Choco-cranberry 6 Grain Bread

Choco-cranberry 6 Grain Bread

Choco-cranberry 6 Grain Bread

Servings 1 loaf

Ingredients
  

  • 450 g (2 2/3 cups) Tradition 6 grains Mix
  • 1 pack Dry yeast
  • 235 ml (1 cup less 1 tbsp) Water Room temperature (35 – 40 °C)
  • 50 g (1/3 cup) Dried cranberries
  • 50 g (1/3 cup) Semi-sweet chocolate chips

Instructions
 

  • Soak the cranberries in lukewarm water for 5 to 10 minutes.
  • Drain the cranberries and put the water aside.
  • Add the mixture and the yeast to the bottom of a bowl and mix with a fork.
  • Create a hollow in the center to add the water (without the cranberries).
    (You can also add 1 to 2 tablespoons of oil for a softer bread and a thinner final crust)
  • Mix with a fork until the mixture becomes firm.
  • Empty the contents of the bowl onto a floured surface, then fold and press the dough with the heels of the hands until all the flour and seeds are absorbed by the ball and the dough becomes sticky. Kneading for a few more minutes will give better results.
  • Return the dough to the bowl and cover with plastic wrap, without touching the dough, and let rise 90 minutes at room temperature.
  • Fold the cranberries and chocolate chips into dough a few times until all incorporated.
  • Place the dough on a floured surface then also lightly flour the dough on the surface.
  • Roll the dough into a round pancake with a floured roller until 2 cm thick
  • For a round loaf, reform a ball by folding the sides towards the center below.
  • Place on a baking sheet covered with parchment paper. Brush off the excess flour.
  • For a standard bread pan, roll in a spiral to form a cylinder then place in a lightly oiled mold.
  • Let double in size for about 2 hours in a place where the surface will not crust
    (Ex: microwave).
  • Bake at 400 ° F / 205 ° C for about 35 minutes.
  • Unmold and let cool on a wire rack.
6 grains and sesame seed bagels

6 grains and sesame seed bagels

6 grains and sesame seed bagels

Servings 6 bagels

Ingredients
  

  • 450 g (2 2/3 cups) Tradition 6 Grains bread mix
  • 1 packet Dry yeast
  • 1 egg
  • 1 cup Water, room temperature water and egg should make up 250 ml total

Topping

  • 2 tsp (20g) Sesame seeds

Bath

  • 8 cups (2 litres) Water
  • 2 tsp (30ml) Baking Soda

Instructions
 

  • Break egg into a 1 cup measuring cup and fill the rest with room temperature water
  • Mix together
  • Add the bread mix and dry yeast into a bowl and mix together
  • Make a well in the center and add the egg/water mix
  • Empty the contents of the bowl onto a lightly floured surface then fold and press the dough with the heels of your hands until all the flour and seeds are absorbed by the dough ball and the dough becomes sticky. Kneading for a few more minutes will give better results.
  • Return the dough to the bowl and cover with plastic wrap, without touching the dough, and let rise for one hour at room temperature.
  • After 1 hour, preheat the oven to 425° F / 220° C, with the rack in the middle of the oven.
  • Prepare the bath: pour the Baking Soda into the water and bring to a gentle boil.
  • Mix the dough again with your hands or a wooden spoon for a few seconds to release the gas.
  • Divide into six (6) equal parts (ideally with a scale or about 1/2 cup).
  • With floured hands, form smooth balls and let relax for 5 minutes on a floured surface.
  • On a floured surface, poke a hole in the center of each ball of dough using a finger or the handle of a wooden spoon, then oscillate rapidly to create a 2.5 cm (1 inch) hole.
  • Let stand another 5 minutes then create the 2.5cm hole again.
  • Poach bagels for two minutes in boiling water, no more than two at a time. Flip over after 1 minute.
  • Remove the bagels using a skimmer then place on an absorbent cloth or paper towel to remove excess water.
  • Sprinkle sesame seeds on the damp bagels.
  • Place all bagels on a large baking sheet covered with parchment paper.
  • Bake for 20 to 25 minutes until you reach the desired golden brown.
  • Before slicing, let cool completely on a rack.