Saturday, 12 January 2019

Congrats and bread ...

First of all, congratulations to Jamie Murray and Bruno Soares for winning their first ATP title of this year. May you have many more.

Needing to bake bread, I decided to double up my mixture to make one loaf of bread and 8 baps. 10% was rye flour, 40% brown and 40% white flours. A 1/4 cup each of pumpkin and sunflower seeds was also added.

I wanted to make some baps as we all enjoyed the ones I had made for the festive period. Once cooled, I shall freeze half the loaf after slicing and freeze the baps in two's for future use. Here they are, fresh from the oven:

19 comments:

  1. Lovely looking bread. Yum.

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    1. Thank you. First taste tomorrow for breakfast.

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  2. Looks delicious, I think I have said this to you before I cheat and use a breadmaking machine so I can only make a loaf. It is a good way for us to have seeds which forms part of our healthy eating diet.

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    1. Nothing wrong with a bread maker although I understand you can just make and prove then remove to do as you wish with the dough.

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    2. That’s exactly what I do. I prefer to shape by hand, give it a second rise and bake in a bread tin for a conventional shaped loaf.

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  3. Nothing tastes as good as home baked bread fresh from the oven. I started making sourdough last year and had a real run of it. Then due to family circumstances there wasn’t the time available so I forgot about my starter which was in the fridge in the garage. This morning I got it out. It looked very unpromising. I scraped off a bit of mould off the top then used the semi solid starter from underneath. It is now fed and watered in a new jar in the kitchen. There are a few promising looking bubbles starting to appear so I have my fingers crossed! I might make some floury baps tomorrow though while I wait and feed mystarter.

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    1. It is supposed to last a long while. Did you make the starter?

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    2. Yes, lawstyear. I used some grapes cut in half in the flour and water mix, then fed and fed and fed...... it was about two weeks until I got a reliable rise and fall in the starter and it was strong enough to use. I went on a day course too as well as reading many blogs. One I found really useful was the perfectloaf.com Great explanations and photos to help a beginner. It might take about 3 days to resurrect my starter this time but it is getting more active. I plan to bake about Tuesday or Wednesday and the remainder of the active starter will be fed and put in the fridge. ThereafteerI will bake once a week and feed for a couple of days before I bake.

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  4. They look good! I bet your kitchen smells lovely too.

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    1. Certainly did, had some soup on the go as well.

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  5. I'm going to get Tom baking bread, its something he could do without running out of breath.
    they look lovely.
    Briony
    x

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    1. Thanks. I like making our bread as I know what is in it.

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  6. Your bread looks lovely. I usually do about half and half white and wholemeal but I have some rye flour I want to use up so I will try your idea of 10%. Thank you for that.

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    1. I sometimes use more than that but it can become very sticky.

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  7. The bread looks great. I love the baps (what we would call buns), makes me want to bake some very soon as it has been awhile since I have made buns.

    God bless.

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    1. We have always just done a loaf but fancied a change.

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