by Kate | Mar 25, 2020 |
This is a delicious no-knead, mix-and-proof bread recipe that’s perfect if you love baking bread but don’t have a stand mixer. It has a rich, satisfying flavour and is packed with good-for-you rye and seeds!
While most bread recipes go something like ‘knead for 8-10 minutes until smooth and elastic’, this recipe is quite obviously missing that. Because it’s actually not always necessary to knead bread! Kneading is done to develop the gluten in the flour which gives the bread it’s structure and rise. But you know what also develops gluten? Time! Mixing the dough and leaving it to proof overnight does all the effort for you. If you don’t have rye, you can substitute it with other flours (extra whole-wheat, oat flour, nut flour, Einkorn or any other interesting flours you can get your hands on). The seeds you can also play around with and even add chopped dried fruit. I absolutely adore this bread – it’s got this intense nutty flavour, is not dense like most rye bread and is loaded with fibre.
If you’d prefer a more hands-on bread (isn’t it so therapeutic to get your hands messy with flour?! ), check out this recipe, or maybe you’d prefer a sweet bread like this one!
Overnight Seeded Dark Rye Bread
2020-03-25 15:04:52
Yields 1
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Amount Per Serving
Calories 0
Calories from Fat 0
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
0%
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 400g wholewheat flour
- 150g rye flour
- 60g rolled oats
- 60g mixed seeds (pumpkin, sesame, flaxseeds)
- 30g cocoa powder
- 2 tsp salt
- ½ tsp dry yeast
- 500ml water
- 1 tbsp molasses, date syrup or honey
- In a large bowl, combine the wholewheat flour, rye, oats, seeds, cocoa and salt.
- Add the dry yeast.
- Add the water and molasses to the dry ingredients and stir to combine. The dough will be very wet and rough – that’s okay.
- Cover the bowl with plastic wrap and allow it to stand overnight at room temperature. The dough will at least double in size during this time.
- In the morning, grease a 30cm loaf pan or line it with paper. Scrape the dough into the pan and then press it down evenly with clean, wet hands. Sprinkle flour over the top and cover with a clean dishtowel. Let the dough sit for 1-2 hours at room temperature.
- Heat the oven to 200°C.
- Once the oven is hot, place the bread on a middle rack and bake for 40-45 minutes.
- Once the bread has finished baking, the crust will be hard and sound hollow when tapped. Remove the loaf from the oven and place the pan on a metal rack to cool for 20-30 minutes before removing the bread from the pan to cool completely. The loaf will keep well for a week at room temperature, stored in a bag or plastic wrap.
The Kate Tin https://thekatetin.com/
by Kate | Jul 4, 2018 |
This easy chocolate bread pudding is the best way to turn leftover bread into a spectacular dessert!
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Chocolate bread pudding is what you get when you combine FREEZING cold weather with World Chocolate Day (which is this Saturday 7 July) and my absolute FAVOURITE chocolate in the whole world. It’s moist, it’s comforting, it’s got pockets of melty dark chocolate in it and it tastes like a warm snuggly hug!
I’ve used my two favourite dark chocolates – AFRIKOA 70% dark chocolate in the pudding and the 55% semi-sweet dark chocolate in the sauce. If like me, you’ve always been concerned about how cocoa farmers are treated, then this is honestly the best chocolate on the market.
AFRIKOA is the first local South African chocolate maker who does direct trade with cocoa farmers in Tanzania, this means they cut out all the middlemen and pay the farmers what they truly deserve (because let’s face it, without them we wouldn’t even have chocolate!). With direct trade, the farmers earn 300% more than what they normally do. Which is kinda scary because that means everybody else is paying them 300% less! If you’re more interested in the sustainability of chocolate and why you should buy the best possible chocolate you can afford, you can read more about this in an article I wrote for Food24 here. I love that they are proudly African (bye bye imported chocolate!) and their chocolate tastes so complex and fruity – it opens up a whole new world for baking and desserts!
Let’s be honest, chocolate bread pudding isn’t the best-looking dessert in the world which is why I wanted to make it in a big bundt shape. Jip, I like big bundts – I cannot lie! You could absolutely make this chocolate bread pudding in a normal pudding dish and not unmould it – whatever makes you happy, whatever you do, though, make sure you share pictures of your Kate Tin creations with me on social media using #TheKateBakers or join my brand new Facebook group here.
Chocolate Bread and Butter Bundt
2018-06-27 15:09:15
Serves 8
A moist chocolate bread 'n butter pudding spiced with cinnamon and served with a hot chocolate sauce
5376 calories
576 g
1656 g
288 g
122 g
155 g
2344 g
3145 g
376 g
1 g
106 g
Amount Per Serving
Calories 5376
Calories from Fat 2566
Trans Fat 1g
Polyunsaturated Fat 16g
Monounsaturated Fat 90g
Total Carbohydrates 576g
192%
Sugars 376g
Protein 122g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- Butter, to grease mould
- 3 large eggs
- 3 egg yolks
- 750ml full cream milk
- 160ml cream
- 40g castor sugar
- 30g cocoa powder
- 160g honey
- 1 ½ teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 200g 70% AFRIKOA chocolate, chopped roughly
- 1 x 400g ciabatta bread, cubed
- CHOCOLATE SAUCE
- 200ml cream
- 100g 55% AFRIKOA chocolate, finely chopped
- 40ml brandy
- Preheat oven to 180C (or 160 fan-forced). Fill a large roasting tray halfway with water (the tray should fit the bundt tin you’re using) and place it in the oven to heat up – this your bain marie for late.
- Butter the large bundt tin well and set aside.
- In a big mixing bowl mix whisk everything together except for the chocolate and the bread. Add the bread and chopped chocolate then allow to soak for 15 minutes.
- Place the soaked bread mixture into the bundt tin and press it down well so it reaches all the nooks and crannies of the tin.
- Place the bundt in the bain marie in the oven and bake for 50-60 minutes or until the bread stars pulling away from the sides. Remove the tin from the water and leave it inside the oven, turn the oven off, leave the oven door slightly open and allow to cool completely – this is to help keep the bundt shape when unmoulding it.
- In the meantime, make the chocolate sauce; heat the cream to just below boiling point then pour over the chopped chocolate and allow to stand for 4-5 minutes. Add the brandy then stir to combine.
- When ready to serve, unmould the pudding and heat it up again in the oven or microwave. Serve with the hot chocolate sauce.
- If you don’t want to unmould the pudding, simply bake it in whichever dish you want to serve it, bake and serve it immediately (you can skip the cooling process).
By TheKateTin.com
The Kate Tin https://thekatetin.com/
by Kate | Mar 27, 2018 |
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If you love Hot Cross Buns, then brace yourself because Hot Cross Bun Doughnuts are even BETTER! I’m pretty sure I was the first person to create the Hot Cross Bun Doughnut. About 4 years ago, I woke up in the middle of the night with an idea; what if you DEEP-FRIED a hot cross bun?! I often think of deep-frying things, so this was not unusual but a quick google search confirmed that this did not yet exist. YES! Do you know how rare it is to come up with something completely new?!
That’s how these hot cross bun doughnuts ended up on Food24 and on the Expresso show (see I have proof I was the first!) BUT I’ve always regretted that I never filled them with something… I also don’t know what I was thinking making them miniature. Go big or go home, right?
The recipe is pretty simple; prepare a basic bread dough using Stork Bake (‘cos the doughnuts will stay fresher for longer) and load it up with spices, raisins and candied fruit. If you’re a raisin dodger, you can simply swop the fruit out for choc chips and nuts. Proof the dough as you would when making bread, but instead of baking them… you FRY them!
I like to grease the baking paper with a little Stork Bake to stop them sticking, and here’s the trick, when you’re ready to fry the doughnuts, simply cut the paper around the dough ball and pop the entire thing (dough ball with baking paper stuck to it) into the hot oil. As the doughnut browns, the paper will fall off.
Immediately give them a quick dip in a mountain of castor sugar. They are delicious as-is but filling them with an absurd amount of chocolate hazelnut spread (or custard!) really makes them special! These are best served still-warm on the day that you’ve made them. The dough will happily keep the in the fridge overnight so feel free to make that the day before. You could even shape them, place on a baking sheet, cover with cling wrap and refrigerate overnight. In the morning, simply let them proof, pipe the crosses on and fry! Happy Easter!
Hot Cross Bun Doughnuts stuffed with Chocolate
Makes 12 large doughnuts
60g Stork Bake, cubed, at room temperature
420g cake flour
1 tsp salt
50ml soft brown sugar
1 tsp mixed spices
1 tsp ground cinnamon
1 tsp mixed peel (optional)
10g Instant dry yeast
1 large egg, beaten
200ml warm water
½ cup raisins
Crosses
¼ cup cake flour
1 tbsp melted Stork Bake
2 tbsp water
Vegetable oil, for deep-frying
Castor sugar, to dust
200g chocolate hazelnut spread, to fill
Rub the Stork Bake into the flour and mix in the salt, sugar, spices and mixed peel, if using. Add the yeast and mix. Beat the egg and warm water together and add to the dough. Mix to form a soft dough then knead for 5-10 minutes until smooth and elastic. Mix in the raisins. Divide into 12 pieces (or 24 if you’d prefer them to be a smaller bite-size) and roll into balls. Place on 2 x baking trays lined with baking paper, cover with cling wrap and allow to rise in a warm place until doubled in size – the balls should feel puffy (see TIP). Mix the flour, Stork Bake and water together and place in a piping bag. Pipe crosses onto the buns. Heat a deep fryer or large pot of oil to 180C and fry the doughnuts, in batches until golden and puffed. Remove from the oil and immediately dust in castor sugar. Place the chocolate hazelnut spread in a piping bag fitted with a small plain nozzle. Pierce a hole in the side of the doughnut, insert the nozzle and fill each doughnut with chocolate hazelnut spread. Serve immediately.
TIP To speed up the proofing process, turn your oven into a proofer by preheating it to the lowest setting – about 50 degrees celsius and place a baking tray filled with water in the bottom of the oven. Place the buns in the oven, covered, then turn the oven off and leave them to proof in the hot and humid environment.
