Found an organic wholemeal flour from Autralia. Made Pollish overnight.
Suddenly was thinking of Cinnamon Rolls. This is the second round I made bread without assistance from food processor. Bread making taught me about LIFE. Along with my believe in natural way of living, the best bread is when you let nature taking care of it and “no-knead” bread is the best bread if you are looking for great flavour in bread. The second best is using God-given hand, you have control over the dough and you will know when to knead more and when to stop. This is really amazing. I could not get the texture I see in breads sold outside which may be made using additives such as shortening, bread improver if I were to use machine to knead the dough. This bread is made without any additives but yet I still get the texture I want.
Ingredients: organic bread flour, organic vanilla sugar, himalayan salt, alkaline water, non-GMO soya bean powder, organic cinnamon powder, organic raisins, unsalted butter, instant dry yeast.
I believe in the power of oats in immediately reducing my cholesterol level so I decided to make this and I am so surprised as this tastes so so good.
Oats is one of the most nutritious grains. Oats are full of protein and minerals and contain a soluble fibre that helps the digestive system to work at an optimum level. Oats reduce the absorption of carbohydrates into the blood stream, stabilising blood sugar levels and combating good craving. They also help alleviate mood swings, particularly those associated with PMS as oats stabilise oestrogen levels, and reduce water retention. The soluble fibre lowers cholesterol and blood pressure, boosting cardiovascular health. Oats may also stimulate the thyroid gland which produces the hormones that regulate the body’s metabolising of food into energy. Oats improve the digestive process, preventing or easing constipation. Oats help to build strong bones, teeth and connective tissue and are good convalescence, especially after childbirth as they may help to tone the uterus.
Maca is a root belongs to the radish family. Grown in the mountains of Peru. Maca is rich in vitamin B, C and E. It provides plenty of calcium, zinc, iron, magnesium, phosphorous and amino acids. Maca is also widely used to promote sexual function of both men and women. It serves as a boost to your libido and increases endurance. It balances your hormones and increases fertility. Maca also known to relieve menstrual issues and menopause in women. It alleviates cramps, body pain, hot flashes, anxiety, mood swings, and depression. However, you should avoid taking maca if you are pregnant or lactating. Maca also helps your overall health by supplying iron and helps restore red blood cells, which aids anemia and cardiovascular diseases. It keeps your bones and teeth healthy and allows you to heal from wounds more quickly. However, if you have a cancer related hormones and liver issues or high blood pressures, you should consult your physician before taking maca. Maca is also good to clear acne and blemishes and decreases skin sensitivity due extreme temperatures.
Raisins provide relief from constipation, acidosis, anemia, fever, and sexual dysfunction. Raisons have also been known to help in attempts to gain weight in a healthy way, as well as its positive impact on eye health, dental care, and bone quality.
Ingredients: Organic oats, natural maple syrup, organic virgin coconut oil, organic maca powder, organic raisins.
Finally my kitchen is officially re-opened again after almost a month break. I baked using 2/3 organic wholemeal flour and 1/3 organic bread flour and I did soak the wholemeal flour overnight without adding yeast and the following morning I mixed them together with remaining ingredients including organic molasses, organic olive oil, Evian water and Himalayan Salt.
This bread is awesome with deep flavour as I thought. I will try using autolysis method for 100% wholemeal bread next time.
This is the first no-knead bread that brought tears into my eyes when I took out from the oven. Made from simple ingredients: organic bread flour, organic sugar, himalayan salt, organic olive oil, organic dry yeast, and enzyme water.
My first attempt to make bread was when I lived in Sydney and it was Cheese German bread that was only last for that day as it was so hard that I could not eat after several hours. Since then I kept telling myself that bread was not for me. The second attempt was last year when I did try again to bake a loaf pan and again it did not rise and I could not even finish eating.
But thing seemed to change dramatically when I found a Japanese bread recipe using no-knead method, which later I learnt from Jim Lahey and Peter Reinhart books that it was originated from “poolish”, a fermentation starter used in bread making, which is referred to as an indirect method. It was first used by Polish baker around 1840 and was brought to France in the beginning of the 1920s. I believe the idea of no-knead method is coming from this “poolish”.
What I have learnt from my successful attempt in baking this tasty bread is in line with my believe that we can’t force the nature, that the best bread can only be made when we leave the nature to do its wonder. I found out that when we force the dough to raise by kneading them, it will make the dough lose most of its wonderful taste. It forces the microorganism (yeast) to grow faster that it is supposed to. When you leave them to grow naturally, you will get the original taste of all ingredients you put into your bread, the flour, the salt, the oil, the sugar, and the water.
I instantly fell in love in bread making! What I love the most in bread making is the simplicity of ingredients and its forgiving nature in my opinion. Just like human being, not all flour are the same, and thus the water needed to make bread can vary depending on the quality of the flour. You can always substitute water with other liquid such as milk, soya milk, butter milk, even I did try to use red wine! I usually use enzyme water but for baguette I prefer to use Evian. You can always replace butter with oils, any type. I prefer to use organic olive oils or nuts based oil such as organic hazelnut oils. You can use different types of salt and sugar. I normally use organic sugar or molasses. The interesting part is that you can have different flavour when you are more creative and bold in the way you choose what flour you use and in what proportion. I have been blending bread flour, wholemeal flour, rye flour thus far for my bread making. Another interesting part of bread making is that you can add eggs and more butter to make brioche, when you modify the way you incorporate fat into the dough, you can have croissant! You can also be possibly add dry fruits, seeds such as sesame seeds, quinoa, and nuts. Walnuts and raisins are great for both lean dough and rich dough. I normally add cinnamon powder in the raisins bread. As far as bread making is concerned, the sky is your limit, Trust me!
Simple and forgiving… and I am still experimenting.