grinding and baking
Posted on | October 18, 2009 | No Comments
i finally got my beautiful flour mill set up and obtained some organic grains to play with and i’ve been on an absolute baking tear.
i decided not to sift anything to start with….just use the finely ground flour as it comes, bran and germ and all.
first up was some vanilla biscuits…and instead of white flour and white sugar, i used my beautiful fresh wholemeal flour and unrefined jaggery.
vanilla biscuits (from the edmonds cookbook)
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cream 125g butter, 225g sugar and a few drops of vanilla essence together.
add one egg.
add sifted plain flour, 225g and 1 tsp of edmond’s baking powder or whatever other brand you may be afflicted with if you don’t happen to live in NZ, plus 50g sultanas. roll into smallish balls, place on cold greased trays, press with a fork, bake 15 to 20 mins at 190C.
then rolled oat biscuits….with an added handful of sunflower seeds and pepitas and of course THE FLOUR:
ingredients
110g butter
½ cup sugar
2 cups rolled oats
1 cup flour
¼ tsp baking soda
½ tsp cream of tartar
½ tsp salt
2 tblsp milk
directions
1. pre-heat oven to fairly hot.
2. cream butter and sugar.
3. add sifted dry ingredients, oats and milk.
4. roll out thin, cut in squares, prick with fork all over.
5. bake until pale tan.
and some bread….no photo.
but it was made with 100% wholewheat flour.
now frankly, i found the 100% wholewheat flour was a tiny bit too chewy and the bread was as hard as a rock the next day.
a second attempt, made with 33% wholewheat flour and 33% oat flour (yes, freshly ground!) and 34% regular bread flour yielded a much gentler loaf with a delicious nutty sweet flavour.
i have since made yet another loaf, using freshly ground kamut wheat for the wholegrain part.
it’s even more delicious….almost a malty flavour and lovely moist chewy texture.
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