Wild yeast raisin mountain loaf with molasses

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I haven’t had time to update my blog in a while as all my time was taken up with all the things happening back in Japan, with the elections, the Olympics and other bad news…

Now I need something to cheer me up so I am back to my blog and baking!

First, I wanted to share this recipe – it’s my favourite raisin bread.

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I used molasses instead of sugar for this bread as it gives you a really nice dark colour, extra richness and depth of flavour.

A generous knob of cultured butter melting on top of a thick slice of this raisin bread is just heavenly. It smells gorgeous when toasted!

Raisin loaf with molasses

450g of high grade/strong flour

8g of salt

a little bit of cinnamon, nutmeg and clove powder

9g (1 tbsp) of powdered milk

180g of wild yeast starter  [40%]

37g of molasses [8.2%]

150g of milk *

100g of almond milk *

55g of water *

*liquid is 305g in total  [68%] you can replace almond milk with any kind of milk

45 g of unsalted butter [10%]

180g of raisins (soak in warm water for 10 min and drained)

Method

  • Put all the ingredients in a large bowl except for the butter and the raisins. Knead for 15 min.
  • Add the butter. Knead again until the dough becomes shiny. (app. 5-10 min)
  • Add the raisins. Combine them well into the dough.
  • Cover the dough with cling film or a wet tea towel and let it rise in a warm place for about 4 hours. (until it doubles in size)
  • Divide the dough into three. Shape it into balls.  Rest the balls for 15 min covered with cling film or a wet tea towel.
  • Shape each ball and put it in a loaf tin. (I’m sorry I can’t explain well without the photos! Search “how to shape mountain loaf” and you can find a lot of web sites explaining.)
  • Let it rise in a warm place for 1.5- 2h until the dough fills 80% of the tin.
  • Preheat the oven to 200℃, 20 min before finishing the final rise.
  • Spray water on the dough generously and bake it in the oven at 190℃ for 30-35min. (In the last 15 min, you might need to put foil on top if the top starts to get too dark)

Gorgonzola and Pecan Maple Pancake.

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I finally tried this combination, gorgonzola cheese with roast pecan nuts and maple syrup on yeast pancakes! (my yeast pancake recipe is here) It was even more yummy than I thought it might be.  Salty and sweet at the same time.  Happy gorgeous breakfast on the weekend.  😉

 

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Poorman’s Orange Juice

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The orange juice (I should say grapefruit?) I found in an organic shop called “Commonsense Organics” is my favourite juice ever! It tastes like a perfect mix of grapefruit and orange – as on the label, it is New Zealand grapefruit juice. The taste is strong and has a very distinctive tartness without being overpowering, still sweet. I love that bitterness you just don’t get with orange juice.

It’s not so much for kids as it’s a little bit bitter but oh boy! I LOVE it!! It’s great, as that also means no competition with the kids!!

Sunday Brunch Pancakes

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Sunday! We woke up later than usual as it’s the school holidays here in NZ. I was holding my medemoiselles off as long as I could so we could have brunch. I made wild yeast pancakes (recipe here) again as it’s super easy in the morning.

I made the pancake batter on Saturday night just before going to bed. Leave it at room temperature overnight. Then next morning, you have fluffy airy batter all ready to cook.

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I made corn and silver beet saute and crispy bacon, green salad to go with it. Of course, we had home made chocolate sauce, cream cheese and some fruits for sweet teeth.  🙂  These pancakes are very fluffy inside but not too light. I highly recommend them to those who make their own yeast!

 

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Sunday Prune Yeast Pancake

Sunday pancakes! I love having a special breakfast on the weekend.

These pancakes are made with my prune yeast. I got this recipe from an awesome Japanese blog called “Bochun Cafe”.
http://annko-38.cocolog-nifty.com/n/

Her baking is amazing and looks sooooo good I just had to try her recipe.

This recipe is fantastic and really easy. You just prepare the pancake mixture the night before (in no time) and let it rise overnight. The next morning, the mixture is ready to go – easy!

I say that but actually, these are my second attempt. The first try was a failure – I didn’t let it ferment enough so I ended up with a very thick and heavy pancake, not fluffy at all…

The worst thing about it was that these were the special fathers day pancakes the girls wanted to make for a surprise breakfast in bed… Whoops…

Anyway, the second time was a big success. They were really fluffy, not as light as with baking powder but these had a stringy bread-like bite and flavour. I think these are fantastic as a savoury dish. (They’re great as sweet pancakes as well)

I had them with bacon and salad. (and maple syrup with butter) Next time I want to try them with pecan nuts and blue cheese and maple syrup. Yummm.

These will be our regular sunday pancakes for a while, for sure!

 

 

Wild Yeast Pancake

100g of High grade/ Strong Flour
100g of Standard / All purpose Flour
20g of Sugar
3g of Salt
1 Egg ( L size)
150g of Soy milk (or milk)
50g of Water
1 tbsp of Olive oil
40g of Prune Yeast Starter (leaven)

Mix the flour, sugar and salt with a whisk, in a large bowl. In another bowl, mix well the prune starter and the water. Add the soy milk and the oil to the starter and water when they are well mixed.

Add the wet ingredients to the flour mixture and mix well until you get a nice, smooth batter. Cover the bowl and let it rise in a warm place overnight. The mixture should rise a little bit (I marked the volume of contents by sticking a piece of paper.) and become wobbly, like a thick jelly.

If you are not sure it is ready, try cooking one. If it is not ready (you get a dense and heavy pancake) put the bowl in hot water (not too hot) and leave it to rise for 30 min.