Pane di Lino / Ground Flaxseed Bread

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This is the first post for 2018 and I wanted it be a bread. This week I am posting three recipes for the New Year Challenge in which we post dishes that reflect our goals and resolutions for this year. Mine have to revolve around bread. So I will be posting three posts related to bread.

One of my resolutions has been to completely stop buying bread from the store. I have reached closer to that goal in the past six months. Now the husband and daughter have become more discerning and want variety in the bread though they were content with the same store bread for all these years. So I tried this wheat bran and ground flaxseed bread which has an amazing texture in the crumb and crust.

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Adapted from here

Makes one 9″ loaf

WHAT WE NEED

370 gms All purpose flour

25 gms Ground flaxseeds

10 gms Wheat bran

1 tsp Instant yeast

1 tsp Salt

300 gms Warm water

1 tsp Oil

WHAT TO DO

  • Mix all the ingredients together and form a wet dough
  • Cover and let it rest for an hour
  • Stretch and fold the dough on all sides and place it in the bowl seamside down
  • Cover and let it rise to double in volume which should take around 3-4 hours depending on the weather
  • Fold the dough over itself and let it rise again for 1-2 hours till you see it start rising again and increasing in volume
  • Take a Pullman loaf tin and grease the tin and cover with oil or butter
  • Take out the dough and shape it into a log
  • Transfer it to the loaf tin and cover with a cling wrap
  • Let it rise till the dough reaches nearly the top of the loaf tin which should take around 2-3 hours
  • Preheat the oven at 250C
  • Cover the tin with its lid and bake at 230C for 30 minutes
  • Reduce the temperature to 220C and bake for 15 minutes
  • Take out the pan and unmould the loaf from the tin
  • Let it cool completely on the wire rack before slicing it
  • Enjoy!

NOTES

  1. If you want to eat the bread as is without any butter, etc. then add another 1/2 tsp salt
  2. In hindsight I thought a darker colour on the crust would have been nicer. Maybe another 3-4 minutes in the oven would have achieved that

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This is my post for the Blogging Marathon under the theme, ‘New Year Challenges’.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Bake-a-thon Round Up

We come to the end of another Bake-a-thon, which is my favourite event of the year because I have legitimate reason to mix flour water salt and yeast and get all excited and worked up at the same time. My original plan was to have all recipes in this theme as sourdough baking but I am guessing I still have sometime to go before I can be competent and confident enough to publish those efforts.

So this time is about breads – sourdough and yeast breads, not to mention yeast water breads.

Here is a recap –

1. Raisin Yeast Water Bread

2. Rosemary Fougasse

3. White Bread

4. Cornell Bread

5. Sourdough Brown Bread

6. Pullman Loaf

7. Apple Yeast Water Bread

8. Khobz Dyal Zraa’

9. Whole Wheat Bran & Seeded Bread

10. Roasted Garlic & Potato Bread

11. Crusty Cloche Bread with Maize Flour

12. Cinnamon Rolls

13. New Year’s Eve Pizza with Cauliflower Crust

Happy Baking!

Crusty Cloche Bread with Maize flour

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I have been trying to bake with different flours for sometime now. Not all experiments are successful but each is definitely a learning experience. I found some maize flour in my local supermarket quite suddenly one day. I knew that I should grab it before it disappears again and I did. I was not quite sure as to what I should make with it but I picked it up anyway. Even if I don’t get great breads with these different flours, I know I can always use them up to make dosai or rotis and so they won’t be wasted.

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Ever since I discovered crackling crusts can be made by covering the dough while baking, I have been to heaven. I love the crackling sound when I cut into the loaf and the texture it gives the crust. So when I chanced upon this recipe which has baking with a cloche and uses maize flour, it simply had to be done. Another interesting part of the recipe is that it needs no preheating and is baked in a cold oven. The only issue I faced was that the dough was too small and cloche too big and so it did not rise as much as I thought it would but nevertheless it was a delicious bread, more so when toasted with olive oil.

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Recipe adapted from here

Makes 1 medium loaf

WHAT WE NEED

200 gms All purpose flour

65 gms Maize flour

175 gms Warm water

1 tsp Instant yeast

3/4 tsp Salt

1 tbsp Olive oil

2 tsp garlic / onion powder / mixed dried herbs (optional)

 

WHAT TO DO

  • Mix all the ingredients to form a dough
  • Let it rise till double in volume
  • Shape the dough like a ball
  • Transfer to a baking tray and cover it with a cloche / any large oven safe bowl
  • Let it rise for 45 minutes or nearly double in volume
  • Sprinkle the dough with some flour and slash the top
  • Place the baking tray with the cloche covered in the cold oven
  • Bake covered for 30 minutes
  • Remove the cloche and bake uncovered for 10 minutes
  • Take it out of the oven and let cool completely on a wire rack
  • Enjoy!

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This is part of the Bake-a-thon 2017

Roasted Garlic and Potato Bread

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If you don’t know already, let me tell you that roasting garlic is one of the most amazing things you can do in the kitchen. It lets out a lovely aroma that delights the senses, works up your imagination and appetite and lends a wonderful flavour to the dish. So when I saw this awesome bread with roasted garlic and mashed potato, I knew I simply had to do it. It turned out so light and flavourful that even the daughter and husband were asking for seconds.

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It takes a little longer to make this bread because of the additional step of roasting garlic and mashing potatoes but it is definitely time well spent which rewards you with an amazing loaf. I have used all purpose flour for this loaf but you can replace upto 50% of it with whole wheat flour or other flour of your choice. But the bread will be denser than a loaf made entirely with all purpose flour.

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Adapted from New Artisan Bread in 5 Minutes

Makes one large loaf

460 gms All purpose flour

340 gms Warm water

1 1/2 tsp Instant yeast

2 tsp Salt

2 1/4 tsp Sugar

110 gms Mashed potatoes

1 garlic head

 

WHAT TO DO

  • Preheat the oven to 200C
  • Wrap the garlic head with its skin in foil and bake for 25-30 minutes
  • Take it out and squeeze out the garlic pulp and set aside
  • Mix the water, yeast, salt, sugar, mashed potatoes and garlic in a large bowl
  • Add the flour and mix it to ensure no dry flour remains
  • Cover and set aside till it rises and flattens or collapses, around 2 hours
  • Refrigerate for 2-3 hours
  • Take out the dough from the bowl and dust it with a little flour and shape into a ball
  • Let it rest for an hour
  • Preheat the oven to 250C
  • Sprinkle some flour and slash the top of the dough
  • Cover and bake for 20 minutes
  • Take the cover off and bake for 10 minutes
  • Unmould the loaf and let cool completely on a wire rack
  • Enjoy!

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This is part of the Bake-a-thon 2017

Whole Wheat Bran & Seeded Bread

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All my life, I have been a staunch supporter of all purpose flour when it comes to baking bread. It makes a lovely light loaf and easily beats all other flours in terms of taste. Call it destiny or old age, of late I have started enjoying whole wheat loaves a lot. I love the chewy texture and the flavour it brings along. Though I still maintain that the case against all purpose flour is mostly making a mountain of a molehill, whole wheat flour features a lot more in my breads these days.

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If you remember, I had written about how imperative it is for me to finish a pack of wheat bran that I had bought and forgotten. So I have been trying to add it to many bread loaves just to get done with it. I have significantly modified the whole wheat sandwich loaf recipe from the New Artisan Bread in 5 Minutes. So I figured this is a good loaf I could add bran to. I also topped it with some seeds to get the daughter to eat them. Both these ingredients are optional and the bran does make it a comparatively dense loaf but it is a healthier loaf and the little extra dense-ness is a small price to pay. Else it can be replaced by whole wheat flour. I forget about the dough during proofing and ended up over proofing it which can be seen in the loaf. So don’t do that and bake the loaf at the appropriate time.

 

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Makes one 8″ loaf

WHAT WE NEED

140 gms All purpose flour

110 gms Whole wheat flour

30 gms Wheat bran

1 1/2 tsp Salt

1 tsp Instant yeast

26 gms Honey

20 gms Oil

226 gms Warm water

Mix of seeds

 

WHAT TO DO

  • Mix all the ingredients except the seeds and form a dough
  • Cover and let it rise till it flattens or collapses which should take around 2 hours
  • Refrigerate for 2-3 hours
  • Take out the dough and sprinkle some flour on it and shape it like a ball by pulling the dough back on all 4 sides
  • Grease an 81/2″ * 4 1/2 ” pan
  • Pull the dough to form an oval shape and drop it in the loaf pan
  • Cover and let it rest for 90 minutes
  • Preheat the oven at 250C with an empty tray at the lowest rack
  • Sprinkle some flour and slash the dough on top
  • Pour 1 cup hot water on the empty tray in the oven
  • Bake the loaf on the middle rack for 50-55 minutes till it is richly brown
  • Let it cool completely on a wire rack before slicing
  • Enjoy!

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This is part of the Bake-a-thon 2017

Apple yeast water Bread

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I have been reading up on making yeast water with different fruits and seeds and it is such an exciting concept. During one such binge, I came across this beautiful recipe in Facebook of a bread with apple yeast water and bread flour. I simply had to try it. So I immediately cut up an apple and put it into a bottle with twice the volume of water and I was rewarded with some fizzy yeast water that I used to make this bread.

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I have ranted quite a bit about bread flour not being available in India and how much I would love to bake with it. During my visit to Mumbai, I caught up with one of our blogging group members, Kalyani who gave me the best gift ever – bread flour!! I was so thrilled and excited. One part of me wanted to bake with it immediately and the other part wanted to just preserve it till the end of time. Finally I baked this beautiful bread with it and it turned out quite good that even the husband eagerly ate it.

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I have blogged about making raisin yeast water previously. Apple yeast water can be made with the same procedure by just replacing apples for raisins.

Apple yeast water starter is made by feeding one part of the sourdough starter with flour and apple yeast water in equal weight and let it double in 4-6 hours.

Makes 1 loaf

WHAT WE NEED

218 gms Bread flour

50 gms Spelt flour

68 gms Semolina

200 gms Water

35 gms Apple yeast water

75 gms Apple yeast water starter (100% hydration)

15 gms Salt

 

WHAT TO DO

  • Mix the bread flour, spelt flour and semolina with apple yeast water and water and refrigerate for 8-10 hours
  • Add the apple yeast water starter and mix well
  • Set aside for 15 minutes
  • Add the salt and mix
  • Slap and fold the dough for around 10 minutes and set aside in a greased bowl
  • Stretch and fold the dough 3 times within 2 hours, cover and set aside to double in volume
  • Refrigerate for 16-18 hours
  • Take the dough from the refrigerator and shape it into a ball by stretching the dough on all four sides and pulling it under
  • Proof the dough for around 2 hours or overnight in the refrigerator
  • Preheat the oven to 250C
  • Transfer the dough to an oven safe bowl with a lid
  • Before closing the bowl, slash the dough in 2-3 places on top
  • Bake at 250C for 20 minutes
  • Remove the lid of the bowl and reduce the temperature to 230C and bake for 15 minutes or till the top is a nicely brown
  • Take the loaf out of the bowl and cool on a wire rack
  • Let it cool completely before slicing
  • Enjoy!

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This is part of the Bake-a-thon 2017

Rosemary Fougasse

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This is yet another dish I was sure I had already blogged about. I searched my blog thrice with varying number of ‘s’ in Fougasse but I couldn’t find it. So the good news is that I have a dish to post today and the not so good news is that I am getting old and don’t remember anything at all.

Fougasse is seen as a cousin to the Italian Focaccia and was used to primarily figure out the oven temperature. The time taken for the fougasse to bake would give an idea of how hot the oven is and help the baker figure out when to load the other breads in the oven. I haven’t heard of a more delicious oven thermometer. I remember baking my first Fougasse couple of years ago and it turned out amazing every single time. There was a leaf in the garden then which resembled the fougasse perfectly and I used to bake a fougasse nearly every time I saw that plant which was very often because it was just outside my kitchen window. What fun! I love baking fougasse with rosemary because the aroma of rosemary in the oven is hard to beat. But it is lovely to have it as is with a dash of butter too.

Makes one large Fougasse

Recipe adapted from Artisan Bread in 5 minutes a Day

WHAT WE NEED

165 gms Lukewarm water

3 gms / 3/4 tsp Instant yeast

1 tsp Salt

1 tsp Sugar

1 tbsp Olive oil

200 gms All purpose flour

1 tbsp Dried rosemary

WHAT TO DO

  • Mix the yeast, salt, sugar and olive oil with water in a large bowl
  • Add the flour and dreid rosemary and mix well to ensure no dry flour is left
  • Cover and let the dough rise and collapse or flatten, around 2 hours
  • It can be used immediately or after being refrigerated for 2 hours
  • Take out the dough and dust it with a little flour to enable easier handling
  • Flatten it to 1/2″ inch thickness and shape it like a leaf
  • Grease a baking tray and dust it with some flour
  • Transfer the dough to the baking tray
  • Using a pizza cutter or knife slash the dough through the middle leaving the ends intact. Make small cuts on each side of the large slash
  • Using your fingers gently pull open the holes in the dough
  •  Brush it with some olive oil and lest it rest for 20 minutes
  • Preheat the oven to 200C
  • Bake for 18-20 minutes till golden brown
  • Serve warm
  • Enjoy!

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This is part of the Bake-a-thon 2017

Raisin Yeast Water Bread

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It is December which means it is time for Bake-a-thon when I am part of the enthusiastic food bloggers group who blog about baked dishes three times a week for this whole month. As usual I had big time plans of having a specific theme for this month and being prepared in advance. Though I did not manage to get the theme working, I did manage to be quite well prepared for once. My theme was to be sourdough baking but I had quite a few failures in my experiments and so I have decided to put that aside for now and get back to it once I have figured it out.

One of the experiments I did was baking with sourdough and yeast water. I discovered yeast water by chance and have been fascinated by it ever since. There are not too many blogs and websites focused on yeast water and so most of my information and knowledge is based on what I get from other people on FB groups. I had blogged about making yeast water and this is the bread I baked from that yeast water. The results are not perfect but quite nice for a first time effort. Raisin is the easiest to start with for yeast water but it can be made with other fruits like apple, peach, cherry, etc.

If you do not have yeast water, you can bake with regular water to get a beautiful loaf.

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Makes one 8″ bread

Recipe adapted from here

WHAT WE NEED

For the preferment

32 gms    All purpose flour

32 gms    Raisin yeast water

8 gms    Sourdough starter

For the dough

Preferment from above

115 gms Whole wheat flour

40 gms All purpose flour

60 gms Raisin yeast water

60 gms Warm water

4 gms Salt

 

WHAT TO DO

  • Mix the flour, raisin yeast water and salt for the preferment, cover with cling film and set aside for 12 hours
  • The preferment should have increased in volume and feel alive
  • In a large bowl, take the flours, raisin yeast water, warm water and salt
  • Add the preferment and mix well to ensure no dry flour is left
  • Knead the dough for 5 minutes till it becomes soft wet dough
  • Cover it with cling film and set aside for an hour
  • Dab some flour on your hand and lift a part of the dough gently from below without tearing it apart, stretch till you feel the resistance from the dough and fold it on top of the rest of the dough. It is similar to folding the dough into half
  • Turn the bowl 90 degrees and repeat the procedure till you have folded in the dough on all four sides.
  • Set aside covered for 45 minutes
  • Repeat the stretch and fold another time on all four sides and set aside for an hour
  • With each stretch and fold the dough will be more firm and less wet
  • The dough needs to be shaped. It can be any shape of your choice – like a boule, loaf, etc.
  • Transfer the dough to a lightly flour-ed surface and shape it as per your choice
  • Set aside and let it proof for around 2 hours
  • Press the dough with a flour-ed finger. This is the finger dent test. If the dough springs back immediately then it needs to proof for longer. If it does not spring back then it is overproofed. If it springs back slowly but not completely then the dough is proofed right
  • Try the finger dent test at around 1 and half hours and then again around 2 hours
  • Preheat the oven to 230C for 20-30 minutes
  • Transfer the dough carefully to a baking tray
  • Slash the top so as to allow the steam to escape without spoiling the shape of the bread
  • Bake for 40 minutes
  • Take off the loaf from the oven and let it cool completely before cutting it into slices
  • Enjoy!

 

This is part of the Bake-a-thon 2017

Hungarian Bread Ring

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When I started making a list of dishes for this mega marathon I thought it would be tough to get dishes from letters like Q, X, etc but to my surprise I hardly found any nice bread for the letter H. I searched quite a bit but was not too successful. But, like all other things you find something when you are looking for something else. Exactly the same way, I visited Varadha’s blog looking for some information on sourdough breads and landed on this one. I was ecstatic to say the least. It is such a pretty looking bread that I simply had to make it immediately.

When I read her recipe, it had bread flour and eggs. I am yet to find bread flour in India and I did not have eggs that day. I did some further Google-ing and discovered that this bread ring is seen as similar to Challah and so I took an eggless Challah recipe for the dough and made this bread ring. It was so much fun doing this and it tasted wonderful. I managed to bake it to a slight crisp which is easy to bite into and chewy. The topping of poppy seeds and dried rosemary added a lovely texture and flavour to the bread and I recommend it wholeheartedly.

This bread ring is a regular feature in weddings and other special occasions and is usually decorated with flower and other shapes on the ring. But I left it just the way it is because to me it looked pretty as is. It took me a couple of attempts to get it right and I think that is the reason it did not fill out when rested after shaping. The shaping was off at a couple of places but overall I am satisfied with this result for my first attempt.

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Makes one 12″ Bread Ring

Country – Hungary

Recipe for the dough from here and shaping from here

WHAT WE NEED

All purpose flour                       1 cup + 2 tbsp

Warm water                               6 tbsp

Olive oil                                       1 tbsp

Instant yeast                               1/2 scant tsp

Sugar                                            3/4 tsp

Salt                                                1/2 tsp

Cornstarch                                   1 tsp

Poppy seeds & dried rosemary for sprinkle on top (optional)

WHAT TO DO

  • Mix all the ingredients, except cornstarch, together and knead till the dough is smooth and elastic
  • Keep it in a greased bowl and cover with a cling wrap
  • Set aside for an hour or till the dough doubles in size
  • Take the dough and roll into a rectangle with a rolling pin
  • Divide the dough into 8 strips and roll 6 of them into equal size ropes
  • Place them bent at half in a circular arrangement

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  • Entwine each rope with those adjacent to it
  • Take the other 2 dough stripes and make into a long rope
  • Place it in the shape of a circle at the outer end of the these entwined ropes
  • Join the two ends to form a circle
  • Take the end of the inner ropes and entwine them over the outer circle and pinch to seal

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  • Let the bread ring rest for 30-40 minutes
  • Preheat the oven to 175C
  • Mix the cornstarch in a cup of water and microwave for a minute on high
  • Apply this cornstarch wash on the bread ring just before baking
  • Sprinkle the poppy seeds and dried rosemary on top
  • Bake for 25 minutes or till the top is nicely brown
  • Enjoy it as is or with a dip of your choice

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NOTES

  1. The dough strips need to be rolled well to form a rope without any gaps or crevices. These can open up during baking and possibly spoil the look of the bread
  2. When pinching the dough together, do it on the underside so that it is not seen

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

Bake around the world in A to Z

April is here and I am not sure where did February and March go. But April is the time of the year for our Blogging Group to take that leap of faith and blog every single day of the month except Sundays.

We call this the mega marathon and I had such an awesome time in September when I blogged about 26 different soups. Now I am all excited about blogging the entire month of April too. The rules are simple –

  • We blog about a dish everyday in alphabetical order
  • We only blog about Baked dishes
  • Not more than 2 dishes can be from the same country 

Simple na? Not at all but that is what makes it fun. Then I sat and thought how I can make it more complicated for myself? So I figured I will blog about Breads for the entire month – 26 breads from different parts of the world. Though it is driving me crazy, I am also super charged up and very excited about it all. 

Hopefully I will come out at the end of the month, bruised and battered but successful. Wish me luck and come along with us for an awesome foodventure !!