I have a new bread baking gadget and its name is Pullman, a right-angled pan used for shaping rectangular loaves that would make your Geometry teacher proud. You may also know Pullman-style loaves as pain de mie, French for “bread of crumb,” because loaves baked with the removable sliding cover prevents a stiff crust from forming. We won’t need the lid for this rye sourdough, though.

Instead of starting off with homemade Wonder Bread, I’m going with the polar opposite. This version of German vollkornbrot from Jeffrey Hamelman is a 100% whole grain rye with nary a pinch of white wheat in it.

I couldn’t find a source for rye meal so I used pumpernickel flour, which is as coarse a grind as I can get short of milling rye berries myself. Not gonna happen. I consider myself very geeky about bread, but milling my own flour is a line that must not be crossed.

recipe adapted from Jeffrey Hamelman’s Bread: A Baker’s Book of Techniques and Recipes
Yeastspotting at Wild Yeast Blog
Bake Your Own Bread

Vollkornbrot
German 100% Whole Grain Rye Bread

makes one 13- x 4-inch loaf, about 4.5 pounds before baking

Notes:

• I need to let vollkornbrot stand for 48 to 72 hours before slicing? Is that a typo? 100% rye breads need time to set, but most importantly, the long rest allows the bread to fully develop its flavor. As Alton Brown would say, your patience will be rewarded.
• Slice as thinly as possible to serve, unless you want to tone your jaw muscles.

For the Rye Sourdough:

For the Rye Chop Soaker:

Rye Sourdough and Rye Chop Soaker Directions:

1. Make the rye sourdough. Pour the water over the sourdough starter and stir to dissolve. Add the pumpernickel flour and mix until thoroughly hydrated.
2. Make the rye chop soaker. In a separate bowl, stir together the rye chops and water.
3. Cover the bowls and let stand at room temperature for 14 to 16 hours.

For the Final Vollkornbrot Dough:

Vollkornbrot Directions:

Mix. In a large bowl, mix together all of the final dough ingredients, just until thoroughly hydrated and a shaggy ball of dough is formed.

Continue mixing in the bowl for about 10 minutes, either by hand or using the first speed of your stand mixer. The dough will have weak gluten development and will be very sticky.

Desired Dough Temperature. 85ºF / 29ºF (slightly warm to the touch)

Bulk Ferment. 10 to 20 minutes at 82ºF / 28ºF (slightly warmer than room temperature)

Prepare a Pullman loaf pan by oiling and dusting with rye meal or pumpernickel flour.

Shape into 13- x 4-inch logs. Heavily dust your hands and work surface with whole rye flour for easier handling. Gently place the log in the oiled Pullman loaf pan and cover with plastic wrap.

Final Proof. 50 to 60 minutes at 82ºF / 28ºF.

I was a bricklayer in a previous life.

Preheat Oven. 470ºF / 245ºC

Steam. 1 cup of boiling water poured into a heavy steam pan, preferably cast iron.

Bake for 15 minutes at 470ºF / 245ºC. Open the oven doors to let the steam out, lower the heat to 380ºF / 195ºC, and bake for another 60 minutes. Towards the end of the 60 minute baking time, prepare a sheet pan.

Remove the bread from the pan and immediately place on the sheet pan. Return to the oven and bake for another 15 minutes.

Cool. Let the loaves cool completely on a wire rack at room temperature. Wrap the vollkornbrot in linen and store in a cool draft-free place. Let rest for about 48 to 72 hours before slicing.

Storage. Vollkornbrot will keep for several weeks wrapped in plastic and refrigerated.

Was it worth the wait? You bet.

This is a post from Apple Pie, Patis, and Pate
Vollkornbrot – German Whole Rye Sourdough

Similar Posts:

1. Sourdough Flaxseed Rye Bread – Leinsamenbrot
2. Sonnenblumenbrot – German Sunflower Seed Bread
3. Whole Wheat Sourdough Bread
4. Whole Rye and Wheat Sourdough
5. Sourdough Italian-Style French Bread
6. Injera – Ethiopian Sourdough Flatbread

Injera, an Ethiopian staple traditionally made with teff flour, is a spongy flatbread made with a thin sourdough batter. Served in a communal place setting, assertively spiced sauces and stews are ladled on overlapping rounds and pieces are torn off to scoop up the chunkier bits. Additional injera may also be neatly folded into quarters and served on the side.

Ethiopian food is very well-represented in Chicago. I’ve somehow developed an addiction a taste for it, much like the occasional Chinese or Indian food cravings. If you’re going to an Ethiopian restaurant, keeping in mind that you’ll share a common plate and eat with your hands, it’s good to know a few things about dining etiquette:

• Use your right hand for eating, because it is assumed that the left hand is used for less savory personal activities.
• Keep your fingers from getting in contact with the sauces and your mouth. You’ll never find an Ethiopian restaurant with a slogan of “Finger Lickin’ Good.”
• If someone offers to feed you a morsel, open up and say ahh. I’m sure you can think of many worse things that someone can pop in your mouth.

recipe adapted from Peter Reinhart’s Whole Grain Breads
Bread Baking Babes: Ethiopian Injera
Yeastspotting at Wild Yeast Blog

Injera (100% Teff)
Ethiopian Sourdough Flatbread

makes about 4 to 6 injera

Notes:

• If making injera for the first time, use white or whole wheat sourdough starter instead of the teff starter. Mary also has a recipe for making the starter from scratch. She also has a collection of Ethiopian recipes to serve with injera.

Injera Directions:

Mix. Place the starter in a bowl. Pour the water over the starter and stir to dissolve. Add the teff flour and mix until the batter is smooth. It will have the consistency of thin pancake batter.

Ferment. Cover and let stand for 5 to 6 hours at room temperature. Reserve 1/4 cup of the starter for the next batch.

Add the salt and stir to dissolve.

Heat a 10- or 12-inch skillet over medium heat (you’ll also need a tight-fitting lid). Using a paper towel, wipe the skillet with a thin layer of vegetable oil. Pour about 1/2 cup (for a 10-inch skillet) or 3/4 cup (for a 12-inch skillet) of batter in the center of the skillet. Tilt and swirl the skillet immediately to coat evenly. Let the bread cook for about 1 minute, just until holes start to form on the surface.

Cover the skillet with the lid to steam the injera. Cook for about 3 minutes, just until the edges pull away from the sides and the top is set.

Storage. Transfer the injera to a wire rack and cool completely. Wrap tightly with plastic and store at room temperature for up to 3 days.

Can you see the Virgin Mary? Me neither.

This is a post from Apple Pie, Patis, and Pate
Injera – Ethiopian Sourdough Flatbread

Similar Posts:

1. Lavash (Armenian Flatbread) aka “Spice Rack Velcro”
2. Sourdough Italian-Style French Bread
3. Whole Wheat Sourdough Bread
4. Whole Rye and Wheat Sourdough
5. Vollkornbrot – German Whole Rye Sourdough
6. Sourdough Flaxseed Rye Bread – Leinsamenbrot

Sweet and fragrant cinnamon raisin walnut bread is a breakfast option worth waking up for. With all of the fruits and toasted nuts in the loaf, a generous slice is satisfying enough on its own. The center is filled with molten cinnamon sugar but you can leave it out if you prefer a less sweet bread.

This 100% whole wheat bread guarantees that you won’t end up craving a bowl of sugar shortly after the morning commute. I don’t know what Starbucks put in their baked goods but that stuff makes me hungrier than I was to begin with.

Enriched with milk, butter, and eggs, this cinnamon raisin walnut bread recipe makes fairly rich and moist loaves. It’s basically a lean brioche spiked with cinnamon.

recipe adapted from Peter Reinhart’s Whole Grain Breads
Yeastspotting at Wild Yeast Blog

Cinnamon Raisin Walnut Bread
100% Whole Wheat

makes one 8 1/2 x 4 1/2-inch pan loaf

For the Biga (Pre-fermented Dough):

Ingredients                  Volume          Ounces          Grams
whole wheat flour             1 1/3 cups          6            170
instant yeast                   1/4 tsp
whole milk                        6 tbsp          3             85
unsalted butter, melted         1/4 cup           2             57
large egg, lightly beaten         1

Biga (Pre-fermented Dough) Directions:

Mix the biga ingredients until a shaggy ball of dough is formed. Knead the biga for about 2 minutes or until the ingredients are evenly distributed. Let the dough rest for about 10 minutes and knead again for about 1 minute.

Place the biga in a bowl and cover. Refrigerate for at least 8 hours and up to 3 days. Let the biga sit at room temperature for about 2 hours before using in the final dough.

For the Soaker:

Ingredients                  Volume          Ounces          Grams
whole wheat flour             1 1/3 cups          6            170
salt                            1/2 tsp
whole milk                      3/4 cup           6            170
raisins                           1 cup           6            170

Soaker Directions:

Mix the whole wheat flour, salt, and milk until the flour is evenly hydrated. Knead the dough briefly until a sticky ball of dough is formed. Add the raisins and continue kneading until the ingredients are evenly distributed. Cover and leave at room temperature for 12 to 24 hours.

For the Final Cinnamon Raisin Walnut Bread Dough:

Ingredients                  Volume          Ounces          Grams
all of the biga, divided into 12 pieces
all of the soaker, divided into 12 pieces
whole wheat flour                 7 tbsp          2             57
salt                              1 scant tsp      .2            5
instant yeast                 2 1/4 tsp            .25           7
granulated sugar                  3 tbsp          2             28
cinnamon, ground                1/2 tsp
walnuts, toasted and chopped    3/4 cup           3             85

For the Cinnamon Sugar Center:

3 tablespoons sugar
2 teaspoons ground cinnamon

Cinnamon Raisin Walnut Bread Directions:

Mix             Mix together all of the ingredients, except the
                walnuts, until evenly hydrated and a shaggy ball of
                dough is formed.

Knead           Knead for 3 to 4 minutes. Sprinkle the chopped
                walnuts over the dough and continue kneading until
                the walnuts are evenly incorporated.

Rest            5 minutes

Knead           1 minute to further strengthen the gluten

Bulk Ferment    45 to 60 minutes at room temperature in a lightly
                oiled bowl, or until 1 1/2 times its original
                size.

Shape           Pat the dough into an 8-inch square. If using the
                cinnamon sugar, sprinkle over 3/4 of the dough
                surface, leaving one side bare.



                Roll the dough beginning from the side sprinkled
                with cinnamon sugar. Form into a tight log and seal
                the seam with the heel of your palm.



                Tuck in the ends and place in a lightly greased
                8 1/2 x 4 1/2 loaf pan with the seam at the bottom.

Preheat Oven    400ºF/205ºC

Final Proof     45 to 60 minutes at room temperature, or until
                1 1/2 times its original size

Score the proofed dough before baking (optional).



Bake            Immediately lower the temperature to 325ºF/165ºC.
                Bake for 20 minutes. Rotate the loaf if necessary
                and bake for another 25 to 40 minutes, until deeply
                browned on all sides.

                The loaf should register at least 195ºF/91ºC in the
                center.

Cool            At least 1 hour

Freshly baked cinnamon raisin walnut bread

This is a post from Apple Pie, Patis, and Pate
Cinnamon Raisin Walnut Bread – 100% Whole Wheat

Similar Posts:

1. Cranberry-Walnut Bread
2. Pumpkin Quick Bread – Whole Wheat with Walnuts
3. Honey Wheat Sandwich Bread – 100% Whole Grain
4. Five-Grain Walnut Bread
5. Suji Halwa – Indian Semolina and Raisin Pudding
6. Whole Wheat Sourdough Bread

Tender and flaky mounds are studded with chewy dried cranberries in this simple scone recipe that comes together in minutes (once all of the ingredients are at room temperature, that is). The scones are light and airy with just enough sweetness to keep yourself from puckering up as you bite into the tart cranberries.

Cranberry drop scones are almost as delicious freshly baked as they are frozen and reheated days later. It’s never a bad idea to have a few on hand for a quick breakfast or afternoon snack, although it’s so easy to prepare that you might as well bake a fresh batch instead.

recipe adapted from Wayne Gisslen’s Professional Baking

Cranberry Drop Scones

makes 12 scones (about 1/4 cup of batter each)

Cranberry Drop Scone Ingredients:

Ingredients                  Volume          Ounces          Grams
unsalted butter                   6 tbsp          3             85
granulated sugar                1/3 cup           2.5           71
salt                              1 tsp
large egg yolk                    1

pastry flour                  2 2/3 cup          12            340
baking powder                     4 tsp

whole milk              3/4 cup + 1 tbsp          7            198
dried cranberries               1/2 cup           2             57

Notes:

• Have all of the ingredients at room temperature before continuing.
• You can also use whole wheat pastry flour or low-protein all-purpose flour instead of regular pastry flour.

To Prepare the Cranberry Drop Scones:

Preheat Oven    425ºF / 220ºC

Prepare one half-sheet pan or cookie sheet lined with parchment or
a silicone mat.

Mix Dry Ingredients
                Place the flour and baking powder in a container
                with a tight lid. Cover and shake until thoroughly
                mixed.

Mix (Creaming Method)
                In a mixing bowl, cream the butter, sugar, and salt
                just until a thick and sandy paste is formed. Do not
                cream until light and fluffy to prevent the scones from
                flattening and spreading during baking.

                Add the egg yolk and mix until thoroughly incorporated.

                Add the flour and mix vigorously until the creamed
                butter is thoroughly dispersed in the flour. Add
                the milk and mix briefly, just until the flour is
                moistened but still dry in spots.

                Add the dried cranberries and mix just until the dried
                cranberries are evenly distributed, taking care to
                prevent overmixing. The batter should remain lumpy.

Drop            Using a 1/4-cup disher or a measuring cup, drop portions
                on the lined sheet pan or cookie sheet. This recipe will
                produce about 12 scones.

Bake            Bake the scones at 425ºF / 220ºC for 15 to 20 minutes,
                until the scones are well-browned and crisp.

Freshly baked white and whole wheat cranberry drop scones.

To Serve:

Serve warm straight out of the oven.

Storage:

Cranberry drop scones, as with most quick breads, take well to freezing. Let the scones cool completely before storing in an airtight container and freezing.

This is a post from Apple Pie, Patis, and Pate
Cranberry Drop Scones

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1. Cranberry-Walnut Bread
2. Blueberry-Cranberry Bread
3. Pumpkin Seed Cream Scones
4. Irish Soda Bread Recipe
5. Applesauce Spice Cake
6. Pumpkin Quick Bread – Whole Wheat with Walnuts

Is that 22-ounce steak dinner from last night bogging you down? Suffering from a roughage-deficient diet? Move mountains with this high-fiber variation on the 100% whole wheat sandwich bread. Packed with flaxseeds and oat bran, this bread recipe provides the benefits of both soluble and insoluble fiber without the unpleasant side effects of pumpernickel.

If it’s still not obvious why cleaning equipment is involved in the bread name, here’s a video that might help:

recipe adapted from Peter Reinhart’s Whole Grain Breads
Yeastspotting at Wild Yeast Blog

Flaxseed and Oat Bran “Broom” Bread – 100% Whole Grain

makes one 8 1/2 x 4 1/2-inch pan loaf

For the Biga (Pre-fermented Dough):

Ingredients                  Volume          Ounces          Grams
whole wheat flour             1 3/4 cups          8            227
instant yeast                   1/4 tsp
water, at room temperature      3/4 cup           6            170

Biga (Pre-fermented Dough) Instructions:

Mix the biga ingredients until a shaggy ball of dough is formed. Knead the biga for about 2 minutes or until the ingredients are evenly distributed.

Place the biga in a bowl and cover. Refrigerate for at least 8 hours and up to 3 days. Let the biga sit at room temperature for about 2 hours before using in the final dough.

For the Soaker:

Ingredients                  Volume          Ounces          Grams
whole wheat flour    1 1/3 cups + 1 tbsp          6.5          184
oat bran                          4 tbsp          1             28
flaxseeds                     1 1/2 tbsp           .5           14
kosher salt                       1 tsp            .14           4
water                   3/4 cup + 2 tbsp          7            198

Soaker Instructions:

Mix the soaker ingredients until evenly hydrated. Cover and leave at room temperature for 12 to 24 hours.

Final Dough Formula:

Ingredients                  Volume          Ounces          Grams
all of the biga, cut into 12 pieces
all of the soaker, cut into 12 pieces
whole wheat flour                 7 tbsp          2             57
kosher salt                     1/2 tbsp           .18           5
instant yeast                 2 1/4 tsp            .25           7
granulated sugar                  3 tbsp          1.5           43
olive oil                         1 tbsp           .5           14

oat bran, for topping (optional)

Final Dough Instructions:

Mix             Mix all of the ingredients until evenly incorporated

Knead           8 to 10 minutes

Rest            5 minutes

Knead           1 minute to further strengthen the gluten

Bulk Ferment    45 to 60 minutes at room temperature in a lightly
                oiled bowl, or until 1 1/2 times its size

Shape           loaf pan shape, in a greased 8 1/2 x 4 1/2 loaf pan

Sprinkle the tops of the shaped dough with more oat bran (optional).

Preheat Oven    425ºF/218ºC

Final Proof     45 to 60 minutes at room temperature, or until
                1 1/2 times its size

Score the proofed dough immediately before baking (optional).

Bake            Lower the temperature immediately to 350ºF/177ºC.
                Bake for 20 minutes. Rotate the loaf if necessary
                and bake for another 20 to 30 minutes, until the
                loaf registers 195ºF/91ºC in the center.

Cool            At least 1 hour

Flaxseed and oat bran broom bread top view.

Flaxseed and oat bran broom bread side view.

This is a post from Apple Pie, Patis, and Pate
Flaxseed and Oat Bran Broom Bread – 100% Whole Grain

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4. Whole Grain Rosemary Potato Bread
5. Sourdough Flaxseed Rye Bread – Leinsamenbrot
6. Five-Grain Walnut Bread

If you happen to have some leftover pumpkin puree, chances are, you’ve already made something sweet or otherwise indulgent. Using whole wheat flour and just enough enrichments to make a firm batter, this pumpkin bread adds some much needed balance and nutritional value to the pumpkin-centric diet.

You could, of course, forget about counting calories, toast a thick walnut-studded slice, and slather with cream cheese. Either way works.

recipe adapted from Bernard Clayton’s New Complete Book of Breads

Pumpkin Quick Bread – Whole Wheat with Walnuts

makes one 8 1/2 x 4 1/2-inch loaf

Wet Ingredients              Volume          Ounces          Grams
pumpkin puree                   3/4 cup + 2 tbsp  7.5          214
brown sugar, packed             3/4 cup           5.8          165
butter, unsalted                1/4 cup           2             57
large egg                         1 each

Dry Ingredients              Volume          Ounces          Grams
whole wheat flour                 2 cups          9            255
baking powder                     2 tsp
cinnamon, ground                1/2 tsp
nutmeg, freshly grated          1/4 tsp
kosher salt                     1/2 tsp
walnuts, coarsely chopped         1 cup           4.25         120

Notes:

• Have all of the ingredients at room temperature before continuing.
• Use whole wheat pastry flour for a more tender quick bread.
• Sifting the dry ingredients is unnecessary. In any recipe that calls for sifting the dry ingredients, stirring with a wooden spoon disperses the ingredients more evenly, says Shirley Corriher. Less mess. Less powder inhaled.

Instructions:

Preheat Oven    350ºF/177ºC

Mix Wet         Mix all of the wet ingredients until smooth.

Mix Dry         In a separate container, mix all of the dry
                ingredients, except the chopped walnuts, until
                evenly incorporated.

Add the 3/4 of dry ingredients to the wet ingredients. Mix briefly
and add the chopped walnuts. Add the rest of the dry ingredients and
mix just until incorporated, taking care to prevent over-mixing. The
batter will be firm and dry in some spots.

Pan             Spoon the batter into a buttered 8 1/2 x 4 1/2 loaf
                pan lined with parchment paper. Smooth the tops and
                "score" the top of the batter with a greased knife,
                if desired.

Bake            Bake at 350ºF/177ºC for about 1 hour, until a wooden
                skewer or cake tester comes out clean when inserted in
                the center of the loaf.

Cool            At least 15 minutes before removing from the loaf
                pan.

Whole wheat pumpkin walnut bread crumb.

This is a post from Apple Pie, Patis, and Pate
Pumpkin Quick Bread – Whole Wheat with Walnuts

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2. Honey Wheat Sandwich Bread – 100% Whole Grain
3. Pumpkin Seed Cream Scones
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5. Whole Wheat Pita Bread – How to Get Pockets
6. Old-Fashioned Whole Wheat Buttermilk Pancakes

This 100% whole wheat loaf is my idea of the perfect homemade bread. The ingredient list is fairly short and calls for only a few kitchen staples in addition to the requisite whole wheat flour, salt, water, and yeast. Compared to white flour loaves, whole grain breads are also undoubtedly the healthier choice, but its more assertive flavor and denser nature understandably takes a bit of getting used to.

Based on the master formula in Peter Reinhart’s award-winning whole grain breads book, the recipe may seem intimdating at first. The process is spread out over two days, but after trying it a few times, you’ll find that the techniques and scheduling are far more forgiving than other traditional methods.

recipe adapted from Peter Reinhart’s Whole Grain Breads
Yeastspotting at Wild Yeast Blog

Honey Wheat Sandwich Bread – 100% Whole Grain

makes one 8 1/2 x 4 1/2-inch pan loaf

For the Biga (Pre-fermented Dough):

Ingredients                  Volume          Ounces          Grams
whole wheat flour             1 3/4 cups          8            227
instant yeast                   1/4 tsp
water, at room temperature      3/4 cup           6            170

Biga (Pre-fermented Dough) Instructions:

Mix the biga ingredients until a shaggy ball of dough is formed. Knead the biga for about 2 minutes or until the ingredients are evenly distributed.

Place the biga in a bowl and cover. Refrigerate for at least 8 hours and up to 3 days. Let the biga sit at room temperature for about 2 hours before using in the final dough.

For the Soaker:

Ingredients                  Volume          Ounces          Grams
whole wheat flour             1 3/4 cups          8            227
kosher salt                       1 tsp            .14           4
whole milk                      3/4 cup + 2 tbsp  7            198

Soaker Instructions:

Mix the soaker ingredients until evenly hydrated. Cover and leave at room temperature for 12 to 24 hours.

Final Dough Formula:

Ingredients                  Volume          Ounces          Grams
all of the biga, cut into small pieces
all of the soaker, cut into small pieces
whole wheat flour                 7 tbsp          2             57
kosher salt                     1/2 tbsp           .18           5
instant yeast                 2 1/4 tsp            .25           7
honey                         2 1/4 tbsp          1.5           43
unsalted butter, melted           1 tbsp           .5           14

Final Dough Instructions:

Mix             Mix all of the ingredients until evenly incorporated

Knead           8 to 10 minutes

Rest            5 minutes

Knead           1 minute to further strengthen the gluten

Bulk Ferment    45 to 60 minutes at room temperature in a lightly
                oiled bowl, or until 1 1/2 times its size

Shape           loaf pan shape, in a greased 8 1/2 x 4 1/2 loaf pan

Preheat Oven    425ºF/218ºC

Final Proof     45 to 60 minutes at room temperature, or until
                1 1/2 times its size

Proofed whole grain honey wheat sandwich dough.

Bake            Lower the temperature immediately to 350ºF/177ºC.
                Bake for 20 minutes. Rotate the loaf if necessary
                and bake for another 20 to 30 minutes, until the
                loaf registers 195ºF/91ºC in the center.

Cool            At least 1 hour

Whole grain honey wheat sandwich bread crust.

Whole grain honey wheat sandwich bread crumb.

Links about Peter Reinhart’s whole wheat sandwich bread:

• Beginning with Bread
• Starving Student Bakery

This is a post from Apple Pie, Patis, and Pate
Honey Wheat Sandwich Bread – 100% Whole Grain

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2. Flaxseed and Oat Bran Broom Bread – 100% Whole Grain
3. Cinnamon Raisin Walnut Bread – 100% Whole Wheat
4. Whole Grain Rosemary Potato Bread
5. Whole Grain Sesame Flaxseed Bread
6. Five-Grain Walnut Bread

My attempt at the Indonesian spice cake called spekkoek was a complete disaster, so weaseling my way into the this month’s edition of WTSIM means that I have to go with Plan B.

There is no Plan B, so let’s see what’s in the fridge:

• Sriracha – Not much use in Indonesian cookery as far as I know.
• Sourdough starters – Can’t remember the last time I fed these. Must feed self first.
• Curdled white goo – A closer look reveals that it’s just yogurt.
• Tempeh – Quintessentially Indonesian, but I don’t feel like frying anything at the moment.
• Lemongrass – We may be on to something here…

Since being Filipino means that I hoard coconut milk cans like squirrels do acorns, I humbly serve a side dish of fragrant nasi uduk, rice steamed with lemongrass and coconut milk. This barebones version suggests an optional parboiling step before steaming, if you ever feel like trying it with brown rice.

Waiter There’s Something In My… Indonesian
hosted by Andrew of Spittoon Extra

recipe adapted from James Oseland’s Cradle of Flavor

Nasi Uduk
Indonesian Lemongrass-Scented Coconut Rice

makes 4 to 6 servings

Lemongrass and Coconut Milk

2 cups white or brown rice (14 ounces/400 grams), thoroughly rinsed
3 lemongrass stalks
1 1/2 cups water
1 cup unsweetened coconut milk
1 teaspoon kosher salt, or to taste

Notes:

• If using brown rice, parboil for about 10 to 15 minutes in a large pot of boiling water, as if cooking pasta, before continuing with the recipe. The brown rice grains should be slightly softened but still uncooked in the center.

Instructions:

Chop off and discard the bottom inch and bristly tops of the lemongrass. Remove the outer 2-3 layers of the lemongrass stalk. Using a heavy blunt object, bruise the lemongrass stalks lightly, just until flexible enough to tie into knots.

In a lidded saucepan, stir together the rice, lemongrass knots, water, coconut milk, and salt. Bring to a boil over high heat while continuously stirring to prevent the bottom from scorching. Reduce the heat to the lowest setting, ensuring that the lemongrass knots are completely immersed in the rice and liquid.

Cover tightly with the lid and cook for 15 minutes over low heat. Remove from the heat and let steam for an additional 10 minutes by keeping the saucepan covered. Taste and adjust the salt if necessary.

Remove and discard the lemongrass knots. Fluff the rice with a fork or spoon and let cool slightly before serving.

The richness of nasi uduk pairs well with the acidity of vinegared Filipino adobos, be it pork, chicken, or beef.

This is a post from Apple Pie, Patis, and Pate
Nasi Uduk – Lemongrass-Scented Coconut Rice

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3. Chicken Adobo in Coconut Milk
4. Ginataang Gulay – Vegetables Simmered in Coconut Milk
5. Perfect Brown Rice
6. Gyung Dan – Korean Sweet Rice Balls

Studies conducted on yours truly have shown that whole grains are beneficial to one’s health particularly during breakfast, the most important meal of the day.* One noteworthy perk is improved appetite control until the daily ritual colloquially referred to as “lunch,” usually partaken of between 1200 and 1300 hours. This effect is attributable to complex carbohydrates and its slow digestion, a bodily function whereby food is deconstructed into absorbable nutrients.

* citations needed

Please consult the following list for the advantages and disadvantages of carbohydrate-based breakfast options discussed thus far:

Hay Hay It’s Donna Day: Pancakes hosted by Suzana of Home Gourmets

• Pan de Sal – Filipino Salted Bread Rolls
  
  Pros: At its best straight from the oven. Nostalgia.
  Cons: Difficulty waking up at 0600 hours to prepare a freshly-baked batch.
• Pane al Cioccolato – Italian Chocolate Bread
  
  Pros: It’s Chocolate.
  Cons: Uncontrollable cravings for more chocolate at 1000 hours.
• Pumpernickel Bagels
  
  Pros: Obscene amounts of complex carbohydrates.
  Cons: Gastrointestinal distress at 1300 to 1500 hours (see pumpernickel etymology)
• Whole Wheat Buttermilk Pancakes (recipe follows)
  
  Pros: Quick and simple to prepare. 100% Whole Wheat.
  Cons: None. Could this be the perfect breakfast food?

recipe adapted from Laurel Robertson’s The New Laurel’s Kitchen

Old-Fashioned Whole Wheat Buttermilk Pancakes

makes approximately 12 to 18 pancakes

For the Dry Ingredients:

2 1/2 cups whole wheat flour (traditional or pastry)
1 teaspoon baking soda
1 tablespoon brown sugar
1 teaspoon salt

For the Wet Ingredients:

2 large eggs
2 1/2 to 3 cups buttermilk

2 tablespoons vegetable oil

Notes:

• Make bigger batches of the dry ingredients – a.k.a. your own healthy instant pancake mix – and refrigerate in an airtight container until needed.
• Use whole wheat pastry flour for more tender pancakes.
• Replace up to 1/2 cup of the flour with wheat bran or germ for a better texture and nutritional profile.

Instructions:

Stir together all of the dry ingredients in a bowl.

Whisk the eggs with the buttermilk briefly and add to the dry ingredients. Mix the batter just until barely incorporated. Stir in the vegetable oil. It’s okay for the pancake batter to be lumpy and dry in some spots.

Heat a non-stick griddle over medium heat, until sprinkled water dances across the surface. Ladle the batter in the middle of the griddle. Cook until bubbles start showing on the surface. Gently flip the pancakes and cook for an additional 2 to 3 minutes or until the pancake is set.

Serve immediately and top with fresh fruits, butter, or your favorite pancake syrup.

This is a post from Apple Pie, Patis, and Pate
Old-Fashioned Whole Wheat Buttermilk Pancakes

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2. Cinnamon Raisin Walnut Bread – 100% Whole Wheat
3. Honey Wheat Sandwich Bread – 100% Whole Grain
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5. Cranberry Drop Scones
6. Semolina Cornbread Recipe

First of all, the bad news: there will be no Bread Baking Day in September and October. What’s to keep our ovens fired up now that the mercury is dropping, you may ask? The good news is it’s almost time for world’s largest virtual breadbasket, the 3rd annual World Bread Day, to be hosted in October by none other than Bread Baking Day’s creator, Zorra of 1x umrühren bitte. We all have plenty of baking to do until the new theme for Bread Baking Day is announced in November, so look forward to details and the official announcements!

In the meantime, check out 35 whole grain bread entries for this month’s Bread Baking Day. Enjoy the roundup!

Bread Baking Day created by Zorra of 1x umrühren bitte

Whole Wheat Quinoa and Honey Bread
Adding vital wheat gluten helps this soft sandwich bread rise nicely.
By Anna of Life’s Too Short For Mediocre Chocolate (San Diego, CA, USA)

Jowar Roti (Indian Sorghum Flatbread)

Whole Multi-Grain Flour Bread
Two entries from the previous host of Bread Baking Day, one traditional, the other experimental.
By Aparna of My Diverse Kitchen (India)

Rye Bread
A rye bread recreated from her childhood.
By Ariane of The Hidden Glasshouse (Belgium)

Whole Grain Swedish Limpa
Spiced sourdough rye with a hint of oranges.
By Bee and Jai of Jugalbandi (NW USA)

Wheat Berry and Walnut Bread
Limited to 250 calories per serving and high in fiber.
by Boaz at Grainpower (Israel)

100% Whole Grain Sourdough
The most creatively named bread ever.
By Caitlin of Engineer Baker (Oshkosh, Wisconsin, USA)

Amaranth Bread
Try not to get hypnotized as you gaze into the center of the spiral.
By Chaosqueen of Chaosqueen’s Kitchen (Lübeck, Germany)

Pan con Harina de Trigo Sarraceno o Alforfón
(Whole Grain Buckwheat Bread)
Enjoy the intense taste of buckwheat with strongly-flavored accompaniments.
By Cibercuoca (Argentina)

Kamut & Corn Grissini

Panelle
(Chickpea Tarts)
Whole grain breadsticks and a specialty from Palermo, Sicily
By Cinzia of Cindy Star (Bardolino, Verona, Italy)

Wholewheat and Polenta Loaf
Prepare to meet Dee’s maker.
By Dee of Choos and Chews (Malaysia)

Dulmina’s Favourite Bread
A devout whole grain fan, this is her bread of choice.
By Dulmina of Dulmina Tündérkonyhája (‘Dulmina’s Fairy Kitchen’) (Szeged, Hungary)

Ballymaloe Brown Yeast Bread
Stirring instead of kneading produces light-textured whole grain breads.
By George of Culinary Travels Of A Kitchen Goddess (Staffordshire, UK)

Simple Honey Wheat Bread
Put away the Wonder Bread and eat something more substantial.
By Jacqueline of Toxo Bread (Burlington, VT, USA)

Whole Grain Sesame Flax Seed Bread
One of the reasons I have sacks of sesame and flax seeds in my freezer.
My entry (Chicago, IL, USA)

Dakota’s Oatmeal, Blueberry & Orange Muffins
On tweaking and sharing recipes.
By Judy of Judy’s Gross Eats (Ventura, California, USA)

Cranberry Orange Bran Muffins
Laura wasn’t too crazy with this month’s theme but she highly recommends these whole grain muffins.
By Laura of The Spiced Life (SW Ohio, USA)

Walnut Whole Wheat Bread
Best enjoyed for breakfast to help you get through the day.
by Lien of Notitie van Lien (Netherlands)

Barley Bread
A brief history of the use of barley in ancient times.
By Manuela of Baking History (Massachusetts, USA)

Whole Wheat Focaccia
Italian flatbread topped with fragrant herbs.
By Meera of Dindin Tonight (Dallas, TX, US)

Vollkornbrot
I missed this entry when I first published the roundup. I’m so sorry Natashya!
By Natashya of Living in the Kitchen with Puppies (Ontario, Canada)

Petits Pains Complets Tout Moelleux
(Whole Wheat Dinner Rolls)
Using potato flakes to tenderize and flufferize dinner rolls.
By Sandra of Le Pétrin (Paris, France)

Whole Grain Rye Edges
A detailed pictorial on preparing this original sourdough recipe.
By Stefan of Panino’teca (Solingen, Germany)

Faux Millet Pissaladiere and Millet Buns
A whole grain twist on French pissaladiere and dinner rolls using millet flour.
By Sunshinemom of Tongue Ticklers (India)

Whole Wheat Polenta Sourdough
It’s all about intense flavors and texture.
By Susan of Wild Yeast Blog

Pan Integral con Sésamo, Amapola y Linaza
(Whole Grains Bread with Sesame, Poppy and Linseed)
Enriched with honey, enjoy these seeded rolls with any meal.
By Tartasacher of Mil Postres (1000 Desserts) (Spain)

Whole Grain Cornbread
Baked in a cast iron skillet, it’s the only way to make cornbread if you ask me.
By Temperance of High on the Hog (Texas, USA)

Whole Grain Injera
Ethiopian staple made with teff flour also serves as an eating utensil.
By Tommi of Brown Interior (Arcata, California, USA)

Whole Grain Oatmeal Bread
Click to see the best serving plate (literally).
By Ulrike of Küchenlatein (Northern Germany)

Jalapeno and Tomato Focaccia
This flatbread definitely lives up to Usha’s blog name.
By Usha of My Spicy Kitchen (New York, USA)

Gluten-free “Chapita”
Rice flour and buckwheat combine to make this cross between a chapati and a pita.
By VegetableJ of Vegetable Japan (Nova Scotia, Canada)

Multigrain Bread Rolls
A versatile dough that uses several types of whole grains.
By Zainab of Arabic Bites (Jubail Indl City, Saudi Arabia)

Whole Wheat Canadian Miche
How can you get a more open crumb with whole wheat breads? Just add water.
by Zorra of 1x umruehren bitte aka kochtopf

This is a post from Apple Pie, Patis, and Pate
Bread Baking Day 13: 100% Whole Grains Roundup!

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