Wheat-spelt milk bread

Man, I have to say I'm beginning to find it really difficult to come up with something to say for every post. Usually when I stop thinking too hard about what to write, I tend to unblock the stoppage, as it were... but this is beginning to work less and less often.

I've actually thought about not writing anything at all, just posting the recipe and a couple of photos, but I don't know how well that would work.

I mean, when I go to a food blog and find nothing there but the recipe, I get annoyed, even if the recipe is fantastic. I need at least one photo. If there is a photo or two, or even many photos, but no write-up to go with the recipe, that makes me feel annoyed too.

So you'd imagine that when there is a recipe, a photo or two (or even many photos) and a write-up to boot, I'd be a happy camper? Reasonable assumption, right?

Nope.

You see, I'm unreasonable in my wants. I'm not content with just a recipe, a photo or two (or even many photos), and a write-up. No, I want that write-up to be funny and warm and honest and interesting and readable and at the very least I want the recipe to be fabulous - in other words, pretty much like any post you'd care to choose from the lovely Nupur's wonderful blog One Hot Stove.

Unfortunately it is not given to many of us to successfully combine humour and warmth and honesty and readability and foster a loyal readership of our blog... so we just have to struggle on. And if for some people it's a struggle to write a decent post, it's a struggle for others to read a dull one - even if they know how hard it is to actually write a post, never mind pleasing anyone with it!

And on that philosophical note, I guess I will say a few words about this recipe before I close. You will know some of the words, like "variation of Dan Lepard recipe", "The Guardian newspaper", "minimal kneading" and "tasty", so I'll just say the ones that you may NOT know, which is "tighter crumb because I added spelt flour".

Recipe for: Wheat-spelt milk bread



Ingredients:

2-1/4 cups strong white bread flour
1/4 cup very strong wholewheat bread flour
1/2 cup wholemeal spelt flour
100 ml warm water
200 ml warm whole milk
1 tsp quick-rise yeast
1-1/4 tsp salt
Oil for kneading
Flour for sprinkling
Butter for greasing 7" x 5" loaf pan

Method:

1. Mix together the flours in a big bowl and whisk in the salt and yeast. Then make a hole in the centre and pour in the yeast and warm milk-water mixture. Mix together with a wooden spoon until the dough comes together in a rough ball. Cover the bowl and let the dough rest for 10 minutes.

3. Lightly oil your work area/kneading board and scrape the dough onto it. It will be quite sticky. Knead lightly for 10 seconds. Then put the dough back in the bowl, cover it and let rest for 10 minutes. Repeat this cycle twice more, oiling the work area lightly each time, if required.

4. After the fourth 10-second knead, the dough should be elastic and not very sticky. This time, let the dough rise in the covered bowl for 40 minutes to an hour, or till doubled.

5. Now punch the dough down gently. Lightly flour the work area and pat the dough into an oblong, then roll it up and place it in your buttered 7" x 5" loaf pan. Flour the top of the dough, cover with a clean tea towel and let the dough rise in a warm draught-free area for 45 minutes to an hour - it should be at least 1" over the rim of the loaf pan.

6, Preheat the oven to 200C/450F and place a dish of boiling water on the floor of the oven. Bake for 30-40 minutes, or till the loaf is golden brown on top and sounds hollow when tapped on the bottom. Let cool before slicing.

Fresh yeast white-wholewheat loaf

This is yet another Dan Lepard recipe, kind of - that is, I took his basic never-fail white loaf recipe, substituted quick-rise with fresh yeast, changed the flour content to 2:1 white to wholewheat, substituted 1 cup water with 50ml Greek yogurt thinned with 50ml water and, as a final touch, added 1 tbsp vinegar because I'd read somewhere that it helped keep the loaf soft for longer. 

Perhaps I should have made one substitution at a time per loaf, rather than all the substitutions in one loaf - because I can't say for sure if it was the yogurt or the vinegar or the combination that actually made the loaf come out so well! What I CAN say for certain is that this was a lovely, lovely loaf - rose well, baked well, sliced well, toasted well... 

I might be blowing my own trumpet here a wee bit, but... it might just be that I've got my bread baking mojo back! 

Recipe for: Fresh yeast white-wholewheat loaf




Ingredients:

2-1/2 cups strong white white flour + 1 cup strong wholewheat flour
30gm fresh yeast OR 1 tsp dry instant/quick-rise yeast
1 tsp sugar
1-1/2 tsp salt
200 ml warm (NOT hot) water
50 ml Greek yogurt + 50 ml water
1 tbsp vinegar (I used apple cider vinegar)
a little oil for kneading

Method:

1. Check that the yeast is alive by crumbling it into the warm water along with 1 tsp sugar, and whisking it. Leave it for 15 minutes. If it's starting to bubble, it's alive and can be used successfully. (If you're using instant yeast, skip this step and go straight to step 2, adding the instant yeast to the flour.)

2. Put the flours in a bowl and whisk in the salt. Make a well in the middle and pour in the yeast starter along with the yogurt and vinegar. Mix to form a rough dough. Cover and let it be for minutes.

3. Now oil your worktop or kneading board lightly, and scrape the dough onto it. Knead lightly for 10 seconds, then let it rest for 10 minutes. Do the kneading/resting procedure twice more, for a total of three times, oiling the board and/or your hands as required.

4. After the fourth 10-second knead, put the dough back in the bowl, cover it, and let it rise for 45 minutes to an hour, or until it has doubled.

5. Lightly flour the kneading board. Punch down the dough and return it to the kneading board, rolling it gently or patting it into a rough oblong. Now roll it up tightly along the long side, and place it seam-side down on a floured tray. You can also place it in a lightly greased 7" x 5" loaf tin. Either way, flour the top of the loaf, cover it with a clean tea towel and leave it to rise for another hour or so. When the dough looks like it has more or less doubled, or when it is about 2 inches above the rim of the tin, make a 1cm deep cut down the middle with a sharp knife, or three diagonal slashes - whichever way you prefer it.

6. Preheat the oven to 200C/425F. Just before putting the bread in to bake, place a tray of boiling water on the oven floor. The steam will help the crust become a rich colour. Bake the bread for about 35-40 minutes. The bread is done when the top turns golden brown and the bottom sounds hollow when it is tapped. Let cool before slicing.