Monday, March 14, 2011
Farfallina is a member of Forumthermomix. She posts interesting recipes which she has often adapted from other recipes. This is one of her Bread recipes that is truly delicious, and also keeps well. I have substituted caraway seeds for the cumin seeds as this reminds me of the rye bread that I love
New York Rye Bread:
15g fresh yeast
250g rye flour
250g bread flour
1 tsp cumin seeds
* Warm water for 1 minute at 37ºC on Speed 1
* Add honey and yeast. Mix for 4 seconds on Speed 4
* Sift in flour. Add salt, yogurt and cumin. Knead for 4 minutes
* Put it into a deep bowl, cover with plastic film and let it rise around 1.5 - 2 hours
* Roll it and press the air out
* Give it an oval shape
* Press in the center with the palm of your hand as in the picture
* Roll and transfer it onto an oven tray with seam side down
* Cover with a damp cloth and let it rise for 1 hour
* Make diagonal cuts on the top with a sharp knife
* Bake in preheated oven at 220ºC for 35 minutes
* Let it cool on the wire racks
Friday, March 11, 2011
These biscuits could easily be converted to dairy free and even gluten free, by replacing the milk with soy or rice milk and replacing the wheat flour with potato flour or a gluten free flour. That said, they are a very nice biscuit as is.
1/2 cup of coconut oil
1 cup castor sugar
1 teaspoon vanilla
20mls. milk ( 1 Tablespoon )
1 cup of dried coconut.
2 cups of flour
1 teaspoon of baking powder.
Dried cherries ( if you wish)
Set oven at 200c. FF
Blend coconut oil with sugar, 5 mins speed 3.
Add egg, vanilla and milk, 5 mins. speed 4.
Set REVERSE and add coconut,30 seconds, speed 3.
Add flour and baking powder,REVERSE, 1 min. , speed 3. Use spatula to incorporate.
Place teaspoon fulls on baking tray, covered with baking paper,and place a 1/2 dried cherry in center if you wish, bake 10 mins for soft, or 15 for crisp.
Leave to cool on tray for 5 mins. and then on wire rack.
Store in air tight tin.
Makes about 40