Honey Walnuts Rye Sticks

Honey and walnuts, Rye....that is my favorite combination of bread. I made stick bread. These are handy for breakfast. When I don't have time to have breakfast as sitting down, just grab sticks and bite as walking to work.

But I prefer having these sticks as toast with butter , tea and sitting down !!

Sourdough starter is made from Rye flour and White flour of mixture. The bread contain 70% White flour and 30% Rye flour. So it is not so dark color.
You can enjoy crunchy crust and walnuts. Natural sweet from honey and sourdough.

Honey Walnuts Rye Sticks

Sourdough starter

50g White flour

50g Rye flour

100cc Water

1 Table spoon of beer yeast (or pinch of yeast)

Final dough

230g White flour

70g Rye flour

8g Salt

40g Honey

130cc Water

15g Unsalted butter

40g Walnuts (chopped)

Time

Mix 10min

　　　　　　　　←add butter

Mix 10min

　　　　　　　　　←add walnuts

Fermenting 8 - 10 hours

Deflate

Devide 700g = 140g x 5

Shaping

Slashing

Baking 200℃ 8min 180℃ 15min

           Turn off 5min

1. Day 1

In a container, combine rye flour and water, beer yeast. Set it 6 - 10hours to ripen at the room temperature. When it start bubbling, place it into the fridge to rest.

2. Final dough

Combine luke-warm water and honey.

In the mixer or bread machine, combine the final dough ingredients except butter and walnuts. Mix it 10minutes till it becomes smooth and elastic. Add butter and mix it another 10minutes.
Then add walnuts then knead it till it is completely combined.

4. Put it into the container, then proof it at warm place (30℃) till it becomes bigger size (about 8 - 12 hours).

5.  Pour the dough onto floured counter. Deflate and divide into 70g each.

6. Shape it into sticks.

7. Place it at worm place (30℃) for 1.5 - 2 hours.
Preheat oven at 210℃ with baking a tray.

8. Take the baking tray out from the oven. sprinkle flour. Transfer the dough on it.
Slash the dough.

9. Bake it at 200℃ for 8minutes with steam. 180℃ for 15minutes. Turn off and leave it for 5minutes.

10. Cool it down on the wire rack.

It is posted at Yeastspotting.

Pepper Gruyere and Ham Croque Monsier

Ham and cheese is the ordinary combination of sandwich. But If you got special cheese or ham, it would be special.

I baked Malt grain loaf. It contains wholemeal flour and malt barley grain left over from beer brewing.
I really like baking bread, but usually I just eat my bread loaves as butter and jam toast.

I thought i need something different recipe with my loaves. I need to try to make them special!!
Then I made croque monsier with this loaf.

When I saw the recipe, what a rich cheese sauce!!! White sauce, egg yolk and cheese!!
I make it pepper flavor. Cheese sauce melt in your mouth.

Pepper Gruyere and Ham Croque Monsier

(serves 2)

40g Butter softened

2cm thick slices Bread

1 table spoon of Plain flour

6 table spoon of Milk

1 Egg yolk

2 tea spoon of coarsely ground Pepper

75g Gruyere, grated

4 thick slices Ham

1. Preheat the grill.
Apply butter on the 2 slices of bread using about 1/3 of the butter. Place place on a chopping board or a plate with the buttery sides facing down.

2. Melt the remaining butter in a small sauce pan over a medium heat and add flour. Stir them together until they are blended. Then add milk gradually until them mixture has become smooth and very thick.

3. Remove from the heat and stir in the egg yolk, pepper and gruyere, then beat the sauce until the cheese has melted.

4.  Spread the cheese mixture over the unbuttered sides of 2 slices of bread. Place 2 slices of ham on top of each and sandwich with the other unbuttered bread slices.

5. Press them down lightly. Flip over the sandwiches using a palette knife so they are buttered side-up.

6. Place on to a baking sheet, and grill for 2 minutes until golden. Remove from the oven and flip over once again and grill it another 3minutes.

It is placed at Yeastspotting. 

Coconuts Stout Chocolate Rye Loaf

I have been getting beer yeast from a brewer. It is really interesting. He brews a variety of beer. Each kind of beer yeast has different taste.

Now I got Coconuts Stout Beer yeast. I haven't tried the beer yet. It is on the way to fermenting in the bottle for 3 weeks. But I got that yeast, so luckily I could taste and imagine flavor from the yeast at earlier than anyone else.

This yeast tastes smoky and bitter. Of course, bread will be bitter and dark color. I got a idea from the taste. It could be bitter bread. It would match with bitter chocolate and Rye flour.

This loaf is basically Rye bread. I add cocoa powder and 70% cacao chocolate to make bitter. And coconuts fine and Molasses not to make it too sweet.

Oh, I should have asked him to leave coconuts fine that soaked into the beer before bottling.

Anyway, this bread taste like bitter and dark chocolate. It doesn't taste too sweet.  Aroma, chocolate and coconuts, is really nice.

I know it is difficult to get stout beer yeast. So you can use pinch of yeast with starter and stout beer instead of water with final dough.

Coconuts Stout Chocolate Rye Loaf

Sourdough Starter

Day 1Rye flour 50g
Water 50g
1 table spoon of beer yeast
(or pinch of active dried yeast)Day2
Rye flour 50g
Water 50g

Final Dough

240g Bread flour

160g Rye flour

1 table spoon of cocoa powder

8g Salt

40g Molasses

Water 160cc

All starter

50g 70% Cacao chocolate (chopped)

50g Coconuts fine

1. Day 1

In a container, combine rye flour and water, beer yeast. Set it 6 - 10hours to ripen at the room temperature. When it start bubbling, place it into the fridge to rest.

2. Day 2

Refresh the starter. Add rye flour and water. Set it 6 - 10hours to ripen at the room temperature. When it start bubbling, place it into the fridge to rest.

3. Final dough

Combine luke-warm water and molasses.

In the mixer or bread machine, combine the final dough ingredients except butter and chocolate, coconuts. Mix it 10minutes till it becomes smooth and elastic. Add butter and mix it another 10minutes.
Then add chocolate and coconuts, then knead it till it is completely combined.

4. Put it into the container, then proof it at warm place (30℃) till it becomes bigger size (about 8 - 12 hours).

5. Pour the dough onto floured counter. Deflate and preshape it. Let it rest with cover for 20minutes.

6. Shape it into loaf.

7. Place it at worm place (30℃) for 1.5 - 2 hours.
Preheat oven at 220℃ with baking a tray.

8. Take the baking tray out from the oven. sprinkle flour. Transfer the dough on it.
Slash the dough.

9. Bake it at 220℃ for 10minutes with steam. 180℃ for 15minutes, 160℃ for 15minutes. Turn off and leave it for 10minutes.

10. Cool it down on the wire rack.

It is posted at Yeastspotting.