Skibum's blog

Breakfast this morning: raspberry, blueberry poppy seed muffins. Mix the wet and dry ingredients separately then combine. Gently fold in the blueberries. Fill prepared muffin tins half way, then press a whole, large raspberry in the center and fill up the tins. Bake @ 400F for 20 minutes turning at the half. Enjoy!!!

 Super easy:

1 cup flour

6 Tbs sugar

2 Tbs poppy seeds

1 t baking pow

1/2 t baking soda

1/2 t salt

1 egg

1/2 cup raspberry yogurt

2 Tbs canola oil

1 t lemon extract

This is another take on Norm's onion buns, one of my favourite recipes on TFL. Previoously I used 2 Tbs dehydrated onion and this time added 1 Tbs granulated dehydrated garlic and re-hydrated both in hot water. The soaking water was of course used in mixing the dough. 

Buy did these ever smell good baking! They also have a great flavour and snap to the crust and a nice open crumb. I got the proofing right this time and the buns rose to a more normal size than my last bake. Thanks Bonni!!!

The garlic adds an extra kick to an already outstanding recipe!

After a long absence from baking due to visitors, travel and so on, I have gotten away from baking my own bread. With the winter months and some insanely cold weather in these parts it seemed like a good time to fire the oven up. I used 2 Tbs of dehydrated onion and enough water to make the dough plus some which will get absorbed. the soaking water was used in the dough -- of course! As I am in a very dry environment I upped the hydration to 70% and used a little more egg than recommended, but this dough made great tasting buns and was a dream to work.

Well this loaf is similar in many respects to my lasted posted bake, with two changes: barley malt syrup instead of brown sugar and more of it by weight and one whole egg, beaten. 

Soaker

20g white wheat berries

20g red wheat berries

10g red flax

10g gold flax

10g quinoa

174g hot water

I soaked this 24 hours in a cool dark place, then added:

10g wheat bran

10g steel cut oats and left it to sprout for another day or 2

When the berries are sprouting I finish the mixing.

Milk scald

174g milk scalded

I enjoyed the sprouted grains and seeds so much in my last multi grain loaf that I baked another one and a a third on the go. A week later this bread is still making great toast.

Soaker

20g white wheat berries

20g red wheat berries

10g red flax

10g gold flax

10g quinoa

174g hot water

I soaked this 24 hours in a cool dark place, then added:

10g wheat bran

10g steel cut oats and left it to sprout for another day or 2

When the berries are sprouting I finish the mixing.

Milk scald

174g milk scalded

Belated Happy Canada Day to my Canadian friends on TFL and best wishes for a great Fourth of July for my American friends!

On the left and center pulla, which I have covered in other posts and on the right. A 12 grain and seed bread raised successfully from a YW starter. Thanks dabrownman for sharing your starter build tips!

Well after an extremely busy spring, I have found the slack time to begin baking again. 

Several weeks ago our local Sobey's grocery store was bought and re-branded to SaveOn Foods and I was given a coupon for a free loaf of bread. It was my first loaf of grocery store bread in nearly 21/2 years and to my surprise, I quite liked it. My first attempt at a YW multi grain bread resulted in a brick, so I bought another loaf of store bread.

The skiing has been fantastic and I am down to one bake a week for three weeks running now. This is the third go around of my yeast water pulla/babka dough. Again another take on the ITJB yummies! I actually have a store bought loaf of bread because it was free. We will see. This loaf was filled with a mix of walnuts and hazelnuts on top of a chocolate buttercream. OH MY! 

I again used my YW/ SSD levains to make a pulla dough. Having chocolate butter cream and cinnamon sugar ITJB, sliced almonds and chopped hazelnuts on hand, I rolled the dough out as a babka. The Kranz variation as I Googled, involves cutting the rolled up babka in two and twisting the stands together. Then I folded it into a loaf pan. Oh my!

Happy baking, Brian 

Well I started a pulla dough intent on making a standard braid. Then I realized I had both cinnamon sugar, chocolate butter cream and sliced almonds on hand, so decided to roll it out and fill it Babka style. Another loaf which is hard to stop eating! Not quite the kitchen sink jobs that dab and Lucy produce but OH MY, yummy!!! :-)

Happy baking folks! Brian