There’s always something to learn…

Even if you are doing the teaching!

Last night at my Baking with Yeast class we made Poppy Seed brioche, Multigrain Rolls, Spinach & Chilli Boule, Maple Syrup butter, and my very favourite, Rum Baba!!

Everyone left with armfuls of oven-warm goodies – hopefully the rum soaked Baba lasted the trip home in the car, I did challenge everyone to wait until today to eat it as it is always better the next day.

I really love hosting my classes and the students who attend. They are always so enthusiastic, willing to learn and willing to taste – except, funnily enough, the fresh buttermilk we made when doing the Maple syrup butter.

In the whole grain rolls we used buckwheat & freekah which was soaked in boiling water to soften it up beforehand. I learnt that this wheat grain is picked when green to retain more nutrients and anti-oxidants and then roasted to give it a characteristic nutty taste. I can imagine that it will make a fantastic “rice” salad and when I work this one out I will let you know.

Poppy seed brioche

Spinach & Chilli Boule (French for Ball!)

280g warm water

50g spinach

2 red chillies roughly chopped

1 ½ sachet yeast

500g bakers flour

30g oil

 

Add all ingredients to the TM and mix on SP 6 for 5 seconds and then knead for 2 minutes. Form into a round shape and leave to rest for 30 minutes. Bake in a MOD oven for 30 – 40 minutes.