|Craig ready to leave for a trip downtown|
While Craig rode around town, I baked a loaf of whole wheat bread and tried a new recipe from the Vitamix binder - an oatmeal apple cake. I had to made some modifications as I didn't have any apples or the right-sized pan.
I gave the bread dough plenty of time to rise and baked it in a slimmer loaf pan - I think it's called a Tea Loaf pan. It measures about 3X11 which is almost the same size as a 4X8 loaf. The kids seem to prefer a "smaller" sandwich for lunch. I used the standard whole wheat bread recipe from the Vitamix binder with the addition of a 1/2 cup of vital wheat gluten and allowing for 2 rising time.
|100% whole wheat bread baked in a tea loaf pan|
350 grams (about 1 3/4 cups) of wheat kernels that have been ground to flour or 300 g/2.5 cups wheat flour
1 tablespoon yeast
1 tsp salt
1 tablespoon olive oil
1 tablespoon honey
1 1/4 lukewarm water
Mix with a wooden spoon until combined, then knead for 5 minutes or so until smooth and elastic.
Add a bit of olive oil to the bottom of a clean medium bowl and roll the smooth ball of dough in oil, cover bowl with plastic wrap and leave to rise for 30-45 minutes or so until double and no longer springs back when indented with a finger.
Knead gently for a few turns and place in a greased 4X8 or 3X11 pan, spray with Pam, cover losely with plastic wrap and let rise for another 30-45 minutes until well above rim and no longer springs back when indented.
Bake until golden brown in a 350 degree oven for 35-40 minutes. Remove from loaf pan onto a rack and allow to cool completely.
|Pear Oatmeal Cake|
3 large pears, quartered with seeds/stem removed but not peeled
1/4 cup honey
1/2 lemon peeled, seeded
1/2 cup dates
1 tsp cinnamon
In a medium sized bowl, add:
1 cup whole wheat flour
2 cups oats
1/2 tsp salt
1/2 tsp baking powder
Add the wet mixture to the dry mixture and gently stir to combine. Pour into a 9 inch spring form pan or a 9X9 pan that has been sprayed with Pam.
In a clean Vitamix container, chop 1/2 cup of walnuts with 2 tablespoons of brown sugar. Sprinkle nut mixture over cake.
Bake in a 350 degree oven for 45-50 minutes. If baked in a square pan, let cool on a wire rack. I carefully removed the ring after 10 minutes and after about 30 minutes, I removed the cake from the bottom of the spring form and continued to let cool on the wire rack.