Monday, February 2, 2015

TBB: Swedish Apricot Walnut Bread



Baking the Panettone has pushed me into bread-making mode. And this bread recipe looks simple compared to Panettone.. I mean if I could make that so many steps and so many days Panettone bread, I can make any bread isn't it? 

So I got ready to make the biga (at the same time I made the gingersnaps).  Due to unforeseen circumstances, I had to change flour from KA to this Organic one (from US so it says on the packaging).  The unforeseen circumstances was due to the fact that I found a worm (translucent orangey worm) wiggling in my sifter after sifting the KA bread flour..which I just bought for the Kouigns!  And I opened another new packet and found strings of eggs sitting at the sides of the paper packaging. So no more KA bread flour for the time being... 



I mixed in the rye flour I had on hand.  Rose says (in bracket) that Pumpernickel flour is course rye flour so which means fine ground rye flour is also ok right? Same family...like fat or thin, tall or short, different yet the same?  So the only difference is course or fine rye right? Logically is so, correct?  Or so I thought!!    

BTW,  I've never eaten pumpernickel bread before, but this Barney Pumpernickel Bread song keep singing in my mind whenever I read or say the word "pumpernickel"!?!  (..Barney says "it is a very funny name for a very tasty bread...yum yum pumpernickel, pumpernickel bread..")  It's so annoying to have it in my mind but I cannot help it.........argghhh!!!!   

Maybe I have to share it with all of you....here watch it with me... LOL!


Nice Song? So you all know the different types of bread now? Good..!  hahaha

Back to my Swedish Bread....

Here's the biga to be rested in fridge for 3 days.


After 3 days it looked more fluffy and relaxed. 


 Mixed in the with rest of the flour, knead and after add raisins and walnuts. Let it proof for a day, overnight in the fridge.  And I wondered why my dough is grey in color?  Rose's bread in her book is white in color! So I must have used the wrong flour..I was a bit disappointed at this point.  But Barney in that video was holding a dark colored bread...!


The next day, I took it out and shaped it and fold the top corners down into triangle.
For once I understood instructions perfectly.....but I had to use the wrong type of flour! *shake head*... 

Then I placed the apricots in one straight line. I wanted to squeeze in as many as possible..which is only 7 pieces. 


After I rolled it down from top to bottom and pinched the ends. So proud of myself at this point! 


I proofed the dough in a basket, no particular reason but because I just bought it and wanted to use it. LOL!


After 1 hour, I thought the bread should be ok to be baked now. Most likely the bread is going to be headed to the bin soon because I used the wrong flour and proofing longer is just wasting my time.
So I made some slashes..but I think not deep enough. And baked as stated. The dough didn't raise up a lot in the oven either...and I was like pouty-faced.  



I didn't' wait for the bread to cool down for 2 hours before cutting. After 45mins, I cut the bread just to check the inside and to take photos for documentation before I threw it away.  

But after cutting, I realised the bread inside looked good. I took a bite and hey, it tasted good too!  I was very surprised!!!  The grey color didn't matter at all. :)  I cut a slice each for everyone to try (except my son of course..he doesn't want try new food, only his usual routine and food).  Everyone in my family said it is good and tasty. They like the apricots and raisins and walnut combination too.   It will go very well with cheese and wine.  Now I regretted cutting it so early, I should have freeze the bread and eat it during weekend with cheese and wine when I have more time to savour and enjoy it.  

Will definitely bake it again next time! 

I posted on FB and Kristina explained to me the difference between course rye and fine rye and the effects. Raymond said he used rye flour too. It's good to have alpha bakers as my friends on FB, I feel like we are just like a family. :) I'm envious Kristina has her own flour grinder. I can't wait to see how she grinds her rye berries into pumpernickel (..er...Oh Nooo..not that Barney song again in my mind...!). 

..Yum yum ... Swedish Apricot Walnut Bread, ..yum yum... Golden Panettone, ..yum yum... tortillas, ..yum yum... pita pocket, ..yum yum.. bagel,  ..yum yum... white bread, ..yum yum.. pumpernickel, pumpernickel bread....






11 comments:

HanaĆ¢ on February 2, 2015 at 9:18 AM said...

I love your basket! If I had one, I would have used it too (just for the heck of it, haha). Your bread turned out awesome. I'm glad you didn't throw it away. I was so happy with mine too. After all the changes I made, I thought I was going to end up having to throw it away too.

Patricia Reitz on February 2, 2015 at 10:52 AM said...

Pumpernickel has always been my favorite bread. I love, love, love it. I like how you see the world - pouty-faced bread made me laugh. Anyway, I liked the bread a lot more than I thought I would - especially slathered in super ripe brie. Might even make it again sometime.

Michele at The Artful Oven on February 2, 2015 at 11:48 AM said...

Faithy, your bread looks wonderful! Mine was grey too, but it was so delicious I didn't care if it was purple!! I could have eaten the whole loaf myself but did share it around. Thanks for visiting and commenting on my blog!

Vicki on February 2, 2015 at 12:06 PM said...

Hahahahahaha!!!!! I'm dying laughing! That is one Barney song I never heard and believe me with two kids and now three granddaughters, I though I heard them all! This is so hysterical! Faithy, your bread looks like the ones in the bakeries, very professional with the white flour. I always wanted one of those proofing baskets but have no idea how to use them! They just are cute.

Kimberlie Robert on February 2, 2015 at 11:28 PM said...

Faithy I love reading your posts! They are so lively and colorful (Barney is a good example). From my perspective, the color of your bread is perfect. And the finished uncut bread looks really beautiful! Thank goodness you didn't throw it out. That would have been a terrible shame.

Glori Berkel on February 3, 2015 at 12:08 AM said...

What a great post! It drives me nutty when I can't get a song out of my head, especially when I'm still singing it the next day. Your bread came out really nice.

Rose Levy Beranbaum on February 3, 2015 at 12:26 AM said...

of course i had to listen to that song! never knew there was a song about pumpernickel.

so glad it tasted good despite the scary color! it looks great sliced.

phylliscaroline on February 4, 2015 at 1:10 PM said...

Your bread looks perfect. I was feeling a bit pouty faced about mine too but the flavour is lovely. You remembered to put the finished photo at the top - me too!

Tony Bridges on February 5, 2015 at 2:37 PM said...

Peggy Peg, I think your bread looked great, especially when you cut it.... all those rich colors. I had to chuckle when I read about the worm and eggs after hearing about the lizard experience too. You paint quite the visual for me....Thank you for that! I really appreciate all of your post, comments and inspiration... Happy Baking!

Tony Bridges on February 5, 2015 at 2:37 PM said...

Peggy Peg, I think your bread looked great, especially when you cut it.... all those rich colors. I had to chuckle when I read about the worm and eggs after hearing about the lizard experience too. You paint quite the visual for me....Thank you for that! I really appreciate all of your post, comments and inspiration... Happy Baking!

Jenn on February 6, 2015 at 12:57 AM said...

I listened to the song too, even though there is a risk it will play non stop in my head. Funny song! Your bread looks perfect and it looks big!

 

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