Bread Baking Day #58

I haven't been participating lately, even if I wanted too, cause the Bread Baking Day initiated by Zorra (love your new blogsite btw), have always been my favorite blog-event. But my blog-life is suffering from mid-lifecrisis, not really knowing what it's all about anymore, where the point is and how to find energy for it. 

But just before the deadline I managed to make breads for this month edition, hosted by the wonderful and talented Cindy from "Cindystar". She choose the theme "breads with flakes and seeds" and as I and in fact all of us in this household, love breads with seeds and things in them, I just had to get myself into gear and bake something for this event. I used different seeds that were available in my cupboards, but af course you can vary them to your linking and the content of your pantry.

And as it seems that spring, even though still chilly, is coming, I made small breads to take on the road. While I was taking pictures of the breads, one of our chickens, that had managed to get out of the enclosed area, jumped up on the bench and was very happy to spot these rolls on the table. So really everybody in this household seem to love breads with seeds in them! :)

Seed triangles

(makes ± 16)

(this cheeky chicken loves them too!)

(PRINT recipe)

140 g whole wheat flour
280 g white bread flour
40 g cornmeal
2 tsp dried yeast
2 TBsp runny honey

1 tsp salt

2 TBsp vegetable oil

10 g dried soy granules

75 g sunflower seeds

20 g flax seeds

5 g poppy seeds

10 g sesame seeds

25 g pumpkin seeds

± 310 g water

extra seeds for decorating (sunflower, sesame and pumpkin seeds)

Place all the ingredients in a large mixing bowl from your stand mixer. Knead with the dough hook at medium speed until you’ve a souple and elastic dough. Shape it into a ball, lightly grease the mixing bowl and place the dough in it. Cover with greased plastic foil and leave to rest for about 45 minutes.

Prepair two baking sheets/peels with baking parchment.

Place the dough on a lightly greased counter and press it into a

rectangle (40 x 25 cm). Sprinkle the seeds on top for the decoration and press them down.

Cut the dough with a dough scraper in the middle lengthwise. Now cut each of these doughstrips with diagonal cuts in about 8 triangle shapes.

Place the triangles on the baking sheet or peel with baking parchment, cover them with lightly greased plastic and let them rise in a warm place until puffy.

Preheat the oven to 220ºC, preferably with an oven stone.

Bake the triangles by placing them on the baking stone with the parchment paper and let them bake for 15-20 minutes until golden brown and done. Take them out of the oven and leave them to cool on a wire rack.

(recipe by Lien)

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Bread Baking Day nr. 58

Ik heb al een tijdje niet meer meegedaan aan dit bakevent, ookal wilde ik het eigenlijk wel, omdat de Bread Baking Day, gestart door Zorra (mooie nieuwe blogsite trouwens), altijd al mijn favoriete blog-event was. Maar mijn blog-leven wordt geteisterd door een midlife-crisis, moeite om er zin, plezier, noodzaak in te zien en energie voor te vinden.

Maar net voor het verstrijken van de deadline is het toch nog gelukt wat te bakken voor deze maand, die verzorgd wordt door de getalenteerde

 Cindy from "Cindystar". Ze koos het thema : Brood met vlokken en zaden. En omdat ik en eigenlijk ons hele huishouden gek is op brood met 'dingetjes' erin, moest ik mezelf wel een schop geven en iets bakken voor deze gelegenheid. Ik heb verschillende zaden gebruikt, maar je kunt die natuurlijk variëren naar je smaak en de inhoud van je kasten .

En omdat de lente er dan toch eindelijk aan lijkt te komen, hoewel nog steeds wat fris, besloot ik kleine broodjes te maken die je makkelijk mee kan nemen voor onderweg. Terwijl ik buiten op de tafel de foto's aan het maken was van de broodjes, sprong onze kip Nera, die het weer eens gelukt was uit de omheining te ontsnappen, op de bank en loerde vol verlangen naar de broodje (zie bovenste foto). Ik kan dus met recht zeggen dat IEDEREEN in ons huishouden van brood met zaadjes houdt :).

Driehoek-broodjes met zaden

(ongeveer 16 stuks)

(recept PRINTEN)

140 g volkoren tarwemeel

280 g broodbloem

40 g maismeel

2 tl droge gist

2 el vloeibare honing

1 tl zout

2 el plantaardige olie

10 g gedroogde soja stukjes

75 g zonnebloempitten

20 g lijnzaad

5 g maanzaad

10 g sesamzaad

25 g pompoenpitten

± 310 g water

extra zaden voor decoratie (zonnenbloem- en pompoenpitten, sesamzaad)

Plaats alle ingrediënten in de kom van je standmixer. Kneed met de deeghaak op medium snelheid tot je een soepel en elastisch deeg hebt. Vorm het tot een bal en leg het in een licht ingevette kom afgedekt met plastic. Laat het ongeveer 45 min. rijzen op een warme plaats.

Bekleed twee bakplaten met bakpapier.

Keer het deeg op een licht ingevet werkblad en druk het in een rechthoek van 40 x 25 cm. Bestrooi de bovenkant met de extra zaden en druk ze in het deeg. Snij het deeg nu in de lengte in twee delen. Elk deel snijd je dan in ongeveer 8 driehoeken.

Leg de driehoeken op het bakpapier, dek ze af met licht ingevet plastic folie en laat ze rijzen (ongeveer 50 minuten) op een warme plaats.

Verwarm ondertussen de oven voor op 220ºC, bij voorkeur met een ovensteen erin.

Bak de driehoekbroodjes door ze met bakpapier en al op de ovensteen te schuiven en laat ze 15-20 minuten bakken tot ze goudbruin en gaar zijn. Haal ze uit de oven en laat ze afkoelen op een rooster.

(recept van Lien)

Bread Baking Day 2012

And yes today is World Bread Day, an event taken care of by Zorra. I didn't like to enter my 'Russian Rose' for this WBD, because the most fun in it (for me) that there are so many different kinds of breads entered. Therefor I baked a different bread for this occasion, which is one of my personal favorites. 

First of all it's a pullman loaf. I just love bread that comes out of this square pan, it just looks so cute. I still find it exciting when the lid is taken of and you see the loaf perfectly snugg in the corners with a golden colour. And apart from that easy to slice and fit into lunch boxes! 
Second it contains lots of seeds, not only for health, but I just love the taste of them. Next is the use of part white, part whole flour, so it's a bit lighter to eat. The dark colour is from both dark malt powder, malt syrup and a little carob powder. Some use carbo as a substitute for chocolate, so I you don't have it, you can also use cocoa powder. Carob is a bit more subtile and just give the lightest hint of chocolate goodness. Love it.  So there you have it one of my favorite home breads for this Bread Baking Day. Have fun baking and have a great World Bread Day! Thanks Zorra, I'm looking forward to the round up already.

Lien’s dark pullman loaf
(1 pullman loaf)

(PRINT recipe)

2 tsp dry yeast
400 g bread flour
200 g whole wheat flour
10 g salt
10 g carob powder
25 g dark malt powder
2 TBsp malt syrup
30 g vegetable oil
2 TBsp sesame seeds
2 TBsp poppy seeds
2 TBsp flax seeds
40 g almond flakes
40 g pumpkins seeds
40 g sunflower seeds
360 - 400 g water

A large pullman pan: 13" x 4" x 4" (33 cm x 11 cm x 11 cm)

Place all ingredients (not all the water at once) in the bowl of a stand mixer. Start kneading with the dough hook. Knead until the dough is supple.  Add enough water to make a dough that isn’t too wet, but may still be a little sticky.
Shape into a ball  and place in a greased bowl. Cover and let rise until almost doubled. This takes about 1 hour.

Preheat the oven to 220ºC.

Lightly grease your pullman pan. Shape the dough into a log that fits into the pan. Cover the pan (or just close with the greased lid) until it has risen to 4 cm under the rim. Place the bread in the oven with the lid closed (I like to place it directly on the stone) and bake for 20 minutes.

Lower the temperature to 200ºC and bake for another 15 minutes. Now take the lid off (carefull it’s hot!) and bake for another 5 minutes.
Invert the loaf on a wire rack and let it cool completely before slicing.

(recipe by Lien)

5 years and still going strong: Bread Baking Day

A real festive edition of the Bread Baking Day, initiated by Zorra five year ago. Yes it's been five year and it's still going strong. I skipped some month this recent year, due to several causes, but certainly not because I don't like the event anymore!! And I had to take part in the festivities for sure this 5th anniversary. Congratulations to you Zorra, for coming up with this ever popular bread baking event.

The theme was "Beer and bread" this month and as the only bottle of beer left in the house was a dark brown (sweet) beer, I searched and found a recipe that was in need of just that. Flavoured a little more with mustard and thyme and you get a perfect sandwich that goes well with cheese or meat on top. And even though the loaf smelled like beer, it didn't really taste like it. But the beer made it soft and moist and for me that's a good thing in bread.

So here is it, my bread with beer.... and here we go with many more Bread Baking Days to come: Cheers!!

Beer and mustard rye bread
(1 round loaf)

(PRINT recipe)

1,5 tsp dry yeast
140 ml flat, dark beer
1,5 TBsp vegetable oil
2 TBsp mustard (of your own choice)
2 TBsp sugar
1 tsp salt
1 tsp thyme leaves
65 g dark rye flour
± 320 g bread flour

In the meantime preheat your oven to 190ºC, preferably with an ovenstone in it.

Make some slashes in the top of the bread, place it on the stone. Make some steam in the oven by pouring some hot water in a metal container on the bottom of the oven that was preheated too. Bake the loaf for 35-45 minutes until done.

Place all ingredients and just half of the bread flour in a large mixing bowl. Start kneading with the dough hook attached and add more bread flour, little by little, to eventually form a smooth and springy, but still soft to the tough dough. Place in a lightly greased bowl, cover and let rise until you see a little rising going on (this took about 2 hours in my kitchen).

Shape the dough into a ball, cover with greased plastic and let it rise for several hours, until you see an increase in volume. Mind you it won’t rise like a (whole) wheat dough, because of the dark rye flour.

(adapted from “Whole grain breads” - Beatrice Ojakangas)

Bread Baking Day #48

Our wonderful fellow Babe Astrid not only was kitchen of the Bread Baking Babes this month with her lovely rye bread with that lovely orange fragrance,  but she's also hosting this month Bread Baking Day! One of my favorite blog-events initiated by Zorra. A difficult task for Astrid to find another theme, so many has passed already and it's getting harder and harder to come up with a good one. But the spring air must have inspired her and she asks us to bake BREAD WITH EGGS.

The first thing that sprung to my mind was one of those Greec breads with dyed eggs on top of them: "Tsoureki", it just looks fun and festive. But I am not very sure about boiled eggs that will cook for a second time with the bread in the oven, will those still be tasty? Or will they taste like boiled eggs that are totally overcooked, yolk starting to colour green and taste like metal? Maybe I'll try that sometime just to find out, but not this time. I decided to bake a bread with eggs in them. The all time favorite type of bread for the kids: Challah. They eat it without anything on it, they just love the natural taste of it. This bread can be topped with a sugar icing that's been specked with raisins, cherries and chopped pecans. I wanted to do that, also to disguise that I should have put foil on this challah, because it got a little too brown to my liking. But when I checked it, it was already too late for that. It still tasted delicious and the bread was gone before I could ice it the next day. But if you have time for a little extra sweetness, you'll love it!

Sweet Challah

(makes 1 large challah and three rolls)

(PRINT recipe)

10 g dry yeast
± 500 g bread flour
170 g luke warm water
2 large eggs (+ 1 small for glazing)
1 large egg yolk
55 g vegetable oil
1 tsp salt
70 g sugar
(optional; poppy or sesame seeds for sprinkling)

Pre ferment: Mix the yeast with 100 g of the flour and add the water, whisk until smooth and leave to stand until it begins to show bubbles (about 10-20 minutes)

Dough: Whisk 2 eggs, egg yolk, oil, salt and sugar into the pre-ferment until well incorporated. Add the rest of the flour (400 g) and mix it in. Knead until you have a smooth and soft dough. Add water or flour if the dough seems a bit dry/wet. It should feel smooth, soft and just slightly sticky.
Shape the dough into a ball and place in a lightly greased bowl, cover and leave to rise for about 2 - 2,5 hours in a warm place.

Line a 2 baking sheets with parchment paper.
Take ¼ part of the dough and divide this into three equal parts. Shape them into rolls ( ball, torpedo, knot.... whatever you like) and place them onto a baking sheet, cover with greased plastic and leave to rise.
Shape the remainder of the dough into a challah, braided or coiled or just as a plain torpedo shaped loaf and place it on the second baking sheet. Cover with greased plastic and leave to rise.

In the meantime preheat the oven to 170ºC.

When the dough has risen (and doesn’t push back when you make an indentation in it with your finger), brush the loaf/rolls with eggwash and sprinkle some poppy-or sesame seeds on them if you like.
Bake them until done (tent with foil if it browns too quickly) about 30-40 minutes, for the loaf and 18-24 for the rolls. Remove from the oven and leave to cool on a wire rack.

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Bread Baking Day nr.48

Niet alleen was Bread Baking Babe Astrid de keuken van de afgelopen maand, maar ze verzorgt deze maand ook nog de editie van de Bread Baking Day. Eén van de blogevents die ik altijd probeer te doen, gestart door Zorra. Een moelijke opdracht voor Astrid om een nieuw thema te vinden, wat steeds lastiger wordt, om dat het event nu al meerdere jaren loopt. Maar het lenteweer heeft haar geïnspireerd en ze heeft gekozen voor BROOD MET EIEREN, natuurlijk een prima thema nu het bijna Pasen is.ome up with a good one. But the spring air must have inspired her and she asks us to bake BREAD WITH EGGS.

Meteen zag ik zo'n Grieks paasbrood voor me met gekleurde gekookte eieren erop: "Tsoureki", dat ziet er altijd zo feestelijk uit. Maar ik heb mijn twijfels bij gekookte eieren die je dan nog een keer 'kookt' als je het brood bakt. Blijven die wel lekker of worden ze net zo vies als eieren die zo lang gekookt hebben dat ze groene dooiers beginnen te krijgen? Misschien probeer ik dat nog een andere keer, maar nu heb ik gekozen voor een brood met eieren erin. En dat werd het lievelingsbrood van de kinderen: Challah. Ze verslinden het brood zelfs zonder beleg en ik kan het niet vaak genoeg bakken.  Dit brood kan je nog meer een traktatie maken door het te glazuren. Met een simpele glazuur van poedersuiker en water, waar je wat rozijnen, gehakte pecannoten en stukjes kersen door heen doet. Ik was dat wel van plan -al was het maar om de iets te donkere korst te verstoppen-, maar het brood was al weg voor het helemaal afgekoeld was en ik glazuur kon maken. Maar zo smaakte het dus ook al heerlijk. Maar als je de tijd hebt voor wat extra zoetigheid... het klinkt heerlijk.

Zoet Joods brood
(1 groot brood en drie kleine broodjes)

(recept PRINTEN)

10 g droge gist
± 500 g bloem (sterke bloem voor brood )
170 g lauwwarm water
2 grote eieren (+ 1 kleintje om te bestrijken)
1 grote eierdooier
55 g plantaardige olie
1 tl zout
70 g suiker
(optioneel; maan- of sesamzaad voor decoratie)

Voordeeg: Meng de gist met 100 g bloem en voeg het water toe. Roer alles goed door elkaar tot het glad is. Laat het staan tot het begint te bubbelen (± 10-20 minuten).

Deeg: Roer de 2 eieren, eidooier, oil, zout en suiker door het voordeeg tot het goed gemengd is. Voeg dan de rest van de bloem erbij (400 g) en meng het door elkaar. Kneed nu tot je een glad en zacht deeg hebt. Je kunt wat water of meel toevoegen als het deeg te droog of te nat is. Het deeg moet glad zijn en zacht, maar niet extreem plakkerig. Vorm het deeg dan tot een bal en leg het in een licht ingevette kom, dek af en laat het rijzen, ongeveer 2 - 2,5 uur op een warme plek.

Bekleed 2 bakplaten met bakpapier.
Neem ¼ deel van het deeg en verdeel het in drie gelijke delen. Vorm er broodjes van en leg ze op een bakplaat. Dek af met licht ingevet plastic en laat het rijzen). Vorm de rest van het deeg in een gevlochten joods brood of in welke vorm je leuk vindt. Dek af met ingevet plastic en laat het rijzen.

Verwarm ondertussen de oven voor op 170ºC.

Als het deeg gerezen is (als het niet terugveert als je er met een vinger een kuiltje in drukt), bestrijk je de broden/broodjes met ei en bestrooi je ze desgewenst met wat zaadjes.

Bak de broden tot ze gaar zijn: eerst de bolletjes ongeveer 18-14 minuten en dan het brood ongeveer 30-40 minuten tot ze gaar zijn. Dek het brood indien nodig af met wat alufolie als het te snel bruint. Laat de broden op een rooster afkoelen.

(bewerkt naar “A blessing of bread” - Maggie Glezer)

Bread Baking Day #47

It probably won't surprise you all to see this entry appear on the last posssible day, but nevertheless here it is. Another month of the Bread Baking Day-event initiated by Zorra, and this month hosted by Lisa ("Parsley, Sage, Desserts and Line drives"). She choose the theme "BREAD with CHOCOLATE", so maybe I should have baked this for Valentine's day. But a lovely theme and Valentine's day or not, these chocolate buns disappeared like snow for the sun.

I changed the recipe a little, I added some oil to make them moister and more chocolate too... 'cause it wasn't quite chocolaty enough for me. And when in need of more chocolate, you can always spread a little chocolate paste on them!

Chocolate Buns

(makes 12 small buns)

(PRINT recipe)

270-320 g bread flour
pinch of salt
45 g caster sugar
6 g dry yeast
1/2 tsp baking soda
25 g cocoa powder
175 g milk, luke warm
1 tsp vanilla extract
20 g vegetable oil
55 g walnuts, finely chopped
50 g mini dark chocolate chips

Place 160 g bread flour in the mixing bowl, add salt, sugar, yeast ,baking soda and mix. Pour in the luke warm milk and oil and start mixing with the doughhook. When the dough is starting to get together add the nuts and chocolate chips. Now start kneading and add as much extra flour as you need to get a souple dough. Don't add too much or the rolls could be too dry. Place in a greased bowl, cover and let rise until doubled.

Divide the dough into 12 equal pieces, shape each piece like a ball, oval, snail or whatever shape you fancy. Place them on a baking sheet covered with baking parchment, cover with greased plastic. Let the rolls rise for about 1 hour in a warm place.

Meanwhile preheat the oven to 190ºC.

Bake for about 15 minutes until done. Let the cool on a wire rack.

(adapted from "The Ballymaloe Bread Book")

Bread baking Day #46

Although I'm a pretty faithful participant of the Bread Baking Day event initiated by Zorra, I missed the last two editions without it even crossing my mind... must have had a lot of other things on my mind I guess. But this time I'm glad to be able to participate again and give you my entry.

This month the Bread Baking Day is hosted by Noor from "Ya salam cooking" and she asked us to bake a bread from a place we would love to visit. Well that needed some thought. There are so many places I still would love to visit: Egypt to see the piramides, New York to feel tiny between the sky scrapers, Australia to see Ayers Rock and visit my sister, South Africa to experience the wonderful landscapes, New Zealand to visit the Lord of the Rings spots, North America to see the Rocky Mountains, South America to drive through Patagonia, ... the list is endless really.

A country that has been a wish for long too is Iceland, for it's unique landscape with vulcano's, plains, hot springs. I somehow have always seen myself riding a horse over the plains there... though that'll never happen, as I don't know how to ride a horse and I'll never will as I'm extremely allergic to horses. But a Jeep will do too. So I finally decided on Iceland. Now for a recipe... and what better place to look than the books by Beatrice Ojankangas, that specializes in recipes from countries to the north of us. There I found a lovely recipe, light and fluffy, with some texture and perfect for sandwiches. Thanks Noor for this wonderful theme and for letting me dream again about the beautiful world around us.

Grofarbraud
(Icelandic multi-grain bread)
(makes 2 loaves)

(PRINT recipe)

1 cup cracked wheat/bulgur (or mix it with flax seed, millet, sesame seeds)
500 g boiling water
4 tsp dry active yeast
2 TBsp light or dark brown sugar
1,5 tsp salt
2 TBsp vegetable oil
5 to 6 (about 700 - 800 g) cups bread flour

Topping: mixture of flax seeds, sunflower and pumpkin seeds and sesame seeds

Put the cup of bulgur (or mix) in a large bowl and pour the boiling water over it. Stir and let it stand for over hour.

Place the yeast, sugar, salt and 600 g of bread flour in a large bowl. Add the cooled bulgur/seed soaker and the oil and stir it in. Cover and let stand for 15 minutes. Start kneading the dough with your dough hook in the machine (or by hand) and add enough extra flour to make a souple and elastic dough, that cleans the sides of the bowl. Shape into a ball, place in a greased bowl and cover. Let rise until doubled (about 1 - 1,5 hours).

Divide the dough in two equal parts, shape them in torpedo shapes. Make the seed mixture (enough to coat the two loaves) and spread them on a flat surface. Wet the top of the loaf and press it into the seed mixture. Repeat with the second loaf.

Place both loaves on a baking sheet with baking parchment, leaving space betweem them so they can rise. Cover with greased plastic and let rise until almost doubled.

In the meantime preheat the oven to 400ºF/200ºC, preferably with a oven stone in the oven.

Make some diagonal slashes on top of the loaves. Slide them onto the hot baking stone (or in the middle of the oven on the sheet) and mist the oven with water or pour some hot water in a also preheated metal tin on the bottom of the oven to create steam. Bake them for 30-35 minutes until brown and done.

(adapted from: “The great Scandinavian baking book” - Beatrice Ojakangas)

Bread Baking Day # 43

Last day to post my entry for the Bread Baking Day. I was planning on skipping it. We've got back from our Italian holiday 1,5 weeks ago and I totally felt weird. Maybe not only the temperture shock, I don't know, but I felt totally lost and depressed being back here. Could hardly remember the last three weeks. And suddenly I was back in this boring (cold) routine and I couldn't shift gear. But slowly I'm adapting again to living my plain life and decided to bake for Bread Baking Day after all, the event initiated by Zorra and this time hosted by Judy ("Judy gross eats"). I love her theme "Onion breads", they give such a great smell in the kitchen and tastes great too! I choose to make rolls using Spring onions, as I had them in the fridge and they are mellow in taste. In combination with tomatoes always good, I'd have added a little bit of cheese too if I didn't have to bear our son's milk allergy in mind.... then it would have been almost like a ball shaped pizza. But this was just fine, the semolina gives a bit of a bite and we all enjoyed them a lot.

Spring onion and dried tomato rolls
(makes 12)

(PRINT recipe)

sponge

100 g bread flour

50 g water

2 g fresh yeast or a pinch dry yeast

dough

250 g bread flour

150 g fine semolina

13 g fresh yeast or 5 g dry yeast

270-300 g water

25 g olive oil

13 g honey

13 g salt

4 spring onions, chopped (white and green part)

60 g sun dried tomatoes (soaked in water and drained), in small pieces

Sponge

mix all the ingredients for the sponge, knead well. Place in a bowl, cover with plastic wrap and let stand for 4 hours.

Dough

Place flour, semolina, yeast, water, oil, honey and salt in a mixing bowl and start kneading, when it is beginning to come together add the sponge in pieces. Knead until you have a souple dough. Let it rest. Take the dough out, flatten it on a lightly oiled surface and sprinkle the spring onion and tomato pieces over it. Roll it up and knead a little to incorporate them into the dough.

Place in a lightly oiled bowl, cover and let rise until doubled.

Divide the dough into 12 equal pieces and roll them into rolls. Place on baking parchment on a baking sheet. Cover with greased plastic and let rise until almost doubled.

In the meantime preheat your oven to 220ºC, preferably with ovenstone.

Sprinkle a little semolina on the rolls and slash them crosswise.

Bake them until light golden (about 18-24 minutes). Let them cool on a wire rack.

(adapted from “Pane” - Anna Gennari)

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Bread Baking Day nr. 43

Nederlandse versie volgt z.s.m.!!