Monday, July 29, 2013

Wholemeal Nori Bread Loaf


Wohooo....its weekend again! It means bread making time. Gosh, missed making these babies so much. I have tried quite a number of bread making method for the past couple of years and what I experienced was prefermented dough gives better texture to breads. Other than that gelatized dough too gives such unusual result to the texture. The moisture & softness of bread can be prolong through both prefermentation dough method. Though I seldom work with water roux after trying it a number of times, I found that water roux method too works quite fantastically as well. But if you prefer a hassle free prefermentation method, I think this should be the right one for you.

So, here's what I did.
Ingredients for Starter Dough :
230gm  bread flour
50gm   wholemeal flour
2 tspn  yeast
1 TB  sugar                            
200ml   milk
(combine everything to form a soft dough then set aside to rest for an hour or till double it size)

Ingredients for Main Dough :
120gm   bread flour
2 TB  Nori flakes
90gm   sugar
1 egg, do not beat
2 TB  milk
2 TB  heavy cream
1 tspn  salt
60gm  butter

Method :
(1) place starter dough into a big mixing bowl, add in the main dough ingredients except salt & butter and knead till combined.
(2) now, add in salt & butter and again knead till everything well mixed. Again, set aside to rest for an hour or till double in size.
(3) once it's ready, punch dough to release air and knead till smooth.
(4) place dough to a slightly flour working table and divide dough into 4 portions.
(5) let dough rest for 10 minutes then roll & fold dough follow the method here.
(6) place dough to a 10x4.5x4.5" tray or to two separate 8x4x4" tray.
(7) let dough rest for about 30-45mins (depends on room temperature), then brush on egg glaze.
(8) bake at preheated oven 180'C-185'C for about 25-30 mins or till brown.
(9) cool for 15 mins before releasing the bread from tray and always remember to slice the bread only after it has completely cooled.

The bread turns out really soft & moist.

My favourite toasted garlic butter bread with my nori bread. Slurppp.... Even hubby can't resist such aromatic toasted bread.
*
I'm sending this to Wild Yeast Blog @ Yeastspotting.

12 comments:

Angie Schneider said...

I can't resist homemade bread either! Your nori bread looks perfect.

Nee said...

yummy good ... love homemade bread and look like you can reach out anf touch these .
If you could I daresay you would have an empty post :))

Anonymous said...

Well Kristy, for me, the custard paste method works best and it's the most failed-proof method for me. I do not even need to add too much butter (10 gm butter to 250 gm bread flour) to the dough and finished loaf stayed soft for 4 days.

Many times, I noticed that loaves or buns with considerable good results were because of the higher content of butter or fats in them which I personally will avoid.

Blessings
Priscilla Poh

Jeannie Tay said...

I love garlic bread too but tend to burn them every time I try making them at home lol! This bread sounds like it is full of flavors!

Belinda said...

Those are some beautiful loaves...imagine fresh from the oven....

CaThY said...

Love your nori bread! :)

Little blue said...

is yummy and healthy bread...

Mich PieceofCake said...

Love your beautiful loaves. Sounds like a great idea to put in nori flakes to enhance the flavour of the bread.

ivy sew http://simplybeautifulhealthyliving.blogspot.com said...

Kristy, your bread is superb especially the crust. Just looking at the crust already makes me drooling...

Food, Fun and Life in the Charente said...

Nothing better than garlic bread, yum yum Diane

Zoe said...

Nori bread?

I must say, Kristy... The addition of nori into homemade bread sounds so unique and alternative. Love to give this a try :D

Zoe

Rosita Vargas said...

Es una delicia de pan esponjoso irresistible,saludos y abrazos.

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