Intentional living and baking 2025

EcoIntent

Brie said:

EcoIntent said:

A question for anyone out there who might know about these things .... 

My mum wants me to try making wheatgerm bread, as in how Hovis used to be in the 1960s. I have now got the wheatgerm https://www.shipton-mill.com/products/organic-wheatgerm-and-bran-500g-508 

The online shop says add 5% to bread, but anybody either know or want to join me in research to look for an oldstyle Hovis recipe?

I'm in for a restful don't leave home today, kind of day, and really looking forward to it. 

Would this work?  It's a Canadian recipe so the measurements are by volume not by weight but that's easy enough when they're all working on the same system rather than a mix of volume and weight which I find confusing.  Surprised by it having cocoa in it.  You might sub the gravy browner with marmite or soy sauce.  And you might not have some of the other ingredients like molasses.

Hovis - The Lost Recipe

This one may be simpler so might be worth a watch.

Bing Videos

Hi everyone, hope you are all doing alright. I'm going to post and then catch up on the thread!

I have been away and then backed up with work, so unfortunately not had chance to get on for awhile.

I have really just been keeping up with normal meals, and to be honest we haven't needed bread as I had quite a bit frozen, so that has been eaten in the interim.

I did make a Quiche Lorraine with homemade pastry. I have NEVER made either a quiche or pastry in my life (despite having Richard Bertinet's pastry book), didn't have a 'flan' dish/pan, and am highly proud of how it turned out. I used the food processor to make the pastry. My daughter said it was her favourite ever, which made me proud. I'm planning on getting a proper loose bottomed pan now for next time (I had to use an ikea large round ceramic baking dish).

Today, I make crusty milk rolls (James Morton) and tonight, I am on the way with the Bread Kitchen Hovis video you posted Brie. The dough is on first rise as I type. You can really smell the molasses as you knead it! It has caused a bit of a saga though as I have never tried making bread in a loaf tin before. So I ended up pulling everything out of the enormous bottom corner cupboard where things get stashed never to be seen again - and ended up also cleaning it out and disinfecting it. It has needed a good go through for awhile. 

I have found a 2lb 'Lurpak' loaf tin, so am going to grease that and give that a go. I don't normally use loaf tins as if I do cakes of that shape (like banana bread etc) I use Panibois wood moulds and liners. I've also measured and wrote a list of every cake tin I own, plus everything else in there that I am keeping - so hopefully that will be useful. 

EcoIntent

weenancyinAmerica said:

My sister collects the Dalarna horses also. She has pillows and blankets and tea towels as well as other things with them on also. That is the area of Sweden 1/4 of our ancestors came from.

Oh that is so fab having Swedish heritage. I love them, and also collect anything I come across, which isn't often. I'll take a picture of my four that sit by my mixer, I have one representing each member of our household, me OH, DD and our cat (that is a mini one LOL). 

EcoIntent

Quantaga, fab to have you join, and lovely to have someone else along with the same goals. I do have to say I am certainly not advanced at bread making as of yet! Although I think I am improving with practice! 

Brie, re the bread pudding, that is so what I do as well

Oh and last thing to share. Today, I also went into the town to get some shopping in, and went to the local Bookcycle (it is where you can get three books and pay as you feel). My dad was with me and wanted to go to drop off a pile of books he was decluttering. I got a copy of a Readers Digest book called Farmhouse Cookery: Recipes from the Country Kitchen. I couldn't resist it as when flicking through saw they had all these 'regional' recipes in it. Including Sally Lunns buns from Bath! We went there when in Bath, I so want to try those now!!

EDIT: first go at Hovis 

silverwhistle

EcoIntent said:

. I used the food processor to make the pastry.

Glad it worked out ok, I can be very hit and miss with pastry, and the danger is over-processing. Sometimes I just get the pastry to the crumb stage and finish off manually with as little handling as possible. Helps if you have poor circulation like me as it keeps your hands cool!

purpleivy

I started to get better pastry with the food processor when I realised I should be using the plastic blade provided rather than the metal one!

EcoIntent

It has been another one of those weeks 

I have finished work for a week's holiday, what a relief ........

The closest I have come to baking, I will confess is potato cakes:
 https://www.bbcgoodfood.com/recipes/potato-cakes

Using leftover mash from last sunday's dinner. I do recommend this though. My fussy teenage daughter was happy with these served with homemade pickled carrots and bought pickled beetroot, which is always a win!

Hope you have all had a better week?!

EcoIntent

silverwhistle said:

EcoIntent said:

. I used the food processor to make the pastry.

Glad it worked out ok, I can be very hit and miss with pastry, and the danger is over-processing. Sometimes I just get the pastry to the crumb stage and finish off manually with as little handling as possible. Helps if you have poor circulation like me as it keeps your hands cool!

I think I got lucky as the recipe I used talked about this and said to watch really carefully for overprocessing so I kept doing quick pulse motions!