JAS_OH1
Forum GOD!
I've made baguettes a few times and they turned out pretty good. Not NOLA great, though.
Barriehie
Veteran
Mine as well. They're good but...
Dark(er) rye bread:
Barriehie
Veteran
I've got a rye bread recipe that uses 100 g of toasted rye from the last loaf, 1 Tbsp of cacao powder, and 1Tbsp of instant coffee. All that gets soaked overnight and then ground up to mix with the rye flour. Nice and dark, 'bout black, and you can't taste the coffee or the cacao.
msmofet
🌹 Still trying to get it right. 🤷♀️
Please post the recipe.
kaneohegirlinaz
Wannabe TV Chef
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Apple Blossoms - these went into the freezer for later ...
Is that marmite or yegemite
Mustn’t have been too bad ( out of date). Made crumpets once Same recipe never checked the dates.
Barriehie
Veteran
Okay. It wasn't in my first notebook so I'll keep digging.
AdaptAndAchieve
Active Member
I was kinda playing fast and loose with this one. it started off as a recipe for a cinnamon oat cake with added raisins (which makes a nice cake, but I haven't really done much baking for many years).
I decided to convert it to chocolate. I almost went for a mocha twist, but plumped for a black forest twist.
It didn't go entirely to plan. I decided to add liquid to balance out the cocoa powder rather than substitute some flour. But looking at it part way through and thinking it looked a bit wet, suddenly thought 'crap, it's gonna get wetter with the cherry brandy the cherries are soaking in'.
I quickly added some more oats, and later added more flour.
Just before tipping it into the pan I remembered to up the sugar a little (phew) - it turned out good. I'd happily feed it to a friend / neighbour.
The cherry halves are cunningly disguised, but you can see the light shining off a few
The oat part? It's 2/3 flour and 1/3 porridge oats, but if you ate it you would think it was just made with 100% flour. It has a really nice soft texture
I decided to convert it to chocolate. I almost went for a mocha twist, but plumped for a black forest twist.
It didn't go entirely to plan. I decided to add liquid to balance out the cocoa powder rather than substitute some flour. But looking at it part way through and thinking it looked a bit wet, suddenly thought 'crap, it's gonna get wetter with the cherry brandy the cherries are soaking in'.
I quickly added some more oats, and later added more flour.
Just before tipping it into the pan I remembered to up the sugar a little (phew) - it turned out good. I'd happily feed it to a friend / neighbour.
The cherry halves are cunningly disguised, but you can see the light shining off a few
The oat part? It's 2/3 flour and 1/3 porridge oats, but if you ate it you would think it was just made with 100% flour. It has a really nice soft texture
It looks really good.
AdaptAndAchieve
Active Member
Thanks, it's a really nice recipe which is pretty easy to adapt for another flavours - I'm a big fan of it. I knew my friend would be more fussy over 'oat cake' but when she previously had some she didn't notice anything unusual (I told her after she'd tried it).
I can't remember where I got the original cinnamon version from (had to be over 10 years ago), but it could easily be cooked in sandwich tins and decorated as a more fancy cake.
I can't remember where I got the original cinnamon version from (had to be over 10 years ago), but it could easily be cooked in sandwich tins and decorated as a more fancy cake.
