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This recipe is from "Hodgson Mills Whole Grain Baking" book.  I was reading this book last night when I came across this recipe.  After reading it over I thought, why not.  I like Cinnamon Rolls. 

Heres the recipe:

For the Dough:

• 3 cups (375 grams) Hodgson Mills Stone Ground Whole Wheat Graham Flour
• 1 cup (125 grams) Hodgson Mills Soy Flour
• 5 Teaspoons (20 grams)  Active Dry Yeast
• 1 1/4Tablespoons (16.3 grams)  granulated sugar
• 1 Teaspoon (6 grams)     salt
• 4oz. (100grams)  Firm Tofu
• 1 1/2 cups (295ml) warm water (105-115 degrees F., 43.3-46 degrees C.)

For the Filling:

• 1/2 cup (115 grams) packed light or dark brown sugar
• 1 cup (145 grams)  raisins
• 1 teaspoon (2.3 grams)  ground cinnamon

Stir together flours, yeast, sugar, and salt in large mixing bowl.  In a small bowl, mash tofu with a fork and whisk together with warm water. 

Make well in center of dry ingredients and pour in water-tofu mixture.  Stir ingredients well with spoon or fork so that flour is moistened.

Transfer dough to very lightly floured surface and knead 5 times by hand.  Place dough in large, slightly oiled bowl and turn to coat.  Cover and let rise in a warm place until doubled in bulk, about 2 hours, or cover and refrigerate overnight.

Line baking sheet with parchment paper.  Divide dough in half.  On very lightly floured surface, roll each half to a 10 1/2" (26.3cm) square. 

Sprinkle with half of brown sugar and raisins, leaving a 1/2" (1.2cm) perimeter.  Sprinkle with cinnamon.

Roll up tightly, jelly roll style, starting with a long end.  Pinch seam closed.  With seam side down, slice each roll into 8 equal pieces.  Place on prepared baking sheet with spiral side up.  For single rolls, place about 3" (7.5cm) apart on baking sheet; for pull apart rolls, place about 1/2" (1.2cm) apart. 

Preheat oven to 400'F (200'C). Bake 20 minutes, or until golden brown on edges and bottom.  Transfer to wire rack to cool.

Yield: 16 Rolls

Add It:  Make a glaze by whisking 1 cup (100 grams) confectioners sugar with 2 tablespoons (28ml) 2 percent or soy milk and 1 teaspoon (5ml) vanilla extract.  Drizzle over cooled rolls.

TT's personal notes and errors:

Everything started out good enough with this recipe. right up to the point where I was to add the mashed tofu and start kneading.  I then realized that it seemed awfully wet.  Looking back over to the package that I thought was a 4oz. pack of tofu, I see that it says 14oz.  Dang burnit!!  Stinkin ol' 14oz. pack of tofu, why cant you be 4oz. 

O.k. so at 14oz. (397 grams) I figure I need to put 3x's the amount of other ingredients in to match my tofu level.  WOW, that barely fits in the bowl. Good thing I have big paws, because this was a handful to mix and knead. 

So at this point I have everything doing the 2 hour sit on the counter.  This will either turn out with 64 mouthwatering cinnamon rolls, or a huge fiasco.  Either way, I'll keep ya posted.  Photos to come.

TT

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!

The original recipe can be found here

I made a few changes to it.

In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat water, milk, and oil until very warm (120o to 130oF).

Gradually add to flour mixture. Beat 2 minutes at medium peed with an electric mixer. Scrape the bowl occasionally.

Add the eggs and 1/2 cup of flour. Beat for 2 mins at high speed (I had to lower my speed as the gluten was getting worked and the flour was winding up my beaters!)

Stir in the remaining flour to make a stiff batter. I had to add en extra 1/4 cup to do so.

Stir in the chopped up apple pieces.

Grease and line a cake pan, arrange the apple slices in bottom and sprinkle with sugar and cinnamon. Pour in the batter and spread it out evenly.

Leave it to rise in a warm place for 1 hour...ot until it doubles in size.

Above the batter has just been poured into the pan

Here, ready to bake.


You might like to do as the recipe suggests with the apple slices and place then on the top of the cake instead. I found the cake bottom burned exposed in the oven, but I liked how the apples embedded themselves in the cake on the bottom (which became the top)

So you could do it my way and cover the cake with parchment thats been well greased to stop it from burning.

Place into a preheated oven at 190 degrees oven for 45 mins until it is cooked in the middle. Test as per usual cake testing. I turned the oven down for the last 15-20 mins to 180 degrees celcius as it was burning.

remove and cool. Its lovely warm, but Delicious cool! With butter, or even golden syrup and cream!

YUM YUUUUM!

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.

Method

1 put oats, just boiled water, and salt into a bowl and leave for an hour.

2 add honey, yeast and water to the bowl with the oat mixture. Leave for a few mins if you need to wake up your yeast.

3 add flour gradually to the water/oat mixture and stir until it is just combined and all the flour is incorporated. (if you do this in a mixer then do what you normally do and gradually add the extra flour to the dough until it is sticky but not tacky. This dough works like most average dough but it is just a little sticky due to the oats and their strach.

4 If doing this by hand, liberally flour the bench, take the dough out and knead for about 10-15 mins. flouring bench as the flour is absorbed into the dough.

5 Leave the dough to rise in an oiled covered bowl till it doubles in size,, then take out, fold it and put it back until it again doubles in size.

6 Fold again (I wanted to give it as much strength as I could) then rest for 10 mins

7 Shape and proof for 45-50 mins in a warm kitchen

8 Bake in preheated oven for 50-55 mins at 190 degrees celcius.

Leave it to cool completely before cutting.

Above is the Oat bread next to the apple cake and an oat bread roll.

mmmmm mmmmm!

I am extatic about this bread. It tastes GREAT! and rose higher than I expected considering the oats!

i said those babies weren't pretty... I didn't realize that one looked like a caterpillar.  sigh... a face only a momma could love.

Hello all...

New to this fabulous site, and instead of just sitting on the sidelines watching (while drooling) at everyone's gorgeous creations, I decided I would post all of my breads up too. I'll start by saying that I have been baking bread for a year now... focusing almost exclusively on whole grains (the full gamut) and my oh my were those first 20 serious house building bricks. Home depot actually contacted me... just kidding... Its been a fantastic learning process. It is so frustrating, though, to work for hours on something that turns out to be a total flop! But I'm thinking positive, right? So... I try to learn from these flops and keep refining and refining..

I have started to really get into sourdoughs, though, and created a starter from PR's crust and crumb (with the organic raisins) and its been great. Its just been mighty chilly in our house in Atlanta, and there has been lots of bubbles after feeding, but not more than a 40-50% rise, which is low for Betty the Barm, and I'd prefer not to think of her as developmentally delayed. Just more of a nuzzler, and she likes it warm! I have to say that the first set of loaves I made were beginners luck. They were perfection. My hubby thought he had woken up to a new wife, one with bakin' skillz. The next set I made were "eh.." and then I made a set of SD rolls to bring to a new years lunch. again... "eh..."

So I was on this site last night until 2am (where did the time go???) and I was so inspired... I started another batch early this morning and they came out of the oven about an hour ago. About a 6 hour cold ferment... after the two room temps at 2.5 hours. Today's SD was based on Susan's posting on her blog wildyeastblog.com and I have to say that they came out super tasty! They don't look nearly as pretty as hers (these are not pretty at all, in fact)... but I would love some criticism (constructive, please!) I used a steam pan and sprayed water every minute for the first 3 min, then at min 10 and 15.

bread 1

bread 2

bread 3

bread 4

My basic notes are -

1. I slashed all of the loaves, and I tried to make them deep, but they didn't come out with that "easy grip" ledge that I LOVE. Why? Did I need to go a lot deeper with the slash? I used a serrated wusthof knife.

2. Do I need to bake them a little longer to get that warm dark crust that I feel is lacking? I think that the bread would've been much tougher if I had kept the loaves in much longer.

3. I'm going to try to describe this.. the crumb texture seems "squeaky" or plasticy. I don't mean hard plastic, but I mean not like sandwich bread, not a silky smooth crumb. Does that make sense? Its even shiny... why is that. All the SD's I've had in the past have been softer and less "squeaky" or "shiny". This almost seemed more like ciabatta...

4. I need a canvas or couche of some sort.. because the loaves were definitely wider than I wanted and not as tall.

I'd love ANY tips you have!!

Thank you very much :)

 


Melissa

Thanks for the Auburn rye recipe.  There is no mention of rye flour, did you forget about it?

Today was the appointed day so I packed up two loaves, my bread board and knife, a tub of soft butter and napkins, along with a jar of starter. Unfortunately Mrs. T had forgotten she had a meeting and there was a substitute in charge, so things got a little confused. I never did get round to my spiel on sourdough starters, but I left the jar on the desk for them to watch it grow. Sliced the first loaf and the gannets descended!. I cut the loaf in half and then stood it on the cut side and sliced "half" pieces. After a while the sub. started buttering and that went much faster. I heard a few of the kids say they didn't like crusts but all that was left were crumbs! Apart from my grandaughter I got the impression that none of them had ever had home baked bread. Some of the girls were interested but the boys just wanted to eat, and eat they did. Maybe they didn't get much breakfast? Then it was cleanup time and back to work, A.

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. 

holds99 

Batards - Danielle ForestierBatards - Danielle Forestier

A friend just sent me some comments by Dave Barry, including one I thought rang a bell:"There is a very fine line between 'hobby' and 'mental illness'". Maybe 'obsession' would be kinder, A.