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A journey into the world of Artisan food. Sunday, 26 February 2012. A light Pumpernickel loaf. Dried active yeast (2 tbspn) and 1/2 cup warm water and a pinch of sugar. 1/2 cup Molasses (available from health food shops). 1/4 cup apple sauce. 4 tbspn unsalted buter. Flours: Wholemeal (1/2 cup), Stoneground Rye (2 cups), White (4 cups) If you want a 'heavier' loaf than just reduce the amount of white in exchange for rye. 1 cup of wheatbran (rich in vit B and folic acids). 2 tbspn caraway seeds. 8) Knead t...

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tartntoast | tartntoast.blogspot.com Reviews

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A journey into the world of Artisan food. Sunday, 26 February 2012. A light Pumpernickel loaf. Dried active yeast (2 tbspn) and 1/2 cup warm water and a pinch of sugar. 1/2 cup Molasses (available from health food shops). 1/4 cup apple sauce. 4 tbspn unsalted buter. Flours: Wholemeal (1/2 cup), Stoneground Rye (2 cups), White (4 cups) If you want a 'heavier' loaf than just reduce the amount of white in exchange for rye. 1 cup of wheatbran (rich in vit B and folic acids). 2 tbspn caraway seeds. 8) Knead t...

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1 tartntoast

2 you will need

3 1tbspn of treacle

4 1 tbsp salt

5 method

6 posted by

7 vanessa

8 no comments

9 email this

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tartntoast | tartntoast.blogspot.com Reviews

https://tartntoast.blogspot.com

A journey into the world of Artisan food. Sunday, 26 February 2012. A light Pumpernickel loaf. Dried active yeast (2 tbspn) and 1/2 cup warm water and a pinch of sugar. 1/2 cup Molasses (available from health food shops). 1/4 cup apple sauce. 4 tbspn unsalted buter. Flours: Wholemeal (1/2 cup), Stoneground Rye (2 cups), White (4 cups) If you want a 'heavier' loaf than just reduce the amount of white in exchange for rye. 1 cup of wheatbran (rich in vit B and folic acids). 2 tbspn caraway seeds. 8) Knead t...

INTERNAL PAGES

tartntoast.blogspot.com

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tartntoast: May 2011

http://tartntoast.blogspot.com/2011_05_01_archive.html

A journey into the world of Artisan food. Tuesday, 24 May 2011. I can’t believe it’s Gluten-free! There is a market out there for gluten-free products, but is it being served? In my opinion, wheat intolerant or coeliac disease sufferers have every right to enjoy freshly baked breads, cakes and pastries. Why should coeliac sufferers miss out on all the yummy goods most of us can access without any painful side effects? This week’s baking with Emmanuel Hadjiandreou (his book is out soon! Be creative. E...

2

tartntoast: March 2011

http://tartntoast.blogspot.com/2011_03_01_archive.html

A journey into the world of Artisan food. Tuesday, 29 March 2011. Tiger Bread - our version. Le pain a la biere - our version of tiger bread. Tiger bread - a supermarket name for bread made with a rice flour topping that gives a stripey, crunchy finish once baked (Remarkably, Sainsbury's can seemingly sell an 800g for 77p! For the dough, we made up a white bread (overnight and stored at ambient temperature):. Strong white flour 5000g. For the tiger topping:. Light Rye flour 450g. Beer ('Roaring Meg') 600g.

3

tartntoast: A light Pumpernickel loaf

http://tartntoast.blogspot.com/2012/02/light-pumpernickel-loaf.html

A journey into the world of Artisan food. Sunday, 26 February 2012. A light Pumpernickel loaf. Dried active yeast (2 tbspn) and 1/2 cup warm water and a pinch of sugar. 1/2 cup Molasses (available from health food shops). 1/4 cup apple sauce. 4 tbspn unsalted buter. Flours: Wholemeal (1/2 cup), Stoneground Rye (2 cups), White (4 cups) If you want a 'heavier' loaf than just reduce the amount of white in exchange for rye. 1 cup of wheatbran (rich in vit B and folic acids). 2 tbspn caraway seeds. 8) Knead t...

4

tartntoast: September 2011

http://tartntoast.blogspot.com/2011_09_01_archive.html

A journey into the world of Artisan food. Saturday, 17 September 2011. Dillisk Bread - taste of the sea! Having spent last week on the Irish coast we were lucky enough to be taken seaweed foraging with Bruce Macdonald who has been foraging coastlines for some 10 years. I had always been curious about cooking with seaweed and in particular what type you would use in bread. Top tips for seaweed foraging:. Never turn your back on the tide! If you are unsure, check with the local water authority. Seaweed can...

5

tartntoast: January 2012

http://tartntoast.blogspot.com/2012_01_01_archive.html

A journey into the world of Artisan food. Sunday, 1 January 2012. My New Year's breakfast started around eleven in bed with some warm toasted cinnamon and raisin bread and much needed lashings of sweet homemade jams. This is an easy loaf to make and a good way to use up your leftover ingredients from christmas cakes and puddings and whilst it bakes you can enjoy the spicy chrismassy smells filling the house once more. 400g White strong flour. 10g fresh yeast (or 5 grams of dry / or 1 tsp). Subscribe to: ...

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A journey into the world of Artisan food. Sunday, 26 February 2012. A light Pumpernickel loaf. Dried active yeast (2 tbspn) and 1/2 cup warm water and a pinch of sugar. 1/2 cup Molasses (available from health food shops). 1/4 cup apple sauce. 4 tbspn unsalted buter. Flours: Wholemeal (1/2 cup), Stoneground Rye (2 cups), White (4 cups) If you want a 'heavier' loaf than just reduce the amount of white in exchange for rye. 1 cup of wheatbran (rich in vit B and folic acids). 2 tbspn caraway seeds. 8) Knead t...

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