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Cheese and Jalapeño Sourdough Bread

Cheese and Jalapeño Sourdough Bread

Looking to mix things up... why not try this boldly flavoured Cheese and Jalapeño Sourdough Bread – where traditional tangy sourdough meets a perfect kick of jalapeño heat.

Ingredient

Method

  1. Place the bread mix, yeast, oil and water into the mixer and mix with dough hook on medium- low for about 5 minutes until incorporated.
  2. Let the dough rest, (covered in a tea towel) for 30 minutes and then add the cheese and jalapeños and mix again with the dough hook for another 5 minutes. 
  3. Let the dough rest for 1 to 1.5 hours until doubled in size. 
  4. knock back the dough and shape into an oval, placing it into an oiled bread tin. Allow the dough to rise for another hour. 
  5. Pre-heat oven to 200 °C and bake the dough for 30 minutes. Insert a skewer to see if the dough is cooked- if it comes out clean the bread is ready. 
  6. Allow to cool before slicing. 


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Orange and Poppy Seed Scrolls

Orange and Poppy Seed Scrolls

INGREDIENTS

DOUGH

FILLING 

  • Zest 1 orange
  • 1/4 cup sugar

ICING 

METHOD

  1. In the bowl of a stand mixer add the dry ingredients and mix. Add the juice/ water and butter and mix until the dough comes together. Add a little more flour or water if the dough looks too wet or dry. 
  2. Keep mixing for about 5 minutes, until the dough stops sticking to the side of the bowl. Cover the bowl with a tea towel and allow to rest for 10 minutes. 
  3. Mix the dough for another 3-4 minutes, then cover with the tea towel again and rest in a warm place for 1-15 hours until doubles in size. 
  4. In the mean time mix together the zest and sugar in a bowl and set aside. Grease a 30x20cm baking tray (such as the multi purpose baking tray). 
  5. Once the dough has risen, tip onto a floured surface and roll into a rectangle, about 1cm thick. Pour the zest and sugar mixture evenly over the dough and starting from a short edge gently roll the dough into a log. 
  6. With a knife or dough scraper, gently slice the log of dough into 12 equal size portions. Place in the tray with the spiral side facing up. Cover with the tea towel and allow to rise for another 30 minutes. 
  7. Preheat the oven to 180°c and bake for 20-25 minutes until lightly golden. Take the scrolls out the tray and allow to cool on a cooling rack. 
  8. Make up the icing by slowly incorporating the water into the bakers icing until it reaches the desired consistency. 
  9. Drizzle over the scrolls (no need to wait until they are cool) and sprinkle with orange zest or poppy seeds for decoration. 
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Wholemeal Rolls with Sesame Seeds

Wholemeal Rolls with Sesame Seeds

Bake these quick and easy rolls- perfect for lunch, dinner or a snack! 

INGREDIENTS

METHOD

  1. Place all the ingredients into the mixer and mix with dough hook on medium- low for about 5 minutes until incorporated.
  2. Let the dough rest (covered in a tea towel) for 30 minutes and then give another mix with the dough hook for another 2-3 minutes. 
  3. Let the dough rest for 1 to 1.5 hours until doubled in size. 
  4. Knock back the dough and divide into 12 equal balls of dough. Roll into smooth balls and place them into the oiled multipurpose tray. Allow the dough to rise for another hour. 
  5. Pre-heat oven to 200 °C and bake the dough for 20-30 minutes. Insert a skewer to see if the bread is cooked- if it comes out clean the rolls are ready. 
  6. Allow to cool before slicing. 

 

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Dark Rye and Guinness Loaf

Dark Rye and Guinness Loaf

A delicious loaf featuring the Dark Rye Bread Mix, Guinness and Kibbled Rye. 

Ingredients 

Method

  1. Place all the ingredients into the mixer and mix with dough hook on medium- low for about 5 minutes until incorporated.
  2. Let the dough rest, covered in a tea towel) for 30 minutes and then give another mix with the dough hook for another 5 minutes. 
  3. Let the dough rest for 1 to 1.5 hours until doubled in size. 
  4. knock back the dough and shape into an oval, placing it into an oiled bread tin. Allow the dough to rise for another hour. 
  5. Pre-heat oven to 200 °C and bake the dough for 30 minutes. Insert a skewer to see if the dough is cooked- if it comes out clean the bread is ready. 
  6. Allow to cool before slicing. 

 

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Tiger Bread

Tiger Bread

Bread with an Instagram worthy crust!

Bread

Paste

  1. Pour milk and water into a mixing bowl and add yeast and sugar. Allow yeast to bloom. 

  2. Add butter and flour and mix together. 

  3. Knead together for 5-10 minutes, either in a mixer or by hand. Dough will look smooth once finished. 

  4. Place back in the bowl and cover with a tea towel and allow to double in a warm place for an hour. 

  5. While the dough is doubling, make the paste by mixing all the ingredients together. Let it sit and it will become very bubbly. 

  6. After the dough has risen, knock it back and shape by stretching out on the bench and pulling into a square. Fold the edges back into the centre and flip over. Drag the dough ball towards you to create tension. 

  7. Place the dough ball on a piece of baking paper and allow to rise for another hour. 

  8. Preheat a dutch oven in the oven to 240 degrees. Once the oven is up to temperature, brush all the paste over the loaf, coating it thickly. 

  9. Bake the bread in the dutch oven with the lid on for 20 minutes. Remove the lid and bake for an additional 10 minutes. 

  10. Remove and check the bread is cooked by tapping the bottom- if it sounds hollow the bread is finished. 

  11. Allow to cool for 30 minutes before slicing. 

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Vanilla Slice

Vanilla Slice

Who does not enjoy a Vanilla Slice. Rich smooth custard, sandwiched between flaky puff pastry with a slather of icing on top! A throwback to childhood where you do not want to loose any of the treat!

INGREDIENTS- For custard mix

METHOD

  1. Add patisserie custard and cold water to a bowl and mix until smooth
  2. Add smooth mixture to boiling water while stirring and bring back to the boil.
  3. Cool custard for about 20 minutes before using.

Suggestion for making Vanilla Slice:

  1. With a fork make small holes over two thawed puff pastry sheets 
  2. Cook pastry flat in an oven at about 180°C until light brown
  3. Allow to cool then spread cooled custard between pastry sheets
  4. Ice with Simply No Knead bakers icing. 
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Zucchini Brownies

Zucchini Brownies

What is better than delicious chocolate brownies, than sneaking some zucchini in there for a surprise veggie hit! These brownies are quick to prepare and perfect for a mid-morning treat or popping into a school lunch box. 

Ingredients Needed:

Method 

  1. Pre-heat oven to 180°C.
  2. In the bowl of an electric mixer, add chocolate fudge brownie mix, eggs and water. Mix on low speed for 1 minute.
  3. Mix on high speed for 3 minutes.
  4. Add walnuts if desired and zucchini (draining some of the liquid), mix on low speed for 1 minute. 
  5. Spread mixture evenly into a lined 30cm x 20cm baking tray.
  6. Bake for 30 – 35 minutes.
  7. Allow to cool for 10 minutes in the tray before removing.

** Other vegetable options: grated carrot, grated beetroot, mashed sweet potato, mashed avocado!

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Muffin Mix - 4 Ways

Muffin Mix - 4 Ways

The Indulgence Range is perfect for some School Holiday Baking Fun! This quick recipe will allow you and your kids to eat decadent homemade muffins in under an hour. Choose from any favourite flavours or see the SNK suggestions below. 

Ingredients 

500g Muffin Mix
100ml Water or Milk
2 Eggs
¼ Cup Oil

Method
  1. Place the muffin mix into a large mixing bowl.
  2. Add any dry inclusions and mix thoroughly
  3. Once mixed, add the water, eggs and oil to the dry ingredients.
  4. Using an electric mixer on a medium to high speed, mix the ingredients together for 2 minutes.
  5. When mixed, gently fold in any fruit or nuts.
  6. Spoon the mixture into your lined muffin tin, making sure to only fill each section ⅔ full.
  7. Place the muffins into a pre-heated oven at 200°c and cook for 25-30 mins.

SNK suggestions- 

Choc Orange- add 1 cup choc chips, zest and juice of one orange. Substitute the juice for some of the water and top up with water to reach 100ml. 

Orange and Poppy Seed- add zest and juice of one orange, substituting the juice for the water and top up with water to reach the 100ml. 

Fruit Medley- add 1 cup fruit medley to the mixture. 

Apple, Cinnamon and Sultana- Add 1tsp cinnamon with the dry ingredients, then 1 cup grated apple and 1/2 cup sultanas to the mixture. Option to mix 1tsp cinnamon and 1 tsp sugar and sprinkle on top of the muffins before they go into the oven.

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Chocolate Peanut Butter Banana Bread

Chocolate Peanut Butter Banana Bread

Indulge yourself in a decadent banana bread. This mix presents an elegant and straightforward solution for crafting a moist, richly flavoured loaf.

Ingredients 

500gm Banana Bread Mix
180ml Water
2 Tablespoons Oil
1 Ripe Mashed Banana
1/2 Cup Peanut Butter
1/2 Cup Chocolate Chips

Method
  1. Place banana bread mix, water and oil in electric mixing bowl.
  2. Blend together for approx. 1 minute on low speed
  3. Mash banana, add to mix and fold through until just combined
  4. Add 1/2 cup warmed peanut butter and 1/2 cup milk chocolate chips and fold in.
  5. Place in a greased small bread/cake tin.
  6. Bake at 160°C for approximately 50-55 minutes or until a skewer comes out clean.
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THE BEST Rye and Seven Seeds & Grains Bread

THE BEST Rye and Seven Seeds & Grains Bread

Are you tired of the same old boring bread options? Looking to add some excitement to your morning toast or lunchtime sandwich? Look no further! The Best Rye and Seven Seeds & Grains Bread is here to shake up your bread game and add a little extra crunch to your day.

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1 tbs Malt Flour
1 1/2 tsp salt
350g warm water

    Method

    1. Using a deep bowl and a strong metal spoon or dough whisk, blend together the all flours, yeast, improver and salt.

    2. Add in approx. 300mls of the water 

    3. Mix thoroughly using a cutting and turning action, until all the flour is incorporated, adding small amounts of the remaining water if needed. The dough should be firm and slightly tacky.

    4. Either spray your bench with water or spread a few teaspoons of oil on it.

    5. Using your plastic dough scraper, tip the ball of dough out onto the dampened bench.

    6. Using a little technique stolen from sourdough bread-making you can improve the structure of your dough by performing a couple of sets of what are called “stretch and folds” (“S & Fs”). 

    7. With damp hands, flatten the dough into a bit of a square, lift one side of the dough up and allow the weight to stretch the dough. Fold that edge into the middle and press in place. Repeat with the other 3 sides of the dough.

    8. Oil your bowl and place the dough back into the bowl, smooth side up.

    9. Cover your bowl with something dense like a thick towel, a lid or heavy chopping board. This will hold the warmth AND moisture in the dough.

    10. Leave the dough in a warm place for about 20 mins, then repeat the set of “S & Fs”, return the dough to the bowl again and leave to rise until fully double in size.

    11. Clean your bench and dust generously with flour, tip the dough out onto the flour and flip the dough over, this ensures your dough is coated and won’t be too sticky.

    12. Flatten the dough a little, going round the dough ball, grasp a small piece of the edge of the dough and fold into the centre, repeat 8-12 times, turning the dough a little as you go. This moulding tightens and strengthens the gluten and makes a smooth ball of dough. Flip the dough smooth side up.

    13. Lightly but thoroughly oil your bread tin. Place the dough into the tin. 

    14. Spray the dough balls with water, sprinkle on Seven Seeds and Grain mix

    15. Turn on your oven. Fan-Forced 200°C. Electric 220°C. Gas 220°C

    16. Leave the tin of dough, uncovered, in a softly warm place until the dough is doubled in size

    17. Spray again with water in case the dough has dried on top, gently put into oven to bake.

    18. The loaf should be baked, with a crisp golden-brown crust, in about 30 mins. If not golden-brown, cook longer, increase the oven temperature a bit next time.

    19. Tip the loaf out onto a cooling rack immediately. Leave to cool before slicing as bread keeps cooking for some time after coming from the oven. Enjoy!

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    Malted Rye Bagels

    Malted Rye Bagels

    Get ready to twist your taste buds with our Malted Rye Bagel, made from a fun mix of artisan strong white flour, light rye flour, and malted flour. It’s got a cheeky chew and a sweet, malty kick that’s sure to brighten your day. Perfect for those who like their bagels with a little extra personality!

    Malted Rye Bagels (Makes 12)
    1 tbs Malt Flour
    1 1/2 tsp salt
    Seven Seeds and Grains for sprinkling on top.
    330g warm water

     

    Method

    1. Using a deep bowl and a strong metal spoon or Danish dough whisk,  blend together the flour, yeast, improver and salt.

    2. Add in the water.

    3. Mix thoroughly using a cutting and turning action, until all the flour is incorporated, adding small amounts of the remaining water if needed. The dough should be firm and slightly tacky.

    4. Either spray your bench with water or spread a few teaspoons of oil on it.

    5. Using your plastic dough scraper, tip the ball of dough out onto the dampened bench.

    6. Using a little technique stolen from sourdough bread-making you can improve the structure of your dough by performing a couple of sets of what are called “stretch and folds” (“S & Fs”)

    7. With damp hands (oil or water), flatten the dough into a bit of a square, lift one side of the dough up and allow the weight to stretch the dough. Fold that edge into the middle and press in place. Repeat with the other 3 sides of the dough.

    8. Oil your bowl and place the dough back into the bowl, smooth side up.

    9. Cover your bowl with something dense like a thick towel, a lid or heavy chopping board. This will hold the warmth AND moisture in the dough.

    10. Leave the dough in a warm place for about 20 mins, then repeat the set of “S & Fs”, return the dough to the bowl again and leave to rise until fully double in size.

    11. Clean your bench and dust generously with flour, tip the dough out onto the flour and flip the dough over, this ensures your dough is coated and won’t be too sticky.

    12. Preheat oven to 180C. Cut 12 squares of baking paper just larger than a bagel.

    13. Cut dough into 12 pieces and shape into balls on a floured surface, rolling to create as tight a ball as possible. Press thumb through the middle of each ball and shape into bagels, placing each on their own piece of baking paper. You will want to over exaggerate the bagel holes, as these will close up as they cook.

    14. Place 800g water in Thermomix/ Steamer bowl, heat for 7 minutes, (TM - steaming temperature, speed 3) or until steaming temperature is reached.

    15. If using TM (Place 4 bagels (on baking paper) on upper steaming tray and 2 bagels on lower steaming tray. Steam for 4 minutes, steaming temperature, speed 3.)

    16. If using steamer Place 4 bagels (on baking paper) and steam for 4 minutes.

    17. Transfer to a baking tray, using the corners of the baking paper to lift. Repeat with remaining bagels.

    18. Once all 12 bagels are steamed, lightly spray bagels with water and sprinkle with seven seeds and grains. Bake for 20 minutes, or until browned with a crusty top and bottom.

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    Breakfast muffin on the go

    Breakfast muffin on the go

    OK, so you slept through your alarm and are needing to be out the house in 10 minutes? This is the perfect breakfast on the go for you!

     

    ¼ cup SNK plain flour

    2 tbsp desiccated coconut

    1 tbsp SNK Dutch cocoa (or cacao powder)

    ¼ tsp SNK baking powder

    ½ tsp sugar (or any powdered sweetener)

    ¼ cup frozen blueberries (or other frozen berries)

    ¼ cup milk

    Optional- yoghurt of your choice, 


    Mix all the dry ingredients together into a microwave safe mug or bowl. Add the blueberries and mix them into the dry ingredients. Add the milk and mix again, making sure that the mixture is fully incorporated. 

    Pop the mug into the microwave for 2 minutes (check after 1 minute depending on the power of the microwave). Once cooked, serve with your favourite yogurt- here at SNK we prefer a lovely zingy greek style yoghurt. 

     

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