Archive for the 'breads & buns & rolls' Category


Mochi Whole Wheat Flower Buns w/Cinnamon Cherry Filling (Steam Baked)

[Equipment: convection oven with water tray for steam baking, baking tray with silicone mat. For more information about the terminology in this recipe, see Low Temperature Baking: A Journey of 3 Paths.]

Steam baking and mochi flour keep these low-fat brioche buns moist without lots of oil or butter. Because there is so little butter, it is rubbed into the flour for even distribution. For a chewy texture, I use pizza crust yeast, which contains dough relaxing enzymes. Regular rapid-rise yeast should substitute nicely, with a higher rise and lower density texture. The filling is low-fat too, a mixture of mashed potato flakes and brown sugar. To form the flower shape, I divide the dough into 6 portions, shape each one into a rectangular strip, fill and fold and then roll up and bake.

Makes 6 buns
– 200 calories per bun
– Oven Temperature: effective 250°F/121°C (steam baking)

Cherry Cinnamon Filling:

  • 12 cherries, halved and pitted
  • 1/2 cup mashed potato flakes
  • 1/4 cup brown sugar
  • 1 tablespoon cinnamon
  • 3/8 cup milk
  • 1/4 teaspoon allspice
  • 2 teaspoons butter, softened

Mochi Brioche Dough:

  • 3/4 cup whole wheat flour
  • 1/2 cup mochi flour or glutinous rice flour
  • 1-1/2 teaspoons pizza crust yeast or rapid rise yeast
  • pinch of salt
  • 1/8 cup sugar
  • 1 egg yolk
  • 2 teaspoons butter
  • 1/4 to 1/2 cup warm milk (130°F/54.4°C)

Dried Cherries Method:

1. Slice cherries in half and discard pits. Place cherries on baking mat, juicy side up.

2. Dehydrate cherries at 150F/C until the top surface is dry but the cherries are still pliable. Set aside.

Cinnamon Filling Method:

1. In a medium bowl, whisk the mashed potato flakes, brown sugar and spices until combined.

2. In a small bowl, mix the milk and egg yolk. With a fork, stir in the liquid until all ingredients are moistened. Continue stirring to break up mixture into a sandy, granular texture

3. Mix in softened butter, keeping mixture light and granular. Cover and set aside.

Buns Method:

1. In a large bowl, mix all the dry ingredients except the yeast.

2. Dice butter and add to flour. Rub butter with hands or cut butter with a pastry cutter until the mixture has a lightly sandy consistency.

3. In a small bowl, whisk together the milk and egg yolk.

4. Drizzle the milk over the flour. With a fork, stir the liquid into the flour until it forms a dough that holds its shape when squeezed.

5. Knead the dough for about 4 minutes until the surface is smooth.

6. Allow to rise in a proofing box or other warm place until double in bulk.

7. Gently deflate the dough and divide into 6 portions.

8. Roll each portion into a rectangle about 7-1/2 x 2 inches.

9. Fill only the top half of the rectangle. Place 4 dried cherry halves at one end. Spread about 2 tablespoons of the cinnamon filling along the remainder. Sprinkle 1 teaspoon of chopped nuts over the filling.

10. Beginning at the end with the cherries, fold the dough up to cover the filling. Then roll it into a standing spiral with the open end facing up. Pinch the end into the bun to seal.

11. Place each bun in a greased muffin cup. Cover and let rise in a proofing box or other warm place for about 30 to 40 minutes or until rolls have blossomed over the cups.

12. Prepare the convection oven for steam baking with an open water tray. Preheat the oven to an effective temperature of 250°F/121°C (my oven dial was set to 300°F/150°C and the effective temperature checked with a thermometer). Place a trivet in the tray to hold the muffin tin above the water line. Steam bake for about 30 minutes or the rolls are lightly golden.

13. Serve hot or warm.


Maple-Sugar Yam and Chicken Pizza (Steam Baked)

The difficulty with pizza is that the cheese topping dries out if dry baked at low temperature for long periods. That’s why I was so excited about steam baking a pizza, because the superheated moisture would keep the cheese moist long enough to melt, while the crust browned. As the above picture shows, the recipe was a success. The cheese had a lovely drippy quality, fresh from the oven.

This recipe was also a test of a new yeast: Fleischmann’s Pizza Crust Yeast, a rapid-rise yeast with dough-relaxing enzymes, for a lower-rise, dense but chewy, crust. I liked it very much, for very easy to make dough with just 4 minutes of hand-kneading. Fleischmann warned against using Pizza Crust Yeast in other bread recipes. but I’ve seen excellent results in other kinds of breads. This product should be great with soft pretzels too. Substitute regular rapid-rise yeast, if not available locally.

The maple sugar yams were yam slices, steamed and then marinated in a bit of maple syrup. Likewise, the chicken was steam cooked, shredded and marinated in soy sauce. For both, I would marinate for at least an hour. For tomato sauce, I had a jar of Prego mushroom pasta sauce in the fridge.

Makes 6 servings
– 125 calories per serving
– Oven Temperature: effective 250°F/121°C (steam baking)

  • 1 cup all purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon sugar
  • 2 teaspoons vegetable oil
  • 1/3+ cup warm water
  • 1 teaspoon pizza yeast or rapid rise yeast (see text)
  • 1/4 cup sliced cooked broccoli
  • 1/4 cup sliced maple sugar yams (see text)
  • 1/4 cup soy-marinated, cooked chicken pieces (see text)
  • 3/8 cup tomato sauce (see text)
  • 3/8 cup shredded mozzarella cheese
  • 1/4 teaspoon Menudo spices

Dough Method:

1. In a large bowl, mix the flour, salt, sugar, yeast until evenly distributed.

2. Mix in 1/3 cup warm water and 1-1/2 teaspoons vegetable oil to form a moist pebbly dough (add more water, by the teaspoon, if necessary).

3. Knead dough for 4 minutes until smooth.

4. If using fast rise yeast, cover and allow to rise until double in volume, about 30 minutes to 1 hour.

Pizza Method:

1. Flatten dough into an 8-inch disk and set inside a greased 8-inch cake pan.

2. Spread the tomato sauce over the top of the dough.

3. Arrange yams, broccoli and chicken on the pizza.

4. Top with the mozzarella cheese. Drizzle 1/2 teaspoon vegetable oil over the cheese and toppings.

5. Prepare oven for steam baking. Fill the water tray with boiling water, enough for at least 40 minutes of baking (about 1/4″ deep in my tray). Do not cover the tray. Heat oven to 300°F/149°C (effective temperature of 250°F/121°C with the water tray uncovered, checked with a thermometer). Put the pan on a trivet, so that it doesn’t touch water.

6. Bake for 40 minutes, until the crust is golden and sounds hollow when tapped, and the cheese has melted.


Boston Brown Bread w/Bourbon Baked Beans (Steam Baked)

[ Equipment: Steamer or convection oven with water tray, 8 x 4 x 4 inch loaf pan. For more information about the terminology in this recipe, see Low Temperature Baking: A Journey of 3 Paths ].

Two years ago, I posted a recipe for a Cranberry Indian Pudding to honor Independence Day. For this year’s holiday, I decided to go with another colonial favorite: Boston Brown Bread. Boston Brown Bread was the first recipe I ever published. It was in a school journal, back in the 7th grade. This recipe has fewer ingredients than that one, but one key ingredient affects taste and texture: Bourbon-flavored baked beans. A portion of the baked beans are pureed into the batter, and another portion is folded into the batter as a separate ingredient.

There are lots of recipes online for Bourbon Baked Beans. I got mine from a can: Bush’s Grillin Beans with bourbon and brown sugar. The Bush’s beans have a mild taste of bourbon and brown sugar. The flavor of liquor may be the reason, and then only homemade can be pungently bourbon. If the beans are too saucy, drain them or they will add too much liquid to the batter.

I steam baked the bread. The water tray was uncovered and the oven temperature dialed to 275°F/135°C, so that the EFFECTIVE temperature (checked with an oven thermomeeter) was slightly under 250°F/121°C. The bread can be baked the old fashioned way too: steamed in a regular steamer too. If baking in a traditional coffee can, it should have a capacity of 3 to 4 cups. Secure the foil covering to the can by wrapping string around it.

Makes 8 servings
– 132 calories per serving (1060 calories per loaf)
– Oven Temperature: effective 250°F/121°C steam baking (see text)

  • 1 cup bourbon baked beans (see text)
  • 3 tablespoons molasses
  • 1 cup whole wheat flour
  • 1/2 cup cornmeal
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup milk

1. In the small bowl of a food processor, puree 1/2 cup of bourbon-flavored baked beans and molasses. Mix in milk and set aside.

2. In a medium bowl, whisk together the whole wheat flour, cornmeal, baking soda and salt until combined.

3. Add molasses-bean puree and stir until combined.

4. Fold in (do not mash) 1/2 cup bourbon baked beans.

5. Pour batter into a greased 8 x 4 x 4 inch loaf pan.

6. Prepare the oven for steam baking with an uncovered water tray. Cover the pan with aluminum foil and seal by crimping along the edges. Steam bake for 2 hours.

7. Cool in pan and unmold.


Chicken Stuffing Bread (Dehydrated)

The flavors and texture remind me of bread stuffing for chicken. To convert the recipe to 100% raw, omit the bouillon and crushed cereal. I only had tomato-chicken bouillon powder in my food bin. The cereal serves as a solid leavener, and is optional. It’s best made with fresh celery; week-old celery is almost no better than cardboard. Any commercial oat flour should be fine, but it’s just as easy to grind oatmeal in a food processor. The coconut flour keeps the bread pliable; otherwise the texture turns a little hard and brittle after a long period in the dehydrator. I finely ground unsweetened shredded coconut in a food processor to make coconut flour. The 1-1/2 hour dehydration time is at a temperature of 150°F/65.6°C. A lower temperature of 125°F/51.7°C will preserve enzymes and vitamins better, but increase the time to between 2 and 2-1/2 hours.

Makes 6 servings
– 92 calories per serving
– 125-150°F/51.7-65.6°C

  • 1 cup oat flour, coarsely ground (see text)
  • 2 tablespoons coconut flour or finely ground dried coconut (see text)
  • 1/2 cup very finely chopped or pureed celery (about 2 stalks)
  • 2 teaspoons tomato-chicken or other bouillon or 1 tablespoon soy sauce or 3/4 teaspoon salt (see text)
  • 1/4 teaspoon powdered chili peppers
  • 3/4 cup puffed wheat or puffed rice squares cereal – optional
  • 2 egg whites

1. Put puffed wheat or rice squares into a small plastic bag and crush with fingers or pulse a few times in the small bowl of a food processor.

2. In a small bowl, whisk the oat flour and coconut flour until well combined.

3. In a food processor, blend the egg whites and chopped celery until mixture is thick and foamy, about 1 to 2 minutes.

4. Add bouillon powder and chili powder to celery foam to flour and pulse a few times until combined.

5. Pour celery mixture into the flour and stir until combined. Add the crushed puffed wheat or rice squares and stir until combined.

6. Scoop dough into a greased 8-inch square pan. With the back of a spoon, press dough into bottom of pan.

7. Perforate dough every 1/2 inch with a 1/8 inch skewer. Cover with plastic wrap and let sit for 30 minutes.

8. Dehydrate at 150°F/65.6°C for about 60 minutes. Slice into 6 rectanges. Lift and transfer upside down to baking sheet covered with a non-stick mat. Slices should be at least 1/4-inch apart.

9. Continue dehydrating for another 30 minutes at 150°F/65.6°C.

10. Serve or store in an airtight container. The last picture below is the bread without a solid leavener (cereal). It’s a bit more than half as thick as the leavened bread.


Recipe Redux: Tomato-Basil Focaccia (Steamed)

[ Equipment: Steamer. For more information about the terminology in this recipe, see Low Temperature Baking: A Journey of 3 Paths ].

This steamed focaccia features a slow-rise, no-knead wet dough and is delicious and flavorful by itself, in a sandwich or toasted. Baking with dry heat tends to mute flavors, but from the first bite, the key characteristic of this bread is fresh flavors. Basil, sun-dried tomatoes and olive oil together all scream “pizza” but with an unusual intensity in the ingredients. Choose the basil carefully, because any bitterness in the leaves will be preserved in the finished loaf. Unusual in a steamed bread, the “browned” top crust visually suggests a baked bread, and there is even a hint of crust texture and flavor. More discussion on the browning technique below.

This recipe is a redux of my original slow-baked tomato-basil focaccia. It could be steam-baked too, for maybe a little more flavor in the crust, because of the lower humidity.

As is true of most steamed breads, the steamed focaccia is moist, but it also has a soft, light texture and it stays soft and moist for several days due to the incorporation of olive oil. By itself, the olive oil dough has become one of my favorite doughs for steaming. I make it when I need a basic bread, and am too busy to knead dough for a baked loaf. Compared to a freshly-baked water-roux sandwich bread, it doesn’t taste as creamy and may be a bit firmer in springyness, but it also keeps longer.

I’ve tried doughs with a higher olive oil content and recommend caution. The oil inhibits the rise, so more oil requires more yeast to leaven the dough. For example, increasing the olive oil to 2-1/2 teaspoons reduces rise height over 30% with the “pinch” of yeast specified. Even with double the yeast (say 1/8 teaspoon), the rise may not completely recover – though oil does enrich the bread and the softer, more cake-like, denser loaf may still be very tasty. The taste of the olive oil itself begins to stand out, so I recommend a good quality oil.

Although the dough is heavily hydrated (it’s almost a batter, but not quite), over- and under-hydrating will alter the texture. An under-hydrated dough (too little water) will stream up dry. An over-hydrated dough will need more time in the steamer and may produce a cakey texture and/or a coarser crumb, although my experience has been that steamed breads hold onto so much moisture that a coarse crumb isn’t as objectionable as in baked loaves. Rather, as the bread ages, the coarser texture stands out, more so after a light toasting. Even then, some may prefer the coarser texture in toasted bread.

The golden tone in the top crust is my idea for “browning” a steamed bread and is more than a cosmetic touch: it imparts a subtle flavor and texture as well. I brushed the top of the loaf with alkalized olive water before steaming. While it’s not the dark, thick, crispy crust of a regular focaccia, it does complete the presentation to the eyes and the mouth – and without adding the off-flavors of other browning agents.

I got the idea while making Chinese steamed buns, after observing that mixing baking soda into the dough after the first rise to neutralize acid caused brown streaks in the buns. Any unreacted soda alkalized the dough and facilitated Maillard browning, the same process for coloring pretzels dark brown by dipping them in a baking soda solution. Maillard reactions (specifically the binding of sugars to the amino acid asparagine) are responsible for the formation of acrylamides in baked foods, but in this recipe, the bread is steamed, and steamed foods have not been a significant source of acrylamides. In any case, the olive water can be omitted if no browning is desired.

Makes 6 servings
– 110 calories per serving
– Oven Temperatures: steamed


  • 1-1/4 cup all-purpose flour (6.1 oz)
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • pinch of active dry yeast or dry rapid-rise yeast (approx. 1/16 teaspoon)
  • 1/2 to 1 cup warm water
  • 1-1/2 teaspoon extra virgin olive oil
  • 2 teaspoons fresh basil, roughly chopped

mix dry. add 1/2 c water. add water 1 tablespoon at a time to form spreadable dough with a wet sheen – 1 T water for my 6.1 oz flour. mix in basil. rise

mash 6 green olives in a cup. cover with 1/4 cup hot water. infuse at least 30 minutes. Strain, reserving liquid.

steam 35-40 minutes. int. temp over 200F


  • 4 sun-dried tomato halves, rehydrated in 1/2 cup hot water, sliced into thin strips
  • 2 teaspoons fresh basil, sliced into thin strips
  • extra virgin olive oil for brushing dough
  • coarse salt

1. Mix the flour, yeast, salt and water as described in steps 1 to 5 of the Chinese Steamed Buns recipe and let rise for 12 to 24 hours. Add the basil leaves and 1/2 cup of the warm water to the flour mixture first, mix and then add more water, a tablespoon at a time to form the dough. Hydration level is important. Too much will produce bread with a coarse texture. Too little and the bread will fail to rise.

Hydration depends on the moisture in the flour, which can vary brand to brand and batch to batch, and in the fresh basil leaves.

The focaccia dough differs from the steamed bun dough only in the amount of flour and the higher salt-to-flour ratio. The steamed bun dough has less salt because the filling dominates the seasoning of the buns.

2. Add olive oil and basil and vigorously mix the dough to deflate it and evenly distribute the oil and basil. Let the dough rest for 15-30 minutes to relax the gluten.

3. Cover the bottom of a 7-inch springform pan with a sheet of wax paper or parchment paper. Seat the pan collar around the bottom section and latch it. The wax paper should be securely held in place. Cut off any excess paper sticking out of the pan, leaving a small border of about 1/2 inch.

4. Grease the inside of the springform pan.

5. Pour the dough into the springform pan and spread it evenly to completely cover the bottom of the pan. Cover and let rise in a warm place until at least double in size – about 2 to 4 hours.

6. Preheat the oven or cooker to 250°F/121°C.

7. Gently brush on a thin layer of olive oil over the dough and sprinkle with coarse salt.

8. Press small clumps of tomato strips deep into the dough, distributing the clumps evenly over the dough. There should be about 10 or so tomato depressions. Too many depressions could deflate the dough.

9. Sprinkle the top with the sliced basil. Lightly press down on the basil so that it sticks to the surface.

10. Bake at 250°F/121°C for about 2 hours. If baking in an oven, place a small ovenproof cup of boiling water on the oven floor to moisten the air inside. If baking in a cooker, place two layers of paper towels under the lid to absorb excess moisture. Do not open the oven or cooker while baking. The moisture will help keep the crust from drying out before interior of the loaf has finished cooking.

11. Insert an instant-read thermometer into the center of the focaccia. If it reads 180°F/82°C or higher, continue to the next step.

12. Remove paper towels (cooker) or cup of water (oven). If baking in a cooker, leave lid slightly ajar to vent moisture. Reduce temperature to 225°F/107°C and bake for another 45 minutes or until the crust is dry and the focaccia has begun to pull away from the sides of the pan. When the focaccia is toasted in step 15, the drying will help produce a crunchier crust, especially at the edges.

14. Cool in cooker/oven with lid/door open a crack to vent moisture. Unmold. Put focaccia inside a plastic food bag and seal until ready to serve.

15. To serve, mark the focaccia into 6 wedges and cut out one wedge. Slice the wedge in half horizontally (this focaccia turned out 1-1/4 inch thick). Place each half in toaster and toast on the lightest setting or a setting to obtain the desired amount of browning. I set my toaster to the lowest setting of “1” and measured just over 300°F/148°C before the cycle ended.


Soaked and Sprouted, Three-Grain Essene Bread (Dehydrated)

[ Equipment: food dehydrator or low-temperature-capable convection oven, an 8-inch square cake pan. For more information about the terminology in this recipe, see Low Temperature Baking: A Journey of 3 Paths. ]

The Essenes were a religious community that lived in various locations in the Middle East. According to the Wikipedia, Essene bread is a low-temperature-baked bread made with sprouted wheat. I found several recipes for it on the web, baked at temperatures ranging from 115F to 300F. Like flour soaking, sprouting the grain helps release nutrients and neutralizes phytic acid. My version of Essene bread contains sprouted and soaked grains as well as an optional solid leavener – puffed wheat. Without the puffed wheat, the bread is 100% raw.

The 3 grains are wheat, oats and lentils. Typically, Essene bread is made with sprouted wheat. I had whole wheat flour in the food bin. This is my first raw recipe made with raw wheat flour, soaked for several hours in an acid medium. Soaking frees up nutrients, takes away the raw taste and softens the grainy flavor of whole wheat. Lemon juice can substitute for the vinegar. If the flour soaks at room temperature (typically how it’s done), it darkens a little. The color stabilizes if the batter chills in the refrigerator.

Lentils are beans but I’ve seen them in Essene bread recipes. The trick with sprouted lentils: don’t let them sprout too long or they turn too bitter for a raw bread – at least for my palate. They’re best (munchable and sweet) when the root tails measure between 1/8 and 1/4 inch. Oat flour: buy raw or make by grinding oats in a food processor. I like a coarsely ground oat flour for dehydration baking.

The picture above is a close-up of the holes in the bread from skewer pressings and the expansion of the puffed wheat. As the bread dehydrates, small spaces develop around the grains of puffed wheat to aerate the dough. The puffed wheat expands when moistened and then shrinks when dried, leaving gaps. Re-dried puffed wheat tastes crunchier and adds a toasted flavor to the bread.

Makes 6 servings
– 120 calories per serving
– Oven Temperature: 125°F/51.7°C

  • 3/4 cup coarsely ground oat flour
  • 1/2 cup lentil sprouts (1/4 cup dried lentils) or other sprouts
  • 1/2 cup whole wheat flour
  • 1/2 cup water
  • 4 teaspoons vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon powdered garlic
  • 1/4 teaspoon pepper or chili powder
  • 3/4 cup puffed wheat

1. In a medium bowl, soak 1/4 cup lentils for 8 hours. Drain, rinse, cover with plastic wrap and let sit for 16 hours. Lentils should have sprouted with roots about 1/8 to 1/4 inch long. Set aside.

2. In a small bowl, mix the whole wheat flour, water and vinegar. Let sit for at least 8 to 24 hours in the refrigerator. Taste the soaking liquid. Soak is ready when the liquid no longer tastes tart or acid.

3. In a small food processor, pulse chop the puffed wheat until grains are about 1/3 size. Alternatively, put the puffed wheat in a small plastic bag and crush them to about 1/3 size. Set aside.

4. In a small bowl, whisk the flour, salt, garlic and chili powder until well combined.

5. In the small bowl of a food processor, puree soaked flour (with soaking liquid) and 3/4 cup of lentil sprouts for 1 to 2 minutes until smooth.

6. Add the sprout-soaked flour mixture to the oat flour and mix until moistened.

7. Add the crushed puffed wheat and mix until evenly distributed.

8. Grease an 8-inch square pan. Drop dough into pan in chunks. With the back of a spoon, press dough into bottom of the pan.

9. With a 1/8-inch skewer, perforate the dough to the bottom, the holes spaced about 1/2 inch apart. Cover with plastic wrap and let sit for 30 minutes. Dehydrate at 150°F/65.6°C for about 30 minutes. Reduce to 125°F/51.7°C and dehydrate for another 30 minutes.

10. Cut bread into 6 slices. Lift each slice with a spatula. Turn over and transfer to a baking sheet covered with a silicone mat. Perforate each slice with a skewer and continue dehydrating for another 30 minutes at 125F/51.7C.

11. The bread is sturdy enough to hold the sandwich by hand, but it’s even neater when wrapped in wax paper.


Soaked Grain, Jalapeno Soda Bread (Baked)

[ Equipment: oven or slow cooker with temperature control, a 8.5 x 4.5 x 2.5 (inch) loaf pan. For more information about the terminology in this recipe, see Low Temperature Baking: A Journey of 3 Paths ].

This savory sandwich bread has a texture and taste like that of a soft yeast bread, chewy with plenty of heat and tang from the pickled jalapeno peppers and sour cream. Leave out the peppers and it would make a great sourdough soda bread. For the same amount of flour, it doesn’t rise quite as high as yeast loaf could. It’s a heartier bread with an open crumb.

The flour was a blend of regular all-purpose flour and whole wheat flour, about 25% by volume. My first LTB soda bread, a Harvest-Spiced Gluten-Free Soda Bread, contained a binder of egg and ground flax seed. This eggless bread didn’t require a separate binder. It wasn’t kneaded; instead the crumb got its chewy quality from long fermentation of the wheat flour – like a slow-rise yeast dough.

Soaking whole grain flour in an acid medium broke down phytic acid, which inhibited absorption of nutrients in the body, and improves digestibility and taste (for those who are partial to the taste of whole grain flour). It seemed to break down some of the gluten proteins, but may also have helped with texture – just as in slow-rise doughs, but without the yeast action to develop gluten bonds.

However, my main concern about soaked grains in LTB was that excessive exposure to moisture could produce a hard and/or dense bread with coarse texture, as happened in my early experiments with slow-rise breads. Too little moisture meant the dough would not rise as high, because the acid-soda reaction needed moisture. Too much moisture would weigh the dough down. The soaked grains worked well in this recipe, because only 1/4 of the total flour was treated, and because the soaked grains were evenly distributed throughout the dough. The loaf stayed moist and delicious for a day or two. Afterwards, I toasted slices for crunchy hot sandwiches.

The recipe lists a strong “soured milk”, which I made by mixing a 1% low-fat milk with a white vinegar (4% acidity). Traditionally, this is like the formula for a buttermilk substitute, and buttermilk should work too if combined with an extra tablespoon of vinegar. About the pickled jalapenos, my local market had cans of sliced pickled jalapenos under the La Costena brand. After chopping them, I pressed them gently on a paper towel to soak up any runny juices and prevent soggy pockets in the loaf.

This recipe was my first bread baked in a convection oven. As seen in the pictures, the crust came out a nice golden color – darker than what I could obtain in a slow-cooker oven. It has not been tested in a slow-cooker oven. None of my cookers will accommodate a 8.5 x 4.5 inch loaf pan. Anyone who tries this bread in a slow-cooker should expect longer baking time and a lighter crust. If the loaf fails to rise fully in a cooker, try replacing the the foil cover with the one used in my original large potato bread.

Makes 1 loaf
– 1100 calories per loaf
– Oven Temperature: 250°F/121°C

  • 1-1/2 cup all-purpose flour (6.4 oz)
  • 1/2 cup whole wheat flour (2.4 oz)
  • 1-1/8 cup soured milk (1 cup milk + 2 tablespoons white vinegar – see text)
  • 2 tablespoons sour cream
  • 1/4 cup chopped pickled jalapeno peppers (drained, see text)
  • 1 teaspoon sugar
  • 5/8 teaspoon salt
  • 1 teaspoon baking soda
  • 1-1/2 teaspoon double-acting baking powder

1. In a small bowl, stir whole wheat flour into 1/2 cup soured milk. Cover and allow flour to soak for 12 hours. The picture above shows the soaked wheat flour before and after the 12 hour fermentation.

2. In a large bowl, whisk all the dry ingredients until well combined.

3. In a small bowl, stir together the soaked flour (including all liquid), sour cream, chopped pickled peppers and remaining 5/8 cup soured milk.

4. Add to dry ingredients and stir to evenly distribute and a wet dough forms. Do NOT overmix.

5. Spoon the dough into a 8.5 x 4.5 x 2.5 inch loaf pan and spread out evenly.

6. Cover the loaf pan with aluminum foil. Cut out a rectangular opening in the foil, leaving a 1-inch border around the pan. Then cut a 1/2-inch diagonal slit at each corner to form 4 flaps (see areas circled in red in the picture above). The flaps should remain flat for now.

7. Bake for about 20 to 25 minutes and check height of loaf. When the loaf is almost touching the foil, lift the foil flaps up and away from the loaf, using tongs or two spoons.

8. Continue baking for another 35 to 40 minutes or until inside temperature of loaf measures about 205°F/93°C.

9. Remove foil cover and let cool. Unmold.

9. Slice and serve. Excellent toasted.