Walnut Soda Bread

I have one recipe and about 100 variations of a classic soda bread. The original recipe was in a very old cookbook (in ounces and measurements which make me think it was all estimated)  I found it in an opportunity shop in Bendigo, country Victoria, Australia ….…(A little travel information for my non Aussie friends). Now Im going to pay it forward. This is my version of a Walnut Soda Bread and it sounds fancy but its oh so easy.

 

Every time I make a soda bread I find my faithful recipe and depending on whats cooking the recipe will be adjusted to compliment the main meal. *Pairing flavours to suit the meal, herbs, walnuts, olives, parmesan or pine nuts these are a few ideas.

Today its just simply adding crumbled walnuts as Im going to be serving it with my Greek lentil soup. The addition of walnut will add texture and flavour to the overall meal.

Flour, buttermilk, salt, sugar, walnuts and bicarbonate of soda. The oven is always preheated and after a little very light kneading, shaping and a dusting of flour and four purposeful cuts to the dough ball its into the oven…..now I hope I didn’t make that sound too complicated.

Remember this is more like a scone than a traditional bread….so keep the kneading to a bear minimum. The technique to making a great soda bread is to minimise the formation of long gluten strands so KEEP IT SHORT 🙂

“Walnut Soda Bread”

Ingredients

500g Plain White Flour or Bakers Flour

1 teaspoon Salt

1 teaspoon Caster Sugar

2 teaspoons Bicarbonate of Soda

60g Walnuts (roughly chopped)

420ml – 450ml Buttermilk

extra flour for dusting

Method

Preheat your oven to 190 Degrees Celsius

1. In a bowl add all the dry ingredients and mix well.
2. Add the buttermilk without too much force or kneading bring the dough together into a ball
3. Place the dough ball onto a tray lined with baking paper or alternatively you can dust the base of the baking tray with more flour and place the dough directly on top
4. Dust the top of the dough with flour and cut a cross through the top straight down to the bottom creating four quarters.
5. Place into the oven for approximately 35 – 45 minutes.

As the Soda Bread bakes it will rise and expand. You want it to have a lovely golden crust on the outside.

Once baked cool the soda bread on a cooling rack.

*Just a note as you can see from the pictures the extra flour you added over the dough ball before you baked it will NOT necessarily turn golden so look for the baked signs on the expanded surface of the soda bread.

 

 

Sesame Seed Dinner Rolls

There is a true beauty to baking in general, yet nothing surpasses the aroma of freshly baked bread penetrating into every corner of your home. The aroma likened to a warm hug or a heartfelt smile from a loved one you have been longing to see. For myself its been the longing to walk past the village bakery in Greece to relive a moment that has lasted a life time.

Now I know that you might be looking at these pictures thinking …..”she’s made rings, as well as rolls”, true I took the opportunity to make the Turkish “Simit” a bread ring that is heavily crusted with sesame seeds (which I was totally obsessed with eating at all hours of the day while in Turkey a few years ago).     I uses the same method of baking as the rolls. So be brave and try something different …ps they make the perfect edible napkin rings 🙂

Ingredients:
1 Tbs milk powder
250ml water
40g Rice Bran Oil
40g Unsalted Butter melted
1 egg
1 teaspoon salt
2 teaspoons dry yeast
1 teaspoon sugar
500g Bakers flour

Honey Wash:
2 teaspoon honey
2 Tablespoons water

Topping: Sesame seeds

Method:
Place in a bowl the flour, milk powder, dry yeast, sugar and salt mix well to combine all. Add the water, oil, melted butter, egg and mix. Using a standard mixer with a dough hook attachment knead till the dough looks smooth and elastic – on medium speed for approximately 6-8 minutes.

Cover the dough with cling film  to prevent forming a skin and leave to rest about 15 -20 minutes.

Divide the dough into 60g portion sized pieces. Shape each into a ball and allow to rest again for a further 10 minutes. Take each individual dough ball and press with your hand to open the dough to form a circle about the size of a teacup saucer. Then roll back again to the dinner roll shape.

Dissolve the honey and water. Sprinkle the sesame seeds on a small baking tray or flat dish.

Brush the tops of each dinner roll with the honey wash then roll the wet side in the sesame seeds.

Place on baking sheet lined with greaseproof paper.

Allow the dough rolls a further 30 – 35 minutes to rise.

Preheated oven at least 15 minutes prior to use at 200 degrees Celsius. 

Just before baking, use a water filled spray bottle to spray a fine mist of water over all the dough rolls. Reduce the oven temperature at 170 degrees and bake the bread rolls until golden brown approximate baking time 12 – 18minute. (All depends how big you make to rolls)

Once baked place the rolls on cooling racks.

The only thing let to do is head to the fridge reach out for the butter, rip one of those freshly backed beauties apart and lay on the butter.

Pure Joy!

 

 

Milk Bread for the Home Baker

Home made bread has to be one of the most satisfying foods. We eat bread morning noon and night as a snack or accompanying an elaborate dinner party or a simple Barbecue. Bread has always been the corner stone of a light or main meal. A staple that even when the pantry is bare bread was enough to sustain the hunger.

Some countries are ferociously possessive of the flour and the techniques they use to produce the perfect loaf. That distinctive aroma of a freshly baked Vienna or the sour rustic notes of a crusty heavy sour dough where the smell lingers long after the bread has been devoured by hungry workers or a famished family.

Bread is one thing everyone remembers from their childhood day. Growing up and purchasing a fresh bake from the local  bakery where the dough has been lovingly shaped and proved then baked to crispy perfection. As the baker hands you one of his prized possessions he instinctively taps the bottom of the loaf ensuring the distinctive hollow sound is heard, a mark that all is well or rather baked well just before the hand over is complete.

Although my recipe has been adapted for the domestic oven, never the less does the technique of making bread change.

Bread Dough

Makes 1 large Vienna or 2 Cobs or 12 dinner rolls

500g Bakers Flour

2 tsp Dry Instant yeast

1 tsp Caster Sugar

1 tsp Bread improver

1 Tbs Milk Powder

1 tsp Salt

1 Tbs Unsalted Butter (room temperature)

1 Tbs Rice Bran Oil

335ml Water (approximately)

METHOD 

1. Add all the dry ingredients and using a standard mixer with the paddle attachment on slow speed mix all.
2. Remove the paddle and now attach a dough hook. On low – medium speed add the butter and begin pouring the water into the flour mix. Add the first 300ml then if required add the rest you really need to feel the dough if its too sticky then naturally do not add any more water or if the dough feels and looks dry then add a few extra tablespoons of water at a time to get the wright consistency.
3. Once the dough has come together, looks smooth in appearance and you are able to do the “Window test” with a small piece of dough, then we are ready for the next stage.
4. Stop the mixer, remove the dough hook and cover the bowl with some plastic, and leave it to rest for 15 – 30 minutes.
5. On a lightly floured surface and a little oil on your hands remove the dough from the bowl shape into the desired shapes making sure you flatten out any large air bubbles that may have formed, place the dough onto prepared pans or trays. If you are using loaf pans then fill the with dough to just over half full with dough.
6. Allow the dough to rest for approximately  30 – 40 minutes in the baking trays or tins. I like to put them in the oven with a cup of boiling hot water in the oven just to create a little moisture in the air as it rests. Then when ready take the dough out put it aside while the oven is heating up.
7. 15 – 20 minutes Before baking Pre- heat the oven up-to 230 Degrees Celsius if your oven permits.
8. Place a deep dish grill tray on any other shelf where it will not interfere with the rising dough. Place the dough on a rack in the centre of the oven and add one cup of hot water from the tap to the grill tray then quickly close the oven door to trap in the steam.
9. Bake the dough for approximately 30 – 35 minute to a dark golden brown colour.
10. Remove the bread loaf from the pan and allow to cool completely on a cooling rack before slicing.