SISHUIGUFANG: Spelt

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Rabu, 05 Oktober 2022

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 VideosRye Apple Crumble Bars SISGUFANG

These autumn-festive apple bars feature a buttery wholegrain shortbread base, perfectly spiced apple filling and finish off with a fantastic crumbled oat streusel, with the distinct earthy flavour of wholegrain rye. They are egg-free and sweetened with coconut sugar, so it's refined-sugar free too. The recipe is rather easy and very delicious, the best part is that you can customize it to your taste. Add some raisins, cranberries or pecans that you think compliment the apples and for an even nuttier and deeper caramelized flavour, replace the browned butter for regular one.

Best VideosGrape Clafoutis SISGUFANG

Clafoutis is a rustic dessert from the Limousin region in France, made with fruit that is covered with a custard batter, which is unlike a traditional custard, as it has flour in it that gives it more structure. Traditionally the fruit should be cherries, unpitted black cherries specifically. But when Autumn arrives, bake this desserts with plums, figs, grapes or use whatever fruit you have on hand. It comes together quickly with just a few ingredients, is equally as tasty warm, at room-temperatur, or chilled, and keeps well for several days.

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 Cake with Caramelised Almond Topping SISGUFANG

A rich, buttery, moist mirabelle (or any fruit) cake, adapted from here and here, topped with a crisp caramel-almond Florentine-like topping, which was inspired by a popular German Bienenstich, is simply too good to miss in life - great for afternoon tea or morning coffee. I used mirabelles, but any other seasonal fruit would be fantastic too.

Best VideosBlackberry Spelt Muffins with Sourdough Discard SISGUFANG

These blackberry loaded sourdough discard muffins with a combination of white and whole spelt flour are a great way to put excess starter to work. They are excellent for a mid-morning treat or a snack on the go or even as a dessert served with vanilla ice cream. Use fresh or frozen blackberries, or go foraging to find some in the summer months. The use of rye sourdough discard adds a very pleasant tangy flavour and moisture that helps these wholesome muffins stay moist and fresh for longer. I baked these muffins in a jumbo 6-cup muffin pan. If you want to use a standard-sized 12-cup muffin pan, adjust the baking time accordingly.

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 VideosPepita Frangipane Tart with Mirabelle and Elderberry SISGUFANG

A delicious late summer tart made with a melt-in-mouth buttery spelt-pepita crust, filled with a mildly nutty pepita frangipane cream and topped with a mixture of mirabelles and ederberries (or any fruit you have on hand).

Mirabelle is another delectable European heirloom plum. Small round yellow fruit with yellow red dots. They’re the smallest of the more than 2,000 plum varieties found worldwide, weighing only about 10 g each. The ripe mirabelle plums are delicately aromatic, juicy, sweet, low in calories and rich in vitamins. The mirabelle was probably named after plums grown in Southern France where they were cultivated under the name of mirabel, which means look (mira) and, of course beautiful. Mirabelle plums are very good for compote, jam or cakes and tarts.

Elderberry is dark purple fruit from the elderberry shrub. It's a rich source of antioxidants and vitamins. It has long been used in traditional medicine and appears to have some medicinal benefits.
According to Webmd, elderberries could help tame inflammation, lessen stress, and help protect your heart, too. Some experts recommend elderberry to help prevent and ease cold and flu symptoms. Raw and unripe elderberries contain a poison called cyanide. So they should always be cooked before they're consumed.

SISHUIGUFANG

Rabu, 05 Oktober 2022

Best VideosCountry Crust Bread SISGUFANG

Sabtu, 01 Oktober 2022

Best VideosSaffron Spelt Knots with Poolish SISGUFANG

Kamis, 29 September 2022

Best VideosRye Apple Crumble Bars SISGUFANG

Rabu, 21 September 2022

Best VideosGrape Clafoutis 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

Sabtu, 27 Agustus 2022

Best VideosMirabelle Cake with Caramelised Almond Topping SISGUFANG

Senin, 22 Agustus 2022

Best VideosBlackberry Spelt Muffins with Sourdough Discard 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

Kamis, 11 Agustus 2022

Best VideosPepita Frangipane Tart with Mirabelle and Elderberry SISGUFANG

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