6 March 2014

Whole Wheat Oatmeal bread






Sunset









Im for some days in the Beach (until Sunday)
Here is the end of Summer, so the days are more fresh, but is nice Santiago still is hot!
I know many of you wait for Spring (Im sure will arrive soon)
But Im wait for Atumn, is my favorite season!
Here lazy days,  but still Im cooking and yesterday I made this Oatmeal bread, and was so good, I think the oven here is better than mine  lol 

Adapted from : Whole wheat dough recipes

Ingredients

 500 g whole wheat oatmeal
 250 g all purpose flour 
 25 g salt
 50 g dry yeast 50 g
 500 cc warm water
 1 tablespoon sunflower oil
1 tablespoon sesame seeds

Method


In a large bowl place  the whole oat flour with all purpose flour
Add the salt, add the yeast dissolved in warm water with a pinch of sugar.
Add oil and mix  with the remaining warm water.
 
Knead the bread (about 10 minutes by hand, 5 to 7 minutes using a mixer) until the dough is smooth and satiny.

Cover the dough with a kitchen  towel and let stand about 30 minutes.
Knead again and let stand about 20 minutes.
Stretch and form a rectangle
Then make a roll cylinder shape and place on a  loaf pan oiled.
Brush with beaten  white egg and sprinkle with sesame seeds.
Preheat oven to 180 ° c
And place in the oven for about 30 minutes until golden and dry.

Bake the loaves for 35 minutes, tenting them lightly with aluminum foil after 25 minutes, to prevent over-browning.

Turn the loaves out onto a rack; they should slip right out of the pan. 




print recipe



En español
Pan de harina integral con avena










(en español pronto)

2 March 2014

Blueberry- Drop biscuit clobber(crumble de arándanos)

 
 
Blueberries are wonderful, healthy, and often can be found frozen in supermarkets or stores, and my mom brought me  last week a tupperware with frozen blueberries and almost forgot (weeks have been very difficult with a lot of mess) good day today I searched and found this recipe for a blueberry Clobber.
It is a delicious recipe from Bon Appetit


In this cobbler the  topping is both tender and crunchy, and It's especially good with vanilla Ice Cream.

Enjoy!







Ingredients

1 1/2 cups plus 3 tbsp.
all purpose flour
3 tablespoons plus 1 cup sugar
1 1/2 teaspoon baking poder
1/2 tsp salt
6 tablespoon chilled unsalted butter
1/2 cup sour cream
5 cups frozen blueberries (or fresh)
2 tablespoon lemon juice
1 tablespoon hrated lemon zest

Method

Preheat oven to 180°c (375 ° F)
Whisk  1 1/2 cups flour, 3 tbsp sugar,
baking poder,and salt in a large bowl.
Add butter, using your fingertips, incorporate until only
pea size lumps remain.
Gently mix in crema fraiche. Knead in bowl until a biscuit like
dough forms. 5-7 turns .
Combine remaining 1 cup sugar remaining 3 tablespoon
flour, blueberries, juice and lemon zest in a large bowl.
Toss to coat. Pour into a glass baking dish .
Tear biscuit topping into quarter size crumbles;scatter over berries.
Bake clobber until juices are thick and blubbing and topping is cooked through and deep Golden Brown 20 to 25 minutes.Let cool at least 1 hour.
Serve with vanilla Ice cream.


print recipe





 
 
 
 
EN ESPAÑOL
Crumble con arándanos











Los arándanos son maravillosos y saludables y lo bueno es que se encuentran ya sea frescos o congelados.
Tenía estos arándanos que mi mamá me trajo hace un tiempo y no los había hecho.
Asi que hice un Cobbler de arándanos adaptado  de la revista Bon appetit.

Ingredientes