Sourdough Breads + Healthy Seeds

Wholemeal Sourdough Bread with Pumpkin Seeds + Flaxseeds + Multi-grains toppings

• Tanoshi Premium Japanese bread flour
• 35g pumpkin seeds + 35g flaxseeds
• mix wholegrains for topping (wet the shaped dough and rub grains over it before transferring to banetton... and CF in fridge)
• 74% hydration (224g instead of 210g water for each bread)
• 3hr bulk fermentation

Foodnote: Attempt to make a healthier wholemeal sourdough bread with seeds. I have pumpkin and flax seeds. Not sure how it will turn out but it rise well and check out the oven spring. Will definitely be baking this again soon!

Made this again on 28 Jan 2023. This time it is the following...

• Tanoshi Japanese bread flour
• 10g flaxseed + 30g sunflower seed + 30g pumpkin seed
• 74% hydration (225g water)

Foodnote: Made this again because I love it although it tasted like delicious cardboard lol. Really love it because it have all healthy seeds. I reduced the flaxseed and added sunflower seeds.

Cempedak Butter Cake

Ingredients

2 eggs

150g cempedak flesh

120g cake flour

140g softtened butter (salted)

100g castor sugar

1/2 tsp vanlla

Directions

• in a bowl, whisk butter and sugar till pale and sugar are dissolved
• add eggs and vanilla till well combined
• fold in the flour
• finally add in the cempedak... can leave some bits on the surface of cake
• bake in a pre-heated oven at 170°C for 60 to 70min till skewer comes clean
• cool for min 10mins and remove from mould

Foodnote: Been wanting to eat cempedak butter cake. Saw cempedak at NTUC so I quickly grab it. Also I have cake flour that I need to clear... so just nice lah. Really happy to finally satisfy my craving. So soft and fluffy... a bit sweet maybe because of the cempedak or should reduce the sugar next time. Also my mould is too big lol... should have used the round one which is smaller. I just chopped the cempedak instead of puree because I want to really taste fresh bits when I eat.

The cake is even nicer the next day... so moist. I also kept the seeds and boil it for 30mins with a pinch of salt the next day. Been a long time since I ate cempedak seeds and it tasted so wholesome. Just need to peel off the outer skin and clean the brown inner skin as much as possible... but it is ok to just eat it too. 

I googled for benefits of eating cempedak seeds...

• prevent depression
• improve cells
• improven body metabolism
• increase body immunity
• increase energy
• maintain healthy weight
• maintain stronger heart
• prevent joint pains
• improves digestion

Chapathi

Ingredients

200g atta flour

pinch of salt

2 tbsp olive oil

3/4 cup water 

Directions

• add olive oil, salt and flour in a bowl and mix with hand
• add water bit by bit till soft dough is formed (might not need to add all)
• form into a ball, cover with olive oil and leave to rest for at least 30min
• divide equally into 8 pieces and round each ball
• pre-heat non-stick pan
• on a generously floured surface, roll each dough as thinly as possible
• cook each chapati on both sides till fully cooked
• keep wrapped in towel or in covered bowl to keep it soft

Foodnote: I love chapati so I finally bought atta flour from Sheng Siong. This time I tried the Anarkali Gold Atta flour. Making chapati is easy compared to roti prata and very satisfying to eat. Cousin gave me minced meat which I cook into curry. I ate 3 pieces chapati with the curry because I am greedy lol. Will keep the rest either to eat with balance curry or make wraps with it.

Next time I will try this. Will brush the cooked chapati with ghee and also will use one of my old tiffin box to store the chapati.

Plain Waffles

Ingredients

Dry

225g AP flour

60g corn starch

1/2 tsp salt

1 tsp baking powder

1/2 tsp baking soda

Wet

3/4 cup vegetable oil

1 cup yoghurt/buttermilk

1 cup milk

2 eggs

2 tsp vanilla

3 tbsp sugar

1 tbsp honey (optional)

Directions

• in a bowl sift and mix all dry ingredients together using a whisk
• in another bowl, whisk wet ingredients together in the above order
• pour wet ingredients to dry ingredients and mix till no lumps available
• pre-heat waffle iron and bake till golden and crispy

Foodnote: Recipe from here. I love waffle and am looking for simple recipe. Tried this recipe, added honey since it is not sweet and tried my new manual waffle maker. It yields nicer waffle than my Kenwood, only that I have to manually flip the waffle maker. End up with 6 pieces. Ate 2 and the rest will be kept frozen for other days. When I want to eat, I can just pop it in the air fryer for few minutes... make scramble eggs + salad to have good delicious meal!

Eggless Chocolate Banana Cake

Ingredients

2 ripe bananas

180g sugar

1 tsp vinegar

120ml oil

1 tsp vanilla

262g all purpose flour

45g cocoa powder

120ml water

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

nuts as needed

chocolate chips for garnishing

Directions

• mash bananas and sugar
• add oil, vanilla, vinegar and whisk till combine well
• sieve in flour, cocoa powder, baking powder, baking soda, salt and mix well
• add in water and mix again
• add in chopped nuts and mix gently
• pour batter into baking pan and sprinkle chocolate chips
• bake at 180°C for 40-60min (till skewer comes clean)

Foodnote: Since I have all the ingredients, including frozen bananas, I decided to bake this. Found recipe from here. I added almonds and 2 1/2 bananas just to clear it. Process is very easy since I don't need to use mixer. Baked 2 cakes since I have 5 frozen bananas. One is to gift my brother since he is gifting me a 4kg garoupa.

2nd cake I added shredded carrots leftovers hehe. It is so yummeh... taste like fudgy brownie.

Easy Creamy Coleslaw

Ingredients

cabbage

purple cabbage

carrot

Japanese mayonnaise

apple cider vinegar

white pepper powder

honey

condense milk (optional)

Directions

• shred cabbage, purple cabbage and carrot into a large bowl
• in another bowl, mix mayonnaise, acv, pepper, honey and condense milk to taste
• mix all ingredients together and keep refrigerated

Foodnote: Bought shredded veggies to eat with peanut sauce given by my cousin but decided to make coleslaw with the balance. This is just a basic recipe but still tasted so good to me. Original recipe added dijon mustard but I just use whatever I have on hand. Added condense milk because that is what I have it in the fridge and I want a creamy coleslaw. Will make this more often. Can just keep it refrigerated and munch whenever I feel lazy 😅

Kue Pukis

Ingredients

2 eggs (room temperature)

175g sugar

250g flour

1/2 tsp vanilla essence

100g melted butter

yellow colouring (optional)

370ml warm coconut milk

40g condensed milk

1 tsp instant yeast

toppings: chocolate rice or cheese etc.

Directions

• in a bowl add eggs and sugar... beat in high speed till creamy and sugar is dissolved
• add vanilla, sifted flour, yeast, condensed milk and warm coconut milk
• blend till all ingredients are well combined and smooth
• add in the melted butter and blend again till fully combined
• finally add yellow coloring
• cover the bowl (cling wrap or wet towel) and let it rest for 1hr
• after 1hr the mixture will thickened... mix using a spatula
• pour into measuring cup so it will be easier to pour into teflon mould
• heat teflon in very low heat and brush lightly with butter
• pour batter into 3/4 full into each cup and cover 
• only fill the middle cup after 2min as it will cook faster
• while half cook (2min), sprinkle chocolate rice and cover again
• cook till bottom is light golden brown

.

Foodnote: Have always wanted to try this... even though the name of the kueh is errr weird ahaha. It tasted nice and turn out soft and fluffy. Very easy to make so I will make this more often. In fact I made it again but this time using rainbow hearts sprinkles because I don't have chocolate rice and don't want to buy it hehe. I think it looks so pretty... 

Recipe yields: 20pcs

Sourdough Breads

1. Cheese + Jalapeno
2. Cranberries + Mixed Citrus Peel + Almonds

• Murasaki Botan Japanese unbleached flour
• 74% hydration (224g instead of 210g water for each bread)
• 3hr bulk fermentation

Foodnote: Very nice, soft and good crumbs. Dough is easy to handle and feels good. First time trying cheese + jalapeno and it turns out nice. Smells like pizza but bread is flatter perhaps due to the inclusions. As usual, dry inclusions turns out very well. Happy with both breads.

Baguettes (Poolish)

Ingredients 

Poolish (night before)

1g instant yeast

125g warm water

125g bread flour

Dough (next morning)

300g bread flour

5g salt

1g instant yeast

140g warm water

Directions

• mix poolish ingredients and let it sit overnight in a covered bowl at room temperature
• poolish should be very bubbly the next day to indicate active yeast
• add water to the poolish and mix in the dry ingredients
• let the dough sit in the bowl covered for 10min
• stretch and fold the dough 4x at 10min interval
• let it proof for 1hr
• punch down the dough and divide into 3 equal parts
• fold and roll each dough and rest for 15min covered in damp cloth
• shape the dough into baguette and transfer to baguette tray
• let it rest for 1hr covered with damp cloth
• meanwhile pre-heat oven to 240C
• score the baguette, spray with water and bake for 20-25min till desired color (add ice to bottom tray to create steam. Remove ice tray after 10min. Reduce the temperature to 200C at 15min)
• let the bread cool fully on a wire rack before slicing

Foodnote: Love baguettes and going to keep trying to find good recipes. Trying this recipe. This is a good recipe. Dough is easy to handle and steps is very clear. I still need to improve on my shaping and scoring but overall this is good. The smell of baking bread is always so good. Will definitely make it again... perhaps maybe I divide the dough into 4? Make the baguette skinnier 😊

The poolish makes the bread soft and really yummy nom nom nom... Will stick to this recipe for baguette for now. Might try to add diastatic malt next time.

Pumpkin Sourdough Bread

Ingredients

300g bread flour

100g active sourdough starter

6g salt

250g pumpkin puree

50g pumpkin seeds

Directions

• in a bowl, mix flour with salt
• add starter and pumpkin puree and stir well
• transfer to mixer and using dough hook, mix for 10min
• transfer back to bowl and rest for 30min
• do first coil fold and rest for 30min
• add pumpkin seeds 1/4 at a time while doing coil fold and rest another 30min
• do 3rd coil fold and rest till dough double in size
• transfer into floured surface and shape
• put into proofing basket, cover with plastic
• leave in chiller for 8 up to 48hrs till ready to bake
• pre-heat oven and dutch oven to 230C
• transfer to silicon mat, score and transfer to dutch oven
• insert ice into flap of dutch oven
• bake for 30mins covered
• remove lid and bake at 200C for another 15min

Foodnote: I have pumpkin seeds and been wanting to try and make pumpkin sourdough bread. Found this simple recipe from here. Weather is good and sunny... have bought pumpkin from the supermarket to make into puree. Starter is still active so it became another bread day. However, I only managed to get 230g of puree so I added 20g water. Turns out good. 

The smell of baking bread is marvellous as always and love that it is a bit rounded and not flat. There is not much oven spring but I am good with it.

It was a rushing day. While cooling the bread, I went out for walk. A friend message me that she have extra ticket for Perfect Timing by Dr Omar Suleiman. So I decided to bless half of the bread for her. Reached home late so I only managed to taste the bread the next day. Lightly toast it on my non stick pan and slather it with my favorite Lurpak butter.

Ok... it is so delicious oh my. Definitely will make this again 😘👌!

Summary of Sourdough Bread: Step by Step

Directions 

Day 1: Sourdough Starter 

• (eg. require 140g starter. Always make a bit extra)
• half feeding in morning (eg. 20S+20W+20BF) 
• final half feeding in evening (eg. 50W+50BF) 
• (to accelerate process, put in oven with lights on)
• feeding of active starter ratio 1S:2W:2BF

Day 2: Prepare Dough 

• measure and mix all dry ingredients in a bowl eg. all flour, salt and diastatic malt (optional)
• add distilled water and starter and mix to shaggy dough 
• rest for 1 hr
• 3x stretch & fold every 30min (add additions at 2nd fold)
• check gluten development (window pane) if still not ready, do coil fold
• proof till size increase by 25% (total 3-8hrs or 12-24hrs if using unfed starter) 
• transfer on working surface (divide if required) and gently round with scraper making a tight loaf
• rest 20min
• meanwhile lightly flour banetton with rice flour 
• gently shape a tight dough and transfer to banetton
• cover with plastic and leave in fridge to cold retard for 8hr up to 48hr 

Day 3: Bake 

• pre-heat oven 240C no fan together with dutch oven for minimum for 45min to 1hr 
• transfer dough into freezer for 30min to firm up and help with scoring
• transfer dough to parchment or silicon paper 
• rub surface of dough with rice flour
• score deep enough for oven spring
• transfer into hot dutch oven and spray with water... quickly cover the dutch oven
• bake for 20min covered and lower oven to 230C and bake uncovered for another 15-20min till desired color 
• *Internal temperature for cooked sourdough bread should be 96-98°C
• cool on rack for > 1hr before slicing 

Optimal Sourdough Starter Preparation

Ratio 1:5:5

• divide required amount of starter by 2 eg. for 300g, use 150g BF: 150g W
• take 10% of 300g... so we need 30g starter
• use all sourdough starter once fully active or peaked

7min tips to get an Ear

• before baking, score bread as usual
• after 7min of baking, take out the bread and do a second score near the small "ear"
• continue baking
• ie. for a controlled scoring, score deeper at specific parts of bread after 5min of baking

Tips for better oven spring

• pre-heat dutch oven for 1hr
• immediately after putting in dutch oven+dough into the oven, turn off the oven for 20min
• turn on the oven 240C and continue baking for 20min or so and bake with open dutch oven till desired color

Click here for my go to regular recipe.

Foodnote: Usually I use prima unbleached bread flour. The above bread is baked with bob's mill unbleached bread flour. 

Chocolate Cherries Sourdough Bread

Ingredients

350g bread flour 

40g cocoa powder

320g water

80g active starter 

8g salt

5g diastatic malt

Inclusions:

leftover cherries

semi-sweet chocolate chips

Foodnote: Recipe here. So I bought Cacao Barry cocoa powder to try due to the good reviews. It really smells amazing. Found this simple recipe however could be due to my technique, the bread ends up flat. Is it due to the inclusions? Will keep trying and learning.

Taste wise... it is ok with strong cocoa taste. Nice to bite into the cherries though. It taste awesome with cream cheese. Hhmmm will try chocolate cheddar sourdough bread.

Pandan Waffle

Ingredients

2 eggs
3/4 cup caster sugar

1 1/2 tsp baking powder

1/2 tsp salt

3 tbsp soft butter (43 grams)

koepo pandan / vanilla essence

200ml coconut milk

1 1/2 cup plain flour

Directions

• using a mixer beat eggs till light and add caster sugar, baking powder and salt
• once combined add in butter and continue beating till light and fluffy
• add in pandan paste mix and add coconut milk
• finally add in flour and beat till fully combined
• batter is ready to be cooked in a pre-heated waffle maker
• lightly oil the waffle maker
• (since I am using a Kenwood sandwich maker, I cook 5min and then turn the waffle over and cook for another 5min)

Foodnote: I love love love waffles and I think Prima Deli's waffle is one of the best! Have not been successful as much with other waffles recipe but finally come across this! It really taste so yummy almost like prima deli especially with the crispy bits. The only thing is I am using a sandwich maker with waffle attachment. I don't have a waffle maker but this is good enough lah. I give a thumbs up to this recipe 👍🏽.

I get 8 small waffles. Ate some and keep the rest in the freezer for another day.

What I might try next time. Sift all dry ingredients together. Separate egg whites and yolks. Beat yoke with sugar, butter, coconut milk and pandan paste. Fold in dry mixture. Beat egg whites till stiff peak. Fold in egg whites to batter. Hope this will make the waffles fluffier?

Coconut Candy

Ingredients

2 tbsp butter

230g grated coconut (only the whites)

100g sugar

220g condensed milk

2 tsp vanilla

few drops coloring of choice

pandan leaf

pandan paste (optional. I added because I use green coloring)

Directions

• grease pan/glass container generously
• in a non-stick pan, melt butter on low heat
• add other ingredients and stir for about 20min
• the ingredients should clump together but not dry
• transfer onto the pan/contrainer and flatten it levelling the top
• leave it to cool for 30min and cut to small cubes
• allow to cool overnight and remove from pan
• keep in airtight container

Foodnote: I have grated coconut in the freezer so I decided to make this. Used to make this with mum during Hari Raya. It is so yummy and irresistible but because it is too sweet... I can't make this regularly huhu. 

Fruit Salad

Ingredients

greek yoghurt (can substitute for cream)

condense milk

cheese

any fresh or dried fruits:

blueberries

apples

grapes

mixed canned fruits also can (but not healthy already hehe)

raisins

seeds etc.

Directions

• mix yoghurt and condense milk
• combined all other fruits/ingredients
• keep in chiller overnight before consuming

Foodnote: I remembered eating a nice fruit salad at a hotel once. So decided to make my own. Saw a keto fruit salad recipe that called for all purpose cream and condense milk. I just use whatever I have on hand: condensed milk, greek yoghurt, blueberries, an apple, a small can of mixed fruits and shredded cheddar cheese. I adjusted the milk+yoghurt to desired taste and tadaaa... super yummy fruit salad hehe. I topped it with some dried fruits and seeds that I have. Delicious and "healthy" dessert woohoo.

Basic French Baguettes 2023

Ingredients

500g strong bread flour

10g instant yeast

350g distilled water

20g sea salt

Directions

• in a mixing bowl, add water, flour and yeast and mix using dough hook > slow speed 4min then fast speed 4min
• add salt after 4min
• dough will be sticky
• transfer to working surface and using a scraper lightly tuck and round the dough till top is no longer sticky
• lightly dust the top with flour and transfer to bowl (smooth side up)
• rest it for about 1hr (max 2hr) then leave it in the fridge overnight
• next day dough will be bubbly
• flour woking surface and top of dough
• release the edge of dough with scraper and turn bowl upside down to transfer dough on working surface
• using a sharp scraper gently cut the dough (about 145-150g each) ~ will yield 6 baguettes
• shape baguette > create a spine in the middle, roll rop over to the spine, roll bottom to the spine... put the edges together and pinch together
• roll the edge of roll to sharpen the edge of baguette
• place into baguette tray with seam side down
• proof for 45min and score
• spray tray generously before baking
• bake at 220°C without fan at 3rd bottom level ~ add tray with ice to create steam
• remove ice tray at 5min and spray water on dough (may want to rotate tray for even baking)
• total 25-30min baking time till desired dark golden brown is achieved 
• I left it for 5min the oven with temp off before transferring to cooling rack

Foodnote: Impressed with the youtube video and decided to try it out. I tested with 50% portion so each dough is approx 145g. It seems easy. The only thing is need to use the mixer but that is ok. My scoring still need improving hhmmm. I think I can bake a little bit longer as the color looks a bit pale. Will try again soon.

To freeze: Bake for 5-8min and remove from oven. After bread is completely cool, shrink wrapped and put in ziplock.