Marble Wheat Loaf #BreadBakers

This month, the Bread Bakers are showcasing bread made with whole grains. Lots of thanks to our host, Wendy!

My first attempt at a loaf for this month was a total flop. I was very excited about the onion loaf as it used my recently started sourdough starter. I even ran out just before our weekend lockdown to grab the onions. Alas, it was a complete waste of time and ingredients. 

I had originally planned on doing this marbled loaf so I crossed my fingers and hoped another recipe didn't fail me. I literally held my bread when I sliced into it. It didn't fail but I did have to make some changes to this King Arthur Flour recipe. The loaf is made by rolling a white flour dough with a whole wheat flour dough. In the original recipe, the white dough had a 70% hydration. I thought that would be way too sticky for this purpose and I was right. I lowered it a bit. Still a bit sticky but workable.

Scroll down to see the other whole grain bread that we have for you today!

Marble Wheat Loaf

Ingredients

White Dough

250 g all purpose flour

2 tablespoons powdered milk

1 teaspoon salt

1 tablespoon sugar

1 1/2 teaspoon yeast

2 tablespoons oil

160 ml water

Wheat Dough

170 g whole wheat flour

3 tablespoons powdered milk

1/2 teaspoon salt

1 1/2 tablespoons sugar

2 1/2 teaspoons yeast

2 tablespoons oil

113 ml water

1 egg beaten for joining the two doughs

Directions

Mix all the ingredients for the white dough until smooth. If it's too sticky to handle, sprinkle in some extra flour. Place in a greased bowl and allow to rise overnight. 

Next, mix all the ingredients for the wheat dough. Place in a greased bowl and allow to rise overnight. 

When both doughs, have risen, roll out each into a 12" x 9" rectangle. Brush the beaten egg on the white dough then place the whole wheat dough on top. Roll up along the long side as tightly as possible. 

Place in a greased 9" x 5" loaf pan and allow to rise until puffy and above the rim of the pan.

Meanwhile, preheat the oven to 350 F. 

When the loaf is ready, bake for 30-35 minutes or until the top is golden. Cool completely before slicing.

Notes

• I prefer an overnight rise as it enhances the flavour. You can do a room temperature rise if you like.
• The original recipe calls for cocoa powder but I forgot it. It means the whole wheat swirl is lighter but I was still happy with it. You can use a tablespoon of cocoa if you want it darker.
• Adapted from King Arthur Flour's Spiraled Wheat Loaf

• Zesty South Indian KItchen: Einkorn and Spelt Whole Wheat Flour Sourdough Bread 
• Passion Kneaded: Marble Wheat Loaf 
• Magical Ingredients: Multigrain Carrot Rolls 
• The Wimpy Vegetarian: Oatmeal Rolls with Molasses
• Making Miracles: Seedy Soft Sandwich Bread 
• Culinary Adventures with Camilla: Sourdough Boules with Quinoa, Oats, and Sprouted Seeds
• Food Lust People Love: Sourdough Sprouted Spelt Blini 
• Sneha's Recipe: Spelt Banana Bread 
• A Messy Kitchen: Sweet Wheat Braid
• Karen's Kitchen Stories: Whole Wheat Cinnamon Raisin Bread
• A Day in the Life on the Farm: Whole Wheat Dinner Rolls
• Ambrosia: Whole Wheat Pumpkin Bread 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Lemon Muffins #MuffinMonday

I got two large lemons recently and hid them from a lemonade fate. I don't get lemons often because they only grow in a few areas of Jamaica and I don't live in those areas. I finally decided that I'd make  some muffins with them. 

My lemons were really sweet so these muffins didn't have much of a tang. But I still enjoyed them. This recipe was slightly adapted from Handle the Heat. She has an interesting method. She chills the muffin batter for at least an hour up to overnight and this should lead to a taller muffin. I don't think it worked for me. However, I'll try again soon as I like the idea of mixing a batter hours in advance. 

Be sure to scroll down to see what other muffins we have in store for you this Muffin Monday!

Lemon Muffins

Yield: 12 muffins

Ingredients

2 cups flour

3/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup milk

1 egg

1/2 cup oil

2 tablespoons lemon juice

2 tablespoons lemon zest

Directions

Preheat oven to 400 F.  Grease or line a muffin pan. 

Whisk flour, sugar, baking powder, baking soda, and salt. 

In a separate bowl, whisk milk, egg, oil, lemon juice, and lemon zest.

Add the wet ingredients to the dry ingredients and gently combine. 

Divide batter among the muffin wells. 

Bake 16 minutes or until a toothpick inserted into a toothpick comes out clean.

Lemon Muffins from Passion Kneaded

Papaya Orange Muffins from Magical Ingredients

Peanut Butter Banana Muffins from Making Miracles

Sourdough Banana Nut Crunch Muffins from Zesty South Indian Kitchen

Springtime Chocolate Chip Muffins from Food Lust People Love

White Chocolate Muffins with a Pistachio Glaze from Karen's Kitchen Stories

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Churro Mini Muffins - #MuffinMonday

One of things I miss about living in the U.S. is visiting the mall food court.  The Miami International Mall had a Churro Mania. Deep fried goodness topped with cinnamon sugar, chocolate, condensed milk, or even Nutella. All delicious.  

My mini muffins are mimicking some churros as best as they can - alas, they aren't fried. I went with some cinnamon sugar and and some condensed milk. 

As always, scroll down to find the other muffins we have for you this Monday. 

Churro Mini Muffins

Yield: 20 mini muffins

Ingredients

Muffin

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 egg, beaten

1/2 cup sugar

1/2 cup milk

1/3 cup oil

1teaspoon vanilla

Topping

1/4 cup melted butter

1/2 cup sugar 

2 teaspoons cinnamon

Condensed milk

Directions

Preheat oven to 350 F. Line a mini muffin pan or grease it well.

Whisk flour, baking powder and salt. 

In a separate bowl, whisk the egg, sugar, milk, oil and vanilla. 

Pour into the flour mixture. Gently combine until there are no streaks of flour. The batter is thick and you may have some lumps. Don't overmix.

Scoop into the prepared muffin wells and bake 12 minutes or until a toothpick inserted in a muffin comes out clean.

Cool completely. 

For cinnamon sugar coated muffins, dip the muffins into melted butter. Then toss in a mix of the cinnamon and sugar. 

For condensed milk ones, simply drizzle as much condensed milk as you like. The condensed milk does soak into the muffin. 

• Blueberry Oat Flour Muffins from Palatable Pastime
• Churro Mini Muffins from Passion Kneaded
• Chocolate Walnut Streusel Muffins from Zesty South Indian Kitchen
• Double Chocolate Whole Wheat Muffins from Magical Ingredients
• Healthy-ish Blueberry Muffins from A Day in the Life on the Farm
• Loaded Breakfast Muffins from Karen's Kitchen Stories
• Miner's Mini Muffins from Making Miracles
• Yiaourti me Meli (Greek Yogurt and Honey) Cornbread Muffins from Food Lust People Love