This bread has no different from other breads that I have made previously, except that with lots of sesame. I read an article that described black sesame high in calcium that each 100g of black sesame contains 2000mg of calcium whereas white sesame contains 440mg of calcium. Also described, black sesame contains 18 times more calcium than fresh milk!
After reading it, I decided to add in some sesame into my wholemeal bread to have more nutrition. I followed a wholemeal bread recipe which I believe it can be mixed with other plain bread or milky loaf too!
The first dough I baked was not covered with a lid as I purposely want to shape it like homemade country bread. Therefore, I egg-washed the dough and sprinkled it with lots of sesame seeds.
This time, the dough had turned into a square sandwich loaf. The texture has no different compared to the previous loaf I made.
After reading it, I decided to add in some sesame into my wholemeal bread to have more nutrition. I followed a wholemeal bread recipe which I believe it can be mixed with other plain bread or milky loaf too!The first dough I baked was not covered with a lid as I purposely want to shape it like homemade country bread. Therefore, I egg-washed the dough and sprinkled it with lots of sesame seeds.
The bread was beautifully baked in golden brown color with very fragrant flavor. The bread crumb was very soft and its top with sesame provides a crunchy texture.
Then, I decided to make a second sesame loaf as my other half is crazy about it. I baked it with a Pullman tin with lid and added lots of sesame as well.
Then, I decided to make a second sesame loaf as my other half is crazy about it. I baked it with a Pullman tin with lid and added lots of sesame as well.
This time, the dough had turned into a square sandwich loaf. The texture has no different compared to the previous loaf I made.Again, the fragrant of the sesame had given us another delicious and healthy breakfast!
Recipe:
1st recipe with 10% wholemeal (much softer version)
270g bread flour
30g whole wheat flour
6g sugar
6g salt
3g yeast
240g low fat milk
12g butter
30g whole wheat flour
6g sugar
6g salt
3g yeast
240g low fat milk
12g butter
30g white sesame (toasted)
50g black sesame (toased)
2nd recipe with 33% wholemeal (much healthier version)
2nd recipe with 33% wholemeal (much healthier version)
250g bread flour
80g whole wheat flour
10g oat bran
30g sugar
¾ teaspoon salt
5g yeast
¾ teaspoon salt
5g yeast
1 egg
150g ice water
15g low fat milk
30g butter
30g white sesame (toasted)
50g black sesame (toased)
30g white sesame (toasted)
50g black sesame (toased)
Method:
- Mix all the dry ingredients in a mixing bowl.
- Gradually add in all the wet ingredients and mix it by a flat beater at low speed until everything has just combined.
- Add butter continue to mix for 1 or 2 minutes.
- Change to a dough hook continues kneading for about 20 minutes at medium speed.
- Off the machine and clear the sticky dough at side of the bowl. Continue kneading for few seconds.
- Knead the dough on a lightly floured work surface until the dough smooth but not sticky.
- Mix sesame into the dough.
- Shape it into smooth round dough, cover with cling film and let it rest for 20 minutes.
- Knead the dough and punch out the gas. Divide the dough into three equal pieces and roll to form three even 'ball' shapes.
- Flatten dough and roll out into a longish shape. Roll up the dough like a Swiss-roll.
- Flatten the rolled-up dough and roll out again into a long rectangular shape. Add in some dried fruits on top then roll up the dough tightly.
- Do the same for the other two remaining dough. Place the rolled dough in greased bread tin. Spray with some water around the tin. Place it in the oven with door close, proof for 60 minutes without lid on.
- Put the lid on when the dough rise near to the top. Take out the tin from the oven and preheat the oven at 190'C.
- Bake approximately 40 minutes or until golden brown. (I increased the temperature to 210'C for extra 10 minutes until the bread had a golden brown color).
- Take out the bread to cool down before slicing into pieces. Store leftover bread in airtight container without slicing it for keeping it fresh for the next serving.
We're totally refreshed by the little mango and shredded coconut with chilly sponge in the very hot and humid weekend.
The dough rise very well and filled up the pullman tin within 60 minutes (not sure it's due to the warm weather). I was quite happy that the loaf was almost a perfect square.
Lastly, we are so pleased to have a wonderful breakfast.
This is a wholemeal bread recipe given by a guru I knew recently. As he knows I'm very keen about wholemeal bread, therefore he shares this recipe with me. This bread contains nearly 25% wholemeal flour which is more than the 
The original recipe was written it is optional to add some sunflower seeds and pumpkin seeds. I found that it is a good idea to add something in the bread so that it makes a little bit different from the previous bread I've made. Furthermore, added those seeds, nut or dried fruits could increase some 
When I cut out a slice, I found those little dried cherries looks quite pretty attaching the bread. If I will make this bread again, some dried apricot, dried mango, or other dried fruits and nuts will be adding in as well. I loves the wholemeal smell with every bite of dried fruits and seeds that I don't even need to spread jam or peanut butter on it. If you are a fan of wholemeal bread, why not give it a try!
I was so pleased to have my friends with me weeks ago and shared this cheesecake together with them. I drizzled over some chocolate glaze before serving to make it much chocolaty.
This bread has no different from "
I got this idea from my idol chef "
I divided it into three equal portions and rolled out the dough. Some marble effects would start to appear during this stage.
Rolled it up again then place in a grease baking tin and proof for 60 minutes.
Somehow, I found the color was not sharp enough. I might have put too little cocoa and matcha powder. But it's too late, therefore I left it to proof in the oven.
It wasn't too bad when I cut a slice out. Each slice had its own characteristic and it's as soft as the previous basic bread.
I could slightly smell the cocoa and tea flavor but just couldn't taste it.
I told him my bread making failure then he was so generous and gave me a live demo straight away in my kitchen. He easily picked up a recipe book from my bookshelves and took a basic bread recipe to start his demonstration.
This is the bread that been baked 40 minutes at 190'C. Later on, I was advised to increase my oven temperature to 210'C to achieve a golden brown color but it was too late as the bread had been cool down for a while. Anyway, that is pretty much optional.
I was very impressed when I've produced this square bread. It was very soft and tender with no yeasty flavor. The texture had no different compared with those Gardenia bread.
The only different is the bread did not contain any preservatives or bread improver. It's just the right homemade bread I have been looking for.
We finished eating the whole loaf in 4 days. The bread is still quite soft in the 3rd day, hence I kept the leftover bread in the fridge.
We toasted the bread with some "Anchor Salted Butter" in day 4, the smell and texture was fantastic!
Since we had finished the whole loaf, I would like to try to make one on my own. Hopefully it turns out the right bread as the demo one. I was very happy with my first result. This bread is almost in square shape. The texture and smell was exactly the same as the previous one.
Recipe instructed by the guru: 
I came across many scones recipes, this is the best for me. The crumbly and crispy texture with the freshly bakery smell had given me the finest satisfaction in the morning. 
Flatten the dough with your floured hands to form a 2.5 cm thick round shape or any pattern you like as it very much depends on any cutters you use to give a fancy scones or just use a floured knife to cut it into any shape. I cut it into 8 triangle portions from a round dough. I found the triangle shape is just nice to feed into my mouth and another reason is I am lazy to take out the cutter in the morning. Lots of the English scones I have seen was in round shape with lace edges, It is very pretty as kind of traditional outlook. So. No matter what cutter you use, just cut it straight away and do not twist it just to give a prettier look and prevent the dough sticking too much. Push the dough out from the cutter and place it on the baking tray with baking parchment. Put it in the middle of the oven and set the time to 12 minutes or bake until golden brown. Now, prepare yourself a cup of coffee and you would smell the rich scones very soon.
Eat it when it is warm as nothing can be better than the freshly baked pastry for the morning. Cut it into half and enjoy it with butter, jam, peanut butter, soft cheese or like the English, eat with clotted cream. Keep the leftover scones in a fridge for 3 days or 2 weeks in a freezer. Reheat it in a microwave or oven to get a warm texture. 
This little toaster had no temperature control system and the size was just enough to place two pieces of bread. So, I bought a tin (this tin normally used for take away food) which the size was just enough to fit in the toaster.
Finally, I had this banana cake baked within 30 minutes and the cake was cooked very well. From this experience, I learned how to control temperature in baking cakes. So, whenever I baked banana cake, it reminded me the first ever experience I have.
