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REVIEW OF MAGIMIX DOUGH HOOK XL & RECIPE Sourdough, Purple and Heirloom Ancient Wheat Grains

REVIEW OF MAGIMIX DOUGH HOOK XL & RECIPE

It is not everyday that I get very excited about a new tool, but I am really impressed with the new Magimix Dough Hook XL. Not only does it live up to its advertised capacity of being able to knead dough up to 1.6kg without its motor overheating, but more than that, what really tickled my fancy is its ability to knead dough gently as if I am kneading the dough by hand.

This new Magimix Dough Hook XL kneads the 1.6kg dough so gently without creating heat hence it does not oxidise the dough. It also collects the dough and ‘lifts’ the dough up above the blade, creating a ball of dough (see various pictures in my recipe below) and therefore prevents the chopping off of the gluten as the dough is directly moving above the blade.

I managed to mix and knead three lots of 1.6kg dough one after another and the bowl and dough hook remained cool with no overheating of the motor observed.

So let’s give this amazing tool a work out with this new recipe…

Purple and Heirloom Ancient Wheat Sourdough with Sunflower Seeds

Ancient Purple Wheat and Heirloom Wheat, both unhybridised species of ancient wheat grains, have recently become available in Australia and are now being grown either organically or sustainably in the northern part of NSW. Even better the ones I have been able to get my hands on are stoneground, so they have retained the wheatgerm where all the goodness (vitamins, minerals, beneficial oil) lies. I have never been this excited since I found stoneground Australian organic Khorasan (aka Kamut)!

Purple wheat has the added benefit of the high antioxidant anthocyanin, which gives the same purple colour that exists in blueberries. All three ancient grains above (Khorasan, Purple Wheat, Heirloom) also have the added benefit of high protein but of a different variety than the usual kind; hence they are much more easily digestible compared to modern wheat protein/gluten. Though of course in my opinion, every grain must be either soaked, sprouted or lacto fermented as it is in sourdough bread fermentation prior to consumption.

I like to support this new wave of using ancient grains and the organic and/or sustainable farming of it here in Australia, as these grains are naturally drought and pest resistant, and are therefore much easier for our farmers to grow in Australia’s desert-like climate. Spelt on the other hand, is better suited to colder climates as it requires a lot more water to grow. So with this being said, lets support our farmers or these ancient varieties will become extinct and we will end up with only hybridised types of wheat.

And did I mention that it is so DELICIOUS ??? So here is a recipe for an amazingly delicious and highly digestible sourdough loaf. If you don’t already have a starter culture, you can make your own or purchase my 35+ year old starter culture from the online shop.

Do not over-knead or over-rise… the protein/gluten in these ancient varieties cannot tolerate vigorous kneading or over rising and high temperatures (26-28C is perfect).

For those of you on a FODMAP or low GI diet this bread may be suitable for you, but consult your health practitioner for advice.

REVIEW MAGIMIX DOUGH HOOK XL Sourdough Loaf, Purple & Heritage Pain au Levain
Print Recipe
Vegan, no added yeast or sugar.
Servings Prep Time
1 large loaf 15 minutes
Cook Time Passive Time
45-55 minutes 12-72 hours
Servings Prep Time
1 large loaf 15 minutes
Cook Time Passive Time
45-55 minutes 12-72 hours
REVIEW MAGIMIX DOUGH HOOK XL Sourdough Loaf, Purple & Heritage Pain au Levain
Print Recipe
Vegan, no added yeast or sugar.
Servings Prep Time
1 large loaf 15 minutes
Cook Time Passive Time
45-55 minutes 12-72 hours
Servings Prep Time
1 large loaf 15 minutes
Cook Time Passive Time
45-55 minutes 12-72 hours
Ingredients
STARTER ACTIVATION
WET INGREDIENTS
DRY INGREDIENTS
Servings: large loaf
Instructions
  1. Sourdough starter - Activate starter 6-12 hours prior to making dough. Whisk/Stir well and leave covered in the warmest spot in your house, but not in direct heat. Use when bubbly
  2. Measure ingredients - Beginning with the starter, weigh and place the wet ingredients into your Magimix metal bowl. Then weigh and add the dry ingredients, except salt
  3. ROUGH Mix ingredients - USE MAGIMIX CE DOUGH HOOK XL Set your machine to "BREAD/BRIOCHE" programme - speed 13, which will nicely mix/knead the dough in 1min increments. Run for the full 2 mins . The mixture will look dry at the beginning but the final dough mixture will be wet and homogeneous
  4. Rest - AUTOLYSE Let the dough rest in the bowl for 30-60 minutes.
  5. First rise - Unload the dough into a container with a lid or inside a freezer bag to rise for 1 hour in a covered container at a comfortable room temperature, around 20–25°C (68–77°F).
  6. KNEAD Set your machine to "BREAD/BRIOCHE" programme - speed 13, for 1 min then rest for 30mins in the bowl. Repeat this sequence of 1 min knead and 30 min Rest, three times. Make sure that the lid is on in between knead (during rest times).
  7. Add sunflower seeds Add sunflower seeds then set your machine to "BREAD/BRIOCHE" programme - speed 13, for 1 min. The seeds will be equally distributed without being chopped.
  8. Divide and shape - Shape the dough into a ball and put it into your medium tin or floured banneton. If your tin is uncoated please brush tin with coconut oil and line with baking paper.
  9. Final rise/double the dough volume - Rise the shaped dough at a comfortable room temperature, around 20–25°C (68–77°F), until almost doubled. This will take 3-5 hours or longer if your room temperature is colder or shorter if your dough has risen substantially in the fridge. Preheat your oven to 250-260°C (455-500°F) with a Dutch OVEN to fit your loaf when your dough is almost doubled.
  10. Bake - Bake dough inside your dutch oven for 15 minutes at 250-260°C (455-500°F), then reduce the oven to 225°C (437°F) for a further 15 minutes. Take lid off the dutch oven and bake for a further 15-20 mins at 205°C (401°F) until the loaf has cooked through, turn the oven off, and let it sit for 10 minutes. If you are unsure, insert a thermometer, the inner temperature of the dough should be 95°C (203°F) or higher. Remove loaf from the oven, unload to a cooling rack taking care not to burn your fingers!
  11. Rest Let the bread cool before cutting. Suitable for freezing and will keep for a couple of months frozen.
Recipe Notes

FullSizeRender

What Equipment you need:

  • Proving Basket
  • Scales
  • LARGE Mixing Bowl
  • Spatula
  • Dough Scrapers
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Sourdough, Purple and Heirloom Ancient Wheat Grains

Purple and Heirloom Ancient Wheat Sourdough

Ancient Purple Wheat and Heirloom Wheat, both unhybridised species of ancient wheat grains, have recently become available in Australia and are now being grown either organically or sustainably in the northern part of NSW. Even better the ones I have been able to get my hands on are stoneground, so they have retained the wheatgerm where all the goodness (vitamins, minerals, beneficial oil) lies. I have never been this excited since I found stoneground Australian organic Khorasan (aka Kamut)!

Purple wheat has the added benefit of the high antioxidant anthocyanin, which gives the same purple colour that exists in blueberries. All three ancient grains above (Khorasan, Purple Wheat, Heirloom) also have the added benefit of high protein but of a different variety than the usual kind; hence they are much more easily digestible compared to modern wheat protein/gluten. Though of course in my opinion, every grain must be either soaked, sprouted or lacto fermented as it is in sourdough bread fermentation prior to consumption.

I like to support this new wave of using ancient grains and the organic and/or sustainable farming of it here in Australia, as these grains are naturally drought and pest resistant, and are therefore much easier for our farmers to grow in Australia’s desert-like climate. Spelt on the other hand, is better suited to colder climates as it requires a lot more water to grow. So with this being said, lets support our farmers or these ancient varieties will become extinct and we will end up with only hybridised types of wheat.

And did I mention that it is so DELICIOUS ??? So here is a recipe for an amazingly delicious and highly digestible sourdough loaf. If you don’t already have a starter culture, you can make your own or purchase my 35+ year old starter culture from the online shop.

Do not over-knead or over-rise… the protein/gluten in these ancient varieties cannot tolerate vigorous kneading or over rising and high temperatures (26-28C is perfect).

For those of you on a FODMAP or low GI diet this bread may be suitable for you, but consult your health practitioner for advice.

Sourdough Loaf, Purple & Heritage Pain au Levain
Print Recipe
Vegan, no added yeast or sugar.
Servings Prep Time
1 large loaf 15 minutes
Cook Time Passive Time
45-55 minutes 12-72 hours
Servings Prep Time
1 large loaf 15 minutes
Cook Time Passive Time
45-55 minutes 12-72 hours
Sourdough Loaf, Purple & Heritage Pain au Levain
Print Recipe
Vegan, no added yeast or sugar.
Servings Prep Time
1 large loaf 15 minutes
Cook Time Passive Time
45-55 minutes 12-72 hours
Servings Prep Time
1 large loaf 15 minutes
Cook Time Passive Time
45-55 minutes 12-72 hours
Ingredients
STARTER ACTIVATION
WET INGREDIENTS
DRY INGREDIENTS
Servings: large loaf
Instructions
  1. Sourdough starter - Activate starter 6-12 hours prior to making dough. Whisk/Stir well and leave covered in the warmest spot in your house, but not in direct heat. Use when bubbly
  2. Measure ingredients - Beginning with the starter, weigh and place the wet ingredients into your bowl. Then weigh and add the dry ingredients, except salt
  3. Mix ingredients - Mix with a strong spatula or a small scraper until well mixed. The mixture will look dry at the beginning but the final dough mixture will be wet and homogeneous
  4. Rest - AUTOLYSE Turn your bowl upside down and let the dough rest for 30-60 minutes.
  5. First rise - Unload the dough into a container with a lid or inside a freezer bag to rise for 1 hour in a covered container at a comfortable room temperature, around 20–25°C (68–77°F).
  6. Stretch and fold - Stretch and fold your dough two or three times (and no more than three times) every half an hour, three times. Make sure you cover your dough in between stretch and fold. AT THIS STAGE, you can retard or refrigerate your dough overnight or up to 2 days in a cold (1-3C) fridge.
  7. Divide and shape - Shape the dough into a ball and put it into your medium tin or floured banneton. If your tin is uncoated please brush tin with coconut oil and line with baking paper.
  8. Final rise/double the dough volume - Rise the shaped dough at a comfortable room temperature, around 20–25°C (68–77°F), until almost doubled. This will take 3-5 hours or longer if your room temperature is colder or shorter if your dough has risen substantially in the fridge. Preheat your oven to 250-260°C (455-500°F) with a Dutch OVEN to fit your loaf when your dough is almost doubled.
  9. Bake - Bake dough inside your dutch oven for 15 minutes at 250-260°C (455-500°F), then reduce the oven to 225°C (437°F) for a further 15 minutes. Take lid off the dutch oven and bake for a further 15-20 mins at 205°C (401°F) until the loaf has cooked through, turn the oven off, and let it sit for 10 minutes. If you are unsure, insert a thermometer, the inner temperature of the dough should be 95°C (203°F) or higher. Remove loaf from the oven, unload to a cooling rack taking care not to burn your fingers!
  10. Rest - Let the bread cool before cutting. Suitable for freezing and will keep for a couple of months frozen.
Recipe Notes

FullSizeRender

What Equipment you need:

  • Proving Basket
  • Scales
  • LARGE Mixing Bowl
  • Spatula
  • Dough Scrapers
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Light Rye Sourdough with Caraway Seed

Light Rye Sourdough with Caraway Seed

This recipe was created for my dearest girlfriend who had been asking for a sourdough loaf that is strongly flavoured with caraway seeds (she is part Czech if you must know!). The secret to success in this recipe is to follow the recipe to a tee and resist the temptation of adding extra rye flour because you will find the dough become a paste in no time. Rye contains a glue-like non-starch polysaccharide called “pentosan’. When rye is mixed with water these pentosans form glue/gel which increases the viscosity in the dough, absorbing and holding on more water than other form of wheat, hence most rye bread are incredibly moist and if you have no idea how to work with rye, a brick like loaf may be the reward of your painstaking labour, so FOLLOW the recipe!!!

If you don’t already have a starter culture, you can make your own or purchase my 35+ year old starter culture from the online shop.

For those of you on a low GI diet this bread may be suitable for you, but consult your health practitioner for advice.

Light Rye Sourdough with Caraway Seed
Print Recipe
Vegan, no added yeast, additives or preservative Naturally fermented Long fermentation
Servings Prep Time
1-2 loaves 15 minutes
Cook Time Passive Time
45-60 minutes 12-36 hours
Servings Prep Time
1-2 loaves 15 minutes
Cook Time Passive Time
45-60 minutes 12-36 hours
Light Rye Sourdough with Caraway Seed
Print Recipe
Vegan, no added yeast, additives or preservative Naturally fermented Long fermentation
Servings Prep Time
1-2 loaves 15 minutes
Cook Time Passive Time
45-60 minutes 12-36 hours
Servings Prep Time
1-2 loaves 15 minutes
Cook Time Passive Time
45-60 minutes 12-36 hours
Ingredients
WET INGREDIENTS
DRY INGREDIENTS
Servings: loaves
Instructions
  1. Sourdough starter - Activate starter 6-12 hours prior to making dough. Whisk/Stir well and leave covered in the warmest spot in your house, but not in direct heat. Use when bubbly
  2. Measure ingredients - Beginning with the starter, weigh and place the wet ingredients into your bowl. Then weigh and add the dry ingredients, excluding the salt and caraway seeds
  3. Mix ingredients - Mix with a strong spatula or a small scraper until well mixed. The mixture will look dry at the beginning but the final dough mixture will look slightly wet and homogeneous
  4. Rest / AUTOLYSE Turn your bowl upside down and let the dough rest for 45-60 minutes.
  5. Knead - ADD salt and caraway seeds and a spray of water mist Put your dough back inside the bowl and knead your dough using the air kneading technique. The resulting dough may stick slightly to your fingers, but it should not be overly wet.
  6. First rise - Unload the dough into a container with a lid or inside a freezer bag to rise for 2-4 hours in a covered container at a comfortable room temperature, around 20–25°C (68–77°F). THE DOUGH MUST INCREASE IN SIZE by 50-75%, so cooler weather this may take longer. To keep the temperature at constant, you can purchase a Brod & Taylor Folding Proofer, from my website: http://wildsourdough.com.au/product-category/wild-sourdough-equipment/
  7. Stretch and fold - Stretch and fold your dough two or three times (and no more than three times). Your dough will feel taut.
  8. Rest - Let the dough sit for 15–20 minutes to relax the gluten.
  9. Divide and shape - Shape the dough into a ball and put it into two floured banneton.
  10. Final rise/double the dough volume - Rise the shaped dough at a comfortable room temperature, around 20–25°C (68–77°F), until almost doubled. This will take 3-5 hours or longer if your room temperature is colder. Put dough in a covered container or inside a freezer bag. You can also do this final rise in the fridge overnight (5-8°C/ 41-47°F)
  11. Bake - Use a Dutch Oven if you have one. Preheat your oven to 250°C (482°F) when your dough is almost doubled. Bake for 15 minutes at 250°C (482°F), then reduce the oven to 235°C (455°F) for a further 15 minutes. Remove lid from Dutch Oven. Bake for a further 10-15 at 200°C (392°F) If you are unsure if the loaf has cooked through, turn the oven off, and let it sit for 10 minutes. Or insert a thermometer, the inner temperature of the dough should be 95°C (200°F) or higher. Remove loaf from the oven, unload to a cooling rack taking care not to burn your fingers!
  12. Rest - Let the bread cool before cutting. Suitable for freezing and will keep for a couple of months frozen.
Recipe Notes

 

What Equipment you need:

  • Loaf Pans
  • Proving Basket
  • Stand Mixer
  • Scales
  • Mixing Bowl
  • Spatula
  • Dough Scrapers
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Hot Cross Buns, Soft Sourdough Chocolate MAGIMIX CE

SOFT SOURDOUGH CHOCOLATE HOT CROSS BUNS – using Magimix CE

(can be made VEGAN*)

 

FullSizeRenderThis is the softest sourdough chocolate hot cross buns you will ever make, and it has the great benefit of containing some good fibre from oats without being recognised by your more fussy little (or big) ones. Making this in the Magimix CE is a breeze…I promise you!

I love a hint of chocolate which pairs nicely with the more traditional hot cross bun mixed spice flavour. If you can get a good quality mixed spice that is fine, but I prefer to use Dutch speculaas spice for a more delicious aroma. You will find this spice from Dutch and South African shops or you can google it and make it from scratch.

If the idea of beetroot frightens you, you can use apple/pear/orange juice instead. For me the beetroot kvass complements and adds depth of flavour to the chocolate.

For chocolate lovers or for your little ones, you can omit the spice completely and use good quality chocolate chips instead of dried fruits.

*for VEGAN version:

Substitute full fat nut milk,substitute butter with vegan butter or macadamia or olive oil, and substitute egg with chia gel made from 1tsp chia and 50g water. Make sure you let the chia gel form which will require some stirring and 3-4 hours to gel or alternatively use hot water, stir and allow to cool.

 

Hot Cross Buns, Soft Sourdough Chocolate MAGIMIX CE version
Print Recipe
Ingredients and method for 12 soft chocolate hot cross buns You will need a lamington tin (25cm x30cm) or a square cake tin (25cm x25cm)
Servings Prep Time
12 buns 30 minutes
Cook Time Passive Time
25 minutes 8 hours
Servings Prep Time
12 buns 30 minutes
Cook Time Passive Time
25 minutes 8 hours
Hot Cross Buns, Soft Sourdough Chocolate MAGIMIX CE version
Print Recipe
Ingredients and method for 12 soft chocolate hot cross buns You will need a lamington tin (25cm x30cm) or a square cake tin (25cm x25cm)
Servings Prep Time
12 buns 30 minutes
Cook Time Passive Time
25 minutes 8 hours
Servings Prep Time
12 buns 30 minutes
Cook Time Passive Time
25 minutes 8 hours
Ingredients
oat porridge
WET INGREDIENTS
DRY INGREDIENTS
INGREDIENT TO ADD TO FINAL DOUGH
  • 200-250 g mixed dried fruit organic if possible (currants, sultanas, mixed peel, cranberries)
  • 200-250 g choc chips couverture choc chips preferred
Servings: buns
Instructions
Make oat porridge (at least 4 hrs before)
  1. Cook milk and oatmeal in the CE bowl at 70C for 3-4 min speed 3 until they become a thin runny consistency like porridge. Turn off, remove lid and let cool in the bowl Add sugar/rice malt/maple syrup/honey and stir for 20-30 sec at speed 3 Let the mixture sit until it is warm to touch
Make the dough
  1. Add all the wet ingredients (except salt and butter) into the dry ingredients. Roughly mix the dough (dough will feel scraggly and dry at this stage) using Brioche setting, speed 9, 1 min. Rest covered in warm room temperature for one hour
  2. Add 60g butter and 2tsp fine sea salt. Initial Knead using Bioche setting, speed 9, 1 min. Rest 15 minutes Then 'Normal' Knead using Bioche setting, speed 6-7, 1 min. Rest 15 mins And repeat the normal knead/rest until dough is smooth and shiny - total kneading time approx 4-5mins total
  3. Rest overnight in a covered container in fridge if you want to bake within the next 3 days or 2-3hr at room temp if you want to bake on the same day. Dislodge the dough from the bowl onto a buttered/oiled bench when you are ready to make the buns
Mix dried fruit/choc chips
  1. Stretch dough into a rectangle about 1/2cm thickness Thaw the dough for one hour if dough is refrigerated. Spread on top of the dough: mixed dried fruit or choc chips - or a mixture of both Roll the dough and filling like a Swiss roll.
Shape buns
  1. Cut into 12 portions, then weigh each to be of the same weight (130-140g). Shape dough portions into tight round rolls
Put inside tin
  1. Line your baking tin with unbleached silicon coated baking/parchment paper and put all inside a baking tin Spray top generously with water
Rise the buns
  1. Rise the buns covered in a warm place away from draft until they "ALMOST" double in size and appear 'puffy'. if you have a proofer, set your proofer at 28-30C with steam or warm water tray underneath to keep it moist. This will take time especially if your room is not warm. The longer they take to double the sourer the hot cross buns will become.
Bake the buns
  1. Put your buns in the baking tin in a cold oven and rise the temperature to 205C for 20 minutes. Then reduce the temperature to 180C for 10-15 minutes until the inner temperature reaches 95C. If the buns brown too quickly, cover it with two layers of baking paper.
  2. Remove baking tin from the oven and brush generously with the a butter or a mixture of butter and brandy or any orange or chocolate liqueur. Eat warm with lots of butter or they will freeze well after cooling
Recipe Notes

 

Kitchen Aid or Kenwood Chef: Mix is 20-30 seconds, speed 1, K beater or dough hook,Knead is 1 minute, then 15min rest, and repeat 3-5 times until dough is shiny

Ankarsrum: Mix is 1-2 minutes dough hook only, lowest speed 1,Knead is 2-3 minute, then 15min rest, and repeat 3-5 times until dough is shiny

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Hot Cross Buns, Soft Sourdough Chocolate

SOFT SOURDOUGH CHOCOLATE HOT CROSS BUNS

(can be made VEGAN*)

***FOR MACHINE (THERMOMIX, MAGIMIX CE, KITCHEN AID, KENWOOD, ANKARSRUM) INSTRUCTION SEE BELOW***

FullSizeRenderThis is the softest sourdough chocolate hot cross buns you will ever make, and it has the great benefit of containing some good fibre from oats without being recognised by your more fussy little (or big) ones. I love a hint of chocolate which pairs nicely with the more traditional hot cross bun mixed spice flavour. If you can get a good quality mixed spice that is fine, but I prefer to use Dutch speculaas spice for a more delicious aroma. You will find this spice from Dutch and South African shops or you can google it and make it from scratch.

If the idea of beetroot frightens you, you can use apple/pear/orange juice instead. For me the beetroot kvass complements and adds depth of flavour to the chocolate.

For chocolate lovers or for your little ones, you can omit the spice completely and use good quality chocolate chips instead of dried fruits.

*for VEGAN version:

Substitute full fat nut milk,substitute butter with vegan butter or macadamia or olive oil, and substitute egg with chia gel made from 1tsp chia and 50g water. Make sure you let the chia gel form which will require some stirring and 3-4 hours to gel or alternatively use hot water, stir and allow to cool.

 

Hot Cross Buns, Soft Sourdough Chocolate
Print Recipe
Ingredients and method for 12 soft chocolate hot cross buns You will need a lamington tin (25cm x30cm) or a square cake tin (25cm x25cm)
Servings Prep Time
12 buns 30 minutes
Cook Time Passive Time
25 minutes 8 hours
Servings Prep Time
12 buns 30 minutes
Cook Time Passive Time
25 minutes 8 hours
Hot Cross Buns, Soft Sourdough Chocolate
Print Recipe
Ingredients and method for 12 soft chocolate hot cross buns You will need a lamington tin (25cm x30cm) or a square cake tin (25cm x25cm)
Servings Prep Time
12 buns 30 minutes
Cook Time Passive Time
25 minutes 8 hours
Servings Prep Time
12 buns 30 minutes
Cook Time Passive Time
25 minutes 8 hours
Ingredients
oat porridge
WET INGREDIENTS
DRY INGREDIENTS
INGREDIENT TO ADD TO FINAL DOUGH
  • 200-250 g mixed dried fruit organic if possible (currants, sultanas, mixed peel, cranberries)
  • 200-250 g choc chips couverture choc chips preferred
Servings: buns
Instructions
Make oat porridge (at least 4 hrs before)
  1. Cook milk and oatmeal until they become a thin runny consistency like porridge Turn off the heat Add sugar/rice malt/maple syrup/honey Let the mixture sit until it is warm to touch
Make the dough
  1. Put the wet ingredients into a bowl. Add all the wet ingredients (except salt and butter) into the dry ingredients. Roughly mix the dough (dough will feel scraggly and dry at this stage) Rest covered in warm room temperature for one hour
  2. Add 60g butter and 2tsp fine sea salt Knead well until dough is smooth and shiny (ie. knead like a brioche dough, and this could be done in several kneads/rest) - total kneading time by hand 10mins
  3. Rest overnight in a covered container in fridge if you want to bake within the next 3 days or 2-3hr at room temp if you want to bake on the same day.
Mix dried fruit/choc chips
  1. Stretch dough into a rectangle about 1/2cm thickness Thaw the dough for one hour if dough is refrigerated. Spread on top of the dough: mixed dried fruit or choc chips - or a mixture of both Roll the dough and filling like a Swiss roll.
Shape buns
  1. Cut into 12 portions, then weigh each to be of the same weight (130-140g). Shape dough portions into tight round rolls
Put inside tin
  1. Line your baking tin with unbleached silicon coated baking/parchment paper and put all inside a baking tin Spray top generously with water
Rise the buns
  1. Rise the buns covered in a warm place away from draft until they "ALMOST" double in size and appear 'puffy'. if you have a proofer, set your proofer at 28-30C with steam or warm water tray underneath to keep it moist. This will take time especially if your room is not warm. The longer they take to double the sourer the hot cross buns will become.
Bake the buns
  1. Put your buns in the baking tin in a cold oven and rise the temperature to 205C for 20 minutes. Then reduce the temperature to 180C for 10-15 minutes until the inner temperature reaches 95C. If the buns brown too quickly, cover it with two layers of baking paper.
  2. Remove baking tin from the oven and brush generously with the a butter or a mixture of butter and brandy or any orange or chocolate liqueur. Eat warm with lots of butter or they will freeze well after cooling
Recipe Notes

Mixing and Kneading can be done with machine:

Thermomix: Mix is 20seconds on knead, and Knead is 1 minute, then 15min rest, and repeat 3-5 times until dough is shiny

Magimix CE: Mix is 1 minute on Bake-Brioche setting at speed 9 then Knead is Bake-Brioche setting at speed 7 for 1 min, then 15 min rest, and repeat 3-5 times until dough is shiny

Kitchen Aid or Kenwood Chef: Mix is 20-30 seconds, speed 1, K beater or dough hook,Knead is 1 minute, then 15min rest, and repeat 3-5 times until dough is shiny

Ankarsrum: Mix is 1-2 minutes dough hook only, lowest speed 1,Knead is 2-3 minute, then 15min rest, and repeat 3-5 times until dough is shiny

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Hainan Chicken Rice (Chinese Steam Chicken and Rice)

Hainan Chicken Rice (Chinese Steam Chicken and Rice)

This is one of my favourite easy meal, but I usually have to dirty a big pot to cook the chicken, a rice cooker to cook the rice plus another small saucepan to cook the sauce. 

Well, this recipe is an all in one recipe in your Magimix CE, and the best part you can multi-task while it is cooking away! 

Once you are familiar with this recipe you can be more adventurous and make coconut turmeric rice instead by substituting 400ml of the water for cooking the rice with a can of coconut milk and add 1tsp of turmeric powder into the steaming liquid.

Hainan Chicken Rice (Chinese Steam Chicken and Rice)
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
1.5 - 2 hours 1.5 - 2 hours
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
1.5 - 2 hours 1.5 - 2 hours
Hainan Chicken Rice (Chinese Steam Chicken and Rice)
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
1.5 - 2 hours 1.5 - 2 hours
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
1.5 - 2 hours 1.5 - 2 hours
Ingredients
Steam chicken
Steam rice
Soy sauce mixture for chicken
Servings: people
Instructions
Steam Chicken
  1. Using the steamer basket, put a good quality 1.3-1.5kg free range (and organic chicken), breast side up. Add 1.5 litre of water in the CE bowl. See pic
  2. Using the steam function, cook for around 45mins. Test for doneness using a thermometer, the thickest part of the chicken should read 75C to make sure that the chicken is cooked. If it's not cooked through or you can still see blood in the cavity of chicken, steam some more and test again after 10-15mins. Do not over-cooked your chicken.
  3. Take chicken out to rest in a plate or clean chopping board, and cover. Keep warm if you have a double wall stainless steel serving bowl.
Steamed Rice
  1. You need to top up the left over stock (water) to about 1.5 litre and add 1tsp of pink salt flakes or Maldon sea salt. Add 300g of washed long grain jasmine rice, and place rice in the steamer basket. Using the Cook Expert function, turn it on to: 30min, speed 7, 115C.
  2. Fluff up (stir) your rice and check to make sure the water/stock is back up at 1.5 litres and turn it back on to 15min, speed 7, 115C.
  3. Rice should be cooked and fluffy by now, if not cook for another 10-15 minutes until rice is cooked. Take out rice basket onto a plate and put the chicken on top to warm, while you make the soy sauce mixture for the chicken
Soy sauce mixture for chicken
  1. Remove the reminder of the liquid from steaming the rice and discard
  2. Add all ingredients and blitz for a minute until garlic is finely chopped
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Quick Banana Chocolate and Walnut Loaf – spelt or khorasan or gluten free

Quick Banana Chocolate and Walnut Loaf – spelt or khorasan or gluten free

This is a banana bread extraordinaire,  soft, moist and caramely, the secret is using bananas which have been left to ripened with brown spots all over them. I use Billington Light Muscovado sugar which is unrefined cane sugar but you can use organic raw, rapadura or palm/coconut sugar, which will give you a slightly denser texture but won’t change its delicious taste.

It takes just under 2 minutes to mix in your Magimix CE Food Processor. This loaf batter is runny so do not panic!

You can also make this glutenfree by substituting the flour with your preferred glutenfree flour mixture.

You will need a medium size heavy bread baking tin, mine measures 11cm wide x 25cm length x 10cm height

Quick Banana Chocolate and Walnut Loaf - spelt or khorasan or gluten free
Print Recipe
spelt/khorasan or gluten free banana walnut loaf
Servings Prep Time
12-16 servings 10 mins
Cook Time Passive Time
70 minutes 70 minutes
Servings Prep Time
12-16 servings 10 mins
Cook Time Passive Time
70 minutes 70 minutes
Quick Banana Chocolate and Walnut Loaf - spelt or khorasan or gluten free
Print Recipe
spelt/khorasan or gluten free banana walnut loaf
Servings Prep Time
12-16 servings 10 mins
Cook Time Passive Time
70 minutes 70 minutes
Servings Prep Time
12-16 servings 10 mins
Cook Time Passive Time
70 minutes 70 minutes
Ingredients
Servings: servings
Instructions
  1. Line your loaf tin with silicon baking paper. Preheat your oven to 165C Blitz flour, bicarb and baking powder for 30 seconds in your Food Processor large bowl, then set aside on a piece of baking paper Put in banana, eggs, salt and sugar in your Food Processor large bowl, speed 9, for 1 min. Add sourcream and oil and blitz for 30 seconds. Add flour mixture and blitz for 20-30 seconds until mixed. Add choc chips and pecan or walnut pieces and mix for 10-20 seconds. Pour into your tin, making sure it is no more than half full or it will overflow during baking Bake in a pre-heated 165C oven for 1 hour 15 minutes or until a skewer inserted in the middle of the loaf comes out clean
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