Tag: Seeds

Malt Beer Molasses Bread with Pumpkin Seeds by Gordon Ramsay

Malt beer bread, inspired by this recipe, is always a good idea in mega lock-down. Original recipe calls for root beer, but there was some leftover malt beer that needs to be used up. Hence the tweak of the recipe. Dark stout would be great for the recipe too. Malt beer and dark rye enhance the nutrition, flavour, texture and colour to this simple loaf while the molasses adds some mild pleasant sweetness. I have also topped the bread with some sweetened pepita for the extra crunchiness, but this is completely optional. You can also use sunflower seeds instead.

Dough	Topping
1 package / 7 g Active dry yeast 270 ml Malt beer (38C/110F) 100 g Dark rye flour 50 g Molasses 1 tsp Salt 300 – 320 g Bread flour, divided 30 g Unsalted butter, softened	1/2 Egg white 2 tbsp Pumpkin seeds 1 tbsp Sugar

In bowl of your stand mixer fitted with a dough hook, dissolve yeast in malt beer. Wait 5 – 10 minutes for mixture to foam.
Stir in rye flour, molasses, salt, and half of the bread flour. Stir until everything is combined and smooth.
Add in butter and enough remaining flour to form a soft, pliable dough. Knead 8 – 10 minutes.
Place in a greased bowl, turn to grease top. Cover; let rise until doubled, about 1 hour. Press two fingers into dough. It will leave indentation when dough is doubled.
Deflate dough and divide into 3 even portions. Cover with a clean kitchen towel. Let rest 10 minutes. Roll one portion of dough into an oval. Fold one side of dough over to halfway across the remaining dough then fold the other side on top so you have three layers. Roll it out to about 30cm long and roll into a cylinder. Repeat with another two portions of dough. Place them, seam up down, into a greased 9” x 5” loaf pan.
Cover and let rise until sides of dough almost reach the top of pan. Brush the top with egg white. Sprinkle the pumpkin seeds over, top with sugar.
Preheat the oven to 190C/375F. Bake the bread in the middle of the hot oven for 35-40 minutes until nicely b

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

Braided Loaf with Poppy Seeds by Gordon Ramsay

A very simple yeast bread dough is divided into four strands and braided to form an elegant loaf. Brush with egg wash and sprinkle with poppy seeds before baking. It is crispy and flaky on the outside and soft tender on the inside. Braiding 4 strands of dough can be tricky, but the technique isn’t hard to master and it’s actually easier than you think. Here is a video on How to braid a 4-strand loaf.

7 g Dry yeast
2 tsp Coconut sugar or raw brown sugar
200 ml Warm water
350 g All-purpose or bread flour
1 tsp Sea salt
4 tbsp Olive oil
1 Egg, lightly beaten
1/2 tbsp Poppy seeds
1 tsp Sea salt

Place yeast, sugar and warm water in a jug. Whisk with a fork until yeast has dissolved. Stand in a warm place for 10 minutes or until frothy.
Sift flour into the bowl of your stand mixer fitted with a dough hook. Stir in salt, yeast mixture and olive oil. Mix on low speed to form a soft dough. Increase the speed and knead the dough until smooth and elastic, about 7 minutes.
Turn out the dough and shape into a ball. Lightly grease the mixing bowl and return the dough to the bowl. Cover and set aside in a warm place for 1 hour or until doubled in size.
Using your fist, punch dough down. Knead until smooth.
Line a pullman pan with parchment paper. Divide the dough into 4 even portions. Roll each portion into a 35-cm strand, slightly tapering the ends. Form into a plait, tucking the ends under. Place it into the prepared loaf pan.
Cover with lightly greased plastic wrap. Set aside in a warm place for 50 minutes or until dough has almost doubled in size. Preheat oven to 200C/180C fan-forced/400F.
Brush dough top with egg. Sprinkle with poppy seeds and salt. Bake for 25-35 minutes until nicely golden and crunchy. Cool on a wire rack, then serve with poppy seed spread or butter, if desired.

Mascarpone Raisin Loaf with Sesame Seeds by Gordon Ramsay

With a combination of creamy, decadent Mascarpone cheese and full fat Greek yoghurt, you can easily imagine how rich, tender and delicious this raisins studded loaf cake would taste. It is very moist and has just the right amount of sweetness from the naturally sweet raisins. You certainly can add some sugar to the batter if you have a sweeter teeth. Or apply a coat of icing over the top after baking which would do the trick too.

150 g Refined spelt flour
100 g Wholegrain spelt flour
2 tsp Baking powder
1/4 tsp Baking soda
Large pinch of salt
200 g Mascarpone
150 g Greek yoghurt, full fat
2 Eggs, medium
1 tsp Vanilla
250 g Raisins, soaked in port, drained
2 tsp Sesame seeds for topping

Preheat the oven to 190C/375F. Line a small cake tin with baking paper.
In a bowl, combine spelt flours, baking powder, baking soda, and salt. In a separate large bowl, beat the mascapone, Greek yoghurt, eggs and vanilla together until smooth.
Fold the dry ingredients through the mascarpone mixture until just combined. Add in raisins and fold until just combined.
Pour the batter into the prepared cake tin. Sprinkle the top with sesame seeds. Bake in the middle of the hot oven for 40 minutes until golden-brown. Remove and set aside for 5 minutes to cool before turning out onto a wire rack to cool completely.