Simple Recipes: Bread

Showing posts with label Bread. Show all posts

Recipe For Brown Rice Banana Bread

Wednesday 0 comments

This deliciously moist, sugar-free, fat-free, gluten-free, protein-loaded banana bread is perfect for afternoon tea, picnics and packed lunches. Soft ripe bananas are best for the recipe. The batter can be baked in the individual muffin cups too.

Gluten Free Brown Rice Banana Bread

Ingriden :

150 g Organic brown rice, ground into flour
40 g Whey protein powder
15 g Psyllium powder
7 g Baking powder
5 g Baking soda
2 g Salt
160 g Applesauce
2 Egg whites
3 Ripe bananas, mashed
100 g 0.1% Buttermilk
50 g Hazelnuts

In a large mixing bowl, whisk together the brown rice flour, protein powder, psyllium powder, baking powder, baking soda and salt.
Make a well in the center and add in applesauce, egg whites, mashed bananas, and buttermilk. Stir until just incorporated. Now stir in the hazelnuts.
Spoon the batter into a parchment paper lined loaf pan. Preheat the oven to 180C/350F. Bake the bread in the middle of hot oven for about 55 minutes or until a tester inserted in the center comes out clean. Remove the bread from the oven and cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.

Recipe For Brown Rice Bread

Tuesday 0 comments

This bread is a staple in our house whenever we go wheat-free. It is soft, moist and tastes almost just like a hearty dense sourdough bread. Don't leave out or replace the eggs with applesauce as they not only serve as the natural leaveners, also add moisture, flavour and protein to the bread. Mungbean starch is used as a thickening agent to replace the gluten. You can of course substitute it with tapioca or potato starch.

420 g Organic brown rice, ground into flour
70 g Mungbean starch
1/2 tbsp Baking powder
3/4 tsp Baking soda
3/4 tsp Salt
480 ml Buttermilk
3 Large eggs
1 tbsp Honey
1-2 tbsp Flaxseed, optional

Preheat the oven to 180C/350F. Line a 9x4-inch loaf pan with parchment paper.
In a large mixing bowl, combine together the brown rice flour, mungbean starch, baking powder, baking soda and salt. Mix in the buttermilk, eggs, and honey. Stir with a wooden spoon until well combined and lump free.
Pour the batter into the prepared pan and sprinkle the top with flaxseed if desired. Bake for about 1 hour. Remove from the oven and cool the bread in the pan for 15 minutes before turning out onto a wire rack to cool completely.

High Protein Banana Rye Bread with Applesauce and Peanuts

Sunday 0 comments

A very moist and delicious banana bread prepared with wholegrain rye flour, grapeseed flour and spiced with cinnamon. The add-in of roasted peanuts is optional. By replacing oil/butter with applesauce and whole eggs with egg white and vanilla whey protein, you can enjoy this old time favourite with less fat, and extra portion of protein.

105 g Wholegrain rye, ground into flour
20 g Grapeseed flour
40 g Vanilla whey powder
11/4 tsp Baking powder
1/2 tsp Baking soda
1 tsp Cinnamon powder
2 Egg whites
60 ml Soya milk
2 Medium ripe bananas, mashed
120 g Applesauce, lightly sweetened
40 g Peanuts, salted and roasted (optional)

Preheat the oven to 180C/350F. Line a 8x4-inch loaf pan with parchment paper.
Whisk together the wholegrain rye flour, grapeseed flour, vanilla whey powder, baking powder, baking soda and cinnamon.
Add in egg whites, soya milk, mashed bananas and applesauce. Beat with a whisk until well combined and smooth. Fold in roasted peanuts.
Pour the batter into the prepared pan. Bake in the middle of hot oven for about 40 minutes. Leave the cake to cool in pan for 5 minutes before turning out onto a wire rack to cool completely.

Recipe Rye Spelt Bread with Beetroot and Walnuts

Thursday 0 comments

A delicious and nutritious bread baked with a combination of wholegrain rye and organic spelt, enriched with blood-lowering effect of beetroot, and fiber and protein rich walnuts - a perfect breakfast bread. If you want a really pinky bread, replace the buttermilk with beetroot juice.

100 g Wholegrain rye, ground into flour
200 g Organic wholegrain spelt flour
1 tsp Baking powder
1 package / 7 g Active dried yeast
1/2 tsp Salt
1 tsp Sugar
1 tsp Fresh ginger root, finely grated
150 g Beetroot juice, at room temperature
200 g Buttermilk, at room temperature
4 tbsp Walnut oil
100 g Cooked beetroot, diced
100 g Walnuts, halved lengthwise
1 tsp Fennel seeds

Line a standard-size loaf pan. Whisk the rye, spelt flours, baking powder, and dried yeast in a mixing bowl. Make a well in the center of the flour mixture. Add in salt, sugar, finely grated fresh ginger, beetroot juice, buttermilk and walnut oil. Beat thoroughly.
Fold in diced cooked beetroot, 80 grams of walnuts and fennel seeds. The dough should be thick and sticky. Now scrape the dough into the prepared loaf pan. Lightly press the rest of the walnuts into the dough.
Leave it, covered with a clean kitchen towel, at a warm spot for 20 minutes. At the same time, preheat the oven to 200C/400F, leaving a tray of boiling water at the bottom of the oven. Bake the bread in the middle rack of the hot oven for about 35 minutes.

Recipes For Kidney Bean Spelt Bread

Wednesday 0 comments

A spelt bread using a water roux-tangzhong starter, that is to combine together one portion of bread flour and five portions of water by weight in a pot. Heat up the mixture to bring out the gelatinization of starch in flour. What makes the bread baked with this kind of starter difference is Starch Gelatinization, which helps to engage more water, namely more water will be absorbed, to provide a characteristic softer, more elastic-textured bread. Moreover, the bread will have long-lasting freshness.

300 g Spelt bread flour
180 g Spelt wholegrain flour
70 g Light brown sugar
8 g Sea salt
10 g Active dry yeast
160 g Water Roux - Tangzhong Starter
1 Large egg
140 ml Lukewarm milk
40 ml Olive oil
150-200 g Cooked kidney beans, drained
Egg wash
1-2 tbsp Oat bran

In the bowl of your stand mixer, whisk together the spelt bread flour, spelt wholegrain flour, brown sugar, sea salt and dry yeast. Add in the starter, egg, milk, and olive oil.
Mix with dough hook at slow speed for 3 minutes, then increase the speed to medium and stir until the dough is smooth and elastic.
Turn out the dough on a lightly floured work surface and shape the dough into a ball. Grease the mixing bowl with a little olive oil. Return the dough into the bowl. Cover with a kitchen towel and proof for 45 minutes until doubled in size.
Turn out the dough and roll it out into a rectangle. Spread the drained kidney beans over and roll it up. Place it, seam side down, into a large loaf pan lined with parchment paper. Cover and let rise again until double in bulk, approx. 45 minutes.
Preheat the oven to 180C/350F. Brush the top with egg wash and sprinkle the top with oat bran. Cut a deep slash down the length of the dough. Bake in the middle rack of hot oven for 35 minutes until nicely golden brown.

Sauerkraut Kamut Bread with Sour Cream and Crisp Fried Onions

Friday 0 comments

A characteristic sauerkraut kamut bread, adapted from Meine Familie & ich: Brote für Genießer 11/2012, packed with wonderful flavour and a tantalizingly crunchy crust. It's hearty, moist, and tasty with a slight sweet tang. Enjoy it with a German sausage salad or simply with cheese.

500 g Kamut flour
100 g Bread flour
42 g Fresh yeast
350 ml Lukewarm water
1 tbsp Raw sugar
150 g Mild wine sauerkraut
1 tbsp Sea salt
1 tbsp Cumin or caraway seeds
50 g Sour cream
3 tbsp Crisp fried onions

Place kamut, bread flours in the bowl of your table mixer. Make a well in the center, crumble the fresh yeast into the well. Add in 100 ml lukewarm water and raw sugar in the well, stirring to dissolve the yeast. Leave it at side for 15 minutes.
Drain and squeeze sauerkraut dry. Add in the rest of water, salt, sauerkraut, cumin, sour cream, and crisp dried onions. Stir until the dough is smooth and pliable, about 7 minutes. Shape the dough into a ball and proof, covered with a kitchen towel, for 30 minutes.
Turn out the dough on the lightly floured work surface and knead thoroughly. Shape the dough into a round or baton or divide the dough into two portions and shape each portion into an oval. Dust the formed loaves with a little rye flour and place them on a parchment-lined baking tray.
Cover the loaves with a clean kitchen towel and proof for about 40 minutes. Preheat the oven to 220C/410F. Slash the top of the loaves and bake for 35 minutes until nicely golden brown and crisp.

Simple Recipes