Organic wedges tasty wholemeal bread with chocolate peanut butter spread

Guess what are in them?  I put in

 🍫chocolate spread &

Organic peanut butter.

🍞Organic seeded wholemeal bread

Supposedly,  very little pesticide & herbicide. 

Millet, sunflower seeds, linseed, poppy seeds, pumpkin seeds... 

3 hour slow proofing/slow rise by Cranks. 

Traditional ingredient:  yeast & vinegar.

No hydrolised fat or oil or butter.

Organic wholemmeal Cranks exSeedingly Tasty Bread ?
 ...er... I mostly avoid wheat & rice.
 But occassionally I had a little bit,
 especially if organic versions are available with other goodies. Vegetarian. 

10.2g protein per 100g. 

Among pre-packaged mass-produced food processed with high heat , the amount of cancer-causing chemical acrylamid in most bread are much lower than chips, crisps, coffee, morning cereals, etc.

There is tiny amount of milk single cream in the chocolate spread.

Bread-cake steam experiment1

Alternative brown bread-cake.
 Very low / nearly gluten-free.

Steam bread/cake.

(ℹIt is known that average commercially produced white bread made with white flour is bad for even wild games in ponds. White sugar is also notorious. Hence, I'm exploring, experimenting & sharing different flours & methods.)

Winter. 

ℹIngredients:

💦Warm water.
 53 to 65% of the amount of flour, please adjust.
🔴100g rye flour low gluten; organic (Bacheldre Watermill).
🔴100g gluten-free brown bread flour. 
(Dover Flour Mills)
🔴20g (high protein) gluten-free coconut  flour organic
 (Tiana)
🔵30g  demerara sugar or better. 
💥30g  yeast.

No additives. 
Minimum pesticides & herbicides. 
No artificial colouring.
No artifical flavour. 

A little bit of good oil for surface and barrier.

Methods:

1, in a bowl, add sugar & yeast into warm water.
2, add flour.
3, mix, knead.
4, cover & wait. 
5, knead, fold, form/shape and optional variations of colours & ingrediets 
6, oil on surface, wait.
7, steam with steamer. 
(due to my use of glass, I steam a little longer about 25 minutes. Could be less without the secondary containers.)

-- Many options:
● oriental bamboo steamer over saucepan or pot of water;
● Stainless steel steamer with water.
● other bread machines but result will be different.

-- Options for minimising sticking to the steamer: 
☆ oriental paper for steaming, 
☆ in oiled containers.
☆ paper cups for cup-cakes.
☆ other methods.
  
Serve while hot.

Result & reflections of this experiment:

Like a fusion or a cross between Western bread, cake, Oriental steam cake.

Steaming method was supposed to be healthier.

Due to Winter temperature & low protein low gluten flour, I put in more yeast. Longer time, too.
From start to putting inside steamer I allowed 1 hour.

Flour...
 it is better to minimise wheat and gluten. 

I saw original recipes mostly use  flour with mid-range level of protein. I added a little high protein flour to the low protein ones.

Flavour? 
Plain. 
Next time I can add different things like cocoa powder, green tea powder, almond powder, mixed grains, vanilla, chopped nuts, etc

Presentation:

Reasonably soft and moist.

Ok - if it is just for oneself. 
For better presentation, 
better consider buying :

 special paper for steaming at the bottom of the bread/ steam,
 or,  
 cup-cake paper cups,
 or baking paper.

Personally I checked the materials of most baking paper , and or parchment paper, have synthetic resin. Not keen on them. I try to avoid all moulds and utentils with artificial resins, plastic, pvc, etc. 
(avoid endocrine disruprive chemicals)

I did not knead much.
It is Winter❄- I tried to keep my hands clean & dry.
I did fold & roll a few times.

The part that raised above the glass containers is good and better than inside the glass containers.  Next time I will use other methods.
The answers I needed obtained.

Bread Baking experiment 6

Rye Bread with Hemp milk, mixed seeds, mixed fruits.

Mixed : yeast, sugar, water,
Mixed : the two types of flour & hemp milk





To let the yeast work better with the flour first,
I added other at different time.

Mixed and put in the baking tray/container.
I try to keep my fingers clean.
I use spoons & forks.
No kneading.

I added some little holes with fork in the middle.
and two spoons of water on top.

Pre - heat oven.
Gas mark 6. For 30 - 40 minutes.

Ingredients:

Rye flour... 10 heaped soup spoons.
Bread mix : (Mixed frain, mixed seeds) 5 heaped soup spoons.

Hemp milk 18 level soup spoons

Yeast  1 level soup spoons
Coconut sugar 1 soup spoons
Filtered Water 2 soup spoons

later add :
Salt.............. 0.5 teaspoon.
e.v. olive oil... 1 level soup spoons

mixed seeds ...........3 soup spoons,
mixed dried fruits...  a handful.

waited for 40 minutes

one pound rectangular oven tray for break/cake, ceramics.
 
preheated oven
put the tray on top rack near door.
gas mark 6.

baked 30 minutes.
stay inside oven for 10 minutes.

Good for vegan & vegetarian.
 

Bread baking experiment 5

To help the yeast work,
I placed the bowl of dough over some hot water...
(tower + kettle)

Mixed grain mixed seed bread mix ... 5 heaped table spoons.

Gluten-free flour ...5 heaped table spoons.

Soy milk ...10 table spoons.


quick yeast   ...   1 tea-spoon.
coconut sugar ... 1 table-spoon.

Egg... 0

Salt...0 *

mixed seeds.... 2 table spoons.

mixed dried fruits... 3 round heaped table spoons

warm water ...10 table spoons.

Wait for 30 minutes.

Extra virgin olive oil... 1 teaspoons.

Mix.

Put in oiled baking tray over a tower over a kettle of hot water.

Wait for another 15 minutes.

Fluffy this time.   o(^.^)o 
Reason:
I used better sequence/procedures & temperature

Preheat oven.
Baked with Gas mark 6 for 45 minutes.
Upper rack nearer to the door.
Left it inside oven for 10 more minutes.
I was doing something else.

The crust is a bit too dry and hard.

Next time I shall reduce the baking time.

 

I searched www for the function of salt for baking bread.

- Taste.

- crust colour.

- Preserve.

- Tighten the texture of the gluten structure.

- Slow down yeast action.

Adding salt during different stages of preparation affect results.
Amount of salt is usually no more than 2% of toal flour weight.
 
Because this time I used a lot of dried mixed fruit
and I ate the bread the same day,
There is no great need for salt in this recipe.

Bread baking experiment 4

Naughty: I ate my bread with thick layer of  crunchy peanut butter.

This time I tried mixing different types of flour.

- Rye flour.
- FreeFrom wheat-free flour.
- Mixed-grains mixed-seeds bread mix.

so, low wheat content.

Yeast.
Coconut sugar.
Pinch of rock salt.

egg...  1, small.

Extra virgin olive oil.
 
Waited 40 minutes. 

Oven high heat 10 minutes.
Medium high 10 minutes.
High heat 1 minute.
Left in oven 10 minutes.



The crust is dry.

But the inside is moist.

Bread baking experiment 3

Mixed grains mixed seeds flours.
Rye flours.
 
Yeast 1 tsp.
 Sugar 1/2 tsp.
 Salt 1/2 tsp.
 Olive oil 1 tsp.
 Water.

Honeyed orange peel.
Mixed fruit muesli.

Waited 40 minutes. Oven high heat 20 minutes & kept there 10 minutes.

Bread baking experiment 2

Try baking again on Wednesday.  This is the result.

bread baking test 2 result. Top view + side view of inside texture.

This time I mixed two types of flour from two different bags.

• Stone-grounded organic flour X 7 Tbsp.
• multi-grain mixed seeds bread mix x 5 Tbsp.

water x 10 Tbsp.
yeast x 0.8 tsp.
sugar x 1 tsp.(brown sugar & coconut sugar)
oil x 1 tsp

waited 40 minutes. still not raising much.

 Anyway, I put it in pre-heated oven, high.
 19 minutes. Switch off, left it inside for 10 minutes.

Next time, I shall add a bit more yeast.
I will try to avoid hard dry crust 
by adjusting temperature & time.

other adventure - lazy baking??

Today I try baking! 

This is one small piece of the batch.

 
Does it look ok?
I used mixed grain mixed seeds bread mix.

  

I chose a special bread mix. It has

wheat flour,  

malt flour (wheat & barley),
rye flour,
chickpea flour,

malt wheat 9%,
oat flakes 5%,
pearl barley flakes0.5%,

golden linseeds 2.5%,
brown linseeds 1%,
poppy seeds 1%,
sunflower seeds 0.5%,

sugar, dextrose,
salt,

yeast,

minimal chemicals: (emulsifier E472e, ascorbic acid) 

Suitable for vegetarian. 

Add some water and mixed.

I added a little extra tiny bits of 

yeast, a tiny sprinkle of sugar.  

Waited for 5 minutes.

knead a little & wait for  5 minutes.

Original recipe suggested  bread-mix-water ratio for hand baking as

500 g : 300 ml. Let it rise for 30 minutes. Bake for 30 minutes.

Since the volume is small,
I reduce them. 

Covered and waited for 40 minutes.

Though it didn't raise much, I still put it into oven.

Baked for 15 minutes. Left in oven for 5 minutes. 

Tested with a fork. Not sticky.

The 1st time I tried baking,
I was in junior secondary school.
Then ....when I was in my university years,
I tried mini custard tarts.

So, today ... kind of an experiment.
Small batch only.

Ingredients used:

10 heaped-full soup spoons of the bread mix.

15 soup spoons of water. 

(oil I used for the ceramic container: coconut oil & sesame oil)

p.s. I serve it with sticky balsamic vinegar.

I didn't use my hands to knead, just spoons.

  

( This bread mix can be used in baking machine

- different flour: water ratios are giving on the package,
90 minutes.)