Tag Archives: Wholemeal

Roast Chili Bread

Posted in Baking, Recipes, Vegan / Veggie Friendly by

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I whipped up this loaf last week as another dish to take along to The Seoul Vegan Potluck. And when I say I, I mean The Fat Boyfriend. Although I devised the recipe, he just did all the hard labour, just how I like it. We often make bread, but I wanted to change it up a bit. I had some chilies which needed using, as I often do, so figured this would be a great way to use them. Had it not been destined for the Vegan Potluck I probably would have thrown some cheese in too.

Ingredients

250g of whole wheat flour from bob red mill (FFM, i-Herb, Bangsan Bakers Mart)

250g of white bread flour

2 x 8g instant yeast

2 tablespoons of white sugar

2 teaspoons of salt

1 1/2-2 cups of warm water

4 tablespoons of olive oil

5 red chillies

Directions

1. Preheat your oven to 200 degrees Celsius. Roast the chilies in 1 tablespoon of the olive oil for about 20 minutes until browned and softened. Remove the ends and half the seeds. If you like it spicy keep them all in. Blend the chilies and the rest of the oil in your coffee grinder until there are no large lumps.

2. Mix all the dry ingredients in a bowl. Start to add the warm water and mix together. After you have added a third of the water, stir in the chili oil. Continue to add the water bit by bit until a dough has formed. You may find that you do not need all of the water, so stop as soon as you have enough. Once the dough has formed knead for about 8 minutes. Oil your hands if kneading by hand as the dough will begin to get sticky. When the dough has been kneaded, place it in a bowl with a damp towel over it in a warm place. Since it’s still cold I just put it on one of the hot spots on the floor, I find this does the job well. Leave it to rise for one hour. The dough  should have risen nicely.

3. When the dough has doubled in volume, Punch the dough back down and shape into a two long baguette  loaf  shapes and place them on your baking tray. Put your baking tray inside of a plastic bag and leave to rise again for another 30 minutes to an hour.

4. Once they have risen again (just like the South)  pop them in the oven at about 190 degrees Celsius for 30 minutes, turn the tray around halfway through cooking to produce a more even rise. Check your bread is done by tapping it, if it doesn’t give a good knock, put it back in for another 5-10 minutes.

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Healthy Wholemeal Bread

Posted in Baking by

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Brown bread can be hard to find here in Korea. Sure, you can buy some in Paris Baguette, but I am always left wondering how much sugar is in it and if it’s all that healthy. Back home I would always buy sliced brown bread, but here in Korea I usually end up with white. The last few weeks I have been making bread myself and we have been absolutely loving the focaccia I have been making. However, since we have started our health kick, we have been trying to make our bread a bit healthier.

Ingredients

260g of whole wheat flour from bob red mill (found at the foreign food mart or bangsan bakers mart)

8g insteant yeast

1 tablespoon of white sugar

1 teaspoon of salt

3/4 – 1 cup of warm water

2 tablespoons of olive oil

Directions

Mix up all the dry ingredients in a bowl. Start to add the warm water and mix together. After you have added a third of the water, stir in the oil. Continue to add the water bit by bit until a dough has formed. You may find that you do not need all of the water, stop as soon as you have enough. Once the dough has formed knead for 6-8 minutes. You may need to flour your hands several times during this to stop the dough becoming too sticky. When the dough has had the crap beaten out of it, place it in a bowl with a damp towel over it in a warm place. I’ve had my heating on lately so I just put it on one of the hot spots on the floor, I find this does the job well. Leave it to rise for one hour. The dough  should have risen nicely. Punch the dough back down and shape into a loaf  shape. Cover the loaf back over with the damp towel and leave to rise again for another 30 minutes.  Once it has risen again score 3 lines on it then pop it in the oven at about 190degrees celsius for 20 minutes) turn the tray around halfway through cooking to produce a more even rise. Check your bread is done by tapping it, if it doesn’t give a good knock, flip it over to do the other side. When the bread it done slice and enjoy with a nice healthy soup. Voilá easy to make bread in Korea.

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The Green Goddess

Posted in Recipes, Vegan / Veggie Friendly by

So this week I am trying to be semi healthy. I even exercised yesterday for the first time in a year. Sadly today I can barely move, so we shall see how long that lasts. You wouldn’t believe it from this blog, but I am generally quite a healthy eater and always eat my five portions of fruit and veg a day. However I always seems to get my five portions of fat and sugar too…. (which kind of balances out all the good work from the  healthy stuff). Anyhow this soup is one of my favourites to make in the winter time. It is a glorious green colour and packed full of vitamins while still being quite tasty. I managed to get two bunches of spinach for 1,500 on Sunday so it is also very cheap to make.

Ingredients

1 large onion

2 large bunches of spinach

4 green peppers

5 cloves of garlic

1 litre of chicken stock (you could also use vegetable)

A glug of olive oil

Directions

Finely chop the onions and garlic and fry off for a few minutes until softened. Chop the green peppers and add to the pan. Chop the spinach and add to the pan in batches as it may not all fit at once. Cook until all the spinach has wilted. Add the chicken stock and boil for a further 10-15 minutes. Take the pan off the heat and let the soup cool. Once the soup has cooled blend it up then reheat. Serve with healthy wholemeal bread. Voilà the green goddess!