Monday, March 30, 2015

BBB Granary Style Loaf

The BBB hostess invited us to have fun and play in the sandbox with this recipe, originally meant to be used with a proprietary flour grain blend your can find in England.  While it is available by mail order though spendy, she encouraged us to experiment with what we had or could find and just have fun with it.  Other options included sprouted flours and malted wheat flakes.  Now I have purchased those in the past from King Arthur, though they don't always have that import in stock.  But I decided against an order since I don't use them enough.  What I did have was sprouted oats.  Well, malted wheat flakes are sprouted and rolled...  So are these.  Good enough for me.  And I already had some barley malt for flavor.  In the end I loosely followed the two King Arthur recipes that My Kitchen in Half Cups referenced.  And I still ended up tweaking it right up until baking.  Sandbox play indeed.  Here is the recipe as I made it.  Check out the original post to see her different versions!  This got thumbs up from my eldest as she ate a nice fresh piece with butter.  I can't wait to try it toasted.

Granary Style Loaf
makes 1 loaf

¾ cup lukewarm water (reduced from 1 cup because I was using mostly spelt)
1 tbsp barley malt syrup
½ cup sprouted rolled oats (used instead of malted wheat flakes)
75 g sprouted wheat flour
75 g whole spelt flour
150 g white spelt flour
½ tbsp instant yeast
1 tbsp softened butter
1 tsp sea salt
2 tbsp sourdough starter (added after overnight rest)

Dissolve barley malt syrup in the water in a mixing bowl.  Add in sprouted oats or malted wheat flakes.  Mix in remaining ingredients except sourdough starter.  I used my stand mixer and the paddle attachment.  My dough was firm by design to accommodate the spelt.  Allow to rest and rise overnight in a covered bowl.  Next morning, work in the sourdough starter and a couple teaspoons water if necessary to achieve an elastic dough that is only slightly sticky.  Form into a loaf and place in a buttered loaf pan to rise until almost doubled.  (I also brushed the top with softened butter while rising.)
Bake in a 375º oven for 35-37 minutes until golden and registering at least 190º in the center.  Mine finished at 204º.  Allow to cool before slicing.

Saturday, March 14, 2015

Light and Fluffy Coconut Cream Pie - no corn starch required!

Happy Pi Day of the century!  It's so hard when you are the only coconut cream pie lover in the house.  I think my kids might try this but I'm not sure.  My other pie loving cohort moved two time zones away.  This pie is a fusion of a chiffon and a cream pie.  I love it because it is corn free and I prefer it to a thick and heavy pudding pie.  You do still make a custard, but it is lightened twice.  Well, lightened in texture, not in calories, this is still a very rich pie!  The coconut milk in the custard gives it more coconut flavor too.  I tried out this recipe for the pie crust (Alan's pie pastry) and it turned out great.  That was even using spelt flour which is very finicky in crust and tends to turn out tough because the protein is so water sensitive.

Toasted Coconut Cream Chiffon Pie
12-16 servings

1 tbsp gelatin
½ cup sugar
3 eggs, separated (or 3 egg yolks and the equivalent of 3 powdered whites, reconstituted)
1 can (13.66 oz) coconut milk (I prefer Thai Kitchen)
Pinch salt
2 teaspoons vanilla
¼ tsp cream of tartar
1 pint heavy whipping cream, divided
1 tbsp powdered sugar
1 (10 inch) pie shell, baked and cooled (use your favorite recipe or even store bought)
½ cup shredded coconut, toasted
¼ cup flaked coconut, toasted (for garnish)

Combine sugar and gelatin in a 2 Qt saucepan.  Blend egg yolks and coconut milk together and add to sugar mixture.  Cook over medium heat, stirring constantly until mixture boils.  Remove from heat and stir in salt, vanilla and ½ cup shredded toasted coconut.  Chill in the refrigerator or an ice bath, stirring occasionally, until mixture thickens and mounds up slightly when dropped from a spoon.  

Beat egg whites or reconstituted dried egg white and tartar until stiff peaks form.  Fold into custard.   Whip 1 cup heavy cream until stiff.  Fold into mixture.  Pile into the cooled pie shell and refrigerate while you make the topping.

For the topping, whip the remaining cup of cream with the powdered sugar until stiff peaks form.  Stabilize with ¼ tsp gelatin dissolved in a bit of cream if desired.  Add at the soft peak stage.  Scoop or pipe onto the edge of the pie as desired.  Sprinkle the toasted coconut flakes over the whipped cream.  Refrigerate for a few hours to fully set.