I have yet to try it again, but it was soooooooo delicious :) I love my grains!
It got a little mangled as I didnt line the tin and it stuck. :S But, How delicious.
I have always wondered what I would do to make a cake minus the raising agents! Some one posted I think on here their version, it was I think Nectarine? I may be delusional so who knows.
I found the recipe, and made the cake and it is almost gone (and it isnt even 24 hours old!
I baked a fair amount this week, so this is the first of two or three posts.
Wholemeal Oat Bread.
Pre soak
1cup Rolled Oats
1 1/2 cups just boiled water
1 1/2 teaspoons salt
1 teaspoon honey (or sweettner of your choice if you choose to even add sweetner)
Dough
1 1/2 teaspoons yeast
1- 1/12 cups water
3 cups of wholemeal flour. (high gluten/strong/very strong)
1 - 2 cups extra for kneading.
Hello all...
I used Danielle Forestier's baguette recipe from her demo on Julia Child PBS video to make these batards. My oven wasn't large enough to make baguettes so I opted for the batards. She doesn't use a pre-ferment, only yeast. I didn't get the nice large holes in the interior that are characteristic of French baguettes/batards but I suspect it was because the dough should have been a little wetter and I wasn't gentle enough with the dough when rolling, pinching and shaping it, but they tasted very good. I'll keep trying.
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This past summer, one of my sisters-in-law brought most wonderful crackers as part of her offering for a family dinner. My sister-in-law's crackers were fabulous and she claimed they weren't all that difficult to make.
It turns out she's right. Even though they require double baking, they're dead easy. And they're delicious!
I made a few changes to the recipe my sister-in-law copied out for me.