Untuk Shidah dan Azah. Multigrain bread ni I buat in my breadmaker so all the measurements are just right for it. You can bake it fully in the BM but I like to just use the dough function and then bake it in the oven because I like the loaf shape using the normal loaf tin. Probably if you want to do it by hand or depending on the humidity in M'sia, you might have to adjust the water or the flour a bit. The bread is very soft in general. Kalau you nak hard crust, you have to cook it in the oven a bit longer or spray it with water sebelum bakar dlm oven.
For 2 medium loaves (or 1 big and 1 small).
1. Multigrain bread
-420 mls water
-3 tbsp oil
-2 tsp salt
-2 tbsp sugar
-1 tsp bread improver
-2 tbsp milk powder
-2 tsp yeast ( I kdg2 letak 3 tsp bila I want the bread to taste extra yeasty)
-500g bread flour
-250g multigrain flour (yg ada seeds and grains dlm tu, not wholemeal)
-If you are using BM, make sure it's big enough to make 1.25 kg bread. If not, just half the recipe. Carefully measure all the ingredients in the order specified by the manufacturer. Just use the bread dough cycle if you want to shape it by hand afterwards.
Kalau nak buat pakai tangan:
-Measure the first 7 ingredients into a large bowl. Add 1 cup of the bread flour and mix thoroughly. Cover and leave in a warm place until bubbly and risen. -Stir in the remaining flours until the dough is just firm enough to knead.
-Kalau ada tenaga yang kuat, bolehlah uli guna tangan. But kalau tak cukup kuat tenaga tu, you can put it in the mixer using the dough hook and let the mixer do the job. Knead for about 10 minutes until the dough forms a soft ball and springs back when pressed gently.
- Put the dough in a greased bowl and cover it with cling wrap and leave it until double in size.
-Then punch the dough down and knead gently for about 1 minute. Then divide into 2 and shape them into cylinder shape and put them in the loaf tins.
- Leave to rise again until double.
-Bake in preheated oven 190 C for about 30 minutes or until brown to your liking.
-Letak atas rack until the bread sejuk before slicing.
Untuk Lia, recipe mincemeat filling for mincemeat tart. Sorry lah lama betul dah peram sampai Christmas pun dah basi, hehehe.....
2. Mincemeat filling
-1 cup sugar (kalau tak suka manis sgt boleh kurangkan)
-1 can crushed pineapple (450g)- drained and discard the juice
-200g mixed fruits - (kalau nak guna any combination dried fruits pun boleh as longs as the total weight is 500g)
-1 tsp cinnamon powder
-1 tsp mixed spice
-grated rind of a small orange
-Put everything in a medium sized pot. Simmer gently until the mixture has dried up a bit (likat) for about 20-30 minutes. Make sure you kacau selalu so the fruits wont burn. Once dah likat and tak berair lagi, put in a sterile container and let it cool down first before putting it in the fridge.
- This filling can be used for anything, nak letak dlm tart or wrap in filo pastry or gaul in vanilla ice cream to make christmas ice cream.