In the last roundup of “Bake Your Own Bread” I saw this supercute panda bread and had to make it, too. You can find the recipe and instructions here. My version isn’t perfect yet, but for my first try at it I think it’s rather pretty. I will definitely make this again!
My third bread for the Mellow Bakers this month was Aloo Paratha – an Indian flatbread which is stuffed with a spicy potato filling. This bread was delicious, though a bit time-consuming to make. For the filling, I didn’t bother grating the potatoes but used my potato masher which worked perfectly! For the mustard oil, I couldn’t find black mustard seeds but had to work with yellow ones – I have no idea if that made a difference. Can anyone tell me what the difference is between the two? Answers as “The color” won’t be accepted, though ;o). Making the dough balls was easy, stuffing them with the potato filling balls was, too. I was a little bit afraid of the filling coming through the dough when rolling it out but this didn’t happen. I was thinking about buying ghee for brushing the bread while it cooks in the pan, but then I discovered “Butterschmalz” (clarified butter) in the back of my fridge and a quick search revealed that ghee is heated longer than Butterschmalz, but other than that they are the same. Not sure, if the result would have been even better with real ghee. Anyway, most of the breads puffed up in the pan really nicely, and we enjoyed them with Indian-spiced chicken with tomato chutney (that’s what Abby had served them with) and tamarind chutney. REALLY good!
My second bread for the Mellow Bakers this month was the Sunflower Seed Bread with Rye Sourdough. I was a bit sceptical because I thought the BBA Sunflower Seed Rye was kind of boring. I’m just not a sunflower seeds person (hubby is, though). So I thought, even if I didn’t like this bread hubby probably would.
The rye sourdough wasn’t a problem at all – I just used my liquid levain, added rye flour and water and let it ripe for 16 hours. For the soaker the recipe says to use rye chops – I still haven’t really found out what rye chops are, but I figured that “Roggenschrot” (very coarse rye meal) could be something similiar, so I stuck some rye kernels into my grain mill and ground them on the most coarse level. After 16 hours, I mixed bread flour, sunflower seeds, water, salt, yeast, malt syrup, soaker and sourdough, let it rest for 1 1/2 hours with 2 stretch & folds in between and then shaped a giant 3-pound loaf. I thought of dividing it, but I have this huge 3-pound brotform which I’ve never used, so today was the day. This bread smelled great, but as I had suspected, I’m just not a big fan of sunflower seeds in my bread. The hubby and my kids loved it, though.
My first bread for the Mellow Bakers this month was the Whole-Wheat Levain. I love baking with spelt and as you can use spelt and wheat interchangeably (spelt is a subspecies of wheat) I thought I’d make a whole-spelt levain bread. Here, spelt is easily available and not that much more expensive than wheat. And as I have my own grain mill, I always buy spelt kernels.
My liquid levain came to life pretty fast (yay!), and everything else was really easy. I made 2 round loaves and even think that my scoring was successful this time ;-). Tastewise, this bread was fine. Even the kids liked it!
I LOVE multigrain bread so when I had to choose between 3 whole-wheat breads for the Mellow Bakers this month I opted for the one with the multigrain soaker. Usually I make a half recipe or even 1/3, but this time I thought I’d try 3 different versions with the whole recipe: rolls, free-form loaf and sandwich loaf. I did change something in the recipe, though. I didn’t have any wheat on hand, but I always have some spelt and spelt flour, so I decided to make a whole-spelt bread. For the multigrain soaker I used coarse cornmeal, millet, oats and flaxseed. The whole process was easy – the only thing I regret is that I didn’t put a double batch into my loaf pan – my sandwich loaf is rather flat. I can’t say anything about the loafs yet, we’ll cut into them tomorrow, but we had the rolls for dinner tonight and they got rave reviews. A little crunchy from the multigrain soaker, a little sweet from the honey – this is a really nice recipe I’ll make again.
Posted in Baking, Bread, Mellow Bakers
Tagged Hamelman, Jeffrey Hamelman, Mellow Bakers, multigrain bread, multigrain soaker, spelt, spelt bread, spelt flour, whole-spelt bread
I don’t know what happened when I baked the 2nd Mellow Bakers‘ bread for this month – toast bread. I must have miscalculated the amount of dough that fits in my toast bread pan, otherwise I can’t explain why the dough wouldn’t rise beyond half of the pan. I waited, and waited, and waited, but nothing really happened. So I took it out and stuck it into my loaf pan which I don’t have a lid for. Thus, the result was a non-square, thick-crusted white bread, not any way near a toast bread. Oh well. We toasted it anyway, and it tasted fine, but it was just toasted white bread :-(.
The first bread I made for the Mellow Bakers this month was the Normandie Apple Bread. I started writing this post (aka wrote the headline and added the pictures) 3 weeks ago, and then for some reason (work? school? 3 kids? household?) totally forgot about this post. So, my memories are kind of fading. I do remember, though, that I used store-bought dried apples and French apple cider (with 2% alcohol) and that I really liked this bread. It made fantastic toast! I really wanted to make it again, but by the time I got to it, the apple cider was gone (Thanks, hubby!!!).