BUCKWHEAT LOAF

This recipe courtesy of my daughter, who makes this on a regular basis.

Note that the preparation has to be started 24 hour in advance of making this loaf.

 

 

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1. To make a large loaf, use 1 kilo of Buckwheat Groats.

2. Cover with water and soak for minimum of six hours or overnight.

3. 2 cups of sunflower kernels, cover with water separately overnight.

4. Drain and rinse, add water and rub vigorously and drain again.

5. Add decent amount of water to make thick batter (gloopy).

6. Add salt then blend and finally add sunflower seeds.

7. Leave in covered pot 24 hrs. (12 hrs in Summer)

8. Add psyllium husks - 4-5 tbs (optional) (this means you can make an actual loaf)

9. Line with baking paper, drizzle with olive oil then pour in the batter.

10. Sprinkle sesame seeds

11. Bake at 180C for c. 1 hour when golden and crusty.

 

 

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WHOLE WHEAT BREAD

 

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I have no idea where this recipe came from

but it seems to originate from

Literally The Best Bread Recipe Ever (Adapted from literallydarling.com)

 

Last night I made.. Bread!! I've wanted a bread machine for years but couldn't justify the extra counter space and another appliance in the kitchen.  This works perfect and tastes so good - one less thing to buy on my weekly shop!    

This recipe uses a slow cooker - but also shown to use oven cooked as well.

 

I have a rice cooker and will try and see if this proves successfully

in that.

 

 

Ingredients

 

• 1/2 cup warm water

• 2 cups of warm milk

• 2 Tbsp melted UNSALTED butter

• 1-3 tablespoons of sugar (add more if you like sweeter bread)

• 3 tablespoons of active dry yeast (conservative side)

• 6 cups of whole wheat flour (or 3 cups whole wheat & 3 cups all-purpose flour)

• 2 teaspoons of salt

• 1 teaspoon of baking powder

 

 

 

 

Method

 

1. If using an oven, pre-heat to 425F, 220C.
    

2. Grab a big bowl, and stir the 1/2 cup of warm water, 1 (or more) tablespoons of sugar, 3 tablespoons of yeast.  Wait for 5 minutes (no longer - mine went all over the place the first time!) – it should be frothy on the top.
    

3. While your waiting warm 2 cups of milk and 2 Tbsp of butter in microwave. 
    

4. Next, add milk and butter to yeast mixture.
    

5. Using a standing mixer slowly add the 6 cups of flour, 2 teaspoons of salt, and 1 teaspoon of baking powder. Mix and knead the dough. (I used dough hook once I had incorporated most of the flour for about 5 minutes then kneaded by hand for another 5-7 minutes.)
    

6. If forming rolls, these cook in the oven for 10 - 15 minutes.  Otherwise, the whole loaf will take longer and require frequent checking until golden brown and springy to the touch.
    

7. Alternatively, line your slow cooker with cooking (baking) paper and place in your round ball of dough. It will rise in the slow cooker as it heats through.  Cook on High power for 2- 2.5 hours. Start checking at every 7-10 minutes until top is sponge-y but springs back and no moisture on the top.  The bottom should be a nice brown colour as well as sides.  I put mine (just the loaf) in the oven on broil/grill for less than 5 minutes to get a nice crusty top too!

 

NOTE: You can use a tea towel on top if you want to avoid condensation dripping in down on the loaf. I haven't tried this myself - let me know how you go!

 

*Use UNSALTED butter or adjust extra salt added!

 

*Add MORE sugar if you want a sweet bread like in the shops.

 

*If you can't or are not skilled/practiced at kneading try the 50:50 ratio with whole wheat flour and all purpose flour, otherwise you will end up with a very dense loaf.

 

*Make sure it is completely cooked through - my loaf took 2 1/2 hours!!

 

Slice and enjoy as whole grain toast or sandwich bread!