Highveld Rye Bread

Ingredients

 4 cups of flour

75 ml brown sugar

2 envelopes of instant yeast

1 tbs salt

1tbs of unsweetened cocoa powder

 1 teaspoon coffee granules

2 tbs Canola oil

 2 cups of rye flour

2 cups warm water

In a large bowl combine 2 cups of flour, sugar, cocoa and undissolved yeast and salt. Mix the coffee with the warm water and add with the oil to the dry mixture, mixing it either by hand or by electric mixer. Stir the rye flour in with a spoon and and the remaining flour to form a soft dough. Knead on a floured surface for 10 minutes until smooth and elastic. Let the dough rest for 10 minutes. Divide dough into two and form into a oval shaped bread, cover and let the bread rice until doubled in size (about an hour). With a sharp knife make slashes in a criss-cross fashion on top of each loaf. Bake in a preheated oven at 180 degrees until golden brown.

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Healthy Microwave Cornbread

 

This humble bread is quick and easy to make and always a winner.

It is a great side dish for any “braai”, also perfect with a little grated cheese for a simple lunch, or served with

Lamb chops or kebabs for supper with a salad on the side.

The texture of the cornmeal in this bread is wonderful and is greatly complimented by the sweet taste of the corn.

The original recipe calls for 60-100ml of sugar, which tends to be too sweet for my liking, adjust to own taste.

Healthy Microwave Corn Bread 

Paprika to dust the ring mould

30 ml flour

60 ml sugar

5ml chopped parsley / spring onions

150ml maize meal

100ml  oat bran

7 ml baking powder

2,5 ml salt

15ml canola oil

3 x eggs

125 ml low fat milk

1 tin sweetcorn

1. Spray a microwave safe ring mold with spray n cook.

2. Dust with paprika

3. Mix all the dry ingredients in a bowl.

4. Mix the oil, eggs and milk together and add with the dry ingredients

5. Add the tin of sweetcorn to the mixture.

6. Transfer mixture to the ring mould and microwave for 12 minutes at 70% power and then

    for 2 minutes at 100% power. Rest for 10 minutes.

7. Cut into 20 slices.

One slice of bread equals to: 1 starch

GI (63) GL 8

Carbohydrates 12g

Protein 2g

Fat 2g

KJ 304

Original Recipe from the book ” Eating for sustained energy”

 

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I did it my way French toast!

My mother was not the greatest cook, but when she made French Toast it was always perfect!

Only years later I have learned that “Eier brood” as my mom would call it is indeed French toast and traditionally  not served with Butter and Aromat seasoning but with Cinnamon or Maple syrup.

Could you imagine my husbands surprise when I made Savory French Toast the first time as a young married couple while he grew up with French Toast sprinkled with Cinnamon sugar.

The look on his face said it all, well needless to say I still look at him like he is the crazy one and he is still eating my savory French Toast!

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Tips

Don’t use fresh bread. 

Use a hot pan! This will give your bread that lovely golden color. 

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This is my version.

I’ve used sliced whole-wheat bread.

Assemble a sandwich with ham in the middle and cheese on both sides.

Pop into the microwave oven for +- 20 seconds or just enough time to let the cheese

melt in order to keep the sandwich together while  frying.

Press the sandwich flat with your hands while still warm and set aside while you

beat the eggs. Season with chopped chives, salt and pepper.

Dip the sandwich in the egg batter on both sides  and fry in a hot pan with butter or olive oil.

Serve hot.

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Panmarino

Panmarino – Italian Rosemary Bread

“With a crust that sparkles like diamonds”

Panmarino - Italian Rosemary Bread

Panmarino - Italian Rosemary Bread

3 3/4 teaspoon of instant yeast

1 cup warm water

1 cup milk (room temperature)

1/2 cup olive oil

3 1/2 tablespoons fresh and finely chopped Rosemary

1 tablespoon salt

900g flour

1 to 2 tablespoons coarse sea salt

Whisk together the yeast, flour and salt. Mix in the water, milk and olive oil.

Add the Rosemary. Knead util smooth.

Place dough in a oiled bowl, cover and let rise until doubled, +- 1 1/2 hours.

Gently knead the dough on a lightly floured surface. Cut the dough in half and

shape each half into a round ball. Sprinkle flour on your baking sheet.

Slash the top of each loaf with a sharp knife/blade and sprinkle the sea salt over

each loaf. Bake at 180 degrees for +- 30 to 40 minute

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