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Bread – April 2003

Customers frequently ask how to bake their own bread. This newsletter is just about bread recipes!

QUICK BREAD

Mix together in a warm bowl:
450 g flour (wholemeal / Dinkel / white / rye / mix)
1 tsp salt
1 tbsp raw sugar / molasses
1 heaped tsp active dried yeast
1 tbsp olive oil.
Add 300 ml warm water. Knead for 5 minutes.
Put in a baking tin and let the dough rise till double size in 20 minutes. Bake in a preheated oven, 220 C, for 40 minutes.

BATTER BREAD

Ingredients:
2 ½ cups whole wheat flour
1 ½ cup millet flour
1 cup rice flour
½ tsp sea salt
1 tbsp oil
3 cups water.
Combine flour and salt and oil.
Stir in water and mix until heavy and sticky.
Allow to stand for 8 hours or overnight in a warm place, then turn into heated oiled loaf pan. Bake in preheated oven at 190 C for 1 hour until nicely browned. Remove bread from pan and cool on a rack.
(Healing with Wholefoods, Paul Pitchford, 1993)

BREADMAKER BREAD

In this order into your breadmaker put:
1 heaped tsp active dried yeast
tiny pinch of Vitamin C powder (can get from the Herb Centre)
1 tbsp raw sugar or molasses
4 cups organic white flour or whole wheat flour
1 tbsp butter or oil
1 tsp salt
1½ cups of lukewarm water (slightly more for whole-wheat flour).
Put on long setting (3½ hours).

SOURDOUGH STARTER

Ingredients:
1 cup water
1 cup whole wheat flour.
In a sterilised jar and with a sterilised spoon, mix flour and water together (sterilise in boiling water):
use wooden or ceramic bowls + spoons – metal lessens fermentation.
Cover with a cotton cloth. Live airborne yeasts will begin to turn it sour. Stir daily with a sterilised spoon for uniform fermentation. After 3 days your starter will be ready. Loosely cover with lid and store in a cool place.
Before you use 1 cup of the starter:
Starter should be at room temperature.
Feed the starter with ¾ cup of flour and ¾ cup of water. Ready to use when it has some bubbles (takes about an hour).
Take 1 cup of starter for
baking, keep the rest of the starter in a cool place.

SOURDOUGH BREAD

Makes 3 loaves. Ingredients:
14 cups whole wheat flour
5 cups water
1 ½ tsp sea salt
1 cup sourdough starter.
Mix 7 cups flour with the water, salt and starter.
Add remaining flour slowly until dough becomes too thick to stir. Knead gently until smooth, uniform and elastic. Cover and let rise 2 hours in non-metal bowl. Knead dough again.
Shape into 3 loaves. Cut shallow slits in top to keep from cracking. Place in oiled and floured bread pans, cover, let rise for 4-6 hours.
Place in cold oven with pan of water on over floor. Bake at 220 C for 15 minutes. Lower heat to 180 C; continue cooking until golden about 45 minutes.
Remove form pans to cool.
(Healing with Wholefoods, Paul Pitchford, 1993)

GLUTEN-FREE BREADS

Gluten-free breadmaker bread

Procedure:
Mix liquid ingredients together in a bowl. (Do not use electric mixer, as this will aerate the mixture.)
Mix dry ingredients together in a large bowl.
Combine liquid and dry ingredients. Mix to a soft dough ensuring all ingredients are well combined.
Fold in additions, if applicable.
Spoon dough into breadmaker pan, pressing down with a spatula after each spoonful, to eliminate air bubbles. Lock bread pan into baking chamber.
settings: basic bread + medium crust
press "start".


Brown and White Rice Bread

- Liquid ingredients:
450 ml water
3 tbsp oil
3 eggs
1 tsp vinegar.
- Dry ingredients:
2 ½ cup white rice flour
1 cup brown rice flour
1 ½ tbsp Guar or Xanthan gum
3 tbsp raw sugar
1 ½ tsp salt
3 tbsp milk powder
2 tsp active dried yeast.

Millet & Amaranth Bread

Ingredients:
1 cup plain yoghurt or buttermilk
¼ cup olive oil
1 tbsp honey
1 ½ tsp active dried yeast
¼ cup warm water
2 eggs or egg replacer
1 cup millet flour
1 cup amaranth flour
½ cup chickpea flour.

Combine yoghurt and butter in saucepan, heating slowly to melt butter. Dissolve yeast and honey in the warm water; add yoghurt mixture and blend.
Beat in eggs add flours and beat well. Pour into well-oiled 4" x 8" loaf pan and let rise for 45 minutes. Bake at 190 C for 40-45 minutes or until done. Cool before cutting.

HOT CROSS BUNS

Ingredients:
1 heaped tsp active dried yeast
¼ cup warm water*
½ cup warm milk* (* or ¾ cup warm skim milk)
2 tbsp raw sugar
2 tbsp softened butter or margarine
½ tsp vanilla
½ tsp salt
½ tsp ground nutmeg
½ tsp cinnamon
2 eggs
½ cup dried currents and raisins
3 ½ cups flour (whole meal / white / Dinkel / mix)
for Gluten free buns use:
2 cups rice flour or quinoa flour + 1 ½ cups
buckwheat flour or corn flour + 1 tsp baking
powder
----------
2 Tablespoons water
1 egg yolk.

In a large mixing bowl, dissolve the yeast in the warm water. Add the warm milk, sugar, butter, vanilla, salt, nutmeg, cinnamon and 1 ½ cups of the flour (+ baking flour for gluten free buns). Beat until smooth. Add the eggs, one at a time, beating the mixture well after each addition. Stir in the dried fruit and enough flour to make a soft dough.
Knead until smooth and elastic, about 6 to 8 minutes. Cover with a damp towel and let rise in a warm place until doubled in size (about 1 hour).
Punch the dough down and shape into 12 - 15 balls. Place on baking paper on baking tray.
Cover and let rise until doubled (about 30 minutes). Using a sharp knife cut a cross on the top of each roll. Beat the water and egg yolk together and brush over rolls.
Bake at 190 C for 12 to 15 minutes.
When rolls are baked, cool on wire racks. Optional: drizzle an icing over the top of each roll following the lines of the cut cross.

Piko notes:

Pregnant Jo is on her maternity leave now. We'll miss her! But she'll be around and we will visit her over the hill and supply her with homemade cakes and hot breads.

You probably already met our new co-op member Kara . . . Kara is from Canada, she loves compost, mountain biking, surfing, vegetables and she can't wait till she gets a kayak and a snowboard .

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