantastic! It was the perfect match to my Smoked cardamom infused apricot jam!

HoneyBread_002

 

HoneyBread_001

Source: Home cooking at About.com

Ingredients
Makes a 2lbs loaf

1-1/2 cup buttermilk (375g)
25g butter
3 Tablespoons honey
1-1/2 teaspoons salt
1/2 teaspoon baking soda
2 cups bread flour (I added 1/2 cup to that so in total 375g)
1 cup whole wheat flour (150g)
2 teaspoons yeast
50g nuts and seeds (optional)

Method

  1. Place all the ingredients in the order above in the TM bowl.
  2. Mix 15 sec/37C/speed 3 to mix all the ingredients. If too wet or too dry, add flour/buttermilk accordingly.
  3. Knead 3 min. Tip out into an oiled bowl (take the bowl upside and free the blades to easily get the dough out). If any dough sticks to the blades, just whiz on speed 10 for 1 second and scrape the dough from the sides.
  4. Cover the bowl and leave to rest in a warm place for 1 to 2 hours until doubled in size.
  5. Shape the dough in 1 big or 2 smaller loaves and leave to rise for another hour in a warm place, covered with a tea cloth.
  6. Preheat the oven at 200C (fan oven) with an ovenproof bowl of water sitting on the sole.
  7. Score the top of the dough with a sharp knife a few times and bake for 30 minutes. Leave to cool on a rack.

HoneyBread_003