Monday, 16 September 2019

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Homemade Healthy & Nutritious Whole Wheat Pasta Made from White Whole Wheat Flour



Ingredients:

1. 400 g white whole wheat flour
2. 170 ml water
3. 1/2 tsp salt

Directions:

1. Add flour and salt into the compartment.
2. Turn on the machine.
3. Slowly add water. The machine will mix and knead the dough for 3 minutes and start extrude noodles thereafter.
4. When the noodles reach a certain desired length, cut them.
5. The whole process takes 18 minutes.

Additional Information:

I was at a friend's place today, and she was kind to show me her amazing noodle making machine from Phillips. It makes delicious noodles in 15 minutes, even whole wheat noodles turned out perfect :-) And best of all, they tasted so delicious too!!!

It require just 3 ingredients - flour, salt and water. For water, one can use vegetable juice in place of water too, to provide different color to the pasta. One can add egg too.

For this batch that we made, we use just 100% white whole wheat flour, salt and water.

And cleaning is brisk too. Just leave the noodle shaper to dry overnight and remove the dry dough :-)

Fresh, nutritious and healthy pasta in 15 minutes - This will be my Christmas wish list to Mr. FECS :-)

We will say goodbye to store-bought pasta for good, and goodbye to all the preservatives. It's also hard to buy 100% whole wheat pasta from supermarkets - most contain at most 17-25%. Soon I can make 100% whole wheat pasta with this Phillips noodle maker

Here is the link to the recipe book:



References:











I use white whole wheat flour, which has the same nutritious benefits and dietary fiber as whole wheat flour, but has the taste and texture similar to white all-purpose flour. White whole wheat flour from Valsemøllen is light in color and taste almost like white flour, but at the same time it is rich in fiber, as all the parts of the wheat berries are preserved using a special developed technic for milling the wheat into flour by Valsemøllen Danish company. It also adds wheat gluten to achieve the texture similar to all-purpose flour. It contains specifically 98.5% whole wheat and 1.5% wheat gluten.

White whole wheat flour is also available in other countries apart from Denmark. According to Kitchn, "Whole-wheat flour is made from hard red spring or winter wheat, which has a nutty, hearty taste. White whole-wheat flour is made from hard white spring or winter wheat, which has the exact same nutritional value of whole-wheat flour, but because of the variety used, has a milder flavor and paler color."








Friday, 13 September 2019

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How to Make Buck Wheat Flour?

It's easy to make flour at home. Simply use your mini blender and grind the buckwheat for 30 seconds until it turns into flour

Thursday, 12 September 2019

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How to Make Multi-Grain Bread?


Makes 1 big loaf

Ingredients:

1. 2 TBS uncooked millet
2. 2 TBS flax seeds
3. 2 TBS sesame seeds
4. 2 cups cooked oat groats
5. 1 cup cooked barley
6. 2 TBS sunflower seeds
7. 2 TBS pumpkin seeds
8. 1 1/2 cup (375 ml) hot water
9. 25 g fresh yeast
10. 2 TBS honey
11. 2 TBS malt syrup
12. 1 TBS olive oil
13. 1 tsp lemon juice
14. 1 TBS salt
16. 1 cup (250 ml) butter milk or natural yogurt
17. 4 1/4 cups wheat flour
18. 1 1/2 cup white whole wheat flour
19. 1/4 cup rolled oats (for sprinkling on top of the bread)

Directions:

1. Cook oat groats according to instructions here. Same method for cooking barley.

2. Soak millet in boiling water for 20 mins.

3. In a large mixing bowl, add 1 cup of hot water to flax seeds, sesame seeds, olive oil, honey and malt syrup and mix well.

4. When the soaking mixture is cooled to lukewarm, add yeast and mix well.

5. Add lemon juice, butter milk and salt. Stir and mix well.

6. Gradually add in the wheat flour and mix well.

7. Then mix in the white whole wheat flour and mix well. Let the dough rest for 15 minutes.

8. Knead by hand or run the mixer for 10 minutes. Add in sunflower seeds, pumpkin seeds and oat groats and barley, knead and mix well.

9. Let dough rest in a warm place and rise until double its size, about 1 hour.

10. Punch down dough and knead again briefly.

11. Oil a 9 x 5 loaf pan and sprinkle its bottom with seeds. Place dough in until it is 1 inch below the surface of the loaf pan, to allow space for expansion of the dough during baking.

12. Cover the loaf and let it rise to double its size, about 20 minutes.

13. Pre-heat oven to 175 degree celsius.

14. Spray a bit of water on the top of the loaf to avoid cracking and sprinkle some rolled oats on the top of the loaf.

15. Insert a thermometer into the dough and place it in the middle rack of the oven with another tray containing water just below it to generate steam.

16. Bake for 20 minutes and rotate the dough. Bake for another 20 minutes or until the thermometer inserted into the dough reaches 85 degree celsius.

17. Let cool for an hour before slicing the bread.

Additional Information:

I like the store-bought multigrain toast bread a lot, and have been wanting to know how to bake it myself. The first time I tried, my dough was over-proof as I got busy with other stuff. It tasted too yeasty as a result. It is very important to let the dough rise to double its size, no more no less. This time round, I was careful with it. The bread turned out well, and both kids love it. It tasted similar to the store-bought ones, but better. i like the texture of the oat groats and pumpkin seeds in the bread. Next time, I would add even more oat groats and pumpkin seeds.

Multigrain bread is usually baked with wheat flour. The store-bought one contains 17% whole wheat flour. I tried mine with 26% of the flour using white whole wheat flour and it turned out great - soft like the wheat flour bread and chewy, and yet containing more fiber and nutrients. I think it's because white whole wheat flour is closer to wheat flour, while still completely whole wheat.

The store-bought bread contains malt. It makes a big difference to the taste and flavor by adding a malt ingredient. In this case, I have used malt syrup.


As the water was not lukewarm enough, I added half cup of water. I added another cup of white whole wheat flour and 3/4 cup of wheat flour because it was too sticky.

References:

https://www.inverse.com/article/54095-which-bread-is-healthiest-for-you-multigrain-whole-wheat-whole-grain
https://www.hsph.harvard.edu/nutritionsource/hearty-whole-grain-bread/
https://vanillaandbean.com/multigrain-bread/
https://www.seasonsandsuppers.ca/seeded-multigrain-sandwich-bread/
https://www.ihearteating.com/multigrain-bread-recipe/
https://minimalistbaker.com/the-easiest-whole-grain-seeded-bread/
https://www.tarladalal.com/Multigrain-Bread-Homemade-Multigrain-Bread-40829r
https://www.healthline.com/nutrition/ezekiel-bread
https://www.completelydelicious.com/multigrain-bread/
https://shop.mybluprint.com/baking/article/how-to-make-whole-grain-bread/
https://shop.mybluprint.com/baking/article/knead-to-know-basis-4-key-tips-for-making-whole-grain-bread/
https://www.allrecipes.com/video/821/simple-whole-wheat-bread/?internalSource=picture_play&referringId=6773&referringContentType=Recipe

https://www.allrecipes.com/video/3184/whole-wheat-banana-nut-bread/?internalSource=related_carousel&referringId=4698&referringContentType=Video
https://youtu.be/0dtBjqIu5W8

http://www.anjao.com/koldh%C3%A6vede-boller-med-kerner/
https://altomkost.dk/opskrifter/opskrift/opskrift/kerneboller/
https://www.vores-opskrifter.dk/5-korns-boller/
https://www.dk-kogebogen.dk/opskrifter/20048/5-korns-boller
https://www.louisesmadblog.dk/kerneboller/
http://mettes-madhistorier.dk/?p=237
https://www.alt.dk/mad/opskrift/kornsboller
http://www.madtanterne.dk/grovboller/
https://www.valdemarsro.dk/koldhaevede-boller/
https://www.valsemollen.dk/opskrifter/5-korns-rugbroed/
http://www.nordiskspisehus.dk/kokkenes-opskrifter/5-kornsbroed-fra-nordisk-spisehus/
https://www.madital.dk/debat/mad/traad.php?id=55032
https://www.madopskrifter.nu/Opskrifter/Langtidsh%c3%a6vede+grovboller.opskrift?0=10594
http://colorfulfunliving.blogspot.com/2014/09/yndlings-franskbrd-med-5-kornsblanding.html

White whole wheat flour from Føtex Supermarket.


In a mixing bowl, add 1 cup (250 ml) of hot water.

Add 2 tablespoon of flax seeds.

Add 2 tablespoons of sesame seeds.

Add 1 tablespoon of olive oil.

Add 2 tablespoons of honey.

Add 2 tablespoons of malt syrup.

Add 25 g of fresh yeast.

Add 1 cup of the wheat flour first. Stir and mix well.

Add 1 teaspoon of lemon juice.

Add 3 teaspoons of salt.

Add 1 cup (250 ml) of buttermilk.

Stir and mix well.

Add the remaining 3 1/4 cup of wheat flour.

Add 1 1/2 cup of white whole wheat flour.

Knead and mix well.

Cover and let it rest for 15 minutes.

Add 2 cups of cooked oat groats.

Add 1 cup of cooked barley.

Add 2 tablespoons of soaked millet.



Add 2 tablespoons of pumpkin seeds.

Add 2 tablespoons of sunflower seeds.

 If it is sticky, adjust with more flour.

Knead and mix well.

Cover and let it rise to double its size, about an hour.

Now it is risen to double its size.

 Spray a bit of olive oil to coat the loaf pan.

Sprinkle its bottom with seeds.
  
Place dough in until it is 1 inch below the surface of the loaf pan, to allow space for expansion of the dough during baking.

Cover with a clean kitchen towel and let it rise until double its size, about 20 mins. In the mean time, pre-heat the oven to 175 degree celsius with a tray of water in it.

Now it has risen to double its size in the loaf pan :-)

 Spray a bit of water on the top of the loaf to avoid cracking.

Sprinkle some rolled oats on the top of the loaf.

 Insert the baking thermometer into the dough.

Place it in the middle rack of the oven with another tray containing water just below it to generate steam.

Bake for 20 minutes and rotate the dough. Bake for another 20 minutes or until the thermometer inserted into the dough reaches 85 degree celsius.

 Let cool for an hour before slicing the bread.

 Now it's done :-)

Cut and enjoy :-)


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