Author Topic: Value Added bread  (Read 28575 times)

Offline Wonder

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Re: Value Added bread
« Reply #45 on: March 14, 2013, 01:34:48 am »
I'm jealous, just not home enough to cook bread at the moment.

Offline droverjess

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Re: Value Added bread
« Reply #46 on: March 19, 2013, 02:22:09 pm »
For obvious reasons I bought rather than made a loaf this week.
DH really likes it and I want to recreate it using their ingredients, well similar as it has a lot of additives in it.

It has wheat flour, water, sunflower seed, linseed, wheat protein, pumpkin seed, jumbo oats, rye flour, yeast, wheat Bran, salt, emulsifier E472e, E322, sugar, caramel ( for colour I imagine), calcium silicate and flour treatment E300.

I was thinking of using a small amount of treacle with the malt for added colour.

I have jumbo oats, pumpkin and sunflower seeds, rye flour, spelt flour, poppy seeds, chia seeds and linseeds, strong plain and wholemeal flour, and probably wheat germ somewhere in a cupboard.

I imagine if you are using 3 tsp dried yeast ( is that fast acting or original?) that  I use 30g fresh yeast?

Please chookie can you kindly help me work out quantities of ingredients I have to hand thanks very much?
DH is going on and on about the bought bread so I truly hope we can make an additive free version..?


I I will look up the E numbers later and modify this post.

Later:
E300  ascorbic acid - VIt c
E322 Lecithin
E472e: Emulsifier. Also known as Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids. Fatty acid esters are commonly used in junk foods to keep them from getting stale. Often derived from GM soya bean oil.
And E472e. Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids
 Prepared from esters of glycerol (see E422) with tartaric acid (E334).
Its  main use is as a dough conditioner in yeast-raised bakery products although it also finds use in hot chocolate mix, gravy granules and

« Last Edit: March 19, 2013, 06:43:15 pm by Droverjess »

Offline Cornish Cream

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Re: Value Added bread
« Reply #47 on: March 19, 2013, 07:01:27 pm »
DJ is this Dark Rustic Bread recipe from Helene of any use :)
Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.

Offline achookwoman

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Re: Value Added bread
« Reply #48 on: March 19, 2013, 07:11:49 pm »
DJ,  without seeing and tasting the bought bread, I am not much help.  If you are going to make just one loaf at a time,  I think that there must be small amounts of many of the ingredients.

Offline droverjess

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Re: Value Added bread
« Reply #49 on: March 19, 2013, 07:22:28 pm »
Thanks CC it looks good, but a it's a lot denser than the one DH is raving about... ( with its E numbers)
I could use more yeast  I suppose.

Thanks v much.

Thanks chookie, would a photo help? If I post it it'll be crumbs on arrival. ;)

Offline droverjess

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Re: Value Added bread
« Reply #50 on: March 22, 2013, 05:49:51 pm »
Been shopping and got some healthy things to put in this bread.
I couldn't get to the health stores so had to make do with what a supermarket had ( not Aldi).

I have not seen them before and have photographed them and the instructions. I could only get quinoa with bulgar, and something called 5 grain inc barley and spelt,  will that be any good?

I wonder chookie if you think either may be suitable for this bread, and if I need to cook them 10 mins as is suggested.

Sorry for large pics.










Offline droverjess

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Re: Value Added bread
« Reply #51 on: March 27, 2013, 07:50:27 am »
After yesterdays naan success, thanks chookie, Having a stab at similar to this one today.
Am soaking grains and seeds.
First mistake in the early morning was to not measure water!
Will measure the whole lot and substitute weight of grains and seeds. Slightly worried the bigger seeds ( pumpkin) will tear the gluten? Not using the grains I got  today. Using something called 5 seed mix from shipton mill, and added more chia, linseed and pumpkin.
http://www.shipton-mill.com/flour-direct/speciality-and-rare-flours/shop-29/5-seed-blend-401?


Am still missing my vit c powder to try to  recreate What DH wanted but have visitors to lunch and making a seeded one anyway. Will report later. Am going to sub a little malt for black treacle to make it darker.

All good fun trying out, wish I had my chooks back though.

Edited an hour and a bit later.
Mixed dough to good consistency now on first rising.
Quite exciting I love experimenting.
Had snow flurries so hope visitors still come!
« Last Edit: March 27, 2013, 08:54:23 am by Droverjess »

Offline droverjess

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Re: Value Added bread
« Reply #52 on: March 27, 2013, 10:23:46 pm »
Well am quite pleased with my loaf today. Thanks Chookie so much  for helping me along.
I needn't have fretted  as Chookie obviously tests her recipes excellently before posting.
No gluten probs from adding seeds at start and a very good loaf.

This is the first of my variations.
I soaked 160 gms of mixed seeds chia, linseed, sunflower, pumpkin and the mix of malted wheat, malted barley, and millet in approx 250  mls boiling water.
In  *: 25g fresh yeast and 50 g water. 2 mins sp 2 37'
Added 400g strong plain bread flour
And the malt extract substituting 20 g of the 50g total for black treacle
And the cooled seed mix.
Kneaded 2 mins checked moisture, tweaked a little, adding a bit more liquid.
And added 1 dollop of sour cream and a very small squeeze of lemon juice.
Kneaded 1 min
Added 2 tsp salt
Kneaded 3 more mins.
Oiled bowl to rise.

Shaped and then dipped the cob loaf in seeds in large bowl to coat.
Put on baking tray previously sprinkled with semolina to rise.

When doubled, slid dough off tray onto preheated pizza stone.
I almost over proofed as id forgotten to add the water to the oven and it sank slightly when moved onto stone but was just enough power left in yeast to rise it up. I was hopping about peering in the oven with my fingers crossed.
Next time in oven 5 mins sooner.
It was scary.
It took 40 mins to cook using temp probe to check to 200F

Went very well with my broccoli and cheese soup, now posted.

Thanks again. I am really enjoying my baking this week.

This is loaf after shaping


This is after proofing


And this is what was left after lunch. As we had visitors I forgot to photograph the whole loaf... Ah well.


Offline Wonder

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Re: Value Added bread
« Reply #53 on: March 28, 2013, 02:35:21 am »
Beautiful looking loaf DJ, I'm sure your guests loved it with the soup.

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Re: Re: Value Added bread
« Reply #54 on: March 28, 2013, 07:30:19 am »
looks gorgeous dj, you're doing wonderfully with your bread ;D

Offline cookie1

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Re: Value Added bread
« Reply #55 on: March 28, 2013, 07:46:38 am »
DJ that looks fantastic.
May all dairy items in your fridge be of questionable vintage.

https://www.facebook.com/The-Retired-Thermomixer-834601623316983/

Offline Cornish Cream

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Re: Value Added bread
« Reply #56 on: March 28, 2013, 08:40:10 am »
Fantastic loaf of bread DJ :)
Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.

Offline achookwoman

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Re: Value Added bread
« Reply #57 on: March 28, 2013, 10:49:47 am »
my problem,  I can't get the photos up.  Will take everyone's word that it looks delicious.  Good on you DJ.

Offline Jamberie

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Re: Value Added bread
« Reply #58 on: March 28, 2013, 10:56:17 am »
Oh wow DJ! I'll put it on 'my to do list' :)
I have a Facebook page with all things cooking, you'll find it here: https://www.facebook.com/What-Amber-Ate-1097437023601587/

Offline achookwoman

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Re: Value Added bread
« Reply #59 on: March 28, 2013, 11:32:35 am »
DJ,  finally got photos.   what a great loaf.  Nice colour and texture.