On the main page of this Blog there is a new button called “Ovens”.
I will list here all the information I find about unusual ovens for baking. Unfortunately most of them are from overseas and would have to be imported. Hopefully one day we will have some information on a Malaysian Oven Builder. There must be some as Brick Bread Ovens do exist in Malaysia or at least so I am told.
We get quite a few people turning up on Saturdays. Unfortunately we have nothing prepared for them. We only open on Sundays from 3pm to 6pm for tea and scones. If I have time or the inclination I will prepare some other pastries as well.
If you want to collect bread on Sundays it is better you order it by Friday, then we will keep it for you. Please order by email.
I do bake some bread for Sundays but it usually goes quite quickly, so come early. But if you come before 3pm you will have to wait till 3pm to be fair to others.
Take care and for all of you celebrating Chinese New Year. Happy New Year and please travel safely.
As the weekend draws near, I have to start thinking about what to bake for our weekend cafe. To that end I have just started making some puff pastry from a late 1800s English recipe. It differs from the French method in that it incorporates a portion of the butter directly into the dough before the balance of the butter is layered in. The intended outcome is a crisper puff pastry.
For all the fans of Eccles cakes out there, that is what the pastry will be used for. We hope you will enjoy them.
I get many requests for TeaCakes so they will also be on the menu. These are the English Teacake, the type of thing that you will find in nearly every cafe or teashop in Gt. Britain. They are a round, burger bun-shaped, yeasted bun with raisins and dried fruit. Typically, they are eaten split in half, toasted and buttered and enjoyed alongside a cup of tea.
It might be a bit boring but I have put a video on You Tube of the process of milling flour. This is a Demeter Grain from Australia. I incorporate it into most of my breads going to Jason and Justlife. I cannot mill flour while we have guests as the flour gets everywhere and we have to do a big cleanup afterwards.
It was a very busy weekend that started with preparing all the components of the Danish Pastries. Marzipan, remonce, custard, lemon and finally the layered pastry dough. It was worth the effort as they all sold out including the Baker’s cuts. Baker’s cuts being the bits of odd shaped pastry that get cut off.
To complement the range we made a very nice sort of double chocolate chip muffin cake. I threw in some cranberries and raw organic chocolate nibs to give a nice burst of chocolate in each bite. The raw organic chocolate nibs are from a small village in India that has adopted organic farming. The whole cake was soon gone.
Talking of organic chocolate nibs I also purchased from the same source some delicious organic Assam tea that is blended with the chocolate nibs. It is extremely delicious with a slight honey taste. I am now drinking it every day. I purchase Cocoa products here: http://www.greenbugonline.com/
I have several fans of my Eccles cakes, so this weekend I will make some, just in case you are reading this. Teacakes? I will try.
More people are requesting Sour Dough Bread by PosLaju, even those that live relatively close by. I guess with Schools back after the break the jam are back to normal or even worse with all the LRT/MRT works going on. I am looking towards the day when I can ride the trains around town. In the UK and in Singapore I always use the public transport to travel around the towns and country. Maybe one day Sourdough by LRT?
I have started the New Year by reducing some of my workload by more or less eliminating yeasted breads. These have gradually crept in over the years as customer demand went up.
I am now concentrating on sourdough loaves baked in the Brick Oven. I will seek out interesting recipes that incorporate non-wheat ingredients into the dough. This Month for example we are producing an old favorite Apple and Oats. These two nutritious ingredients complement the Organic Wheat Sour Dough to produce a moist, soft loaf that makes excellent toast or eaten plain.
As the months go by I will source other ingredients to complement the dough and in particular ingredients that are mentioned in the Quran and Sunnah. Barley for example is in the pipeline and we recently made a loaf Chick Pea bread for some friends of ours.
There will be slight change to our Sunday open days, we will put together each week a different way to eat bread.
As both Mardia and I had engagements last weekend we decided to take the whole weekend off and went to stay in a hotel in KL. The first such break in many years.
I first stayed at the Flamingo Hotel by the Lake about 12 years ago and have stayed there several times since. I like it because it has that wonderful lake that gives you the sense of not being confined as do many other hotels. After a meal or in the early morning it is nice to go for a walk around the lake. It is sad however that on this trip there was evidence of the Hotels decline. I wonder why? Has the management team changed? There appeared to be few guests. A far cry from the hustle and bustle around the reception desk there used to be. The area which serves as a Coffee Shop is far too large and looks so dismal I would think few guests would dare to enter. When we walked in at breakfast time we were totally ignored and decided to go elsewhere.
They do have quite a nice restaurant on the top floor serving Iranian/Pakistani food which I happen to like. But again it was deserted and I think there were only two other tables occupied. The staff in the restaurant were quite friendly and helpful.
I do hope that one day it will be taken care of and nurtured back to its former glory if not it will only decline further and that would be sad.
I guess I have high standards. I have lived in many hotels around the world and worked in the Dusit Thani Bangkok for over a year. In that grand hotel I was told in lean times hoteliers must strive to improve the hotel and its services to attract more guests rather than cutback and hasten its decline. Sounds like sound advice.
What happened to the Flamingos? Perhaps they flew away as there habitat declined.
This weekend we will be celebrating Spelt Flour. We shall a selection of cakes and bread made from Spelt Flour. We shall also have some Freshly Ground Spelt flour for those that want to try baking at home:
Wholegrain Spelt – Good for 100% bread
White Spelt – A lighter loaf or cakes and biscuits
Miller’s Blend – 60 % Spelt Middlings and 40 % White Spelt for a good Artisan Loaf
Seeded Spelt – Wholegrain Spelt mixed with Pumpkin, Sunflower and Linseeds for a really nutritious loaf.
Spelt is reccomended by Bowel Cancer UK Organisation.
We can also send this flour by PosLaju.
500 g White Spelt Flour or Wholemeal Spelt Flour
½ tsp Salt
1 tsp Quick Yeast
1 tsp Sugar
300 ml Warm Water
1 tbsp Vegetable Oil
1. In a large bowl mix together the flour, salt, quick yeast and sugar.
2. Carefully measure the water and roughly mix it into the flour.
3. While the dough is still claggy add the oil and knead well until it feels smooth and pliable.
4. Leave the dough in a bowl covered with a cloth, in a draught free place, to double in size (about an hour). To make a quick bread omit this stage and proceed straight to step 6.
5. Turn the dough out onto a floured surface and knead the dough firmly for several minutes.
6. Shape the dough and put it into an oiled 1kg/2lb bread tin or place it on an oiled baking sheet.
7. Cover and leave dough to rise for about 25 minutes in a warm place.
8. Bake in a preheated oven for 35/40 minutes.
Anyone who has read Oliver Twist will have heard the phrase ” Please sir, can I have some more?”. What he was referring to was Gruel or a nutritious porridge made from what we millers call the middlings. The ‘Middlings’ are what is left over after sieving Whole Grain Flour to remove the bran, wheat germ and the coarse semolinas. This is done to produce the white flour that everyone loves. The ‘Middlings’ is actually the most nutritious part and is often fed to animals such as pigs.
I believe Americans call ‘Middlings’ Cream of Wheat. It is often used to make a delicious porridge for breakfast.
1 Cup of Middlings
1 Cup Milk
1 Cup Water
Mix together over the stove for 10 minutes or so, stirring. If it is too thick just add some more water. Serve and if desired sweeten with some Honey. I am sure the children will love. Think of all the fibre and Wheat germ they will be getting.
We sell the Organic Millings for 10 RM per KG. Email me if you want to order.
We also have some Bran if you wish to add to the porridge or make Bran Muffins. 5 RM KG.