My attempt at 100% Rye Finnish sourdough bread.
It seems that it's hung by the ceiling on a pole all year round. That explains the hole in the centre. It also seems that this bread's suppose to keep all year round especially in the cold & cruel Scandinavian winter. It's gonna be winter here too, in Aus... :)
Well, since i lack a pole, that also explains the string tied around it. It's hanging in my closet alongside a slab of beef (dun ask why :P), drying and waiting to be tasted in a few days time.
This weekend i replenished my supply of dinner rolls, by processing all the dough in the style of bagels. Boiled then baked.
Got the tanned colourm but still lacks the shine...Sigh..
I always wanted to test steaming a WW lean dough to see if it comes out as nice as the white enriched ones.
This is a WW steamed bun with some spicy homemade biltong (kangaroo) filling :). I think it'd do better if i added some...cake flour? ..will be softer. Nevertheless it was nice and chewy. :)
And this here is a Pane di Altamura, almost weighing 1kg from 100% durum wheat flour.
Well, again. It's time to update my blog on what i've been up to.. :P
A few days ago, i decided to try an italian chestnut flour i purchased some time ago. So i made a chestnut bread with 15% WW & rye.
Here's it -
Today,well...actually about an hour ago, we just had a lil green coloured indian crepe called 'Pesarattu', and fish curry (which was actually fish carcass...but still with quite an amount of meat & plenty filling). The 'Pesarattu' is made entirely with mung beans, or 'green bean'. Spongier than 'dosas' with a nutty/beany flavour. I still like 'dosas' though.
I recently made 2 kinds of breads. First was a barley stout bread (malt syrup, rye, wheat, barley grains and ...Stout! :) ). Nice aroma with a slightly taste.
The other is a maneesh zatar (in the front) and pitas.
The zatar spice blend adds a wonderful aroma. Mmmm
Surprisingly, the sweet potato didn't gave as much sweetness as i expected. But it actually helped tenderize the dough and really keeps it moist. The bread came out soft and nice (without added fat), and didn't go dry even in the fridge after more than a day.
Perhaps later on, i might experiment with yam, avocados, zuchinni, carrots & ...parsnips?? :P
For the Lunar New Year, aka. Chinese New Year, which was yesterday, i made a batch of steamed buns with sweet black sesame fillings. They were soft and fluffy, except for the age of my flour, which gave a yellowish tinge to it, i think. :)
