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Tag Archives: loaf

Six-seed malted wheat, by the fabulous baker brothers

I have made some bread before, quite a long time ago, and really enjoyed it! Twisty chocolate bread. I decided to make some more the other day, although savoury this time and not covered in chocolate! My dad had made the same loaf of bread before but had put far too much seeds in which made everyone’s stomachs go slightly bad so, learning from his mistake, I endeavored to make it again myself. The result was absolutely delicious, the crust was perfect, not too hard and not too soft and the inside was nice and soft. Perfect with some butter, strawberry jam and a cup of tea.

Ingredients

560g malted wheat flour

85g mixed seeds, the baker bros use pumpkin, millet, golden linseed, sunflower, poppy and sesame. I used a packet labeled “mixed seeds” that I found in the cupboard

10g sea salt

5g dried yeast (or 10g fresh yeast)

20g rapseed/olive oil

385g tepid water

 Recipe

1. Mix all the ingredients together and turn the dough out onto the work surface, now for one of my favourite parts… the kneading!!! You have the option of using a mixture with a dough hook which does everything for you buuuuuuuuut I saw a good opportunity to get some exercise to tone up my arms and also I find that kneading dough is oddly relaxing. So knead by hand for 15mins or knead by machine (lazy!) for 10mins.

2. Once the dough is smooth and elastic, nestle it back in the bowl and cover it with cling film. Leave it in a warm place to grow twice its size or for about 1 hour.

3. By hand, shape the dough so it fits into a well-floured proving basket, or just a bread basket as I had. Cover and leave in a warm place to double in size again.

4. Heat the oven to as high as it will go, max 240C. Turn the dough onto a well floured baking tray and place it into the extremely hot oven, hot hot hot! After 10mins, take a peek and see how it’s doing, then turn the oven down to about 210C. Take it out when it’s baked and golden all over, about 20mins later. 

 Meggy x

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Coconut and cherry banana bread

This cake may not be the prettiest cake in the world but it sure tastes nice! As the chef, Nigella Lawson, herself says in the recipe book Kitchen “to look at, I grant you, this is not a joyous creation, but it’s damp and luscious taste is all the more heightened for being unforseen” I just love the way she talks, everything sounds so amazing! It is a very simple cake that has a brilliant taste and it also leaves hardly any washing up as everything is mixed in the same pan!

Ingredients

125g soft unsalted butter, plus some for greasing

4 small-medium bananas (approx. 500g with the skin on)

150g of caster sugar

2 eggs

175g plain flour

2 teaspoons of baking powder

1/2 teaspoon bicarbonate of soda

100g of dried cherries

100g of desicated coconut

1 x 900g (2lb) loaf tin

Preperation

1. Preheat the oven to 170 C/gas mark 3. Put a loaf liner in your tin, or just line the bottom with baking parchment and grease the sides.

2. Melt the butter in a saucepan, take off the heat and leave to cool. Peel and mash the bananas in another bowl.

3. Beat the sugar into the cooled, melted butter, then beat in the bananas and the eggs. Fold in the flour, baking powder, and bicarb. Finally, add the dried cherries and coconut.

4. Fold well so that everthing is incorporated, then pour and scrape into the lined loaf tin and smooth the top.

5. Bake for 5o mins, but check after 45. When it’s ready, the cake will be coming away from the sides of the tin and will be bouncy on top. Leave it in the tin for 10 mins before transfering to a wire rack to cool.

Yummy yummy!

Meggy x