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I'm really into bread making. I'll pop back later - on my way out to dinner now.
Suffice to say on Tuesday dd didn't have anything for lunch and I got up at 7am, had her at kinder by 8.30am with boys also dressed, everyone had breakfast AND I made her some cheesymite scrolls :)
I haven't need to the bakery in three weeks.
Subbing to this thread, I really need to use my Thermie alot more than I do. Well I do use it most days but for very basic things like chopping, grating, rice cooking and at the moment baby food but I really need to start using it to its potential.
OP - I'd be interested to hear how you do your bread, I've done the EDC recipe and variations which turn out OK but nothing I really love. I keep meaning to try the one minute bread recipe on the super kitchen machine blog but I just haven't been that organised to set it going because it needs 12 hours proving.
Subbing to this thread, I really need to use my Thermie alot more than I do. Well I do use it most days but for very basic things like chopping, grating, rice cooking and at the moment baby food but I really need to start using it to its potential.
OP - I'd be interested to hear how you do your bread, I've done the EDC recipe and variations which turn out OK but nothing I really love. I keep meaning to try the one minute bread recipe on the super kitchen machine blog but I just haven't been that organised to set it going because it needs 12 hours proving.
I wish you people would stop commenting and making this thread pop up, I'm so jealous!!!! LOL. I want one!! For now I will keep stalking you all and imagining all the awesome things I can make when I finally get it.
I'm interested in the bread too - my attempt wasn't great? Where do you get the whole grains from? I just used wholemeal flour & guessed the quantities, but my sister said it's best if you do it exactly as per the recipe. She makes the spelt bread though & I'd like to just make the normal stuff.
I have been getting into 'cleaner' recipes lately and making smoothies (green or otherwise) at least 3 mornings a week. My fave is oats and/or quinoa flakes ground down first, then almond milk, banana & frozen blueberries, spinach leaves, maple syrup +/- natural yoghurt. It's awesome.
I've made peanut, almond & cashew butters (when I make peanut butter I don't add oil like the EDC says - it's plenty oily without any added).
We've been getting into these cookies with tinned chickpeas, peanut butter, honey (and/or rice syrup or agave), a smidge of baking powder and a handful of chocolate chips. I also add sunflower seeds & pipitas. Bake for a few minutes to firm up the edges. They are sooooo tasty.
Snacks they sound awesome, those little cookie bites! Where is the recipe? I'm not too good at fudging recipes... Yet!
Ok so while my bread rolls are baking and my soup is cooking (thanks TMX) and the kids are quiet, I'll talk bread.
I've made a few different recipes from the EDC and one from the recipe community. The one I have been liking best and playing around with is the basic bread recipe in the EDC. It calls for 100g wheat grain, which you mill down, then I think 400g baker's flour. I've tried out a few different grains as I didn't have wheat - white and black chia, linseed. I use a basic loaf tin to cook it in and they've turned out beautifully. Smell delicious cooking and taste really nice. Yes they are heavier than the standard loaf from the bakery but I think that's ok when I consider what I'm putting in.
Also have made the buttermilk bread from EDC, which was lighter and fluffier (I didn't mill any grains) but had a really crusty crust. Like too crusty for our liking!
Things I've picked up:
- You can't just do away with bought flour all together. If you milled 500g wheat grain and made it into bread, the bread you ended up with will be really dense and heavy. From what I've read, about one third milled grains to two thirds baker's flour seems to be the best ratio.
- my kids don't yet like the bread the day after. Fresh they seem to think its ok, but when I slice it and freeze it and offer it the next day, they turn their noses up. They are a bit perplexed by the colour too - probably because I've been buying plain white loaves from Baker's Delight. But I am determined to persist. We used to spend $10-20 a week at the bakery so this is one of the biggest areas of savings I can foresee for us.
The rolls I do are on the recipe community - "Bestest bread rolls ever". Quickest that I've seen and really tasty.
Ok quick question. What tin do you use?
When I do bread I use the same tin that I use when I do banana bread.
So far today dh has boiled up some eggs for him for the next few days, he's made a fruit smoothie, I've made fat reduced hommus and there was something else I was going to make but now can't remember.
Stupid pregnancy brain.
Eta - chocolate Chia pudding! That's what it was.
Thanks OP. Where would I find whole grains? Do you have to go to a specialty store or have I missed it at the stupidmarket??
I tried mine with baker's flour too (and I hear that's really important) but it turned out REALLY dense... but if that's normal then I might just persist and have a few more tries.
Re the recipe, it was a random one on FB from someone's recipe blog that I thermomix-ised myself. I'm pretty sure I know it off by heart now, lol!
1 can chickpeas, drained & dried
165g peanut (or other nut) butter
80g honey (i do half-half with rice malt syrup because I'm trying to eat less sugar)
1/2 teaspoon baking powder
90g choc chips (I do half-half with seeds: sunflower & pipitas) - I use 72% cocoa chocolate. Buy fair trade :)
Blend it up without chocolate first, then a quick mix with chocolate.
My honey is raw (a gift from a bee-keeper patient!) & has gone firm & crystalised. I warmed it up to measure it properly and this made the chocolate a little bit melty, so it seeped into the bisuit a bit... WHICH WAS AWESOME. A happy mistake. So I recommend it :)
Bake for just a few minutes - about 10 - in a moderate oven.
They stay very raw, cookie-dough ish. They are much better just out of the oven but still taste good when cool.
Thanks for that OP - I do the EDC but with 500gms bakers flour & a teaspoon of bread improver and find it gives me a fluffier texture. I also add sunflower & pumpkin seeds but also find the next day it's really not that appealing :).
Well today I must say Thermie has had its biggest workout in a while. Baby rusks done & baked, Banana Bread (from toddler book) in the oven & smelling divine, pizza dough rising and now to just cook up some tomato pizza base ready for dinner tonight.
I used to get whole wheat from the health food store but its probably cheaper in bulk or online.
Thanks Rouge. There's lots of stuff that's cheaper online but I'm happy to start off with smaller quantities initially. I will have a look at the healtho next time I'm there.
Hey Phoenix, what's bread improver made from? Where do you get that?
with making the bread from the EDC, i use wholemeal bakers flour would i just put plain wholemeal in as the other flour???
ive herd putting bread improper in makes a big difference as well, but haven't actually tried it!
might try making bread this weekend now we are on the topic!
Snacks, bread improver is in the flour aisle at the supermarket.
I'm trying to source a natural soy free improver ATM. I think I've found one in Perth. I don't like using regular improves as some contain additives and things I try to avoid by doing from scratch and homemade.
Bwahahaha! You need one! If you haven't already, go to a demo (or just your own), you won't be disappointed!:
thats handy to know thanks Rouge, we are additive free.:
whats everyones quick and easy go-to meals for during the week??
working full time i need quick and easy dinners to make for a fussy family....
pastas, soups, vegetarian meals are out :doh:
Oh thanks for that Rouge will do some googling I don't really like using it because of the additives but it does make bread so much nicer.
Pizza is always a quick meal here. I freeze the dough in portion sizes & take out when I need it. Re-knead by hand and let it have 15-20min rise time, then rolled & toppings & into oven.
Quirky cookings fried rice & satay chicken are quick one pot meals