MyKitchenInHalfCups

Once Upon a time: Cooking … Baking … Traveling … Laughing …

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Rainbows and Carrot Bread for BBB

No parsley, rice flour that was there on Monday and disappeared on Wednesday … what maybe has some relation to a grain of rice … maybe barley … maybe not … try it anyway.

You do know that a second baking provides a golden opportunity to try it a different way aiming for better … or disaster.

Blessed by the Rainbow

Heather, our colorful Kitchen of the Month at Girl Chef, has brought Babes and Buddies an awesome Fall bread.  The orange of carrots is a gorgeous fall color and really gives vibrancy to this loaf.

Carrot Bread

Recipe from: Heather:  adapted from Artisan Breads: Practical Recipes & Detailed Instructions for Baking the World’s Finest Loaves by Jan Hed
Yield: 4 loaves

for the Poolish:
3/4 teaspoon active dry yeast
1 cup lukewarm water + more as needed, I must have used at least 2 cups total
364 grams stone ground rye flour

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for the Dough:
2/3 cup toasted sesame seeds, used pepita’s (pumpkin)
1.5 cup toasted sunflower seeds
60 grams ground flax seed
2-1/2 teaspoons active dry yeast
1 cup carrot juice or orange juice, lukewarm
2-1/4 cups grated carrot
1/2 cup chopped parsley, omitted as I had none
824 grams bread flour, I used a mix of flours, about 450 bread flour, then a mix of white whole wheat and spelt
2 tablespoons  honey, maple syrup or agave, used agave
1/4 cup sunflower oil – I used grapeseed oil
4 teaspoons sea salt

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for the Crackle Glaze:
1 teaspoon active dry yeast
3/4 cup + 2 tablespoons lukewarm water
132 grams rice flour, rice flour lost used barley flour
2 teaspoons agave, cut to 1 teaspoon
1-3/4 teaspoons sunflower oil
3/4 teaspoons sea salt

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1. Day 1: Make the Poolish Dissolve the yeast in the water, and let sit a few minutes to bloom. Whisk in the flour until smooth – if it is very thick, continue whisking in more water until it is the consistency of a thick batter. Cover with plastic wrap and let sit at room temperature for 24 hours; at this point it should be a bit bubbly.

2. Day 2: Baking Day In a large bowl (or bowl of a stand mixer fitted with dough hook attachment), dissolve the yeast in the carrot juice, let sit a few minutes until it looks creamy (bloomed). Add the grated carrot, parsley, the lesser amount of bread flour, and the poolish to the bowl. Knead on low spead for 3 minutes. If the dough doesn’t seem too sticky, then don’t add any more of the flour; it will firm up as it is kneaded (plus you have more to add to it).

3. Add the oil to the bowl and knead for another 8 minutes. Add the salt, increase the speed, and knead until elastic, about 7 more minutes. At this point, the dough will not be sticky any longer. Use the extra flour, a tiny bit at a time, to remedy the dough if it is. Add the toasted seeds, and gently mix in.

4. Place the dough into a large, lightly oiled bowl or container and cover. Let sit for 60-90 minutes, knocking the dough back halfway through. To knock the dough back, remove it from the bowl and set it on a work surface. Use your hands to knock the air out of it. Fold the edges towards the center to form a cushion. Replace in the container, seam side down.

5. make the Crackle Glaze: While the dough is rising, dissolve the yeast in the water in a medium bowl. Whisk in the remaining ingredients. It should be spreadable, but not runny. Cover with plastic wrap and allow to sit for at least 30 minutes before using.

6. shaping and baking: Turn the dough out onto a lighty floured work surface and divide into 3 equal parts (approximately 78 ounces of dough to equal three 26 ounce portions).

7. Form the portions into three round balls, and cover them with a clean tea towel. Let rest for 10 minutes.

8. Shape each circle of dough into an oblong loaf, by gently pressing ball down into a circle and then tucking/rolling into shape. Set loaves, seam side down, onto a lightly floured bread peel or thin cutting board. Glaze the loaves generously with the crackling glaze (you’ll have a lot of leftover glaze), and leave to rise at room temperature for 60-75 minutes, or until the dough has doubled in size and the the surface is crackled.

9. Place a baking stone into the oven, and preheat to 475° F during last 20 minutes or so of rise time.
My first two loaves where done in a small Breville convection oven. The highest temperature possible in that oven is 450° and since it’s so small and the elements very exposed, I’m a little leary of misting.  Sill we were very happy with the bread.
Since I divided the dough in half and immediately refrigerated one half, I baked the second two loaves after that refrigeration time the next day.  I allowed the dough to warm up about an hour and a half and then continued with the directions and baked it in the downstairs regular electric oven.  This time the bread baked initially at 475° and was misted but it was not convection.  I did follow the instructions below in number 10 for opening the oven door every 10 minutes.  Some of the photos look very dark but there was no burning.
Neither baking got much oven spring and the loaves came out color and time wise pretty much the same.

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10. Slide the loaves onto the stone (let them rise directly on a baking sheet or two if you don’t have a stone – slide that into preheated oven) and spray generously with water. Close oven door. Lower the temperature to 400° F after 5 minutes. After another 10 minutes, open the oven door to let in a little air. Repeat two more times (every 10 minutes). Total baking time will be 45 minutes.

11. Remove bread from oven and cool on a wire rack.  What you think my cooling rack looks odd … well it’s really a grill basket for little burgers but it works!
I hope your soup is ready.

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Notes:
I doubled the carrots, used orange juice not carrot juice, no sesame seeds, used pumpkin seeds; doubled the amounts of both seeds; replaced 100 grams of bread flour with Spelt: used agave for sweetener.
Really like Pat’s idea of diluting a jar or two of baby food carrot andand perhaps I should check to see if there’s baby carrot juice.
This makes excellent toast, great grilled cheese and tomorrow I’m using the last loaf to make stuffing for roast chicken dinner.

This is a fairly dense bread, allow it to cool or it will be gummy on the inside when you’re re

The Bread Baking Buddies are: YOU!

With Heather at Girl Chef the hosting Babe kitchen of the month, if you’d like to join in, simply bake this Carrot Bread (yes, you may adapt) – and then send her a link to your post via email (girlichef at yahoo dot com).  Submissions are due by October 29th.  Once you’ve posted, Heather will send you a Buddy badge for baking along and you’ll appear in the Buddy post.  I hope you’ll join us this month!

The weather is chilling down, bake this bread and have the soup hot!

BBB logo October 2013

 

Wonderful bread Heather, many thanks!

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20 Comments

BBB ~ Crunchy Crackers

When you find a trusted source, you kept going back don’t you?  Shoes you like, you’re likely to look for the brand again?  A food blog you try a recipe from, you like, you’ll look to try another?  For me there’s at least one site whose products I love and even order repeatedly from and use their recipes.  For a bread lover, who do you think that might be?  King Arthur Flour has proven itself over and over for me and these crackers are just another proof.  This is a beautifully easy recipe to mix and bake but for me at least it’s glory lies in the topping possibilities and yes the use of a variety of flours.

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Probably the most often spread we enjoy with these crackers is my spinach and artichoke, made with double spinach and given it’s own crunch with water chestnuts.

Crunchy Crackers

Recipe By: KAF
Yield: 2 cookie sheets

Summary from KAF:

This recipe mimics an extra-crunchy, seed-topped whole-gain cracker you may find at your supermarket. These are great for spreads and dips of all kinds.

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198 to 227g lukewarm water
170 g King Arthur White Whole Wheat Flour
120 g King Arthur Unbleached All-Purpose Flour
2 tablespoons non-diastatic malt powder or sugar – I used agave
1 teaspoon instant yeast
1 teaspoon salt
14 g whole milled flax or whole flax seed ground
14 g sesame seeds or whole flax seeds
*Substitute 28g golden flax seeds for the flax and sesame, if desired.
topping
71 g sunflower seeds, midget preferred*
28 g sesame seeds*
28 g whole flax seeds

sea salt or your favorite flavored salt, if desired
*Substitute 3/4 cup artisan bread topping + 1/4 cup whole flax seeds for the sunflower, sesame, and flax seeds, if desired.

 

1.  Mix and knead together all of the cracker ingredients (except the seeds) to a smooth, fairly stiff dough. Add 1-2 more tablespoons of water if the dough is dry.

I used the larger 227 ml of water and regardless of the flour type used, I have found this to be a sticky wet dough.  I’ve played very loose with the white whole wheat flour called for in the recipe: on different occasions I’ve replaced part of it with barley flour, buckwheat flour, spelt and rye flours.  Perhaps we enjoyed the buckwheat flour the most but all were terrific.  Each time I’ve baked these I’ve added chopped walnuts but my Babes have show me I must expand my nut choices ~ think pecans, pine nuts …

2.  Knead in the seeds.

You may do as I’ve done at this point and refrigerate the dough: if you do that, allow the dough 90 to 120 minutes to re-warm to room temp and expand slightly as in step 3 below.

3. Let the dough rise, covered, for 60 to 90 minutes, until it’s expanded a bit.

Don’t expect a large rise here.  “Expand a bit” did not translate into doubling as you often expect with doughs.

4. Divide the dough in half. Working with one piece at a time, roll it into a rectangle approximately 14″ x 9″, a generous 1/8″ thick. This will probably require you to roll the dough until it fights back; give it a 10-minute rest, then come back and roll some more. It may need two rest periods to allow you to roll it thin enough.

Perhaps it’s because I’ve always played around using different flours or maybe it’s because I’ve always had that rest period in the refrigerator but I’ve never had this dough fight back, it’s always been easy to roll out.

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I also use special rubber bands on my rolling pin to take the guess work out of how thick the dough rolls out.  I’ve used the yellow bands in the past for the 1/8 inch but this time I went with the red 1/16.  It worked just fine and gave me very thin crackers, crunchy!

5. For easiest handling, turn the dough onto a piece of parchment paper. Spritz the dough with water. Sprinkle with 1/4 of the topping seeds, lay a piece of parchment on top, and press the seeds in with a rolling pin. Turn the dough over, peel off the parchment, and repeat. Set the seeded crackers on a baking sheet, and repeat with the remaining piece of dough.

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Play: these seeds are suggestions, what’s in your pantry, what do you like, what wildness can you come up with?  Seeds are great but consider using your favorite nut here.  I chopped seeds and nuts.  Because there are only two of us on most occasions, I generally divide this dough into half or thirds and bake over several days.
6. If you don’t have parchment, roll on a rolling mat or on a very lightly floured or lightly greased work surface; and transfer the seeded crackers to a lightly greased baking sheet. Sprinkle each sheet of crackers with some sea salt or flavored salt, if desired. Crush the sea salt between your fingers or grind it in a salt mill if it’s very coarse.
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7. Prick the dough over with a fork or one of these.  I ruined many a cookie sheet using forks to prick cracker dough until I found one of these rollers …

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and cut it into rectangles, whatever size you like.  This seemed like an insane gadget to buy at the time but after using it repeatedly for crackers and biscuits, I’ve really come to wonder why I put off paying the $20 for so long.  It expands to cut any width you like and locks in place.  Initially I thought this would be a bugger to wash but I just open it up wide and give each roller blade a wipe, close it up and swish it in the water: clean!

Pull the crackers apart just a bit; you don’t need to separate them completely. Let the crackers rise for 30 to 45 minutes. while you preheat your oven to 350°F; they’ll get just a bit puffy.

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8. Bake for 20 minutes, until the crackers are a medium brown. Turn off the heat, wait 15 minutes, then open the oven door a couple of inches and let the crackers cool completely in the turned-off oven. When they’re completely cool, break apart, if necessary, and store airtight.

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Once again I am KOM … Kitchen of the Month!  The Babes have really gone crackers with this one so be sure to check them all out.  They’re on the side bar there.  If you’d like to be a buddy with us this month, I will be delighted to have you in the Cracker round up to be posed on the 29th September.  To be a Bread Baking Buddy, just make the crackers, take some photos, write up your post – tell us your experience with the dough – and send an email to ~ comments my kitchen at mac dot com ~ you know to take out all those spaces ~ PLEASE PUT “Cracker Buddy” as your subject line and get those mails to me by no later than the 28th.  I’ll send you the buddy badge and get you in the round up.

BBB logo september 13

See those fire crackers in our badge, thank you Lien!  Now get cracken and BAKE!

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13 Comments

BBB – Molasses Fennel Rye

Surprise people!  Here’s another bread/recipe I would have read and passed on and I would have missed out big time.  Gorn would have missed out bigger time.  Do I repeat myself?  Perhaps but this is why I am so sold on baking with a group of friends.  Try something new that I wouldn’t have tried on my own.

The bread.  Some of us dressed and shaped our loaves with more style than I did but none of that would have changed the aroma coming from the oven or the fabulous flavor in every bite.  So mine is a very plain looking loaf everything else about this bread is stellar.

Kitchen of the Month: Elizabeth who blogs at From Our Kitchen.  For Elizabeth and her husband this is a super special bread because they shared it on on super special evening (see her story here).  For me it’s a super special bread because Gorn ate 2/3 of the first loaf in one evening and I don’t think it had that much sugar in it.  Raisins, it does have raisins in it and he’ll go for raisins every time.  I like molasses, I just don’t like too much of it SO, I only used 2 tablespoons molasses and then used 2 tablespoons of Rise Appelstroop (a long ago gift from Holland).

Molasses Fennel Rye Bread As Posted
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Recipe By: based on Jack Francis’ recipe for Molasses-Fennel Bread served at “Clark’s by the Bay” restaurant in Collins Bay, Ontario (near Kingston) – now sadly closed
Yield: 2 loaves

Ingredients:  my changes

1 1/2 teaspoon ( 6gm  5gm) active dry yeast
1/4 cup (63gm) lukewarm water
2 tablespoons molasses

2 tablespoons Rinse Appelstroop
1 3/4 cup (438gm) water, room temperature
1 tablespoon (6gm) fennel seeds
1 1/2 inch knob grated fresh ginger root
1 cup (103gm) rye flour
1 cup (122 gm) sprouted whole wheat flour
1/2 cup (59gm) wheat germ + 3 tablespoons flax seed
2 cups (254gm) unbleached white whole wheat flour
1 tablespoon (18gm) salt (I used 15 gm)
1/4 cup (36gm) Thompson raisins … it was more
up to ½ c (64gm) unbleached all purpose flour for kneading – I used about 2 tablespoons

Directions:

Mixing

In a smallish bowl, whisk yeast with the lukewarm water (do the baby’s bottle test on your wrist) until it resembles cream. Set aside.  Actually, I mixed the yeast in the entire 2 cups of water … and one cup of the two was potato water.
Meanwhile, in a bowl large enough for the dough to double, pour the rest of the water - In my case it was all the water.   Stir in sugar (I skipped the sugar) molasses. (If the molasses is stiff because of a chilly kitchen, use warm water instead of room temperature.) Add fennel seeds and ground ginger. Dump in flours, wheat germ, flax seed and salt and stir with a wooden spoon until the flour is mostly absorbed. Stir to form a rough dough.
Cover the bowl with a plate and let sit on the counter for about 20 minutes.
Kneading
Scatter a little of the flour for kneading onto a wooden board. Turn the dough out onto the board. Wash and dry the mixing bowl. (Please do not be tempted to skip this step.) Hand knead the dough 10 to 15 minutes, adding the smallest amounts of additional flour if dough is sticky. You don’t have to use up all the flour. When the dough is springy and silky to the touch, knead in raisins.
Proofing
Form the dough into a ball and put it in the clean bowl; cover it with a plate (there is no need to oil the bowl!) Let the dough rise in a no-draft place at room temperature (or in the oven with only the light turned on if you want) for about an hour or until it has doubled in size.
Gently deflate dough.
Recover with the plate and allow to rise until doubled again.
Gently turn the dough out onto a lightly floured board; cut it in half with a dough scraper if you have one, with a knife if you don’t.
Shape into two round balls and place them (not touching) on a parchment papered pan or a cornmeal dusted peel. Dust the tops with flour.
Cover with a large plastic bag overtop let rise until double in size. (about an hour if the temperature is around 20C) Baking
Place a breadstone, if you have one, on the middle to second from the top rack and preheat the oven to 400F. If you want, slash the top of the rounds with a very sharp knife. Liberally spray the tops with water. Put bread in oven and immediately turn the oven down to 350F – I left it at 400° for 5 minutes then turned it down to 350°. Bake the bread on the middle to second from the top rack for 35-40 (I bake it for  45-50  30-35) minutes until the bread reaches an internal temperature of 205-210F or until it is hollow sounding on the bottom.  My bread took 35 minutes total to reach 205° .  I took the bread out of the pans and set them on their sides for the last 5 minutes in the oven.   It’s a good idea to turn the bread  after about 20 minutes of  half way through baking to allow for uneven heat in the oven (remove parchment paper at the same time).
Remove to cool on racks. Please wait until the bread is cool before cutting it. It’s still baking inside! If you like to eat warm bread, reheat the bread after it has cooled.

This is a really lovely bread.  With the ginger, raisins, baking aromas and gorgeous flavors, I’d easily call this a holiday bread.

Elizabeth has some terrific suggestions for serving this bread but finding this a very simple, even rustic loaf I went with simple and rustic: Tuscan Bean Soup.

Simple Rustic Bread & Soup

Simple and Rustic foods … I very much like the contrast here between the today square style clear bowl, bamboo wooden spoon and the very old my Grandmother’s Jewel Tea plate.  The plate rim ring is long gone from years of washing … by hand as there was never a mechanical dishwasher in that house.  These are the plates my Grandmother collected every time she went to the grocery story and these are the plates all the family ate off of for so many years.  Sitting for hours around the table with lively talk of old times and heated political debates.  One such meal and debate ended with my father making a point by tapping my Aunt Dort’s chest which sent her over backwards (she always was tipping her chair on the back legs) and hitting her head on the molding around the floor.  Dr. Brown (John Brown) was called out to stitch her head requiring 15 stitches.  Doctors still made house calls in those days.

To receive a Baking Buddy Badge to display on your site: bake Molasses Fennel Rye Bread in the next couple of weeks and post about it (we love to see how your bread turned out AND hear what you think about it – what you didn’t like and/or what you liked) before the 29 September 2012. If you do not have a blog, no problem; you can also post your picture(s) to Flickr (or any other photo sharing site) and record your thoughts about the bread there. Please remember to contact the Kitchen of the Month (Elizabeth who blogs at From Our Kitchen) to say that your post is up.

Either email Elizabeth or leave a comment on her post that you have baked the bread and a link back to your post.

YeastSpotting
Yeastspotting - every Friday (wordle.net image)

Each week, Susan (Wild Yeast) compiles a list of many bread-specific recipes from across the web. For complete details on how to be included in the YeastSpotting round up, please read the following:

Bake Your Own Bread (BYOB)
BYOB is a monthly event hosted by Heather (girlichef)

that encourages you to start (or continue) getting comfortable baking bread in your own kitchen. Anything from simple quick breads to conquering that fear of yeast to making and nurturing your own sourdough starter. All levels of bakers are welcome to participate.

BYOB BadgeFor more information about BYOB, please read the following:

Spread it with cream cheese!  Lovely.  Today we’re finishing the second loaf with salmon, cream cheese & capers!  I know it’s going to be great.  Bake it!