Archive | August, 2013

Dianne’s 5 Grain Bread

25 Aug

Recently I have been to a bread making class. I have learned two no knead bread recipes. They are unbelievable easy! Especially I love this 5 grain bread. To be honest I wasn’t a fan of grainy bread, but this has totally changed my mind. It is healthy and full of flavor. It is proofed and baked in the oven at the same time, what a huge time saver! Here to share the recipe.

Dianne’s 5 grain bread

From Julie Biuso
Makes 2 loaves

4 tsp yeast
1 tsp sugar or honey
850ml warm water
1/4 cup each of kibbled rye and hulled millet
1/2 cup linseed
1/2 cup sunflower or pumpkin seeds
2 tsp salt
2 cups high grade flour
4 cups wholemeal flour
1 egg (optional)

  1. Grease 2 loaf tins
  2. Place warm water in a bowl or jug. Sprinkle yeast and sugar over and stir. Leave to rise in a warm place for 10 to 15 minutes.
  3. Meanwhile mix all of the dry ingredients in a large bowl. Make a well in the centre, drop in the egg and the yeast mixture. Mix thoroughly,  the texture will be porridge-like.
  4. Pour into 2 loaf tins and score top and place in a COLD oven. Turn oven to 200°C and cook for between 40 and 60 minutes.
  5. The loaves are ready when they are crusty and sound hollow when tapped. Remove from oven and cool for 5 minutes in tins, then turn out onto cooling racks. These loaves keep for up to a week in the winter out of the fridge.

Notes: You can use any grains you like. The absorption of the flour may vary, so add more water if necessary until the texture is thick-porridge-like.

5 grain bread

5 grain bread


Panda Cookies

18 Aug

Recently I have bought some panda cookies cutters, these are the results. They look cute, don’t they? 🙂

Again I adapted Anna Olson’s recipe. I added some cocoa powder to 2/3 of the dough, while leaving the rest as plain. The dough was quite easy to work with. The cookies are really tasty, I love them!

Panda cookies

Panda cookies

Here is the twist – while I was having fun, I decided to reverse the color of the panda, also made a marble panda. Two new species were created! Obviously they look odd, no wonder they don’t exist in real life. 😛

New species

New species

Chocolate and Vanilla Marble Cake

11 Aug

This weekend I baked a chocolate and vanilla marble cake adapted from Rachel Allen.

I cut down the ingredients to about half of the amount to make a 6 inch cake. I think because I used too much cocoa powder or the ratio of the ingredient was wrong, the better, especially the chocolate batter was too thick. As a result the cake didn’t have a nice swirl effect. Therefore I am not posting my version here. Overall the cake was ok but not amazing. There is always a next time though!

Chocolate and vanilla marble cake

Chocolate and vanilla marble cake

Apple Cinnamon Galettes

4 Aug

This is another adaption of Anna Olson’s recipe (I love watching her show) – apple cinnamon galettes. The pastry was amazing – crispy and flavorful, so I can’t wait to share my version (same directions but only the ingredients are slightly different).

Pie Douch

2 1/4 all purpose flour (replaced 3 Tbsp with cornflour to bring the ratio of protein down)
2 Tbsp sugar
225g (salted) butter, cut into pieces
1 egg yolk (I believe this is missing from her online recipe)
10 Tbsp chilled water
1 1/2 Tbsp lemon juice

Filling (makes 3)

1/4 cup sour cream
1 Tbsp brown sugar
1/2 tsp vanilla extra
1 1/2 Granny Smith apple, peeled and sliced
1/2 tsp ground cinnamon
3 little dots of butter
1 egg whisked for brushing
Demerara sugar for sprinkling (this really brings the pastry to another level!)

Same directions

I am not sure that using sour cream is a good idea, because it curdles over high heat (at least mine curdled). I’d suggest use creme fraiche or mascarpone cheese instead.

Apple Cinnamon Galette

Apple Cinnamon Galette