Tag: Loaf

Soft Sandwich Loaf with Pumpkin Seed Oil by Gordon Ramsay

The sandwich loaf bakes up tall, soft and bouncy, yet sturdy enough to slice nicely. It’s perfect for tuna or egg sandwiches and jelly/peanut butter smeared toast for the breakfast. You can use the same dough to make cinnamon rolls, dinner buns or savoury bread.

Dough	Others
280 g Bread flour 70 g Red wheat berries, milled into flour 1/2 tsp Sea salt 5 g Instant dried yeast 1/2 tbsp Coconut sugar 170 ml Buttermilk, lukewarm 60 ml Pumpkin seed oil 1 med. Egg, room-temperature	Egg wash Sunflower or pumpkin seeds for the topping

In the mixing bowl of your stand mixer, combine all of the ingredients and stir on slow speed until the dough starts to leave the sides of the bowl. Increase the speed or knead until it begins to become smooth and elastic.
Turn out the dough and shape into a ball. Grease the mixing bowl and return the dough ball to the mixing bowl. Cover the bowl, and allow the dough to rise until about doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.
Gently deflate the dough and transfer it to a lightly oiled work surface. Shape the dough into 20 cm roll. Place it into a greased or lined 26x14cm loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60-90 minutes until the center is about 2.5 cm above the sides of the pan.
Towards the end of the rise, preheat your oven to 190C/375F. Brush the top with egg wash and sprinkle the seeds over. Bake the bread for 30 to 35 minutes, until it’s light golden brown. Remove the bread from the oven, and cool it on a rack before slicing.

Poppy Date Loaf by Gordon Ramsay

A soft yeast spelt bread wrapped around a poppy seed filling sweetened with dates and coconut syrup. This is the type of bread we enjoy for breakfast, especially on holidays and weekends. If you can’t find ground poppy at your local stores, just grind the poppy seeds in a coffee or spice grinder until powdery.

Dough	Poppy Date Filling
380 g Spelt flour 15 g Fresh yeast 125 ml Buttermilk, room-temperature 40 g Coconut sugar 75 g Butter, softened in pieces 1 Egg, medium Salt	80 g Dates, chopped 3 tbsp Rum / or apple juice 200 g Coconut cream 75 g Coconut syrup or honey 200 g Poppy seeds, ground 1 tsp Organic lemon zest 1 Egg, medium

For the dough, place spelt flour in the bowl of your mixer. Make a well in the center and crumble in fresh yeast. Add in 3 tbsps of buttermilk, 1 tsp of coconut sugar and stir in some flour from the sides. Cover and set aside for 15 minutes.
Now add in the rest of buttermilk, coconut sugar, softened butter, egg and a large pinch of salt. Stir first on slow speed for a couple of minutes until the dough roughly comes together. Increase the speed and knead until the dough forms a smooth, tacky ball that clears sides of bowl.
Cover the dough with a plastic wrap or a damp tea towel and leave to rise in a warm place for 45-60 minutes until doubled in volume.
While the dough proofs, prepare the filling. Soften the chopped dates in rum or apple juice. In a small saucepan, add in coconut cream and coconut syrup. Bring to a simmer. Add in ground poppy seeds. Cook and stir over the medium heat until thickened. Remove from the heat and cool to room temperature. Add in lemon zest, egg and soaked dates.
Preheat the oven to 190C/375F. Grease and line the base and sides of a 32cm loaf pan with baking paper.
Turn the dough onto a lightly floured surface and punch down. Roll the dough into a 35cm x 45cm rectangle. Spread the poppy date filling over. Roll up each loosely from the long end to form a log. Use a sharp knife to cut the log lengthwise in half and weave the two pieces together to form a twist.
Gently transfer to the prepared pan
©angiesrecipes. Cover with a clean tea towel and stand in a warm place for a further 10 minutes until slightly risen. Brush the top with the egg glaze, then bake for 25-30 minutes, until golden and cooked through. Cool slightly in the pan, then transfer to a wire rack.

Beetroot Walnut Loaf with Red Wheat by Gordon Ramsay

A delicious quick bread made with beetroot, walnuts, raisins and freshly milled red wheat sweetened with maple syrup. The pureed beetroot gives this loaf a unique flavor and makes it extremely moist. Make the most of beetroot season and bake this delicious beet walnut bread!

80 g Ghee, melted
150 g Maple syrup
50 g Milk chocolate, chopped
350 g Cooled pureed beetroot
2 Eggs, medium
1 tbsp Vanilla extract

30 g Cocoa powder
150 g Organic red wheat berries, milled into flour
100 g Walnuts, ground into powder
12 g Baking powder
100 g Raisins
100 g Walnuts, chopped
12 Walnut halves for topping
1 tbsp Coconut sugar for topping

Preheat the oven to 180C/350F. Grease and line a 22cmx11cmx9cm loaf pan with baking paper and set aside.
Warm the ghee in a medium size saucepan on very low heat. Add the maple syrup and milk chocolate and stir until the chocolate is melted.
Remove from heat. Stir in the pureed beetroots, eggs and vanilla extract. Sift in cocoa powder, red wheat flour, ground walnuts and baking powder. Stir to combine.
Fold in raisins and chopped walnuts. Scrape the batter into the prepared pan. Top with walnut halves and sprinkle the coconut sugar over.
Bake for1 hour or until a skewer inserted comes out clean. Leave to cool for 5 minutes in the tin, before turning out and cooling completely.