Ok, today I got a picture. 

Riffing off a couple of Isi's loaves I came up with a nice loaf today that I'm very happy with.  I did it as a free form loaf, but it could easily be done in a large loaf pan as per her Rustic Yogurt Loaf.

Ingredients:
100 grams hard wheat kernals (or 100 grams whole wheat flour)
400 grams all purpose flour
30 grams honey
65 grams mixed flaked cereals (I have a flaker, so I made a mixture of barley, oats and soft wheat berries)
25 grams sunflower seeds
10 grams balsamic vinegar
180 grams yogurt
250 grams water
20 grams fresh yeast
2 tsp kosher salt
extra cereal flakes, sunflower and sesame seeds to top loaf

Grind hard wheat at speed 10 for 60 seconds (either put the cup in the hole - or I use a big flat rubber sink stopper to occlude the hole).  Let sit for a minute before opening the lid to let the dust settle, add remaining ingredients and  for 6 minutes.  If it seems too wet add a few more tablespoons of all purpose flour.

Let sit in TMX bowl for 30 minutes then  for about 30 seconds to punch down.  Dump out dough on flour covered surface and shape into large loaf (alternately - into a greased large bread pan).  Place loaf on piece of parchment, seam side down, on an upside down baking sheet.   

Spritz surface of loaf with water and top with flakes and seeds.  Let rise while oven is heating to 480 degrees F (250C).  I have a baking stone on the rack in the oven, if you don't - put a baking sheet in oven to preheat.  When oven reaches temperature, use your kitchen shears to cut 3 slashes on the top of the loaf.  Drag the sheet of parchment onto the baking stone or baking sheet, spritz the oven with water every minute for 3 minutes (or put a small bowl with about 1/2 cup of boiling water in the oven).  Bake for 10 minutes, then turn oven down to 400 F (200 C) and bake for a further 30 minutes, turning as required to prevent one side from over browning. 

I'd have a picture, but the loaf has been decimated!

My garage is fridge temperature rather than freezer temps.  Took a couple of pork shoulders out of the garage this morning that I bought for a really good price a couple of days ago and I didn't have room for in the inside fridge, broke them down into chunks for making sausage. 

Wish I had a freezer temperature spot inside that I could use while I defrost the freezer - I live on a ravine and foxes and raccoons wander through my back yard regularly so leaving stuff outside no matter how well bundled wouldn't discourage the wildlife.  I was bringing in the groceries once - left a couple of bags in the open trunk of the car - when I came back out a huge raccoon was sitting in the trunk with a bag of naan bread in his hand.  He just gave me a look - then ambled out of the trunk into the culvert.

Quote from: Thermomixer on December 27, 2009, 02:49:46 am

Thanks for that - have to try it.  Guess you dropped the egg in fairly slowly to let it coagulate before dropping through the cracks?

Just kind of slipped it in to the slowly moving water.  Might have been better to have the TMX going  speed 3 to help round up the egg more, but there wasn't too many little egg strands thanks to the vinegar.   

Great idea with the parchment!

I did try one batch with faster speed - not a good plan - much more shredding!

Well I'm covered - posted it in both before I realized there were two threads.   Or perhaps there are three.

Oh wow, YUM!!

Instant vanilla pudding & custard powder aren't really things that I would buy, though, wonder if it would work thickening it up with egg & cornflour or something (so more like a custard, I guess!)

Looks like the custard powder doesn't really do any thickening - you really need the modified starch that is in the instant pudding or the Dr Oekter Whip it.  I'm going to play a bit more with cooking the custard powder to try and lose the uncooked cornstarch taste - my experiment today yielded butter - so I have work to do.  The instant custard powder (to which you add water) appears to contain modified starch so would probably thicken.

I also don't have instant vanilla mix in the house - I use the custard powder for a number of things to get an eggy taste without adding egg.  I see that it seems to have a bad rap on this board, but the Harry Horne's Custard pudding powder that I use contains cornstarch, tapioca starch, potato starch, salt, flavour, arrowroot flour and colour.  Nothing unpronounceable.  Checked out the Bird's instant label last time I was at the store and it seems to have a few more things in it - but again, nothing I really have any great issues about used in small quantities, infrequently.

Thanks chocdoc - I made a bienenstich (with yeast) for one of the cooking competitions and then thought -"Who in the right mind will do all the steps?"  so scrapped the recipe - should still put it together - but this is great indeed.

Have a funny story that I should tell some time about the cream stabilizer and a German vet student who was staying with us many years ago - for another time.

I've got yeast recipes too - but wanted to copy the one I have bought at the German store nearby and theirs is cake based. 

Also waiting with bated breath to hear the story when you have time.

Yummmmmmmm, thanks Chocdoc.   Where did you say you lived.

Canada - about 40 km from Tebasile.