Slow rise purple wheat bread loaf, with addition of 100% hydration sourdough starter. My sourdough starter is not strong enough to leaven the dough by itself. Purpose of adding sourdough starter is for a better tasting loaf.
Purple wheat bread
- 200 grams bread flour
- 100 grams purple wheat flour
- 50 grams 100% hydration sourdough
- 215 grams water
- 5 grams salt
- 3 grams instant yeast
- 35 grams sugar
- 1 gram malt
- 35 grams unsalted butter
- Add everything, except butter, in the mixer. Knead until dough comes together and it leaves the sides of the mixer bowl.
- Add butter.
- Knead for another 5-8 minutes until dough is soft and stretchy.
- Place in a greased bowl and cover with cling wrap. Put in the refrigerator and proof overnight or at least 8 hours.
- Remove dough from refrigerator and lightly punch down. Knead lightly on a well-floured surface. Divide into 3 portions and rest for 10 minutes. Prepare a pullman tin.
- Knead lightly to deflate. Roll out with a rolling pin.
- Roll up each portion, with the width of the roll fitting the pullman tin.
- Proof for an hour or until dough reaches 85% of the tin. Preheat oven to 200 C.
- Bake for 35-45 minutes or until internal temperature reaches 88 C (190 F).
- Remove from tin immediately and cool completely on a rack before slicing.
- If not using sourdough, increase bread flour by 25 grams and water by 25 grams.
- Bread loaf can be sliced and frozen. Wrap in 3 layers of cling wrap, place in a plastic bag, then place in a freezer bag, removing as much air as possible. Toast slices as needed.
This is a moist light cheesecake. I swirled in some chocolate to provide some contrasting flavor and it worked well. The recipe was adapted from the light cheddar cheesecake recipe in order to use up some gouda cheese.
Light gouda cheesecake
- 145 grams gouda cheese
- 145 grams milk
- 145 grams butter
- 145 grams caster sugar
- 145 grams cake flour
- 6 eggs, separated
- 50 grams melted dark chocolate
- Line a 8 x 8 x 3 inches pan. Preheat oven to 155 C. Prepare a roasting pan because the cheesecake needs to be baked in a water bath.
- Melt cheese, milk and butter over a pot of simmering water. Set aside to cool slightly.
- Add a large spoonful of cheese mixture into egg yolks. Mix well. Add in the remaining cheese mixture and mix well.
- Add in cake flour and whisk until combined.
- Whisk egg whites until frothy. Gradually add in sugar. Whisk until stiff peaks.
- Lightly mix in 1/3 of meringue into egg yolk mixture. Fold in remaining meringue in 2 portions.
- Mix 100 grams of batter with chocolate.
- Scrape plain batter into prepared pan. Dollop chocolate batter on the top of plain batter and lightly swirl in with a skewer.
- Place into roasting pan and pour hot water into the roasting pan until it reaches halfway up the cake pan.
- Bake for 50 minutes. Cover top with aluminum foil if top browns too quickly.
- Cool completely before slicing.
Moist, with a lovely fragrance from spices and a great flavor from black treacle.
Treacle gingerbread (adapted from The English Kitchen)
- 295 grams all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- pinch of salt
- 260 grams black treacle
- 140 grams light brown sugar
- 185 ml milk
- 80 ml olive oil
- 2 eggs
- Line a loaf pan with non-stick baking parchment with 1 inch overhang. Preheat oven to 165 C (if using dark pan) or 180 C.
- Sift flour, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg and salt in a bowl.
- Add treacle, sugar, milk, oil and eggs in another bowl. Whisk until combined.
- Pour liquid mixture into dry ingredients. Gently whisk until combined.
- Scrape into pan and bake for 45 – 60 minutes, or until a skewer in the middle of the cake comes out clean.
- Cool on a rack for 10 minutes before removing cake from pan.
- Cool completely before slicing.
Note: Cake sinks slightly in the middle. It tastes even better the next day.