Fig and Walnut Bread
This is something that I have been experimenting with over the last few months as eating bread is something that I enjoy, but have to be careful about as so often it is either full of fat or calories. So I have been trying to perfect a healthy loaf full of goodness that tastes lovely. Hopefully you will agree with me
Dough - being knocked out.
Dough rolled in flour
A brief scan on the internet lists numerous health benefits from the ingredients. I have listed just a few below-
Oats - Oatmeal and oat bran are significant sources of dietary fibre. This fiber contains a mixture of about half soluble and half insoluble fibers. One component of the soluble fibre found in oats is beta-glucans, a soluble fibre which has proven effective in lowering blood cholesterol.
Olive Oil - Using olive oil, a monounsaturated fat, rather than a saturated fats or polyunsaturated fats can:
Walnuts - More than a decade of scientific evidence shows that incorporating walnuts in a healthy diet reduces the risk of heart disease by improving blood vessel elasticity and plaque accumulation. Walnuts have also been shown to aid in the lowering LDL cholesterol (the bad cholesterol)
Dried figs are excellent source of minerals, vitamins and anti-oxidants.
Pumkin Seeds - They promote overall prostate health and alleviate the difficult urination associated with an enlarged prostate.Improved Bladder Function. They contain L-tryptophan, a compound naturally effective against depression. Prevention of Osteoporosis Because they are high in zinc, pumpkin seeds are a natural protector against osteoporosis. Low intake of zinc is linked to higher rates of osteoporosis. Pumpkin seeds effectively reduce inflammation without the side effects of anti-inflammatory drugs.They prevent calcium oxalate kidney stone formation, according to studies. They also Lower Cholesterol as they contain phytosterols, compounds that that have been shown to reduce levels of LDL cholesterol. The same phytosterols that lower cholesterol also protect against many cancers.
Make a hole in the centre of the dough
I use a bread machine to make the dough putting the yeast in first and the liquid ingredients in last. Use a fruit setting and add the chopped nuts and figs when the machine beeps or when the first kneading has finished.
Cut with a knife
When the dough cycle has finished place the dough on a lightly floured surface and knock back slightly
Lightly oil a baking sheet
Shape the bread into a ball
Make a hole in the centre with ones finger
Cut with a sharp knife
Brush with Milk
Sprinkle with pumbin seeds
Allow to rise for 30-45 minutes
Brush with milk
Cut the crust and enjoy
Put into a preheated oven at 200 degrees centigrade
Bake for around 35 minutes (30-40 mins) – It burns very quickly so need to watch and check – ready when hollow sounding when tapped.
Place on rack to cool – and then enjoy - with a nice healthy salad
I had a large number of ripe bananas, and was wondering what to do with them. It seemed a shame to put them in the compost, then I had the thought of experimenting with a tea bread recipe I have. Well the result is delicious, so I will share the experiment with one and all.
This is a very simple recipe, the only downside is that it is very moreish, so does not last very long, though I am sure it would keep for a few days in an air tight container.
his is an everyday bread recipe, that is a mixture of wholemeal and white flours. It was given to me by an American friend about 15 years ago. It has been tweaked slightly since then but is simple and easy to make, and produces very tasty bread
This is a bread machine recipe. The ingredients need to be added in this order. Then the machine should be set to ordinary bake, large size medium crust. It makes an 860 gms size loaf. Each large bread machine slice is roughly 60 gms in weight which works out roughly around 2.7 gms of fat per slice.
It makes a nice airy mixture which keeps fairly well, and is delicious both as fresh bread or as toast.
The other day whilst watching the Great British Bake off baking bread, got me thinking about how much fat is in a slice of bread. Whilst we normally make our bread, occasionally it is necessary to buy some, and I have noticed that the amount of fat per slice varies a huge amount. It can be less than 1 gram per slice to more than 4 grams, when it then gets highlighted as high in fat or even in some supermarkets marked in red.
The recipe given below makes an interesting beetroot bread. The bread comes out with an interesting red tinge to it, whilst tasting delicious at the same time. The ingredients given below are for a medium sized loaf
This can be made easily made in a bread machine putting the yeast in first, followed by the flower, then rest of ingredients and finally the water. Using the basic normal setting for a medium loaf medium crust. If the spring onions are added at the start of the process then they will be absorbed into the general mixture of the bread, adding to the depth of taste. If they are added at the end of the dough cycle then they keep their structure and have a more distinctive flavour. Of course it can also be made without a bread machine, allowing to rise for a couple of hours after basic kneading of the dough with the spring onions being added when it is knocked back. Then put in a greased tin and cook in a hot oven as per any normal medium sized white loaf. The resulting bread has around 1 gram of fat in it per slice assuming that you get 14 slices or more from the loaf.
Dyslexic doodles on photography, food (growing, cooking & of course eating), faith and other fascinating things. This is a personal blog expressing my views.