OAT AND SESAME SEED SOURDOUGH

Posted in Breads by sallybr

Some people find sourdough bread to be a bit “harsh” as far as texture goes. I am not part of that team, but I can understand where they are coming from. This bread retains the basic sourness of the classic, but the texture is so mellow that it reminded me of soft sandwich breads I enjoyed as a kid. It is the soaked oats and seeds that perform the magic. Absolutely delicious, I hope you’ll give it a try.

OAT AND SESAME SEED SOURDOUGH
(from The Bewitching Kitchen)

375g white bread flour (+ more to adjust consistency)
25g spelt flour
220g water
100g starter at 100% hydration
40g steel-cut oats
10g white sesame seeds
10g black sesame seeds (or 20g all one type)
10g salt

When you refresh your starter, maybe 6 hours before starting the bread, make the soaker: mix the oats and sesame seeds, and add enough water to just cover them. Cover the bowl with plastic wrap and leave at room temperature until it is time to mix the dough.

Add the soaked seeds ad all other components of the dough to the bowl of a Kitchen Aid mixer fitted with the dough hook. If there is too much water not absorbed by the seeds, leave it behind, but keep in mind that a lot of the moisture of the water in the formula should come from the soaker. Knead for about 4 minutes, paying attention to the texture of the dough. It should just start to clean the sides of the bowl. If necessary, add more flour at this point. I had to add about 1/4 cup flour to mine.

Remove the dough from the Kitchen Aid, transfer to any appropriate container lightly oiled and perform a series of stretch and folds every 45 minutes. Do it four to five times, which will take you up to 4 and half hours from initial bulk fermentation. Even if you fold it only 4 times, leave it fermenting until you reach 4 and a half hours.

Shape as a round ball and place in a floured banneton, seam side up. Leave 45 to 60 minutes at room temperature, then place in the fridge overnight.

Remove the dough by inverting it on parchment paper, dust the surface with rice or white flour and slash any pattern you like. I used scissors coupled with a razor blade to get the leaf pattern.

Bake at 450F in a Dutch Oven, covered for 30 minutes, then remove the lid to brown the crust. Allow it to cool completely before slicing.

ENJOY!

to print the recipe, click here

Comments: I have included sesame seeds in my sourdough breads many times in the past, but don’t remember their flavor being as evident as in this loaf. I suppose the soaking step helps with it, which surprises me. Roasting them I could understand but just the soaking? Interesting. The texture of this bread is also remarkable, so I must repeat myself and tell you to try it and serve even to those who are a little uncomfortable with a rustic sourdough loaf in all its full glory.

ONE YEAR AGO: Moroccan Turkey Pie with Olive Oil Crust

TWO YEARS AGO: Another Twisted Sister of the Shepherd’s Pie

THREE YEARS AGO: Cashew Chicken, My Way

FOUR YEARS AGO: Two Deliciously Simple Salads

FIVE YEARS AGO: In My Kitchen, April 2016

SIX YEARS AGO: Spring has Sprung with Suzanne Goin

SEVEN YEARS AGO: Chai Brownies

EIGHT YEARS AGO: Pomegranate-Molasses Glazed Carrots

NINE YEARS AGO: Braised Brisket with Bourbon-Peach Glaze

TEN YEARS AGO: The Real Vodka Sauce

ELEVEN YEARS AGO: Spring Rolls on a Spring Day

8Oct2019

MISO & SESAME ROAST CHICKEN WITH REVELATION QUINOA

Posted in Poultry, Rice and Grains by sallybr

It always fascinates me how little details, minor changes in dealing with an ingredient can change the outcome. In this post, the chicken goes from being roasted whole to flattened out – the famous “spatchcocking” method which sounds a lot naughtier than it is. It cooks faster and you get better browning of the skin . And the quinoa? First it is prepared as the instructions in the package tell you to, but then it gets roasted. I don’t call it revelation quinoa for nothing.

MISO & SESAME ROAST CHICKEN WITH ROOT VEGETABLES
(adapted from Nigella Lawson)

1 Tbsp vegetable oil
2 tsp sesame oil, divided
4 tsp white miso
1 Tbsp soy sauce
2 tsp lemon juice
1 Tbsp finely grated peeled ginger
1 chicken, butterflied
2 tsp sesame seeds
root vegetables of your choice, peeled and cut in 1/2 to 1 inch pieces
salt and black pepper to taste

Combine vegetable oil, 1 tsp sesame oil, miso, soy sauce, lemon juice and ginger in a small bowl. Place butterflied chicken in a shallow roasting pan or rimmed baking sheet. Add oil mixture, turning chicken to coat. Cover tightly with foil. Refrigerate overnight. One hour before roasting chicken, remove chicken from refrigerator.

Heat oven to 375°F. Distribute the veggies around the chicken. Season the chicken and veggies with salt and pepper. Cover baking pan with foil. Roast for one hour. After 40 minutes, uncover and baste the chicken and veggies with the juices that form at the bottom of the pan. Cover again and roast for another 20 minutes, increasing the temperature to 400 F. Remove chicken from oven; remove foil. Baste with pan juices, drizzle with remaining 1 tsp sesame oil and sprinkle with sesame seeds. Roast, uncovered, 20 minutes or until skin is golden, chicken is done and juices have caramelized. Cut in pieces and serve.

ENJOY!

to print the recipe, click here

ROASTED RED QUINOA
(adapted from Mostly Plants)

1 cup red quinoa
2 cups water or chicken broth
salt to taste
1/2 tablespoon olive oil

Rinse quinoa with cold running water. Drain well. Heat a non-stick sauce pan and add the quinoa, stirring often until it starts to toast. Once it gets fragrant and you can see some darkening of the seeds, add 2 cups water, bring to a boil and simmer until liquid is absorbed.

Heat oven to 400 F. When the quinoa is cooked, transfer to a quart size baking sheet spreading as a layer. Add the olive oil and mix well. Roast in the oven for about 25 minutes, moving the seeds around a few times during roasting. Serve, and amaze yourself.

ENJOY!

to print the recipe, click here

Comments: I’ve made this chicken three times already, tweaking the temperature and timing to suit our taste. In Nigella’s version the whole thing is done in about one hour at a higher temperature, but I prefer the method I shared with you today. The quinoa is just wonderful. I doubt I will have it any other way from now on. Ok, it does take longer, but what I’m doing now is cooking it in water (or broth), cooling it down and saving it in the fridge. Then it is a 20-25 minute job, perfect to do while the main dish is being prepared. It is all about texture, a real game changer.

As the weather cools down, two things happen. My mood takes a deep dive, and this type of meal shows up more often in our menu. Such is life. Yin and yang.

ONE YEAR AGO: Incredibly Simple Times Four

TWO YEARS AGO: Parsnip, Coconut and Lemongrass Soup

THREE YEARS AGO: In My Kitchen, October 2016

FOUR YEARS AGO: Paleo Moussaka

FIVE YEARS AGO: In My Kitchen, October 2014

SIX YEARS AGO: In My Kitchen, October 2013

SEVEN YEARS AGO: Bourbon and Molasses Glazed Pork Tenderloin

EIGHT YEARS AGO: Crimson and Cream Turkey Chili

NINE YEARS AGO: Taking a break from the nano-kitchen

TEN YEARS AGO: Chocolate Chip Cookies

6May2017

SESAME AND POPPY SEED SOURDOUGH

Posted in Breads by sallybr

It’s been a while since I baked a loaf of sourdough bread, Dan, my poor starter was definitely feeling neglected. This time, I decided to make something heavily loaded with seeds, but not big ones like pumpkin or sunflower. More delicate, seeds that would disperse nicely in the crumb. My starting point was a recipe from Josey Baker’s book Bread, but I added a few twists and modified the method slightly. Very pleased with the way it turned out.

SESAME AND POPPY SEED SOURDOUGH
(adapted from Josey Baker’s Bread)

for seed mixture:
1/2 cup toasted sesame seeds (80 g)
1/4 cup poppy seeds (40 g)
1/2 cup hot water (120 g)

for dough:
240 g sourdough starter at 100% hydration
240 g water
300 g bread flour
75 g spelt flour
12 g salt (2 tsp)
all seed soaker

The day before, feed your starter and make sure it is all bubbly and ready to go. Prepare more than you need, so you can save some for future bread baking.

Prepare the seed soaker by mixing sesame and poppy seeds in a small bowl, adding the hot water on top. Mix and let it sit for one hour.

Prepare the dough by mixing all ingredients in a large bowl. Mix until it’s a shaggy mass, leave it covered with plastic wrap for 30 minutes.

Knead or fold the dough (ten times or so). Cover and let it ferment for 30 minutes.

Knead or fold the dough again. Cover and let it sit for 30 minutes. Perform two more cycles of kneading 30 minutes apart. Knead again and let it sit for 1 hour.

Shape the dough. Place it inside a banneton or other appropriate container, seam side up. Let it ferment for 2 hours. Place it in the fridge overnight, or around 12 hours.

Remove from the fridge one hour before baking, as your oven heats to 450 F. Invert the dough on parchment paper, slash the top and bake for 45 minutes with initial steam (use your favorite method for that). I bake inside a Dutch oven, covered, and uncover after 30 minutes to brown the crust.

Allow it to completely cool on a rack before slicing.

ENJOY!

to print the recipe, click here

Comments: I’ve been trying to work on more “artistic” slashing, inspired by greater bakers such as Elaine from foodbod. Evidently, I need to bake more often and practice. The thing is, slashing is so…. final! Once you do it, that is it, there’s no going back to fix it a little, and the finality of it makes me nervous and a bit paralyzed. Maybe that’s the same problem I have with golf. Once you take that golf club back, it’s over, my friend. Either you get it or it is a disaster of dire consequences. Usually option two happens for me, particularly with the 5-iron. But I digress… Independent of my slashing skills, the bread tasted exactly how I hoped. Sesame is such a nice flavor, and the seeds gave a pleasant extra chew to the bread.

Most important step in the recipe: make sure the dough is proofed enough. It needs the seal of approval of experienced eyes.

Yes, Mom. It looks perfect. And smells great too… Now, if only you would leave the premises for a few minutes….

I close the post with the mandatory crumb shot. This bread was particularly awesome with Brie cheese.

ONE YEAR AGO: Pecan-Crusted Chicken from Southern at Heart

TWO YEARS AGO: Lamb Shanks en Papillote with Cauliflower-Celeriac Purée

THREE YEARS AGO: Chestnut Brownies and a Blog Award!

FOUR YEARS AGO: Quinoa with Cider-Glazed Carrots

FIVE YEARS AGO: Celebrate Wednesday: Heirloom Tomatoes Steal the Show

SIX YEARS AGO: Pain de Provence

SEVEN YEARS AGO: Golspie Loaf, from the Scottish Highlands

4Aug2015

KA’KAT, A MIDDLE EASTERN SNACK BREAD

Posted in Breads by sallybr

These are serious contenders for the prize of World’s Cutest Bread… Plump, golden brown, topped with sesame seeds, they are simply irresistible! I found the recipe in Karen’s site, and fell in love at first sight. I almost made them for the Nobel reception we hosted, but that day was frantic enough without bread baking. In a way, I’m glad I did not push the envelope and tried squeezing in one more culinary project. But a couple of weeks later, I rolled my sleeves up and went to work. Not only these are adorable little entities, but they are a ton of fun to make. Surprisingly easy too. I hope I convinced you to bake a batch soon. You’ll need one exotic ingredient, though. Mahlab. Totally worth searching for, or if you want to make it easy on yourself, click on this link.

KA’KAT BREAD
(from Karen’s Kitchen Stories)

2 T sugar

2 tsp active dry yeast

2 cups warm (105 to 115 degrees F) water

17 to 21 ounces of bread or unbleached all-purpose flour, divided

1 1/2 tsp salt

1/4 tsp ground mahlab

1 large egg, beaten

3 to 4 tsp sesame seeds
.

In the bowl of a stand mixer, whisk the sugar, yeast, and water. Add 12 ounces of the flour, and mix on low with the dough hook for about 3 minutes. Cover the bowl with plastic wrap and let it sit for about 10 minutes.
.

Add the salt and mahlab, mix on low. Gradually add flour until you have a dough that is cohesive (I used all of the flour). Mix on low for about 10 minutes. Let the dough rise in an oiled bowl until doubled, about 60 to 120 minutes.
.

Line two baking sheets with parchment. Divide the dough into 32 equal pieces. Roll each piece into a 6 inch rope. Form the ropes into rings and place them onto the baking sheets. Keep the rings covered with oiled plastic wrap. Cover and let rise for about 30 minutes.
.

Heat the oven to 400 degrees F and place the oven racks in the upper third of the oven. Brush the Ka’kat with the egg wash, and sprinkle with sesame seeds. Bake the Ka’kat for about 20 minutes, until golden. Rotate the pans halfway through. Let cool on the pans for about 5 minutes before serving warm.
.
Leftovers can be reheated in a hot oven.

ENJOY!

to print the recipe, click here
.

.
As you know, I have way too many cookbooks, and quite a few are related to bread baking. Still, I could probably get rid of all of them and be happy baking along Karen’s yeast-steps. Yeap, I made up the word. How’s THAT for taking liberties with a second language? Daring is my middle name! Seriously, though. Karen bakes the most amazing breads, and I find myself bookmarking almost every single one of her posts “to make very soon.” Ka’kat was such a nice baking adventure! The dough is smooth, pliable, the smell of the mahlab giving that subliminal message… this is going to be one tasty bread…

Shaping the rings is very easy, although when the dough rises the central hole may or may not be closed… As Karen, I decided not to even worry about it…

A nice coating with egg wash followed by sesame seeds sprinkled on top…

And there you have it, a batch of Ka’Kat ready to be enjoyed, shared with friends, or stored in the freezer for later…

I cannot recommend this recipe highly enough, it would be a great project to tackle with kids, they would have fun forming the little dough ropes and then the rings. If you don’t have mahlab, don’t let that stop you from making the bread, but I must say the seeds add a flavor that will leave everybody wondering “what’s in it?”

Karen, thank you once again for inspiring me! I have so many breads I want to bake from your site, it’s not even funny… but I bet you knew that already…
.

ONE YEAR AGO: Spinach and Chickpea Curry

TWO YEARS AGO: Sautéed Zucchini with Sun-dried Tomatoes and Basil

THREE YEARS AGO: Orzo with Heirloom Tomato Relish

FOUR YEARS AGO: Headed to Brazil!

FIVE YEARS AGO: The Rhubarb Brouhaha: Revelation Compote

SIX YEARS AGO: Love me tender…

8Nov2013

THAI-STYLE PESTO WITH BROWN RICE PASTA

Posted in Pasta & Noodles by sallybr

As someone who owns a disturbingly high number of cookbooks, subscribes to several cooking magazines, and downloads cookbooks on her iPad on a regular basis, I am aware that those should be my main source of inspiration for dinners. Surprisingly, one more time I will blog on something seen on FoodTV. Go figure. Rachael Ray enticed me with this pesto, especially through her description of how floral and complex-tasting Fresno peppers can be. I had most ingredients around, all I needed to grab at the grocery store was the bright red Fresno pepper. Quick to put together, this turned out as a very delicious pesto. Not sure about the floral, though. Read on… 😉

THAI-STYLE PESTO WITH BROWN RICE PASTA
(adapted from Rachael Ray)
.
1 pound brown rice spaghetti
1/2 cup fresh basil leaves
1 cup fresh baby arugula leaves
5 tablespoons toasted sesame seeds
2 tablespoons tamari
1 clove garlic, minced
1 lime, juiced
1 Fresno chile, seeded
1/4 cup extra-virgin olive oil
.
Bring a large pot of water to a boil. Salt the water, add the pasta, and cook until al dente.Place the basil and arugula leaves, 3 tablespoons toasted sesame seeds, tamari, garlic, lime juice, and chile into a food processor. Pulse into a paste. Drizzle in the extra-virgin olive oil. Pour the pesto into a large bowl and reserve. If the pesto seems too thick, reserve a little bit of the pasta cooking water, and use it to thin the pesto right before incorporating into the cooked spaghetti.
.
Drain the pasta, add to the pesto, and toss to combine. Garnish with the remaining 2 tablespoons toasted sesame seeds.
.
ENJOY!
.

to print the recipe, click here

Comments: Rachael Ray’s title for this show was “Thai Tonight”, and she served the pasta with a stir-fry of chiles and chicken over shredded iceberg lettuce. I had some iceberg lettuce in the fridge, but went with grilled flank steak. I simply seasoned the lettuce with lime juice and a tiny bit of grapeseed oil, added some Campari tomatoes that were feeling ignored and risking the cruel fate of a compost pile. The grilled steak rested on the bed of this improvised salad. A simple main dish to allow the pasta to shine.

I did not have a lot of basil available, so I used baby arugula to compensate, I like its sharper nature. Now, let’s address the floral component of a Fresno chile. When I plated the dish, I told Phil that next time I would use two peppers to make it more colorful, because “Fresno is all about flavor, not real heat.” After the second forkful of pasta, lips burning, taste buds fried, we were both grateful that I used only one! 😉 Either Rachael’s tolerance for heat is a lot higher than mine, or I managed to pick a mutant pepper with unusually high levels of capsaicin at the grocery store. But, the interesting thing is that after a while we more or less got used to the heat and the sweat dripping from our foreheads, and thought the level of spice was just right. So I say be brave, grab a Fresno (make sure you seed it) and go for it!

Rachael used brown rice pasta as the starch component. Traditionally, one would choose the regular, white rice noodles associated with Thai cooking, and of course they work great for this type of dish. But I loved the slightly firmer texture of the brown rice spaghetti. Nowadays I use whole wheat pasta almost exclusively, but both brown rice and quinoa pasta have their spot in the Bewitching pantry.

Dinner is served!

ONE YEAR AGO: Shrimp with Spicy Orange Sauce

TWO YEARS AGO: A Simple Appetizer (Baked Ricotta)

THREE YEARS AGO: Sour Cream Sandwich Bread

FOUR YEARS AGO: Pasta with Zucchini Strands and Shrimp

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this: