Posts Tagged With: bread

Seeded spelt bread & simple tips to make awesome loaves

Posted on March 22, 2016 by leroy watson

Here’s a simple, wholesome and tasty loaf for all made with one of our favourite flours, spelt. In the wonderful world of bread making, this Seeded Spelt Bread is one for the beginner but will no doubt be enjoyed by everyone. There is nothing that can beat the fresh wafts of warm bread floating around your house, although Dad’s mulled wine at Christmas does come close. Bread wafts instantly makes a house into a home.

Shop bought bread, not even the posh deli style stuff, can come close to a lovely loaf of home baked happiness. Some things you just can’t buy and I believe that most foods are well worth that little bit extra effort and bread is definitely one of those.

There is something priceless and utterly magnificent about the whole bread making process. Its magical and only takes a little practice and know how. I’ve popped a few tips below that will get you started on the road to bread brilliance. If you’re a keen baker, and lets face it, its become a bit of trend recently, this loaf is simple and yet delicious.

A loaf of bread is surely one of the nicest things you could ever give to someone. If I enter a persons house and they say ‘I’ve just taken some loaves out of the oven’ it’s like entering some kind of ideal parallel universe where everything is just about right. I was once made a German sourdough loaf by some friends and I rave about it still. It was over five years ago but I’ll be taking that loaf to the grave! I wanted to move into their kitchen and make baked goods for the rest of my days.

In my humble opinion, making bread is one of the most soulful things you can do in the kitchen. Really, I see cooking for people as a privilege. Once you get the hang of it, the world of bread is yours to explore. There is no doubting that bread making can be daunting at first and you’ll probably not knock out a perfectly risen and crusty sourdough loaf at the first time of asking. But stick to the basics and you’ll make something wholesome and full of homemade goodness.

We don’t eat loads of bread in the BHK, I might bake one morning a week. At work, I bake bread every morning and its one of my favourite ways of starting a day. All that kneading wakes the body up nicely. For me, keeping things simple first thing is always a good idea!

Breakfast loaves at Trigonos, almost ready for the oven

WHAT IS SPELT?

Spelt is one of my favourite flours giving a lovely light and nutty loaf. It is really different from using wheat flour and is a highly nutritious grain that many people who are sensitive to wheat can enjoy. Sometimes known as dinkel wheat (a word I appreciate) spelt has been cultivated since 5000BC. It’s fair to say that folk around here in North Wales have probably been making loaves like this since the Bronze age.

Spelt is basically a sub species of wheat and being an ancient grain, has not been manipulated to meet manufacturing needs (like many variations of wheat have for example). Spelt is easy on the digestive system as the gluten in spelt is water soluble and breaks down when mixed or chewed. Being an ancient grain, spelt has kept its hard hull intact. Many modern wheat grains have no hull which protects the grains from pests and the elements. These wheat grains have now developed an enzyme inhibitor that keeps pests at bay but effects the way that we digest these grains, as enzymes are an essential part of good digestion. If you feel bloated or heavy after eating bread, switching to spelt bread may be a good idea.

SIMPLE TIPS FOR AWESOME LOAVES

Bread takes some time and effort, not to mention a little technique and skill:

LINING – Line your loaf tin/ oven tray with baking parchment. If your equipment is not totally non-stick, and that attribute is quite rare, then don’t risk a sticky situation. Quickly line with baking parchment and you are certain of a simple extraction.
PROVING – The texture of a loaf comes mainly from the gluten waking up and doing its thing. This takes a long proving and some kneading. You don’t always have to pummel your dough for a long time, you can even leave dough in a fridge or a cool place for a very slow prove, overnight for example. This allows gluten and flavours to develop and makes for a delicious loaf. In Wales, it is so cold and we have no central heating, we have no choice but to take it slow. We have however been known to use a warm hot water bottle to help get our dough woken up.
OVEN – Baking in general will mean getting to know your oven. They are all different and timings may vary. Where you place loaves/ cakes in an oven has a huge effect on the outcome and results will vary depending on whether the oven is heated by a fan or the main heat source is from the base etc. It can be trail and error at first and the only way to learn sometimes is an over baked bottom on your loaf.
PRESENTATION – Bread looks cool when its a bit rough I believe. Smooth is nice but try and give the surface some texture by not playing with it too much. Tears and bobbles are great on bread and add to the texture of an interesting loaf. You may also like to slash the top of the loaf before the final proving. This adds texture to the loaf and also looks mighty fine. Dusting with flour will result in a soft crust and brushing with soya milk will result in a crisp and darker crust. With wet doughs, the loaf will spread out in the oven a little, this is worth bearing in mind if you have a particular shape in mind.
OBSERVE – Its also important to remember to be patient with bread making and flexible. Observe the bread, whats happening to it? When proving the loaf, is it rising too quickly or too slowly. This will all be dependent on the ambient temperature (or you forgot the yeast!!) Gauge whether the loaf is actually twice the size and amend the timings, less or more. Sometimes the loaf will take much longer to prove and that is fine and actually preferred. The key factor is that the yeast wakes up and does its thing, working its magic within the bread. A quick prove can result in off, sour aromas and big air pockets in the loaf.
KNEADING – A wet, sticky dough is always better than dry and floury loaf. I use oil when kneading the loaf as this will not add flour to the recipe, changing the texture of the loaf. Many bread makers use dough spatulas instead of hands when ‘kneading’. The old fashioned image of sleeves rolled up and pummeling an hapless lump of dough is not always the best way to go. When your dough can stretched easily without breaking, around 8 inches is a good gauge, then its ready.
STEAM – Turn your oven at home into a professional bakers oven by adding a cooking tray to a lower shelf whilst preheating and when the loaf goes in, pour some water into the tray. Creating steam which allows the loaf to develop a nice thick and light crust. I do this with most loaves.
YEAST – This is the magic dust that makes bread rise. Always keep it separate from salt, they don’t get along and salt can kill it. Add them to different parts of the bowl. You can add your yeast to the warm water before mixing, but I find that it wakes up by itself.

Recipe Notes

I like this loaf with poppy seeds included in the seed mix. They have a lovely flavour and give a nice bite to the loaf. You may also like to add dried fruits like dates, apricots or herbs like rosemary and thyme to the loaf. Spices like cinnamon and even garam masala can be delicious.

Rapeseed is one of my favourite oils and is local to us in the UK. It has a great flavour that compliments spelt well, but you can use any oil, olive or sunflower etc.

Remember that spelt proves quicker than wheat. I have proved this loaf twice, but you can easily omit the first prove and go straight for a single 40 minute prove followed by baking. This is of course quicker and leads to a lighter loaf and ever so slightly crumbly. Not better or worse really, just different.

This bread can be baked in a loaf tin, this makes it easier to handle as the dough can be quite wet. If your just starting on your bread journey, go for a 1kg tin here. Handling a spelt loaf is different from a wheat loaf, it can be quite floppy and needs some gentle encouragement (see below).

Add white flour instead of spelt for a lighter loaf.

Due to the gluten being different in spelt, it does not take as much kneading as wheat. This can actually break down the gluten in the loaf, as oppose to strengthen it as with wheat.

Seeded Spelt Bread

The Bits – For one large loaf (10-12 slices)

500g spelt flour

1 teas yeast

1 1/3 teas salt

1 tbs malted rice extract (or sweetener of choice)

2 tbs rapeseed oil (plus extra for brushing)

2 handfuls mixed seeds (choose from poppy, sesame, sunflower, pumpkin, hemp etc)

350ml warm water

Do It

In a large mixing bowl add the flour, seeds, salt and yeast. Stir the sweetener into the water and gradually pour the water into the flour mix. Mixing it in with your hand or a wooden spoon. Once all of the water is combined and a dough is formed add the oil and brush/ rub all the excess dough on your hands/ spoon back into the bowl and begin to knead the dough.

If your bowl is big enough, its possible to knead it in the bowl. Otherwise turn out onto a cool surface, ideally lightly oiled. Knead, it will be quite sticky, don’t worry, just give a good twist and pummel. A lightly film of oil on your hands helps with the stickiness. Work it! Imagine you’re a kid again playing with food. Its fun! Give it roughly a couple of minutes kneading. When the dough is smooth and pliant, you’re ready.

Form a ball and lightly oil it all over, in the bowl, lightly cover with a kitchen cloth and leave in a place that is slightly warmer than room temperature for 45 minutes. The warmer it is, the more the yeast will come to life, so keep your eye on it. The key is that the dough doubles in size.

A nicely shaped spelt dough ball, ready for its first prove

Now knock it back (or knead it again). Basically knocking the bubbles out of the bread and getting the gluten going even more. This will all add to the firm and chewy texture of the loaf. Form a rough and fat ball. It will spread out, so tall is good.

Sprinkle or roll the dough in seeds if you like. Grab an oven tray lined with baking parchment and place your dough on it and leave to prove for 35 minutes, until the dough has almost doubled in size (ideally, in a very perfect world, leaving just a little room for expanding in the oven).

Preheat an oven to 200oc and place a baking tray on a lower shelf.

The loaf ready for its final 35 minute prove

This is spelt so the loaf may now look like a fat pizza base. This is fine. Using your hands or a spatula, gently form the loaf back together into the shape you prefer, pushing it and tucking it in. You don’t want to handle it much at all at this stage. A bit of gentle persuasion is best. The loaf will be quite thin, nothing like a sphere but should not resemble a gorgeous, 2D frisbee.

Pour a couple of cups of water into a the now hot oven tray (lots of steam) and pop the loaf into the oven on a middle shelf.

(The tray steaming step is not essential).

Bake for 40-45 minutes. Tap the base, it should sound nice and hollow with a good crust. If this is not the case, pop it back in for another five minutes and repeat the process.

Lovely light spelt loaf with a good thick crust

Once baked, leave the loaf on a wire rack (with a few inches of clearance underneath, too close to the surface and you’ll end up with a soggy bottom, which is never pleasant). I give it at least 30 minutes before tucking in. If you are in a hurry to cool the loaf down, cut in half or quarters. This will release the steam making the loaf cool much quicker.

Serve

Makes a brilliant slice of toast and is ideal with soups especially. I like it best warm with a drizzle of nice rapeseed oil or a little pot of balsamic vinegar and olive oil. Just a quick dip in that and then………woahhhhhh! Lovely stuff.

Foodie Fact

Spelt is a good source of protein, dietary fibre, some B vitamins and minerals, especially manganese with good levels of iron. It makes for a highly nutritious loaf.

Categories: Baking, Healthy Eating, photography, Recipes, Vegan, Wales | Tags: bread, cooking, food, nutrition, recipe, spelt, vegetarian | 4 Comments

No-Knead Pizza Dough

Posted on August 12, 2015 by leroy watson

Roasted Med Veg Pizza with Toasted Peanut Pesto and White Bean Puree

A super easy way to make pizza or flatbread dough and the best thing is that it sits happily in your fridge for days, waiting patiently to be used. No knead, a few stirs with a trusty wooden spoon and the flour’s gluten develops in the fridge and leaving it this way makes for a full flavoured dough.

Making pizza is always a load of fun, especially when kids are thrown into the mix. Jane’s niece and nephew were visiting this week so we had to get some pizzas in the oven! Jane and I don’t eat much white flour at all, but pizza night is our one exception. I like a whole wheat base, or other flour, but a white flour base just seems like a treat and traditional. After visiting the south of Italy last year, I don’t think Jane and I’s approach to pizza and pasta will ever be the same. We now have very regular Italian feasts and making your own pizza bases is superbly simple. We have used plain, all purpose flour here, but finer ground flours like strong/ bread flour or even ’00’ flour would be interesting. ’00’ especially makes for a pizza base with more texture, a bit more chewy.

I love the way that flavour develops in dough when left for a time, of course sourdough bread is amazing and its that patient build up to a fantastic bread that really makes it a special food, a cooking process that is riddle with magic and mystery. Yeast is just a very interesting thing! Given the right care and attention, it works wonders on our humble ground grains.

Vegan toppings are super healthy and we always try to get as many veggies on our pizza as possible. The pizza we made last night has toasted peanut pesto (very similar to the recipe in Peace & Parsnips) and white bean puree on for added richness. It also has a layer of reduced tomato passata, roasted Mediterranean vegetables and red onion. Overall, a highly OTT and delicious affair that left all around the table (vegans and non vegans) commenting how tasty pizza can be when cheese-less. I ate Marinara (just tomato sauce and the occasional, single basil leaf) in Italy for over two weeks and never got sick of it. I think I’ve always appreciated the base as much as the toppings!? We are not huge fans of vegan cheeses, other than the homemade variety. We are ever open minded however. We’d love to think that one day, some clever sort will invent a cheese that melts like a dream and is also full of healthy plant power. Otherwise, we’ll stick happily to nut and bean based cheese-like happiness.

Have you ever tried a pizza with a cauliflower base? Its not exactly traditional, but a delicious alternative to flour if you are gluten free or looking for something that radiates good health. We may get a recipe together soon and pop it on the BHK. In fact, we’re turning into a right pair of dough balls this week. We’re going baking mad. With loaves and cakes all over the place. I have just made a chocolate and coconut loaf that I’d love to share here soon. Chocolate toast! We’ve been lathering it with our neighbours home grown raspberry jam. We only managed a handful of raspberries this year from our juvenile bush. What a difference the length of a garden makes, Dawn’s razzers are rampant!

comment Pizza dough ready for action and a random niece (lovely Martha)

The Bits – 4 medium pizza bases
325ml water (lukewarm)
1 1/2 teas yeast
2 teas salt
1/2 tablespoon brown rice syrup (or sugar)
85ml olive oil
475g unbleached all-purpose flour

Extra flour and oil (for finishing the bases)

The dough proves and matures nicely in the fridge adding good flavour and texture

Do It

Sprinkle the yeast into the warm water, stir and set aside for a few minutes.

Add all dry ingredients to a container, mix with a wooden spoon/ spatula. Gradually pour in the water, mixing all the time. Then pour in the olive oil, mixing as you go. The dough with now be taking shape, give it a few more good stirs. Cover loosely with oiled cling film and leave to prove in a warm place for 2 hours. Then cover again with cling film, loosely, and pop the dough into the fridge. Use the next day. This dough keeps nicely for 10-12 days in a fridge, you can use it little by little. We have made double the quantity, meaning you’re sorted for pizza or flatbreads for over a week. Very convenient.

Best to bring the dough out of the fridge an hour before you need it, let it get back to room temperature. You can scoop some out with a spoon if you’re not using the full amount. Maybe you’re just looking for a couple of quick flatbreads?

On a cool, well floured surface, knock the dough back by kneading it a few times. You will need to sprinkle extra flour over here. Sticky is good and will make a pizza base with great texture. Once the dough is knocked back, cut into pieces. One decent pizza base is about the size of a apple. Wipe your surface down and lightly oil a piece of baking parchment (makes things a lot easier). Rub some oil into your hands and begin to form the dough into your desired pizza shape. Do this by stretching the dough with your finger tips and the heel of your hand. I like my pizza thin crust, meaning roughly 1/2-1cm depth. Use more oil on your hands if its sticking.

Gently lift the parchment onto a baking tray and set aside for 15 minutes before adding your toppings. You may need to stretch out the dough again at this stage, it might shrink a little. Bake in a very hot over (220oC+ fan) for roughly 8-10 minutes. You may like to swap it around 2/3 of the way through cooking depending on your oven (one side can cook quicker than the other). You know your oven! The all have their own little characteristics.

Vegan Pizza!!!!!!

Serve

This dough is highly versatile and can be rolled out into thin or thick flatbreads, depending on what you’re eating. Just remember to leave it for 10-15 minutes before putting it into the oven for the yeast to wake up and do its thing.

Foodie Fact

There is really very little good to say nutritionally about white flour in general, other than stock up on nice healthy toppings (go vegan!) and then enjoy the deliciousness. Maybe pencil in a few extra push ups or lengths of the pool (see below)….

Swimming off all that pizza down at Dinas Dinlle

Categories: Baking, photography, Recipes, Vegan | Tags: bread, dough, flatbread, flour, homemade, italy, pizza, recipe, vegetarian | 1 Comment

No-Knead Everyday Loaf

Posted on April 25, 2015 by leroy watson

No-Knead Everyday Loaf

Risk free, no brainer baking. Perfect! If you have never made bread before, start here…….if you’re a pro kneader, give this one a whirl, you’ll be surprised by the results.

This is bread making without all the fuss and mess. In fact, its as simple as; combining, baking, eating. This is a light loaf, with a slightly crumbly finish, like an Irish soda bread (without the faint twang of soda). You can really taste the yoghurt which is a nice addition, giving richness to the loaf.

This is a bread that we make regularly and is perfect for a quick loaf in a hurry. There is no proving or hanging around with this one. Mix it up, whack it in the oven and before you know it, your whole house is fragrant with the joys of imminent warm bread. Homemade bread is the only way to go and with recipes like this, its hassle free.

Adding sparkling water to your baking really adds a lightness to proceedings. Normal water works fine here also.

Jane nibbling on a ‘Tostada con Tomate’ – One of the recipes in our new cookbook – Peace and Parsnips

Modified from the awesome vegan baking book ‘The Vegan Baker’ by Dunja Gulin

The Bits – Makes a 1/2kg loaf (around 8-10 slices)

275g unbleached white flour

125g wholewheat flour

2 teas baking powder

50g rolled oats

1 ½ teas salt

250ml soya milk

225ml water (sparkling water is best)

4 tbs soya yoghurt (unsweetened)

2 tbs olive oil

Everything in neat bowls, probably the tidiest bread making recipe (no flour everywhere for a start)

Seed Mix

3 tbs rolled oats

1/2 teas caraway seeds

2 tbs flax/linseeds or sunflower seeds (any seed will do….)

Loaf topped and ready for the oven

Do It

Preheat an oven to 220oC (425oF).

Sift the white flour with the baking powder, then stir in the oats and salt. Mix well.

Mix in the wet ingredients and combine well with a trusty wooden spoon until a sticky dough is formed. It should be easy to spoon, add a touch more water if needed.

Line a loaf tin with oiled baking parchment, the neater, the better. Sprinkle half of the seed mix on the base and then spoon in the bread mix. Level with a spatula (a wet one works best) and sprinkle over the rest of the seed mix.

Pop in the oven and lower heat to 200oC (400oF) and bake for an hour. If you’re using a fan oven, check after 30 minutes that the top is not burning (our oven is a beast and tends to burn tops). Cover with more parchment if this is happening.

Remove from oven and allow to cool in the tin. Turn out and peel off paper. Leave to cool further on a wire rack, the crust will now crisp up nicely.

Store as you do, this bread lasts well, 5 days.

We let it cool outside, meaning you can start eating it sooner!

Serve

Warm with Marmite and good olive oil or some of Jane’s lovely Apple and Tomato Chutney (coming soon on the B.H.K). This loaf is a good toaster.

Foodie Fact

Oats are a concentrated source of fibre and nutrients, a pocket battleship so to speak. They are very high in minerals like manganese, phosphorous and copper. It contains beta-glucan, which is a special type of fibre that actually lowers cholesterol. Isn’t nature kind! Have loads of fibre also means that oats help to stabilise our blood sugar level, meaning a better metabolism and less freaky weight gain. Oats are very cool.

Sunset last night from the BHK window

Categories: Baking, Peace and Parsnips, Recipes, Vegan, Wales | Tags: bread, cookbooks, cooking, food, no-knead, oats, simple | 2 Comments

Abigail’s Apple and Pumpkin Vegan Loaf

Posted on February 6, 2012 by leroy watson

The heavyweight cake

This is cake in loaf shape.

If you’re looking for something that goes well with a cup of tea, tastes amazing and does your body some good, this fruity loaf’s for you.

I took this recipe from Abigail’s blog http://tofuandflowers.blogspot.com/ which has a lot better pictures than mine and importantly, the loaf seemed to have turned out well. Although I did change and add to the original. As you can see, my didn’t rise particularly well, I put it down to not having baking powder! Otherwise, this is a very simple cake recipe and very tasty.

This loaf really packs a punch! It’s a heavyweight and really feels like ‘food’, not just a dessert. Its packed full of fruit and nutrition, no dairy and only has a little added sweetness.

I used honey instead of agave, which I prefer.

With this amount of mixture, I made one big loaf and six small muffins, although Abigail seemed to have fed the five thousand!!!

The Bits

Dry Ingredients: 1 c. oatmeal (plus more to sprinkle on top), 1 1/2 c. whole wheat flour, 1/2 c. white flour, 2 tsp. baking powder, 1/2 tsp. baking soda, 1 tsp. salt, 1/2 tsp. nutmeg, 1/4 tsp. allspice, 1 1/2 tsp. cinnamon, 1/2 c. chopped apple (about 1/3 of a large apple; use the rest with the wet ingredients), 1 c. chopped walnuts (or hazelnuts)
Wet Ingredients: 1 1/2 c. roasted pumpkin, 1 banana, 1 1/2 tsp. fresh grated ginger, 1 c. chopped apple (about 2/3 of a large apple, what you have left over from the wet ingredients), 1/2 c. agave (or 2 tbs honey), 3/4 c. coconut milk (half of a can), 1 1/2 tsp. almond extract, 1 1/2 tsp. vanilla extract.

Do It

Get your pumpkin nicely soft and coloured in a pan and set aside, then:

1. Preheat oven to 200oC. Oil and flour a large loaf tin and muffin tray.
2. In a large bowl, stir together all dry ingredients except the nuts and 1/2 c. chopped apple.
3. In a blender, blend together all wet ingredients (including the 1 c. chopped apple).
4. Mix the pumpkin into the dry ingredients. Once almost completely combined, add the chopped walnuts and apples. Mix up with a nice wooden spoon.
5. Divide the batter evenly between the loaf pan and muffin tray. Sprinkle oatmeal on top of the batter and press the oats into the batter a little.
6. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. The loaf will take longer than the muffins.
7. Remove from oven, and cover loaves (still inside their pans) tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Cool completely.

Serve

With a dollop of creamy yoghurt.

We Love It

This is a lovely moist spiced nibble at this time of year. Its pretty much guilt free (if you get guilty about eating food) and is almost a meal in itself.

Foodie Fact

Cinnamon, originally from Sri Lanka, is a wonder bark. It has the highest levels of anti-oxidant strength of all foods. Cinnamon is also anti-inflammatory, anti-septic, rich in minerals and is proven to be soothing. In Ayurveda, Cinnamon is used to treat diabetes, colds and indigestion.