1 *extra
flour to sprinkle the working surface and bowlIn a large bowl combine flour, yeast, salt, nuts and seeds, then add water.
1 Stir
to combine and obtain a sticky dough.
1 Cover
the bowl with a clean towel and let the dough rise at room temperature for for 12 hours (until bubbles appear on its surface).
1 Sprinkle
a working surface with flour, transfer the dough on it, fold it once or twice and give it a ball shape.
1 Sprinkle
abundantly the bowl with flour, place the dough inside, cover with a clean towel and let it rise for two more hours (it should double its size).
1 With
about 20 minutes before the dough is ready, heat the oven at 220ºC/450ºF and place a cast-iron pot or a clay one into the oven, empty, to accumulate heat.
1 Remove
the pot from the oven, carefully transfer the dough into it, cover with a lit and bake for 30 minutes.
1 Remove
the lid and bake for 40 more minutes.
1 Remove
from the pot and let cool for a 10 minutes before slicing.
On a day like that, what else is there to do but curl up with a book and a blanket, take a long nap, then wake up, pad to the kitchen and bake pumpkin bread
This bread is packed with healthy juicy red apples, protein filled mixed nuts like hazelnuts, cashew's, brazilian and pecan nuts, to make this bread even healthier I added crushed rye
Transfer dough to floured work surface, and, with wet or oiled hands, stretch and fold dough (pull one side up and fold it over itself, repeat this maneuver with other three sides)
) with oats, almonds, two different kinds of seeds, dried fruit, and very little added sweetener. Meghan is in kindergarten this year and we are required to send two snacks with her every day in addition to her lunch
Lighter colour of the bread might be more appealing to some consumers, the dough is not as soft as the one based on the original recipe, and can be handledwith no problems whatsoever
a slice of rye bread. Mix the herbs with the olive oil and the gin. And the good news is, you don’t have to limit yourself to the gin spices, you can also add some gin to it
This month, Karen from the “brot andbread” blog was asking bakers on “the fresh loaf” to come together and try to recreate a special kind of multi grain artisanal bread that she has fallen in love with during her holidays in Germany
Sprinkle with spring onions (or toasted sesame seeds) and serve immediately. Nevertheless, the bread is actually quite "QQ" with a nice buttery "brioche-like" taste
Nut crumbs lend remarkable texture and flavor to countless recipes, and they make the best-tasting, most nutritious replacement for traditional bread crumbs sprinkled on casseroles, tossed on top of stir-fries, blended into oil free pesto recipes, and sprinkled on top of whole grains
No Sugar Date ladoo with chia seeds. Add the flavorings in the oil to the baking tray with roasted cereals and mix together with your hands so everything is evenly distributed
Instead of kneading using electric mixer or by hand, I've placed all ingredients in list A, B, C and D into my breadmakerand used the "dough setting" with beeping option to add ingredient E at the later stage of kneading
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