Biscuit Week

Now…which of the three GBBO biscuit challenges did I attempt this weekend? Was it the playable biscuit board game, sandwich biscuits or the technically challenging fortune cookies? As much as I wanted to make an edible snakes and ladders, it was the slightly easier sandwich biscuits that took my fancy.

A number of biscuits came to mind like empire biscuits and custard creams but I’also made these before. I wanted to try a new bake and had a look through my biscuit cookbook by the GBBO iced biscuit queen, Miranda Gore Brown. One recipe that took my fancy was for bourbon biscuits. A biscuit tin favourite and something I remember from when I was younger and I used to raid my Grandma’s biscuit tin. But Mr W doesn’t like them (shocking considering how much he loves chocolate) and my mum won’t eat them so will need to be saved for a bake for work weekend.

Then I came across a recipe for lemon and poppy seed polenta biscuits. I’ve never seen the lemon and poppy seed combo as a biscuit before and have always wanted to try making lemon and poppy seed muffins (as they sound yummy). I also liked the idea of the cream cheese filling to sandwich them together instead of the typical buttercream filling you find with most sandwich biscuits.

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I spread the making of these over two days. Friday night I made the actual biscuits which was simpler than most as the ingredients can go straight in the food processor. When dividing the biscuits, make sure you make an even number that are roughly the same size as they will be sandwiched together. Be warned, you do need to make some room in the fridge as the biscuits need to be chilled for at least 30 minutes whilst on the baking trays. So, unless you have a super large fridge, maybe wait until the day before you do your food shop 🙂 Once baked, I left them to cool overnight so that I could be certain they wouldn’t melt the filling. On the Saturday morning I whipped up the cream cheese filling and sandwiched the biscuits together. Before starting this, make sure you pair up your biscuits so that you are sandwiching similar sized biscuits together. Nothing worse than being left with two biscuit sized extremes. Once made I’ve kept in the fridge as I don’t want the cream cheese filling to go off. I then let it come to room temperature before eating.

So….polenta in a biscuit. First time I’ve had one to be honest. I found that the texture and taste reminded me slightly of cornbread but with the zesty lemon coming through. They are quite substantial biscuit so you won’t be eating more than one at a time. In total I managed to make 10 sandwiched biscuits. If I was to make them again, I would consider making them smaller so that they are a bit easier to eat. The use of polenta and rice or spelt flour make these a gluten free bake.

Lemon and Poppy Seed Polenta Biscuits

Ingredients

  • 175g caster sugar
  • 20g quick-cook polenta
  • 100g rice or spelt flour (I used Spelt)
  • 170g unsalted butter, softened and cut into pieces
  • zest of two lemons
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 20g poppy seeds

For the filling

  • 200g full fat cream cheese
  • zest of one lemon
  • 1tbsp icing sugar
  • 2tbsp caster sugar
  • 2tbsp lemon juice

Method

  1. Put sugar, polenta and flour into a food processor and whizz well. Add the butter and lemon zest and whizz until it resembles small breadcrumbs. Sprinkle the poppy seeds over the mixture. Beat the eggs and vanilla extract together. Add the eggs to the food processor and mix to get a wet, sticky dough.
  2. Line some baking trays with non-stick baking paper. Using a small ice cream scoop or two tablespoons, place walnut sized balls of dough on the tray and keep them at least 5cm apart. Chill for at least 30 minutes.
  3. Preheat the oven to 180C and bake the chilled biscuits for 10-12 minutes (until golden and firm to the touch). Leave to firm on the tray for at least 10 minutes before transferring to a cooling rack to cool completely.
  4. Put all the filling ingredients into a bowl and beat together until light and creamy. Add a little more lemon juice if the mixture us to dry. When the biscuits are completely cold, spread a layer of filling onto the base of one biscuit and gently press a similar sized biscuit on top.
Recipe taken from Biscuits by Miranda Gore Browne
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Sourdough Crumpets

A few months ago I started my own rye sourdough starter. It’s not as difficult as you think. It’s just a combination of flour (dark rye for me) and water that you mix together. This mixture is then ‘fed’ on a daily basis with more flour and water until bubbles start to form. Some starter recipes suggest adding yeast but the whole point of sourdough is that yeast isn’t included, instead the fermentation from the bacteria helps the bread rise and gives the bread its distinctive sour taste. Whilst I’m feeding mine (in preparation for using it) I leave it on the side in a container with a tea towel over the top. When I’m not going to be using it regularly I put a lid on the container and place it in the fridge. This slows down the fermentation and reduces the activity of the bacteria. When I know I want to use it, I remove from the fridge, take off the lid, cover with a tea towel and allow to come to room temperature. I then repeat the feeding process until it starts to bubble/look frothy. Since running out of rye flour I have been using strong white flour. This hasn’t affected the starter and it still has a slight rye flavour to it.

I’ve been using King Arthur Flour and Hobbs House Bakery for guidance on how to make a starter and also for recipe ideas. I’m not an expert on sourdough so if you are wanting to start your own starter, please look at these websites.

My first bake using my starter was a rye sourdough loaf. I would give the bake a 5 out of 10. The flavour was there but the texture was a bit dense. Sourdough takes longer to kneed and I made it all by hand. The recipe said to kneed the dough for 10 minutes until smooth. I was kneading it for 30 minutes and felt I wasn’t going anywhere. I eventually stopped and continued with the recipe but it was wetter than I was expecting. Next time I will use a dough hook and see if that helps. Sourdough has longer proving times (up to 5 hours for first proving and 12 hours for second proving) which improves the distinctive flavour. I’ve also attempted making sourdough pancakes where the sourdough starter is incorporated into the pancake recipe. Again, these had the distinctive sourdough flavour and the earthiness of the rye flour. The texture was also similar to that of my usual pancakes. If you want to give these a go, the recipe I used is here. I included the addition of some chopped chocolate truffles. I added these to the top of the pancakes before I flipped them over in the pan. I served with blueberries and almond slivers as a birthday breakfast for Mr W.

Yesterday morning I decided to give sourdough crumpets a try. I was surprised at how few ingredients you actually need to make them. Although crumpet rings are not a necessary piece of equipment (apparently small food cans with both ends taken off work just as well) they do make life easier. I’ve also used them when making pancakes and poaching eggs (multipurpose utensil). I found the recipe on the Hobbs Bakery website (link above) when trying to find different uses for my starter so that it is not sat in the fridge for months on end.

Sourdough Crumpets (makes 4)

Ingredients

  • 270g sourdough starter
  • 1/2 tsp salt
  • 1 tbsp runny honey
  • 1/2 tsp bicarbonate soda

Method

  1. Mix your sourdough starter, salt and honey together in a bowl and leave to stand. The starter will slowly start to bubble (I left mine for 20 minutes and some small bubbles had appeared).
  2. Grease a frying pan and your crumpet rings. Place the frying pan on a medium heat and put the crumpet rings in the pan.
  3. Add the bicorbanate soda to your sourdough starter mix. This will cause the starter to bubble.
  4. Once the frying and crumpet rings are hot, pour the batter into the rings and leave a 1/2 cm gap at the top. Slowly cook the crumpets and keep an eye on the bottom of the crumpet as this can easily burn.
  5. Once the edges have cooked, gently take off the crumpet ring (may need to loosen edges with a knife) and flip the crumpet over. Cook for a further 3 to 4 minutes.
  6. Keep these warm whilst you repeat steps 4 and 5 with the remaining batter.

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I made four crumpets with the above recipe. These were delicious for breakfast (one with jam and one with butter).

I did find the crumpets a little too salty (which you also get with the shop bought kind) so would consider using  a little less.

I found the texture on my first two crumpets to be a bit doughy inside. For the next two I used  a lower heat and cooked for a little longer. I have yet to try these (4 for breakfast is a little excessive and Mr W doesn’t like them).

It’s back….GBBO!

So, the Great British Bake Off is back and some mixed reviews to go with it. For those who aren’t aware (where have you been?), GBBO has moved from BBC1 to channel 4. It’s taken everything with it except Mary, Mel and Sue. It’s the same tent in the same location with the same benches and even the same opening credits. There is now the addition of Sandie, Noel, Prue and some advert breaks (which is actually a welcome relief). Some reviews have been that it is obvious that the dialogue between Sandie and Noel is scripted and doesn’t seem as natural as Sue and Mel. What we need to remember is that the show is currently on it’s eighth series which means that there has been 7 years for the show to become what it was and for the dynamics to work (with Mary, Paul, Mel and Sue). I’m sure if we were to watch the first series again, we will have some comments to make about the presenters. Personally, I’m just glad it’s back on 🙂

So the first episode was cake week with the first bake needing to be a fruity cake. Now, this seemed to fit in well with my need to make a cake, in particular an apple cake….an Italian apple cake. Now I’ve made an Italian apple cake before but the flavours did not quite meet the bar set by the version Mr W had whilst we were on honeymoon. So I did a bit of research in preparation for my weekend bake and managed to find a recipe on pinterest which looked like the apple cake I wanted. It was simple and uncomplicated (just what I needed to ease me back into baking). The inspiration for mine came from Manus Manu , a website full of Italian recipes. This particular cake was light and moist with hints of vanilla, sweetness from the apple and a zing from the lemon zest. Would go perfect with a scoop of vanilla ice cream (or gelato if we’re being fancy). It definitely benefits from a dusting of icing sugar on top. I didn’t have any for the first time we ate it but bought some so we could have a dusting on our second slice (never assume you have an ingredient in).

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Torta Di Mele Della Nonna (Granny’s Apple Cake) (Serves 12)

Ingredients
  • 3 apples, peeled and sliced
  • 2 eggs
  • 200g plain flour
  • 100g butter, melted
  • 180g caster sugar
  • 150 ml milk
  • 1 lemon zest
  • 1 pinch of salt
  • 2 ½ tsp baking powder
  • 1 tsp vanilla extract
  • Icing sugar (for dusting)

Method

  1. Grease and coat with flour a 22 cm – 9 inch springform pan and keep it aside.
  2. Beat the eggs and sugar until pale and fluffy.
  3. Add the melted butter and keep beating.
  4. Add the milk and flour, little by little and keep beating.
  5. Add the baking powder, salt, lemon zest and vanilla extract.
  6. Fold in the apple slices and pour into the prepared springform pan.
  7. Bake in a pre-heated oven at 180°C  for 45 minutes.
  8. Let the cake cool down, then release from the tin, dust it with icing sugar and serve it.

As we don’t have 12 people in our house and didn’t particularly want to eat the cake for 6 days straight (as delicious as it is), I have put some slices in the freezer to test how well it freezes (fingers crossed).

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Portable Breakfasts

This month, Mr W and I spent a few days in Cambridge to celebrate our two year wedding anniversary (the time has flew by). Usually, we would book into a B&B but this time we were room only which meant finding somewhere to eat. Mr W did a little research and found some good reviews for a little cafe tucked away in the centre. Although the breakfast menu was a little limited (only about four options and the closest to a cooked breakfast was toast) Mr W was happy to try it. Boy we were glad. We enjoyed it that much that we went for breakfast again the next day. As Mr W put it, you don’t want to finish a holiday going somewhere new for breakfast and potentially be disappointed when we can go back to somewhere we really enjoyed.

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Mr W decided on the fruit compote, natural yogurt and granola whilst I tried the apple bircher muesli. Although I have made my own takes on bircher at home, I’ve never bought one and was intrigued as to what the consistency was going to be like. I’ve followed recipes where these has been way too much liquid (think an island of oats surrounded by a sea of milk) or quite dry. For me, this one had the moist texture I like when I make it. It was a combination of oats, grated apple, raisins, cinnamon and topped with some fresh fruit. Mr W’s was strawberry compote layered with banana, natural yogurt and topped with a soft, flapjack like granola. I think it was the flapjack granola that sealed the deal for Mr W. For those ever in Cambridge, head to Stickybeaks Cafe (for this breakfast), the Pint Shop (try the homemade scotch egg), the Free Press (quirky little pub), Jack’s Gelato (always room for ice cream) and Meat and Bread (amazing sandwiches and tasty sounding brownies).

When we got home, I made my version of the yogurt and fruit jam jar breakfast. First up I mashed some fresh strawberries with some honey, chia seeds and cinnamon. This was to get a soft compote like texture which still had some structure to it to prevent it seeping into the yogurt. So, I put a layer of the strawberry compote in the bottom of two jam jars , topped this with a layer of sliced banana and then a layer of natural yogurt. I then repeated the layering so that there were two layers of each. I then topped with some Graze strawberry yogurt protein topper. This has a mix of small toasted oats, freeze dried strawberries and crispy yogurt balls. I did the layering the night before and stored in the fridge overnight. In the morning I then added the protein topper so that it still retained it’s crunch. You could always top it with shop bought or homemade granola or use a different fruit for the compote. I can imagine stewed apples would be nice for autumn. My version got the thumbs up from Mr W.

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The serving of the bircher and yogurt pots in jam jars got me thinking that I could make similar things for breakfast to take to work. Recently I seem to be rushing in the morning and don’t get t enjoy my breakfast. My thoughts were that I could prepare the breakfast the night before and divide into two jam jars and that would be two day’s of breakfasts sorted. So, over the last two weeks I have had a portable jam jar breakfast for eight mornings and have tried three different recipes. My favourite (the one I repeated) was one that I found in a Madeline Shaw cookbook that I adapted slightly. When I initially saw it, it reminded me of the one I had in Cambridge. In the recipe, the amount of oats stated is a little too much for me. I also made some slight changes the second time by not adding any honey or maple syrup as I found it sweet enough and adding some raisins to the bottom of each jar. So, the night before I mixed 100g oats with a grated apple, 250ml almond milk, 1/2 tsp cinnamon and some vanilla (I use a vanilla grinder as it gives the flecks of vanilla that I love). Get two jam jars or containers and add a spoonful of raisins to the bottom of each and divide the oat mixture between the two jars and keep in the fridge. The following morning I topped the bircher with some natural yogurt, blueberries and some Graze vanilla sunflower seeds (beware, these are addictive). Although it didn’t look as pretty by the time I transported in to work, it still tasted yummy. I kept the other jar in the fridge for 2 days before eating and it was still fine.

I also made a carrot bircher (another Madeline Shaw recipe) and a layered chia pudding. For me, these recipes still need a bit of tweaking, Although the carrot bircher was okay, the texture seemed a bit sloppy and it needs the addition of some raisins or nuts to give it a carrot cake vibe. The chia pudding wasn’t firm enough and by the time I got to work, the yogurt had mixed together with it. By slicing the strawberries, I seemed to make it more difficult to eat. A compote idea might work better. I have managed to find some other chia pudding recipes which I’m going to try this week. Chocolate and peanut butter…. As we are approaching summer, these jam jar breakfasts are a great replacements for hot porridge. Here’s to more flavour combinations!

Rocky Road

Last Friday saw the UK raising money for Red Nose Day. At my work, we have one charity that we raise money for each year so nothing was organised to raise money for Red Nose Day. My dad, however, was involved in a number of events to raise money for this cause. First, he works in a call centre which was being used to take calls from members of the public wanting to make donations. Secondly, he was getting his head shaved to raise money. When he was younger, my dad used to have long hair and as he has gotten older he’s kept it short but has never dared to get rid of it completely. Why would he? He hasn’t started to lose any yet and it is still it’s natural colour (no grey appearing yet). Good on him for going through with it but now he’s worried it won’t grow back. Thirdly, charity bake sale. Cue him asking me (very nicely) if I’d do some baking for him. He re-requested some triple chocolate cookies that I baked for his team last month, which I did bake for him. But the week before, I found out that maltesers were promising to donate £5 for every photo that was posted on the Facebook page showing a Red Nose Day charity bake using maltesers. Now, that wasn’t a challenge I was going to ignore. So, it got me thinking about what I could make. Crush some maltesers and mix them into the cookie mix instead of chocolate chips? Nope, his team were looking forward to the original cookie recipe. Make some malteser cupcakes? Nope, last time I was involved in a cake sale, the cupcakes were still there until the end. Make a malteser cake? Nope, my dad would only worry about cutting it into pieces.

Rocky road….chocolate….biscuits….marshmallows….maltesers…winner!!!

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A bonus about rocky road is that it is simple to make and can be made in advance. No manic baking the day before trying to get everything ready for me to to take round to my dad. So, as mentioned above, my recipe only consists of four ingredients, yes, FOUR!! Everyone has an opinion on what should be in rocky road. Dried fruit, cherries, nuts, marshmallows, certain type of biscuit, certain type of chocolate, dusted with icing sugar….The list is endless. For me, I like to keep it simple. Adding too much can mean fewer people will buy it. With this recipe you can interchange the type of biscuit used (shortbread, shortcake, cookies, rich tea, digestives, oreo) or put in your favourite chocolate bar (crunchie, double decker, mars bar, milky way). But if you want to re-create my version, follow the below recipe.

  • 450g milk chocolate, broken into pieces
  • 150g ginger biscuits, broken into 1cm chunks
  • 100g mini marshmallows
  • 80g maltesers

Line the base and sides of a 7×9 inch cake tin with baking parchment. Place the milk chocolate in a heatproof bowl set over a saucepan of hot water. Bring the water to the boil, then take the pan off the heat and allow the chocolate to melt slowly. Once the chocolate has melted, remove the bowl from the pan and leave to cool slightly. If the chocolate is too hot the marshmallows will melt. Stir in the biscuits, mini marshmallows and maltesers and then press into the cake tin. Place in the fridge to chill for 1-2 hours or until set. Cut into 12 pieces.

I use basic own brand chocolate as I feel it is not as sickly as the brand and balances well with the sweetness of the rest of the ingredients.

I’ve made this before where I have used one third plain chocolate and two thirds milk chocolate which gives it a bit of bitterness.

I melted 50g white chocolate and drizzled over the top once it had set to add some contrast.

Mr W managed to sneak a piece before it went and loved it. I was worried the ginger biscuits might overpower but he felt they worked well. Feedback from my dad’s work has been good and some have wanted the recipe. Here you go 🙂

Krakow – City Break

Last weekend saw me, my sister and my mum take our first trip abroad together, just the three of us. It’s crazy that in almost 30 years, we have only ever been to London together on a mother/daughter break. We wanted to go somewhere different and a few of mine and my sisters colleagues mentioned how good Poland, in particular Krakow was. With the help of dad, we managed to get a good deal on flights on a hotel. The hotel, Queen Boutique was in a good location, 15 minutes walk from the Old Town and 5 minutes walk from the Jewish Quarter. The train station was 20-25 minutes walk away and was how we got to the centre from the Airport. 9 zloty each and a straightforward journey and walk (if I can work out how to buy tickets and which stop to get off at, anyone can).

Beer Hall

Bierhalle – Pork Crackling and Lard, Sour Rye Bread Soup, Pierogi, Beef Stew with Potato Pancake

Groats

Gruzinskie Chaczapuri Restraunt – Georgian Dumplings, Breaded Pork Cutlet with Roast Potatoes, Goulash with Sauerkraut and Groats

Milk Bar

U Babci Maliny – Mixed Pierogi. Peramin Chill Out – Cocktails and Gin

We stayed there for four days (Saturday to Tuesday) and planned two days of activities before we got there. The difficulty was deciding which to do. If you’ve ever been away with me, you’ll know that I love food and when I’m abroad (especially somewhere for the first time) I like to try as much of the local cuisine as I possibly can. I probably ate more in these four days than I do normally in a week! A unique way of doing this is booking onto a food tour. I was able to find one with the help of Trip Adviser. Eat Polska offered a small group tour around Krakow sampling local cuisine. In four hours you would visit four different establishments and sample 12 different foods (plus a shot of vodka). We did this tour on the Monday and was worried that we would be repeating foods that we had already tried as we were having our meals in restaurants that did local cuisine (think goulash, beetroot soup, pierogi and sauerkraut). But we needn’t have worried. Our tour guide took us to places that we wouldn’t have considered (or I turned down as not authentic enough), very informative on the history of Polish cuisine and a true foodie. We were learning from each other on food trends, behaviours around food and I picked up some recipes. I surprised her with my knowledge on Polish cuisine (all learnt from my Polish Meat Free Feast). I strongly recommend booking a place on this tour (or look for food tours on your next city break). It’s not only about trying local cuisine but also about learning about the history and culture of the country. We visited one of the numerous food markets and the amount of seasonal fresh produce available was good. Made me envious of how much we take for granted having produce available all year round. We struggled with the cheeses and meats but still managed to eat all our cake 🙂 Our eyes may have been bigger than our bellies as we then stopped of at E.Wedels for a trio hot chocolate taster. You’ll be pleased to know that we were then in food comas for the rest of the day.

Food Tour

Eat Polska Food Tour (plus a Trio Chocolate Sampler)

Our tastings were:

  • Zapiekanka – Polish Street Food, pizza
  • Zalewajka – sour rye soup
  • Barszcz z pierogiem – red borscht / beetroot soup with dumplings
  • Obwarzanek – Polish pretzel
  • Sliwka wędzona – smoked prunes (yes…that is correct)
  • Śledź maties z kwaśną śmietaną, gryczano grzybowym poppingiem i dymką – matjes herring with sour cream, buckwheat popping and spring onion (a modern twist on traditional cuisine)
  • Stek Hanger na ziemniaczanym racuchu z boczkiem z sosem z boczniaków i pieczonego czosnku – Hanger steak on potato pancake with bacon and oyster mushrooms and baked garlic sauce (a modern twist on traditional cuisine)
  • Biała kasza gryczana smażona z warzywami, słonecznikiem i boczniakiem – Fried white buckwheat with vegetables, sunflower and oyster mushrooms
  • Puree ziemniaczane – Potatoe puree
  • Warzywa z czosnkowo – ziołowym masłem – Vegetables with herbs & garlic butter
  • Wódka Baczewski – shot of Baczewski vodka
  • Polish cheeses: – twaróg – quark, oscypek – smoked sheep’s milk cheese, koryciński – cow’s milk cheese, klagany – mild cow’s milk cheese, homiłki – cheese balls with mint
  • Coldcuts platter: schab – pork loin, salceson – brawn, boczek – pork belly, kiełbasa – sausage, pasztetowa – spreadable pate
  • Vodka chasers : smalec – lard, chrzan – horseradish, ogórki kiszone – sour pickles, sour dough bread
  • Kremówka – cream cake

Our second booked activity was a visit to Auschwitz and Birkenau. Although my mum was a bit reluctant to go on this tour, we felt we needed to as it is part of our history. Although very emotional, the tour and attraction have been done in a respectful manner. It is something that you would need to do if visiting Poland. It does take a day to visit and I would suggest that you only do the one trip in the day. Some tours offer both this and a visit to the salt mines but personally, I think that it is too much for one day. However, I would like to go back and visit Krakow again to go to the Salt Mines and visit some of the other attractions that we were unable to do. We managed to walk around the Castle and visit the Underground Museum. 

Sights

Before getting to Krakow, I had a mental list of the different foods that I wanted to try and I managed to sample them all. On our first day we had lunch in a beer hall where I got to try sour rye bread soup with white sausage. In the evening I tried Georgian beef stew with groats and sauerkraut. I learnt from the food tour that groats is buckwheat and is a well used grain in Poland. The following evening we visited a milk bar which was different. The menu consists of cheap, traditional foods. The room is set up with long benches and stools and is more of a self service. Orders are placed at the till and you then wait for your number to be called. I tried to re-create my homemade Polish feast and tried the beetroot soup and the peirogi three ways. Another thing I learnt from the food tour was that the beetroot borscht I’d made is known as Hungarian borscht in Poland (explains why the beetroot soup was more of a broth in the milk bar). Our final meal in Poland was in the Jewish District where we enjoyed a set menu. I finally got round to trying the last item on my mental food list, bigos stew!

Momo

Momo Cafe – Pumpkin Soup, Bigos (Hunters Stew), Mama’s Tea.

Soft Baked Pretzels

One of my New Year  ‘resolutions’ was to bake more bread/dough based recipes. I’ve mentioned in my blog a couple of times that it is one of the baking areas that I feel less confident in. The main reason for this being unsuccessful proving in the past. So this year, I aim to bake a new bread/dough based recipe once a month.

January saw me making my first rye bread. Over the last few months, rye bread has become one of my favourite bread options. Especially toasted for breakfast with smashed avocado or almond butter and banana. I particularly like the dense texture which is one reason why Mr W doesn’t like it. For this bake I followed the suggested recipe on the back of the dark rye flour pack. It was an easy recipe to follow (although the addition of a beaten egg threw me a little) and the end result was a decent, although basic, rye loaf. This recipe was more like the rye breads that you can buy from the bakery section in your local supermarket as opposed to a traditional rye bread. Although it did have the addition of caraway seeds which gave it a slightly aniseed taste which took a while to get used to when eating for breakfast. I’m going to attempt this bake again and follow a recipe Paul Hollywood recipe. His ‘How To Bake’ book has a number of different ones.

February found me wonder what to bake. I didn’t want to bake another bread as I wanted a new challenge. Also, I want to attempt sour dough but I am waiting until summer so I have warmer temperatures to get a starter growing. Mr W didn’t like my suggestion of attempting doughnuts again so I asked my sister for suggestions. I should have guessed what she would want me to bake. Her favourite bakery snack that she had to have every day whilst we were in Germany. Pretzel. A soft baked pretzel. I tried to put her off them by telling them that they were dipped in caustic acid before being baked (honest fact there, it gives them the crunchy outer texture. I was able to find a fairly easy recipe online that got the nod from sis.

They were surprisingly easy to make. They used active yeast which isn’t a yeast I’ve used before. As the name suggests, it needs to be activated in water before use. I’m used to fast action yeast. Unsurprisingly, the hardest part was shaping the pretzels put for a first attempt, they weren’t too bad. Ideally, they need to be eaten straight away as after two days, they’d past their best (but sis still ate them). Although not as good as shop bought, they were a decent attempt. The texture was softer but it had the flavour. They did seem a little greasy which is down to the lashings of melted butter that was used to coat them. I followed the recipe from this blog. If you want to try making them, head over. Do follow the recipe exactly. Although I thought there was too much melted butter it’s better to use your own judgement. See if you can master the classic pretzel shape. You think you’ve managed it but by the time it comes out of the soda bath, its a soggy mess lol.

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