Sourdough Bagels

“It has been almost two months since my last bake.” confessed the militant advocate for good food who also happened to be a gluttonous baker.

She had tried to stay far away from the temptation called wheat, meat, and everything buttered and though the fat she piled mile high from the last Christmas parties she went to had not yet completely disappeared, her already weak willed self broke at the thought of having to have another slice of factory bread just because she was afraid to gain a few pounds by baking.

So on that eventful night, her dormant sourdough starter, which she treasured like the golden tooth she thought she would have one day, was fed with the purest organic dark rye flour so it would wake up from its deep slumber and ready to be at its Mistress’ service. But alas, too long Bonnie had slept. One feeding, two feedings, three feedings were what it took to wake the bonnie sleepy starter drunk in its own alcohol. Once Bonnie was awakened, she sported a grin bigger than Cheshire cat’s grin and made way to her laboratory called The Kitchen.

  

LOL, enough with the story. Let me just say a very belated New Year. YAY. Yes, I haven’t baked in a while. Jeez I want my old jeans back and YAY, I am getting there. Apparently bread is not what made me gained weight. It was dinner. I still eat like I used to but I only have coffee or hot cocoa at night. My dinner is at 5 pm. Weird isn't it? But whatever works for me might not work for you vice versa. But what I know for sure, do not go into a fad or crash diet because once you’re done, you’re getting the lost pounds back plus some more caused by missing a certain kind of food so much so you gorge in it until you feel rather bad about it. Diet, a vicious cycle don’t you think?

Anyhow, I want to share you a sourdough bagels recipe. This is a recipe that I love so much because it yields chewy bagels with a pleasant sourdough tang. Bagels are supposed to be chewy; otherwise it should be called doughnuts. I do have to warn you that you need to work those arms to knead the dough like you are competing for $1000. The gluten needs to be strong, strong, strong. So you have to knead, knead, knead. 
So let’s roll up those sleeves!

Recipe is adapted from: Wild Yeast Blog

Ingredients

340 gr bread flour

10 g vital wheat gluten*

130 gr cold water

28 gr milk powder

17 gr brown sugar 

11 gr salt

300 gr active 100%-hydration sourdough starter

----------------

1 tbs baking soda for boiling

Sesame or poppy seeds for topping, optional

Note:

*If you do not have vital wheat gluten, you can use 350 gr bread flour but the result will be less chewy.

Directions:

-Mix all the ingredients together until thoroughly combined and KNEAD.

If you are tired, rest for a while and do not forget to cover your dough with a cling wrap so it does not dry out. It will also benefit the dough. For example; knead for 10 minutes, rest for 10 minutes, then knead again. Low hydration dough gives you the best arm workout.

-Cover the dough loosely with plastic wrap or a towel and let it rest for 10 minutes.

-Divide the dough into 8 pieces. Form each piece into a ball. Cover and let rest for another 10 minutes.

-Line a sheet tray with a parchment paper or silpat then dust it generously with semolina or corn meal.

I just have to put this here. Look at her knead the heavy dough :D

Shaping:

You can shape bagels in two ways. 

-The first is making a 10 inch long rope from each ball of dough and form a ring by joining both ends, but overlapping each a bit, then roll the joint ends to seal the deal.

-Second, this is the easy way, is just to poke a hole in the middle of the dough.

Choose whichever way of shaping you like

Proofing and Baking:

-Proof for about 3-4 hours at warm room temperature, until the bagels look and feel a bit puffy.

-When 3-4 hours is up, transfer the whole tray then to the refrigerator for 4–8 hours.

-Preheat oven to 215C.  

-Put a large pot of water over high heat and bring to a boil 

-Prepare a wire rack

-Remove bagels from refrigerator 

-When the water boils vigorously, add the baking soda.  

-Gently lower a few bagels at a time into the boiling water.  Boil for 20 seconds (by which time they should be floating).  If they float immediately, be sure to turn them after 10 seconds so both sides get the full benefit of the boiling water.

-Lift them out with a strainer or slotted spatula, roll it on the topping if you're using, and place on the wire rack.  Repeat with remaining dough.  Let them sit on the rack for at least 30 seconds before placing them back on the tray.

-Once they are all back on the tray, slide them into the oven.  When the oven door is shut, lower heat to 200C.  Bake until golden, around 24-26 minutes.

I hate to admit it but every time I see this picture, Pitbull's image just pops in my head singing..

One two three four

Uno dos tres cuatro

I know you want me, want me

You know I want cha, want cha

But who does not want these plump bagels??

These are best eaten at the same day but if you want to keep it fresh longer, freeze the bagels by wrapping them individually in cling wrap. Bring it to room temperature and toast it before you consume it. Now, pass me some cream cheese, please. 
Today, we dine. Tomorrow, we jog.

Cheers,

Amy

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Chocolate Cinnamon Babka

I have been sleep deprived for the last 5 weeks. My works piled up high, which is good because it means people trust me to handle their scripts. Now that I finished them, I have to reward myself with something before I crawl to my cave and stay there like a hermit to study for the finals at November. Dang! So little time so many friggin text books. Not to mention I have to help Amiko with her school works. She's homeschooled, but that means lots and lots of subjects must be taught by her teacher at home, which is me, so her grades would be good, if not stellar. I do think 24 hours a day is not enough. That is why I have zero tolerance for bad coffee.

Now about my reward, I have the house all by myself today to concentrate on baking something so sinfully delicious; Babka. Babka is a very popular Ukrainian dessert bread. It is very rich and commonly appears around Easter. I guess each country in Europe has their own Easter bread; British Hot Cross Buns, Bulgarian Kozunak, Italian Pane di Pasqua, Russian Kulich,Croatian Sirnica, Spanish Hornazo, and many more. The word Babka derives from the word Grandmother, or Babka. Perhaps in the old times, grandmothers were the ones usually baked Babka.

Now, even though I am far from being a grandmother myself and this is not easter, I crave for something indulging because I am celebrating. What am I celebrating? I could say because I survived that monstrous creature called deadline. But no, I am celebrating the act of celebration, by baking a bread worthy enough to be celebrated. Chocolate Cinnamon Babka.

The recipe I always use is from the book Artisan Bread Everyday by Peter Reinhart. I have tried many recipes in that book because it was one of my first baking books. This particular one is a gem. I have tried many Babka recipes but if you have ever heard a term 'lesser Babka', most of other ones I tried are indeed lesser Babka. They're not yeasty enough and somehow lack of character. Anyhow, I cut down some butter and yolk and also incorporate whole wheat flour and wheat bran to make me feel less guilty. But if you carefully read the recipe, I am still guilty. Just not THAT guilty.

Ingredients

DOUGH

2 tbs instant yeast*

200gr lukewarm milk**

70 gr unsalted butter, room temperature

85 gr sugar

1 tsp vanilla extract

3 egg yolks

200 gr all-purpose flour

225 gr wheat flour***

3 tbs wheat bran, optional****

1 tsp salt

Note:
*This will taste very yeasty, if you do not like the yeasty taste, do reduce it to  only 1/2tbs-1 tbs instant yeast.

**Use only 170 gr of water if you're using only all-purpose flour

***You can substitute the wheat flour with all-purpose flour, vice versa

****Adding wheat bran means you need to incorporate more liquid into the dough

FILLING

250 gr dark chocolate

1 tsp ground cinnamon

50 gr unsalted butter

Directions            

MAKE THE DOUGH              

-Cream the butter and sugar together until smooth.

-Add the vanilla to the egg yolks and whisk lightly to break up the yolks, then add the yolks to the sugar mixture. Keep whisking until it's creamy.

-Add the mixture of flour, yeast, salt, then pour in the milk mixture.

-Transfer the dough onto a work surface and knead, adding more water/flour needed to make the dough pliable. The dough should be a beautiful golden color and feel soft and supple. Form the dough into a ball.

-Place the dough in a clean, lightly oiled bowl. Cover the bowl tightly with plastic wrap, and leave at room temperature for about 1 1/2hours. If it rises significantly in less time, you can move to the shaping step or place it in the refrigerator overnight if you plan to bake it the next day.

MAKE THE FILLING

-Using the bain marie, melt the chocolate and the butter. You do not need to melt it until silky smooth. Barely is enough.

-After you melt it, take it off the stove, then stir the cinnamon in.

-Spread the barely-melted mixture on a sheet of parchment paper or silicone baking mat, then refrigerate it until firm.

ASSEMBLING THE BABKA

-Roll the dough into a rectangle  and cover the rolled out dough with the chocolate. 

-Roll the dough into a log. You will need to hit it until it cracks into pieces so it will be easy to roll.

-Using a metal pastry blade, cut the log down the middle lengthwise.

-Cross one piece over the other, then continue to crisscross the pieces in both directions to form a braid. Sprinkle with more cinnamon if you wish.

-Cover the dough with plastic wrap and let the dough rise at room temperature for about 2 hours or less, depending on how warm yor kitchen is, until the dough size has increased to about 1 1/2 times from its original size.

-Preheat the oven to 175C and bake for 35-45 minutes.

-The babka will begin to brown quickly because of the sugar content but it won’t burn.

Don't forget to let it cool for at least 90 minutes before serving (yeah RIGHT)

This recipe made a HUGE bread. It's not a problem though because this is out of this world delicious.

Let's see the crumb shot, shall we?

Omygodomygodomygod..

It's yeasty, chocolatey, soft, there's a hint of butter, of cinnamon, but subtle. This is the ultimate comfort bread, must I say. I mean, I've made brioche filled with chocolate, it's wonderful. But in brioche, the star is the butter. Here, every ingredient goes harmoniously together. Of course the chocolate stands out more than the other ingredients, but just a bit. It does not overpower though it looks dominant. 

Now off I go make coffee. Lovely Indonesian coffee. 

Cheers,

Amy

PS: This is a cure from Haruki Murakami's aftertaste.

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Flax & Oat Sourdough

Passion? Obsession?

There is a very thin line separating the two. For people who have an OCD tendency, the line is often blurred and it is so easy to cross over to the other –not so pretty- side. My family thinks that my passion for bread has become an obsession. They do not mind though. At least we do not starve ;)

Whenever I see another sourdough recipe, if I can’t make it soon, I would think of it until it ingrains in my unconscious mind. Sometimes I even have a lucid dream where I ponder the recipe in my dream and then wake up only to think about that recipe. This unrealistic behavior would stop if the bread in mind is already kneaded and baked. Although when the result is not as imagined, the whole pondering process will start again. Devious, devious cycle!

But let’s not bore you with me "Lecter-ing" myself.

Lol! I can't help it. I'm a hard core Hannibal fan.

Anyhow, let’s talk about this sourdough that contains oats and flax seeds. This bread had been haunting me for some time. When I first saw the title, I was smitten and saved it right away. Sadly, I was so busy at that time I couldn’t make it as soon as I had hoped. So fast forward to several weeks later, I exorcised that demon.

Adapted from houseofbakes.com

Ingredients:

Levain

2 tbs unfed sourdough culture 

140 gr water

140gr bread flour

Dough

280 gr bread flour

112 gr whole wheat flour

130gr water

All of the levain

2 tsp salt

Soaker

¼ cup rolled oats

2 tablespoons flaxseeds

1 tbs poppy seeds, optional

Enough water to cover the oat/flax/poppy mixture

Direction:

Levain

Approximately 7 hours before making the dough, mix the sourdough culture and water until fully dispersed then add the flour. Cover with plastic and let rest.

Soaker

Mix the oats, flax, and water. Cover with plastic and let rest.

Make the Dough

-Mix the Levain with water, add flour and mix just until the flour is wet. It should look like a shaggy mess. Cover with plastic and let rest for 30 minutes.

-Add salt and Soaker then mix just until the salt and soaker is incorporated into the dough. Do not over mix here. It should not be a tight ball of dough yet.

-Stretch and fold every 30-45 minutes for 6 intervals. Cover with plastic while it rests.

-Shape however you want it and proof at room temperature for 1½-2 hours. 

-Preheat oven to 230C 

-Carefully plop your bread on the pan and make a slash.

-Bake for 40-45 minutes until a dark crust has formed.

-Let cool at room temperature for approximately one hour>> THIS, is the hardest part.

That is the picture of the loaf right after I took it out. 

Lo! 

This is the close up of the crust several minutes after it sat on room temperature.

The crust cracked slowly but sure because the temperature dropped from extremely high to just room temperature. The crumb was still 'cooking' on the inside because of the heat it retained and the crust was experiencing the gradual coolness from the outside. Being able to witness this process is a very rewarding experience. Bakers call it "Sing". Yes, you can hear the bread sing. The multiple crackling sound is very audible and it is the song this type of bread sings. 

About the excess flour on the crust, I tried substituting all purpose flour with rice flour for my couche. It worked WONDERS! The dough did not stick at all. Of course as you can also see, I put too much rice flour. But no problemo. It's a matter of aesthetic preference.

Let's check the crumbs..

--I failed to refrain myself from cutting it before it was completely cool. Sinner!

Creamy, delicate, delicious

It is a loaf you would want to bring on a picnic with your family and friends. Accompanied by some butter and a bottle of wine, if possible, it would make your day picture perfect. 

This recipe does take longer to make but it really is easier to handle because the dough is not that wet. The resulting bread is also seed packed, healthy, and very delicious it pays off all you hard work. Though next time I would add another 10 grams of so of water just like in the original recipe to have bigger holes in the crumbs. 

See? See?

That is why I love bread. Always, there is a room for improvement. 

But that is another project for another day, another glorious self-torturing day. Now let's just enjoy the bread with what we have in the pantry, in this case, Cherry Tomato Vinaigrette. Amiko's favorite.

Happy Baking,

Amy

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Heavenly Panzanella

Every home bread baker will always have days when they bake more than they could eat.

Well, freezing is an option.

But what if you’re not in the mood to freeze your baked goods? Surely you’d feel guilty for throwing those wonderfully made bread. You can dice them, season them, and turn them into beautiful croutons for your soups and salads. You can also grate them, dry them, season them,  and make homemade bread crumbs that you can use to coat your choice of protein, or sprinkle on top of a bed of creamy mac’n’cheese. So many options, so many delicious ideas to turn days old bread into something special. But here’s my favorite, Panzanella.

"Panzanella...Summer salad of central Italy consisting of tomatoes, cucumber, onion, basil, vinegar, and olive oil. Also pan molle (soft bread) and panbagnato (soaked bread). From the Latin panis (bread)."

---Dictionary of Italian Food and Drink, John Mariani [Broadway Books:New York] 1997 (p. 178)

The first time I tried Panzanella, I was absolutely not impressed. The vinaigrette was too much it turned the bread into a mush and the tomatoes were not ripe enough. Under ripe tomatoes are best for making sambal, methinks. So I did not care about Panzanella for a long, long time. That is, until I start baking my own bread. With the abundance of bread I have at home, I have to have perfect Panzanella. Two key ingredients in making perfect Panzanella are very ripe tomatoes and bread with open crumbs that would gladly soak the lovely vinaigrette. 

There are many ways to make Panzanella. Some of the Florentine traditionalists actually just soak the bread in water and add some very ripe tomatoes, salt, and olive oil. They disapprove additional ingredients such as olives, mozzarella, white wine, capers, celery, red wine, red onion, cucumber, bell, anchovies, peppers, lemon juice, and garlic. But hey, with all due respect to the Fiorentino, I beg to differ. So let’s jump on my not mushy, simple, vegan, unbelievably delicious Panzanella band wagon!

Adapted from Ina Garten's Barefoot Contessa Parties!

Ingredients:

2 large, ripe tomatoes, cut into 1-inch cubes

1/4 red or white  onion, thinly sliced

A handful of basil leaves, coarsely chopped

3-5 black olives, drained and thinly sliced

1 tbs capers, drained and shred to pieces

French bread or boule, cut into 1-inch cubes (4-5 cups)

a pinch of salt

2-3 tbs vegetable oil, for pan frying

For the vinaigrette:

1 finely minced garlic

1 tsp Dijon mustard

3 tbs red wine vinegar

1/2 cup olive oil

salt and ground black pepper to taste

Directions:

For the vinaigrette, whisk all the ingredients together.

Important note: DO NOT put too much salt in your vinaigrette!

Once the vinaigrette is poured on the salad and mixed well with the other ingredients, you will have additional saltiness from the capers and the olives. 

For the bread, you can cut the crust if it is already too hard. Heat the oil in a large saute pan. Add the bread and a pinch of salt; cook over low to medium heat, tossing frequently until nicely browned. Add more oil as needed. You are doing this to prevent the bread from turning into an unappetizing mush.

In a large bowl, mix the tomatoes, onion, basil, olives, and capers. Add the bread cubes and toss with the vinaigrette. Allow the salad to sit for about half an hour for the flavors to marry.

Mamma Mia!

Stale bread+ripe tomatoes+vinaigrette= MANNA.

I use my sourdough bread here and if you happen to have sourdough bread at your disposal, all the better. It will take your Panzanella to the next level. If you want to add cucumber, fine. It will provide an extra crunch. Just make sure you take the seeds out first , otherwise it would make the bread too soggy and that's something you wanna avoid.

If you have never had Panzanella before, then I advise you to intentionally leave your bread to stale. Don't you dare touch it. Get some of the ripest tomatoes possible and by God! Make yourself some Panzanella and get lost in all its glory.

Bisous,

Amy

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Cheddar Brioche Buns

Here comes the rain again

Falling on my head like a memory

Falling on my head like a new emotion

Ah.. I love Annie Lennox, I love 80s music, I love the cool air, and the smell of the rain!

I am not allergic to sun, it is just that my energy dissipates and my brain goes on hibernate mode when the sun is up in full blast. I am not a lizard, mind you, so there is no need for me to bask in the golden ray of sunshine and soak that vitamin D. Now that I am rejuvenated, I need to celebrate with something indulging, preferably sinfully.

When it comes to French pastry for breakfast, Brioche and Croissant are two of everyone’s top of the list. You can be a brioche person or you can be a croissant person. Though taking sides is the act of a person who has never tried both made from REAL butter. Yep, don’t say you like brioche or croissant better than the other if you have never tried tasting the one made with REAL butter and the dough is rested OVERNIGHT. Truly, they have the ability to transport you to cloud no.9. 

Both are yeasted, both use lots of butter, but one is far easier to be made and won't stain your shirt with flakes.

Now that.. is my golden sun to go with my coffee.

Shall we make it?

Adapted from Savory Simple.

Ingredients:

340gr all purpose flour

1/4 cup dry milk

3 tbs granulated sugar

1 1/2 tsp salt

1 1/2 tbs instant yeast 

3 eggs

1/4 cup lukewarm water minus 1 tbs

140 gr unsalted butter, room temperature

1/2 cup cheddar cheese, grated (or more as needed)

1 egg + 1 tablespoon water, whisked (for egg wash)

coarse sea salt

Instructions:

-Mix the flour, dry milk, sugar, salt and instant yeast together. 

-Add the 3 eggs and butter. Mix everything and add the water little by little.

~~If you’re kneading by hands then you really need to pay the attention to the water and adding it little by little because enriched dough is a naughty boy. You’ve gotta spank it but treat it gently to really get him to do what you want. But if you have the luxury of owning a mixer, by all means, work that dough hook on a low speed! Whichever vessel you use, knead for 20-30 minutes.

-Place the dough in a bowl, cover with cling film, and allow the dough to rise for 1 hour. 

-After 1 hour, place the covered bowl into the refrigerator and chill overnight (or 3 hours minimum).

-Set the dough on the counter for 45 minutes to soften the butter slightly. Line a baking sheet with parchment paper.

-Roll the dough into a rectangle and spread your shredded cheddar cheese.

-Divide into 8 to make 8 buns.

-Place the buns on the prepared sheet, cover loosely with clingfilm and allow to rise for another 3 hours. 

-Brush the buns with egg wash liberally and sprinkle some coarse sea salt.

-Bake the buns in a 180C oven for 25 minutes or until they're a deep golden brown.

Baked to perfection!

Yes.. Yes.. I am a bread snob and I can snobbishly say you won't find brioche as good as these unless you make it by yourself using the ingredients stated or get on a jet plane and go to France. Because I can vouch that the bakeries around town do not use 100% pure butter and they sure don't have the time to let the dough rise overnight.

I did say something about making something sinful, right? Well, the addition of cheese in the dough just hits the bulls eye. These keep well frozen so you can wrap it individually and pop it in the microwave for breakfast. Of course you can invite Beelzebub over by putting some dark chocolate in the center. Cheese and chocolate? Perfect mate.

Or if you feel like inviting Lucifer over, slice the brioche and put some bacon and cheese in the middle. It's a thought. A completely sane thought.

Go ahead, indulge!

Amy

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Pan Di Ramerino

Let’s get things straight: I am a hopeless romantic to the core of my soul.

Please do not confuse my view of romance by associating it with cheesy Hollywood rom-com. Ever.

My family was not rich, we weren’t poor either, but we never held back when it comes to entertaining our imagination. So whenever mom and dad had some extra money, they would take us shopping to our hearts’ content in the bookshop. I guess that is the greatest gift they have ever given me; to know how to seek solace and go places without actually having to budge. It’s all in our mind. How I miss my childhood..

Today is mom’s birthday and I decide to make her something she would love. She loves cake, of course, who doesn’t? But she loves something simpler, preferably with a piece of history behind its origin. So I thought why not make Pan di Ramerino? Not only today is her birthday, today is also Holy Thursday. This is the bread that the people all over Florence and Tuscany has been selling and enjoying every Holy Thursday. Back then, bakeries sell the bread after having it blessed in nearby churches.

Pan di Ramerino means rosemary bread: pan (pane or bread), di (of), ramerino (rosemary). Well, rosemary is actually rosmarino in Italian but the Tuscans dearly hold the dialect, ‘ramerino’ they say. It’s not hard to make this bread and the ingredients are very easy to find. Because mainly, all you need is.. Rosemary.

Makes 12 bread

Ingredients:

1/4 cup olive oil

3 sprigs fresh rosemary

1 cup golden/black raisins

3 tsp instant yeast

2 tbs sugar

375 gr bread flour

1/4cup wheat bran (optional)

1-2tbs finely chopped fresh rosemary

1 teaspoon salt

1/2-3/4 cup water

2 eggs

Another egg for egg wash (optional)

----

Rosemary heavy syrup:

1/3 cup sugar

a sprig of fresh rosemary

3 tbs water

~Heat on low until the sugar dissolves but not caramelized

Adapted from joepastry.com

Directions:

-The night before (you can do this the same day, though the flavor intensifies overnight); pour the olive oil into a small saucepan. Put 3 fresh rosemary sprigs in ( I accidently put more, which is fine :). Heat it very low for around two minutes. Your hand should not burn when you touch the oil. Let it infuse overnight.

-The morning after; take the rosemary out of the oil. Add the raisins to the pan. Sauté for about 30 seconds to one minute. They will look slightly plump. Strain the raisins, reserve the oil, and set them aside to cool.

-Combine the dry ingredients.

-Mix the rosemary infused oil with eggs and 1/2cup of water. Pour into the dry ingredients.

-Knead until it is elastic, smooth, and supple. Do add more water if your dough is too hard.

-Knead in the raisins and chopped rosemary.

-Remove the dough to a lightly oiled bowl, cover with plastic, and let it rest about an hour until it doubles in size.

-Cut the dough into 12 pieces, shape them into balls and place them on a parchment-lined baking sheet.

-Brush lightly with more olive oil and let them proof about 30 minutes.

-Score a tic-tac-toe pattern (Ack! I completely forgot about scoring. It is fine and doesn’t affect the taste whatsoever) and brush with eggwash.

-Bake for 15 minutes in a preheated oven, 200C.                                        

-Let them cool on a wire rack and while they’re still warm, apply rosemary heavy syrup glaze.

I have been baking bread for sometime and eating bread for my entire life and this is by far the most elegant bread I have ever tasted. The crust is soft but not fragile and the crumb is like cotton and it's bursting with flavors. 

It is not your typical sweet bread because there is a hint of savoriness inside. I, who do not usually appreciate raisins, truly look at raisins with a renewed astonishment after they're cooked in rosemary infused oil. Speaking of oil, the use of olive oil in this bread somehow nullifies the fact that it uses two eggs. It somehow cuts the richness and leaves a clean aftertaste. Very light indeed!

I don't know about you.. but for me, in my moment of living this life, I am always drawn and enticed by things and people that have come before me. Making bread is not just therapeutic, it is somehow a very spiritual process because, pray tell, what is it that so major that has changed since the first bread was baked? 

I may not be an architect like my dad wanted, because I do not know how to put soul into the plan I drew. But bread, something so simple and humble, is patience comes to life. It's how I quench my unquenchable curiosity, how I retrace the steps of the dreamers that lived their life to the fullest before me.

Have a bread, have a slice of life.

Amy

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Pumpkin Wheat Loaf

Like I said in my previous post, I shall be posting more bread made with water roux starter (if I'm not tempted by baguettes, of course). Since frozen pumpkin puree is one of the ready handy item I always stock in my hopefully always well-stocked pantry and the fact that I never cease trying to incorporate as much fiber as I can in our family meals, Pumpkin Wheat Loaf deserves to be on my to-bake-list.

A little note on the pumpkin puree, you can make it by yourself by roasting or steaming your pumpkin. if you opt for steaming, be sure to let it sit on a fine sieve at least an hour because steaming will result in more moisture contained in the pumpkin and it will effect the end result of your bread. You want gummy bears, not gummy bread. Canned pumpkin works wonderful and will give your bread wonderful orange color. I don't do canned foods, but it's just a personal preference.

Adapted from christinerecipes.com 

Ingredients:

120 gr water roux mixture, find out how in my post HERE

100 gr pumpkin puree

1 egg

100 ml milk

40 gr honey

15 gr milk powder/non-dairy creamer

1/2  tsp salt

325 gr bread flour

25 gr wheat bran

2 tsp instant yeast

25 gr butter, melted

Another egg for eggwash

Note: No wheat bran? substitute it with bread flour.

Directions:

-Mix all the dry ingredients in a bowl

-Mix the milk, egg, pumpkin, honey, and egg in a separate bowl

-Mix the dry and wet ingredients together then add the water roux mixture.

-Knead well and let it sit covered in plastic until it doubles in size.

 -After the 1st proofing is done, divide the dough into 3 equal portions and let them rest for another 15 minutes.

Let's shape the dough!

1. Roll the dough with a rolling pin into an oval shape.

2. Flip 1/3 of the right part to the middle.

3. Flip 1/3 of the left part to the middle, you can do it vice versa as well. Seal tight.

4. Roll it flat until it is 30cm long.

5. Roll it like a roll cake.

6. Place it in a greased 9x5inch loaf pan.

After that...

-Cover the loaf wannabe with plastic and proof again until it doubles.

-Brush with eggwash.

-Bake in a preheated oven. 180C for 30 minutes.

-Cool on wire rack before slicing. Never slice hot bread.

Don't you just wanna kiss the loaf?

You won't taste much of the pumpkin here if the pumpkin you use is not very riped. Nevertheless, honey gives it a light sweet note. Very pleasant indeed. The texture? Super soft. Overall, this bread is very delicious and healthy for the whole family.

Do you feel happy if your family eats well? I do J

Cheers,

Amy

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