Something Healthy for Dessert - Whole Wheat Zucchini Bread

An observation: I have noticed that of all the breads I have written about on breadmanTalking, very few are what are called 'quick' breads. These kinds of breads are usually sweeter, softer and well, quicker, than the breads I regularly post about. They fall in that gray area that lies somewhere in between bread and cake that I like to explore, but for some reason have not written much about.

One of the major differences is the leavening agent. For 'regular' breads it is always yeast. Even sourdough uses wild yeast painstakingly captured and coddled over sometimes weeks before baking. 'Quick' breads use baking powder, although not usually baking soda, just like a cake. The texture, however, is still decidedly bready, if that's a word.

So here I was, looking in the refrigerator, at a ton of zucchini, well maybe not a ton but lots. A mistake at the supermarket (mine, not theirs). What to do? There are lots of zucchini loaf recipes, especially popular at summer's end, when zucchini is popular. But they are really just a dessert cake loaf for serving at tea time. This recipe is for a bread, using whole wheat flour, to up the fiber, and baking powder to be sure. But still bread. It is adapted from my go-to cookbook for all things whole grain, King Arthur Flour Whole Grain Baking, a must have for anyone who takes baking with whole grains seriously. These guys really know their baking. Follow their instructions and tips, and so will you.

Here's What You'll Need:
2 cups (about 280 g) whole wheat flour, use 'white' whole wheat for a lighter colored loaf
1 cup (about 140 g) AP flour
3/4 cup sugar (I used 1/2 cup sugar and 1/4 cup brown sugar)
1 Tbs. baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
2 large eggs, lightly beaten
3/4 cup milk (I used soy milk to make in non-dairy)
1/4 cup oil
1 1/2 cups (about 300 g) shredded zucchini
1/2 cup chopped walnuts
 1/2 cup raisins
1 Tbs. lemon zest (optional)

Here's What You'll Need To Do:

1. Preheat the oven to 350 F (180 C). Prepare a 9 X 5 in. loaf pan (23 X 13 cm).

2. Whisk together the dry ingredients: flours, sugar, salt, baking powder and nutmeg.

3. In another bowl, or a large measuring cup, mix together the wet ingredients: the eggs, oil and milk.

4. Slowly add the wet to the dry mixing all the while. Add the zucchini, continuing to stir.When it is just mixed, add the walnuts and raisins. Add the zest if using (I didn't).

5. When it is all combined, pour (it is quite thick) the dough/batter into the prepared pan and level it out with a spatula dipped into water.

6.Place in the oven and bake for about 45 minutes or until a toothpick inserted comes out clean.

7. Let the loaf rest in the pan for about 15 minutes before removing it to a rack to cool completely.

8. Serve with butter, or cream, or both or jam, or... you get the idea. Yum!!

More Middle East Bread - Taboulle Bread with Zest of Lemon

I am always looking for a new twist on bread. Sometimes it takes me back to my childhood memories, and sometimes to various other places I have lived over the years. Since I've been in a few places it means I always can find something to bring you (even if it sometimes takes a while). I am a real sucker for all the flavors of the Mediterranean Basin, from Spain in the west to Israel and Lebanon in the east. That, of course, includes the culinary giants of the region, Italy (and its various cuisines), and Southern France, including Provence.

What are these flavors? Well, olive oil, of course, lemon, tons of fresh herbs of all kinds, tomatoes in a million different forms at least. Garlic. And hearty grains to hold it all together, or to mop up the juices from all of the above.

So this bread is really a marriage of all the very best that the Mediterranean has to offer. Regular and whole wheat flour, lemon zest, chopped parsley, bulghur wheat, garlic. What could be bad? The dough is a little sticky and so, please handle with care. The aroma it makes while baking is intoxicating... Not to be missed.

Here's What You'll Need:

1 Tbs. olive oil
2 medium cloves of garlic, finely chopped
2 3/4 cups AP flour
1/2 cup whole wheat flour
1/2 Tbs. kosher salt
1 Tbs. instant yeast
1/4 cup bulghur wheat, soaked in 1/2 cup water (for at least 2 hours)
1 bunch of parsley, stems removed and chopped coarsely
1 tsp. lemon zest
1 1/2 cups warm water

Here's What You'll Need To Do:

1. Saute the garlic lightly over medium heat in the the olive oil. When it becomes fragrant, add the parsley. Continue sauteing, until the parsley is just wilted. Remove from the heat.

2. In a separate large bowl, mix the dry ingredients (flours, salt and yeast), thoroughly.

3. Mix the parsley, garlic mixture with the lemon zest, bulghur and water. If the bulghur still has water not absorbed do NOT pour it away. Mix it in.Then add it to the dry mixture. Mix thoroughly.

4. Knead for a few minutes until the dough becomes smooth and shiny. It may be a bit wet, so add small amounts of flour as needed. You might wet your hands to make this easier, too.

5. Place the dough in a lightly oiled bowl, turn to coat, then cover and let it rise for about 1 1/2 hours until doubled.

6. Turn the dough out onto a bakers peel or a parchment covered cookie sheet. Form into a tight boule, trying hard not to deflate too much. Cover again with oiled plastic wrap, and let it rise for another 45 minutes.

7. About 25 minutes before baking time, preheat the oven to 450F (400F if using turbo function; 220C or 200C if using turbo).

8. Slash the bread before placing in the oven. Bake, with steam, for about 30 minutes until it is a rich golden brown. (Place a small metal tray in the oven under the baking rack. When it is time to bake the bread, pour a cup of boiling water into the pan just after placing the bread. This creates steam which produces the most wonderful crust.) If you are using turbo function, turn it off for the first 10 minutes of baking, so it doesn't remove the steam, them turn it back on for the rest of the baking time.

9. Cool on a rack completely before slicing.

Whole Wheat Buttery Dinner Rolls

It is early on a Sunday afternoon and I am sitting in front of my computer taking a well-needed and well deserved rest. Yesterday was hectic, even though on the weekend you are supposed to slow down a little. I spent most of the day driving to visit some new friends (and then back home, of course). Only then did I discover what seemed like an impossibility - I was out of bread! By then it was late, and, as I said, I was VERY tired. So it was off to bed and a few hours of sleep. This morning, still without bread in the house, I resolved that I had to do something, and fast.

So I turned to an old standby - a recipe you can put together quickly (about 3 hours start to finish) and you will have the most delicious dinner rolls you've ever tasted. Soft, buttery and they can be served while still warm. I have substituted about one third of the AP flour with whole wheat, just to add some fiber, and to intensify the wheaty flavor. But if you want, just use all AP flour. These rolls are guaranteed to pleasepretty much anybody.

Here's What You'll Need:

3 1/4 cups AP flour (or substitute 1 cup with whole wheat)
1 cup warm water
1/4 cup sugar
1 egg
2 Tbs. butter, softened
1 Tbs dry yeast
1 tsp. salt
2 Tbs. butter, melted

Here's What You'll Need To Do:

1. In a large bowl, mix together the flour(s), the sugar, salt and yeast.

2. Lightly beat the egg, mix in the softened butter, then add to the dry ingredients.

3. Add the water, slowly, while mixing by hand. Add just enough to make a slightly sticky dough. If you have used whole wheat flour, it may take just a little more water, as the whole wheat absorbs more.

4. Remove the dough to a lightly floured surface, and knead by folding and stretching, vigorously for at least 5 minutes. Ten is better. The final dough will be slightly sticky and very smooth.

5. Place the dough in a lightly oiled bowl, turn to coat, then cover and place in a warm spot to rise until doubled. This will take at least 1 1/2 hours.

6. Remove the dough from the bowl to a smooth surface and deflate. Divide the dough into about 10 equal pieces and place on a lined baking sheet. If you want to have softer rolls, place them closer together . Or if you prefer rolls that are just a little crustier, place them so they will not touch after the second rise.

7. Brush the rolls with melted butter, then cover and let the rolls rise for about 30 minutes.

8. About 15 minutes before baking time, preheat the oven to 180 C (350 F).

9. Bake for about 15-17 minutes or until golden brown. If you wish you can brush them with more melted butter when they emerge from the oven and are still warm.

10. Cool on a rack. They can be served while still warm (and are absolutely delicious, with butter, jam, cheese, or really, just about anything!)

Down at the Pub - English Beer Bread

Bread is one of the main players in the food game I call Controlled Fermentation. By that I mean that there certain classes of foods that we all enjoy, everywhere in the world, that are the result of manipulating the conditions of fermenting the basic ingredients. Beer is another. So is cheese. So when you combine beer (made with brewer's yeast) and bread (made with baker's yeast) you know it's got to be great!

Across Europe, especially Northern and Eastern Europe, where beer is king, there are many variations of this bread. The beer adds a wonderful earthy flavor (but no alcohol since it evaporates in the oven), and combined with the whole wheat flour makes for a bread that is both healthy and delicious. This recipe is an English variety, but, there are many, many more from Ireland east all the way to Russia. Enjoy!

Here's What You'll Need:
9 oz/250 g whole wheat flour
9 oz/250 g AP or bread flour
1 Tbs. salt
1 Tbs. dry yeast
2 Tbs. butter
10 oz/300 ml good beer

Here's What You'll Need To Do:
1. Mix all the ingredients into a large bowl and combine by hand until all the flour is absorbed.

2. Remove the still rough dough to a lightly-floured surface and knead vigorously for about 5 minutes until the dough is smooth and only very slightly tacky. Place the dough back into the bowl, covered, and let it rest for about and hour.

3. Form the dough into a ball, then flatten slightly by hand. After placing the dough on a lined baking tray, slash the dough diagonally. Cover it loosely with plastic and let it rise for about 1 hour.

4. Preheat the oven to 400 F/200 C. Bake the bread for about 30 minutes until it is a deep golden brown. Cool on a rack.

5. Serve this bread with a good sharp cheddar or other sharp cheese, fresh veggies, and, of course, cold beer.

Spelt Rye Bread

I have to make a confession. I have tried many times to make decent bread using spelt flour... and failed. I know that spelt has less gluten, much less gluten, than regular wheat flour. I also know that, aside from being quite trendy it is very healthy for you. And super tasty. So, I decided to try once again. But with a twist. I decided to compensate for the lack of gluten by adding some. And I also gave the bread a flavor boost by adding a mixture of flours. This bread, with my own combination of whole wheat, rye and spelt flours is super delicious and even 'safe' for vegans. By that I mean, it includes only the basic four ingredients needed for bread: flour(s), water, yeast and salt. Oh, and the added gluten. No eggs or honey. So try this and let me know what you think. It rises slowly but is well worth the effort.

Here's What You'll Need (for one large loaf - about 2 lbs (1 kg.):
2 cups whole wheat flour
1 cup whole rye flour
1 cup whole spelt flour
2 Tbs. instant dry yeast
about 2 cups water
2 Tbs. gluten
1 1/2 tsp. salt
2 Tbs. sugar (brown sugar optional)

Here's What You'll Need To Do:

1. Mix the flours and the yeast evenly in a large bowl. Add the sugar, salt and gluten and mix thoroughly.

2. Add the water gradually, mixing by hand, until you have a soft fairly sticky dough. Work slowly as the whole grains need time to fully absorb the water. When all the water is absorbed, cover and let the dough rest for about 20 minutes. This is the autolyse, sort of. A true autolyse would be without the yeast.

3. Remove the dough to a lightly floured surface, and knead, with stretching and folding, to develop the gluten. After a few minutes the dough will come together and become less sticky and more elastic.

4. Place the dough in a lightly oiled bowl, cover, and let it rise until doubled in volume, about two hours. This bread will rise slowly, even with the added gluten so don't be surprised if it takes a while.

5. Remove the dough from the bowl. Gently shape it into a loaf form, and place it in a 9 X 5 (23 cm X 13 cm) loaf pan that is lightly oiled. Let it rise, covered, until it is just higher than the edge of the pan.

6. About 20 minutes before the end of the rise, preheat the oven to 375 F (190 C). Bake the bread for about 35 minutes or until it sounds hollow when tapped on the bottom. Cool on a rack completely before slicing.

7. Enjoy!!

Whole Wheat Bran Bread

As you might imagine, I read a lot of recipes for breads of all kinds. I mean, a LOT of recipes for bread. I have lots of cookbooks (maybe a couple of hundred) and even more pdf's of even more. Maybe thousands. I'm not kidding. And I'm always looking for another angle on bread making. I mean, when you get right down to it, there must be an infinite number of variations on bread starting with the basic 4 (flour, water, salt, yeast) and on from there adding sweeteners, and oils and dried fruit and nuts and seeds and... You see, the list is long. So, it is always comforting to me, after reading a lot of complicated and involved recipes, to come back to something basic, but still delicious and, of course, healthy.

This recipe is a variation of one I have used for a long time. It uses regular bread flour (or AP flour) in combination with whole wheat and rye. In addition, there is a substantial amount of bran which adds flavor, texture and fiber. All good things. You really should try this bread, Not only does it taste great, but it also is good for you. Oh, and one more thing. It keeps for several days at room temperature and makes incredible toast. TRY IT! You won't regret it.

Here's What You'll Need:
3/4 C whole wheat flour
1/2 C whole rye flour
1 C bread flour (or AP flour)
3 Tbs. gluten
1 1/2 tsp salt
1 1/2 C wheat bran
1 Tbs. brown sugar or demerrara sugar
1 Tbs. dry yeast
1 3/4 C warm water

Here's What You'll Need To Do:

1. Sift the flours with the gluten into a large bowl. Add the salt and stir to mix evenly. Add the bran, the sugar and the yeast and mix evenly.

2. Slowly add about 3/4 of the water while mixing. Continue add ing the water as needed, to form a shaggy dough. Remove the dough to a lightly floured surface and knead gently for a few minutes adding flour or water as necessary. The dough will remain a little sticky. Do not add too much flour to 'dry out the dough'. This will only make the dough too hard and dry in the end. Resist temptation.

3. Place the still sticky dough in a lightly oiled bowl, lightly covered with flour sprinkled over, turn to coat, then cover and let it rise until doubled. About 2 hours.

4. Form the dough into a tight boule or a loaf in a 23X13cm (9X5in) loaf pan. Cover and let the dough rise again until it rises over the edge of the pan (or becomes quite puffy as a boule).

5. About 20 minutes before baking, preheat the oven to 350F (180C). Bake the bread for about 45 minutes or until the crust is quite crisp, and the loaf sounds hollow when tapped on the bottom.

6. Cool on a rrack completely before slicing (if you can wait)!

Daktyla - Greek Village Bread

You have probably noticed that lately I have been baking a lot of bread from Greece. This is partly because I have a really strong connection with all things Mediterranean. And especially from the Eastern end of the Mediterranean, like Israel and the Levant, Turkey and yes, Greece. Another reason is the developing plans I am making for a culinary tour of Crete this summer. Mornings with yoga on the beach. Afternoons visiting local farmer's markets, oil presses, dairies, vineyards, you name it. Hearing stories, talking with locals and picking up supplies along the way. Back to the hotel for some cooking/baking workshops in Mediterranean-style vegetarian food. Evenings around a big table with great food we prepared ourselves, good wine great company. Personally, I can't wait. Just thinking about it, in cold February makes me a little antsy.

So... this is one of my test recipes for the summer workshops. This sesame-coated bread is traditionally made with 'yellow' or country flour, which is a blend of AP flour mixed with whole wheat and finely ground cornmeal. You could make it with just bread flour, but then you won't have the wonderful texture from the cornmeal. In Greece this bread is called 'Daktyla', or fingers. It is a tear apart bread, broken into fingers when eaten. It is particularly good spread with a soft yogurt cheese.

Here's What You'll Need:

2 tsp. dry yeast
1 1/2 cups warm water
2 1/2  cups bread flour
2/3 cups whole wheat flour
1/2 cup fine cornmeal
1 tsp. salt
1 Tbs. olive oil
1 Tbs. honey
1 Tbs. milk (or soy milk) , plus extra to glaze
sesame seeds to decorate

Here's What You'll Need to Do:

1. Sprinkle the yeast into 1/2 cup of the water in a bowl. Let sit for 5 minutes; stir to dissolve. Mix the flours, cornmeal and salt. Make a well in the center and pour in the dissolved yeast.

2. Use a wooden spoon to draw enough of the flour into the dissolved yeat to form a paste. Cover the bowl with a dish towel and let the sponge sit to become frothy and slightly risen, about 20 minutes. Add the oil, honey and milk to the sponge.

3. Pour about half of the water into the well. Mix in the flour. Stir in the reserved water, as needed, to form a firm, moist dough.

4. Turn the dough out onto a lightly-floured work surface. Knead until smooth, shiny and elastic, about 10 minutes.

5. Put the dough in a clean bowl and cover with a dish towel. Let rise until doubled, about 1 1/2 hours. Punch down, then let rest for about 10 minutes.

6. Divide the dough into 6 equal pieces. Shape each piece into an oblong (like a finger); arrange them in a row, just touching, on a floured baking sheet. Cover with a dish towel and proof until doubled in size, about an hour.

7. Brush the top of the loaf with milk (or soy milk) and sprinkle with the sesame seeds.

 

8. Bake in a preheated oven (350F/180C), for 45 minutes, until hollow sounding when tapped on the bottom. Cool on a rack.

Bread of a Snacky Kind - Crispy, but Soft Pretzels

  

 

I have been considering this for a long time and only just now got up the courage. I know that sounds a little dramatic, and, truthfully, maybe I'm overdoing it a little. Still, here goes. Normally I post a recipe and some small reminiscence of a childhood memory associated with the recipe. Like, the famous Bernie's Bakery in Sydney, NS. This time it's different. I think I have mentioned that I like to snack. In fact, it's a bit of an embarrasment that with all my healthy baking that sometimes I just crave a salty snack. So... how to combine the two? Well, here is my first attempt at pretzels, baked with whole wheat and, of course, lots of kosher salt. Honestly? I will have to make them again, and again. My one comment, aside from the fact that they were delicious, is that you should remember to store them in a paper bag. Otherwise, and this happened to me, they become soft like a roll, instead of staying crispy like a good pretzel.

This recipe uses whole wheat and AP flour in combination to allow for gluten development. Also, and this is what separates a good pretzel from a so-so pretzel, they are boiled in water with baking soda added. Well worth the effort, believe me. Try these and you will never eat store-bought pretzels again.

Here's What You'll Need: (for 8 pretzels)
200g (about 1 3/4 cups) whole wheat flour
230ml (8 ounces) warm water
1 Tbs. butter, softened
180g (about 1 1/2 cups) AP flour
1 1/2 tsp. salt
1 tsp. instant yeast
1 tsp. barley malt (or demerara sugar)

Water Bath
2 L (8 cups) water in which is dissolved 2 Tbs. baking soda

Glaze
1 egg beaten with some water
kosher salt and seeds for topping

Here's What You'll Need To Do:

1. Whole wheat flour needs extra time to absorb the liquid (and it also absorbs more liquid) than AP flour. So, mix the whole wheat flour with the water, then cover it and let it stand for about 20 minutes.

2. Then mix in all the remaining ingredients, and knead vigorously for about 10 minutes. The dough will be smooth and just barely sticky. Place it in a bowl, covered, and let it rest and rise until doubled. This will take at least an hour. Maybe longer. Remember, bread is patience. If you hurry it, you get bad bread.

3. Preheat the oven to 220C (450F), and line 2 baking sheets with parchment paper.

4. Pour the water in a largish pot, and bring to a boil. Add in the baking soda.

5. Divide the dough into 8 equal-sized pieces, then roll out into 'snakes'. Fold the dough into a pretzel form by twisting and folding it over on itself. Then place the pretzel on a tray to rest for about 10 minutes.

6. Finally, gently place each pretzel in the post of boiling water (not a violent boil, but bubbling). Boil the pretzels for about 2-3 minutes, flipping them over halfway through the process. They will swell up appreciably in the water. Then place the boiled pretzels (with a slotted spoon) back on the baking paper.

7. When you have finished with all the pretzels, brush with the egg wash, then sprinkle with kosher salt, and/or seeds if you prefer.

8. Bake for about 12 to 15 minutes, or until they are a deep brown and quite crispy.

Cool on a rack, but they are also delicious served while still warm. Store in a paper bag!!
Enjoy.

'White' & Fluffy Dinner Rolls - With Whole Wheat Flour

As you all must have figured out by now, I am a great fan of the King Arthur Flour website. I collect and try their recipes. I read their reviews. I ask questions on the forums (or is it fora?) And so, imagine my surprise when, a few weeks ago I received mail from Laura, one of their baking experts concerning a question I had posted a long time ago. Truthfully, I had forgotten that I even had posted the question. It went something like this... I would like to bake soft and fluffy dinner rolls using whole wheat flour. I have tried and tried and, while they are always delicious, they also have all the hallmarks of a whole wheat bread: just slightly dense, and just slightly heavy. How can I bake rolls that are light and fluffy with whole wheat flour? The answers went back and forth with all kinds of suggestions. But the best answer, and one that actually worked, is this one. By way of KAF, and adapted from another bread baking blog, these are dinner rolls made from 'white' whole wheat flour. And maybe the best rolls I've ever baked. Thanks again, KAF!

Here's What You'll Need:
 for the Tangzhong (relax, I'll explain)
1/2 cup water
1/6 cup (2 1/2 Tbs) whole wheat flour


Mix the flour and water together into a paste, then heat it slowly in a pot until it starts to thicken, like a roux.  Like vanilla pudding.

Then...
add:


2 1/2 cups whole wheat flour
3 tbsp+2 tsp sugar
1/2 tsp salt
1 large egg
1/2 cup milk
All of the tangzhong*
2 tsp instant yeast
3 tbsp butter (cut into small pieces, softened at room temperature)

*Tangzhong - a Chinese method of cooking the flour and water before adding it to recipes for baked goods.


Mix this until combined, then, in a mixer, mix vigorously with a dough hook, for a long time until the dough will pass the window-pane test. My dough took 20 minutes! Finally, place the dough in an oiled bowl, turn to coat, then cover and let it rise for at least 2 hours. It may not double, but will be puffy.

Divide the dough into 10 equal-sized pieces and tighten them into rolls. Cover and let rise a second time, about an hour.

About 20 minutes before baking time, preheat the oven to 375F (190C). Bake for 17 minutes or until a deep brown. Cool on a rack. I guarantee these are the best rolls you will ever make. I have already added them to my list of special breads!