foodessa

Our heart health can only benefit from the addition of nutritional seeds.
Quinoa, wild rice, flax or chia blend perfectly into delectable artisan style breads.

As usual, as our year has begun, we generally tend to go overboard on resolutions.
I, for one stopped making them, however, subconsciously, I do tend to go healthier.
Pants have been affectionately hugging and legging stitches are showing more wear.
Hmmm…guess a few changes will get made no matter what I think of resolutions.

I do find what usually works is to extract an element of health in what I make.
Therefore, it makes me feel that eating bread is not so bad after all.

Yes, carbs seem to be all the rage and unfortunately not in a good way.
So much talk about the Keto diet…what happened to balanced eating?
Outside of intolerance or allergies from eating bread...let's not make it the villain.

How about we all compromise with a great tummy smile.
While making other efforts to be kinder to our waistlines…
why not also take advantage of the mood enhancement from satisfactory bread.

Artisan bread has been part of my Mediterranean upbringing...
and, it is after all still a sought after lifestyle for many who look and feel great.

Making bread was inspired by my trip to Paris where the masters have their stamp of pride.

Let's just consciously re-vamp the word moderation into a meaningful philosophy.
Too many resolutions and restrictions can only make us feel deprived…not a solution.

Here are a few breads that I've worked on over the years.
The first bread is super easy to put together, while the others tend to take a little longer to make.
No matter which one you decide to try, I can assure you, they are well worth the effort.
I just can't promise that you'll have enough willpower to stop at one slice.

Whole wheat Flaxseed Molasses
bread loaf

A very easy bread to make

makes 1 - (5x9 inch) / (13x23cm) bread loaf
or a (4x8 inch) / (10x20cm)

PRINTER VERSION

INGREDIENTS:
(American / Metric measures)

DRY mix:
. 3-1/2 cups (450g) Whole Wheat flour
. 2 Tbsps. (30ml) ground flaxseed (or chia seed)
. 2 tsps. (10ml) sea salt

WET mix:
. 1-1/2 cups (375ml) warm water (~95F/ 35C)
. 1 Tbsp. (15ml) fancy molasses
. 2-1/4 tsps. (1 envelope) active dry yeast 'Traditional'

PREPARATION: (note: if desired, this bread can also be done manually)

1. In a bowl of a stand mixer with dough attachment, add the DRY ingredients.
. Water-Sweet-YEAST mix:

2.In a medium sized measuring cup, pour the warm water (~95F/ 35C). Add to it the molasses and yeast. Give it a good whisk to dissolve. Lightly cover with plastic and place it into a draft-free area like a turned off oven. Let the yeast foam and activate for about 5 minutes.

. DOUGH:

3. On MEDIUM speed, start whirling the flour mix before very slowly pouring the yeast mix through the top spout.
4. The dough is ready quickly as it lightly pulls back from the sides of the bowl. Let the machine run for another 3 minutes.
Note: if not using an electric appliance, make a well in the flour mix and add the liquid mix. Gradually stir in the flour towards the liquid and then continue kneading by hand within the very large bowl.
5. Cover the dough and let it rest 15 minutes. Then, lightly oil the loaf pan. (optional) Cut a parchment paper to line only the longest lengths of the loaf pan. Place the dough into the pan and lightly cover it with an oiled plastic wrap. Then, cover with a cloth and place it into a draft-free place. Leave it to rise as it properly doubles for about 1:30hrs.
6. Position the oven rack in the center. Pre-heat the oven to 400F/200C/Gas6.
7. Remove both the cloth and plastic wrap. BAKE for 40 minutes if using the 5x9 inch (13x23cm) pan OR 45 minutes if using a 4x8 inch /10x20cm pan).
. Remove the bread from the oven and let it rest for barely 5 minutes before releasing it from the pan. Let it cool on a rack for about 1-2 hours before slicing.

***

Quinoa Oatmeal Honey

bread loaves

Note: Has a 3 hour rising period plus 45 minutes baking time.

yields 2 loaves: 5-1/2 x 8-1/2 inch

PRINTER VERSION

INGREDIENTS:
(American measures)

. 2 cups cooked, Red Quinoa*

loose packed, room temperature
DRY MIX:
. 3-3/4 cups All-Purpose flour
. 1 cup quick cooking Oats
. 2 Tbsps. ground flaxseed (or chia seed)
. 1-1/2 tsps. sea salt
WET MIX:
. 1 cup warm water (~95F)
. 2 tsps. active dry 'traditional' yeast
….
. 1/8 cup grapeseed oil
. 1/8 cup e.v. olive oil
. 1/2 cup mild Honey
. 1 Tbsp. Dijon mustard

* Rule of thumb: a scant 1/2 cup of uncooked Quinoa renders about 2 cups cooked and loosely packed.
. Cooking method: Thoroughly rinse the Quinoa and drain. Then, in a small saucepan, boil 1-1/2 cups of water. Add in the Quinoa seeds. When there is a surface boil, lower the heat to LOW-MEDIUM and cook for 12 minutes. The water will have mostly evaporated by now. Shut the heat. Cover and let it rest for 10 minutes. Then, fluff with a fork. Let it come to room temperature or refrigerate if making recipe later.

PREPARATION:
Note: This bread can also be mixed by hand within a very large bowl.

DRY MIX:

1. In a stand mixer with its dough hook, place all the DRY ingredients. Set aside.

WET MIX:

2. Yeast liquid: In a medium sized measuring cup, pour the warm water (~95F) and whisk in the yeast. Cover with plastic and let it activate for 10 minutes.

3. In another container, measure out the remaining wet ingredients. Set Aside.

. ASSEMBLY:

4. Back to the stand mixer, add in the Quinoa and start whirling at a moderate speed (#2 for most machines). Then, as the machine whirls, slowly pour in the WET mix finishing with the yeast liquid. Whirl for about 2 minutes as the dough releases itself from the walls of the bowl and starts coming together into a rather smooth and elastic dough.

...Proofing the dough:

5. Place the dough into a generously oiled large bowl. Then, cover with a tight plastic wrap and a cloth for 1 hour in a draft free zone.

6...Meanwhile: Lightly grease the two loaf pans and place a parchment paper fitting on the longest part of the pan with an overhang. Set aside.

7. After the initial rising has passed, the dough will have doubled. Punch it down to release its gas. Divide the dough in two and shape the units to fit the prepared pans. Flatten lightly to fill the edges. Set them aside in a draft-free area. Cover each pan with a lightly oiled plastic and then cover both pans with a cloth for a period of another 2 hours to have the dough rise once more. Set them on the surface of a closed stove top during this time.

8. Meanwhile, about 30 minutes before the rising time is up, start pre-heating the oven at 350F and position the rack in the middle of the oven.

9. When the dough has doubled in bulk, remove the plastics and place the breads to BAKE for 50 minutes. Afterwards, allow the breads to cool in the pans for 15 minutes before removing them to a rack to properly cool at room temperature before slicing. Tip: this bread slices much better after hours of cooling down.

***

Wild Rice Honey Walnut Raisin

round breads

Note: Has a 3 hour rising period plus a 45 minute baking time.

yields 2 small round breads

PRINTER VERSION

INGREDIENTS:
(American measures)

DRY MIX:
. 3-3/4 cups All-Purpose flour
. 1 tsp. sea salt
. 1/2 cup raisins (or other dried fruit)
. 1/2 cup raw walnuts, coarsely chopped
. 1 cup cooked, Wild Rice*,

loose packed, room temperature
YEAST MIX:
. 1 cup water
. 1/2 cup evaporated 2% milk
. 1/8 cup mild Honey
. 1-1/2 tsps. active dry 'traditional' yeast
….
. 1 Tbsp. e.v. Olive oil

* Rule of thumb: a heaping 1/4 cup of uncooked Wild rice renders about 1 cup.
. Cooking method: Rinse the rice. Then, in a medium saucepan, boil 2-1/2 cups of water. Add in the rice.

When there is a surface boil, lower the heat to LOW-MEDIUM and cook for 25 minutes.

Shut the heat. Cover and let it rest for a little while. Drain and fluff with a fork.

PREPARATION:
Note: This bread can also be mixed by hand within a very large bowl.

DRY MIX:
1. In a stand mixer with its dough hook, place the flour and salt. Set aside.
YEAST MIX:

2. In a small pot, warm up the water, milk and honey on LOW-MEDIUM heat and stir occasionally. When the thermometer reaches 95F, immediately remove it from the heat. Add the yeast, stir and let rest for 10 minutes.

. ASSEMBLY:

3. Back to the stand mixer, start whirling at the #2 speed while slowly pouring in half the Yeast liquid mix. Stop the machine and add in the raisins, walnuts and rice. Continue whirling and pour in the remaining liquid. Last, add the oil. Continue kneading for another 2 minutes as the dough comes together into a rather smooth and elastic dough.

...Proofing the dough:

4. Place the dough into a generously oiled large bowl. Then, cover with a tight plastic wrap and a cloth for 1 hour in a draft free zone.

5. After the initial rising, the dough will have doubled. Punch it down to release its gas. Divide the dough and shape into 2 round units to then place them on a parchment lined pan. Cover them with a lightly oiled plastic and a cloth for a period of another 2 hours to have the dough rise once more. Set them on top of a closed stove top during this time.

6. Meanwhile, about 30 minutes before the rising time is up, start pre-heating the oven at 350F and position the rack in the middle of the oven.

7. When the dough has doubled in bulk, remove the plastics and place the breads to BAKE for 50 minutes. Then, remove them from the oven and transfer the breads onto racks to properly cool at room temperature before slicing. Tip: this bread slices much better after hours of cooling down.

Admittedly, this might not be the way I initially thought of starting my...
first post of the new year, however, a statement needed to be shared.

I, for one, rather emphasize moderation and living my best life.
I also believe that a delectable, nutritional slice of bread is just the ticket to keep on a healthful track.

Long live heart healthy carbs and Happy New Year.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

Honey, Maple syrup as well as nut, seeds and aromatic spices mingle for a healthy crunch.

Rolled oats baseline a variety of flavours into one wholesome treat to go.

Erratic schedules have led me through random walks and snacks on the go.

Healthy of course doesn't have to make you feel deprived...I can't live like that.

I also can't live without my nature walks...

which of course usually end up happening when I'm famished.

It seems that my body has a stubborn entity of its own...we don't always get along.

She resists me no matter how hard I try to exercise and eat well.

No matter...it's a work in progress...

I'll have to keep making efforts to satisfy her exigencies.

In comes the rolling oats and all its yummy coatings.

Strangely, the thought of making granola never really seemed to get my attention before.

It all started with one glimpse of a chef making her version of granola...

and all of a sudden, my interest was peaked.

I surprisingly became enthusiastic enough to give the seemingly boring Granola a try.

Initially the spice variety and the combo of honey and Maple syrup are what got my attention.

Over and over again I kept tweaking several ingredients...

until one day a quasi perfect crunch was achieved.

It's so scrumptious...I really wanted to make sure not to keep it all to myself.

Here's the very simple version that follows me along on my walks.

GRANOLA bark

Nut and Seeds with Honey, Maple syrup and Spices

Printer version

INGREDIENTS:
(American / Metric measures)

DRY:
. 3 cups (350g) old-fashioned rolled oats
. 1 cup (130g) almond slices
. 1/2 cup (95g) sunflower seeds
. 1/2 cup (105g) sesame seeds
. 1/2 cup (100g) roasted or raw almonds, coarsely chopped
. 1/4 cup (25g) unsweetened coconut, shredded
Spices:
. 1 Tbsp. (15ml) ground cinnamon spice
. 1 tsp. (5ml) ground ginger
. 1 tsp. (5ml) ground cardamom spice
. 1 tsp. (5ml) ground all spice
. 1/4 tsp. (1.75ml) sea salt
SYRUP:
. 1/2 cup (100g) dark brown sugar, packed
. 1/4 cup (50ml) light, liquid honey
. 1/4 cup (50ml) Maple syrup
. 1/8 cup (30ml) unsalted butter
. 1/4 cup (50ml) grape seed oil (or coconut oil)
. 2 tsp. (10ml) orange blossom water

PREPARATION:

. Pre-heat the oven to 300F/150C/Gas2

. Position the rack in the center of the oven

. Line a large (13x17inch/33x43cm) baking sheet with parchment paper.

1. In a large bowl, mix ALL the DRY ingredients. Set aside.

Syrup:

2. In a small pot, pour ALL ingredients for the syrup. On medium heat, whisk and warm up it up for about 5 minutes or so.

3. Immediately pour the hot syrup onto the dry ingredients and combine thoroughly with a strong spatula.

4. Spread the mix flat onto the parchment paper up to the edges as much as possible.

5. BAKE for a total of 42 minutes. Rotate the pan halfway through.

6. Once removed out of the oven, let it cool on the pan for 1 hour or more before breaking the granola into bark pieces. An alternative is to pulsate pieces in a food processor in order to get small chunks.

. Store the granola barks or crushed pieces in an airtight tin or glass container. Place into the refrigerator if not used after a few days. It can also be frozen successfully as well.

Variation...To make a Granola Crumble:

. Bake only for 20 minutes. After the first 5 minutes, with a spatula, toss the granola a few times.

Do this one more time until all looks evenly golden brown. Remove the pan from the oven and let it cool completely before storing into a cookie tin or glass jar. It can also be frozen into an airtight freezer bag.

Optional - with dried fruit add-ins:

. 1 cup (160g) worth of dried fruits, chopped small:

apricots, cranberries, cherries, dated, figs, pineapple, prunes, raisins...etc.

NOTE: add an extra 1/8 cup (30ml) sweet liquid to balance the recipe.

Optional - CHOCOLATE version:
. Added 1/2 cup (50g) chocolate chips. Replaced orange blossom with vanilla extract. Added 1 orange zested.

In the past year alone, this all-around snack got baked a bunch of times.

Is it the flavours...the crunch or the healthful factor that grabs me...I'm still not sure.
I guess I'll have to keep on crunching until I figure it out ;o)

Have an active and healthful week everyone.

Flavourful wishes,