Cooking and Capturing: Whole Wheat

Showing posts with label Whole Wheat. Show all posts

Monday, May 9, 2011

Whole Wheat Mini Bread

I'm making Bento (Boxed Meal) lately that's why I made bite size kind of bread to fit in my lunch box. I used my cookie cutter to shape the dough. I also used my hook mixer to do all the kneading. The bread is hard but chewy, sort of pizza bread the way I like it and a little bit sweet since I added cake flour. I think, I'll make this kind again and again.

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Monday, May 2, 2011

Whole Wheat Strawberry Muffin

Featured at My Meatless Monday

Glazed and crunchy on top, sweet and soft inside! No butter or oil for this recipe, I thought it wouldn't rise but lemon juice and honey I think made the trick. I just can't resist, I ate five in one sitting along with a cup of hot green tea. It's just a small portion anyways :)

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Friday, January 28, 2011

Honey and Blueberry Whole Wheat Bread

Here's another bread adapted from Cindy Harris of Daily Bread, but in here I added 1/2 cup of dried blueberries and since buttermilk is hard to find, I made it myself by adding a tablespoon of lemon juice to almost 1 cup of milk.

2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoon honey
1 cup buttermilk (self-made)

Mix the flour, baking soda, and salt in a large bowl. In another bowl, mix the buttermilk, egg, and honey. Add to the flour mixture, add the blueberry and mix until all the ingredients are incorporated. Turn out the dough onto a lightly floured counter, and shape the dough into a semi cirlce. Put the loaf onto the prepared baking sheet and cut the top of the loaf to make parallel lines.

Bake in the preheated about175 ̊C(350 ̊F) for 25-30 minutes, or until golden brown and the loaf sounds hallow when topped on the bottom with your knuckles. Let it cool, before slicing.

Tuesday, October 12, 2010

Almost Whole Wheat Bread

Aside from whole wheat flour, bread flour is added so it's almost whole wheat bread :)! After not so good come out of my previous bread, finally I got inspired by Bao Yu's Cookbook, (Taiwanese) Falling in Love with Baking. Most of the ingredients are measure in grams, so I would approximately convert them into cups.

For the Yeast Dough

120g whole wheat flour (1 cup)

85g bread flour (3/4 cup)

4g yeast (1 teaspoon, I used active dry yeast)

130 ml water (1/2 cup)

For the Dough

85g bread flour

15g sugar (1 tablespoon)

5g salt (1 teaspoon)

10g milk powder (2 teaspoons)

50ml water

15g unsalted butter

Combine the yeast dough in a bowl and whist to blend. Knead to smooth the dough, then cover with plastic wrap for the first rise to double its size for about 90 minutes.

After 90 minutes, in a yeast dough add the dough ingredients (except butter) and whisk to blend, then add butter. Knead until the dough creates a sheer sheet when pull out, cover again with plastic wrap for the second rise for about an hour.

Punch down the dough and divide the dough into 3 portion, let the dough rest for 15 minutes.

Roll the dough into long oval and fold into three. Turn upside down, roll the roll into much longer, then roll the dough up from one side gently. Arrange the dough into mold, bake for 25-30 minutes in an oven. ( I baked it for 45 minutes using ordinary oven toaster) for 170°C (about 340°F).