Archive for the 'Bread' Category

No-knead Whole Wheat Bread

Wednesday, December 6th, 2006

No-knead whole wheat bread

When I posted the no-knead bread recipe on Turkish part of Yogurtland, many people were interested in and tried with great success.  And some were already asking for ideas to alter the recipe to use some whole wheat or even rye flour.  Now, I am confident with using whole wheat for 50% of the flour required.  I didn’t do a four/water weight ratio, but went with my insticts.  Using whole wheat, obviously was going to make it require more water, so I upped the water.  I also wanted to make sure that it rises, so the yeast quantity doubled as well.  The result was more than satisfactory.  Still didn’t have any trials with rye flour, but if I did, I would have added more yeast, water.

Another time, I used the same whole wheat recipe described above, using whey that was left over from making lor cheese.

Still do not have a cast iron pot, and my breads are cooked in the Sassafras bread baker as mentioned before and also covered pyrex dish.  I want to note that using pyrex reduces the cooking time a bit, so watch out after 20 mins of baking with cover on.

  • 1.5 cups of all purpose (or bread) flour

  • 1.5 cups of whole wheat flour

  • 1/2 tsp active dry yeast

  • 1.5 tsp salt

  • 1 3/4 cups tepid water

apply the recipe as described before.

Share

Olive Biscuits

Sunday, November 26th, 2006

Olive Biscuits

Black or green, I love olives in every way they are prepared. Here, I am not even considering the canned sliced black things one can buy in the US supermarkets as olives. They are just not olives. A good cure to olives makes all the difference.

We have them in breakfast, as whole or as a spread, use them as fillings to pastry. Here, in this recipe, the dough contains them and you’ll have a taste of them in every bite, if you are lucky. If you were to try these, go for good olives to get a good result.

(make about 22 – 25 biscuits)

  • 3.5 cups of all purpose flour

  • 2 eggs (reserve one yolk for brushing the biscuits)

  • 1 cup olive oil

  • 1 cup plain yoghurt, preferably homemade

  • 1 cup pitted, coarsely chopped olives (prefer using calamata or some type of marinated olives)

  • 5 scallions (cut into 1/4 – 1/5 inch pieces)

  • 1 bunch of fresh mint, finely chopped

  • 1 tsps baking powder

  1. Heat your oven to 350F (175C), lay parchment paper on your baking trays, or lightly oil

  2. Mix all the ingredients (except for one egg yolk, and only 3 cups of flour) together. Add flour until you have soft but workable dough. Do not add too much; your biscuits would be too hard.

  3. Take about an egg, roll like a ball, put them onto cookie sheet

  4. Brush them with slightly beaten egg yolk

  5. Bake in 375F (190C) for 30 – 45 minutes or till brown

Share

Powered by WordPress