Spiced Honey Pumpkin Bread

Mission: To create a pumpkin bread that is just-my-kind-of-perfect pumpkin bread. 

Requirements as follows: 

- obviously pumpkin-y

- whole grain

- naturally and lightly sweetened

- plenty of spice (especially cinnamon)

- very moist

- a strong, tender crumb

- crunchy top crust

Mission: Accomplished. Yessssssss.

Notes: This is a really great base recipe for pumpkin bread. You can certainly bake the batter in muffin tins or even double the recipe to bake in a bundt pan. I've included a three options for slightly different variations; one simply sprinkles a little sugar and some pumpkin seeds on top, another adds a cinnamon-oat streusel topping, and the last is a bittersweet chocolate chunk version. As for the sweetener, honey or maple syrup will do just fine. My reason for using honey (other than the excellent flavor and moisture it adds to the bread) is the fact that we have gallons of the stuff thanks to our busy bees out back. And as for the flour, I found a little white flour gave just enough structure to the bread. A substitution of spelt flour or even white flour may be replaced for the whole-wheat pastry flour.

A Flour Sack original

Spiced Honey Pumpkin Bread

1 1/4 cups whole-wheat pastry flour (or spelt flour)
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon sea salt
1 tablespoon cinnamon
2 teaspoons freshly-ground nutmeg
1/4 teaspoon cloves
1/4 teaspoon ground ginger

1 1/4 cups pumpkin puree
1/2 cup extra-virgin olive oil (or melted coconut oil)
1/2 cup honey (or maple syrup)
2 eggs, room temperature

Preheat oven to 350°F. Grease a 8 1/2 x 5-inch loaf pan with olive oil. Set aside.
In a medium bowl, whisk together the flours, baking powder, baking soda, salt, and spices. Set aside.

In a large bowl, whisk the pumpkin puree, olive oil, honey, and eggs until well-combined. Add flour mixture to pumpkin mixture and whisk for 10 seconds, just until the flour disappears and the batter is mostly smooth.

Pour batter into prepared pan. Sprinkle with desired toppings (see below) and bake for 40-45 minutes, until a toothpick inserted in the center of the bread comes out clean.

Let the bread sit in the pan for 10 minutes on a wire rack, then remove bread and finish cooling on the wire rack. Slice the bread once it has cooled for at least 1 hour.

Yield: one loaf

:: Variations ::

Crunchy Pepita Topping
Pour pumpkin bread batter into prepared pan. Sprinkle top with 2 tablespoons pepitas (pumpkin seeds), then 1 tablespoon granulated sugar. Bake as directed above.

Cinnamon-Oat Streusel Topping
In a small bowl, mix together 1/4 cup whole-wheat pastry flour, 1/4 cup rolled oats, 1 teaspoon cinnamon, 2 tablespoons granulated sugar, and a pinch of sea salt. To the mixture, add 4
tablespoons of chilled unsalted butter that has been cut into cubes. Rub the butter between your
fingers, breaking it into smaller bits. Continue rubbing until the mixture feels coarse like cornmeal, with some larger chunks of streusel as well. Add in 1/4 cup chopped pecans. Pour pumpkin bread batter into prepared pan. Sprinkle top with streusel. Bake as directed above.

Bittersweet Chocolate-Chunk
Fold 6 ounces of coarsely chopped bittersweet chocolate into batter after combining flour and pumpkin mixtures. Pour batter into prepared pan. Sprinkle top with an additional 2 ounces of coarsely chopped bittersweet chocolate, then 1 tablespoon granulated sugar. Bake as directed above.

This post shared on The Nourishing Gourmet and Beyond the Peel

Whole-Wheat Bagels

2012.

A new year. 

It's off to a great start already and I have a feeling it's only going to get better.

Better for a variety of reasons...

And the discovery of some pretty fantastic homemade bagels could even be considered one of them. I mean, really. Who doesn't love a good bagel? Toasted and smothered in butter, or cream cheese, or as a sandwich, or topped with a fried egg, or...

In that case, let's talk bagels for a moment.

You know how a great bagel shop bakes bagels that are perfectly chewy with that distinct "bagel flavor"? And they're not bready at all, but just really, really good? Well, these are basically the kind you'd get at that real-deal bagel shop. They are crispy and tough on the outside with soft, chewy, and flavorful interiors.

This recipe is adapted from none other than The Amazing Bread man, also known as Peter Reinhart. This guy knows his stuff. If anyone out there's going to create an amazing bagel, it'll be Peter. For sure. 

There are a few keys to really good bagels:

1. High-gluten flour - All-purpose flour has a protein content of about 9-12%, bread flour is about 12-13%, while high-gluten flour has about 14-15% protein content. High-gluten flour is harder for a home cook to find (but can be ordered online from King Arthur, if interested), so this recipe relies solely on bread flour, which makes for a fantastic bagel. Though, to amp up the protein content in mine and get closer to the protein levels in high-gluten flour, I add a little wheat gluten. This is not imperative, but if you have some, throw it on into the bowl. It'll only do good.

2. Barley malt syrup - This is the other ingredient that is distinct to bagels. It gives them that malty flavor and really isn't hard to find. Barley malt syrup is available in most supermarkets, so it's worth a look. If you can't find it, simply substitute an equal amount of honey.

3. Time - Long, slow fermentation releases all sorts of subtle flavors trapped in the flour and simply takes any and all breads to another level.

4. Poaching - Boiling the bagels before baking them pre-gelatinizes the outside of the bagel and works to also produce a chewy interior.

So. Basically, these bagels are a sure-fire way to get your year off to a great start. A new year filled with fresh bagels. Sounds pretty good to me.

Notes: Not surprisingly, although the original recipe calls for exclusively bread flour, I've used a bit of whole wheat flour. I also threw in a smudge of wheat gluten to amp up the chewy factor. The wheat gluten is not imperative, though helpful. As far as toppings go, garnish away as your heart desires. I've included a few ideas in the recipe as well as a variation for Cinnamon-Raisin bagels. And finally, you should probably double this recipe. Just sayin.

Adapted from Artisan Breads Every Day, by Peter Reinhart

Pumpkin Yeast Bread

.

Is that not just the cutest loaf of bread you've ever set eyes on? I know, right? Not only is this loaf shaped like a pumpkin, but it tastes like one, too.

Pumpkin-y goodness.

Oh, yum.

AND!

Lest I commit an unpardonable sin and forget to mention... It makes for just about the best darn French Toast I've ever pulled off the griddle. And I believe that my dear mother would wholeheartedly agree with me. Yes, we love us some pumpkin spice French Toast slathered in butter and topped with plenty of pure maple syrup. Especially on cool mornings like this one, bundled in our fleece pj's, reading the morning paper together.

This, my friends, is what Autumn is all about.

.

Notes: The original recipe calls for exclusively bread flour, but I found it worked wonderfully with a bit of hard whole-wheat, too, and gave it just a nudge more of the heartiness that I love. Use what you have on hand. I suspect that even all-purpose flour would do alright in place of the bread flour, though the dough will not have as strong of a rise or quite as structured of a crumb. Baking this dough in two loaf pans with a few slashes cut on the top of each would work just fine - for convenience's sake on those busy days.

Adapted from The Big Sur Bakery Cookbook

Avocado & Tomato Tartine

Sometimes the best things are simple things, yes? Actually, I might argue that usually the best things are simple things.

Like a slice of fresh, piping-hot bread from the oven smeared generously with salted butter.

...or a just-picked tomato, eaten like an apple.

...or a halved avocado in one hand and a spoon in the other.

...or the smell of fresh feta cheese.

Over-complicating is totally over-rated.

Avocados and tomatoes are pretty simple and we all know that feta is what makes the world go 'round. So why not combine the three for a delicious tartine? Well, I did just that and what I'm sharing with you today is a humble, not-quite-recipe that is a favorite of mine.

I've enjoyed this tartine equally well for breakfast, lunch, or dinner. I suppose you could even go for all three on the same day. Now, how's that for simple!? Believe me, I've been tempted. One bite and you'll know what I mean.

Notes: This tartine is amazing when made with this sandwich bread, though any fresh whole-grain bread will do. Also, of course the best tomatoes are those just picked - either from the garden out back or the Saturday market. Nothing beats wonderful summer produce!

A Flour Sack original

Avocado & Tomato Tartine

1 ripe avocado, peeled
1 tablespoon fresh lemon juice
Pinch of fine-grain sea salt, to taste

2 slices whole-wheat sandwich bread, toasted
1 fresh tomato, sliced
A bit of crumbled feta cheese

In a small bowl, mash the avocado with the lemon juice and salt.

Spoon the avocado mixture on each slice of toasted bread and spread to the edges. Top each tartine with a few tomato slices and sprinkle generously with feta cheese.

Yield: 2 tartines

This post linked to Real Food Wednesdays and The Nourishing Gourmet

Oatmeal Pancakes with Blueberry Maple Compote

What were you doing at 4 am this morning? Sleeping, I hope.

I'm usually sleeping at that hour, too. Not today, though. Nope, I wasn't asleep.

I was awake. Do you ever wake up early (as in, super early), still exhausted as can be, with a million thoughts running through your head? And you lay there for hours upon hours mad at your silly little noggin' for being so rude to keep you from your beauty sleep? I do. That's why I was awake at 4 am this morning.


Well, as it happens, one of those million thoughts running through my head was something like, "Hmmm.... Since I'm just laying here with nothing to do (heaven forbid I actually sleep!) in my pitch-black room, what'll be for breakfast today?" A few things crossed my mind but I promptly settled on oatmeal pancakes with blueberries because, well, it sounded scrumptious. I eventually made my way up to the kitchen (still pitch black out, yes), pulled out a few bowls and the griddle, and made a batch of my favorite pancakes.

Lending moisture and texture, the cooked oatmeal in these pancakes makes them extra-tasty. A bit of molasses compliments the nutty oats quite nicely. And when served warm with a bit of blueberry compote, you've got yourself a pretty good reason to get up early (meaning 7 or 8 am, not 4).

Notes: You can use all-purpose flour instead of the whole-wheat pastry, if that's what you have in your cupboard. Also, frozen or fresh berries will work equally well in the compote.

Pancakes adapted from Good to the Grain, Blueberry-Maple Compote a Flour Sack original

This post linked to Read Food Wednesdays and The Nourishing Gourmet

Spinach Strata

The garden out back is beginning to produce an array of beautiful vegetables. My dad is an avid gardener, and those vegies are like his little babies. He grows everything from seed - beginning in a make-shift "greenhouse" he places beside our grand piano. As the weeks progress, the little black tubs of plants begin to overflow and create a small forest in the front room. (Apparently this is the best space in the house for as much sunlight as possible. He says he needs the space until he builds himself a real greenhouse outside. Mom is very patient and goes along with it well... Happy to see the fruits of her husband's in-door jungle when she bites into a juicy, ripe, rosy-red tomato in August.)

We've been munching on crisp spinach leaves for several weeks now. The earthy, fresh flavor of just-harvested greens is hard to beat. To me, spinach + olive oil + lemon is a trio made in heaven. At dinner, I love the leaves dressed simply - with a drizzle of olive oil and a squeeze of fresh lemon. But at breakfast, fresh spinach decorated throughout a rustic strata and combined with a bit of feta and oregano is the perfect way to start the day.

I have been making this strata almost weekly since I first discovered it. It is hearty, moist, and extremely flavorful. The top gets nice and brown in the oven, creating a lovely crunch. I admit, I've been guilty of stealing extra crispy bits to put on my breakfast plate. With the subtle, light taste of lemon, a bit of olive oil fruitiness, and a little saltiness from the feta, this strata is wonderful. I might also add that it is a snap to mix up. You put it all together the night before you want to serve it, and then bake it in the morning. I think this strata is a perfect way to use some of the abundant spinach out back. Dad agrees.

Notes: I've increased the bread quantity slightly because I found the strata a bit wet with just the 8 ounces originally called for. If you don't have day-old bread, you can dry fresh bread in an oven heated to 250°F for 10 to 15 minutes. I've been making this with regular homemade whole-wheat sandwich bread, but any dense whole-grain bread will do.

Adapted from Super Natural Every Day

Quiche Lorraine

My dad is quite the cheese, bread, and pastry connoisseur. Living in southern Belgium and northern France for a couple of years can do that kind of thing to you, especially when you're a young guy spending your days on feet in the towns and cities. I wonder how many stops in the abundant patisseries and chocolate shops he took. (What a life!) Anyway, a few years ago, he took one of my sisters and me on a 2-week vacation to Europe. We visited France and Belgium during our stay and also took a detour through Holland, where our ancestors are from. If asked to choose my favorite place we visited during our trip, I wouldn't be able to. There are aspects about each country that I fell completely in love with. The windmills of Holland are incomparable, while Belgium boasts world-class frites. France, of course, with the Eiffel Tower and the Louvre, is simply top-notch.

While staying in Paris, the three of us would grab a quick bite every morning at a little patisserie just around the corner from our hotel. This cute shop had it all: all kinds of baguettes, eclairs, tarts, mille feuilles, macarons, croissants, gateaus, and quiche. Oh, the quiche! I would order a quiche lorraine every morning and enjoy it on the park bench outside. The quiche at this little patisserie were perfect - a lovely buttery and flaky crust encompassed a rich, smooth custard that had just the right amount of bacon and onion. If only I could start every day just that way - sitting on a park bench in France with a quiche in hand.

Until I make it back to that French patisserie, I will have to do with my own version of quiche lorraine. Wait, did I just say "have to do"? Actually, I don't think this quiche merely "has to do" in place of an authentic French one, because it is wonderful, if I do say so myself. While enjoying our dinner the other night, I asked everyone's opinions of the quiche. In the words of my dad, "This is just as good as any I've had in Europe - if not better!" And then he helped himself to another slice.

It is so good.

Notes: Yes, the recipe is long. Yes, it takes time and a bit of planning ahead. Yes, it is worth it. Start the crust just after lunch and you should be prepared. Read the recipe through all the way before beginning, too, as is always wise. I made this recipe exactly as it was originally written, with exclusively all-purpose flour. I think I'll try it again using half whole-wheat pastry flour; I expect that it would work quite well. The authors note that to prevent the crust from sagging during the blind baking step, you need to make sure that it overhangs the pan's edge and use plenty of pie weights - about 3 to 4 cups. Also, it is important to note that this is a deep dish quiche, which is more authentic to the region from which it hails (France!). This recipe has been created for a 2-inch-deep cake pan to accommodate all of the filling - be sure to use the correct pan! I think you could easily use a 9-inch spring-form pan, too, because they tend to be at least 2-inches deep.

Adapted from Cook's Illustrated, July & Aug. 2010

Millet Muffins

Christmas presents arriving in the mail yesterday are good things. "Um. Isn't it April, Brooke?" Well, yes. Yes it is April. But you see... I got a gift card for Amazon for Christmas. Of course I knew exactly what I would use it for - cookbooks. And of course I knew that one of those cookbooks would be Heidi Swanson's Super Natural Every Day, set to be published in April 2011. See where I'm going with this whole Christmas-in-April thing? Uh-huh.

Well, the book finally (!!!) arrived. I completely love Heidi's first book, Super Natural Cooking, and have made many of the lovely recipes therein. Heidi is the author and creator of one of my very favorite culinary blogs. In fact, her site was the first to inspire me in this wide world of food blogging. Anyway, I absolutely love her style and approach to cooking. She and I have very similar taste and her photos and recipes continually inspire me.

These muffins were the first I made from Heidi's new book. They are the perfectly honey-kissed, lemon-scented, and just a little nutty from the millet. They come together quickly and are a wonderful morning breakfast. Be sure to serve them warm from the oven with plenty of salted butter.

Notes: I made no changes to these muffins. They are beautiful the way they are. I did half the recipe, which worked perfectly and made exactly 6 muffins. They store well in an air-tight container for a couple of days or will freeze well if sealed in a plastic freezer bag.

Adapted from Super Natural Everyday, by Heidi Swanson

Pear & Buckwheat Pancakes

Buckwheat flour is easily recognizable. It is dark, almost purple in color, and has a very distinct flavor. It is bit of a deep, earthy taste. Traditionally, buckwheat flour is used to make galettes and buckwheat crepes in north-western France, in Russia to make blini, and in many Asian countries to make noodles. The name "buckwheat" comes from the Middle Dutch for "beech-wheat" because the triangularly-shaped groats look similar to beech-tree nuts. Because of it's assertive flavor, buckwheat pairs well with fall fruits, as in these Pear and Buckwheat Pancakes.

These little breakfast cakes are topped with a rich honey butter instead of the usual maple syrup accompaniment. The honey goes wonerfully with the buckwheat while the pears lend a bit of moisture, texture, and sweetness to the cakes.

Notes: If you find buckwheat flour too strong for your taste, simply use a greater proportion of white or whole-wheat pastry flour. I also think these pancakes would be extra-nice with a few warm spices added to the batter - I think I'll try a 1/4 teaspoon each of cinnamon and nutmeg and then an 1/8 teaspoon cardamom.

Adapted from Good to the Grain