High Protein One Mug bread

 

 Ingredients: 

1 TBSP corn flour 
2 TBSP peanut powder 
1 TBSP whey isolate 

1 TBSP ground flaxseed meal
1/2 tsp psyllium husk powder 
Two TBSP granola 
1/2 tsp baking powder 
One tsp melted butter 
A pinch of salt 
Two TBSP milk 
One egg 

 

Instructions: 

• Combine ingredients in the (large, microwave-safe) coffee mug. (Combine dry and then add wet seems to work, too.)

• Stir the heck out of them. Be a little excessive.  

 

• Let it rest for a few minutes. 

• Microwave on high for 45 seconds. 

• Rest for 2 minutes. 

• Microwave on high for 45 seconds. 

• Rest for 2 minutes. 

• Microwave on high for 45 seconds. 

• Rest for 2 minutes. 

• Remove mostly-cooked mini-loaf from mug. Turn upside down & put it back into the mug.

• Microwave on high for 45 seconds. 

• Rest for 5 minutes. 

• Slice. Toast if you like. Enjoy.  

 

Comments:

• My whey isolate is chocolate flavored. Did not taste any chocolate in the final product. Did taste the peanuts. 

• This version ended up a little bit dry. No worse than a high-fiber bread from the store. I might raise the butter content next time.

• A fair bit heavier than store-bought bread, but I find that pleasant. Much more like homemade.

• Depending on your choice of granola, this should be gluten-free. 

• If you substitute almond or oat milk, it will also be dairy free. 

 

Nutrition (estimated):  

Totals for the whole (single serving) recipe:
 

Calories: ~360–370 kcal
Protein: ~28 g
Carbohydrates: ~27 g (of which fiber ~5 g)
Fat: ~17 g

Detailed nutrition here. 

 

Whole Wheat Sourdough Bread

Ingredients

For the Levain

100 grams sourdough starter
15 grams bread flour
15 grams whole wheat flour
5 grams rye flour
35 grams water

For the Autolyse

135 grams whole wheat flour
365 grams bread flour
425 grams water

For the Dough

70 grams of the levain
11 grams kosher salt, sea salt or other pure salt
2 tablespoon rice flour, or as needed for dusting banneton
2 ice cubes

Instructions

Make the levain: Weigh out the levain ingredients in a small bowl or jar (100g sourdough starter, 15g bread flour, 15g whole wheat flour, 5g rye flour, 35g water). Stir together, and leave at room temperature until very bubbly and doubled in size, about 5 hours.

Meanwhile, about 2 hours before the levain will be ready, perform the autolyse: Stir the 135g whole wheat flour, 365g bread flour, and 425g water together in a bowl. Let sit for about 2 hours. If levain is ready to use before the autolyse has gone a full 2 hours, proceed with mixing dough anyway.


Mix the dough: Weigh out 70g levain, and add to the top of the autolyse mixture of flour and water. Sprinkle salt around the edges. With damp hands, pull up and fold dough from edges to the middle, turning the bowl as you fold, until completely mixed. Cover; let rest for 15 minutes. Cover and return the excess levain to the refrigerator to use for a future batch of bread.

Perform first set of folds: Lift dough with wet hands at the edge and flop to the middle; turn the bowl a few inches and continue to flop and turn until dough begins to resist being pulled to the center. Repeat folds twice more, 15 minutes apart, covering dough in between.

Set a timer for 30 minutes. Now turn dough out onto counter, and perform the first stretch and fold. Stretch the dough into a rough 12-inch square. Pull 2 corners and fold the dough into thirds; then fold the top half to the bottom. Roll the dough forward, then form into a ball with a flat bench scraper; return dough to the bowl and cover.

Repeat the stretch and fold process 2 more times, 30 minutes apart. Cover; let dough bulk ferment until very bubbly and doubled in size, 4 to 5 hours.

Turn dough out onto counter, and pre-shape dough into a ball. Dust with flour, and let rest on the counter 30 minutes.

Perform the final shaping: Dust the counter with flour, and gently flop the dough over into the flour with the bench scraper. Again, perform a stretch and fold, but gently, to not deflate the dough. Shape into as high and round a ball as possible using the bench scraper. Dust the top with flour.

Generously dust a banneton with rice flour, Carefully slide the bench scraper under the dough, and turn it over into the banneton. Now, and this is optional, "stitch" the dough by bringing opposite pieces of the dough up, sticking them together in the center. Dust with a little flour.

Cover; proof dough in the refrigerator for 14 hours.

One hour before baking, place the pan you will bake the bread in, or a pizza stone, in the oven. and heat the oven to 500 degrees F (260 degrees C). (I cook it in the barbecue for a full loaf, or in a toaster oven for tiny loaf cooked in the smallest cast iron frying pan.)

After 1 hour of preheating, turn dough out of banneton onto parchment, and score 1/4-inch deep with a razor or sharp thin knife. Place in bread pan, add 2 ice cubes to the pan; cover.

Bake for 20 minutes at 500 degrees F (260 degrees C). Remove cover, lower the heat to 450 degrees F (240 degrees C), and bake an additional 35 minutes, or until desired doneness.

Let cool 1 hour before slicing. 

(Adapted from https://cutt.ly/Tek207wB)

Natur Sauerteig Recipe for Bread Machine

Natur Sauerteig Recipe for Bread Machine

This is a Half Recipe (my machine is too small for the full recipe).

10.5 oz water
1/2 package Sauertieg sourdough
250 g (2 cups, plus a little) bread flour
10g (2.125 [2⅛] tsp) dry yeast  
10g (1.667 [1⅔] tsp) salt

COMMENT: Just use the bread machine for the mixing. Raise and bake it separately (it will probably take longer to raise).

Better:

10½  oz warm water
½ package Sauertieg
1½ cups bread flour
1 cup whole wheat flour
2 tsp dry yeast
1½ tsp  salt
No sugar.

 Or this (🙂) version:

10½  oz warm water
½ package Sauertieg
½ cup bread flour
1 cup rye flour
1 cup whole wheat flour
2 tsp dry yeast
1½ tsp  salt
No sugar.

 

Citrus Peel Bread

Ingredients:

Bread:

9 oz warm water 

1 tsp dry yeast 

2 ¾ cups plain flour

1 tsp salt 

Filling:

1 lemon, sliced very thin, dehydrated & cubed

½ orange, sliced very thin, dehydrated & cubed

1 TBSP fresh rosemary, chopped

1 TBSP monk fruit sweetener 

½ tsp salt

¼ tsp dried Scotch Bonnet pepper powder

½ cup cashews, coarsely chopped 

Olive oil for drizzling. 

Instructions:

• Mix bread ingredients together gently. 

• Prove it, warm place for an hour. 

• While the bread is proving, put all of the filling ingredients except cashews into bullet grinder, and grind to a coarse powder. Add the coarsely chopped cashews.

• When bread dough has risen, turn it out onto a flowered cutting board, and stretch into a quarter inch thick square.

• Drizzle olive oil on the dough.

• Spread filling evenly across the dough.

• Roll the dough up, with the filling inside, starting at one edge. Rotate 90° and roll the dough up again. • Rotate a second time at 90°, and roll it up again.

• Shape into a loaf.

• Put into a greased and flowered bread pan, and put it in a warm place to rise for 45 minutes to an hour.

• Bake at 325° for 35 - 45  minutes or until done. Put aluminum foil over the top if it is getting overly brown.

• Bring it out of the oven, let it rest until it's cool. Slice, toast, butter, and enjoy.

Lemon Peel Bread

Ingredients:

1 Half-batch no-knead dough

1 fresh lemon, with peel, sliced thinly, then partially dehydrated (just enough to be able to chop it finely without losing juice [flavor] all over), and chopped finely.

1/4 of an orange, peel only, chopped finely. 

1/4 cup pistachio nuts, chopped finely. 

1/3 cup cashew nuts, chopped finely. 

2 tsp monk fruit sweetener. 

2 tsp fresh rosemary, chopped finely. 

Instructions: 

◾ Make the no-knead dough, according to the recipe. Note: make it a little softer or wetter than firm. 

◾ Prove the dough for an hour (until it's doubled).

◾ Mix all of the filling ingredients together and let them soak while the bread proves. 

◾ When the dough is proved, mix the filling in with the dough. Suggested: roll the dough out to a 7" (or so) square; spread filling on that square, roll the dough back up. (At this point, it might be interesting to slice the roll like cinnamon rolls, or to roll the new loaf from the end, mixing the ingredients more evenly, or to just bake it as a filled roll.)

◾ Bake at 350 for 35 or 40 minutes. 

 

Makes one medium-sized loaf.

Note: hot slices just cut off the just-baked loaf with butter: excellent.

 

Source: The idea just occurred to me as I was watering the lemon tree. 

No Knead 4-ingredient Bread

Ingredients:                    Full                      Half                  ¾         
325ml 100º warm water  [11.5 oz]              [6 oz]                [9 oz]
3g yeast                           [1 tsp]                  [½ tsp]              [1 tsp]
425g bread flour              [3 3/8 cups]         [1¾ cups]         [2¾ cups]
   (I used plain flour; worked fine.)
10g salt                            [1 2/3 tsp]            [¾ tsp]              [1 tsp]
Plus a little flour (for dusting)

• My first attempt was with half a batch. I added olives and roasted garlic and olive oil. Worked well. Tasty. 
• Second attempt, also half a batch, but the dough was too firm. Added more warm water and 2 TBSP olive oil. Accidentally gave it more time to prove. Liked it a lot!
• Updated to ¾ size later. Seems to fill a loaf pan better.

Instructions

- Once you’ve added all of the ingredients, use a spatula to bring it together the dough will be quite sticky.

-Cover and allow to rest for an hour in a warm place (on top of an active oven seemed to work).

-After the dough has rested, dip your fingers in water to avoid sticking, and bring the dough together stretching and folding each corner of the dough toward the center.

-Rest the dough for maybe 30 mins in a warm place.

-Make sure you flour the surfaces well. Tip the dough onto your work surface. Cut into 4 or 5 portions. Shape the dough as you like. 

- Free-form loaves on a floured parchment or silicon baking sheet, or in a floured or oiled baking pan.

-I shaped one piece into a small loaf, and slathered the other in oil (oil the bread pan before loading it, oil on top) and pushed some roasted garlic & green olives into the surface before baking. More oil on top.

-Bake in 400 degree (200c) oven until golden brown.

• The basic loaf [left] was fine. The oiled-up loaf with garlic & olives [above] was really nice. 

• Opinion: This dough would likely work pretty well as a pizza dough, or as a wrapping for meat rolls.

-----

Alternative: Split the (half recipe) dough in half, spread out to a rectangle, spread dried tomatoes, roasted garlic (both cubed), and green olives and rolled them up, placing them in an oiled & floured half-size bread pans.

Proved them for maybe 30 minutes and popped them into a 400 degree oven, which I reduced to 350 when I saw how much they were rising. They took 25 minutes to reach golden brown. 

Later filling: 

¾ cups coarsely chopped kalamata olives
6 cloves garlic, roasted & coarsely chopped
½ cup dried tomatoes, coarsely chopped
1 baby red pepper, finely chopped
1 tsp Herb de Provence seasoning
¼ cup chopped parsley
¼ cup chopped cashews
1 TBSP Dukkah mixture
2 TBSP olive oil
Mix it all together & spread across dough, mixing it in. Much better.

 
Next time: half olives & half roasted garlic cloves or chunks of sun-dried tomato? [Tried it. Very nice. Next time add balsamic vinegar and chunks of feta cheese & roll the dough thinner.]

Some time I want to use the same technique, but fill it with meats and roast peppers, fajita style. Add shredded cheese before rolling up. Maybe.

Bread Box Toastmaster Bread Machine

Recently, I've been disappointed with the bread results from my nice Hitachi bread machine.

I've not had a good loaf of bread in ages, possibly in more than a year. 

The bread has always been tasty, but incredibly heavy: it hasn't risen. 

 

So this week, we were visiting a store for used household goods, and I found this little Toastmaster Bread Box for $10.00; I brought it home. It came with good documentation (a good part of the value), so I read up on it. 

Two primary differences from Hitachi:  

▪️ It's a much smaller loaf: 2¾ cups of flour rather than 4 cups, and

▪️ There were two differences in the basic recipe for white bread: 

    🔸 The instructions insisted that the liquid be added first, before the dry ingredients. That's directly contrary to the way I have been doing it. & 

    🔸 The instructions called for lemon juice in a white bread recipe.

I've been making bread in bread machines for decades, even researching and inventing new recipes. And I've never seen lemon juice in a yeasted bread recipe. 

But I tried it, as specified. Well, mostly as specified: I didn't have lemon juice, so I used lime juice.  

  Oh, my goodness! That is the best white bread I've had in a very long time! 

 

Wonderfully open, light. Toasts remarkably well. I don't taste the lime in the bread (it was only a teaspoon), but it was really good. 

 

Ingredients: (and apparently the sequence is important): 

⅞   cup warm (80ºf, 27c) water
1½ TBSP olive oil
1    tsp lemon (or lime) juice
1½ tsp salt
2   TBSP sugar
1   TBSP powdered milk
2½ cups plain (or bread) flour
1¼ tsp active dry yeast.

Instructions:
• Put everything into the bread machine in this sequence!
• Press "Go".
• Come back in 4 hours when it's done & enjoy your bread.

Also note: Wheat bread:

Update: The 1½ pound loaf of White and Wheat, with 1½ tsp good yeast plus ½ tsp old-and-tired yeast, cooked on the French Bread #6 setting worked wonderfully.