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  • Microsoft Word - Powrie Recipe Book Extract For Muffins and Bread

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    Les Powrie
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    This document contains recipes for Les Powrie bran muffins and whole wheat bread. The bran muffin recipe lists ingredients like ground wheat, bran, flour, sugar and calls for mixing all ingredients and baking for 15-20 minutes at 200C. The whole wheat bread recipe provides methods and ingredients for making bread with home ground whole wheat flour. It yields 4 loaves or 2 loaves and rolls. The process involves setting yeast to rise, blending wet and dry ingredients, kneading the dough to double in size then shaping and baking the bread.

    Original Description:

    Bread and muffins using whole home ground wheat

    Original Title

    Microsoft Word - Powrie Recipe Book Extract for Muffins and Bread

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    © Attribution Non-Commercial (BY-NC)

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    This document contains recipes for Les Powrie bran muffins and whole wheat bread. The bran muffin recipe lists ingredients like ground wheat, bran, flour, sugar and calls for mixing all ingredients and baking for 15-20 minutes at 200C. The whole wheat bread recipe provides methods and ingredients for making bread with home ground whole wheat flour. It yields 4 loaves or 2 loaves and rolls. The process involves setting yeast to rise, blending wet and dry ingredients, kneading the dough to double in size then shaping and baking the bread.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    178 views2 pages

    Microsoft Word - Powrie Recipe Book Extract For Muffins and Bread

    Uploaded by

    Les Powrie
    This document contains recipes for Les Powrie bran muffins and whole wheat bread. The bran muffin recipe lists ingredients like ground wheat, bran, flour, sugar and calls for mixing all ingredients and baking for 15-20 minutes at 200C. The whole wheat bread recipe provides methods and ingredients for making bread with home ground whole wheat flour. It yields 4 loaves or 2 loaves and rolls. The process involves setting yeast to rise, blending wet and dry ingredients, kneading the dough to double in size then shaping and baking the bread.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 2

    Les Powrie bran muffins (updated 11 March 2009)

    Ingredients:
    1½ cup ground wheat
    ½ cup bran
    2 cup cake flour
    ½ cup sugar
    3 teaspoons molasses
    3 eggs
    4.5 teaspoons baking powder
    200ml cooking oil
    ½ teaspoon salt
    ½ teaspoon mixed spice
    ½ to 1 sachet powdered milk
    500 ml water
    Options: ¼-½ cup blueberry chips, nuts and raisins, grated carrot, grated apple, rolled oats,
    mielie meel, maltabella, brown rice, or many other things that take your fancy.
    Method:
    Mix together all ingredients, spoon into muffin pans, bake at 200°C for 15-20 minutes. Makes
    about 24 muffins.

    Whole wheat bread Les Powrie (1996)


    Methods and Ingredients (about 5-5.5kg dough, makes 4 loaves, or 2 loaves and 32-40 rolls). I use
    home ground whole wheat such that 1 cup sifted through a 160mm kitchen sieve yields about 1
    cup fine particles which pass through the sieve, and ¼ cup of coarse particles that do not (yes,
    total of about 1¼ cup.)
    A. Set to rise in warm place, or in mildly muffin pans. We use about 3 or 4
    warm oven (35°C) beverage tins with the top cut out
    2 packet dry yeast (6 cubes frozen yeast) 1.25l (160mm high, 100mm
    1
    /3 cup (3 table spoons) white sugar diameter) and two 2l (310mm x
    1½ cup cake flour 95mm x 70mm or 230mm x 120mm
    1½ cup warm water x 75mm)
    B. Blend together: Rise in warm place (or in plastic bags in
    1
    /3 cup oil, or 180g margarine or butter fridge overnight)
    1
    /3 cup (3 table spoons) brown sugar, Place in 220°C oven until brown. Muffin
    Golden syrup or honey pans about 20 min, bread pan about
    C. Grind and mix in large basin: 30-40 min, or until loaf pulls away
    10 cups (about 3l or 1.5 kg) home from side of pan. Do not put more
    ground whole wheat (or nutty wheat) into the oven than the oven can
    Add 5½ cups (1½l) hot water handle as baking will be too slow and
    D. Add: the yeast will not be properly killed.
    2 table spoon salt
    ½ cup (6 tblspn) wheat germ (optional) *For mostly whole wheat bread, use cake
    ½ cup (6 tblspn) sunflower seeds flour in A; 8 cups whole wheat flour, 2½
    (optional) cups cake flour in C; and about 9 cups
    ½ cup (6 tblspn) sesame seeds (optional) whole wheat flour in E
    1 sachet (12 heaped table spoons) We also make bread sticks with it, about 5mm thick sticks
    powdered milk put out to rise, wipe on beaten egg, sprinkle liberally
    E. Mix together: with salt. You can also sprinkle on poppy or sesame
    B., C. and D. and, when frothy, A seeds, or other as your imagination suggests.
    Then add 9 cups (about 1,5 kg) white Parts A.
    flour to get correct consistency for + warmth (e.g. sunshine)
    kneading (no longer sticky) + B., C., D. and E.
    F. Rise: + 45 minutes and elbow grease
    To double size in warm place with cloth + about 45 min warmth (more
    or plastic to cover dough, then knead sunshine)
    to original size. + about 15 min more elbow grease
    Put ½ dough into bread tins (about 1.2kg + about 45 min more warmth
    dough per 25x13cm loaf pan), and + 45 min baking
    form the remainder into rolls and = delicious wholesome fresh bread!
    place on a baking sheet, or in buttered Total about 2½ hours.

    C:\My Documents\Recipes\Powrie recipe book extract for muffins and bread.doc Page 1 of 2 11-Ma
    Powrie Recipe Book: Date: 11 Mar 2009 Page 2 of 2 C:\My Documents\Recipes\Powrie recipe book extract for muffins and
    bread.doc

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