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DIY bread without a breadmaker
Posted by IngridO
DIY bread without a breadmaker April 11, 2016 11:03PM |
Admin Registered: 10 years ago Posts: 1,131 |
Re: DIY bread without a breadmaker April 12, 2016 02:55AM |
Registered: 17 years ago Posts: 3,660 |
Hmm, you might find mine a bit dense. I've been making it since 2011 and I make sure I never run out of it (I bake two loaves at a time, one goes in the freezer to be used after the first is finished and then, when I've nearly finished the 2nd one, I make two new loaves). That stuff they call bread in the supermarkets, I don't know what it is but it's not bread. Probably something from Pluto.
Now this recipe stands being mucked about with really well so if you want to make it 100% wholemeal, just go ahead and do it - you'll get a glorious brown bread loaf. If you want to substitute some other dry ingredient (within reason) for the kibbled stuff, just go ahead and try it. Etc. I've made loaves with vegetables in them (kumara, potato, pumpkin...), fruit (banana...), other seeds and grains.....there's never been a failure - just watch your wet/dry ratios. Currently, instead of 70g sunflower seeds, I grind up (in the food processor) sunflower seeds and (separately) pumpkin seeds and put 4 tablespoons of each of those in instead (I keep a big jar of each in the fridge).
You DO NOT need to get the yeast going separately first. I think this idea of first activating yeast is a throwback to the days when people's yeast got all old and/or there were no fridges to keep it in, etc, so they had to test whether their yeast was still alive before they wasted other ingredients on it. The yeast we have these days is generally not old or dead so this step is NOT necessary.
DAILY BREAD
2¼ cups (315g) white flour
2¼ cups (315g) wholemeal flour
½ cup (75g) kibbled wheat
¼ cup (35g) kibbled rye
½ cup (70g) sunflower seeds
¼ cup (22g) rolled oats
1 tspn Bakel’s yeast or 2 tspns Surebake yeast
2 tspns salt
3¼ cups of warm (30-35°C) water (total 810ml)
Combine all in a large bowl and mix till a shaggy dough. Place in loaf pan and leave on top of hot water cylinder (or other warm place) for 5-6 hours or until risen to the top of the pan. Bake at 220°C fanbake for 40-45 minutes.
I could give you more hints/tips, etc (e.g. I always line my tins with baking paper) but this will be a start if you're interested.
Now this recipe stands being mucked about with really well so if you want to make it 100% wholemeal, just go ahead and do it - you'll get a glorious brown bread loaf. If you want to substitute some other dry ingredient (within reason) for the kibbled stuff, just go ahead and try it. Etc. I've made loaves with vegetables in them (kumara, potato, pumpkin...), fruit (banana...), other seeds and grains.....there's never been a failure - just watch your wet/dry ratios. Currently, instead of 70g sunflower seeds, I grind up (in the food processor) sunflower seeds and (separately) pumpkin seeds and put 4 tablespoons of each of those in instead (I keep a big jar of each in the fridge).
You DO NOT need to get the yeast going separately first. I think this idea of first activating yeast is a throwback to the days when people's yeast got all old and/or there were no fridges to keep it in, etc, so they had to test whether their yeast was still alive before they wasted other ingredients on it. The yeast we have these days is generally not old or dead so this step is NOT necessary.
DAILY BREAD
2¼ cups (315g) white flour
2¼ cups (315g) wholemeal flour
½ cup (75g) kibbled wheat
¼ cup (35g) kibbled rye
½ cup (70g) sunflower seeds
¼ cup (22g) rolled oats
1 tspn Bakel’s yeast or 2 tspns Surebake yeast
2 tspns salt
3¼ cups of warm (30-35°C) water (total 810ml)
Combine all in a large bowl and mix till a shaggy dough. Place in loaf pan and leave on top of hot water cylinder (or other warm place) for 5-6 hours or until risen to the top of the pan. Bake at 220°C fanbake for 40-45 minutes.
I could give you more hints/tips, etc (e.g. I always line my tins with baking paper) but this will be a start if you're interested.
Re: DIY bread without a breadmaker April 12, 2016 03:45AM |
Registered: 18 years ago Posts: 5,699 |
Re: DIY bread without a breadmaker April 12, 2016 05:29AM |
Registered: 8 years ago Posts: 46 |
I found this No Knead Bread recipe quite good. (It helps to line base of tin and up two sides, which makes the loaves easier to get out.)
Re: DIY bread without a breadmaker April 12, 2016 11:51PM |
Admin Registered: 18 years ago Posts: 7,844 |
No Knead bread is wonderful if you make a big batch and keep it in the fridge, using a portion each time you want a loaf of bread. As the days go by, it becomes like sour-dough, with a lovely flavour.
I should also add that if you buy one or two of those silicone bread pans, you don't need to line them with paper first. They are totally non-stick and just need a rinse in warm water under the tap.
Edited 1 time(s). Last edit at 04/12/2016 11:53PM by Lorna.
I should also add that if you buy one or two of those silicone bread pans, you don't need to line them with paper first. They are totally non-stick and just need a rinse in warm water under the tap.
Edited 1 time(s). Last edit at 04/12/2016 11:53PM by Lorna.
Re: DIY bread without a breadmaker April 13, 2016 01:20AM |
Registered: 17 years ago Posts: 3,660 |
Thanks for mentioning the silicone bread pans Lorna. I'm interested in having a look at those. I really like my metal pans' size and shape (chosen very carefully) but am interested to see if I can get something similar in silicone to cancel the baking paper need. So many bread pans are too narrow, too wide, too long, too short, too low, too high, too straight, too angled.........
Edited 2 time(s). Last edit at 04/13/2016 01:21AM by J1.
Edited 2 time(s). Last edit at 04/13/2016 01:21AM by J1.
Re: DIY bread without a breadmaker May 03, 2016 12:24PM |
Registered: 18 years ago Posts: 518 |
The quick wholemeal bread recipe on the Ruth Pretty Catering website is easy and delicious. I use a mix of flours (haven't been able to get kibbled grains recently, so have added bulgar wheat). It adds sea salt, and I quite like the little "tang" you get from an undissolved crystal every now and then. I've also made some in wee pie dishes to get "hamburger" buns, which worked quite well. It is risen in the oven and you don't knead, so it's a very user friendly recipe. Janet
Re: DIY bread without a breadmaker August 31, 2017 11:29PM |
Registered: 17 years ago Posts: 3,660 |
Re: DIY bread without a breadmaker September 01, 2017 09:06AM |
Registered: 18 years ago Posts: 2,406 |
Re: DIY bread without a breadmaker September 01, 2017 11:24PM |
Registered: 17 years ago Posts: 3,660 |
Re: DIY bread without a breadmaker September 02, 2017 12:04AM |
Registered: 16 years ago Posts: 1,979 |
J1, have you tried a commercial release spray instead of baking paper? I use it for anything I cook in a loaf tin and very rarely have s problem with sticking.
I buy this one from Gilmours. There are several different brands on the shelf.
[www.unileverfoodsolutions.co.nz]
I buy this one from Gilmours. There are several different brands on the shelf.
[www.unileverfoodsolutions.co.nz]
Re: DIY bread without a breadmaker September 02, 2017 01:07AM |
Registered: 17 years ago Posts: 3,660 |
Hi Jenna, thanks for that. That looks like a good cooking spray. I've never tried one. At one point I did try coating my bread pans with olive oil to see if that would prevent sticking but it wasn't satisfactory enough so I guess I assumed cooking sprays wouldn't do any better. Some of them seem to have dubious ingredients too, which puts me off them, but your Real Ease cooking spray seems fine (I avoid canola oil but that small amount wouldn't matter). I'll see if I can buy it from somewhere. Mind you, sometimes I forget the loaves are rising in the hot water cupboard and the baking paper helps to hold the overflow in!
Re: DIY bread without a breadmaker September 02, 2017 06:58AM |
Registered: 16 years ago Posts: 1,979 |
Yeah, I've avoided others because of the ingredients. I think lecithin is the key ingredient for the non-stick qualities, with canola being a good delivery medium. I don't use canola either, but this I've made peace with as it is such a minute amount. The bake paper is probably quite useful as handles too, rather than having to tip the loaf over to get it out of the tin. Although a hearty loaf such as this probably isn't in danger of collapsing like a lighter style.
I made this recipe several years ago when you first posted it, but I did something wrong and ended up with a thoroughly over proofed loaf oozing all over everything. I had even bought the right size Baker's Secret deep loaf tin too! I'm going to give it another go this week though. Just want to check that the quantities you give are for a singe loaf.
I made this recipe several years ago when you first posted it, but I did something wrong and ended up with a thoroughly over proofed loaf oozing all over everything. I had even bought the right size Baker's Secret deep loaf tin too! I'm going to give it another go this week though. Just want to check that the quantities you give are for a singe loaf.
Re: DIY bread without a breadmaker September 02, 2017 11:15AM |
Registered: 17 years ago Posts: 3,660 |
Re: DIY bread without a breadmaker September 03, 2017 12:56PM |
Registered: 18 years ago Posts: 687 |
I use an Alison Holst no-knead recipe, where you begin by toasting 1 cup of mixed seeds, which you then soak in hot water. It uses 100% wholemeal flour, which I like, and I make it in my very ancient (and probably well-seasoned) metal bread tins, which I brush with oil before use. I find if I leave the bread in the tin for 5 mins before taking it out, it doesn't stick. The whole process from toasting the seeds takes about 2 1/2 hours, and the bread is a good texture and very flavoursome.
Re: DIY bread without a breadmaker September 23, 2018 06:55AM |
Registered: 17 years ago Posts: 3,660 |
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