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


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BBB ~ Arkatena Bread

Arkatena Bread

Our kitchen of the month today is Elizabeth, blog from our Kitchen.  Some say this is a difficult bread … I found it very cooperative in coming together.  I was surprised that you could get a starter in just three days with the chickpea flour!  The recipe Elizabeth has brought us is based on Andrew Whitley’s recipe for Arkatena Bread in “Bread Matters”, p.190-193.  I had this book on my iPad and tended to follow those recipe amounts but Elizabeth’s directions.  The places I deviated you’ll see underlined.

What would I change: Instead of fennel seeds (which I do love) I’d use rosemary.  The fennel brings out a sweetness here that was nice just not what I was looking for.  This starter has a very strong aroma that I thought would benefit from the fennel but seemed totally absent from the final loaf.  I goofed using the fennel on the topping and should have made it sesame seeds.  I might up the salt slightly, certainly I would not cut back on the salt.

If you like bread with a hefty crust, chewy crmb and intense flavour, this one is for you. It is like french Country Bread gone rustic. It is amazing what a difference the addition of chickpea flour can make to a bread […] called arkatena and made with natural fermentation of chickpeas.

Arkatena Bread

 

IMG_0543.jpegPlease note that the Chickpea starter takes 3 days to create.

Chickpea Starter (3 day process…) 

  • Day 1
    • 30g chickpea flour (aka gram flour, garbanzo flour, besan)
    • 40g water
  • Day 2
    • all the starter from Day 1 (total of 70g)
    • 30g chickpea flour
    • 40g water
  • Day 3
    • all the starter from Days 1&2 (total of 140g)
    • 80g 100% wholewheat flour
    • 60g water

Leavener 

  • 50g white whole wheat flour
  • 50g chickpea flour
  • 150 bread flour
  • all the bubbling arkatena starter from above (total of 160)
  • 120g water

Actual Dough 

  • 100g white whole wheat flour
  • 300g bread flour
  • 20g ground flax seed
  • 300g water, divided (keep back 25g for adding the salt)
  • all the leavener
  • 10g sea salt
  • 2g fennel seeds

Topping 

  1. starter: In the late afternoon, three days before you will be baking the bread:
    • Put 30 grams chickpea flour (aka gram flour, besan) and 70 grams water into a medium-sized bowl. Use a wooden spoon to mix it together. Cover the bowl with a shower cap and wrap in towel to keep drafts off then left on counter with heat vent underneath – the counter is warmed by the vent. 
    • In the late afternoon, two days before you will be baking the bread: Use a wooden spoon to stir 70 grams chickpea flour and 30 grams water into the mixture in the bowl. Re-cover the bowl with a shower cap and leave on warm counter top wrapped in towel.
    • In the late afternoon, one day before you will be baking the bread: Use a wooden spoon to stir 80 grams wholewheat flour and 60 grams water into the mixture in the bowl. Re-cover the bowl with a shower cap and leave on warm counter. Andrew Whitley writes: After a few more hours fermentation, you should have a lively arkatena starter.
  1. leavener: In the late evening of the day before you will be baking the bread, put all the leavener ingredients into a medium-sized bowl and stir with a wooden spoon to create dough.
  2. Cover with a shower cap and left on a warm counter top. Whitley writes that this takes about 4 hours and that the leavener is ready when it has “expanded appreciably but not collapsed on itself“. Elizabeth:  I confess that I am not likely to pay strict attention to Whitley’s temperature formula and may simply use body temperature water instead of getting my thermometer out… :lalala: I am also assuming that the covered bowl of leavener will be happy to staying overnight in the oven with only the light on.  I paid no attention to the temperature formula.
  3. actual dough: In the morning of the day you will be baking the bread:
    • Put flours, wheat germ, the leavener, and all but 25 grams of water into a large mixing bowl. Stir with a dough whisk (or wooden spoon). Cover with a shower cap and set aside on the counter for 30 to 40 minutes.  Several of the Babes commented that they had a very loose dough that made for a flat loaf.  When I mixed this I thought it was DRY and might never come together but it finally did. At no time did I find this a loose dough, it held it’s shape very well for me. No idea why.
    • Adding the salt: In a small bowl, whisk the salt into the final 25 grams water. Pour the salt mixture over the dough.
    • Kneading: Use one of your hands to squoosh the salt and water into the dough; use the other hand to steady the bowl – this way you always have a clean hand. At first the dough might be a bit messy and seem like it’s coming apart. Persevere. Suddenly, it will seem more like dough than a horrible separated glop. Keep folding it over onto itself until it is relatively smooth. Cover with a shower cap and leave to rest for about 30 minutes.
    • Stretching and folding the dough: Turn the bowl as you fold and re-fold the dough into the center. Cover the bowl with a plate and leave on the counter (or if the kitchen is cool like ours in winter and spring, into the oven with only the light turned on). Repeat the folding step about 3 times in all at 30 minute intervals. You’ll notice that after each time, the dough will feel significantly smoother (in spite of the grains from the multi-grain cereal). After the final time of folding, the dough is ready to pre-shape.
    • Pre-shaping: Scatter a light dusting of all-purpose flour on the board and gently place the dough onto the board. Fold the dough over in half, gently patting off any extra flour that might be there. Continue folding in half until the dough is shaped in a ball. Cover with the bowl and let rest for about 30 minutes.
    • Shaping and adding the topping: Without breaking the skin, use the dough scraper on the sides to tighten the dough ball further. Once it has been tightened, run your hands under the cold water tap. Poke a hole the center of the ball to form a ring, then gently rub the top of the ring to wet it thoroughly. Cover the top with a single layer of sesame seeds. Lightly spray again before putting the shaped loaf onto a piece of parchment paper (or into a rice-floured brotform). Cover with the tea towel again and let sit for an hour or so to allow the loaf to almost double.
    • I used a glass to hold the hole open.  Ultimately the hole closed in baking.
    • Baking: To know when it’s time to bake, run your index finger under water and gently but firmly press it on the side of the bread. If the dough springs back immediately, recover the bread with the tea towel and leave it in the oven with only the light turned on. If the dough gradually returns back after being pressed, leave the tray on the counter. Put cast-iron combo cooker and/or baking stone on the middle shelf of the oven and preheat to 400F. When the oven is preheated about fifteen minutes later:
    • I used a metal disk covered with parchment paper to shape my loaf. I placed a parchment sling (long strip of triple fold parchment) under the metal dish so I could lift the loaf and drop it into my cast iron cooker. Worked like a charm.
    • Combo Cooker: Use the parchment paper to lift the shaped loaf into the frying pan part of the combo cooker. Immediately put the hot deep-sided pan of the combo cooker on top as a lid. Put the bread in the oven and immediately turn the oven down to 375F. Bake for 30 minutes with the lid on. After 30 minutes, remove the lid and continue baking for another 30 minutes, until the crust is a lovely dark golden brown and the bread sounds hollow when knuckle-rapped on the bottom.
      • Freeform on Baking Stone: Transfer the shaped loaf (including the parchment paper) onto the hot stone. Place an overturned stainless steel mixing bowl to cover the bread. Immediately turn the oven down to 375F. Bake for 30 minutes with the lid on. After 30 minutes, remove the lid and continue baking for another 30 minutes, until the crust is a lovely dark golden brown and the bread sounds hollow when knuckle-rapped on the bottom.
    • Cooling: When the bread has finished baking, remove it from the oven and allow it to cool on a footed rack before slicing and eating. The bread is still cooking internally when first removed from the oven!
    • I measured the internal temperature at 205° and took it out of the oven.  In future I might leave it a little higher by 3 or 4 degrees.  Whole grain breads always need a higher internal temperature than white flour.
    • If you wish to serve warm bread (of course you do), reheat it after it has cooled completely: To reheat any uncut bread, turn the oven to 400F for 5 minutes or so. Turn the oven OFF. Put the bread into the hot oven for about ten minutes. This will rejuvenate the crust and warm the crumb perfectly.

We are enjoying this bread! just sliced, as avocado toast and for meatloaf sandwiches and just buttered toast.

I know that in spite of all the warnings that it’s so drastically difficult, you’ll want to make this bread! To receive a Baking Buddy Badge to display on your site: make Arkatena Bread in the next couple of weeks and post about it (we love to see how your bread turns out AND hear what you think about it – what you didn’t like and/or what you liked) before the 29 January 2020.

Here’s how to let us know:

  • email Elizabeth
    » Remember to include your name and a link to your post
    » Please type “BBB January 2020 bread” in the subject heading

Please note that it’s not enough to post about your bread in the Facebook group. Because of the ephemeral nature of Facebook’s posts, your FB post may be lost in the shuffle. Please email if you want to be included.

If you don’t have a blog or flickr-like account, no problem; we still want to see and hear about your bread! Please email me with the details, so your Arkatena bread can be included in the roundup too.


4 Comments

BBB ~ Sourdough Savory Danish Crown

Cathy was the Kitchen of the Month host for November and she really picked a woozier of a bread. Really need to read the directions for this one or you miss the mild lamination. As soon as I saw this I knew it was not one to miss…and then I missed it. Then the Babes posted and I was charged again. When I finally got the dough mixed all sorts of normal chaos ensued and the dough ended up resting for 6 entire days in the refrigerator! That should have ended things BUT chanting “Bread just wants to be Bread” I think I managed to revive and feed the little yeasties and OH MY GOODNESS this is just really great bread!

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Sourdough Savory Danish Crown

1 Crown Loaf

Adapted from Bread – The breads of the world and how to bake them at home by Christine Ingram and Jennie Shapter

Dough:

  • 260 grams + 30 grams unbleached bread flour + more for sprinkling
  • 65 grams whole grain rye
  • 1 tsp sea salt
  • 3 Tbsp + 1 stick butter, softened
  • 50 grams sourdough starter, recently fed, active (100% hydration)
  • ½ cup lukewarm water
  • ½ cup lukewarm milk (I used oat milk)
  • 1 egg, lightly beaten
  • After 6 days in the refrigerator: 50 grams bread flour + 40 grams water + pinch of yeast: kneaded together with above warmed dough, allowed to rise 45 minutes then shaped.
  • Filling:
  • 2 Tbsp oil
  • 2 medium onions, finely chopped
  • 2 cloves garlic in garlic press
  • ¾ cup fresh oatmeal bread crumbs
  • ¼ cup ground almond meal
  • ½ cup freshly grated or dried Parmesan cheese
  • 1 egg, lightly beaten, 
  • Salt and freshly ground black pepper, to taste
  • Topping:
  • 1 Tbsp. sesame seeds (I used sunflower seeds)

Using yeast instead of sourdough:

If you choose to use yeast instead of sourdough, reduce the proofing time to about 1 hour for the bulk ferment in the bowl and 30 minutes for the final ferment. You may also need to reduce the milk/water mixture to a scant cup.

Directions:

In a large bowl, whisk together the flours and salt.  I grated in the 3 tablespoons of butter.

In a separate bowl, mix together the sourdough and milk/water mixture using a Danish dough whisk or wooden spoon.

Add the wet ingredients to the dry ingredients and mix using a Danish dough whisk or wooden spoon or spatula until thoroughly combined.  Switch to a bowl scraper if necessary.

Cover the bowl and allow the dough to autolyse (rest) for 20 – 30 minutes before adding additional flour.

After the autolyse, add 30 grams of flour, if necessary.  The dough will be a little sticky, but resist the urge to add more flour until the stretch and fold stage.

Let the dough proof for about 4-6 hours at room temperature. Stretch and fold the dough every 45 minutes for the first 2.25 hours.  To perform the stretch and fold, remove the dough to a work surface sprinkled with flour, and stretch and fold the dough onto itself from all corners.  Do this 3 times.

My cold ferment went way over the planned 24-48 hours, see above ingredients for how I have it a little boost.  HAHAHA Cathy, my cold ferment went … planned who needs a plan.

After letting the dough proof at room temperature for about 4.25 hours, I covered the bowl tightly and placed it in the refrigerator.

Remove the dough from the refrigerator and allow it to warm up slightly on a floured surface.

Roll out into an oblong about ½-inch thick.  Dot half (½ stick) of the remaining butter over the top two-thirds of the rolled dough.  Fold the bottom third up and the top third down, and then seal the edges. Turn the dough 90 degrees and repeat the process with the remaining ½ stick of butter.  Fold and seal the dough as before.  Cover the dough with plastic wrap, bees wrap, or a kitchen towel; let it rest for 15 minutes.

Turn the dough another 90 degrees.  Then roll and fold it as before without adding any butter.  Repeat the turn/fold process once more.  Wrap the dough in lightly oiled plastic wrap or bees wrap sprinkled with flour. Place in the refrigerator for 30 minutes.

In the meantime, prepare the onions. Heat the oil over medium-high heat and cook the onions for 10 minutes until soft and golden.  Remove the pan from the heat and stir in the bread crumbs, almonds, Parmesan, salt and pepper.

Add half the beaten egg, if using, or all of the gelatinized chia seeds to the onion/bread crumb mixture and bind together.

Roll the dough on a floured surface into a rectangle measuring 22×9 inches.  Spread the filling over the dough to within ¾ inch of the edges. Roll up like a Swiss roll from one of the long sides.  Cut the dough in half lengthwise using a sharp knife.  Braid the logs together with the cut sides up and shape into a ring.

Place on a parchment-lined baking sheet and cover with plastic wrap or bees wrap and let rise for 1-2 hours, depending on the temperature in your kitchen.

It was a little tricky braiding the two dough pieces so it might be helpful to place the cut logs in the refrigerator a little while before braiding them and forming the ring.

Preheat the oven to 400F.

Brush the remaining beaten egg or the cornstarch wash over the dough.  Sprinkle with sesame seeds (or the seeds of your choice) and Parmesan cheese. I skipped the Parmesan as topping.

Bake for 40-50 minutes or until golden.  Transfer the loaf to a wire rack to cool.  Cut into slices.  Mine took a full 50 minutes.

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I will happily bake this again.


8 Comments

BBB ~ Apple Bread with Cider and Calvados

What are the things in your kitchen that you’d say are super time savers and so become a favorite thing.  When I baked this bread I put myself in a tight place by not cooking the apples when the dough was shaped and on it’s final rise. Suddenly I needed to shape the bread and hadn’t chopped the apples yet .  My original plan was to use the grandmother’s  apple peeler, corer, slicer and then chop the slices … Or I would get out the big real mandoline and slice the apple … my timing was off, I didn’t want to go through all that … what to do?

Enter the Adjust-A-Slice and Julienne Mandoline. I saw this about a year ago on Amazon, it was getting rave reviews and my kitchen was still not together. As I remember it was under $20, now I think its gone up slightly and is under $24. But I still buy it for gifts because it is a wonder tool and now one of my favorite things. I use it to chip my chocolate (1 teaspoon chips into my morning coffee ~ it’s medicinal you know), I use it to julienne carrots, radishes, zucchini you name it and throw them into salads.  I used my corer which sits next to this simple mandoline in a drawer to core the apple and made short work of chopping the julienne sticks; the plate went into the freezer for a quick chill and I was ready to go!

Our kitchen of the month is Kelly at A Messy Kitchen. She’s got the original recipe and a great alteration for making just one loaf on her site.

 

Apple Bread with Cider and Calvados (makes 2 loaves)

Poolish:

¾ tsp yeast

500 grams apple cider

160 grams bread flour

200 King Arthur Irish Whole Meal flour

Final Dough:

1 tsp yeast

300 grams apple cider

200 grams bread flour

200 Irish Whole Meal flour

100 grams coarse rye flour

3¾ tsp sea salt

Add-ins:

200 grams Granny Smith

20 grams butter

1 tablespoon demerara sugar

50 grams boiled cider

Poolish:  Whisk flours and yeast.  Add cider and mix well.  Cover with shower cap and leave to rise for at least 4 hours at room temperature or overnight in the fridge.  The poolish is ready when a cavity has formed in the middle.

Kneading:

Whisk flours and yeast, add poolish and apple cider (if this is apple bread, I decided apple cider was better than water).  Knead well; about 10 minutes by hand.  Add the salt; I sprinkled it on the counter much like I would have if I’d needed to add flour to the dough.  Knead until very elastic .

Place dough in a lightly oiled lidded plastic container and leave for 90 minutes.

Add-ins:

Peel and dice the apple(s).  Melt butter and sugar in a frying pan; add the chopped apple and fry until golden brown.  Add apple cider (the calvados, I do love it but there was none to be found here) and boil until the mixture is dry.  Leave to cool.

Press the mixture into the risen dough.  Divide into two and form oblong loaves without first making a ball. Place on a tea-towel dusted with flour and pull the cloth up between the breads.

I covered the loaves with bowls and allowed to rise until doubled in size, about 75 minutes.

Preheat the oven with baking stone to 475ºF.

Place the loaves directly on the stone and mist with water.

Lower the temperature to 400ºF after 5 minutes.  Open the oven door after another 10 minutes to let some air in. Nice oven spring.

My loaves baked for 60 minutes and reached 207°F.  Even though I made smaller loaves (I had three) because I used so much whole grain, I knew this would take longer than the original recipe. Photos look really dark but they did not burn.

Take out the loaves, I brushed with butter and allowed to cool on a wire rack.

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We would love for you to try out this flavorful and seasonal recipe and join in as a buddy baker this month!  You don’t have to have a blog to participate, a picture will do. Just send a picture or your post of your finished loaf to me at eleyana (AT) aol (DOT) com by the 31st of this month. Be sure to put BBBuddy in the subject line. You will receive a Bread Baking Buddy graphic to keep or add to your post, and be included in our Buddy round up at the end of the month.  New recipes are posted every month on the 16th. Check out our Facebook group to see the participants’ baking results during that time.


6 Comments

BBB ~ Wild Pull Apart Bread

Wild … BBB … Award for most Wayward Babe! That’s me I do believe. 

Elizabeth, our kitchen of the month, titled this Wild Pull Apart. Little did she know just how wild I would take this and commit murder in the process. Actually I know she meant Wild Yeast but since …

I got a fairly decent starter going last month. Baked with it twice. And then … I left it out and was gone three days … perhaps I can plead just accidental yeast slaughter instead of murder. 

With no starter, Elizabeth’s recipe for sourdough this month was out. So I needed a pull apart bread recipe with instant yeast and I wanted one with whole wheat flour. 

What’s a common recipe that’s sort of pull apart?

What came to my mind was cinnamon rolls.

Looking for whole grain, I went to Peter Reinhart’s Bread Revolution. I was not disappointed.

Sprouted wheat cinnamon rolls gave me my basic dough recipe that I cut in half and only slightly altered.

In retrospect, the filling should have been … well less filling in volume but my brain had latched onto Sonya apples that we’d had the week before. The sweetest juiciest I think I’ve ever had. 

While this was not the shape Elizabeth ask us for, this is a great whole grain recipe and a wow flavor combination. I will be doing this again. 

Because the filling puffed out each circle, I was left with gaps around the outside of the pan. I didn’t think rising and baking would fill that so I made up balls of dough with filling.

When I do this again, I plan to make this as a monkey bread using balls with the filling and roll them in butter. I mixed the dough with the honey but the only sugar I used was the sparkling sugar on the top. These apples made for a wonderful sweetness.

Elizabeth’s shape would be perfect for savory garlic bread which I will be trying soon.

BBB Wild Pull Apart

Recipe: Adapted from Peter Reinhardt’s Bread Revolution

Serving Size: 8

– Dough: 

– 255 grams half & half 

– 2 teaspoons instant yeast 

– 42 grams melted butter 

– 35 grams honey 

– 340 grams sprouted wheat 

– 1 teaspoon salt 

– Filling: 

– 2 Sonya apples, chopped 

  • 4 oz honeyed goat cheese 
  • 2 handfuls pecans, chopped

– Dusting of cinnamon on apples 

– Sparkling sugar for topping 

 

Whisk all dry ingredients together. 

Melt butter (could use olive oil or part of both) may be enough to warm the milk. Mix with honey. 

Mix wet and dry together. 

Dough will be soft and sticky. Bring together into ball. Allow to rest for 15 minutes. 

Stretch and fold every 25 minutes 4 times. 

Refrigerate overnight. 

Allow to come to room temp next morning. I left mine out 2 hours. Shape and fill. Allow to rise. Bake at 325° convection for 20 minutes. Bake conventional 15 minutes at 350° until golden. Brush with butter. 

Notes: Used springform pan … put a pan underneath it! This recipe made the ring and a small loaf.

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This was perfect for coffee with a friend … and then for our brunch! Totally, I’ll be making this again.fullsizeoutput_93a9

  • You love bread! Why else would you be reading a bread blog … Here’s how to join us:
  • You have until the 29th to bake the bread and post about it on your blog (we love to see how it turned out AND hear what you think about the bread) with a link to the Kitchen of the Month’s post about the bread.
  • E-mail the Kitchen of the Month with your name and a link to your post OR leave a comment on the Kitchen of the Month’s blog that you have baked the bread and a link back to your post. Kitchen of the Month this month.
  • The Kitchen of the Month will post a round-up of our Bread Baking Buddies at the end of the week and send you a BBB badge for that month’s bread.
  • No blog, No problem – just e-mail the Kitchen of the Month with a photo and brief description of the bread you baked and you’ll be included in the round-up.


8 Comments

BBB ~ Ciambella Mandorlata (An Italian Easter Bread)

Totally an Awesome bread, just slightly sweet.  Thank you Aparna!
History and origin may call this an Easter bread but I say it’s nice just about anytime. It makes terrific toast with tea or coffee, morning, noon or night.
Two cautions:
I got a nice oven rise with this but with all bread flour I think it might have been truly huge and so … as Aparna did, placing a ramikin or ring in the middle might be a good idea to keep a hole open in the middle of the ring.
Aparna saw no reason to toast the almonds before baking and neither did I: this is baked with the almonds on top at 400°…how are they not going to toast? As Karen said, watch this and cover with foil so that it doesn’t get too dark.

Aparna Balasubramanian April 2019 from Ultimate Bread Eric Treuille & Ursula Ferrigno
Yield: one round

This slideshow requires JavaScript.

DOUGH:
2 teaspoons dry yeast
1/2 cup lukewarm milk
430 grams 1/2 bread flour; 1/2 AP

35 grams ground flax seeds
2 teaspoons salt
3 tablespoons maple sugar
grated zest of 3 lemons
113 grams unsalted butter, softened
3 eggs, beaten
1/2 cup water
TOPPING:
4 teaspoons ground cinnamon
3 tablespoons maple sugar
1 cup blanched almonds, roughly chopped
1 egg yolk

1. Mix the flour, yeast, salt, sugar, and lemon zest in a large bowl. Make a well in the center of the mixture and add the butter, eggs, and milk.
I’m trying to use up what is on hand and only had 1/2 the bread flour called for so used AP.

2. Mix in the flour from the sides of the well. Add the water 1 tablespoon at a time, as needed, to form a soft, sticky dough.
I used all the water called for.

3. Turn the dough out onto a lightly floured work surface. Knead until smooth, springy, and elastic, about 10 minutes.

4. Put the dough in a clean bowl and cover with a dish towel. Let the dough rise until doubled in size, about 4 hours. Punch down the dough, then let rest, covered with a dish towel, for about 10 minutes.

5. Divide the dough into two equal pieces and roll each piece into a 16-inch-long rope. Twist the two dough ropes together.

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6. Place the dough rope on a buttered baking sheet. As you might see here, I used a skillet. Shape it into a ring by bringing the two ends of the rope together. Pinch them to seal and cover with a dish towel. Proof until doubled in size, about 11 ⁄2 hours.

7. To make the topping mix the cinnamon, sugar, almonds, and egg yolk in a bowl. I used my hands to spread the mixture as evenly as possible over the top of the ring.

8. Bake at 200C (400F) in the preheated oven for 45 minutes, until golden -cover with foil to prevent it getting to dark- and hollow sounding when tapped underneath. Cool on a wire rack.

We would love for you to try out this recipe and join in as a buddy baker this month!  This is a wonderful bread to quickly bake. You don’t have to have a blog to participate, a picture will do.  Just send a picture or your post of your finished bread to comments my kitchen at mac dot com, along with a photo and your baking experience by April. 30 and be sure to put BBBuddy in the subject line. You will receive a Bread Baking Buddy graphic to keep or add to your post, and be included in our Buddy round up at the end of the month. New recipes are posted every month on the 16th. Check out our Facebook group to see the participants’ baking results during that time.
Enjoy the BAKE!


9 Comments

BBB ~ Ksra (Moroccan Anise and Barley Flatbread)

Just drop dead simple/easy and oh my so very good.  Our kitchen of the month is Kelly from A Messy Kitchen who found the recipe in the New Artisan Bread in Five Minutes a Day … and then further adapted by me because I always just can never leave well enough alone.

I topped my loaf with extra anise seeds and some black sesame seeds and totally poked it full of holes; when I took it out of the oven, I brushed the top with a little butter … yes really I did because it just is such a beautiful smile that way.
As simple as this is, it is gorgeous baking, wonderful warm and cooled, toasts like a dream, delish plain and lovely with butter or a touch of jam, great to sop up broth based soups, really any soup or stew.
This is definitely in the keeper file.  Thank you much Kelly.

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Yield: 2 round loaves 8 inch

Ksra (Moroccan Anise and Barley Flatbread)

Something of a STARTER
1/8 teaspoon yeast
130 grams sprouted spelt
120 grams water
DOUGH
340 grams Lukewarm water (100ºF or less)
1 teaspoon yeast
1 ½ teaspoons salt
1 teaspoon whole anise seeds

30 grams ground flax seed
25 grams wheat germ
50 grams barley flour
120 grams sprouted spelt
380 grams White Whole Wheat

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Something of a STARTER:

Mix flour, water, yeast to combine. Cover and left out on counter 6 hours.

MIX DOUGH:

Mix together the yeast, salt, anise and water in a large bowl or container. Stir in the remaining ingredients and all of the something of a starter with a large wooden spoon, dough whisk, or in a mixer with the paddle. Mix until the flour is incorporated fully.

Cover and rest until the dough has fully risen and collapsed back down a bit, about 2 hours. Mine then went into the refrigerator overnight.

You may use the dough after the initial rise but it’s easier to work with cold. Dough will keep up to 10 days in the fridge.

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BAKE :

Divide the dough in half, dust with flour, and shape each portion into a ball by stretching the sides down to the bottom of the ball and folding under. You may also work with only one portion of dough if you like, the other will keep in the fridge for another day. I shaped only one loaf; returned the remaining half of the dough to refrigerator.

Flatten the dough ball into a ¾” thick round and let rest covered on a parchment lined or cornmeal dusted pizza peel for 20-30 minutes. Optional to brush the surface with oil and sprinkle with sesame seeds or more anise seed. Also optional to poke the dough with a skewer in a few places prior to baking.

While the dough is resting, preheat the oven to 450ºF. Place a baking stone near the middle of the oven and a metal pan or broiler tray on an unused oven rack and heat a cup of water to use for steam while baking. (If you do not have a baking stone, you can use an inverted baking sheet, a cast iron pan, a pizza pan, or the grill on high!) (If you use a grill, you will need to flip the dough periodically.)

Slide rested loaf directly onto hot stone. I baked my round loaf in the pre-heated lid of a cast iron dutch oven; worked perfectly. Pour 1 cup of hot water into the metal pan or tray for steam and quickly close the oven door. Bake for about 20-25 minutes until richly browned and firm.

Baked for 30 minutes. Considering all the whole grains in this, I will allow 35 minutes for the next bake.

Allow to cool before cutting into wedges to serve.

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Seriously, after you read Kelly’s post and catch the waffle recipe I don’t really think you can stop yourself baking this bread!
We would love for you to try out this recipe and join in as a buddy baker this month!  This is a wonderful bread to quickly bake up to go with any meal. You don’t have to have a blog to participate, a picture will do.  Just send a picture or your post of your finished flatbread to Kelly at eleyana (AT) aol (DOT) com, along with a photo and your baking experience by Mar. 31st and be sure to put BBBuddy in the subject line. You will receive a Bread Baking Buddy graphic to keep or add to your post, and be included in our Buddy round up at the end of the month. New recipes are posted every month on the 16th. Check out our Facebook group to see the participants’ baking results during that time.
Enjoy the BAKE!


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BBB ~ Chelsea Bun Valentine

Chelsea Bun Valentine
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I can’t imagine where eleven years have come and gone baking bread after bread with Babes. Somehow, here we are on our eleventh anniversary.  Simple, complex, straight or sour dough, I never tire of flour and yeast. I never seem to see a bread coming either. Although there are breads I have sort of in a reserve place that I think the Babes must bake one day. One that comes to mind is salt rising bread. I’ve tired it twice and it’s good but not for the faint of heart.
Recently I got hooked on The Great British Baking Show. Obsession doesn’t come close to how much I was watching. And when it came to the breads, I watched many of them over again immediately. In late December, I watched one where they baked Chelsea Bun Christmas Trees. It some how caught me that the bread and the bun were basic but the shape and the filling should be the challenge that suited a February Valentine. I had some really fancy ideas in the beginning but when it came to execution, simple took over and Gorn was won with a very simple heart … I think it had something to do with the some what cherry pie like filling I came up with.  Cherries will win him over any day, even in a bun.

Ordinarily I would have added walnuts to buns but I was with grandkids and was told they wouldn’t eat them.
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Find the Original Recipe here.
Serving Size: 15

Dough
400 grams bread flour, plus extra for dusting
400 grams white whole wheat flour
1 tablespoon salt
15 grams sachet fast-acting yeast
400 ml milk
60 grams unsalted butter, plus extra for greasing
2 free-range eggs
Filling
You make it up!

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“I won’t eat raisins” “There are no raisins” “Cherries”

Place the flour into a large mixing bowl, add the salt to one side and the yeast to the other side.  (That’s how the cutie Paul Hollywood does it.)

Warm the milk and butter in a small saucepan until the butter is melted and the mixture is lukewarm.

Pour into the flour mixture, add the eggs and stir thoroughly until the contents of the bowl come together as a soft dough. The dough will be sticky.

Tip the dough onto a lightly floured work surface and knead well for 5 minutes, until the dough is smooth and elastic. Alternatively this can be done in a stand mixer using a dough hook. I found this to be an easy dough to do by hand.

Place the dough into an oiled bowl and leave to rise, covered with a shower cap, for one hour or until doubled in size.

Mix the filling. I used a cherry preserve that was cherry pie like filling and added some dried cherries to that.  I also sprinkled my dough with some brown sugar for that extra.

Tip the dough out onto a lightly floured work surface. Roll out dough into a rectangle about 20in x 14in.

Tack down the long side of the dough rectangle nearest to you by pressing it down onto the work surface with your thumb. Brush all over with the melted butter. Then spread the your filling over the dough leaving a 2cm boarder. Roll the opposite long side of the dough towards you quite tightly, until the roll is complete and tight. Trim the ends to neaten.

With a sharp knife cut into 15 thick rounds – about 1.5in.

Line a very large baking tray or use the grill tray from your oven with baking parchment.

Arrange rolls on the prepared tray, cut side up, in heart shape: I just drew a heart on parchment paper and filled it in. You want the buns to be close enough so that when they rise further and then bake; they will bake with their sides touching. They can then be pulled apart and you get a lovely soft edge.

Cover loosely and let rise for 30 – 45 minutes.

Preheat oven to 350F.

When the buns are ready, put them in the oven and bake for 20-25 minutes until golden-brown.

Check after 15 minutes or so and cover the buns with foil if they are getting too brown. Mine needed no foil.

Remove the buns from the oven and let them cool slightly before transferring them from the tin to a cooling rack.

Melt the additional preserves in a small saucepan with a splash of water until smooth. Brush the jam over the buns to glaze and allow to cool.


It’s sort of a heart … it went fast enough that the shape didn’t really matter.

Valentine’s Day maybe over but there’s always desire for sweet hearts and bread. Be a buddy, bake a heart overflowing with love, we’d love to see what you’d fill your heart with on top of all that love. I know the Babes will change things up, so don’t miss all their hearts.  Send me your post with photo before February 28, I’ll do a round-up post and add you in as well as send you a cool Buddy badge.