Tuesday, February 21, 2006

More Goodness

I can almost hear you groaning, "Oh no!! Not bread again?" Well, it's my favourite after all.

Oops, sorry, but this is still on bread, homemade bread, to be exact. After making some sweet buns last week, I needed a change of taste, otherwise life is so boring right? These huge oval rolls (measure about 15cm long) are made with wholemeal (wholewheat) flour. Usually wholemeal breads are a bit dense. Those who are looking for soft and fluffy rolls may not favour this. But this bread suit me just fine. I like breads with a rustic/country feel to it, the coat of wholemeal flour on top gives it a nutty, slightly crisp skin.

I also made cranberry jam yesterday, the recipe is from Gina of KC. This jam is tangy with a slight sweetness to it.

It went very well with the rolls, best with a slab of butter too.


9 comments:

Little Corner of Mine said...

Really? Wholemeal bread is a bit dense? I was thinking of making whole wheat bread for breakfast. Do you know why the whole wheat bread sold outside is soft?

Angie said...

Ching, from what I understand (me no expert though), breads (wholemeal or white) sold outside tend to have emulsifiers and preservatives and other add-ins, which accounts for their softness and longer shelf life. For home baking, I also add in a small amount of improver, mainly to keep it soft for a few days longer. For home-made wholemeal bread, the amount of wholemeal flour to 'white' flour ratio will also determine how dense(soft) the loaf will be. The more wholemeal, the denser it will be, and the time taken for fermentation/rising eill also be longer, so I usually use about 1:3 WM:white, trying to increase the ratio though :)

Tazz said...

I just told Ching that I have bread flour and no bread machine. *lol*

Little Corner of Mine said...

Thanks Angie for the explanation. Have you tried bread softener in addition to bread improver before?

The loaf of bread that I made the other day adding only the bread improver doesn't really remain soft for long, only for two days. Thus I pan-fried it with butter to make it toasty.

Will definitely add bread softener for my next bread machine attempt.

evan said...

hi i bloghopped from florence's site. you've got a really yummy blog =)

Angie said...

Ching, you're most welcome. It's a bit difficult to find bread softener here, thus I haven't tried that. Do let me know how it turns out for for your next loaf okay?
So far the buns I made remains soft up to 4 days, it's the loaves that's will harden faster, still trying to work that out. :)

Evan, thanks for 'hopping' by:)

Fonia said...

Angie, all your breads look so good!!! I love breads but hate the kneading part (as I didn't have a bread machine here)...:(

Angie said...

Fonia, thanks :) Well, not only breadmakers can knead, how about a heavy-duty mixer ;p?

Fonia said...

Heavy-duty mixer!? Don't have leh. All I have over here is just a normal mixer... :(