Showing Tag: "rye" (Show all posts)

Rye loaf

Posted by Bake Club on Tuesday, October 18, 2022, In : bread 

I do love a rye every now and then. It's a sturdy loaf with lots of flavour and tastes great with all sorts of rich toppings - even leftover curry. I shaped a round loaf but oblong is equally good. This is a traditional recipe from Gino D'Acampo's grandfather (Italian Home Baking, Kyle Books, 2011).


250 g rye flour

200 g white flour

2 tsp salt

10 g dried yeast

150 ml warm water

130 ml milk

2 tsp honey


In a large bowl mix the flours, salt and yeast. Make a well in the centre and pour in the water, mil...


Continue reading ...
 

Rye oat soda bread

Posted by Bake Club on Thursday, May 25, 2017, In : bread 


This is from Jamie Oliver's Superfood cookbook. It rather annoys me how 'superfood' has become an overused word to market brands, books and recipes. Some food is higher in particular nutrients than others; it's just common sense to eat a variety and as whole as possible. I wouldn't call this bread a superfood, it's just a simple bread made from wholesome ingredients. That said, if Jamie can get the masses to eat more seeds, berries, vegetables and whole grains and less meat, that can only be ...
Continue reading ...
 

Rye soda bread

Posted by Bake Club on Friday, September 11, 2015, In : bread 

This is from Heidi Swanson's Super Natural Every Day. I didn't have buttermilk so I used yoghurt. This is a very quick loaf because there's no yeast.
2 1/3 c rye flour
1 3/4 c all-purpose flour
1 3/4 tsp baking soda
1 1/4 tsp salt
2 c buttermilk, plus more for brushing

Preheat oven to 205C and put oven rack in middle of the oven. Sift dry ingredients into a bowl, make a well in the middle and pour in buttermilk. Mix until it just comes together in a dough. Turn out onto a floured surface and knead ...
Continue reading ...
 

Spelt and rye spiced biscuits

Posted by Bake Club on Sunday, August 30, 2015, In : cookies 

This is a European Christmassy recipe from Pease Pudding. The thinner you can roll the dough the better I think. Makes an excellent dunking biscuit. The rye and cardamom add a nice crunchy nutty bite. If you like spicy cookies, check out John's speculaas and Ginny's ninjabread men.
Makes 24-30
150g butter
100g brown sugar
200g spelt flour
100g rye
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cardamom
2 Tbs water
nuts to garnish such as pine nuts or slivered almonds
Prehe...
Continue reading ...
 

Rye and spelt bread

Posted by Bake Club on Saturday, November 29, 2014, In : bread 

By Frances
I've been enjoying watching Paul Hollywood's Bread on TV and following the recipes from the book from the series (Bloomsbury, 2013). He has a good pragmatic way of explaining his recipes and complementing the bread with delicious-looking dishes. He makes the kneading and shaping look easy, but I know I have to work on my technique. This loaf turned out super - soft crumb and chewy crust, with lovely wholesome rye/sourdoughish flavour. Perfect with butter and honey.

For the 'sponge'
50...
Continue reading ...
 
 

WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

EST. 2010

Frances C loves to bake. She's also a freelance editor and DJ. She shares some of her adventures, culinary or otherwise, on Instagram.


Tags

"sugar free"` agar agar alessandra alex m alex w alice waters almond almond butter almonds amy andrea anna anzac apple apples apricot apricots aquafaba avocado banana bananas banoffee barbara beans beer beetroot ben berries birg birthday biscotti blueberries bran brandy brazil nuts brazils brown butter brownies buckinis buckwheat buns buttercream butterscotch cacao caper caramel caraway cardamom carly carrot carrots cashews cauliflower chai cheese cheesecake cherries chestnuts chia chia seeds chickpeas chickpeas. chilli chocolate choux christmas christoph cinnamon cloves coconut coconut cream coconut oil coffee corn cornflakes cottage cheese courgette cranberries cream cream cheese cream puffs crepes cronuts croquettes cupcakes curd currants custard dairy free dates eggplant eleni feijoa feijoas fennel fig figs fish flaxseed flaxseeds focaccia frances frittata ganache gertrud ginger ginny gluten fre gluten free goji goji berries gojis goldenberries granola grapefruit grapes guavas halloween hanover hazelnut hazelnuts hollywood honey hong kong huevos rancheros ice ice cream icing jam japanese jelly jenny john jordan kale kara katrina kiwifruit kumara la lavender lemon lemon curd lemons lentils lime limes linseed macadamias macaron mama chan mama maria mandarins mango marmalade marshmallow marshmallows marzipan match melbourne meringue mexican millet mint miso mixed peel molasses muesli muffins mushroom mushrooms myles nectarine nectarines nerida new york nicola nigella nougat novelty nutmeg oats olives onion orange orange. pancakes parmesan parsley passionfruit pastry peaches peanut butter peanuts pear pears pecans penny peppermint peter pie pine nuts pineapple pirzad pistachios pizza plum plums polenta pomegranate popcorn poppy seeds poppyseeds potatoes praline prawns pretzels prunes pumpkin pumpkin seeds quince paste quinoa rachael rainbow raisins raspberries raspberry raw rhubarb rice ricotta rose rosemary rosewater rosie rum ruth b ruth h rye san francisco sarah scones seaweed semolina sesame sesame seeds shortbread singapore slow food sophie souffle soup sour cream sourdough spaghetti spelt spinach sponge spring roll steve & emily stevia strawberries strawberry sugar free sultanas sunflower seeds sunflowers seeds sweet nz tacos tahini tamarillo tamarind tash toffee tofu tomato treacle tricia turmeric vanilla vegan vegemite walnuts wine xmas yoghurt zucchini

CAKE — THE FINAL FRONTIER

Special thanks to Kat Wade of 6twenty.com for our Bake Club cake monster logo.
 

Make a free website with Yola