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Not perfect, but not horrible for the first time with wild yeast (and the first loaf in more years than I'd care to admit). Not sour, but this was with all-purpose flour and a white bread recipe. Still quite fermented. I skipped the proofing stage and ended up with a too-dense loaf where I could have had two loafs of looser crumb. No complaints; this will be incredible soaking up venison stew.
And now I know I have a happy starter.
This bread is a variation on the ten grain bread I baked in August. I replaced part of the ten grain mix with toasted sunflower seeds. The bread tastes very hearty and healthy, and I think I like its flavor even better than the original version.
This bread is made with bread flour, honey, water, yeast, gluten, sunflower seeds, and ten grain mix. Dusted with rye flour before baking.
The ten grain mix includes:
buckwheat
pumpkin seeds
sunflower seeds
soy
polenta
barley
flaxseed
millet
oats
cracked wheat
Baked in La Cloche.
Baking Details
Preferment: Sponge
Hydration: 67%
Elvis Presley on a pitta bread.During his Las Vegas years. You have to ignore the toasted highlights.
I veganized the recipe at www.recipezaar.com/Oatmeal-Bread-Bread-MachineBread-Maker... using soymilk in place of milk and agave nectar in place of honey.
The recipe calls for the use of a bread machine but I am old school so I did everything by hand. Delicious
Inspired by Molly's post, I tried out her version of banana bread ( www.flickr.com/photos/molly_orangette/401236867/ ) using toasted coconut instead. This makes for a dense bread with a fine crumb.
Adapted from HomeBaking: The Artful Mix of Flour and Tradition around the World, by Jeffrey Alford and Naomi Duguid
About 3 large, overripe bananas
2 cups unbleached all-purpose flour
¾ tsp. baking soda
½ tsp. freshly grated nutmeg
Pinch of salt
1 stick (4 ounces) unsalted butter, at room temperature
1 cup granulated sugar
1/8 tsp distilled white vinegar
1 ½ Tbsp. dark rum
½ cup dried shredded unsweetened coconut, lightly toasted golden brown
1 Tbsp. demerara or dark brown sugar
Preheat the oven to 350 degrees Fahrenheit. Butter a standard-size loaf pan.
In a blender or food processor, purée the bananas. Measure out 1 ½ cups of purée. Set the purée aside.
In a medium bowl, whisk together the flour, baking soda, nutmeg, and salt. Set aside.
In a large bowl (or the bowl of a stand mixer), beat together the butter and sugar until light and fluffy. Add the vinegar and rum, and beat to mix well. Add the banana purée and the flour mixture alternately, about 1 cup at a time, beginning with the banana and beating to just incorporate. Use a spatula to fold in any flour that has not been absorbed, and stir in the coconut. Do not overmix.
Scrape the batter into the prepared pan. Smooth the top, and sprinkle evenly with the demerara sugar. Bake for 50-65 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean. Let cool on a wire rack for about 20 minutes; then turn the loaf out of the pan and allow it to cool completely.
This loaf will keep, sealed airtight, for three to four days.
Simit: Turkish name for circular bread with sesame seed, as sold by a bakery near the office.
As a foodie, of course I was happy with today's ODC. During my lunch break I went to a Turkish bakery near the office, to take some shots and buy my lunch (3rd pic in comments)
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green tea chiffon with cream, and anko (sweetened red beans)
in powerplant mall, rockwell center, makati. bakery from singapore.
Lilly baked a perfectly legitimate brown bread, which she then proceeded to shun on the basis that it was "too dense". I dunno. I decided to turn it into a bear.
What a total near-disaster. I wanted to bake some banana bread to bring into work.
First, (completely forgetting about the street fruit vendors that always have perfect bananas) the store only had green bananas. But what do we see right there? Red bananas? What are those? I asked if they were sweet, the produce guy opened one and I tried it - sweet and delicious! How new, how interesting! When I got home the red bananas I had purchased were actually rock hard, so underripe I had to chip the peel off, and they had not a lick of sugar in them. Blech. They went into the trash and I went to the fridge. (The batter was already half-made, mind you.)
2. Peaches? With cinamon and nutmeg? I mean, peaches are what we had, so peaches it was, chopped into small pieces.
3. Meanwhile, the super fancy local Hudson farms organic cup of whole milk I bought was rancid and chunky (blaargh) a week before it's expiration date.
4. Then, when I checked the bread for done-ness, as cooking times are all over the place in our oven, I accidentally tapped it, de-puffing the dome, which was never to rise again.
5. Oh, well, at least it's tasty.
Actual recipe for banana bread over here. I'd use it again, with bananas or really any fruit. The peaches taste great. Also, don't forget to add some spices to it, as the recipe for whatever reason omits them. (I added a 1/2 tsp of cinnamon and 1/8 tsp of nutmeg. Yum.)