Tropical Cocopine SD bread
Sprouted spelt flour and coconut flour walnut paste pineapple beer sourdough loaves
this I must share.. turned out to be lovely.
250g sprouted spelt grains (still wet but drained) (25% fresh milled flour)
50g toasted walnuts
80g coconut oil (cold pressed Nui)
blend all above
140g bob's red mill desiccated coconut (blend till fine) can't get coconut flour here
250gram starter 100% hydration made with Taiwan's pineapple beer (took 7 hours to mature) mixed at 2pm
500g Canadian strong bread flour
250g Gold unbleached AP flour
500g Taiwan pineapple beer
100g water ( hold back)
12g sea salt
i mixed everything and knead lightly for 3mins
autolysed for 45mins
add salt and water as desired from the 100g hold back ( getting a soft sticky dough) knead lightly to build the gluten of the dough rest 40mins
SF .. rest 40mins.. and SF total 3 times (no more messy sticky dough)
retard in the fridge.. (this was about 1am in the night)
came back from work today at 4pm
brought out from fridge rest half an hour.. (went for shower)
dusted tea cloth with rice flour on baking tray
divided to three, shape.. (was thinking of adding dried fruits!! lol erased that off my mind)
left it to rest half an hour on the table.. very hot day 35C
put back into fridge. pre heat oven to 250C with steam
after 45mins checked dough (poke, poke).. waited further 15 mins.
transferred to parchment paper n score (pretty wet dough yet still holding shape)
baked 15 mins at 220C further 20 mins 200C
so cotton like soft!! nutty and fragrant of the coconut. house smells wonderful. i wonder what made it so soft?? hmm..
this is a spontaneous bake. went supermarket yesterday saw the pineapple beer, bought a few others too, apple cider beer and German dark beer.
cheers :) really happy with this bread. do try!!
HAPPY MOTHER"S DAY to all mom
evon
Comments
I'm very jealous! What a great creation. I tried making a coconut bread a couple of times and was not happy with the results. Mixing in the pineapple pepper was genius.
I have to try this if I can find some of that beer.
regards
Ian
Do you ever sleep? It's like you bake everyday of the week! I thought I baked often. Well done!
Cheers,
Wingnut
lol... lot's of demand!! actually, i am trying to use up all the ingredients i bought before it kept too long. especially wheat berries. looking forward to get a flour mill soon. any suggestion??
evon
very much Evon. No coconut bread allowed around here but some day the wife will be away and I can give it a go. Will have to find some coconut flour somewhere. Used coconut juice for the liquid one time and I thought it was fine since you couldn't taste the coconut. Pineapple sounds very unique too, I'm thinking some chunks too.
Love the Spelt Sprouts! Very healthy bread as a result!
Nice baking as usual Evon!. You are really hooked now!
Happy baking.
oh yeah!! say it again.. fresh ground and sprouted wheat, makes the bread whole lot of difference. texture especially, fresh and soft mmm... any recommendation for a user friendly home flour miller?
have been looking around and as soon as my 2nd Krup's coffee grinder gives up the ghost I will probably bread down adn get one. There Is a video on YouTube that compares Nutrimill and it should be found on a TFL post too. The are some inexpensive had mills too but I don't have anything to clamp them down too that isn't granite and my wife would never allow clamping to that. I know that the attachment for the KA mixer isn't very good and may put your mixer at risk of burn up. Lots of folks have a Nutimill
thank you DA for your feedback. i have done research too on my own. Nutimill is highly recommended.
A beer version of pinacolada in bread is just what hot weather orders! What more - maybe you should make a sweet version with gula melaka :). The Taiwan & Japanese fruit beers are a treat.
hi Alpana, hmmm.. a version with gula melaka?? will give it a tot.
happy baking!!
Pineapple, and coconut both contain plenty of enzymes i think. It maybe those two ingredients that contributed to the softness of the crumb.
Anyway, beautiful as usual Evon!
-Khalid
i guess is the pineapple enzyme too.. will try a bake, only with that. thanks khalid
evon