Margaret’s Walnut Almond Cinnamon Gluten Free Cake
Margaret’s Walnut Almond Cinnamon Gluten Free Cake
Walnut Almond Cinnamon Cake Gluten Free (dairy free optional)
Servings: 12 Servings
Equipment
- 1 23cm springform round tin Buttered and lined with silicon non stick baking paper
Ingredients
Ingredients for cake
- 160 grams softened butter
- 200 grams caster sugar
- 1 teaspoon vanilla
- 200 mls cream
- 2 large eggs
- 160 grams Wild Sourdough White gluten-free flour see Ingredient link
- 1 heaped teaspoon baking powder (gluten free) mixed well into flour
- 125 grams ground almonds
- 2 teaspoons apple cider vinegar
- zest 1 orange
Filling to be swirled into the cake batter (see method)
- 150 grams chopped walnuts
- heaped teaspoon freshly ground cinnamon
- 2 tablespoons sugar all mixed well with walnut & cinnamon
Topping, to be added once baked (see method)
- Juice of half an orange mixed with
- 2 tablespoons sugar
Instructions
- Method
- Preheat oven to 180C and line 23cm springform pan Cream butter and sugar
- Add eggs and beat well
- Add orange zest and vanilla
- Add flour with baking powder and mix
- Add apple cider vinegar
- Add almond flour and beat well
- Place half of the batter in the pan then cover with half of the walnut mix Place rest of the batter on top and cover with the rest of the walnut mix
- With a knife cut and swathe through the cake, avoiding the edges of the cake Bake for approx 55 minutes or until skewer inserted comes out clean
- Cool in tin and after 10 minutes gently pour orange juice with sugar dissolved over the top
Notes
This is a perfect cake to share with friends for afternoon or morning tea, the smell of cinnamon and orange is just so divine as you bake this cake, even better it is totally Gluten-free and can be made dairy free by replacing butter with vegan butter (use good quality one, the best one you can find). Simple to make with my Wild Sourdough gluten free bread mix and 1:1 all purpose flour makes this cake tastes just like it is made with wheat. You can use either my white or wholemeal gluten free flour, my awesome bff Margaret used my white gluten free flour. Here is the link to my gf flours incl my retailers:
Beetroot or Banana or Carrot cake
Beetroot or Banana or Carrot cake
Modified fromCookidoo Thermomix Carrot Cupcake
Equipment
- 1 Lined cake tin 18/20cm round or square or a loaftin
Ingredients
- 250 g Wild Sourdough Gluten Free Flour
- 1/2 tsp bicarbonate of soda
- 1 tsp baking powder level teaspoon
- 1 tsp mixed spice optional
- 1/2 tsp cinnamon optional
- 180 ml sunflower oil or vegan butter
- 225 g light muscovado sugar or raw sugar or lightbrown sugar
- 2 – 3 free-range eggs (100g w no shell)
- 200 g beetroot or carrot, grated (TM chop into 2-3cm cubes or ripe banana mashed (frozen is fine) for banana cake
- 50 g juice of half a lemon or apple cider vinegar
Add ons
- 150 g sultanas or currants or choc chips or walnuts or seeds or a mix of your choice
Instructions
- TMfollow Cookido method or see below
- Preheat your oven (fan forced) 180C
- In a mixing bowl, whisk all the dry ingredients except add ons
- Add all of the wet ingredients to the dry
- Mix well for 8-10mins (this is important)
- Stir your add-ons until well incorporated
- Pour cake batter into your lined tin
- Bake for 1hr 15mins or until inserted skewer comes out clean, check around 50mins if it’s looking too brown
TM method
- Put all dry ingredients except add ons, 20s speed 5
- Add all the wet ingredients
- 5mins speed 4-5, scrape sides
- 3 mins speed 4
- Add the add ons and reverse 10-15s, speed 3. Stir well with spatula to ensure even distribution
- Pour cake batter into your lined tin
- Bake for 1hr 15mins or until inserted skewer comes out clean, check around 50mins if it’s looking too brown
Gluten Free Pumpkin Christmas Cake
Gluten Free Pumpkin Christmas Cake
(vegan & egg free options)
Ingredients
- 125 g salted dairy or vegan butter softened, room temperature
- 220 g light brown sugar or dark brown sugar for a darker fruit cake
- 1 tsp vanilla bean paste
- 2 eggs free range & organic (or use vegan egg replacer of your choice)
- 200 g pumpkin, cooked and mashed – HOT
- 1 tbsp or 25g golden syrup or mollasses for a darker fruit cake
- 2 tsp or 10g apple cider vinegar
- 250 g Gluten Free Bread Mix
- 2 tsp or 10g -baking powder (gluten and aluminium free
- 1 tbsp mixed spice of your choice (optional)
- 200 g mixed dried fruit of your choice
Notes
For vegan version: use vegan butter and replace eggs with vegan egg replacer
Make ahead: Cake can made ahead, tightly wrapped in 3 layers baking paper and
aluminium foil, and leave at cool room temperature for a month or longer for the
boozy version.
Make ahead: Cake can made ahead, tightly wrapped in 3 layers baking paper and
aluminium foil, and leave at cool room temperature for a month or longer for the
boozy version.
- Beat the butter, sugars, and vanilla with an electric mixer or whisk by hand until
pale in colour, scraping the side of bowl frequently - Add eggs one by one and mix until well combined
- Add HOT mashed pumpkin, and the rest of the liquid ingredients, mix well. Cake
mixture will become liquid at this stage, do not panic! - Add flour, baking powder and mixed spice if using, mix thoroughly
- Fold dried fruit gently and mix well to distribute the dry fruit
- Pre-heat your oven to 160-165C fan forced.
- Line one 18-20cm round or square with non- stick baking paper.
- Bake for 1-1hr 15mins or a little longer until an inserted skewer comes out clean
- Transfer cake onto wire racks to cool completely, OR
- If you like a boozy Christmas cake, leave the cake in the tin, and prick the surface of your cake with a skewer, and proceed to spoon your favourite alcohol (1-2tbs) and repeat this process every week for 4 weeks. Wrapping the cake with a couple
of layers of baking paper. Enjoy
Cake, Spelt or Khorasan Christmas Cake (MAGIMIX CE Method)
Wild Sourdough Spelt or Khorasan Christmas Cake
(MAGIMIX CE Method)
VEGAN option: use vegan butter/margarine
Gluten Free option: use brown rice starter (avail from my website) and Gluten Free plain flour
I always adore making and eating fruit cake, so creating this recipe was a joy. This cake has the texture of a classic Christmas cake – dense and complex in flavour, which is what you want for an exceptional and easy-to-digest Christmas cake. You do have the option to add a teaspoon of baking powder to make this cake lighter but it is not essential. This recipe is versatile so you can change the dried fruit mix (about 325–400g) to suit your taste. One combination I love is dried pear, hazelnut and ground cardamom.
The method is quite simple, just like making any traditional butter cake. The white sourdough starter is added at the end of the mixing before the addition of fruits and nuts. The long fermentation allows pre-digestion of gluten, fat and sugar. You can use wheat instead of spelt or kamut/khorasan. Khorasan is worth a try, because for some people this unhybridised/ancient wheat is easier to digest than modern wheat. However, please consult your medical practitioner for advice.
Magimix CE function which allows you to keep the blade stationary at a perfect fermenting temperature of 30C is perfect for this cake, especially if you make this cake in Nothern Hemisphere pre-Christmas time. Allow 4 hours to ferment this cake using the Expert Programme, Speed 0, at 30C.
NOTE: This cake is full of fruit, so the cake mixture will not double in size. If you prefer a more complex flavoured cake, you need to make this cake 1–2 months before Christmas.
Use the best quality organic dried fruit you can buy!
Cake, Spelt or Khorasan Christmas Cake (MAGIMIX CE Method)
This is a dense fruitcake which has a more complex flavour than traditional fruitcake because it is naturally fermented with sourdough culture.
It is naturally easier to digest than a traditional fruit cake. This cake relies on the sweetness of the dried fruit rather than refined sugar.
Servings: 20 cake
Ingredients
Fruit and Liqueur mixture - prepare at least a day before and up to 2 months
- 125 grams small dark raisins (muscatels) or sultanas
- 75 grams dried black cherries or cranberries
- 25 grams candied peels (candied orange and candied citron)
- 50 grams dried apricots
- 50 grams dried figs
- 50 grams activated nuts of your choice optional
- 50 grams brandy, whisky or your liqueur of choice
Flour and spice mixture
- 125 grams organic white spelt flour or khorasan flour You can use wheat if you prefer
- 1-2 tsp mixed spice Speculaas spice is a favorite
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger or cloves optional
- 1/4 tsp fine sea salt
Butter mixture
- 125 grams butter, softened at room temperature
- 150 grams dark brown or rapadura sugar
- 150 grams Raw sugar
- 1 tsp vanilla bean paste or 1 vanilla bean split lengthwise and scraped
- 3 large organic eggs (150g without shell) at room temperature
- 250 grams white spelt or kamut sourdough starter
- 25 grams molasses
Instructions
Mix fruit and liqueur
- Prepare the fruit and liqueur mixture at least a day before you plan to make the Christmas cake.You can also prepare the mixture a few weeks beforehand for a stronger flavour. Mix the ingredients together and leave to marinate at least overnight. The next day, drain the mixture, separating it into fruit and liquid. The fruit will be added to the cake, while the liquid will be used to glaze it once baked.
Mix ingredients
- Put the flour and spice mixture ingredients in your metal bowl, run the EXPERT programme and mix for 20 seconds/speed 7. Put aside.
- Beat soft butter, the two sugars and vanilla in the metal bowl with the whisk attachment, run the PASTRY/CAKE programme for 2 minutes/speed 7 until light and creamy. Scrape down sides frequently to make sure the ingredients are well mixed.
- With the programme running, slowly add eggs one by one through hole in lid. Allow 30 seconds between the addition of each egg. Stop mixing once the mixture looks curdled. Scrape sides of bowl.
- Add sourdough starter and molasses and continue whisking. Scrape sides of bowl.
- Add pre-mixed flour and spice mixture and continue whisking until the programme ends. Do not over-mix or you will end up with a tough cake. Scrape sides of bowl, if necessary.
- Remove the whisk. Ferment your cake mixture for 4–6 hours with the lid on, if you are making this cake in warmer weather such Australian pre-Christmas weather. Alternatively, if the room temperature is cold (ie. Northern Hemisphere Christmas), run the Expert programme 30C/speed 0/4hours . The cake mixture will rise about 1¼–1½ its original volume.
Prepare cake tins
- Line cake tins with butter then line with silicone coated baking or parchment paper (e.g. Gladbake). You have the option of using: • 20cm diameter (8in) round cake tin – each holds 1kg of mixture, or • 2 x 12.5cm (5in) round cake tin – each holds 500–550g of mixture, or • 8–10 muffins – each holds 120–150g of mixture.
Add and mix
- Add drained fruit to the cake mixture and run the Expert programme for 20 seconds/speed 5, until the fruit is well distributed.Pour into lined tin or tins. You should only fill two-thirds of the tin or the cake mixture will overflow during baking.
Bake
- Put the cake inside a cold oven and set the temperature to 165°C (329°F).Here are the baking times depending on the size of cake tin you used:For 20cm (8in) tins Bake on lower third rack for 45 minutes at initial temperature of 165°C (329°F). Then reduce heat to 150°C (302°F) and bake for a further 1 ½–2 hours until golden brown. If the cake top browns too quickly, cover it with aluminium foil.For 12.5cm (5in) tins Bake on lower third rack for 1 hour 15 minutes at initial temperature of 165°C (329°F).For muffins Bake on lower third rack for 40–45 minutes at initial temperature of 165°C (329°F).Remove cake from the oven and brush generously with the leftover liqueur. You can brush your cake with any liqueur of your choice (brandy, rum, whisky, Cointreau) every few days for a month before Christmas. This will make your cake so delicious and moist.
Rest
- Leave to cool before cutting.Best kept wrapped tightly in waxed paper and aluminium foil. Leave in the coolest part of your house and it will keep for 1–2 months or alternatively it can be frozen for up to 3 months.
Cake, Wild Sourdough Spelt or Khorasan Christmas Cake
Wild Sourdough Spelt or Khorasan Christmas Cake BY HAND
VEGAN option: use vegan butter/margarine
Gluten Free option: use brown rice starter (avail from my website) and Gluten Free plain flour
I always adore making and eating fruit cake, so creating this recipe was a joy. This cake has the texture of a classic Christmas cake – dense and complex in flavour, which is what you want for an exceptional and easy-to-digest Christmas cake. You do have the option to add a teaspoon of baking powder to make this cake lighter but it is not essential. This recipe is versatile so you can change the dried fruit mix (about 325–400g) to suit your taste. One combination I love is dried pear, hazelnut and ground cardamom.
The method is quite simple, just like making any traditional butter cake. The white sourdough starter is added at the end of the mixing before the addition of fruits and nuts. The long fermentation allows pre-digestion of gluten, fat and sugar. You can use wheat instead of spelt or kamut/khorasan. Khorasan is worth a try, because for some people this unhybridised/ancient wheat is easier to digest than modern wheat. However, please consult your medical practitioner for advice.
NOTE: This cake is full of fruit, so the cake mixture will not double in size. If you prefer a more complex flavoured cake, you need to make this cake 1–2 months before Christmas.
Use the best quality organic dried fruit you can buy!
Cake, Wild Sourdough Spelt or Khorasan Christmas Cake
This is a dense fruitcake which has a more complex flavour than traditional fruitcake because it is naturally fermented with sourdough culture.
It is naturally easier to digest than a traditional fruit cake. This cake relies on the sweetness of the dried fruit rather than refined sugar.
Servings: 20 cake
Ingredients
Fruit and Liqueur mixture - prepare at least a day before and up to 2 months
- 125 grams small dark raisins (muscatels) or sultanas
- 75 grams dried black cherries or cranberries
- 25 grams candied peels (candied orange and candied citron)
- 50 grams dried apricots
- 50 grams dried figs
- 50 grams activated nuts of your choice optional
- 50 grams brandy, whisky or your liqueur of choice
Flour and spice mixture
- 125 grams organic white spelt flour or khorasan flour You can use wheat if you prefer
- 1-2 tsp mixed spice Speculaas spice is a favorite
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger or cloves optional
- 1/4 tsp fine sea salt
Butter mixture
- 125 grams butter, softened at room temperature
- 150 grams dark brown or rapadura sugar
- 150 grams Raw sugar
- 1 tsp vanilla bean paste or 1 vanilla bean split lengthwise and scraped
- 3 large organic eggs (150g without shell) at room temperature
- 250 grams white spelt or kamut sourdough starter
- 25 grams molasses
Instructions
Mix fruit and liqueur
- Prepare the fruit and liqueur mixture at least a day before you plan to make the Christmas cake. You can also prepare the mixture a few weeks beforehand for a stronger flavour.Mix the ingredients together and leave to marinate at least overnight. The next day, drain the mixture, separating it into fruit and liquid. The fruit will be added to the cake, while the liquid will be used to glaze it once baked.
Mix ingredients
- Put the flour and spice mixture ingredients in a large bowl and whisk until the flour mixture is well distributed. Put aside.Beat/Whisk soft butter, the two sugars and vanilla in a bowl until light and creamy. This will take a few minutes by hand.Scrape down sides frequently to make sure the ingredients are well mixed.Slowly add eggs one by one and stop mixing once the mixture looks curdled. Scrape sides of bowl.Add sourdough starter and molasses and mix well but gently. Scrape sides of bowl.Gently mix in the pre-mixed flour and spice mixture. Do not over-mix or you will end up with a tough cake. Scrape sides of bowl.Cover and ferment your cake mixture for 4–6 hours. The cake mixture will rise about 1¼–1½ its original volume.
Prepare cake tins
- Line cake tins with butter then line with silicone coated baking or parchment paper (e.g. Gladbake). You have the option of using: • 20cm diameter (8in) round cake tin – each holds 1kg of mixture, or • 2 x 12.5cm (5in) round cake tin – each holds 500–550g of mixture, or • 8–10 muffins – each holds 120–150g of mixture.
Add and mix
- Add drained fruit to fermented cake mixture, making sure the fruit is well distributed.If you have decided to use baking powder to make the cake lighter, add the baking powder now. I prefer the cake without the baking powder as I like my fruitcake dense. Pour into lined tin or tins. You should only fill two-thirds of the tin or the cake mixture will overflow during baking.
Bake
- Put the cake inside a cold oven and set the temperature to 165°C (329°F).Here are the baking times depending on the size of cake tin you used:For 20cm (8in) tins Bake on lower third rack for 45 minutes at initial temperature of 165°C (329°F). Then reduce heat to 150°C (302°F) and bake for a further 1 ½–2 hours until golden brown. If the cake top browns too quickly, cover it with aluminium foil.For 12.5cm (5in) tins Bake on lower third rack for 1 hour 15 minutes at initial temperature of 165°C (329°F). For muffins Bake on lower third rack for 40–45 minutes at initial temperature of 165°C (329°F).Remove cake from the oven and brush generously with the leftover liqueur. You can brush your cake with any liqueur of your choice (brandy, rum, whisky, Cointreau) every few days for a month before Christmas. This will make your cake so delicious and moist.
Rest
- Leave to cool before cutting.Best kept wrapped tightly in waxed paper and aluminium foil. Leave in the coolest part of your house and it will keep for 1–2 months or alternatively it can be frozen for up to 3 months.
Cake, Spelt or Khorasan Christmas Cake (Thermomix Method)
Wild Sourdough Spelt or Khorasan Christmas Cake (Thermomix Method)
VEGAN option: use vegan butter/margarine
Gluten Free option: use brown rice starter (avail from my website) and Gluten Free plain flour
always adore making and eating fruit cake, so creating this recipe was a joy. This cake has the texture of a classic Christmas cake – dense and complex in flavour, which is what you want for an exceptional and easy-to-digest Christmas cake. You do have the option to add a teaspoon of baking powder to make this cake lighter but it is not essential. This recipe is versatile so you can change the dried fruit mix (about 325–400g) to suit your taste. One combination I love is dried pear, hazelnut and ground cardamom.
The method is quite simple, just like making any traditional butter cake. The white sourdough starter is added at the end of the mixing before the addition of fruits and nuts. The long fermentation allows pre-digestion of gluten, fat and sugar. You can use wheat instead of spelt or kamut/khorasan. Khorasan is worth a try, because for some people this unhybridised/ancient wheat is easier to digest than modern wheat. However, please consult your medical practitioner for advice.
NOTE: This cake is full of fruit, so the cake mixture will not double in size. If you prefer a more complex flavoured cake, you need to make this cake 1–2 months before Christmas.
Use the best quality organic dried fruit you can buy!
Cake, Spelt or Khorasan Christmas Cake (Thermomix Method)
a dense fruitcake has a more complex flavour than traditional fruitcake because it is naturally fermented with sourdough culture.
it is naturally easier to digest than a traditional fruit cake. it also relies on the sweetness of the dried fruit rather than refined sugar.
Servings: 20 cake
Ingredients
Fruit and Liqueur mixture - prepare at least a day before and up to 2 months
- 125 grams small dark raisins (muscatels) or sultanas
- 75 grams dried black cherries or cranberries
- 25 grams candied peels (candied orange and candied citron)
- 50 grams dried apricots
- 50 grams dried figs
- 50 grams activated nuts of your choice optional
- 50 grams brandy, whisky or your liqueur of choice
Flour and spice mixture
- 125 grams organic white spelt flour or khorasan flour You can use wheat if you prefer
- 1-2 tsp mixed spice Speculaas spice is a favorite
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger or cloves optional
- 1/4 tsp fine sea salt
Butter mixture
- 125 grams butter, softened at room temperature
- 150 grams dark brown or rapadura sugar
- 150 grams Raw sugar
- 1 tsp vanilla bean paste or 1 vanilla bean split lengthwise and scraped
- 3 large organic eggs (150g without shell) at room temperature
- 250 grams white spelt or kamut sourdough starter
- 25 grams molasses
Instructions
Mix fruit and liqueur
- Prepare the fruit and liqueur mixture at least a day before you plan to make the Christmas cake.You can also prepare the mixture a few weeks beforehand for a stronger flavour. Mix the ingredients together and leave to marinate at least overnight. The next day, drain the mixture, separating it into fruit and liquid. The fruit will be added to the cake, while the liquid will be used to glaze it once baked.
Mix ingredients
- Put the flour and spice mixture ingredients in your TM bowl and mix for 10 seconds/speed 5. Put aside.Beat soft butter, the two sugars and vanilla in TM bowl for 1½–2 minutes/speed 3–4 until light and creamy. Scrape down sides frequently to make sure the ingredients are well mixed.With the machine running at speed 3, slowly add eggs one by one through hole in mixing bowl lid. Stop mixing once the mixture looks curdled. Scrape sides of bowl.Add sourdough starter and molasses and mix for 10–15 seconds/speed 2. Scrape sides of bowl.Add pre-mixed flour and spice mixture to TM bowl and mix for 10–15 seconds/speed 2–3. Do not over-mix or you will end up with a tough cake. Scrape sides of bowl.With the TM bowl lid and MC back in place, ferment your cake mixture for 4–6 hours. The cake mixture will rise about 1¼–1½ its original volume.
Prepare cake tins
- Line cake tins with butter then line with silicone coated baking or parchment paper (e.g. Gladbake). You have the option of using: • 20cm diameter (8in) round cake tin – each holds 1kg of mixture, or • 2 x 12.5cm (5in) round cake tin – each holds 500–550g of mixture, or • 8–10 muffins – each holds 120–150g of mixture.
Add and mix
- Add drained fruit to the TM bowl and mix for 10–20 seconds/speed 3/Reverse, making sure the fruit is well distributed.If you have decided to use baking powder to make the cake lighter, add the baking powder now. I prefer the cake without the baking powder as I like my fruitcake dense.Pour into lined tin or tins. You should only fill two-thirds of the tin or the cake mixture will overflow during baking.
Bake
- Put the cake inside a cold oven and set the temperature to 165°C (329°F).Here are the baking times depending on the size of cake tin you used:For 20cm (8in) tins Bake on lower third rack for 45 minutes at initial temperature of 165°C (329°F). Then reduce heat to 150°C (302°F) and bake for a further 1 ½–2 hours until golden brown. If the cake top browns too quickly, cover it with aluminium foil.For 12.5cm (5in) tins Bake on lower third rack for 1 hour 15 minutes at initial temperature of 165°C (329°F).For muffins Bake on lower third rack for 40–45 minutes at initial temperature of 165°C (329°F).Remove cake from the oven and brush generously with the leftover liqueur. You can brush your cake with any liqueur of your choice (brandy, rum, whisky, Cointreau) every few days for a month before Christmas. This will make your cake so delicious and moist.
Rest
- Leave to cool before cutting.Best kept wrapped tightly in waxed paper and aluminium foil. Leave in the coolest part of your house and it will keep for 1–2 months or alternatively it can be frozen for up to 3 months.
Sourdough, Purple and Heirloom Ancient Wheat Grains (MAGIMIX CE)
Purple and Heirloom Ancient Wheat Sourdough with Sunflower Seeds
USING NEW MAGIMIX CE DOUGH BLADE
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, Purple and Heirloom Ancient Wheat Grains (MAGIMIX CE)
Vegan, no added yeast or sugar.
Servings: 1 large loaf
Ingredients
STARTER ACTIVATION
- 50 g sourdough starter
- 60 g purple wheat flour, wholegrain flour fine stoneground
- 90 g filtered water
WET INGREDIENTS
- 200 g STARTER ACTIVE, from above
- 600 g filtered water
DRY INGREDIENTS
- 300 g purple wheat flour, wholegrain flour fine stoneground
- 500 g heirloom flour, atta or white unbleached 85% extraction (coarse bran removed) fine stoneground
- 15 g fine sea salt TO BE ADDED AFTER REST/ AUTOLYSE
- 100-150 g sunflower seeds TO BE ADDED AFTER KNEAD
Instructions
- 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
- 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
- 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
- Rest - AUTOLYSE Let the dough rest in the bowl for 30-60 minutes.
- 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).
- KNEAD ADD SALT, 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).
- 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.
- 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.
- 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.
- 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!
- Rest Let the bread cool before cutting. Suitable for freezing and will keep for a couple of months frozen.
Notes
What Equipment you need:
- Proving Basket
- Scales
- LARGE Mixing Bowl
- Spatula
- Dough Scrapers
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
Vegan, no added yeast or sugar.
Servings: 1 large loaf
Ingredients
STARTER ACTIVATION
- 50 g sourdough starter
- 60 g purple wheat flour, wholegrain flour fine stoneground
- 90 g filtered water
WET INGREDIENTS
- 200 g STARTER ACTIVE, from above
- 600 g filtered water
DRY INGREDIENTS
- 300 g purple wheat flour, wholegrain flour fine stoneground
- 500 g heirloom flour, atta or white unbleached 85% extraction (coarse bran removed) fine stoneground
- 15 g fine sea salt TO BE ADDED AFTER REST/ AUTOLYSE
Instructions
- 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
- Measure ingredients - Beginning with the starter, weigh and place the wet ingredients into your bowl. Then weigh and add the dry ingredients, except salt
- 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
- Rest - AUTOLYSE Turn your bowl upside down and let the dough rest for 30-60 minutes.
- 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).
- ADD SALT, then 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.
- 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.
- 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.
- 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!
- Rest - Let the bread cool before cutting. Suitable for freezing and will keep for a couple of months frozen.
Notes
What Equipment you need:
- Proving Basket
- Scales
- LARGE Mixing Bowl
- Spatula
- Dough Scrapers
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
Vegan, no added yeast, additives or preservativeNaturally fermented
Long fermentation
Servings: 1 loaves
Ingredients
WET INGREDIENTS
- 125 g sourdough starter (see below)
- 550 g filtered water
- 75 g strong coffee chicory or dandellion coffee is brilliant too
- 1-2 tbs black strapped molasses unsulphured
DRY INGREDIENTS
- 500 g organic white flour of your choice wheat or spelt, organic if possible
- 150 g stoneground whole rye flour
- 150g g wholemeal flour of your choice wheat or spelt, organic if possible
- 1-2 tbs caraway seeds
- 1-2 tbs caraway seed powder to your taste
- 3 tsp Sea salt finely ground
Instructions
- 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
- 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
- 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
- Rest / AUTOLYSE Turn your bowl upside down and let the dough rest for 45-60 minutes.
- 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.
- 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: https://wildsourdough.com.au/product-category/wild-sourdough-equipment/
- Stretch and fold - Stretch and fold your dough two or three times (and no more than three times). Your dough will feel taut.
- Rest - Let the dough sit for 15–20 minutes to relax the gluten.
- Divide and shape - Shape the dough into a ball and put it into two floured banneton.
- 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)
- 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!
- Rest - Let the bread cool before cutting. Suitable for freezing and will keep for a couple of months frozen.
Notes
What Equipment you need:
- Loaf Pans
- Proving Basket
- Stand Mixer
- Scales
- Mixing Bowl
- Spatula
- Dough Scrapers
Hot Cross Buns, Soft Sourdough Chocolate MAGIMIX CE
SOFT SOURDOUGH CHOCOLATE HOT CROSS BUNS – using Magimix CE
(can be made VEGAN*)
This 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
Ingredients and method for 12 soft chocolate hot cross bunsYou will need a lamington tin (25cm x30cm) or a square cake tin (25cm x25cm)
Servings: 12 buns
Ingredients
oat porridge
- 50 g oatmeal make your own by grinding rolled oats to a flour
- 250 g full cream milk or full fat nut milk for vegan
- 2-3 tbs honey, maple syrup, rice malt or raw organic sugar
WET INGREDIENTS
- 150 g white spelt or wheat sourdough starter active, fed 6-12 hours prior
- 150 g beetroot kvass or juice apple/pear/orange juice is fine or water
- 1 egg Large eggs or 2 small eggs
- ALL oat porridge from above
DRY INGREDIENTS
- 600 g organic white flour of your choice white spelt or white wheat or unbleached baker's flour
- 20 g Dutch alkalised cacao powder I use Valhrona. DO NOT use raw cacao powder
- 1 tbs mixed spice or speculaas spice Use less or omit, your preference
- 2 tsp fine sea salt
- 60 g butter, softened at room temperature or vegan butter
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
Instructions
Make oat porridge (at least 4 hrs before)
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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.
- 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
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