Search Results for ‘(“C’
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Search Results
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Topic: Muesli Bread recipe
As I sorted through recipes, I came upon this one for Muesli Bread:
https://www.deliciousdays.com/archives/2008/07/22/muesli-bread-dried-fruits-favorite-hideaway/
When I looked at the other side of the page, I found that I learned about the recipe on the King Arthur Baking Circle, and I had printed some of the comments from Sept. 28, 2013 and October 1, 2013.. Robin Waban had first posted about it, although I do not know if she tried baking it. Frick thought that the fruit and nuts had sunk and wondered if the dough had too much liquid. Frick thought the baker's percentage, not counting the honey was 69.46% but was unsure because she said "I don't think well when a recipe is stated in grams," and she did not know if the cereal should be counted.
Antilope then used a website to do the conversions into cups and tsp. He also converted the fresh yeast to active yeast (3 1/2 tsp.)
The final comment was from kaf-sub-rius, who said that he has had the problem of fruit dropping [in other recipes] and remedied it in part by making the dough a little drier. He thought based on the picture, since it is not easy to tell without touching the dough, that making it a bit drier would not change much but the suspension of the fruit.
I miss all of these bakers and wish that they had joined us here at Nebraska Kitchen.
I find this recipe intriguing. Note that the flour is 375 g wheat flour (type 1050). I googled that information and learned that is flour with 13-14.5% gluten. (I assume that is protein.)
Bob's Red Mill Artisan flour is 12-14%.
King Arthur Bread Flour is 12.7 %
King Arthur's high-gluten flour is 14.7%
Bob's Whole Wheat flour is 13%If I baked it, I would try substituting in some dark rye (or pumpernickel) and wheat flour. (The only white bread I bake these days are the Rosetta rolls.) I also wonder if the fruit and nut issue is the result of not getting them mixed because of kneading them in at the end by hand. I think that the bread machine could handle the dough, and it is pretty good at combining fruits and nuts added at the end.
This bread may be a future bake for me. It would be nice to serve to September visitors. Any thoughts or suggestions?
A note on the blueberry bread I baked earlier this week: it needs to be consumed within two days (particularly in hot and humid weather) due to the high moisture content. When I make it again, I will either freeze half or try to make it in two smaller pans.
I have been sorting through piles of recipes that I photocopied or cut out of magazines. On Friday, I baked Soft Sandwich Bread with Flax, a recipe that King Arthur put out in its 225 anniversary year when they were still emailing subscribers recipes. It is on the website, and I looked at it there--and discovered that my copy contained an error, as the bread calls for 2 Tbs. of honey. I also read the reviews, where many people were saying it had too much water and is too salty:
https://www.kingarthurbaking.com/recipes/soft-sandwich-bread-with-flax-recipe
I proceeded to make changes: I substituted 1 cup of whole wheat flour for that much of the AP flour. I used half water and half buttermilk. I reduced the salt by one-third. I used about 1 Tbs. of honey. (I use the water for the yeast to clean out a jar with crystalized honey on the bottom, which I estimate as about 1 tablespoon.) I also used olive oil and reduced the oil from 1/4 cup to 3 Tbs. I added 2 Tbs. of special dry milk to increase the nutrition. I let the bread machine do the mixing and kneading. I agree with reviewers who thought that bread should be baked in an 8x4 pan, so that is what I used. I ended up with a nice, high-rising loaf and look forward to slicing it tomorrow at lunch. If we like it, I will work out a double recipe so that I can bake two loaves at once.
Topic: Rye Flakes
My husband and I were stuck in South Bend for most of yesterday because my Subaru had its third recall and just like last time, the dealership insisted that it would be most of the day--and it was. That means we had to take two cars up, not to mention bringing along the dog.
To try to make virtue of necessity, we did a little shopping. (BTW, I found 4 oz. Nielsen-Massy vanilla at T.J. Maxx for $11.99.) We stopped at Whole Foods because I had hoped to be able to find rye flakes. Hah! Pretentious does not even fully describe that store. I was last in a WF about six or seven years ago in Lubbock, TX, and it had a variety of ingredients for the do-it-yourselfer. Not this store! The flour selection was small and overpriced, as were the grains and the dried beans. While I would have bought overpriced rye flakes, they were not to be found. The store was clearly focused on ready to eat products, some with dubious health claims. I will not be going back.
I will need to turn to the internet for rye flakes. To think that they were easily found in health food stores in the 1990s and early 21st century. Sigh.
I'm always on the lookout for sites that teach me something new. This site has an excellent article on making sablé breton tartlets in small hemispherical molds. (I bought a set of hemispherical molds in various sizes last year, just so I had them for chocolate work and things like this.)
