Sunday, 13 October 2013

5 Seed Bread

A good friend of mine gave me this recipe and I have been tweaking it to get it just right.

This will make a 1kg loaf

Ingredients

500gm Spelt flour
250gm Rye Flour
4 1/2 tsp Dry Yeast
1 1/2 tsp Salt
75gm Rolled Spelt, Rolled Oats or Quinoa Flakes (you choose)
30gm sesame seeds
45gm Linseeds
45gm Sunflower Seeds
45gm Pumpkin Seeds
30gm poppy Seeds
30gm Chia Seeds
45gm Honey
45gm Olive Oil
550gm Water

Method
  • Using scales weigh all the dry ingredients into a large bowl, mix them together
  • Add the honey, olive oil and water
  • Mix together to form a soft slightly sticky dough
  • Knead for a few minutes in the bowl
  • Cover and place in a warm place for 30 mins
  • After proving tip dough into greased 1kg bread tin
  • Prove for another 30mins
  • Brush the top lightly with water and sprinkle some extra poppy seeds and sesame seeds over the top
  • Bake 200 degrees for 45 minutes
  • Allow to cool in the pan before tipping out.
For a Fruit Loaf, add 6 chopped dried figs and 30 chopped raw hazelnuts.

Thursday, 27 June 2013

Pizza Pizza Pizza!

I was watching the Masterchef challenge with the Pizzeria the other night and thought we would give homemade pizza dough a try.  It was great fun, Mr Moo got very involved especially in directing the toppings for his pizza, meat, meat more meat and some olives!
Anyway here is the recipe for the dough it was really simple and it makes two medium sized pizzas.

Ingredients
400gm plain flour
2 tsp dry yeast
2 tsp salt
1 cup warm water
3 tbsp olive oil

Method
  • Mix all the dry ingredients together, then add the wet ones and mix to form a dough.
  • Knead for 7-10 minutes or until soft and silky
  • Set aside covered in a warm place for 30 mins to prove
  • Give the dough a light knead and divide in two
  • Roll out into your desired shape and top
  • Bake at 220 degrees for 10-15 minutes.

Friday, 31 May 2013

Feta and Vegetable Loaf

Here's another option for the lunch box from Better Homes and Gardens

Ingredients
3/4 cup olive oil
1 onion, thinly sliced
3 cups baby spinach, roughly chopped
120g feta, crumbled
1/2 cup sundried tomatoes, drained and chopped
salt and pepper
2 cups SR flour
1 1/2 tsp salt
150g sour cream
4 eggs, beaten

Method
  • Preheat oven to 180 degrees and grease a loaf tin
  • Heat 2 tbsp oil in a fry pan and cook the onion for 5 mins
  • Remove from the heat and stir in the spinach until it has wilted
  • Then add the feta and tomatoes and season to taste
  • Place flour and salt in a large bowl
  • Add the sour cream, eggs and remaining olive oil
  • Mix until smooth
  • Add the Onion mixture  and mix through gently
  • Spoon into the prepared tin and smooth over the surface
  • Bake for 35-40 minutes
  • Cool in tin for 30 minutes before removing

Apple and Rhubard Pie

Karen Martini made this pie on Better Homes and Gardens and I have to say it was yummy and the easiest form of pastry I have ever known, no rolling!!  And since my MIL brings me round rhubarb from her garden constantly it is a great dessert to whip up!

Ingredients
3 granny smith apples, peeled, cored, sliced
5 stalks rhubarb, trimmed, slice on the angle
120g brown sugar
zest and juice of 1/2 a lemon
1 tsp ground cinnamon
225g plain flour
30g corn flour
1 1/2 tsp baking powder
125g caster sugar
140g butter, softened
1 egg

Method
  • Preheat oven to 170 degrees, grease and line a 22cm round spring form tin
  • Put apple, rhubarb, brown sugar, zest, juice and half of the cinnamon into a pan and cook for 5-10 mins or until tender.  Set aside to cool
  • Put flour, cornflour, baking powder and remaining cinnamon into a food processor
  • Add the caster sugar and butter and mix, then add the egg and mix to form a dough
  • Using your hands press the dough into the bottom and sides of the tin
  • Top with the fruit
  • Bake for 30-40 minutes or until light golden

Yoghurt Bread

My son really dislikes sandwiches in his lunch box so I have been on the hunt for alternatives.  he really loved this yoghurt flat bread that Fast Ed made on Better Homes and Gardens.

Ingredients
500g self raising flour
1 tsp salt
500g greek yoghurt

Method
  • Mix flour salt and yoghurt together until a dough is formed
  • Knead until smooth and divide into 4 pieces
  • Roll dough out until 3mm thick and sprinkle filling over the top
  • Fold dough in half to cover all the filling then roll out again until 3mm thick
  • Cook 2 minutes each side on a hot griddle pan
Filling options
You can put any filling you like in the bread just make it small, here are some ideas:
  • Feta and olives
  • Spinach and feta
  • Chargrilled capsicum and feta

Lemon and Pinenut Sourdough Stuffing

This stuffing is so easy to make and isn't stuffed inside a bird it is made in a loaf tin!  So you can enjoy stuffing with your turkey breast roll at Christmas! The recipe is from Family Circle

Ingredients

125g butter, chopped
2 red onions, finely chopped
2 tsp ground cumin
1/2 cup currants
5 cups sourdough bread crumbs
1/2 cup toasted pine nuts
3 large lemons, zest finely grated
1/2 cup flat leaf parsley
Salt and pepper

Method
  • Preheat oven to 180 degrees
  • grease a 5x9x18cm loaf tin
  • melt butter, add onions cooking until soft
  • add the cumin and currants and cook a further 2 minutes
  • transfer to a large bowl and add the breadcrumbs, pine nuts, zest and parsley
  • season to taste and mix until well combined
  • press in the prepared pan and bake for 30 mins