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Bread maker Malted flour loaf
Malted flour has its own character and works well in the bread-maker, even on the regular setting. There’s a lot of different malted flours, but only Hovis flour can be called Granary as they own the trademark for it.
I’ve tried many different types of malted flour and found that there is a lot of variation between them. What you may find is that some require a slightly different water to flour mixture than this recipe, I’ve found a couple of malted flours need slightly more flour than shown here. You’ll be able to tell as if that’s the case it won’t form a proper ball in the bread-maker.
Book review: Little Book Of Pasta, Rufus Cavendish
During another browsing session at Waterstones bookshop I came across this small book about pasta. Given that pasta is probably one of the most well know foods in the world (after bread maybe), I decided to buy it and read through it.
Just over half the book is the history of pasta, and that history is presented in a very entertaining way. building up from the pasta (shapes and ingredients), right through to the history of pasta sauces by region. The other half of the book covers recipes and if I’m honest, I have not really gone through the recipes in much detail.
Bread maker Olive and Italian herb loaf
Personally, I really like Focaccia bread, and I wondered if I could make something reasonably close in the bread maker. Obviously it won’t be flat like the Focaccia is, but it could share some of the features of the bread.
For this recipe I used a mix of OO flour and strong white bread flour, but I think you could use either just as well. Use a light sugar such as either white sugar or regular brown sugar. As per the method below, you can replace around 20g of the white bread flour with rye (or other coarse flour).
March - preparing seeds for growing
Just a quick update, we’ve been busy in the NutriCherry household readying plants to go outdoors once things warm up a little more. Along with my home made herb bed we’ll be planting a mix of seeds including tomatoes, cucumbers, courgettes, beetroot, carrots, onions and potatoes into our raised beds. There’s a mix of “real seeds”, F1 hybrids and seeds recovered from last year in there.
Over the summer, I’m going to build some covers for the beds somewhat like mini poly-tunnels so that we can extend the growing season slightly. I’ve already got enough wood that I’ve recovered, and some blue 25mm outdoor pipe left over from other jobs that I can use to build the frames. I’m going to use some high grade polythene as the cover.
Bread maker 50% rye loaf
I really like the taste of bread made with rye flour, but in the bread-maker options to use it are a bit more limited, in fact the best we can do is about 50% rye flour to 50% plain white bread flour. This recipe really delivers and upon tasting, everyone agreed this was possibly one the best loaves in the bread-maker so far.
As rye flour is both a wholemeal flour, and naturally has a lower gluten content than wheat flour anyway, then we must add a higher gluten flour into the mix so that we can get a spring dough with a reasonable rise. That’s the reason for the 50% white bread flour in this recipe. As this is rye base, for the sugar you can use a rich dark sugar such as muscovado or other brown sugar.
