Week 4: BREAD!
Published by Emily,
I can't believe a month has gone by already! In spirit of the upcoming Chinese New Year, I thought I'd brush up on my non-existent Chinese writing skills and take an Asian themed photo of a recipe created by a British man.This organic walnut, dates, and flax bread (recipe below) was truly something special. Gordon Ramsay doesn't explicitly mention this, but his bread recipe actually calls for two types of nuts: walnuts, and anyone crazy enough to make their own bread. But the prep time and the ice pack your shoulder will need after mixing the tough mixture are so worth it. The bread smells beautiful and is perfect for breakfast. It is definitely a must try recipe that will change how you view grocery store breads forever.
I’ve also come to terms with the fact that my experiences in the kitchen can be best described as a lengthy blooper reel. I managed to spill the bag of flour on me this week. Good thing this isn’t a video blog.
Recipe from Gordon Ramsay’s Healthy Appetite; The US Standard to Metric conversions provided in the book were a little confusing - I stuck to the US measurements throughout the recipe - you may put less brown sugar since the dates provide enough flavour and sweetness.
Ingredients (Makes one 2-pound loaf)
3 1/2 tbsp (50mL) unsalted butter, diced + extra to grease pan
250g medjool dates, pitted and chopped
2 tbsp (30mL) molasses
1 cup (250mL) water
1 3/4 cups (250mL) all-purpose flour
1 1/2 cups (250mL) whole wheat flour
1/2 tsp (2mL) fine sea salt
1/2 cup (125mL) light brown sugar
2 tsp (10mL) baking powder
2 large eggs, lightly beaten
1 tsp (5mL) vanilla extract
1/3 cup (50mL) chopped walnuts
1 oz (30g) flaxseeds and/or chia
250g medjool dates, pitted and chopped
2 tbsp (30mL) molasses
1 cup (250mL) water
1 3/4 cups (250mL) all-purpose flour
1 1/2 cups (250mL) whole wheat flour
1/2 tsp (2mL) fine sea salt
1/2 cup (125mL) light brown sugar
2 tsp (10mL) baking powder
2 large eggs, lightly beaten
1 tsp (5mL) vanilla extract
1/3 cup (50mL) chopped walnuts
1 oz (30g) flaxseeds and/or chia
Directions
Heat oven to 325F (170C) and grease a 2-lb loaf pan with butter
Place the diced butter, dates, molasses and water into a small sauce pan over low heat.
Stir until the butter and molasses have melted before removing the date mixture from the heat.
Place the diced butter, dates, molasses and water into a small sauce pan over low heat.
Stir until the butter and molasses have melted before removing the date mixture from the heat.
Mix the flours, sea salt, sugar, and baking powder in a large mixing bowl.
Create a well in the centre of this mixture and add the eggs, vanilla extract, and date mixture to the well.
Fold the ingredients through until evenly incorporated, being careful not to over mix.
Add the walnuts and flaxseeds and gently fold through.
Create a well in the centre of this mixture and add the eggs, vanilla extract, and date mixture to the well.
Fold the ingredients through until evenly incorporated, being careful not to over mix.
Add the walnuts and flaxseeds and gently fold through.
Transfer the mixture into the greased pan and bake for 1 hour or until toothpick comes out clean.
Remove the loaf from the pan and let it cool on a wire rack before serving.
Remove the loaf from the pan and let it cool on a wire rack before serving.
