food
RYe and SpeLt Loaf
IngredIentS
350g spelt flour
150g rye flour
1 pack yeast
300ml warm water
1tbsp salt and pepper
3tbsp cider vinegar
2tbsp linseed
Method
1. Mix the spelt and rye flour in a bowl.
2. place the yeast in the centre and add a
little water.
3. Mix the yeast, water and a bit of
the flour and leave it to settle for 10
minutes.
4. put in the rest of the water together
with the linseed, salt and vinegar
Tiger Bread
and knead everything together
thoroughly.
5. Rest the dough in a warm place and 6. Combine the corn flour and milk and knead the dough for 10 minutes until
cover with a towel for approximately mix until smooth. smooth and elastic.
30 minutes. 7. punch the dough down and shape 5. grease a 900g loaf tin. Shape into
6. Knead again for 5 minutes and add into two loaves. place in two oiled an oblong and carefully lower into
water if necessary. 1kg loaf tins and cover with the ‘tiger the prepared tin. Cover loosely with
7. Let it rise for another 20 minutes. paste’. cling film. Leave in a warm place until
8. put the dough back into the baking 8. Cover and let rise until doubled for doubled in size. (this will take about
tin or form a shape you prefer and about 1 hour. 30-40 minutes.)
place in a preheated oven at 200°C 9. Bake at 180°C gas mark 4 for 35 to 40 6. preheat the oven to 220°C/fan
for approximately 45 minutes. minutes. You’ll see the ‘tiger markings’ 200°C /gas.
appear on the crust as it bakes. once 7. Remove cling film from bread and
tigeR BRead the bread is done, remove from the reduce the oven temperature to
IngredIentS tins and cool on wire racks and enjoy. 200°C/fan 180°C /gas 6. Bake the bread
1 sachet dried active baking yeast for 30-35 minutes until golden. to test
1tsp sugar oatMeaL BRead to see if the loaf is ready, upturn and
525ml warm water, divided IngredIentS tap the base, it should sound hollow.
2tsp salt 300g strong white bread flour
750g plain flour 200g strong wholemeal bread flour ChiLLi & gaRLiC foCaCCia
for tiger paste 150g medium oatmeal IngredIentS
3tbsp corn flour 2tsp salt 18g fresh yeast
150ml milk 25g chopped butter 30ml water (warm)
7g yeast a pinch Sugar
Method 3tbsp runny honey 270ml warm water
1. in a large mixing bowl, dissolve the 150ml natural yogurt a pinch Salt
yeast and add the one teaspoon of 300ml warm water 30ml olive oil
sugar in 60ml of water, allowing it to 8 cups flour
stand for 10 minutes. MethodS Topping
2. add salt and the remaining water to 1. put the white bread flour and the 2tsp sea salt
the yeast mixture. whole meal flour into a large bowl. 3 cloves garlic (sliced)
3. Stir in 400g of the flour and beat until add the oatmeal, salt and butter. Rub 1tsp fried chilli
smooth. add enough remaining flour the butter into the flour to combine. 2tbsp rosemary
to form a soft dough. 2. Sprinkle over the easy bake yeast. 250ml cream – optional
4. turn onto a floured surface; knead pour in the honey, natural yogurt and
until smooth and elastic for between warm water. Method
6-8 minutes. 3. Mix together with your hands until 1. dissolve the yeast with the first
5. place the dough in an oiled bowl, the mixture combines to make a measure of water and a pinch of sugar.
turning once to grease top. Cover and rough dough ball. Leave for 20 minutes under a cloth to
let rise in a warm place until doubled 4. tip the dough out onto a lightly allow the yeast to activate.
for approximately 1 hour. floured surface and stretch and 2. add the remaining flour, water
44 emel magazine |
www.emel.com
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104