The Lazy Person's Sourdough Walnut Bread

I have always had a problem with 'real' sourdough bread. Not a taste problem. Actually, I really like the sour flavor and the chewy texture. Uh, uh. my problem with 'real' sourdough bread is with the word real. I mean, to make it authentic, supposedly, you have to capture wild yeast in your kitchen and then feed the sourdough for a few weeks until it's ready to use. And, frankly, who has patience? Or time. Who wants to start the process today to eat great bread next week or month? By then, will I still be in the mood? Probably not. So I am bringing you a compromise solution. The taste is almost exactly like 'real sourdough. And the process just takes an overnighter. The yeast is regular commercial dry yeast (instant dry or rapid rise). The difference is in the time, of course and the amounts used. I have added chopped walnuts to give it extra punch. And also because walnuts in a slow baked bread are simply outrageously delicious. Take the time, you'll love it!

Here's What You'll Need:
for the starter

1 cup rye flour
1 cup water
1/4 tsp. instant dry yeast

Mix the yeast in with the flour, then stir in the water to make a rather thick slurry (wetter than a paste). Cover and let stand, at room temperature, for a few hours, or overnight. I mixed mine at 9 pm, then let it stand. It's now 9 am the next day and I am continuing.

1 cup whole wheat flour (or whole spelt flour)
1 cup AP or bread flour
about 3/4 cup water
1 1/2 tsp instant dry yeast
1 1/2 tsp salt
2 Tbs. sugar
1/2 cup coarsely chopped walnuts

Mix this into the starter, adding the water gradually until you get a rather sticky dough. Move the dough to a heavily floured surface and knead for a few minutes to make it smooth. You may have to add more AP flour as the whole wheat (or spelt) absorbs a lot of water. Towards the end of the knead, incorporate the walnuts into the dough until evenly distributed. Form into a ball, then place on a parchment paper on a baking tray to rise until almost doubled, about an hour or so. Slash the bread with a sharp, serrated knife or razor blade.

Preheat the oven to 375 F (190 C) about 20 minutes before baking time. Spray the bread with water before placing in the oven. You should bake with steam by placing a tray with boiling water in it on the floor of the oven just before baking. Bake for 35-45 minutes until wonderfully deep brown and crusty. You can make the bread even crustier, by baking on a baking stone if you have one, or at least removing it from the tray to the stone for the last few minutes.

BTW, the house will smell heavenly and I bet you can't wait for it to cool completely (on a rack) before slicing.

Heart-Healthy and Delicious - Wheat and Rye Bread

Lately I have been doing a lot of workshops with people who want to learn to bake but for reasons that you might think surprising. I am teaching people on various weight loss programs how to bake. Sounds unlikely, doesn't it, but there you have it. Eating healthy food, filled with good wholesome nutrients and lots of fiber, minus the chemicals, preservatives, stabilizers and artificial colors is, of course, good for you. We all knew that. But add to that, the whole grains and you have a formula for health, but without the guilt people sometimes associate with eating bread. Believe it or not, eating bread does not have to be fattening, if you eat the right kind and don't overdo.

In that vein, I offer this latest bread. It is a custom-made recipe, from a customer who loves my bread but wants to avoid the heavy white breads loaded with dairy. Instead this bread is made with whole wheat and rye flours along with three different kind of nuts and seeds. It is baked like a boule and keeps for a few days before drying out. It's almost superfluous saying that, of course, since the bread was gone in about one afternoon. But try it yourself, you'll like it I'm sure, and I guarantee you'll want to make more.

Here's What You Need:
1 1/2 cups AP flour
1 1/2 cups whole wheat flour
1 cup whole rye flour
1 1/2 Tbs. instant dry yeast
2 Tbs. sugar
1/2 Tbs. salt
1/4 cup oil
about 1/2 cup each hulled sunflower seeds, pumpkin seeds, roughly chopped walnuts, etc.
enough warm water to make a smooth, elastic dough (about 1 1/2 cups)

Here's What You'll Need to Do:

1. Mix together all the dry ingredients (the flours, the yeast, the sugar and salt) in a large bowl.

2. Add the oil, then the water. Add 1 cup of the water and mix to hydrate the dry mixture. Then, adding the remaining water 1/2 cup at a time, mix, then knead, until a dough formed that is smooth and elastic. Continue kneading for at least another 10 minutes. The dough will be stiff but smooth and very pliable.

3. Place the kneaded dough in a lightly oiled bowl, turn to coat, then cover to rise until doubled in volume. This will take at least 2 hours because the whole wheat and the rye flours will slow the rise. That's OK. This will also intensify the flavor of the bread.

4. Remove the dough from the bowl, careful not to deflate it too much. Shape the dough into a rough rectangle and then sprinkle the seeds and nuts over the surface. Knead the nuts and seeds into the dough until evenly distributed.

5.Shape the dough into a tight boule (ball-shaped with the dough tightened underneath). Place the dough on a baking sheet with parchment paper. Slash  the dough twice, then cover with lightly-oiled plastic wrap to rise again, about 1 hour. This time it will be puffy, but likely not doubled.

6. About 20 minutes before baking time, pre-heat the oven to 400 F.

7. Bake the oven, with steam, for about 35 minutes, until the crust is a deep brown.

8. Cool on a rack completely (if you can) before slicing. Store it in a paper bag to keep the crust crisp.

Bread for Brunch - Honey Oat Bread

Every time I make a new kind of sandwich bread, I swear that this one is the best ever and that I have finally found the ultimate loaf. Well, what can I say. This one is no exception. I have always liked using honey instead of sugar not only because it is healthier but also because the flavor is more earthy - it is the flavor of good country-style bread, not the flavor of the manor house. This is peasant bread made with good honest ingredients, the kind any good farmer would use. Using oats (in this case cooked rolled oats) adds a depth of flavor and a weightiness to the bread that makes it perfect for toasting and covering with butter or jam. Or for that matter you can cover it with cheese and roasted veggies too. But then you've moved back to the manor house. Best to keep it simple. Toast lightly, spread the butter thick.

Here's What You'll Need: (for 1 large loaf)

* If using a standing mixer or a food processor use ice water instead of room temperature water because mixers tend to heat the dough  and that will affect the yeast activity.

For the sponge:
1 cup water *
1 Tbs. instant dry yeast
1 1/2 cups AP flour

Mix the sponge ingredients together to form a loose dough. Cover and let it rise until doubled, about 1/2 hour.

Then...

For the dough:
1/4 cup honey
1/3 cup milk powder (I use non-dairy baby formula)
1/2 cup cooked oatmeal
2 Tbs. cornmeal
2 Tbs. butter or margarine (or vegetable oil, which is healthier)
1/2 Tbs. salt

Here's What You'll Need to Do:

1. Stir down the sponge, then add the other ingredients, mixing vigorously to form a smooth dough. Turn the mixer to medium speed for 8 to 10 minutes to form a strong but soft dough. If you are kneading by hand, then knead for about 15 minutes to get the same strong but soft dough.

2. Place in a lightly oiled bowl, turn to coat, then cover and let it rise to double in volume, about 1 1/2 hours.

3. Without deflating too much, shape the dough into a loaf, then place in a loaf pan, seam side down to rise again. It is ready when it has risen above the rim of the pan, about 45 minutes.

4. About 20 minutes before the final rise is done preheat the oven to 375 F (190 C). Lightly brush melted butter or oil over the bread, then slash it down the middle just before baking.

5. Bake for about 40-45 minutes until it becomes a deep brown and sounds hollow when tapped on the bottom. Cool completely on a rack before slicing.

Something Comforting for Breakfast - Oatmeal Nut Bread*

As you know, I like to experiment. Sometimes that just means that I like to try a new recipe from an exotic part of the world. Sometimes it just means trying an interesting combination of ingredients. Sometimes both. Oh, and sometimes I get an idea and 'invent' a recipe just to see how it will work (or not). This bread is based on a classic combination of ingredients but with the addition of chopped walnuts that give the bread an added crunch and a wonderful aroma. It is perfect for a late-morning brunch slathered with cream cheese or butter. Try toasting it lightly first then let the butter get soft. Yummmmm!

* This bread is dairy because of the cream. You can omit the cream if you like, or use a substitute (like soy milk) if you avoid dairy products.

Here's What You'll Need:

3 to 3 1/2 cups AP flour
1 cup rolled oats (not instant)
1 Tbs. instant dry yeast
1/2 Tbs. salt
2 Tbs. sugar
1/3 cup dry milk powder ( I use baby formula for added nutrition)
2 Tbs. heavy cream (approx. 15% fat - but only 2 Tbs.)
about 1 1/3 cups warm water
1 cup chopped walnuts - lightly toasted

Here's What You'll Need To Do:

1. Mix together the dry ingredients (flour, oats, yeast, sugar, salt, milk powder) in a large bowl.
2. Add the cream then the water, slowly mixing as you go until a soft dough is formed.
3. Knead to strengthen the gluten for about 10 minutes on a lightly floured surface. Add the walnuts towards the so as not to 'cut' the gluten strands and help the bread keep its shape.
4. Place the dough in a lightly oiled bowl, covered with a wet towel, to rise until doubled in volume. This will take about 1 1/2 hours at normal room temperature.
5. Remove the dough from the bowl to a parchment-covered baking sheet and form into a ball by tightening the dough and tucking underneath. Try to retain as much air as possible in the dough.
6. Cover and let the dough rest for another 30-45 minutes to rise again.
7. About 15 minutes before baking time, heat the oven to 350F (180C). Slash the bread about 1/2 inch (3mm) deep just before placing in the oven. Bake for about 35-40 minutes or until it sounds hollow when tapped on the bottom.
8. Cool completely on a rack before serving (if you can).

Another Experiment - Barley-Wheat Batard

I admit it. I have a weakness for sandwiches of all kinds. I like cold cuts, especially salami, for instance. Oh, and pastrami. I love a good roast beef sandwich with a sharp mustard and a kosher dill on the side. I'm supposed to avoid things extra salty, btw, so you can see how that's working for me. (We 'll leave aside my snack weakness for potato chips, just for now). That said, I also love dairy sandwiches, especially a good sharp cheese like a Swiss Emmental  or a Gouda from Holland. Again with the same mustard. This is a way of explaining to you, dear readers, why I bring you another great sandwich bread. This time, I experimented with barley flour. The flavor is similar to rye but the color is not as dark, and it seems to rise a little more readily as well. The result is a strong bread, slightly 'grayish' in color that holds a big stack of filling without falling apart! I shaped this loaf in the classical 'batard' style which is to say a kind of 'boule' that is tapered at each end. Although this shape is sometimes used as an intermediate stage to making baguettes, it can be a final shape in its own right. What I like about it, is that the tapered ends get very, very crispy. I mean very, very crispy. Make an open-face sandwich and crunch away... BTW, this post has been submitted to Yeastspotting.

Here's What You'll Need:

about 2 1/2 cups AP flour
about 1 cup barley flour
1 Tbs. dry yeast
2 Tbs. sugar
1 1/2 tsp. salt
1 1/2 tsp. milk powder
2 Tbs. oil
about 1 1/4 cup warm water

Here's What You'll Need To Do:

1. In a large mixing bowl (or the bowl of an electric mixer) add the barley flour and the yeast. Add 1 cup warm water, cover, them let the mixture sit at room temperature for about an hour.

2. Add the rest of the ingredients, except the salt, and mix to form a rough dough. Adjust for dryness by adding a little water or white flour as necessary. Finally, add the salt mixing thoroughly.

3. Knead the dough vigorously for about 10 minutes until smooth and even. The dough will be slightly gray in color because of the barley flour. That's OK.

4. Place the dough in a lightly oiled bowl, covered and let it rise until doubled, about 1 1/2 hours.

5. Remove the dough from the bowl to a lightly floured surface and knead lightly taking care not to remove all the gases trapped inside. Form the dough into a 'batard' shape applying slightly more pressure on the ends so they become tapered. Place the shaped dough on a parchment covered baking tray and cover for the second rise. This should take about 45 minutes.

6. About 15 minutes before bake time, preheat the oven to 350 F (175 C). Spray water into the oven to create a steamy atmosphere and bake the bread for about 35 to 40 minutes, removing the steam for the last 15 minutes or so. Cool on a rack.

7. Enjoy!

Closer to home - Jerusalem Bagels

No doubt the reason these are called bagels in Jerusalem, is because of the hole in the middle. But, as they say on TV detective shows, any resemblance to 'the real event' is purely coincidental. OK. So not purely but pretty close. In a previous post I showed you how to make Montreal  bagels, a variation on the NYC bagels and to North Americans the only true bagels in the world. It's just not true! These bagels, found all over the Mideast but especially in this form, in Jerusalem have the required hole, but that's where the comparison ends. They are completely covered with sesame, and most importantly, they are not boiled like their North American cousins. Regardless, they are delicious, and these relatively thin round, elongated breads are crunchy as well. The sesame adds a nutty flavor you just don't get with other breads like this. Serve them with za'atar and olive oil for dipping.

Here's What You'll Need:

4 1/2 cups AP flour
3 1/2 Tbs. sugar
2 heaping Tbs. milk powder
1 Tbs. dry yeast
1 1/2 cups warm water
3 Tbs. oil (olive oil is good but optional)
1 tsp. salt

Here's What You'll Need To Do:

1. Mix all the ingredients in a large bowl of an electric mixer with a dough hook until it comes together into a 'shaggy' dough. Then mix at medium speed for about 7 minutes until the dough is smooth and a little shiny.

2. Place it in a lightly-oiled bowl, turn to coat, then cover and let it rise until doubled, about 45 minutes.

3. Divide the dough into 6 or 8 pieces (depending on the size of the bagels). Then flatten each piece. Punch a hole in the middle using you thumb, then stretch the dough (careful not to tear it) into an elongated oval bagel shape.

4. Place each bagel on a parchment lined baking tray. Cover and let rise a second time, this time for about 20 minutes.

5. Preheat the oven to 350 F (180 C). Before baking, brush each bagel with egg diluted in water then sprinkle heavily with sesame seeds mixed with sugar and salt (2 Tbs sugar + 1 Tbs salt + 3 Tbs. sesame seeds).

6. Bake for 15 minutes until they are a  rich golden brown and crispy. Cool on a rack and serve with za'atar and olive oil. Yum!!

Brunch time - Lemony Cheese Boule

Lately I have been working harder later in the day, and relaxing in the mornings. Well, maybe not exactly relaxing, but at least not working as hard, let's say. For instance, right now it's noon time and I am writing this post, while the world is out trying to make a living. I say, it's much more enjoyable, and not less profitable, to do it my way. And certainly much more fun. The weather is finally showing signs of turning springward and after about 3 weeks of terribly cold and rainy weather, it is warm outside. Warm enough that I have turned off the heat, opened the windows to air out the house a little. Get rid of the mustiness of winter caused by being shut down tight for the last few months. Birds are in the trees in the backyard, the trees are budding and the first flowers are blooming. What a change from last week! Last week we has snow, sleet, freezing rain and strong winds for 5 days straight, non-stop!

The relief that comes with spring weather made me start thinking about breads that would reflect my good mood and, after a little searching, and a little bit of my own tweaking, I came up with this fragrant loaf that is super tasty and at the same time refreshing and 'sunny', if you can say that about bread. This bread, a lemony cheese bread, is dairy, something that must be noted, because I don't usually add dairy to my breads, but this time I had to. The sharp tang of the cheese helps to make this a very special bread. Oh, and the lemon zest, too, of course. In the end this bread is perfect for warming weather and brunch. It is superb when toasted, and even when not. You'll love it I'm sure.

Here's What You'll Need:

2/3 cup of milk, room temperature
1 tsp. dry yeast
2 Tbs. vegetable oil (I use canola)
1 large egg, lightly beaten
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. fresh lemon zest
1/2 cup shredded sharp cheese (I used cheddar, but Swiss, Colby or Jack would be fine)
2 cups AP flour, about

Here's What You'll Need To Do:

1. In a large bowl mix the yeast into the milk. Then add the egg, sugar, salt, and cheese. Mix well. Finally add the oil, and lemon zest mixing all the time. Then 1 cup of the flour. Mix until fully incorporated. This mixture will still be quite wet.

2/ Slowly add another cup of flour, a little at a time, until the dough forms and starts to 'clean the bowl'.

3. Remove the dough to a lightly floured surface and knead until it is smooth and elastic. Place the kneaded dough in a lightly-oiled bowl, turn to coat, then cover and let it rise until doubled. This will take at least an hour and a half, maybe two hours.

4. Remove the dough from the bowl, careful not to fully deflate, then form it into a 'boule', i.e., a ball with a tight surface. Pull and tuck underneath then place on a parchment covered baking tray, covered with lightly-oiled plastic wrap, to rise again.This time it will take about 45 minutes.

5. Just before baking, brush the surface of the dough with egg diluted with maybe a tablespoon of water. Bake at 350 F (180 C) for 35-40 minutes until it is a rich golden brown and sounds hollow when tapped on the bottom.

6. If you can wait until it is completely cooled, then slather it with butter or cream cheese. Otherwise, it tastes even better when still a little warm.
Enjoy!!