Some days I don't know where my mind goes. I was baking 2 loaves of New York Onion Rye Bread from Peter Reinhart's book Bread Baker's Apprentice. Everything was going smoothly. The loaves were proofing in my make-shift proofer (microwave with cup of boiled water in it) but then disaster struck.
Continuing on with her Puff Paste adventure, my apprentice decided to do a take off on rugelach. Rugelach has cream cheese in the dough and are just fantastic with any filling imaginable. If you aren't making them for the Holidays then the Holidays where will be slightly less festive than they should be ;-)
A touch of rye, i made this bread on the 4/12/2012 at work
1 kg wholemeal flour
500g rye meal (coarse)
2.5kg bakers flour
Now that the AZ weather has turned off the 6 month oven time bake, we can get back into puff pastry and other laminated dough like croissants – Yeaah!!
I took some paper and cut squares with scissors until I got a shape I liked. You fold the square corner to corner first. Then you make 4 cuts from the long folded edge toward the opposite point but don’t cut all the way.
The first week of December featured a lot of baking, in marked contrast to the prior week. Having my hands in that much dough was a genuine pleasure. Even better was the knowledge that most of it was for the benefit of others, rather than for myself.
Yep, NZ Bread.
I can hear you non NZer’s going ‘what’ ??????? What is Rewena ?
It is yeasty beasty people, a NZ bread.
We call it Maori bread or Paraoa bread.
It is made with a starter like sourdough or an Italian Biga but it is made out of Potatoes and flour………..My uncles used to make it and they used to make fried bread too but I can’t remember if the fried bread was made from the rewena, I think not, I can remember a very sticky dough in the fry pan……….. and I will do that one another day.
If youda told me that the fluffiest bread I ever made would be 40% whole wheat, I woulda called you a liar. But now I believe!
