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:
Lovely looking bread. Yum.
ReplyDeleteThank you. First taste tomorrow for breakfast.
DeleteLooks 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.
ReplyDeleteNothing wrong with a bread maker although I understand you can just make and prove then remove to do as you wish with the dough.
DeleteThat’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.
DeleteThanks for the info.
DeleteNothing 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.
ReplyDeleteIt is supposed to last a long while. Did you make the starter?
DeleteYes, 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.
DeleteThey look good! I bet your kitchen smells lovely too.
ReplyDeleteCertainly did, had some soup on the go as well.
DeleteNow "bap" is new to me.
ReplyDeleteJust another name for a bread roll.
DeleteI'm going to get Tom baking bread, its something he could do without running out of breath.
ReplyDeletethey look lovely.
Briony
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Thanks. I like making our bread as I know what is in it.
DeleteYour 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.
ReplyDeleteI sometimes use more than that but it can become very sticky.
DeleteThe 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.
ReplyDeleteGod bless.
We have always just done a loaf but fancied a change.
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