Welcoming the new year with something steady and totally back to the most basic of food, bread. :)
Hope everyone had a blast for Christmas. I know i did. Tested a number of new recipes on my guinea p wonderful friends during 2 different hosting in the same week. I was basically a headless chicken that week. HEE! But boy oh boy, you have no idea how much i enjoyed it, cooking for some of my favourite people, sitting down eating together and catching up. It’s nice.
As for hosting, i am so getting there.
From being a nervous hostess who barely enjoyed herself during her first hosting… to my last hosting on Christmas day, i’m still all fidgety admittedly but at least now i can laugh together with the guests or eavesdrop (oopss) while prancing around the kitchen from time to time. In short, i am now addicted to hosting. Hosting = fresh flowers = dolled up house. I like.
Anyway, back to the bread.
Truth be told, the first time i made this bread, i failed.
The dough appeared dense and refused to balloon! Needless to say, i was completely devastated because on that particular day, i actually doubled up the recipe to make 2 loaves. *grin* I know i know.. too confident of oneself eh? First time trying out a recipe and i actually doubled it. Serves me right hor?
The second time i baked this, i stuck to just 1 recipe, mixing the ingredients with hands before plonking the dough into the machine for the rest of the kneading. I made sure everything was done to perfection and 3 hours later, an amazing loaf was produced.
Multigrain Rye Bread
80g bread flour
55g boiling water
200g bread flour
60g wholemeal flour
60g rye flour
4g instant yeast
1 tsp molasses (i used honey)
210g cold water
15g sunflower seeds
10g sesame seeds
10g rolled oat
10g pumpkin seeds
1. Add the boiling water from A into flour, mix well to form dough. Cover and set aside to cool. Refrigerate for at least 12 hours.
2. Mix D, set aside for 30 minutes.
3. Mix B until well blended. Add in C, knead to form elastic dough. Add in A and mix well.
4. Add in D. Mix.
5. Cover the dough and let it proof for 40 minutes or until double its size.
6. Punch the dough and shape it into a ball. Let it rest for another 5-10 minutes.
7. After 5 minutes, press down the dough with all 10 fingers to deflate it.
8. Shape the dough according to your preference. Place it into a greased pan and let it proof for 40 minutes or so.
9. Bake at 175-200C for 20 minutes.
Source : Magic Bread, Alex Goh
I bake bread on weekly basis and i have experimented quite a handful of bread recipes which i hardly publish. So why this particular recipe on the blog?
Because this loaf is sobloodyawesomethatmethinkseveryonewhoknowshowtobakebreadmustbakethis. No, really.. i’m serious. I love Ingredient D. It’s because of Ingredient D, this bread rawwksss.
This is what i practice usually -
The moment the bread is outta oven, i’d eat it plain, just like that.
The next day, i will still sample a slice, plain, for the fun of it. And then, i’ll have another or, maybe 2, or maybe, just maybe, 3 slices, toasted and with my favourite butter/cream cheese together with jam/honey etc.
Whichever way i choose to eat, be it plain or toasted with this and that, the bread is still the same… Amazing.
In Twitter style, Your body will thank you for it. #bread #healthy #YUMS
Happy New Year to all my lovely readers. May 2012 be a prosperous year for you, filled with happiness, laughter and good food! :)