Garlic Multigrain Bread - #BreadBakers

Talk to me, fellow bakers. Talk to me about your oven mitts. I've been using pretty standard oven mitts - nothing fancy. And they functioned well enough - until last Saturday morning when I removed this bread from the oven. Well, it was when I removed the cloche. I won a beautiful Emile Henry bread cloche and knew before it arrived that I wanted to use it for this month's Bread Bakers. Our host, Mirelle, chose quinoa as our theme and I knew pretty quickly that I would make a simple no knead loaf to test the cloche.

Of course, when it was time to start baking, I started having second thoughts. Maybe I should try something else. I am in the midst of a serious chocolate craving and adding chocolate and making the bread in a loaf pan just seemed like the right thing to do. When one craves chocolate, one should make any and everything chocolate. It took several cookies and a huge brownie to talk me out me of that. But the chocolate craving rages on. (Two more days until a choclatey cake. A few hours until more brownies. I can make it. I hope.)

I like adding things to no knead loaves. Let's be honest, if you have ever made a no knead loaf, you know that they can be pretty blah. I knew the quinoa would add texture but not a ton of flavour so I threw in some chopped garlic. Flax seeds were in my line of sight so they got added too. Then finally, I added a 5 grain cereal mix. Party in the mixing bowl! If I had beer, I would have added that too. Seriously. Cook's Illustrated recommends it. After a long rest, it was time to bake and time to test the cloche. I could have used a cold cloche (the instructions booklet mentioned several recipes starting with a cold one) but I wanted to test it preheated. And oh man was it heated.

When I removed the cover some minutes into baking, my oven mitts threw up the white flag. I have taken a vessel out of a 450 F oven before but clearly, that was just pretending to be hot. The cloche was HOT and I felt it through the mitts.The mitts even scorched a bit.  So this is where I need some help. Clearly, I need new mitts. Mitts that can really stand the heat. My first thought was to get some silicone ones. Have you tried them? Do you have specific brand recommendations? I would hate to grab some that claim to be resistant up to 450 F and then find out that they really aren't. Because this cloche holds on to every bit of heat in that oven. Great for bread, not so for fingers.

Here's my recipe for this garlicky loaf. But be sure to see how my fellow Bread Bakers used quinoa below. I even spy a loaf with chocolate!

Garlic Multigrain Bread

Recipe by: Kelster

Yield: 1 loaf (~ 690 grams)

Ingredients Dough 400 grams all purpose flour 1/4 teaspoon active dry yeast 43 grams quinoa, rinsed 35 grams 5 grain cereal 20 grams flax seeds 15 grams garlic, finely chopped (~4 cloves) 1 1/2 teaspoon salt 300 grams water

Directions In a large bowl mix together flour, yeast, quinoa, 5 grain cereal, flax seeds, garlic and salt until evenly distributed. Add the water and mix until all the flour is moistened. Cover and let sit at room temperature for at least 12 hours. The dough is ready when it's risen and very bubbly.  Turn the dough out onto a floured surface and form it into a ball. Place the ball in a parchment lined (our heavily floured cloth towel-lined) bowl or skillet. Cover loosely and let rise until doubled in size - up to 2 hours.  At least 30 minutes before baking, preheat the oven to 450 F. Place a heavy covered baking vessel such as a dutch oven, crock or cloche in the oven as it heats. When the dough is ready, carefully transfer the dough to the hot vessel. You can simply place the dough in the vessel on the parchment paper or carefully turn the dough out into vessel. Bake covered for 25 minutes. Remove the cover and bake for an additional 15 - 20 minutes or until the loaf is well-browned and registers 200 F. Cool completely before slicing.

Notes I used Bob's Red Mill 5 grain cereal. 35 grams is approximately 1/3 cup. You could substitute rolled oats or a mix of your choice.  Don't feel like chopping garlic? I completely understand. Try garlic powder. If you do not have a vessel with a cover, foil can be used to cover the vessel.

• Eggnog Cranberry and White Chocolate Quick Bread by Laura at Baking in Pyjamas
• Garlic Multigrain Bread by Kelly at Passion Kneaded
• Maple Walnut Quinoa Quick Bread by Renee at Magnolia Days
• Mocha Porter Quinoa Loaf by Stacy at Food Lust People Love
• No Knead Quinoa Bread by Karen at Karen's Kitchen Stories
• Pan de Quinoa y Miel by Camilla at Culinary Adventures with Camilla
• Quinoa and Millet Bread by Anshie at Spiceroots
• Quinoa Apple Muffins by Robin at A Shaggy Dough Story
• Quinoa Poolish Baguettes by Adam at Bakers and Best
• Quinoa Oatmeal Bread by Cindy at Cindy's Recipes and Writings
• Quinoa Pumpkin Muffins by Kathya at Basic N Delicious
• Red Quinoa Sourdough Bread by Sophie at Sweet Cinnamon & Honey

What is Bread Bakers? It’s a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Bread Bakers Pinterest Board. Links are also updated after each event on the Bread Bakers home page. How is the monthly theme determined? We take turns hosting each month and choosing the theme/ingredient. Would you like to join in the fun? If you are a food blogger, send an email with your blog name and url to Stacy at foodlustpeoplelove@gmail.com.

Eggnog Kringel - Foodie Extravaganza

I have a confession to make. Up until last week, I had never tasted eggnog. No, no. I promise that I'm not (that) sheltered and eggnog is enjoyed in Jamaica. It's just that I don't drink milk and that "embargo" extended to all milky drinks. I'm not lactose intolerant either. I just have zero interest in the substance . Well, not zero, I do bake with it but otherwise it's never used.

My mother said that I stopped drinking milk when I was a baby. I loved it. Then one day I would scream bloody murder if it was brought near me. She suspects that my nanny is responsible somehow. But she never made a big deal out of it. She doesn't drink milk or milky drinks either so she wasn't about to force her daughter. This means there was never milk around. Well, that's not true. There was always condensed milk available for coffee and hot cocoa. I don't think you'd ever find a Jamaican fridge without condensed milk. There are stories of children eating the stuff on bread and there's a desert made with just fruit and condensed milk. I can't vouch for the taste though because I pretty much ignored the condensed milk too.

But back to eggnog. December is eggnog month and Foodie Extravaganza (through our host, Alexis) chose eggnog as the theme this month. So it was time to drop my eggnog "embargo" and have a sip. Luckily, the day I was brainstorming ideas, my grocery store had eggnog trifle samples. That was some good stuff. I was tempted to just replicate that until my bread baking side reminded me that I've been meaning to make another kringel for a while.

The Estonian kringel is a beautiful braided bread that's filled with sugar, spices and often dried fruit. I took some liberties and used eggnog as the liquid and added nutmeg to the filling.Oh, this was some good bread. The eggnog flavour shone through and there was a lovely hint of rum. That's right - you really want to use a spiked eggnog. Plain eggnog will be good. Spiked eggnog will be amazing. This is best enjoyed warm and is at it's best on the first day. I probably will never pour myself a glass of eggnog but I'd be happy to use it as an ingredient in dessert. If you're looking for ways to use eggnog, be sure to scroll down and check out all the amazing recipes this month.

Eggnog Kringel

Recipe by: Kelster

Yield: 1 loaf

Ingredients Dough 375 grams all purpose flour 7 grams active dry yeast 28 grams oil 24 grams sugar 1 large egg yolk 5 grams salt 200 grams eggnog (See notes) Filling 3 tablespoons softened margarine 1/2 cup brown sugar 2 teaspoon cornstarch 1 teaspoon cinnamon 1/2 teaspoon nutmeg

Directions Combine all the dough ingredients except the eggnog in the bowl.Start adding the eggnog and kneading. Add enough eggnog  to form a soft, non-sticky dough. Place the dough in a greased bowl and cover with a damp towel. Let rest until dough has doubled. This could take from 1 to 2 hours. After dough has risen, remove dough from the bowl and roll out into a 15" x 13" rectangle. If dough resists, let rest for a few minutes then continue rolling. Spread the dough with softened butter. Mix the remaining filling ingredients and sprinkle evenly over the dough. Starting along a longer edge, roll up the dough into a tight log. Gently, stretch the log out a bit. Using a sharp knife, split this log lengthwise. With the cut sides facing up, twist these two new pieces into a rope then form the rope into a circle. Seal the two ends together. Cover and let rise until almost doubled (30 minutes - 1 hour). Preheat the oven to 350 F. Bake for 10 minutes then reduce temperature to 325 F. Bake for another 20 - 30 minutes or until the kringel registers 190 F. If the kringel is getting dark too quickly, cover with foil.

Notes Some eggnogs will be thicker than others. Start with approximately 3/4ths of the suggested amount and add as needed.     .

 If you would like to participate in the next Foodie Extravaganza, just go to the Facebook page to join.  We would love to have you!

Enjoy these 17 Eggnog Recipes!

Gingerbread Eggnog Cookies - A Day in the Life on the Farm

Nutty Nog Caramels - Culinary Adventures with Camilla

Eggnog Rice Pudding - The Joyful Foodie 

Peppermint Eggnog Hot Chocolate - Trial and Eater

Eggnog Chocolate Chip Cake - Fearlessly Creative Mamas

Eggnog Cookies - Sew You Think You Can Cook

Fruity Eggnog Bread Pudding - Cindy's Recipes and Writings

Chewy Eggnog Cookies - We Like to Learn as We Go

Eggnog Waffles and Syrup - Making Miracles

Eggnog Pound Cake with Eggnog Glaze - Food Lust People Love 

Eggnog Kringel - Passion Kneaded

Banana Chocolate Chip Eggnog Coffee Cake - The Sweet {Tooth} Life

Eggnog Cupcakes - Baking in Pyjamas

No-Bake Eggnog Cookies - Rhubarb and Honey

Eggnog Mexican Flan - Pantry Friendly Cooking

Eggnog Fudge - Mrs. Penguin

Eggnog Creme Brulee - The Freshman Cook

Tangerine Screwdriver Mini Bundts - #BundtBakers

Growing up there was hardly ever any alcohol in my house. We drank the occasional Shandy as kids. (My mother bought it for us. We weren’t hiding and drinking. I‘m actually not sure what the legal drinking age is in Jamaica. I think I read recently that it‘s now 18 instead of 16(?) but I really do not know nor think it‘s enforced.) However, at Christmas, rum, red wine and stout were bought for the Jamaican Christmas cakes. (Note to self: Bake a cake this year AND blog it.) Even our favourite Christmas drink - sorrel (made from the sorrel/roselle/hibiscus/flor de Jamaica plant) - was alcohol-free.. That is pretty much unheard of in Jamaica. Sorrel is usually LOADED with rum. Instead, my mother loaded it with spices and we did not miss the rum. At least, I didn’t. (Another note to self: make and blog sorrel.)

Now, while I rarely pour myself a drink, I definitely love alcohol in my cakes. I’d probably add liquor to every single cake if left to my own devices. Every microwave mug cake that I’ve made has had a splash or two of rum or wine. Every single one. I’ve been known to bake a boozy cake for a friend’s birthday and then eat half the cake before the pick up. Oops.

So basically, boozy cakes as a theme for Bundt Bakers is PERFECT for me. Since I don’t drink much, I rarely explore different cocktails and pretty much stick to the ones that I know - screwdrivers, fuzzy navels and strawberry daiquiris. Two of my friends in undergrad liked screwdrivers and fuzzy navels so I adopted those two as my drinks. Strawberry daiquiris joined the list when I moved to Miami and tried one at Flannigans. I wanted to make a fuzzy navel bundt back when we did stone fruits but thought I’d wait for a booze theme. Now that it’s here, I’ve switched to the screwdriver. Peaches aren’t in season and I wasn’t in the mood for jam.

You’ll see from the title that I’m using tangerines instead of oranges. This isn’t because I wanted to add a twist - OK, that is part of the reason. However, the main reason is that oranges (used to?) trigger my migraines. I can get away with drinking some brands of orange juice but I don’t try too often. But I can’t get away with orange zest/rind and I wanted to use some here. It’s been a while since I’ve had a migraine(*knock on wood*) and I really wanted to test it. But I thought I’d leave well enough alone.

So tell me, do you like alcohol in your cakes or solely in your glass? I have a friend who does not like alcohol in her cakes. I’m not sure how we’re still friends. I hope you like boozy cakes though because there’s an amazing list of boozy cakes below. Thanks, Lauren for choosing a great theme!

Dark and rainy day = Worse than normal pictures. I'll rebake and retake soon.

Tangerine Screwdriver Mini Bundts for Two

Ingredients

Cake

1 egg

3 tablespoons of sugar

1 tablespoon of tangerine juice

6.5 tablespoons of cake flour

tangerine zest

Glaze 1

2 tablespoons tangerine juice

3 tablespoons vodka

2 tablespoons powdered sugar. 

Glaze 2 (optional)

powdered sugar plus enough tangerine juice and/or vokda to make a pourable icing.

tangerine zest for garnish

Directions

Preheat oven to 325 F.

In a metal bowl, whisk together the egg and sugar. Place this metal bowl over a pot of lightly simmering water. The water should not touch the bottom of the bowl.

Whisk until the mixture is warm, has lightened in colour and is frothy. 

Remove from heat, whisk on medium speed then add the tangerine juice. Whisk mixture until the bottom of the bowl has completely cooled.

Add tangerine zest then fold in the cake flour until just combined. Batter will be lumpy.

Pour into thoroughly greased mini bundt pans

Bake 10-12 minutes or until a toothpick inserted comes out clean.

Whisk together the ingredients for glaze 1 and pour over warm cakes. Cool then remove from pans.

If using the second glaze, pour over cooled cakes.

• Anisette and Orange Bundt Cake by Samantha at Un Mordisco Un Pecado 
• Apple Bundt Cake with Whiskey Salted Caramel by Lauren at From Gate to Plate 
• Baba au Rhum by Terri at Love and Confections 
• Banana Bourbon Bundt Cake by Linda at Brunch with Joy 
• Champagne Soaked Cranberry Bundt Cake by Teri at The Freshman Cook 
• Chestnut and Rum Kugelhopf by Jelena at A Kingdom for A Cake 
• Chocolate Baileys Bundt Cake by Bea and Mara at I Love Bundt Cakes 
• Chocolate Chambord Mini Bundt Cakes by Tara at Noshing With The Nolands 
• Chocolate Guinness Bundt by Veronica at My Catholic Kitchen 
• Chocolate Kahlua Bundt Cake by Lauren at Sew You Think You Can Cook 
• Chocolate Kahlua Bundt Cake with Kahlua Glaze by Tanya at DessertStalking Blog 
• Coffee Baileys Bundt Cake by Kathya at Basic N Delicious 
• Frangelico and Fig Bundt Cake by Victoria at Just One Bite Baking
• Gin and Tonic Bundt by Jane at Jane’s Adventures in Dinner 
• Gingerbread Rum Bundt Cake by Laura at Baking in Pyjamas 
• Grand Marnier and Chocolate Chips Bundt Cake with Seville Orange Sauce by Anna at Media racion doble, Por Favor 
• Grand Marnier and Tangerine Bundt Cake by Caro at En la Cocina de Caro 
• Guinness Chocolate Bundt Cake by Patricia at Patty’s Cake 
• Irish Coffee Bundt Cake by Laura at The Spiced Life 
• Kentucky Bourbon Cake by Cassie at Cassie’s Kitchen 
• Lemon Rum Bundt by Catherine at Living the Gourmet 
• Limoncello Bundt Cake by Natalia at Principiando en la Cocina
• London Porter Bundt with Lemon Glaze by Stacy at Food Lust People Love 
• Peach Brandy Pound Cake by Renee at Magnolia Days 
• Pomegranate and Chocolate with Rum Glaze by Rocio at Kidsandchic 
• Pumpkin Spice Bundt Cake by Wendy at A Day in the Life on the Farm 
• Rum Pudding Cake by Rebekah at Making Miracles 
• Rum Raisin Apple Bundt by Maleka at La Luna en Dulce
• Southern Sweet Potato, Bourbon, and Pecan Bundt by Margaret at Tea and Scones 
• Spiced Apple Cider Bundt Cake with Bourbon Glaze by Tux at Brooklyn Homemaker 
• Tangerine Screwdriver Mini Bundts by Kelly at Passion Kneaded

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

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

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.