Dinner for 8 and Roasted Garlic & Potato Einkorn Bread

I attended a Progressive Dinner Friday night with my Dinner for 8 Group, which is now a Dinner for 10 Group, but who’s counting. We began the evening with appetizers, then moved on to the second house for a salad with spinach, dried cranberries and nuts and a beautiful and tasty cranberry congealed-type salad.  At the third house, we enjoyed chicken and broccoli casserole and bread. Then we visited the last house for several different kinds of dessert. All of the houses were festively decorated for Christmas and looked so lovely. One of the ladies in the group described it as a tour of homes with food. Yum! The food was delicious and we had so much fun! 

I’m the Breadie in the group so even though I wasn’t one of the hostesses for the dinner, I offered to bring bread. The ladies didn’t refuse my offer so I brought this Roasted Garlic and Potato Einkorn Bread.

 

I had been extolling the virtues of Einkorn so I wanted everyone to try it. I decided to experiment with a no knead bread using the Healthy Bread in Five Minutes method. I made the Roasted Garlic & Potato Bread using a mixture of 80% extraction Einkorn and whole grain Einkorn flour. I didn’t use any vital wheat gluten (like most of the Healthy Bread in Five Minutes’ breads call for) because I felt like that would sort of defeat the purpose of using Einkorn. The bread did fine without it.

I transported the warm bread straight from the oven and let it cool on the way. Several of us rode together and the bread came along with us to the first two houses. The aroma of the bread tantalized us along the way. We finally got to eat it at the third house. It was received well.

 

No Knead Roasted Garlic & Potato Einkorn Bread in a Pot

Makes: One 2-pound loaf

Adapted from: Healthy Bread in Five Minutes by Jeff Hertzberg, M.D., and Zoe Francois

Ingredients:

• 1 head of garlic, roasted
• 1 3/4 – 2 cups 80% extraction Einkorn flour (from Jovial Foods)
• 1 3/4 cups whole grain Einkorn flour (home-milled from Einkorn grains)
• 1/8 cup ground flax seed
• 5/8 teaspoon herbes de Provence
• 1/2 tablespoon + 1 teaspoon instant yeast
• 1/2 tablespoon kosher salt
• 1 medium raw potato cut into 1/4-inch cubes (I used a red potato that I washed and peeled because it had spots, but you don’t have to peel it if it looks good; just wash it real well)
• 1 cup lukewarm water

 

Directions:

Step 1: Roast the garlic

Wrap the head of garlic in aluminum foil and bake at 400 degrees F. for 45 minutes.  Allow it to cool slightly, then cut off the top of the head.  Squeeze out the roasted garlic and set it aside until ready to use.

Step 2: Mix the Dough

Mix the flours, flaxseed, herbes de Provence, yeast, and salt in a large bowl or a lidded container.

 

Add the potatoes, water, and roasted garlic to the dry ingredients, then mix without kneading.  I used a Danish dough whisk for this part, but you can use a wooden spoon.

 

Cover the dough and allow it to rest on the counter at room temperature for 2 hours. The dough should rise and collapse during this time.

 

You can use the dough immediately after the two hour rise, but it will perform better if you place it in the refrigerator to ferment overnight.  Just cover the dough with plastic or a lid that is not tight. I let my dough ferment for about 36 hours before baking the bread.  You can leave this dough in the refrigerator for up to 10 days before it goes bad.

 

Step 3: Shape and Proof the Loaf

On the day you plan to bake this bread, take the dough out of the refrigerator and shape it into a ball, then elongate it into an oval loaf  if you plan to bake it freeform on a baking stone. Or, if you want to bake the loaf in a pot, form it into a rough ball and place it seam side up in the pot.  I used my handmade bread pot.

 

Cover the loaf or pot with plastic wrap and let the dough rest on the counter for about 1 1/2 hours until it comes to room temperature.

 

Step 4: Bake the Loaf

About 30 minutes before you’re ready to bake, preheat the oven to 400 degrees F. If you are using a baking stone, preheat it on the middle rack with a steam pan underneath. If you’re using a bread pot, just preheat the oven and place the bread pot in it once it’s ready.

Bake the loaf in the pot with the lid on for 30 minutes, then take the lid off and bake another 15 minutes to ensure it is completely baked through.  I used a wooden skewer to test for doneness.

 

Step 5: Cool and Slice the Loaf

Allow the loaf to cool on a wire rack before slicing and eating.  As I mentioned, I let the bread cool in the car while we were driving from house to house. This actually worked out really well. It was still a little warm when we got to the third house so we didn’t have to spend time heating it up.

 

This bread is good. It has an interesting flavor due to the roasted garlic. This probably wasn’t the best time for me to experiment with a bread I hadn’t made yet, but the ladies humored me by being my test tasters. Everyone seemed to like it. They are looking forward to my next bread.

 

Happy Baking!

Cathy

Dilled Rye with White Whole Wheat

My quest to bake my way through the Healthy Bread in Five Minutes book continues.  I’ve skipped a few breads, but for the most part I’ve kept up with the other HBinFive Bakers.

The breads for the HBinFive 25th Bread Braid, are Dilled Rye with White Whole Wheat and Whole Grain Rosemary Potato Dinner Rolls with Salt Crust.  I made the Dilled Rye.

As luck would have it, I got another opportunity to try my hand at baking rye bread this month. The bread for the Mellow Bakers was a sourdough rye, but this Dilled Rye is not a sourdough, it is a no knead bread. It is made with a mixture of whole rye flour, white whole wheat flour and all-purpose flour. It also includes some dill to give it a Mediterranean flair.

You can find the recipe for this Dilled Rye with White Whole Wheat on page 123 of Healthy Bread in Five Minutes book. I only made half the recipe which ended up being a little over two pounds of dough. It was just enough to fit in my handmade bread pot.

For the flour, I milled some Hard White Winter Wheat using my WonderMill Grain Mill right before I made this bread so when I say freshly-milled, it really is fresh. 

I had a little bit of rye flour that I had gotten from the farmer’s market in the freezer so I used it instead of milling some more. I have way too many flours in my freezer right now so I need to use them up. 

After I had mixed the ingredients into a dough, I let the dough sit on the counter for two hours, then I placed it in the refrigerator overnight.  It’s been an extremely stressful week so I actually let it sit for two nights. I chilled while it chilled.

 

Today, when I was ready to bake the bread, I took the dough out of the refrigerator, shaped it into a ball and placed it in a smaller bowl and let it sit on the counter for about 1 1/2 hours until it came to room temperature.  It didn’t rise very much during this time, but it did take the chill off of the dough.

 

After about an hour, I placed the bread pot in the oven and preheated the oven to 450 degrees.  After the oven had preheated for about 30 minutes, I plopped the dough into the bread pot (carefully because it was really hot).

 

I baked the loaf in the pot with the lid on for about 15 minutes. 

 

Then I removed the lid and baked the loaf another 30 minutes or so until the crust was crispy and a beautiful brown color.

 

When the bread was finished baking, I let it sit in the pot for a few minutes, then I removed it to a cooling rack to cool.  I let it cool on the counter for a couple of hours. Then I placed it in a plastic bag and let it sit overnight.

The next day, I had a slice of this bread warm with butter for breakfast.  It was okay. The flavors are a little too strong for breakfast. Or, maybe I wasn’t awake yet.

My taste buds are a little bit off due to a head cold so I think I should give this bread another taste test before I decide whether I like it or not.  It will probably taste better toasted with cheese along with some delicious soup.  I’ll try that next.

 

 

About the HBinFive Baking Group
The HBinFive Baking Group, started by Michelle of Big Black Dogs, is baking through all of the breads in the Healthy Bread in Five Minutes book. For more information on the HBinFive baking group, check out BigBlackDog.

Bread Baking Day #29 Roundup: Bread in Pots

The theme for BBD #29 was “Bread in Pots”.  This was a fun and whimsical theme just in time for Spring. I appreciate all of the flexible bakers out there who stepped up to the challenge to bake bread in a pot. I’ve been enjoying reading and viewing your creative breads.  “You done good!” as we say in the South (US).

Ladies & Gentlemen the drum roll please…

 Scroll down to  find out who will be hosting Bread Baking Day #30.

Without further adieu, I present BBD#29 Roundup: Breads in Pots

  

Please Note: The breads are grouped by the type of vessel they were baked in. 

Breads in Clay Bakers

Nancy, the Flour Recycler, made a delicious boule in her festive clay Chicken pot.  Isn’t it cute! She also made a loaf in her clay pot from Germany.

Check out Nancy’s blog for more details.

 

 

 

Susan of Berkeley, CA and Judy of Cambridge, MA submitted Whole Wheat Tofu Challah in a Clay Bread Pot.

Check out Judy’s blog to learn more about the bread and her beautiful handmade bread pots.

 

 

 

Sandra from China/Guangzhou made Multigrain Sourdough Bread in Clay Baker

You’ll find other interesting recipes on gesund geniessen

 

 

 

Cathy from Atlanta, GA, USA (that’s me) submitted this Sourdough Bread in a Pot.

 

 

 

 

 

I had so much fun baking in pots this month so I also made Light Rye Bread in a La Cloche 

 

 

Bread in a Casserole

 

Nicole of Idaho submitted these delicious Smoked Turkey & Spinach Rolls

Be sure to visit her blog Bread, Butter and Buns for more bread ideas.

 

 

 

 

Natashya from Canada made these beautiful Stud Muffins in black ramekins.

Check out Living in the Kitchen with Puppies for more breads and stunning photography.

 

 

Bread in a Dutch Oven

 

IDania from Madrid, Spain made delicious Buttermilk Dutch Oven Bread.

Visit El Aroma de IDania to see more delicious delights.

 

Bread in Jars

 

 

Petra, from Germany, submitted Schwarzbrot im Glas (Pumpernickel style bread in a jar)

This is her first time participating in Bread Baking Day so please visit Desert or Dessert and make her feel welcome.

 

 

 

 

 

 

Cinzia from Lake Garda, Italy submitted these Spelt Buns made in Galej jars.  I love spelt.  I can’t wait to try these.

Check out Cindystar for more creative bread ideas.

 

 

Bread in a Skillet

Carolyn from Sydney, Australia submitted HBin5 Chocolate Espresso Whole Wheat Brioche. Doesn’t it look cute in the Skokie!

Check out Carolyn’s Outdoor Cooking in Oz for more fun ideas.

 

 

Bread in a Tin

Rachana from Michigan, US made this wonderful Mango Bread.

She is a relatively new blogger so please visit Sizzle N Spice and make her feel at home.

 

 

Flower Pot Bread (presented in order received)

 

 

Zorra, the beloved founder of BBD, from Andalucia, Spain submitted Buttermilk Bread with Sunflower Seeds in Pots. Beautiful!

Be sure to check out all of the previous BBD roundups on her blog 1x umruehren bitte aka kochtopf

 

 

 

 

 

 

 

Andrea from Germany contributed this delicious Onion & Herb Bread

This was her first experience baking bread in a pot and she did a fabulous job.  Check out Family & Food for more ideas.

 

 

 

 

 

Paula from Madrid, Spain made Potted Chocolate Muffins

These look delicious! Check out Paula’s blog Con las zarpas en la masa for more great baking ideas!

 

 

 

 

Natalia from Rome submitted Breads in Pots They look like big, delicious biscuits to me. 

Visit Gatti fili e farina for more fun bread ideas.

 

 

 

 

 

 
Lien from the Netherlands submitted this Strawberry-Yogurt bread and boy does it look good!

Check out more delicious goodies on Notitie van Lien.

 

 

 

 

 

 

 

 

 

Jayasri from the United Kingdom made Brioche with Vanilla Creme Patisserie. These sound so good.  I’m gaining weight just thinking about them.

Learn more at Samayalarai-cookingisdivine

 

 

 

Please give a round of virtual applause to all of the awesome bread bakers who participated in Bread Baking Day #29.  I had lot’s of fun baking bread in pots.  I hope you did too!

Now, it’s time to get ready for Bread Baking Day #30.  One of my bread-baking buddies, Natashya of Living in the Kitchen with Puppies, will be hosting this one.  Go check out her blog to find out what she has planned for us.

I would also like thank Zorra at 1x umruehren bitte aka kochtopf for creating the monthly Bread Baking Day. What a wonderful event!  Remember to check out previous BBD roundups archived on her blog.

 

Happy Baking!

Cathy

Light Rye Bread: Mellow Bakers

Light Rye Bread is the second bread we made in the Mellow Bakers group this month. The first bread was a Rustic Bread.

Since we’re baking bread in bread pots for bread baking day, I decided to bake one loaf of the rye bread in my la cloche and the other loaf on a baking stone using a steam pan underneath.

I was in an experimental mood this weekend so I decided to change the formula around a little bit.

Making the Sourdough Pre-ferment

This rye bread is made with a sourdough pre-ferment of medium rye flour, water and 2 teaspoons of mature sourdough starter.  I used 1/4 cup (rather than 2 teaspoons) of sourdough starter that I had fed and fermented the day before. 

Prepare the sourdough and let it ripen for 14 to 16 hours.  I let it ripen for 16 hours.  Here is what the ripened sourdough looks like.  It didn’t look very bubbly to me but it sure smelled like sourdough.

Here is the formula I used for the dough. 

The actual formula can be found on page 197 of Bread: A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman.

• 3 cups clear flour (from white whole wheat & whole wheat flour)
• 3 1/8 cups bread flour
• 2 1/8 cups water
• 2 teaspoons caraway seeds for the dough
• 1 tablespoon salt
• 1 teaspoon yeast (It probably didn’t need this but I included it anyway. The original formula called for 1 1/2 teaspoons)
• All of the sourdough (minus 2 teaspoons)
• Additional caraway seeds for sprinkling on the loaves

Making the Dough

I didn’t have any high-gluten flour so I used a mixture of clear flour and bread flour.  Clear flour is whole wheat flour sifted once to remove the bran.  To make the clear flour, I used a mixture of home-milled whole wheat flour and white whole wheat flour.  Normally, I would just use whole wheat flour to make the clear flour, but I had already mixed the two flours together (for another project) so I decided to try it and see what happened.

I mixed all of the dry ingredients using a regular whisk.

Then, I used my Danish dough whisk to incorporate the liquid ingredients.

Then, I sprinkled flour on the counter and kneaded the dough for about 8 to 10 minutes.  It took awhile for the gluten to develop, but the dough finally became soft and supple.

Once the gluten was sufficiently developed, I transferred the dough to a bowl oiled with spray oil and covered it with plastic wrap.

The dough fermented for 1 hour.  It doubled in size during the bulk fermentation.

 

After the dough had fermented for an hour, I divided it into two equal pieces using my dough scraper.

Then, I shaped one loaf into a round ball (boule) and placed it in the greased la cloche sprinkled with cornmeal.

I covered the boule with the dome of the la cloche and let it proof for about an hour.

I shaped the other loaf into a torpedo shape and placed in on parchment paper greased and sprinkled with cornmeal.

Then, I covered it with plastic wrap and let it ferment for an hour.

 

Baking the Loaves

I decided to bake the torpedo loaf first since the baking stone needs to preheat in the oven and the la cloche doesn’t.

While the baking stone was preheating in the 450 degrees oven, I sprinkled the first loaf with caraway seeds.  The instructions in the book say to preheat the oven to 460, then lower it to 440, but I don’t have that option on my oven.  So, I set it to 450 degrees.

 

I scored the loaf by making 3 cuts across the surface.  The slashes are supposed to be perpendicular to the length of the loaf, but they ended up a little bit off.

When the oven was sufficiently preheated, I placed the loaf on the hot stone using my pizza peel.  Then I baked the loaf for 20 to 25 minutes until it was brown and sounded hollow when I thumped the bottom of the loaf.

Halfway through the baking cycle, I rotated the loaf to make sure it baked evenly on the stone.

Once the 1st loaf finished baking, I removed it to a cooling rack to cool while I baked the other loaf.

While the other loaf was baking, I spritzed the second loaf with water, then sprinkled caraway seeds on top.

 

Then, I scored the loaf using a serrated knife.

Then I placed the baker in the 450 degrees preheated oven and covered the la cloche with the lid.

I baked the loaf for about 15 to 20 minutes.  Then removed the lid and let it bake for another 10 to 15 minutes or so until it was crispy and brown on top.

When I removed the baker from the oven to cool the bread, I placed it on a towel because extreme temperature changes could crack the la cloche.

The finished loaves of Rye Bread

Here is the version that was baked in the la cloche.

This is the loaf that was baked on the baking stone.

This light rye bread tastes really good, but I forgot to get a crumb shot.

 

This bread has been YeastSpotted. Please visit Wild Yeast to view all of the lovely breads in the roundup.

 

Be sure to check out the other bakers in the Mellow Bakers group.

Would you like to bake bread at an easy pace? Join us! Mellow Bakers was started by Paul at Yumarama. We’re baking breads from Bread: A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman.

 

Thanks for joining us in the BreadExperience bread-baking blog.  We hope you’ll join us again soon.

Happy Baking!
Cathy