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.

Curry Buns

This is one of popular savory deep fried bread in Japan.
It is made of slightly sweet dough, filled with hot thick curry.


My friend asked me to make Japanese curry buns. Then I made it for him and his friends. I arranged the shape. It is usually round shape. But I made it long shape to cut and share easily with 15 people.

To make curry filling, chop off all  vegetable. And make it very thick. I used mince beef, onion, carrot, potato, zucchini for curry. I made it day before make the dough. Because curry filling has to be cold in the fridge to wrap with the dough.
The dough is like doughnuts. To make crispy crust, I add baking powder.
And when I proof the dough before fry, I keep it dry. Usually I keep not to dry the dough all the time. But It is better dry dough surface, it makes crispy in the deep fry oil.

Only one thing to care!!  If the dough is not sealed properly, the bun will burst in the oil, which ends up to be quite a mess (oil seeps in, filling seeps out).

Curry Buns

Dough

Bread Flour 240g

Plain Flour 60g

Baking Powder 5g

Dried Yeast 3g

Sugar 25g

Salt 5g

Unsalted butter 30g

Water 185cc

Very Thick Curry Sauce (Kept in the fridge)

Water

Bread crumb

1. In the mixer or bread machine, combine the all dough ingredients. Mix it 15 minutes till it becomes smooth and elastic. 

2.   Put it into the container, then proof it at warm place (30℃) till it becomes bigger size (about 1hour).

3. Pour the dough onto floured counter. Deflate and preshape it.Divide into 55g ball each.  Let it rest with cover for 20minutes.

4. Shape them.

A. deflate a ball with your palm. Make 10cm round with the rolling pin.
B. Place the curry filling on the side.
C. Fold over as pulling the dough.
D. Seal it with your finger tips. Try not to touch the filling to seal properly.

Roll and make nice shape.


5. Soak in to water, dip into and cover with bread crumbs. 
Put them on the wire rack. 

 6. Place them on the warm place (30℃) without steam.
Keep them dry.


7. Preheat the deep fry oil at 180℃.
Deep fry them 90seconds each side. 

8. Cool them down on the wire rack. 

It is posted at Yeastspotting. 

Walnuts Rye Sourdough

This is one of my favorite bread.
It doesn't proof much. Because it is made from Rye sourdough starter. And 1: 1: 1 = white flour : Rye flour : wholemeal flour.
It has to be baked with steam at first and gradually low heat for 1 hour.

It is quite dark bread. I like to toast and have it with honey!!

Walnut Rye Sourdough

Rye Sourdough starter
Day 1
Rye flour 40g
Water 50g
2 teaspoon of beer yeast
(or pinch of active dried yeast)
Day2
Rye flour 40g
Water 50g

Final dough 

White Flour 135g

Wholemeal Flour 135g

Rye wholemeal 55g

Salt 8g

Caraway seeds 2 tea spoons

Molasses 19g

Water 150cc

Unsalted Butter 10g

Walnut 100g

Time

Mix 10minutes

Add butter and walnut

Mix 10minutes
Fermenting 7 - 10hours

Deflate
Rest 20 minutes
Proofing 1hour30minutes - 2hours
Bake 220℃　10minutes
180℃ 10minutes
160℃ 40minutes
Turn off fire 10minutes

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

In the mixer or bread machine, combine the final dough ingredients except butter and walnut. Mix it 10minutes till it becomes smooth and elastic. Add butter and mix it another 10minutes.
Then add walnut, and 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. sprinke flour. Transfer the dough on it. 
Slash the dough.

9. Bake it at 220℃ for 10minutes with steam. 180℃ for 15minutes, 160℃ for 35minutes. Turn off and leave it for 10minutes.  

10. Cool it down on the wire rack.

It is placed at Yeastspotting.

Orange Rye Sourdough

My beer yeast works very well. I made starter with rye flour and beer yeast. I m so impressed with rye starter. It was fragrant with fruity aroma. I never have like that before. Rye flour fermented well with beer yeast.


With this Orange Rye Sourdough, I used a whole orange, squeezed juice, shave and chopped peel. Orange makes hint of citrus, but I added muscovado sugar to make it mild and dark color.
Actually orange and muscovado sugar work together well.
You could use molasses instead of muscovado sugar.

It is perfect for breakfast. Toast them and apply butter. You could taste natural rye flavor and citrus aroma.

Orange Rye Sourdough (make 2 small loaf)

Rye Sourdough starter
Day 1
Rye flour 50g 
Water 50g
2 teaspoon of beer yeast
(pinch of active dried yeast)


Day2
Rye flour 50g 
Water 50g


Final Dough
1 orange
240g bread flour
60g Rye flour
140cc squeezed Orange juice and water
8g Salt
15g Muscovado Sugar
All starter
10g Unsalted Butter
100g Orange peel


Time
Mix 15minutes
Fermenting 7 - 10hours
dividing
Rest 20 minutes
Proofing 1hour30minutes - 2hours
Bake 220℃　10minutes
180℃ 10minutes
160℃ 20minutes
Turn off fire 10minutes

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, beer yeast. Set it 6 - 10hours to ripen at the room temperature. When it start bubbling, place it into the fridge to rest. 

3. Final dough

In the mixer or bread machine, combine the final dough ingredients except butter and orange peel. Mix it 10minutes till it becomes smooth and elastic. Add butter and mix it another 5minutes. 

Then add orange peel, and knead it till it is completely combined.

4. Put it into the container, then proof it at warm place (30℃) till it becomes double size (about 6 - 10 hours).

5. Pour the dough onto floured counter, then deflate it, knead briefly. Preshape it and let rest, covered, for 20 minutes.

6. Shape into final loaf, make it oval ball. Sprinkle enough flour onto a basket. Put the dough into the floured basket.

7. Place it into warm place (35℃) with spray water, rise it for 1 - 2 hour till it becomes double size. Preheat oven at 230℃ with the baking tray.


8. take the baking tray out. Put the dough on the floured baking tray as upside down the basket. Score slant line on the dough with a sharp knife. Spray water. 


9. Put the dough at 220℃ with steam with 10minutes, 180℃ for 10minutes, 160℃ for 20minutes. Turn off fire and leave the loaf in the oven for 10minutes. 


10. Cool them down on the wired rack. 

It is placed at Yeastspotting. 

Salty Beer Baguette

Last day, I got beer extract yeast from my friend. Since then, I make sour dough starter with beer yeast. It is amazing!! Fermenting bubble has fruity aroma and proofing well. I m so impressived!!

Then I got an idea to make bread with beer.
I used beer instead of water. I got beer from the brewer of my friend. He gave me beer before bottling. So no carbon dioxide with this beer. I recommend to use light color beer. Dark beer make brown color crumb.

To make sour dough starter, half flour and half beer and bit of beer yeast. You can smell beer aroma from starter.
After fermenting the final dough, I tried not to deflate the air bubble. Handle the dough with care and gently.

I make it baguette shape and 1 slash. before placing the oven, drip little of olive oil on the slash. It helps crust open up and crispy crust. Sprinkle Rock salt!!

Crumb has beer aroma, and salty taste. Slice and toast them, it could be perfect snack for drinking beer or wine!

Salty Beer Baguette (make 2 loaves)
Sour Dough starter
Day 1
75g Bread Flour
75cc Beer
2 tea spoon of Beer yeast

Day 2
75g Bread flour
75cc beer

Final Dough
250g Bread Flour
All of starter (300g)
8g Salt
20g Honey
Beer 122cc

Olive oil
Rock Salt

1. Day 1
In a container, combine flour, beer and beer yeast, then stir it. Set it 6-10 hours to ripen at room temperature. When it start bubbling, put it into the fridge, and let it rest.

2. Day 2
Refresh the sour dough starter. Add flour and beer, then stir it. Repeat to set it 6 - 10 hours, and let it rest in the fridge.

3. Day 3 (Start to make the final dough. )
In the mixer or bread machine, combine the final dough ingredients. Mix it 5 minute till it is completely combined.  
4. Put it into the container, then proof it at warm place (30℃) till it becomes double size (about 6 - 10 hours). First 2 hours and 3hours, fold the dough.

Before and after fermenting.

5.   Pour the dough onto floured counter with scraper gently.

Don't deflate these air bobble!!

6. Divide it two (400g each).

7. Shape them into baguette.

Gently pat the dough with your palm.

A. Fold 1/3of up side.

B. Turn it around, fold 1/3 of another side.

C. Seal it with fingers.

D. Roll it and make it nice shape.

8. Transfer the dough on the floured cloth.

.

9. Cover and Proof them at room temperature for 1hour 45minutes.

Meanwhile, preheat the oven and baking tray at 230℃.

10. Take the baking tray out from the oven. Sprinke enough flour on it.

Transfer the dough gently on it.

I used a board to keep nice shape.

11. Slash them. Drip olive oil on the slash. Sprinkle Rock salt.

12. Bake it at 220℃ for 10 minutes with steam. Reduce heat at 180℃ for 15 minutes and 160℃ for 10 - 15 minutes.

13. Cool them down on the wire rack.

It is placed at Yeastspotting.