Rye-Wheat Macadamia and Sultana Bread Recipe

With the summer season upon us, treat the whole family to freshly made home-baked loaves for picnics and barbeques.

Rye-Wheat Macadamia and Sultana Bread

Ingredients for one small loaf or approximately 8-9 small rolls.

  • 75g white sponge
  • 100g strong white flour
  • 100g light rye flour
  • 140ml warm water
  • 7g yeast
  • 4g salt (5g if using saltless sponge)
  • 5ml vegetable oil
  • 40g macadamia nuts
  • 40g sultanas

Method

  1. Mix the strong white flour, rye flour, water, yeast, salt and sponge to form a dough.
  2. After the mix has come together, add the vegetable oil, then gently mix in the nuts and sultanas.
  3. Leave to stand for an hour in a warm draft free place (or just before the surface of the dough begins to crack).
  4. Shape as it is soft enough into the “torpedo” shape by flattening the dough then tucking in the sides before rolling up into a boat like shape.
  5. Fold the sides together before rolling on the board to seal the dough.
  6. Place on a greased tray before leaving to stand for about 45 minutes.
  7. Move them to the oven just as fine surface cracking is beginning to show.
  8. Dust with flour and slash 3 diagonal cuts across their backs or one long slash down their length.
  9. Bake in the oven at 220-225°C for 25-35 minutes.
  10. To make small rolls use approximately 50g portions and mould in the same way.

    If you do not have white sponge, add 50g more to the white flour and raise the water to 170ml.

    Macadamia nuts are also high is beneficial monounsaturated fats which are proven to help reduce bad cholesterol levels as well as being a good source of protein and fibre. Further information and research about the health benefits of Macadamia nuts is available from the Macadamia Advice Centre website at www.macadamias.org.uk or by calling the helpline for more information on 020 7436 8800.

    Do you have any good bread recipes or recipes using macadamia nuts that you would like to share?

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Fruited Cornbread With Macadamias Recipe

With the summer season upon us, treat the whole family to freshly made home-baked loaves for picnics and barbeques.

Fruited Cornbread with Macadamias

Ingredients for one loaf or 8-9 small rolls

  • 220g flour (strong wheat)
  • 5g yeast
  • 5g salt
  • 20g raw cane sugar
  • 90g polenta (see description below of how to prepare)
  • 55g macadamia nuts
  • 80g milk
  • 90g jumbo raisins

Method

  1. First of all make up your polenta. Bring 670g of water to the boil and whisk in the polenta – leave to cool before use.
  2. Mix the flour, yeast, salt, raw sugar (such as Demerara), polenta and milk to form a dough.
  3. At the last stage, add the Macadamias and sultanas and mix in well so they are evenly distributed throughout the dough.
  4. Leave to stand for two hours (the dough will have doubled in size leaving you over 500g for a loaf or two little ones).
  5. Shape by flattening the dough and then fold over length ways before rounding into a smooth ball.
  6. Leave the dough to stand in a warm, draft free place for about 45 minutes.
  7. Dust with flour and slash 3 cuts in each direction at 90 degrees and place on a greased baking tray.
  8. Bake in the oven at 220-225°C for 25-35 minutes.

To make small rolls, use approximately 50g portions and mould in the same the way.

Macadamia nuts are also high is beneficial monounsaturated fats which are proven to help reduce bad cholesterol levels as well as being a good source of protein and fibre. Further information and research about the health benefits of Macadamia nuts is available from the Macadamia Advice Centre website at www.macadamias.org.uk or by calling the helpline for more information on 020 7436 8800.

Do you have any good bread recipes or recipes using macadamia nuts that you would like to share?

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Spelt, Honey & Macadamia Bread Recipe

With the summer season upon us, treat the whole family to freshly made home-baked loaves for picnics and barbeques.

Spelt, Honey and Macadamia Bread

Ingredients for one loaf (500g)

  • 250g spelt wholemeal flour
  • 160ml cool water
  • 7g fresh yeast (buy from local bakers, supermarkets with fresh bakery section or health food stores)
  • 5g salt
  • 7.5g honey
  • 90g macadamia nuts
  • 5ml vegetable oil

Method

  1. Mix the cool water, fresh yeast and honey together in a bowl.
  2. Add the spelt flour and salt and begin kneading, adding a little water if it seems dry.
  3. Towards the end of the kneading add the vegetable oil.
  4. When the oil is properly incorporated,  add the Macadamia nuts.
  5. Leave to stand for approximately 1 hour in a warm, draft free place.
  6. Cover and give them a short time on a floured board.
  7. To shape for the baking tin: flatten, fold the ends over each other in the centre and then roll up for the tin.
  8. Leave to stand in the tin for approximately 45 minutes.
  9. Bake in an oven that is duller than hot because the crust will darken with the natural honey sugars: 200°C for 25 minutes.

Macadamia nuts are also high is beneficial monounsaturated fats which are proven to help reduce bad cholesterol levels as well as being a good source of protein and fibre. Further information and research about the health benefits of Macadamia nuts is available from the Macadamia Advice Centre website at www.macadamias.org.uk or by calling the helpline for more information on 020 7436 8800.

Do you have any good bread recipes or recipes using macadamia nuts that you would like to share?

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Blueberry Baked French Toast Recipe From Helene At Once Upon A Pine

My friend Helene from Countryside Connection and Once Upon A Pine has sent me a wonderful recipe for blueberry baked french toast as she knows that I have a glut of eggs and the recipe takes 8 eggs, just need 10 mouths to feed!

Hi Sara
Thought of a perfect egg recipe for you. This never fails to delight and surprise which is why I felt it best to explain. It is perfect during the holidays or other special occasions as it allows the cook to be with family and guests instead of in the kitchen all morning. The added bonus is that it is very similar to an English Bread Pudding and can easily be used as a dessert without making any changes.   Warmest regards always   Heléne

Blueberry Baked French Toast

This versatile recipe is perfect for a group breakfast/brunch or to serve as a bread pudding when you have a large gathering. It was one of Helene’s most popular breakfast offerings when she had her Vermont Country Inn and a copy of the recipe was constantly requested by guests. If you are locked into “A Full English” as ‘The Only Breakfast worth having’ I would urge you to try this as it was always a hit with English visitors both at the inn and in Helene’s home.

It is especially convenient as it can be prepared the night before and left in the refrigerator overnight and baked the following morning. It also provides an excellent opportunity when you are fortunate to have an abundance of farm fresh eggs.

This recipe can be doubled, even tripled depending upon how many guests you are serving. It is also equally delicious when fresh cherries, apples, peaches or other favourite seasonal fruits are used. Leftovers can easily be reheated and last for several days in the refrigerator ~ perfect served with custard or cream as a treat.

To Serve 10:

Ingredients:

  • 1 large loaf of French or Italian Bread (no need to remove the crusts)
  • 8oz/225 grams cream cheese
  • 1 cup of fresh or frozen blueberries
  • 8 eggs
  • 12oz/350ml milk (semi-skinned or regular)
  • 4oz/120ml maple syrup or golden syrup
  • 4oz/100gr melted butter

Method:

  1. Cut the bread into cubes about 1 inch in size.
  2. Lightly butter or oil large glass baking dish 12 inch by 9 inch by 2 inches (30cm x 23cm x 5cm).
  3. Layer ½ the bread in the bottom of the pan.
  4. Cut the cream cheese into small chunks and place in the pan over the bread.
  5. Spread half the fruit layer then cover with remaining bread. Place the rest of the fruit on top.
  6. In a separate bowl, mix the eggs, milk, syrup and butter together (allow butter to cool before adding if you have melted in microwave or oven so eggs will not be affected).
  7. Pour mixture carefully over the bread mixture using a cup to ensure the entire mixture is covered. If needed, a small amount of extra milk can be added to any dry areas. Cover with cling film and place in refrigerator.
  8. **In the morning, it is best to remove and leave to come up to room temperature for half an hour or so before placing in the preheated oven.
  9. Bake at 350 degrees F. / 175 degrees C. for about one hour. If bread cubes begin to brown, cover with aluminium foil as it finishes baking.
  10. Cut into pieces to serve.
  11. If you are serving as breakfast/brunch dish you can add ham or sausages as a perfect accompaniment.  Drizzle with extra syrup if desired.

    Let me know what you think of this recipe and I’ll pass your comments onto Helene. I can’t wait to try the blueberry baked frech toast.

Lesson Ideas For National Bread Week

Warburtons’ National Bread Week in the UK runs from the 7th-13th May this year. The event is in it’s 7th year and the aim of this year’s event is to celebrate the ‘roll’ that bread plays in our daily diet. The week will help to promote the nutritional benefits of bread and raise awareness of breads part in a healthy balanced diet. Throughout the week, picnic themed initiatives will take place across the UK with Warburtons asking for votes on your favourite picnic spots.

Organise a school picnic and have a themed week of lessons learning all about bread.

Lesson Ideas

  • Taste different types of bread and write a review of the bread.
  • In literacy write an advert persuading the public to buy your favourite type of bread.
  • Make bread as part of design technology and science and write up the recipes as part of literacy.
  • Use a bread maker to make bread and show the children an irreversible change in science.
  • In literacy write a debate for and against the use of bread makers versus the traditional bread making methods and then act out the debate in drama.
  • Look at the packaging on different loaves of bread and then design and make packaging as part of art and design technology.
  • Calculate measurements in maths using loaves of bread and slices of bread. Workout the area and perimeter of a slice, the volume of a loaf, the radius and diameter of round milk loaves, as well as the mass of a slice and loaf of bread and money related calculations from how much one loaf costs, to how much a slice costs and then a number of loaves cost.
  • In science and pshce look at the ingredients and nutritional value of bread and how bread fits into a balanced, healthy meal.
  • Work out in science and pshce which types of bread are healthier by looking at their ingredients and the nutritional value of differnt types of bread.
  • Learn about how bread is made so that children know that breads main ingredient is flour which is produced from wheat and the link between food and farming is therefore made.
  • Make sandwiches and then write a set of instructions in literacy explaining how to make the sandwiches.
  • Visit a bread factory, mill, arable farm or bakery or get a speaker to come and talk to the children about bread, farming or flour.
  • Design posters adverting National Bread Week.
  • Have a school picnic and invite the parents and other groups from the community.
  • Write invitations for the National Bread Week picnic.

This is by no means an exhaustive list of ideas, so if you can think of any more good lesson ideas then I would be pleased to hear from you.

National Bread Week In The UK

Warburtons’ National Bread Week in the UK runs from the 7th-13th May this year. The event is in it’s 7th year and the aim of this year’s event is to celebrate the ‘roll’ that bread plays in our daily diet. The week will help to promote the nutritional benefits of bread and raise awareness of breads part in a healthy balanced diet.

Throughout the week, picnic themed initiatives will take place across the UK with Warburtons asking for votes on your favourite picnic spots.

So dust off your picnic blanket, fill your picnic basket with lots of healthy sandwiches and arrange a picnic with friends and family in your favourite local spot. Teachers – you could even organise a school picnic and have a themed week of lessons learning all about bread.

If you have a picnic during National Bread Week let me know what you ate, where you had your picnic and who you enjoyed your picnic with.

Bread Making – By Hand Or By Machine?

Traditionally bread has been made by hand, with lots of mixing, kneading and time spent waiting for it to rise in order to achieve the satisfaction of eating freshly baked bread. However the popularity of this past time has declined with the rise of supermarket shopping and busy lifestyles.

In recent years the bread making machine has entered the market place to re-popularise bread making.

Cooks are now faced with making bread the traditional way or using a bread maker.

Traditional Bread Making

The Advantages

  • Produces fresh bread.
  • Having the satisfaction that the end product is their own work.
  • Keeps a tradition alive.
  • Knowledge of ingredients used.
  • Able to use any quantity of mixture.
  • Can produce different shaped loaves.

The Disadvantages

  • Requires alot of effort with mixing and kneading.
  • Time consuming.
  • Bread may not rise.


Bread Making Machine

The Advantages

  • Produces fresh bread.
  • It’s quick to make the bread.
  • It’s effort less as you just put the ingredients in the machine.
  • Knowledge of ingredients used.
  • Versatility of machine – can make variety of bread types and cakes.

The Disadvantages

  • Size of bread is limited to the size of the machine.
  • Bread can be quite crispy and hard on the outside.

Whichever method of bread making you choose, there is nothing like the taste and smell of freshly baked bread, so go on bake a loaf today!