Multi Grain Breads

My first attempt on making some wholesome and healthy breads. The inspiration came from the Breadtalk, one of the best seller bread name Sunflower sprinkle with some sunflower nuts, pumpkin seeds and sesame seeds. What so special about the bread, I like it because firstly is a healthier choice and secondly the more you chew the bread the more fragrant it is.

It will be great if they would be more generous on the ingredients as they only sprinkle those nuts and seeds on the outer layer and inside the breads is empty. The breads cost S$2 which is not really cheap.

So I replica and make some similar breads. I bought some healthy nuts, seeds and dried fruits from Fave. They have many different kinds of nuts, seeds and dried fruits and is pretty affordable.

I placed with melon seeds, pumpkin seeds, walnuts and a mix of raisin and cranberry dried fruits in the bread. Lastly I coat some white and black sesame seeds on the outer layer.

The bread taste so good on its own without any spread to go along. ;)

Recipe source from: I love tasty & healthy treats book

Ingredients A:

• 250gm high protein flour (I used bread flour)
• 100gm rye flour (I use wholemeal flour)
• 3gm yeast
• 30gm sugar
• 3gm salt
• 200 water
• 30gm butter

Ingredients B:

• 20gm pumpkin seeds
• 20gm melon seeds (can replace with sunflower seeds)
• 20gm walnuts
• 30gm raisins with cranberry
• Some white and black sesame seeds (can replace with oats)

 Methods:

1. I using bread machine. Place the water, salt and sugar into the machine, follow by the flour and yeast. Choose the dough function and let it knead until it become a dough (about 15 to 20 minute) and it is not so sticky.
2. Put the piece of butter into the machine and let it continue to knead for another 10 min. After 10 min, the dough should be smooth and can stretch into a thin sheet without breaking into holes.
3. Transfer the dough onto a work surface, add the ingredients B and knead the dough until well mixed. 
4. Brush a layer of butter or oil in a bowl, place the dough into the bowl and cover with a cling wrap or damp cloth and leave to proof for 2 hrs.
5. Divide the dough into 10 equal small balls or you can either make into a loaf or any other shape you prefer and let it rest for 15 minutes.
6. Press lightly on the dough to release out the air and roll the dough into rounds again. Spray the top with some water and coat with some sesame or oats.
7. Place all the dough into the baking tray, and cover the dough with cling wrap until double in bulk (about 60 min).
8. Bake in a preheated oven at 200°C for 20-25 mins. 
9. Remove the bread on wire rack to cool. 

Savoury Yeast Waffles

I bought a book that feature all about waffles including sweet, savoury and beigian waffle recipes. Origin book from Japan with a conversion into chinese word. There are so many recipe I wanna try it out. I choose the most simple and easy recipe to start from, olive oil waffles.

I whip up the batter in the late evening and kept in the fridge overnight to let it ferment and cook under the stove the next day morning. The book instruction given is to let it ferment in the room temperature for 1 to 1.5 hrs till batter expand and small bubble start to appear.

I tried both ways and I prefer the overnight batter. The waffles taste more chewy and spongy.

 

A great sunny morning greeting from the sun with a delicious breakfast for the weekend. I cooked some vegetable and egg to pair with the waffle. 

The batter is not a lot and I only manage to made 3 waffles from the size of the waffles mold as shown above. So if you are serving for 3 or more people, you can double up the batter portion.

I love this recipe, the waffle taste so fragrant even though there are no essence added. Texture is so spongy and soft and this a healthier version using oil instead of butter.

Recipe source: 格子松饼

Ingredients:

• 125 ml water (I replace with fresh milk)
• 1/2 tsp yeast
• 20gm sugar
• 1 egg
• 60gm plain flour
• 60gm bread flour
• 1/2 tsp salt
• 2 tbsp olive oil 

Method:

1. Mix water with yeast in a bowl. 
2. Add in the sugar and egg and mix with a hand whisk.
3. Sieve the plain flour, bread flour and salt together. Pour into step 2, and mix until incorporated till there are no trace of flour seen. 
4. Next add in the oil and mix until smooth.
5. Cover the bowl with cling wrap, and let it ferment in the room temperature for 1 to 1.5 hrs till batter expand and small bubble start to appear. *I kept the batter in the fridge overnight to let it ferment.
6. Heat up the waffle mold, brush a thin layer of oil and pour the batter in. Cook in low-medium heat if using stove for 3-4 minutes. Have a check on the waffles in order not to burn it. 
7. Continue for the rest of the batter.