SISHUIGUFANG: Bread

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Selasa, 15 November 2022

Best VideosSeedy Oatbread - Gluten, Dairy, Sugar & Egg Free SISGUFANG

Bread without wheat flour are very popular right now. Instead of wheat flour, this oat bread contains many seeds, nuts and of course oat flakes. The nuts and seeds are held together here by the crashed linseeds, psyllium husks and water. (That is why the resting time is particularly important for the flourless bread.) This gives the bread a firm consistency and makes the bread particularly crunchy. This delicious seedy bread is super filling and contains lots of healthy ingredients and is bursting with fibre, protein, healthy fats and minerals. It is easy and can be prepared in no time at all. Be sure to try it out! It's gluten, dairy, sugar and egg free - an ideal bread alternative for those who have sensitive tummies or simply want to eat consciously. If desired, flavour the dough with some turmeric, fennel, and careway seeds. For a richer version, replace 50 ml of water with coconut oil.

Oats are full of goodness and provide our bodies with a lot of good nutrients, minerals, fibre and trace elements. In addition, oats can help lower blood sugar levels and prevent you from the dreaded sugar cravings. Rye or barley flakes can be used instead.

Best VideosJam Brioche Babka SISGUFANG

Best VideosBraided Coconut Buns SISGUFANG

These sweet little buns are buttery, light, and fluffy with a sweet coconut filling. Serve them as breakfast, a snack or even dessert that no one can resist. If you don't care about the coconut, then use this enriched dough recipe for the cinnamon buns. They will stay fresh in a plastic box at room temperaute for 2-3 days, but of course nothing can beat devouring them still warm, fresh from the oven of course. Freeze the rest in the freezer bags for a rainy day.

Best VideosCountry Crust Bread SISGUFANG

Thin crispy crust and a tender, moist interior - that's exactly how this delicious and aromatic country crust bread turned out to be and perfect for tearing, dipping or slathering with butter. I have baked this bread directly on a baking stone with steam, but you certainly can use a baking tray instead or a Dutch-Oven. Divide the dough into two at the end of bulk fermentation if desired and shape each into different forms (batards and boules). The baking temperature can be left as it is, but the baking time must be adjusted depending on the size of the loaves.

Best VideosSaffron Spelt Knots with Poolish SISGUFANG

These saffron bread knots are made by plaiting together 4 strands of a soft, sweet enriched saffron dough - sprinkle the top with a mixture of white and black sesame seeds if desired. Saffron gives the knots a beautiful warm golden colour as well as a wonderful intense flavour and scent. I have used 0.3 g rams of saffron for the dough, which is a bit too much, 1 small sachet (0.1 gram) would be enough. I didn't fill the dough, but you can try to fill with nutella or nut cream for an even richer bread.

Best VideosBuchteln with Blackberry Marmalade SISGUFANG

Buchteln are sweet rolls made of enriched yeast dough and baked in a casserole dish. Depending on the region, they are also called "Wuchteln", "Rohrnudeln", or "Ofennudeln". Buchteln are particularly juicy and delicious if you prepare them with a fruity filling. Depending on the season, the Buchteln can be filled with berry, apricot or plum jam. You can bake them with or without filling. They are usually served vanilla sauce, powdered sugar or eaten plain and warm.

Originally, Buchteln come from Bohemian cuisine and are widespread in Bavaria, Austria and South Tyrol. The name comes from the Czech "buchtičky" or "buchta". In Bavaria, Buchteln are often prepared with sultanas or cranberries. Our favourite is poppy filling.

Best VideosRecycling Old Bread - Spelt Bread Rolls with Old Bread SISGUFANG

A downside of home-baked bread is that if you don't eat it or freeze it, then it will go stale through loss of moisture relatively quickly. And who likes stale bread? Not me. Freshly baked bread is a treasure, but a stale one is not a waste. You can easily revive them by misting the crust with some water and bake at 180C/350F for 10 minutes, or turning into one of my favourite kitchen staple - breadcrumbs (usign them to make meatloaf or meatballs), or turn them into a bread pudding or transform them into these fresh and delicious crusty rolls with this easy recipe from one of my favourite bakers Marcel Paa. The beauty is that because the leftovers are different, so every bread is amazingly versatile and has its own slightly different taste.

Best VideosBaked Irish Potato Farls SISGUFANG

A farl in Gaelic literally means "fourths". They are shaped into a circle of dough and then cut into quarters, and here refers to a quarter of a flatbread, which is more commonly pan-fried, made from mashed potatoes and spelt flour. Traditionally they were made with oatmeal, that would result a coaser substance and nuttier flavour, butter and potatoes – no flour, no leavening agents. The less flour and raising agent you use, the denser and moister the farl. Using more flour, and raising agents (baking powder and baking soda) and moistening the mixture with milk creates an wonderfully light and fluffy bread-like texture.

These baked quarters can be made with leftover mashed potatoes too. Potato farls are most often served as the breakfast or at teatime. But you can absolutely enjoy these with soups or salads as a lunch. Leave out the onions, rosemary and black pepper if you want to serve them with a dollop of homemade jam. Experiment with different herbs and spices, like chives, dills, spring onions, cumin, or caraway.

Best VideosMirabelle Coconut Pizza with Wild Yeast Water SISGUFANG

Pizzas don't always have to be savoury. Try this simple dessert pizza made with mirabelles and coconut cream. The dough is prepared with white spelt flour flavoured with Dutch-processed cocoa powder and naturally leavend with wild yeast water and sourdough discard. It makes a perfect summer treat, late afternoon pick-me-up or even as a late-night dessert.

Best VideosSourdough Bread with Blackberry Rosemary Pomace SISGUFANG

Baked with Blackberry Rosemary Pomace	Baked with leftover pulp from juicing

A pomace is the pulpy remains after fruit (or vegetable) has been crushed in order to extract its juice or oil. It contains skins, pulp, seeds and stems of the fruit. It's a cheap source of dietary fibers, antioxidants, pectin and other nutrients. Pomace can be turned into the distilled products, used to make animal feed, recycled as mulch, processed to make grapeseed oil and flour.

In this recipe I am incoperating blackberry and rosemary residues from making fruit curd into the sourdough bread. The add of pomace adds more freshness, fruitiness, depth and colour to the bread. Last but not least nothing is wasted. You can bake the bread into a batard, boule or a regular sandwich loaf. Although pomace is absolutely compostable and perfectly okay inside a composting bin, it's still better if it ends up on the plate.

Best VideosSourdough Jam Rolls SISGUFANG

These soft, overnight sourdough rolls with no added commercial yeast are the perfect breakfast or afternoon tea treat! Baked with an enriched sweet dough, a homemade wild blackberry jam and dusted with powdered sugar. I used rye sourdough starter with 100% hydration, but spelt or wheat starter would work just fine. Sourdough adds so much flavour and really brings these jam rolls up a level. You can frost them with a cream cheese glaze if desired.

SISHUIGUFANG

Selasa, 15 November 2022

Best VideosSeedy Oatbread - Gluten, Dairy, Sugar & Egg Free SISGUFANG

Sabtu, 05 November 2022

Best VideosJam Brioche Babka SISGUFANG

Kamis, 13 Oktober 2022

Best VideosBraided Coconut Buns SISGUFANG

Rabu, 05 Oktober 2022

Best VideosCountry Crust Bread SISGUFANG

Sabtu, 01 Oktober 2022

Best VideosSaffron Spelt Knots with Poolish SISGUFANG

Jumat, 23 September 2022

Best VideosBuchteln with Blackberry Marmalade SISGUFANG

Minggu, 11 September 2022

Best VideosRecycling Old Bread - Spelt Bread Rolls with Old Bread SISGUFANG

Jumat, 09 September 2022

Best VideosBaked Irish Potato Farls SISGUFANG

Rabu, 17 Agustus 2022

Best VideosMirabelle Coconut Pizza with Wild Yeast Water SISGUFANG

Minggu, 14 Agustus 2022

Best VideosSourdough Bread with Blackberry Rosemary Pomace SISGUFANG

Sabtu, 06 Agustus 2022

Best VideosSourdough Jam Rolls SISGUFANG

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