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Wholewheat Raisin Bread

3 Nov

Nothing beats the scent of fresh, homemade bread. Okay, except the scent of fresh, homemade cupcakes… But still!

Wholewheat Raisin Bread

Ingredients (for 1 loaf)

  • 300ml luke warm water
  • 3 tsp active dry yeast
  • 250g all purpose flour
  • 200g whole wheat flour
  • 100g old fashioned oats
  • 1 tsp salt
  • 150g raisins

Directions

  • In a small bowl, combine the luke warm water and the yeast. Give it a good stir and set aside for about 5 minutes, until the yeast begins to form bubbles.
  • Sift the all purpose flour, whole wheat flour, oats and salt into a large bowl .
  • Stir in the yeast mixture until the dough is starting to pull away from the bowl (it gets less sticky and is forming a nice ball)
  • Now get the dough out of the bowl and start kneading for about 10-15 minutes.
  • Form a ball with the dough, place it back into the bowl and cover up with a towel.
  • Put aside in a warm place for 1 hour (I always preheat my microwave for a minute and then put my bowl in there).
  • The dough should have doubled in volume after an hour.
  • Add the raisins and knead the dough for another 10 minutes
  • Form the dough into a log and put it in a pan (I used a 23cmx13cm rectangle  one)
  • Cover the pan with a towel and put aside again for about 1 hour.
  • Preheat the oven to 190°C.
  • Bake the bread for 30-40 minutes (until golden and hollow sounding when tapped)
  • Let the bread cool down completely

Source: adapted from Pastry Affair

Rolls with seeds

27 Okt

Weekend means a nice breakfast, so I made us some rolls. To be honest, I baked them last night, because they need a few hours to rise properly, and I’m always too hungry in the morning to wait for that. But even left out overnight, they still tasted amazing.

A lot of people think baking bread or rolls is elaborate and complicated, but that’s really not true. The only thing that takes up some time, is the rising process. To make the dough, you just combine some stuff, give it a good knead and put it aside with a towel on top.

So don’t hesitate and start baking!

Rolls with seeds

 

Ingredients (for 12 rolls)

  • 250ml luke warm milk (I used soy milk)
  • 125 ml luke warm water
  • 1 package (11g) active dry yeast
  • 4 Tbsp olive oil
  • 1 Tbsp honey, rice syrup or another liquid sweetener
  • 2 tsp salt
  • 250g all-purpose flour
  • 375g whole wheat flour
  • 1 beaten egg plus 1 Tbsp whole milk
    (I used the vegan version: 2 Tbsp soy milk + 1/2 tsp cornstarch)
  • Seeds for garnishing (I used chia, flax and sesame seeds)

Directions

  • In a small bowl, stir together the luke warm milk and water.
  • Whisk in the yeast and let stand for about 5 minutes, until the yeast begins to form bubbles.
  • Whisk in the olive oil and honey.
  • Sift the all purpose flour, whole wheat flour and salt into a large bowl .
  • Stir in the yeast mixture until the dough is starting to come away from the bowl (it gets less sticky and is forming a nice ball)
  • Now get the dough out of the bowl and start kneading for about 10-15 minutes. Use your imagination: pull the dough, slam the dough, push the dough, …
  • Form a ball of the dough, place it back into the bowl and cover the bowl with a towel.
  • Put aside in a warm place for 1 hour (I always preheat my microwave for a minute and then put my bowl in there).
  • The dough should have doubled in volume after an hour.
  • Turn the dough onto a work surface and shape into 12 rolls.
  • Space the rolls on a parchment-lined baking sheet, make sure they’re not too close to each other.
  • Cover the baking sheet with a towel and put aside again for about 1 hour.
  • Preheat the oven to 200°C.
  • Meanwhile, prepare your egg wash in a small bowl by mixing the egg and milk together, or by mixing the soy milk and cornstarch together.
  • Brush the rolls with the egg wash and sprinkle with your seeds.
  • Bake them for 15 minutes.
  • Let the rolls cool down completely.

Source: adapted from The Curvy Carrot