Saturday, September 26, 2009

Article by Tan Hsueh Yun. Straits Times Urban supplement. Click on the article to read.










Durum Double Raisin Bread with Pumpkin seeds

I was in the Aljunied area and decided to check out the an organic products outlet. They carry a wide range of organic products, including flours such as rye and spelt. I love their products, which I feel is good value for money. I have been using their Himalayan Pink rock salt since I started baking. I gave a bottle to a food writer friend once who subsequently featured it in the Straits Times Urban supplement. Another product that I love is their organic Demerara sugar. Since I love good coffee, I couldn't possibly just use any sugar. So whenever I was at the supermarket at Fairprice Finest, I will load up with a dozen of the salt and sugar. This never fails to earn some stares from the people in the queue. 

While I was at the outlet, I chatted with the salesperson there. She let me sample the three types of organic raisins sold there. They were huge and tasted fantastic. Most of the raisins out there are soaked in oil which imparts a taste but the oil in these raisins was minimal and the natural taste of the raisins was more pronounced. Needless to say, I left the shop with 3 bags of goodies for my bread making. I have to add here that I am not paid to endorse their products nor am I related to anyone in the company.

I got some Durum flour from Phoon Huat store at Sims Place on my way back. This was different from the gritty semolina sold by Prima. Durum flour is used in Sicilian bread but Amy Scherber has a Semolina Fennel Raisin bread which I used to make. It is one of my favorite. Since I had all these ingredients on hand, I wanted to make a special Double Raisin Durum Fennel bread. I was looking high and low for my pack of Fennel but alas, it had been thrown out by my wife because it was past its expiry date. Fortunately, I had a pack of German bread spice given to me by a friend. The spice mix consisted of Fennel, Cumin and Coriander.

For the bake, the Durum flour was one-third of the flour used. The hydration was 70% and included 5% olive oil. I used both Black and Green Raisins with the pumpkin seeds. The bread was delicious. My only regret was that I did not add in enough raisins. However, the main reason why I did not overload on the raisin was because I was afraid that the kids would not touch the bread. My wife also dislikes the burnt raisin sticking to the crust. Fortunately for this bake, my daughter actually complimented me for the bread. What more can I ask for?

2 comments:

floberita said...

looks delicious and professional! your wife and kids are indeed so lucky :)

Anonymous said...

Looks good! I have problems with burnt raisins too. I wonder if there's a way to avoid that other than pushing it back in the dough. I am new to baking sourdough and I find it difficult in Sg due to the lack of variety of ingredients available. I must say I really enjoy reading your blog posts. I am sure there are folks who are waiting for updates on your bread experiments :)

Edith