November 18, 2013

Sweet Grape Bread

Making bread is art in itself, but I also believe that everyone can make delicious bread at home, even without being an expert. The pleasure of eating bread straight out of the oven is unbelievable. And the smell in the kitchen…yum!
For this month of baking I thought it’d be great to share a seasonal bread recipe: a rich sweet loaf that will accompany perfectly an autumnal cheese and fruit platter, unless you prefer having it sliced for breakfast with honey or jam. I have to say that it looks pretty impressive, and is as good as it looks appetising.

I was going to make it with a mix of spelt and wholewheat flour, but found myself instead reaching for a bag of khorasan flour which I bought at the grocery store the other day, which made the bread even more special. While it was cooking, I went on the Internet and did a bit of research on khorasan – an ancient wheat variety, rich in proteins and minerals and milled the old fashion way. Khorasan wheat is considered a high energy wheat and has got a lovely nutty flavour. If you don’t find khorasan flour, you could easily substitute it for spelt or wholewheat, but if you do find some, try it, and I hope you’ll love it as much as I did.

Sweet Grape Bread – makes 1 large loaf

Recipe inspired by the ‘Sweet Grape Flat Bread’ recipe found in Leanne Kitchen’s Grower’s Market cookbook
• 2tsp sugar
• 270ml lukewarm water
• 1 ½ tsp dry yeast
• 600g khorasan wheat flour
• 5tbsp grated coconut
• 50g butter, melted
• 8tbsp natural yogurt
• 100g raisins
• 300g black seedless grapes
• 1tsp sugar

1. Mix 2tsp sugar with the water and dry yeast in a small bowl. Leave to stand for 10min.
2. Place the flour in a large bowl, add coconut and mix. Make a well in the centre. Add the yeast mixture, melted butter and yogurt and start mixing to bring the dough together and form a ball. Take the dough onto a lightly floured work surface and knead for about 10min.
3. Place the dough in an oiled bowl, cover and leave to rise in a warm place for 2 hours.
4. Knock the dough back down and knead it again for 2min. Tear it in half and form two balls. Flatten them in a 20cm diameter circle. Place one of the circles on a baking sheet covered with baking paper. Sprinkle with 2/3 of the raisins and grapes. Place the other circle on top and seal around the edges by pressing with your fingers, to enclose the raisins and grapes. Sprinkle with the rest of the raisins and grapes, cover with a tea towel and set aside for another hour.
5. Preheat the oven to 180°C. Sprinkle the bread with the remaining sugar and place in the oven for 40-50min or until golden. Eat warm or leave to cool down on a wire rack.

Pain Sucré au Raisin – pour 1 grosse boule

Inspirée par la recette ‘Sweet Grape Flat Bread’ trouvée dans le livre ‘Grower’s Market de Leanne Kitchen
• 2cc de sucre
• 270ml d’eau tiède
• 1 ½ cc de levure de boulanger
• 600g de farine de khorasan
• 5cs de noix de coco râpée
• 50g de beurre, fondu
• 8cs de yaourt nature
• 100g de raisins secs
• 300g de raisins noirs sans pépins
• 1cc de sucre

1. Mélanger 2cc de sucre dans un petit bol avec la levure et l’eau tiède. Laisser de côté pendant 10min.
2. Mettre la farine dans un grand saladier, ajouter la noix de coco et mélanger. Faire un puits au milieu. Ajouter le mélange de levure, le beurre fondu et le yaourt et commencer à mélanger, de façon à former une boule de pâte. Transférer la pâte sur un plan de travail fariné et la pétrir pendant 10min.
3. Mettre la pâte dans un saladier huilé, couvrir et laisser lever pendant environ 2h.
4. Pétrir la pâte de nouveau pendant quelques instants. Diviser la pâte en deux boules. Former deux cercles de pâte d’environ 20cm de diamètre. Mettre le premier cercle sur une plaque à four recouverte de papier sulfurisé. Parsemer le cercle des deux tiers des raisins secs et raisins frais. Couvrir avec le deuxième cercle de pâte. Presser les bords pour enfermer les raisins. Enfin, parsemer du reste des raisins secs et frais, couvrir avec un torchon et laisser de nouveau lever pendant environ 1h.
5. Préchauffer le four sur 180°C. Parsemer le pain du sucre restant et mettre au four pour 40-50min, jusqu’à ce que la croûte du pain soit dorée. Déguster tiède ou laisser refroidir sur une grille.

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