yeast

Seed Bread

by Nancy on September 13, 2011

in Breads

A local bakery that supplies artisan bread to local Safeways use to make a Sweet Three Seed Bread. It was one of my favorite breads but the line was cut back and this was one of the breads that Safeway doesn’t carry anymore. I miss this bread. It has such a wonderful flavor and aroma when toasted. It’s like the peanut butter (or sunflower butter) is built right in. I like to make bread so I decided to develop my own Seed Bread recipe.

I do a couple of things to tweak the flavor to my liking. First, I use peanut oil instead of vegetable oil to add more nut flavor. Peanut oil has a definite peanut flavor. Second, I use malted barley flour to give an “earthy” flavor. Malted barley flour is made from the same malted barley used in malted milk balls and beer so you get a malted/beer flavor. Malted barley functions as a sugar (it’s sweet) and you can use it to replace part or all of the sugar normally found in a bread recipe.

You can use any mix of seeds that you like. As a rule of thumb, I use 2 tablespoons of each small seed and 1/4 cup of each large seed (twice as much as small seeds) for four cups of flour.

I always toast this bread to bring out the flavor of the seeds. It’s perfect for a toasted cheese sandwich. It slices nicer when it is a day or two old.

Collecting all of the ingredients for this recipe can be a challenge. Bob’s Red Mill is an excellent source carrying all of the hard-to-find ingredients – malted barley flour, poppy seeds, sesame seeds, sunflower seeds and pumpkin seeds. We’d like to thank Bob’s Red Mill for providing those ingredients.

Seed Bread

Makes two 4″ x 8″ loaves or three 3″ x 7″ loaves.

Ingredients

  • 1 tablespoon yeast
  • 1 cup milk
  • 2 tablespoons malted barley flour
  • 1 teaspoon salt
  • 2 tablespoons peanut oil
  • 2 tablespoons honey
  • 1 egg
  • 3 1/2 – 4 cups bread flour
  • 2 tablespoons poppy seeds
  • 2 tablespoons sesame seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  1. Microwave milk for 1 minute. This heats up the milk so the yeast will grow faster. You should be able to hold your finger in the milk indefinitely or it is too hot and will kill the yeast. Let it cool if it is too hot.
  2. Pour milk in bowl. Add all other ingredients except egg, seeds and bread flour. Mix.
  3. Wait 5 minutes. You should see froth or bubbles forming in the milk. The yeast is starting to grow. If the yeast is not growing, wait 5 more minutes. If it is still not growing, the milk was probably too hot and killed the yeast. If so, add another tablespoon or package of yeast and wait until it starts to grow. This is called proofing the yeast. You are proofing or proving that the yeast will grow.
  4. Add egg and 3 cups of flour. Mix.
  5. If you are using a machine to knead the dough, add more flour until the dough forms a mass around the dough hook and does not stick to the sides of the bowl. If kneading by hand, pour on floured counter and knead in more flour until the dough is no longer sticky, is smooth and begins to “pop back” as you knead it.
  6. Divide dough in halves or thirds. Place each in a greased pan. Press it out to the edges of the pan with floured fingers
  7. Let rise until doubled, about 45 minutes depending on the temperature of your kitchen. If you are in a hurry or your kitchen is cold, heat oven to lowest temperature possible. Turn oven off, place kuchen in oven and let rise there (remove from oven before heating oven to baking temperature).
  8. Bake at 375 degrees 35-40 minutes.

 

 

{ 0 comments }

English Muffin Loaf

by Nancy on April 5, 2011

in Breads

What I love about this English muffin loaf is that it has “knooks and crannies” and real English muffin taste just like store-bought English muffins. I bake it in small loaf pans so that when it is sliced, the slices are about the same size as a round English muffin. The best part is that you get almost all center, only the two end slices are covered with crust.

Use the suggestions in Fast Yeast Breads, One Rise in a Warm Oven to make these loaves up quick.

English Muffin Loaf

  • 1 T yeast
  • 1 1/4 cups milk
  • 2 tsp. sugar
  • 1 tsp. salt
  • 1/8 tsp. baking soda
  • 3 cups flour

Makes one 4″ x 8″ loaf or two 3″ x 7″ loaves.

  1. Heat milk to 110 degrees. You should be able to hold your finger in it without it getting so warm you want to remove your finger.
  2. Pour milk in bowl. Add yeast, salt and sugar. Proof.
  3. Add soda and flour. Beat until well mixed or knead lightly. This dough can be soft and doesn’t need to be kneaded heavily, just enough to mix well.
  4. Grease loaf pan(s). Place dough in pan(s).
  5. Let rise until tripled.
  6. Bake at 400 degrees for 25 minutes.
  7. Let cool for 10 minutes then remove from pans, place on rack until cool.

{ 0 comments }

Kuchen

by Nancy on September 18, 2010

in Breads,Breakfasts,Desserts

Streusel Kuchen

Kuchen is one of my all time favorite foods. It’s like a pan-sized cinnamon roll with the filling on top. It was a specialty of my Grandma Brink. I didn’t start collecting old family recipes until several years after she passed away and I was sure the recipe was lost forever. Then one day my mother asked me if I would like an old church cookbook from my grandmother’s home town that she didn’t want anymore. In it was a recipe for kuchen that had been submitted by Grandma Brink’s best friend! I’m sure they traded the recipe.

But the story has another twist. During the time my kuchen recipe was “lost”, I kept an eye out for other kuchen recipes. I found one I liked in a cookbook called “Amana Colony Recipes”, another of those church cookbooks. This one was based on recipes used in the communal kitchens of the Amana Villages (Iowa). When I compared the two recipes the only difference was that my grandmother’s recipe included an egg. The Amana recipe also had a second version with fruit topping.

I make two versions of kuchen – streusel kuchen most of time but fruit kuchen when the apples on our tree are ripe. The dough is the same for each, only the topping changes.

And one last thing. The original recipes called for 1 cup of milk and 1 cup of water. That milk would have been whole milk. Since I only have lowfat milk in the house, I use all milk.

Kuchen

  • 2 cups milk
  • 1/2 cup sugar
  • 1 tsp. salt
  • 1 T or 1 package dry yeast
  • 6 T shortening (butter or margarine)
  • 1 egg (optional)
  • 6 cups all purpose flour
  1. Place shortening and milk in glass container. I just add the shortening to the measuring cup that I measure the milk in. Microwave milk and shortening for 2 minutes. This heats up the milk so the yeast will grow faster and softens/melts the shortening so it disperses as the dough is kneaded. You should be able to hold your finger in the milk indefinitely or it is too hot and will kill the yeast. Let it cool if it is too hot.
  2. Pour milk and shortening into mixing bowl and add sugar, salt and yeast.
  3. Wait 5 minutes. You should see froth or bubbles forming in the milk. The yeast is starting to grow. If the yeast is not growing, wait 5 more minutes. If it is still not growing, the milk was probably too hot and killed the yeast. If so, add another tablespoon or package of yeast and wait until it starts to grow. This is called proofing the yeast. You are proofing or proving that the yeast will grow.
  4. Add egg and 5 cups of flour. Mix.
  5. If you are using a machine to knead the dough, add more flour until the dough forms a mass around the dough hook and does not stick to the sides of the bowl. If kneading by hand, pour on floured counter and knead in more flour until the dough is no longer sticky, is smooth and begins to “pop back” as you knead it.
  6. Divide dough in half. Place each half in a greased 9″ square pan. Press it out to the edges of the pan with floured fingers.
  7. Add one of the two toppings below.
  8. Let rise until tripled, about 1 hour depending on the temperature of your kitchen. If you are in a hurry or your kitchen is cold, heat oven to lowest temperature possible. Turn oven off, place kuchen in oven and let rise there (remove from oven before heating oven to baking temperature).
  9. Bake at 350 degrees 25-30 minutes.

Streusel Topping

  • 1/4 cup shortening (at room temperature)
  • 1/4 cup brown sugar
  • 1/3 cup flour
  • 1 tsp. cinnamon
  1. Place sugar, flour and cinnamon in bowl and mix together.
  2. Add shortening. Cut into dry mixture with pastry blender or fork.
  3. Sprinkle evenly over kuchen.

Apple Kuchen

Fruit Topping

  • 2 small apples
  • 1/4 cup sugar
  • 1/2 tsp. cinnanom
  1. Peel, core and slice apples.
  2. Arrange on top of kuchen.
  3. Sprinkle sugar then cinnamon over apples.

Other fresh or dried fruits can be used such as sliced peaches, dried apricots, sliced rhubarb or pitted cherries.

{ 0 comments }

It doesn’t need to take all day to make yeast breads. I can bake bread in 1 1/2 hours using two tricks – one rise and a warm oven.

Traditionally yeast bread recipes tell you to knead the dough, let it rise until doubled in size, punch down, shape and rise again. That takes all day and doesn’t fit very well in our fast lifestyles. Several years ago Narsai David, Food and Wine editor of KCBS radio, San Francisco, did a test comparing twice raised bread with once raised bread. He couldn’t tell any difference. So, after kneading the dough, let it rest 5 minutes to relax so it is easier to shape, shape it and place it in its pan. Let rise once and bake.

You can speed the process up even more by letting the dough rise in a warm oven. Turn your oven on to the lowest temperature and let it heat up. For most ovens this is between 150 and 200 degrees. Turn the oven off, place your dough inside and close the oven door. Set your timer for 30 minutes, that’s about how long it will take your dough to rise. When your dough has risen sufficiently, most recipes say doubled in size but I get lighter breads letting the dough triple in size, remove dough from oven, heat oven to baking temperature, place dough back in oven and bake as usual.

{ 3 comments }