Wholemeal flaxseed bread

Bread with a touch of kinako on peanut butter is heavenly

I made a mess scoring the bread with a blunt knife. But the taste and soft texture belies the fact that it is half wholemeal and contains flaxseed. The dough can be a bit slaggy due to the moisture so it was handled minimally before baking.

I give it an A for the dose of omega3 and fibre for this breakfast loaf !

Note : Roll in cornmeal to avoid the grief of having the bread stuck in the tray.

A:

230g water

50g olive oil

85g honey

B:

200g wholemeal flour

200g bread flour less 3 tablespoons

3 Tbsp flaxseeds, milled to flour

11g instant yeast

35g milk powder

1/8 tsp fine salt

C:

Cornmeal for dusting

Method:

Prep-

Combine wet components (A). Set aside.

Combine dry components (B) in a mixer bowl.

Combine-

Pour A into B.

Knead at low speed for 5 minutes.

Knead at medium for 5 more minutes.

Transfer to a lightly flour worktop, knead and form a dough ball.

Let rise until bulk doubles.

Knead the dough again. Roll it in cornmeal.

Let dough rise in baking tray until bulk doubles.

Bake-

Score the dough with a lance. Mist spray until surface is moist.

Bake in a preheated oven at 170C for 30 minutes.

Remove bread from the tray. Cool before storing.

30 minutes whole wheat tortillas

Girl-girl and her blank look



Eating leftovers need not be boring

I needed fast food fast.  Preferably, so fast that I do not have to leave the comfortable confines of the house. Not while it registers 33C even  in the shade.
A little scavenging in the pantry and ( horrors ! ) with scant ingredients unveiled , it would have to be tortillas. Might as well as it spares me any lengthy  baking - in this miserable,  head splitting August heat. 
If you are like me with desire to make something edible in 30 minutes, this would have to be it. Just throw in leftovers on the wrap and you are good to go !
Makes 4 medium tortillas.
1/2 cup plain flour
1/2 cup atta or whole wheat flour
1/4 teaspoon  salt
1/2 teaspoon baking powder
2 tablespoons olive oil
1/3 cup warm water
 
1. Mix dry ingredients in a big bowl. In a measuring cup, combine water and oil.
2. Pour liquid onto the dry ingredients, stirring vigorously with a fork.
3. When the flour is brought together into a ball, transfer to a floured worktop.
4. Knead and 'throw' the dough for about 5 minutes. Dough should be smooth and elastic.
5. Divide dough into 4 portions.
6. Shape to rounds and dredge in flour until ready for use.
7. To shape tortilla, roll ball on floured surface with a rolling pin. For best effect, do not roll beyond the edge of the tortilla.
8. Roll until tortilla is about 7 inches or 1 hand span. Do not roll it too thin and it may turn out too crispy.
9. On an ungreased pan heated to medium high heat, pan fry each side of the tortilla for slightly less than 1 minute.
10. Set aside to cool, with all tortillas stacked together and covered with a tea towel, to retain moisture.