The beginning

Black Buckwheat Pancakes

Sat, 28 Feb 2026 06:55:21 GMT

GLUTEN FREE BLACK BUCKWHEAT PANCAKES - (OR NOT GLUTEN FREE)

Black buckwheat gives these pancakes an incredibly rich, nutty flavour. For an even deeper taste, try dry roasting the whole black buckwheat before milling it into flour — this simple step elevates the flavour to another level.

If you don’t mill your own grain, you can use our black buckwheat flour and gently dry roast it in the oven before baking to achieve a similar depth of flavour.

For a lighter texture and milder taste, substitute half of the buckwheat flour with all-purpose flour. Self-raising flour also works well, or choose wholewheat flour if you prefer a higher nutrient profile and fuller flavour.

This recipe makes approximately 12 medium pancakes, serving 2–4 people

Ingredients

1 cup + 1 tablespoon Black buckwheat flour
(or ½ cup Black buckwheat flour + ½ cup flour of choice)
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1¼ cups buttermilk or natural yoghurt
2 eggs
½ teaspoon pure vanilla extract
Butter, for cooking

Method

Combine Dry Ingredients
In a medium bowl, whisk together the buckwheat flour (or flour blend), sugar, baking powder, baking soda, and salt.
Mix Wet Ingredients
In a separate jug, measure the buttermilk (or yoghurt). Add the eggs and vanilla extract and whisk until well combined.
Make the Batter
Pour the wet ingredients into the dry ingredients all at once. Gently mix until just combined.
The batter should remain slightly lumpy — do not overmix.
Allow to rest briefly while preheating the pan.
Preheat the Pan
Heat a pan or griddle over medium-low heat. Lightly brush with about 1½ teaspoons of butter.
Cook the Pancakes
Give the batter a gentle stir (buckwheat can naturally settle).
Using a ¼ cup measure, pour batter onto the warm skillet.

Cook for 2–3 minutes, until:

Small bubbles appear on the surface
The outer edge (about 2–3 cm) looks matte rather than glossy

Flip and cook for a further 1–2 minutes, until golden brown.

Keep Warm
Transfer cooked pancakes to a cooling rack, or place on a baking tray in a preheated 200°F (95°C) oven to keep warm.
Repeat & Serve
Gently stir the batter between batches and add more butter to the pan as needed.
Serve immediately.

Note:

I found that the pancakes tasted even better the following day too, the flavour deepened.

This recipe is adapted from Cookie and Kate's recipes.

Serving Suggestions

Cultured butter and raw honey
Seasonal berries and thick yoghurt
Maple syrup and toasted nuts
Stewed apples with cinnamon

WORKSHOP DATES 2026

info@risenflour.com.au (Jan Schluter) — Wed, 14 Jan 2026 10:07:02 GMT

SOURDOUGH WORKSHOP DATES - (basic bread making workshop dates below)

AIM OF THE WORKSHOP

This workshop is aimed at the beginner sourdough enthusiasts, it will cover the basics of producing a beautiful sourdough loaf to share amongst your community. You will be making your own loaf but it will be taken home to bake the following day. The workshop fee includes course notes, recipe, 1 x banneton, ingredients to make your loaf at the workshop and some of my live rye starter that you will take home with you to help start your journey. You will have the opportunity to purchase the necessary flours and / or accessories you may wish to acquire at the workshop.

May 26 - August 2026 SOURDOUGH WORKSHOP DATES

2 May East Victoria Park 8am - 12 midday - FULLY BOOKED
16 May East Victoria Park 8am - 12 midday - FULLY BOOKED
23 May East Victoria Park 8am - 12 midday - 1 places remaining
13 June East Victoria Park 8am - 12 midday - FULLY BOOKED
20 June East Victoria Park 8am - 12 midday - 4 places remaining
4 July June East Victoria Park 8am - 12 midday - FULLY BOOKED
18 July East Victoria Park 8am - 12 midday - 3 places remaining
15 August East Victoria Park 8am - 12 midday - 5 places remaining
waitlist available - please email admin@risenflour.com.au to put your name down.

Venue: Unit 12 / 18 Milford Road, East Victoria Park.

Fee : $155.00

Email admin@risenflour.com.au to book your spot

To confirm your spot in the workshop, we kindly require a full payment at the time of booking If the payment is not received at the time of your booking , your place will be forfeited without further notice.

If you need to cancel , please provide at least 14 full days’ notice prior to the workshop, any cancellations after this date will result in no refund . .

We truly appreciate your understanding regarding these policies. Due to a number of no-shows in the past, these measures help ensure that those genuinely interested have the opportunity to participate and enjoy the workshop experience.

We look forward to welcoming you soon!

This workshop has limited spaces available of up to 5 attendees, so to avoid disappointment book early. I also have a minimum number of 2 attendees for the course to go ahead. Should the course not have enough attendees to go ahead, we will change the date accordingly and endeavor to secure a date that is best for you. - If you book for you and a friend you can be sure the course will be going ahead!

basic bread workshop dates

This workshop is for beginner bread making enthusiasts, it will cover the basics of producing a beautiful white loaf to share amongst your community. You will be making your own loaf & baking it on the premises . The workshop fee includes course notes, recipe, 1 x loaf tin, scraper & ingredients to make your loaf at the workshop . You will have the opportunity to purchase the necessary flours and / or accessories you may wish to acquire at the workshop.

In order for this workshop to go ahead, I will need a mimimum of 3 attendees (max 5), If I don't have the mimumum then we will need to reschedule the date. This is an opportunity for you to bring your friends along for a fun morning!

Venue Unit 12 / 18 Milford Road, East Victoria Park.

Fee: $155.00

Email admin@risenflour.com.au to book your spot.

11 July East Victoria Park 8am - 12 midday - 5 places remaining

To confirm your spot in the workshop, we kindly require full payment at the time of booking. If the payment is not received at the time of your booking , your place will be forfeited without further notice.

If you need to cancel , please provide at least 14 full days’ notice prior to the workshop, any cancellations after this date will result in no refund . .

We look forward to welcoming you soon!

100% GLUTEN FREE Teff Pita Bread

Fri, 24 Oct 2025 19:40:19 GMT

100% teff gluten free pita bread

100% Teff Gluten-Free Pita Bread Recipe (Makes 6 - 8 Pitas)

INGREDIENTS

300 g Risen Flour's teff flour
25 g psyllium husk powder
7 g instant yeast (1 packet)
6 g salt (1 tsp)
10 g sugar or honey (2 tsp)
20 g olive oil (1 ½ tbsp)
350 g warm water (approx. 1 ½ cups, 40–45°C)

METHOD

Activate the psyllium
In a bowl, whisk psyllium husk into the warm water. Let it sit 5–10 minutes until it thickens into a gel.
Mix the dough
In a large bowl, combine teff flour, yeast, salt, and sugar.
Add the psyllium gel and olive oil. Mix until a sticky dough forms.
Rise
Cover and let rise in a warm spot for 1 hour, or until slightly puffy. (It won’t double like wheat dough, but it should expand.)
Shape
Divide dough into 6–8 portions (about 100 g each).
Roll each into a ball, then flatten gently into a 5–6 mm thick round. Use flour on your hands if sticky.
Second Rest
Cover shaped rounds and let rest 20 minutes.
Bake
Preheat oven to 230 °C with a pizza stone or heavy tray inside.
Place pitas on the hot surface and bake 5–6 minutes. They may puff slightly and should form pockets.
Cool & Serve
Remove, cover with a towel to keep them soft, and enjoy fresh.

Tips:

If you want a lighter texture, replace 50 g teff flour with tapioca flour.

If they don’t puff fully, they still make excellent flatbreads.

Low GI - Black Buckwheat, Black Barley & Millet loaf

Fri, 24 Oct 2025 19:40:15 GMT

Black Buckwheat & Millet Loaf

This recipe uses Risen Flour’s Black Buckwheat & Millet Flour

INGREDIENTS

(Yeasted version, ~70% hydration, 1 large loaf)

Formula (Baker’s %)

65% ArtisanWholemeal flour → 650 g
15% B lack barley flour → 150 g
10% Chickpea flour → 100 g
10% Black buckwheat flour → 100 g
70% Water → 700 g (adjust up to 750 g if dough feels stiff)
2% Salt → 20 g
0.75–1% Instant yeast → 7 g
10g Olive Oil (or any non or lightly flavoured oil)
Optional: 1 tbsp honey flavor

METHOD

Mix
Combine all the dry ingredients with the water, honey and oil.
Knead 15min by hand until moderately elastic. If using a machine knead for 10min.

Note : Barley, chickpea, and buckwheat don’t have gluten, so the wholemeal wheat does most of the work. Dough will feel a bit denser than 100% wheat.

Bulk Ferment: Cover and let rise until ~doubled
Shape: Punch down the dough and form into a boule/batard or place in a well greased tin (helps with weaker gluten).
Final Proof: 45–75 min at room temp (or overnight in fridge for more flavor). Dough should spring back slowly when poked.
Bake: Preheat oven to 230 °C . Score loaf, bake with steam 15 min, then reduce to 200 °C for 25–30 min until browned and hollow-sounding.
Cool completely on a rack before slicing (important for crumb setting).

Tips

Hydration: Start at 70%, but black barley and buckwheat absorb well — you might need 75–78%.
Texture: Expect a hearty, nutty loaf with darker crumb, slightly denser than wheat-only.

Black Barley Country Bread

Fri, 24 Oct 2025 19:38:51 GMT

Black Buckwheat & Millet Loaf

This recipe uses Risen Flour’s Black Barley & Small Batch Wholegrain Flour

Makes: 1 large loaf
Method: Hand mix or stand mixer
Time: 2½–3 hours (plus optional overnight ferment)

INGREDIENTS

Weight (for 1 loaf, ~800 g)

325g Small Batch Wholegrain flour - 65%
75g Black Barley Flour - 15%
100g Strong white Flour - 20%
375g Water - 75%
10g Salt - 2%
0.5% (Instant yeast 7g-if you only using instant yeast) or 100g active starter or a combination of 2g instant yeast and 100g starter
(If using sourdough starter, reduce water to 340 g and adjust salt to 11 g.)

METHOD

Autolyse (optional but recommended)
Mix the flours and water and salt (reserve 20 g water).
Let rest 30 - 45 min. This allows the bran in the barley to hydrate.
Mix & Knead
With the balance of the water add the instant yeast (if using), mix then add this to the bread
For sourdough - mix the starter into balance of water and mix this into the dough
Knead by hand 15 - 20 min or until dough is smooth and elastic.
Or knead in a machine for 10min
Black barley flour has no gluten, so the dough will feel slightly tacky and denser — that’s normal.
Bulk Ferment
Cover and let rise at room temp until doubled, about 1 hour for instant yeast bread - this will depend on your ambient temp.
Knock back and shape
For sourdough method - ( 3–4 hours for sourdough). Perform 1 x stretch and fold (or lamination 30min into bulk ferment, then leave for 30min and do 3 coil folds 30 min apart to improve structure - for sourdough - IGNORE this step for instant yeast bread.
Shape
Shape into a round (boule) or oblong (batard).
Place seam-side up in a floured proofing basket (for sourdough)
Final Proof
Let rise 45–60 min for instant yeast bread
for sourdough refrigerate overnight for deeper flavor).
Bake
Preheat oven for instant yeast bread to 235 degC
Once up to temp place your proofed loaf in oven with a bit of steam (in a pan at the bottom of your oven for the 1st 10min. Check on your bread that its not darkening too fast, if so drape foil over the loaf.
Bake for 25 to 30 min - internal temp should reach 95degC
FOR SOURDOUGH - Preheat oven with dutch oven inside or a baking stone to 250 °C
Once oven up to temp, tip bread onto parchment paper gently and score the loaf, place on baking stone with water at the bottom of the oven or in dutch oven (with 4 blocks of ice) and bake 35–40 min , with steam for the first 10 min.
Cool fully before slicing.

Flavor Notes

Black barley adds a rich color, nutty sweetness, and gentle bitterness that pairs beautifully with rye, buckwheat, or malted grains.
The crumb will be slightly darker and moister than a standard wheat loaf.

Variations

Seeded version: add 50 g sunflower or linseed.
With malt: add 1 tsp barley malt syrup for extra depth.
Blend with rye: replace 10% of wheat flour with rye for a rustic rye-barley loaf.

Heritage Grains

Thu, 16 Oct 2025 03:49:27 GMT

A brief explanation on some of OUR HERITAGE grains

MILLET

A Short History of Millet

One of the oldest cultivated grains : Archaeological evidence shows millet was domesticated in northern China around 8,000–10,000 years ago , making it older than rice and wheat.
Staple across continents : It spread through Asia, Africa, and Europe, becoming a foundation grain for many cultures. In Africa and India, millet porridge, flatbreads, and beers have been staples for millennia.
Resilient crop : Millet thrives in hot, dry, and poor-soil conditions where wheat or rice struggle, making it crucial in food security throughout history.
Ancient recognition : Romans, Greeks, and medieval Europeans all consumed millet porridge and breads before wheat dominated.
Modern revival : Today, millet is being rediscovered as an ancient grain — valued for its nutritional profile, gluten-free qualities, and sustainable farming benefits (low water needs, pest resistance).

Panorama Millet in Bread

Why add it?
Panorama millet brings gentle sweetness and a golden glow to bread, while boosting its nutritional value.

Health Benefits

Rich in iron, magnesium, phosphorus & B vitamins for energy and wellbeing.
High in antioxidants to support heart health.
Provides fibre for good digestion and lasting fullness.
Low GI, helping maintain steady blood sugar .
Complements wheat protein for a more balanced nutrition profile.

A Grain with History

One of the world’s oldest grains , cultivated for over 8,000 years.
A staple food across China, Africa, and India , often enjoyed as porridges and breads.
Valued for its ability to grow in dry, poor soils , making it a reliable and sustainable crop.
Once common in Europe and now enjoying a modern comeback as a nutritious ancient grain .

In Every Loaf
Adding millet to bread brings not just rustic flavour and texture, but also a taste of history and nourishment in every slice.

Is Millet a grain?

Yes — millet is a grain .

More precisely, it’s the seed of certain grasses in the Poaceae (grass) family, just like wheat, barley, rice, and corn. Botanically speaking, millet is considered a cereal grain .

A few key points:

“Millet” is actually a group name for several small-seeded ancient grains, including proso, foxtail, pearl, finger, and little millet .
They are classed as true grains/cereals , not pseudograins (like buckwheat or quinoa).
Naturally gluten-free , making them useful in gluten-free baking and blending with wheat flours.

BLACK BUCKWHEAT

A Short History of Black Buckwheat

Black buckwheat has been cultivated for thousands of years, with origins traced back to the highlands of Asia, particularly around the Himalayas and Siberia. It spread along ancient trade routes into Europe and was a staple food in Eastern Europe and Russia, where it became the base for hearty porridges, pancakes, and breads. Unlike modern wheat, buckwheat is a hardy crop that thrives in poor soils and cooler climates, making it a reliable food source through history. Today, black buckwheat is valued not only for its resilience and heritage but also for its nutritional richness and distinctive flavour, bringing tradition and health together in every loaf.

Black Buckwheat – Wholesome Nutrition for Better Bread Why Add it?

Black buckwheat is a powerhouse pseudograin, naturally gluten-free and rich in nutrients that support overall wellbeing. Packed with plant-based protein, dietary fibre, and essential minerals like magnesium, manganese, and copper, it helps sustain energy and aids digestion. It is also a valuable source of rutin, a unique antioxidant known to support healthy circulation and reduce inflammation.

When used in bread, black buckwheat brings both nourishment and character. Its earthy, nutty flavour adds depth, while its dark colour lends a rustic, artisanal appearance to loaves. Buckwheat’s fibre and phytonutrients make bread more satiating and supportive of balanced blood sugar levels, while its distinct taste pairs beautifully with whole grains, seeds, and sourdough styles.

Incorporating black buckwheat into bread not only elevates nutritional value but also creates loaves that are hearty, flavourful, and full of natural goodness.

Core Functional Nutrients of Black Buckwheat

Protein – High-quality plant protein with all essential amino acids, supporting muscle health and satiety.
Dietary Fibre – Promotes healthy digestion, helps regulate blood sugar, and supports cardiovascular health.
Rutin – A unique antioxidant flavonoid that strengthens blood vessels, supports circulation, and reduces inflammation.
Magnesium – Essential for energy production, muscle function, and bone health.
Manganese – Supports metabolism, antioxidant defense, and bone formation.
Copper – Important for iron metabolism, antioxidant protection, and connective tissue health.
Other Antioxidants – Including quercetin and phenolic compounds, which combat oxidative stress.

Is Black Buckwheat a grain?

No - Black buckwheat is not a true grain – it’s a pseudograin.

That means while it’s used much like cereal grains (wheat, rye, barley) in breads, porridges, and noodles, it actually comes from the seed of a flowering plant in the Polygonaceae family (related to rhubarb and sorrel). Unlike true grains, it’s naturally gluten-free.

BLACK BARLEY

A Short Histroy of Black Barley

Black barley is an ancient cereal grain that has been cultivated for thousands of years, with origins in the Fertile Crescent, the birthplace of agriculture. Traditionally used in Europe, the Middle East, and Asia, it was prized for its hardiness, nutritional value, and versatility in breads, porridges, and soups. Unlike modern barley varieties, black barley retains its dark hull and rich nutrients, including protein, fibre, and antioxidants, making it both a historic staple and a modern superfood.

Black Barley in Bread - what are the benefits

Adding black barley to bread boosts both nutrition and flavour. This ancient grain is naturally high in protein and dietary fibre, helping to keep you fuller for longer and support healthy digestion. It’s also rich in antioxidants and essential minerals like B vitamins, phosphorus, and magnesium, contributing to overall wellbeing.

In baking, black barley brings a subtle nutty taste, a hearty texture, and a darker, rustic colour, giving bread a distinctive, artisanal look. Combined with whole grains and seeds, it creates loaves that are wholesome, satisfying, and naturally nutritious.

Core Functional Nutrients

β-glucans (soluble fibre):
– Proven to lower LDL-cholesterol at intakes ≥3 g/day.
– Reduce post-meal glycaemic rise , supporting low GI breads.
– Well-established, EFSA and FDA-approved claims.
Anthocyanins (black pigment):
– Potent antioxidants with anti-inflammatory activity.
– Concentrated in black barley bran; preserved in wholegrain flours.
Minerals:
– Iron, magnesium, selenium, zinc.
– Sourdough fermentation improves absorption by reducing phytic acid.

Fibre & satiety:
– High fibre makes breads more filling and slows digestion

OATS

A Short History of Oats

Oats have been cultivated for thousands of years, originally in the Fertile Crescent and later spreading to Europe, where they became a staple in cooler, wetter climates. Historically, oats were valued for their hardiness, ability to grow in poor soils, and versatility in porridge, bread, and livestock feed. Today, oats are celebrated worldwide as a nutritious whole grain, prized for their fibre, protein, and heart-healthy benefits.

Oats and oat flour in breads

Oats and oat flour bring both nutritional and functional benefits to bread, baking, and general cooking.

Oats bring natural nourishment and softness to every slice. Rich in heart-healthy beta-glucan fibre, they help support steady energy, balanced digestion, and cholesterol health. Their gentle nutty flavour and tender texture make bread not only more wholesome, but also deliciously satisfying.

Nutritional Benefits

High in Fibre(especially beta-glucan):
Supports healthy digestion.
Helps regulate blood sugar by slowing carbohydrate absorption.
Lowers cholesterol, especially LDL (“bad” cholesterol).
Sustained Energy (Low GI):
Provides slow-release carbohydrates, reducing energy crashes.
Rich in Protein:
Higher protein content than most other grains, supporting satiety and repair.
Micronutrient Dense:
Good source of B vitamins (especially B1, B5), magnesium, iron, zinc, and phosphorus.
Gluten-Free (naturally):
Safe for most people with gluten intolerance or sensitivity, though cross-contamination can occur unless certified gluten-free . (which we cannot claim in Australia, although we can say Gluten Tested)

Functional / Baking Benefits

Moisture Retention:
Oats absorb and hold water, keeping bread and baked goods softer for longer.
Improved Texture:
Rolled oats add chewiness and rustic character to bread.
Oat flour gives tenderness to cakes, muffins, and flatbreads.
Neutral, Nutty Flavor:
Blends well with other flours without overpowering them.
Boosts Dough Tolerance:
Oat beta-glucans act like gums, helping dough hold together (though oats have no gluten).
Versatility:
Works in breads, pancakes, cookies, porridges, smoothies, coatings, and thickening soups.
In bread baking: Adding 10–20% oat flour or flakes enriches nutrition, adds softness, and creates a heartier, more wholesome loaf.
In gluten-free baking: Oat flour provides structure and moisture, especially when combined with starches or gums.

Oats for Every Occasion: The Very Versatile Grain

If you grew up with Goldilocks and thought that porridge was the only way to eat oats, you’ll

be pleased to know that there are numerous ways to consume this ancient grain. Available

in a variety of forms including oat groats, steel cut, oat flakes and oat flour, this versatile

grain boasts a range of health benefits and baking possibilities. Beyond the breakfast bowl,

this whole grain can be used for smoothies, snack bars, milk, biscuits or bread… So it’s a

wise move to see how you can include this powerful player in your everyday menu.

Unlike when you’re six and think everyone over 50 is ancient, oats earn the right to be called

ancient, having been cultivated across the world for over 2000 years and recognised as one

of the oldest crops known to human civilization. Due to an increased interest in healthy

eating, these ancient grains are now getting some attention for some of the benefits they

bring to the table.

Benefits of Oats

According to many academic journals and reviews, (but without going into words we can’t

pronounce or symbols too hard to find on a keyboard) oats carry with them a range of health

benefits. They are known to be high in fibre, rich in protein, contain micronutrients and can

provide sustained energy. While there are many conversations online suggesting the

possible health benefits of oats in relation to type II diabetes, digestive health and

antioxidants, some research has cited that there is accumulating evidence to suggest that

oat consumption may reduce the risk of cardiovascular disease due to the beta – glucan

soluble fibre contained.

Another advantage of having oats always available is that they are very versatile and can be

used to create various meals or snacks from cookies, smoothies, granola bars, pie crusts

through to milk or oat loaves. (click link for an Oat Bread Recipe) So if you keep a stash of

oats on hand, not only will you always have a breakfast option, but you’ll be able to whip up

other tasty menu items.

Not only is this grain great for use in many recipes - it also adds a nice texture to your

baking, can contribute to moisture retention or used as a topping on your baked goods.

Some forms are known to boast a nutty flavour, (depending what type you are using), but

whatever version of oat you choose, there are several ways to turn them into something

tasty to consume.

Seasonal ways to utilize oats

The adaptably of oats in the kitchen, make them a valuable year-round ingredient for

porridge, bread, smoothies, baked goods and overnight oats. Below are some ideas on how

to use oats in every season:

Summer: smoothies, no bake oat bars, oat milk, oat crusted grilled items (eg veggies/fish)

Autumn: Oat Based Granola, Oat Muffins/Biscuits, Baked Oat Crumbles, Oat Milk Blends

Winter: Porridge, Oat Flour Banana Breads, Baked Oatmeal (oven roasted with spices &

fruit)

Spring: Overnight Oats, Oat Flour Muffins with Spring Fruits

Interestingly, while oats are often associated with the sweeter recipes, oat groats have been

known to be substituted for rice or quinoa in savoury meals or oat-based soups thickened

with oat flours. Due to soluble fibres, oats have an emulsifying, thickening qualities and can

act as binders or fillers in recipes (eg veggie patties/meatballs).

For a single ingredient, the versatility of oats makes it an excellent option to have on hand.

As a much healthier choice, the benefits of getting creative with this grain are numerous.

Providing sustenance for every season, this powerhouse grain is an amazing kitchen staple.

Health Benefits

Heart health: Oats are rich in beta-glucan, a soluble fibre proven to lower LDL (“bad”) cholesterol.
Blood sugar balance: Slow-digesting carbohydrates support stable energy release and help manage blood sugar.
Digestive wellness: High fibre supports healthy digestion and gut function.
Nutrient boost: Oats add protein, iron, magnesium, B vitamins, and antioxidants.
Naturally gluten-free (if certified): A safe and wholesome choice for many with gluten sensitivities (though oats don’t replace gluten’s structure).

TEFF

A Short History of Teff

Teff is an ancient grain native to Ethiopia, where it has been cultivated for over 5,000 years. It is the main ingredient in injera, the traditional Ethiopian flatbread, and has been a staple food in East Africa for millennia. Teff is prized for its tiny seeds, high nutrient content, and adaptability to a range of climates, making it both a historic and resilient grain. Today, teff is gaining global recognition for its rich protein, fibre, and mineral content, as well as its natural gluten-free status.

What are the benefits of adding Teff to your bread?

Teff is a tiny but mighty grain, naturally gluten-free and packed with nutrition. It’s rich in protein, dietary fibre, calcium, iron, and resistant starch, which supports digestion and steady energy release. In bread, teff adds a subtly nutty flavour, moist texture, and wholesome density, making loaves more satisfying and nutritious.

Adding teff to your bread not only enhances taste and texture but also boosts its health profile, creating a hearty, nutrient-rich loaf that’s good for both body and palate.

Key Minerals in Teff

Calcium – Supports strong bones and teeth.
Iron – Essential for healthy red blood cells and energy levels.
Magnesium – Helps with muscle function, nerve signaling, and energy production.
Phosphorus – Important for bone health and cellular function.
Manganese – Supports metabolism and antioxidant defense.
Zinc – Helps immune function and wound healing.

Key Vitamins in Teff

Vitamin B1 (Thiamine) – Supports energy metabolism and nervous system health.
Vitamin B2 (Riboflavin) – Important for energy production and skin health.
Vitamin B3 (Niacin) – Helps convert food into energy and supports digestive health.
Vitamin B6 – Supports brain function and red blood cell production.
Folate (B9) – Vital for cell growth and DNA synthesis.

References:

Teff Nutrition - A Tiny Grain Packed with Nutrients. TeffCo. The Teff Company
Teff nutrition: calories, carbs, GI, protein, fiber, fats. Food Struct. Food Struct
Nutrition facts for teff, recommended daily values and analysis. Nutrient Optimiser. NutrientOptimiser
Teff: Complete Nutrition Data. Food Fact. foodfact.info
Teff: Complete Mineral Profile. Food Fact.

Soft Organic Gluten Free Oat Bread

Fri, 08 Aug 2025 21:34:37 GMT

Fluffy Organic Gluten Free Oat Bread

This recipe uses Risen Flour’s WA grown Organic oats and is so easy and quick to make.

INGREDIENTS

235g Risen Flour’s oat flour
22g psyllium husk powder
7g Instant yeast
3g or ½ teaspoon baking
10g salt
184 g plain yogurt OR you can use ¾ cup apple sauce and 182g oat milk
184g milk (or non-dairy milk)
2 large eggs
55g oil of your choice
60g honey
100g Risen Flour’s organic oats

METHOD

Preheat the oven to 180decC. Liberally grease a 21 x 11cm (8x4inch) loaf pan using non-stick cooking spray. Set aside.
Place Oat flour, psyllium husk powder, baking soda (Bicarb) , salt, milk, eggs oil, yoghurt, honey and yeast to the blender. Blend well scraping down the sides as necessary.
Now add the rolled organic oats and give it a quick blitz to mix but not break up all the oats.
Pour into greased loaf pan.
Cover and allow to rise in a warm place for around 30 – 45 min.
In the meantime heat your oven up.
Sprinkle some more oats on top of loaf and place in the oven.
Bake for around 50min to 1hr – the bread is cooked when the internal temp of the bread reaches 100deg C.
If you don't have a thermometer, use a long wooden skewer, making sure it comes out without wet dough.

Cool in the pan for 10 minutes before removing to a wire rack to cool completely. For best slicing, allow the bread to cool at least 30 minutes first.

ADDITIONAL NOTES:

If you don’t have a blender, whisk the dry ingredients together in a large bowl. Add the wet ingredients and balance of the oats and mix well – follow the balance of method and bake as directed above.

This bread can be frozen. Slice when cold and freeze! It can be stored for up to 3 months in the freezer and 3 to 4 days in our bread bags.

Pour the batter into the prepared loaf pan. If desired, sprinkle additional oats on top before baking.

Bake for 50-55 minutes, rotating pan and loosely tenting foil over the top halfway through. For best results, insert an instant read thermometer in the bread to make sure the temperature is 200ºF. If you don't have a thermometer, use a long wooden skewer, making sure it comes out without wet dough.

Cool in the pan for 10 minutes before removing to a wire rack to cool completely. For best slicing, allow the bread to cool at least 30 minutes first.

FOCACCIA

info@risenflour.com.au (Jan Schluter) — Fri, 08 Aug 2025 21:34:32 GMT

FOCACCIA

This recipe uses Risen Flour’s Focaccia Pizza Bread Mix.

INGREDIENTS

38 x 26cm sheet pan
500g Risen Flour Focaccia Pizza bread mix
400g water
7g instant yeast
Toppings:
Whatever you choose, but I use
Olives
Sundried tomato
Capsicum
Artichoke hearts
Cured meats of your choosing
Red onion
Jan’s chilli Jam
Rosemary from the garden
Salt flakes
Olive Oil – oodles of it!

METHOD

In your food processor / Thermomix / or by hand
Mix bread mix, water and yeast. (See note)
Knead until full gluten development has been reached.
In a bowl pour a little olive oil in and place dough on top
Coat dough with the oil, cover and allow to rise at 30deg C for around 25 min.
In the meantime take your sheet pan and pour oil to coat pan – a good covering is just fine, you need more than just a spray of oil.
Once dough has risen take it out of the bowl and place in the sheet pan, try to stretch it out as much as you can without tearing it. If it won’t stretch, then leave it to rest and every now and then just give it a gentle tug to the corners. It will naturally spread .
Cover and allow to rise for around 30min @ 30deg covered in the oven.
Once wobbly and bubbly, place your ingredients on top – dimple the dough sprinkle with salt, rosemary and oodles of oil.
Place in the preheated oven for 18min. Check to see that the crust isn't darkening too soon, if it does drape foil over th top.

Note

In a Thermomix mix for 6min

In food processer mix until you get a nicely smooth dough

APPLE DESSERT FOCACCIA

info@risenflour.com.au (Jan Schluter) — Fri, 08 Aug 2025 21:34:30 GMT

apple dessert focaccia

This recipe uses Risen Flour’s Focaccia Pizza Bread Mix.

INGREDIENTS

38 x 26cm sheet pan
500g Risen Flour Focaccia Pizza bread mix
400g water
8g instant yeast
50g sugar
3g cinnamon (1tsp)

TOPPING

3 large green apples peeled cored and chopped into smallish pieces (any apple will do)

PASTE TOPPING

170g butter
100g dark brown sugar packed
1 tbsp cinnamon
½ tbsp mixed spice

CRUMBLE TOPPING

90 g rolled oats
100 g flour , plain
50g Semolina, coarse
175 g brown sugar
1/2 tsp baking powder
1 tsp cinnamon powder
125 g unsalted butter , melted
Pinch of salt

POST BAKE

100g melted butter

Place Topping ingredients in a bowl. Mix until clumps form, like wet sand and spread over the apples, crumbling with fingers if required to get that crumbly topping.

METHOD

In your food processor / Thermomix / or by hand

Mix bread mix, water and yeast. (SEE NOTE BELOW)
Knead until full gluten development has been reached.
In a bowl pour a little olive oil in and place dough on top
Coat dough with the oil, cover and allow to rise at 30deg C for around 25 min.
In the meantime take your sheet pan and pour oil to coat pan – a good covering is just fine, you need more than just a spray of oil.
Once dough has risen take it out of the bowl and place in the sheet pan, try to stretch It out as much as you can without tearing it. If it won’t stretch then leave it to rest and every now and then just give it a gentle tug to the corners. It will naturally spread too.
Cover and allow to rise
Once risen place chopped apple all over the dough
Pour over cinnamon butter topping.
Lastly Crumble the crumble over the dough.
Bake at 190degc for around 20min – if it begins to brown too soon place foil on top.
Once it comes out the oven pour melted butter over slice and enjoy.
Can be frozen in foil and reheated.

Note

In a Thermomix mix for 6min

In food processer mix until you get a nicely smooth dough about 10min

ROSEMARY, GARLIC & ORANGE PULL APART BRIOCHE WITH BAKED CAMEMBERT

info@risenflour.com.au (Jan Schluter) — Fri, 08 Aug 2025 21:34:29 GMT

ROSEMARY, GARLIC & ORANGE PULL APART BRIOCHE WITH BAKED CAMENBERT

This recipe uses Risen Flour’s Brioche Bread Mix.

INGREDIENTS

500g Risen Flour’s brioche bread mix
Water + orange juice from zested oranges
1 tsp chopped rosemary fresh from the garden
1 tsp crushed garlic
2 oranges zested (see note)
25g Butter

For the dipping / basting

250g butter
Rosemary sprigs
Garlic
Orange zest

Camembert
Garlic and rosemary

METHOD

Prepare a round cake tin with butter or spray with oil, maybe a bunt tin, but if you don’t have one just use a plain one.
Melt the butter and infuse the rosemary and orange zest for 30min, set aside.
In a mixers bowl add the water, bread mix, yeast, rosemary, orange zest, and garlic
Mix until full gluten development – 10 or 12 min in mixer or 6 min in Thermomix OR
put your bread machine on dough setting
Next, incorporate 25g of butter during the kneading process.
Transfer to a bowl cover, to rise – 30 – to 1hr
Take the dough out the bowl, roll it out and cut into 2.5cm pieces.
Dunk each piece in the infused butter, place them in the tin one on top of the other. No pattern necessary. (see note)
Cover and let it rest for another 45 – 1hr depending on the temperature inside your home.
Halfway through proofing heat up your oven.
Bake for 30min, then cover and bake for a further 15min or so.
In the meantime, prepare the camembert
Take it out the foil – score the top, place garlic and rosemary inside the scores - encase in baking paper and foil put to one side. Once the bread is baked place the cheese in the hot oven.
Leave in the tin to rest for 10min, in the meantime prepare the camembert
Once the bread is out the tin, dot with sprigs of rosemary place the cooked camembert in the centre of the bread, Brush loaf with the rest of the infused butter and serve.

Note: you can sub the orange out and just use cranberries in the dough and cranberry sauce in-between some of the balls of dough that you place in the tin before proofing/ baking.

Sourdough starter Chocolate Chip Biscuits

Fri, 08 Aug 2025 21:33:50 GMT

SOURDOUGH STARTER CHOC CHIP COOKIES

INGREDIENTS

700 g Risen Flour’s plain flour
5g salt
15g bicarb (baking soda)
12g corn starch
500g choc chips of your choice or chopped up chocolate OR 300g nuts if you don’t want chocolate chips
200g sourdough starter discard
360g salted butter melted
320g brown sugar
200g white sugar
2 eggs
10g vanilla extract

METHOD

Place Flour, Bicarb, salt, corn starch and choc chips into a large mixing bowl, combine and set aside.
Then mix the sourdough starter, melted butter, sugars ,eggs & vanilla extract until you get a smooth batter.
Pour the wet ingredients into the dry ingredients and mix well.
Cover the bowl with your reusable bowl cover and place into the fridge overnight or up to 24hrs.
Line a baking tray with baking paper, switch oven onto 170degC.
Scoop the dough onto the tray in balls. They will spread so give them a bit of space
Place into the oven for around 12 min for soft chewy or around 15 – 18min for crunchy biscuits, BUT WATCH THEM so they don’t burn.

Note:

When you mix the dough it looks like a batter, that’s ok it will thicken up in the fridge overnight.
I used two teaspoons to scoop the dough out onto a lined tray and left them “messy” I didn’t roll them into balls, if you happy with that no fuss method then go ahead or roll them into even balls.

In the photo you will see there are “green” bits in my biscuits, that because I had some coloured white chocolate from a friend of mine which was excess to her needs so I used that – great for kids parties!

Ancient Grains

info@risenflour.com.au (Jan Schluter) — Thu, 06 Mar 2025 06:46:13 GMT

A brief explanation on some of the ancient grains

If we are going to get technical, according to my book Modernist Bread, the title for the oldest ancient grain goes to Einkorn with Emmer 2nd in line, around 10 000 years ago Einkorn crossed with a wild grass made wild emmer and were the 1st cultivated grains. They are together with Spelt ancestors of bread wheat of today.

Some of the reasons these grains have surged in popularity are the interest in small-batch crops, locally grown products and in some cases lower gluten or gluten free qualities. Some of these ancient rains including Emmer, Einkorn and Spelt are types of wheat but don’t behave in the same way as modern-day wheat does in the baking process. Although some of these grains have high protein values they don’t have the same type of structured gluten as wheat bread flour produces. Due to the milling process and retention of the germ and bran, you won’t end up with a light and fluffy loaf using solely these ancient grains. The ancient grains also have more of the water soluable gluten Gliadin than glutenin, this is why some people find it digested more easily than the modern day wheats that contain a highter glutenin gluten type.

Therefore for the best outcome, if you only want to use ancient grains you can add Vital Wheat Gluten to your mix at a rate of 1%, but you will need to increase your liquid by the same % and bread improver (you can just use Vitamin C). But this does allow for some adventurous baking by mixing your grains up and using strong bread flour in the mix as well.

According to Modernist Bread, to produce a bread with the structure we expect today the best choice is white wheat flour and then in order of quality using spelt, emmer Khorasan, whole wheat and durum in that order will give you a good loaf. If you include rye, millet, barley, and oats you could compromise the bread structure.

A good recipe is to use a base recipe of 60% of white wheat flour with high protein content and then you can choose which ancient grains to use and in whatever ratio for the 40%. If you only have a lower protein bread flour (10g) add some vital wheat gluten to your bread mix to add strength. You can also make your lavain using the grains which will enhance the flavour profile in the baked bread.

When baking with ancient grains your volume will be very different from one made with modern strong protein wheat flour, you won’t get the same volume.

Keys to successfully producing ancient grain bread:

Cold proofing the dough before baking, doing long and slow fermentation. Doughs that are cold proofed colder than room temperature will be firmer and easier to handle. Score just before baking. Ancient grain bread that is proofed at room temperature or in a proofer will be slacker and harder to score. A good cold proofing timeframe for ancient grain bread is around 14 hours at 13degC or in the fridge at around 4degC for at least 12 hours. – You can cold-proof for up to around 72hours but do remember that the fermentation is continuing and your bread will have a more sour flavour. Testing for proof apply gentle pressure with your index finger, it should feel bubbly inside and slowly spring back. If it springs back quickly then it is not ready and leave it for another 30min and recheck.

Einkorn

More Nutrient-Dense

Einkorn is higher in protein, minerals (like iron, magnesium, and zinc), and antioxidants (such as lutein) than modern wheat. This makes it a healthier choice for nutrient-rich bread. It is said to be the oldest grain in the world, having been served at the Last Supper, Emmer being the 2nd oldest.

It has significantly higher concentrations of carotenoids (lutein, zeaxanthin), which protect against disease, compared to modern wheat.

Blood Sugar Management: Due to its composition, it has a lower glycemic index, which helps prevent rapid blood sugar spikes.

Nutrient-Dense & Anti-Inflammatory: It aids in reducing inflammation, supports cardiovascular health, and is packed with essential amino acids.

Easier to Digest

Einkorn has a different gluten structure and contains more glutinen than modern wheat, making it easier for some people to digest.

It contains less of the problematic D-genome gluten proteins that cause sensitivity in some individuals.

It’s not gluten-free, but many people with mild gluten sensitivity find it more tolerable.

Richer, Nutty Flavor

Einkorn flour gives bread a slightly nutty, sweet taste, adding depth to the flavor. It also has a more golden color due to its high carotenoid content.

Better Hydration and Soft Texture

Einkorn absorbs water differently and produces a softer crumb, which can be great for ciabatta or other rustic breads when handled properly.

Handle the Dough Gently

Einkorn has a weaker gluten structure, which means:

It doesn’t stretch as easily as regular wheat dough. Over-kneading can actually break down the gluten, making the dough sticky and hard to work with.

The best approach is to use a gentler handling method like stretch-and-folds instead of aggressive kneading.

Adjust Hydration Carefully .

Einkorn absorbs water more slowly and behaves differently.

It feels stickier, even with lower hydration. Too much water can make it slack and hard to shape.

The best approach is to start with less water (around 65–70% hydration for sourdough, 75% for ciabatta) and adjust as needed.

Longer Fermentation is Key

Einkorn benefits from a long fermentation, especially in sourdough:

Helps improve digestibility.

Enhances its nutty, slightly sweet flavor.

Allows the weak gluten to develop properly.

Use a cold bulk fermentation in the fridge (8-12 hours) to improve dough structure.

Use a Looser, Taller Proofing Setup

Since einkorn has weaker gluten, it doesn’t hold its shape as well.

Avoid free-form loaves unless you want a flatter shape.

A proofing basket (banneton) helps it keep height.

In ciabatta, use a well-floured couche to support the dough.

Best Approach: Proof in a well-supported container or in a loaf pan for better rise.

Adjust Baking Times & Temperature

Einkorn bread browns faster due to its high carotenoid content.

Reduce baking temperature slightly (around 450°F/230°C for ciabatta, 400-425°F/200-218°C for sourdough).

Consider tenting with foil halfway through to prevent over-browning.

Expect a Slightly Denser, Moist Crumb

Einkorn won’t give the same large holes as ciabatta made with high-gluten flour, but it will be soft and delicious.

Best Approach: For sourdough, use a blend of einkorn and bread flour (e.g., 70% einkorn, 30% bread flour) if you want more open crumb.

For ciabatta, using a higher hydration (75-80%) helps get a lighter texture.

Emmer

Emmer is an ancient grain. In the Middle East’s Fertile Crescent wild emmer is a native product growing in woodlands of the hill country from Iran to Israel. It has also been found in ancient tombs and archaeological excavations. It grows well in poor soils and is disease resistant with some diseases. It is the 2nd oldest grain - Einkorn being the oldest at around 8000 yrs old.

It is lower in gluten than other modern-day cousins. It is also called Farro and has a rich nutty flavour. Emmer is a direct ancestor to todays durum wheat. It is great used in cakes, pastries and biscuits and can be added to your bread flours to make a delightful loaf. It mills to a very fine fawn coloured flour, it is quite dense though so it's best to add to a stronger flour than making a loaf on its own with Emmer. This grain also makes a wonderful shortbread or shortcrust pastry, but it will be fawn in colour not traditionally pale like regular shortbread.

Khorasan

This wheat is also known as Oriental Wheat or Kamut in the USA and is thought to have originated in Egypt. The grain is much larger than wheat and has a higher mineral content, vitamins and fats and also has up to 40% more protein. This gives it a rich nutty flavour. It has a similar ratio of the two types of gluten (Gliadin and Glutenin) making it perfect for any kind of baking and as a result it doesn't loose its texture when freezing. Our White Khorasan Flour is DEVINE, it is buttery in flavour and has an amazing texture. It is a buttercup yellow colour. I have made sourdough loaves entirely out of the white khorasan aswell as instant yeasted breads.

Khorasan is richer in minerals than modern wheat, especially:
Magnesium – supports muscle and nerve function
Selenium – a powerful antioxidant
Zinc – essential for the immune

Beautiful Golden Buttercup yellow colour and is high in carotenoids (like einkorn), which give the bread a naturally golden-yellow hue.

Best For: Making visually stunning loaves with a warm, golden crumb.

Spelt

This grain is also known as Dinkle wheat and contains a similar amount of gluten to wheat. Along with durum wheat spelt has a higher level of gliadin that which which means it is more soluble in water. This makes it easier for us to digest and also therefore makes the nutrients more easily absorbed by our system. The higher fibre content in spelt also aids in the breakdown of the gluten.

It contains a higher nutrient Content with more of the following

iron, magnesium, zinc, and B vitamins than regular wheat.
Good source of antioxidants for overall health.

Best For: Nutrient-packed bread with extra minerals.

It is also lighter & Airier than Other Ancient Grains

Spelt has more extensibility than einkorn but is weaker than regular wheat.
It can create a soft, tender crumb with a slight chew—perfect for sourdough and ciabatta.

Best For: Loaves with a lighter structure than einkorn but still soft and moist.

Higher Hydration, But Softer Dough

Spelt absorbs water well but becomes sticky and loose if over-hydrated. It tends to spread out rather than hold shape , especially in free-form loaves.

Best Approach:

Use gentle handling —over-kneading weakens the gluten.
Use a proofing basket or a pan for better shape.
Keep hydration moderate (70-75%) for sourdough and slightly higher (75-80%) for ciabatta.

Ferments Quickly

Spelt dough ferments faster than modern wheat.
Over-proofing is common—watch it closely!

Best Approach:

Reduce bulk fermentation time (check dough strength earlier).
If using a long cold ferment, keep it on the shorter side (8-10 hours max).

Rye

Rye is fantastic to use in breads and as a sourdough starter - This wheat is high in gliadin, low in glutenin and has a lower gluten content. You will notice the difference in your sourdough starters, if you have both a white and a rye you will notice that the white starter is quite stretchy (I am referring to a white wheat sourdough starter) where as the rye starter will not have the same stretch, if any at all. I use our Rye Wholemeal Flour in my starter (any one of our Rye Wholemeal flours will do, just be consistent with the one you choose.)

If you are going to be making a rye bread or sourdough it is recommended that you use this along with a strong wheat flour to give it body otherwise you will end up with a dense loaf, unless that is what you are looking for, they taste devine. You could also make a pumpernickel bread which is incredibly dense like a brick, cut thinly and served with cream cheese and salmon......mmmm Yum!

Buckwheat

Buckwheat is an ancient crop cultivated for its edible seeds. Despite its name, it is not related to wheat and is naturally gluten-free, making it a popular choice for those with coeliac disease. Like quinoa, buckwheat is classed as a pseudocereal — not a true grain, but used in the same way as traditional cereals. Evidence suggests it was first grown as far back as 6000 BC.

Belonging to the Polygonaceae family, buckwheat grows quickly, reaching 75–125 cm in height and maturing in just 12 weeks. Its adaptability allows it to thrive in regions where other crops struggle, such as the high plateaus of Tibet. The plants usually produce clusters of white flowers, though they can also appear yellow or pink.

Buckwheat and buckwheat flour are naturally gluten-free and often used as alternatives to wheat, oats, barley, or rye. Beyond its value to gluten-free diets, buckwheat is also appreciated for its nutty flavour and wide range of nutritional benefits.

Nutrition at a Glance

Buckwheat is nutrient-dense, supplying nearly all essential amino acids along with key minerals such as magnesium and manganese. It is also high in fibre and very low in cholesterol and sodium.

Per 100 g serving:

343 kcal
13.2 g protein
3.4 g fat
71.5 g carbohydrate
10 g fibre

Health Benefits

Digestive Support: The high fibre content helps cleanse the intestines and regulate bowel movements.
Heart Health: Fibre, lignans, and magnesium work together to improve circulation, support healthy blood pressure, and reduce cardiovascular risk.
Blood Sugar Balance: Studies suggest buckwheat may lower glucose levels, reducing the risk of diabetes. Its slow-release energy also promotes satiety, helping curb cravings and support weight management.
Bone Strength: A rich source of manganese, buckwheat contributes to strong connective tissue, better calcium absorption, and may help protect against osteoporosis.

In short: Buckwheat is a versatile, gluten-free pseudocereal packed with fibre, protein, and essential minerals. Nutritious and adaptable, it’s as beneficial for health as it is enjoyable in the kitchen.

Sourdough - Re-hydrating your Risen Flour Starter & recipe

Thu, 06 Mar 2025 05:55:09 GMT

rehydrating your risen flour starter or mother as some call it

Rehydrating your sourdough starter

What you will need:

Risen Flour’s Sourdough Starter

1x small jar with lid

1 x medium ( weck is good ) jar (to be used on day 3 in the process)

Risen Flour’s Australian wholemeal Rye Flour OR

Risen Flours Premium White flour

Water

Spatula

Day 1

10g Risen Flour dehydrated starter (Rye or White)

Add 20g warm (not hot) water

Stir to mix and leave in a warm spot for 24hrs ( in the oven with your light on or on top of your fridge) around 26decC is a good temp, but a degree either side of that isn’t a problem - there will not be much activity after this time, maybe a few bubbles but be patient it will happen if you continue to follow these steps.

Day 2

Feed with 20 g water and 20g strong bread flour, stir well

Rest for 18 to 24 hours with a loose lid fitted at around 26deg C

Day 3 in the early morning:

After around 18hrs you will note that your starter is looking more active and there may be a few more bubbles than previously and it smells a bit on the sour side.

Transfer 10g to a clean jar. Feed it 1:2:2 – 10g sourdough starter, 20g water, 20g flour

Add your water first to the jar and mix your starter into the water, then add your 20g flour – this way you will know that the starter has mixed in well with the new flour.

Rest for another 8hrs, until around mid afternoon, after this period you should notice further activity and the starter would have risen with lots of bubbles. If there is not much activity then leave it for longer - even overnight. Then You need to feed it again – discard – discard all but 10g starter, feed with 20g water and 20g flour.

Once it has risen, and reached its peak , give it another feed, but this time you will increase the amount of flour and water:

Discard all but 10g active starter

Add 50g water and 50g flour – mix well and leave overnight for around 10 hours.

After that period it should be revived and active. It will take aound 10 days of active feeding to become robust and strong , although you will be able to use it prior to then. If it is at least doubling in height then it is good to use.

You will need to feed this starter on a daily basis in order to keep it active, on a 1:2:2 basis

You are now ready to build your levain.

To build your levain from an active starter

Transfer 20g active starter to a clean jar
Add 40g water and 40g flour - mix
Mark the level with a rubber band or make a mark on the jar with a permanent marker
6 to 8hrs later it will be at its peak have risen well and ready to use in your recipe.

You can store your starter in the fridge if you are not going to be making any sourdough for a few days, I don’t like leaving it in the fridge for longer than a week though without taking it out and reviving it again for few days out of the fridge even if you not going to use it.

If you have stored it in the fridge you should feed it for a good 2 days prior to making your sourdough and make sure its really active before using it again, it should double or triple in volume. I find my rye sourdough fed on a 1:2:2 basis doubles in volume and its also a thick starter, where my white starter can often triple in volume and its also quite stretchy and pour-able, whereby the rye one is thick and doesn't pour.

Different sourdough starters

A rye sourdough starter will not have the same consistency as a white flour starter. Many videos show you how elastic they sourdough starter is, but because of the reduced gluten content of rye it doesn’t get stretchy like the white higher gluten flours do.

You will find that the white starter tends to rise faster than then rye starter. They are at their peak when they are concurve. This is the ideal time to use them, but don’t stress if it has flattened out, you can still use the starter and it will work fine. If it has sunken just a little then it is past its peak, can be used but you may not get quite the same results as you would have whilst using a starter at its peak.

If you have totally forgotten about the starter and it has deflated quite substantially then I wouldn’t use it but feed it again and wait for it to rise before using it.

In summer here in Perth I have to feed my starter twice a day, and sometimes even 3 times a day depending on how hot it is. I do this when I get up in the morning and then when it is at its peak during the day and then sometimes just before I go to bed.

In the winter months I find I only have to feed it once a day, try and feed it at around the same time, I like to do mine when I get up in the morning, that way I don’t get distracted.

THE SOURDOUGH PROCESS

The art of making sourdough is exciting and interesting and can be daunting but don't let it scare you. I have tried to keep it simple I will use my go to basic recipe that I started off with when I first learn't how to make sourdough with Bonnie who is an expert!

REMEMBER IF YOU HAVE ANY QUESTIONS, PLEASE EMAIL US AND WE WILL ENDEAVOUR TO HELP YOU WHERE WE CAN!

The night before you are going to make your dough, feed your starter.

Make it with the 1:2:2 method (40g starter 80g flour, 80g water)

Recipe :

500g of any of Risen Flour's WHITE bread flours - My favourites are the organic white flour, Premium Strong White Flour and our Artisan single origin flour which is grown here in Dalwallinu!

350g water

11g fine salt

82g starter

Method

Measure out your water.
Add your starter and mix with a whisk to ensure even distribution
Tare your scale and now add 500g flour - you need to be accurate with the flour measurements
Draw the ingredients together and mix to a shaggy dough,
Leave for around 30 min to 1hr covered in the bowl
Wet your hands and measure out the salt - sprinkle 1/2 the salt onto the dough and pinch it into the dough. Stretch the dough and fold it onto itself.
Turn the dough over and do the same to the other side - Stretch and fold the dough onto itself - turn the bowl as you do this so that you get around the entire mound of dough - be gentle but pull the dough as far as you can without breaking it.
Leave to rest covered for 30 min.

You can perform lamination at this point if you wish but its optional - I don't always do this process and actually find that my crumb is better sometimes without this step.

Lightly spray the counter with water
Gentle put the dough on the counter and stretch it as far as you can into a rectangle without breaking it.
Now fold up the two short ends into the middle of the dough, then the two long ends,
Roll the dough into itself to form a sausage.
Leave to rest for 30min covered.

Coil Folding:

This is a key process in strengthening the dough.

Wet your hands
Pick up the dough in the centre of the log and lift it up - the two ends will stretch - fold the top half underneath the dough,
Turn the dough 180deg and repeat the process.
Now to it to the other sides.
Leave to rest for 30min and repeat the process
Leave to rest again for 30 min and repeat the coil fold
Leave again to rest for 30 min and perform the last coil fold.
Leave to rest for 30 - 40 min and now you are ready for the final shaping.
Lightly sprinkle flour onto your work surface and very gently pour dough dough onto the surface, you can give it some help from sticking to the bowl with a dough scraper, but try and not break the dough.
With flour on your hands gently stretch the dough out a bit (do not knock back harshly as you would a normal instant yeast bread)
Pull the bottom of the dough closest to you down and then up over itself to the centre of the dough mixture, then fold the left and right hand sides.
Now take the top and start to roll the dough up into a tight log.
Have your prepared bannaton dusted with flour / rice flour ready
Gently lift the dough up and place it with the seam side up facing you
Pinch the edges closed and put in a plastic bag tied up in the fridge at between 1 - 4deg C If you don't seal the bag the dough will dry out and you don't want that happening.
Leave for around 12 - 16 hours.
Preheat your oven with the dutch oven inside on preheating to 250deg C
Once oven has come to temperature take a large piece of baking paper and sprinkle a little flour on it.
Take the dough out of the fridge (you will notice that it has risen) and gently tip it onto the baking paper.
Score the dough at an angle along the surface in whatever pattern you like - 2 or 3 short stripes or one long line - there are endless videos on scoring.
Now take the dutch oven out your oven and carefully put the dough into the pot and put the lid on.
Place 4 blocks of ice between the wall of the dutch oven and the baking paper, quickly place the lid back on and place back in the oven.
Bake for the 1st 25min @ 250deg C, then take the lid off, reduce the temp to 235degC and bake for a further 25min, lid off. After 10min place foil over the top of the loaf to prevent burning .

Moist Hearty Grain Loaf

info@risenflour.com.au (Jan Schluter) — Thu, 20 Feb 2025 07:10:42 GMT

MOIST HEARTY GRAIN LOAF

Ingredients

20g sugar
780ml lukewarm water
10g instant yeast or 25g fresh yeast
50g rolled oats
50g linseeds
75g pumpkin seeds
100g sunflower seeds
1/2 t ground pepper
100g rye wholemeal flour
300g Small Batch WholeGRAIN flour
250g Artisan White Flour
15g salt
20ml oil (for greasing the tins and making crunchy lightly fried crusts)

Instructions

Pour sugar, water and yeast into mixing bowl.
Add the rest of the ingredients individually one by one beginning with the flour add the salt last.
Once all the ingredients are added, mix on medium speed with the paddle in a stand mixer for about 12 minutes. It should look like a thick batter or paste. If it looks too dry add a tablespoon of water at a time until it looks better.
After around 10 – 12 min, it'll have developed some gluten and start to have a little more texture with a bit of stretch but very sticky. Switch to the bread hook attachment and mix for a further 5 mins.
If you have a Thermomix, you can knead it for around 5min on the dough function.
Oil up two smallish bread tins. 21 x 10 x 10 cm or there abouts.
Line the tins with baking paper and spray the areas not covered by the paper.
Divide the mixture evenly between the two bread tins and allow to rest on the bench until the dough has risen substantially to around ¾ of the way up the side of the tin, normally about 1hr. Turn your oven onto 200degC.
If you live in a cooler / colder part of the world you can put your oven on to 30degC and place the tins in the oven to proof, covered. When the dough is ¾ the way up the tin take them out the oven and turn the heat up to 200decC
Once it's done (check the internal temperature, it should read 100DegC) , turn out onto a cooling rack and once it's cool eat and enjoy.
It'll last on the bench or in a pantry for 3-5 days. Slice before freezing.

Soft Flour Tortilla

info@risenflour.com.au (Jan Schluter) — Thu, 20 Feb 2025 02:40:45 GMT

tortilla'S

Ingredients

375 g Risen Flour’s Plain flour or Risen Flour’s Self Raising Flour
5 g salt
5 g baking powder if using plain flour, omit if using SR Flour
59 ml extra virgin olive oil, or vegetable oil but nothing with a strong flavour
237.g warm water, aproximatley

Instructions

To make by hand:

Combine flour, salt, and baking powder in a medium bowl.
Mix well with a Danish dough whisk sturdy spatula or spoon or by hand.
Create a well in the centre, add oil and most of the water, and stir until a shaggy dough forms. Knead on a floured surface for 1-2 minutes. check the dough and add more water if it appears to dry and mix until smooth.
Go to step 3 below.

Using a mixer:

Combine flour, salt, and baking powder in the mixer's bowl. With the dough hook, give the dry ingredients a quick mix.
Add oil and water at medium speed. When dough forms a ball, reduce speed to low and mix until smooth.
Transfer dough to a floured surface, divide into 16 portions, coat with flour, form balls, and flatten slightly.
Cover with a towel and let rest for 15 minutes to 2 hours.
Cut out two pieces of baking paper that will fit on your tortilla press if using it, or for further instructions by hand ** see below
Heat a large pan over medium heat.
Place a piece of the baking paper on the base of the tortilla plate, place dough ball in the centre then place the other piece of baking paper on top, squash with your hands a bit then close the tortilla press and press down.
Open press and gently take tortilla out of the press and peel off the baking paper.
** Or if doing it by hand follow these instructions. Take each dough ball, on a lightly floured surface roll each dough piece into a 17cm circle.
Cook each piece for 45 seconds to 1 minute until brown spots appear, then flip and cook for 15-20 seconds. Stack cooked tortillas in a covered container to keep them soft.
Serve warm or cool for later use.
To reheat, place a damp paper towel in a microwave-safe container with tortillas and microwave for 15-30 seconds. Store at room temperature for 24 hours, refrigerate for up to 1 week, or freeze with baking paper between tortillas.

Garlic Wreath

Thu, 28 Nov 2024 18:53:31 GMT

Garlic Wreath

Ingredients

Dough

500g Risen Flour Bun Mix
290g Water (adjust as needed)
7g Instant Yeast (or 14g Fresh Yeast)
Chopped fresh parsley
1tsp chopped rosemary

Garlic Sauce

200g Butter
5 Cloves Crushed Garlic (adjust to taste)
Chopped fresh parsley
Chopped fresh rosemary
Salt, to taste

Instructions

Mix Dough:
Combine flour, water, yeast, parsley, and rosemary in a bread machine, bowl, or food processor. Knead until smooth and elastic. Adjust water or flour for proper consistency.
First Rise :
Cover the dough and let it rise until doubled in size (30–60 minutes, depending on ambient temperature).
Prepare Garlic Sauce :
Melt butter in a pan. Add crushed garlic, parsley, rosemary, and a pinch of salt. Stir until aromatic.
Divide Dough:
Punch down the risen dough. Divide into 12 equal pieces and shape each into a ball.
Roll and Coat:
Roll each ball into a circle, then dip both sides into the garlic butter mixture. Fold each round in half.
Assemble Wreath:
Grease a ring form pan. Arrange the folded dough pieces in the pan , placed up against each other. Drizzle with extra garlic butter.
Second Rise:
Cover the pan and let the dough rise again until it reaches the top of the pan (45 minutes to 1 hour).
Bake:
Preheat oven to 220°C (428°F). Bake the wreath in the center of the oven for about 25 minutes. If it browns too quickly, cover loosely with foil.
Final Touch:
Brush the baked wreath with the remaining garlic butter and pour any leftovers on top.
Serve :
Let cool slightly, then tear apart and enjoy the buttery, garlicky goodness!

Pro Tip: Check dough elasticity by stretching it gently—it should not tear and should appear translucent for perfect gluten development.

Pumpkin Seed and nut bars

info@risenflour.com.au (Jan Schluter) — Tue, 24 Sep 2024 19:29:29 GMT

PUmpkin seed and nut bars

Ingredients

· Ingredients to Make 10 bars:
1 cup of nuts of your choice, I used mixed nuts

1/4 cup dried fruit of your choice
1 C Risen Flour Pumpkin seeds (or papita's if you only have them to hand)
1/4 cup honey or maple syrup

1 tbsp coconut oil or your preferred oil

1/2 tsp Cinnamon

1/4 cup shredded coconut

1/2 cup Risen Flours Ancient Grain Mix
1 Sprig of fresh Rosemary chopped finely or dried rosemary
Pinch of Salt, or a little more if you like a slightly saltier taste!

Method

Preheat oven to 180°C

In a bowl, add all ingredients and mix well until evenly coated.
Transfer the mixture into a sheet pan lined with baking paper. ( I used a 36 x 28cm pan, if you want thicker bars use a smaller pan) or silicone bar moulds
Bake for 20 minutes until golden in colour, just watch the fruit doesn't burn.
Allow to cool completely before removing from molds or slicing into bars.

Soft Wholemeal Bread from Scratch

administrator@heliummarketing.agency (Helium Marketing) — Wed, 28 Aug 2024 04:51:04 GMT

soft wholemeal bread from scratch

This recipe bakes up soft and is perfect for sandwiches

method by hand or mixer

INGREDIENTS & METHOD

Ingredients

375g (1 ½ cups) warm water

7g active dry yeast or instant yeast*

40g honey

3 tablespoons butter, softened

510g whole wheat flour (you may need as much as 550g)

11g salt

1 egg beaten to glaze dough

METHOD

Place a 1/4 cup from the 375g warm water in a large bowl and sprinkle the yeast on top. Set aside for 5 minutes to allow the yeast to proof. (if mixing by hand add the softened butter to the warm water mixture now. If you are using a mixer then it can be added when you add the water to the flour.
Blend the flour and the salt together.
Make a well in the centre and add the water, including the yeast water honey and butter.
Beat on medium speed for 3 minutes.
Mix until dough pulls away cleanly from the sides of the bowl.
Knead on floured surface for about 10 min or in your mixer for about 7-8 min. The dough should become smooth and elastic. It will be sticky at first but don't be tempted to add more flour unless it is really necessary as this does change the dough formula
Place dough in a large greased bowl and cover loosely with plastic wrap. Leave to rise in warm place until doubled in size, 45min to 1hr.
Lightly mist a 21cm x 11cm loaf pan with non-stick spray.
Knock down the dough gently and shape it tightly into a loaf or balls of dough and pack tightly into loaf tin.
Preheat the oven to 200degC.
Place in prepared pan, cover loosely with greased plastic wrap, and leave to rise again for about 30min.
Uncover dough, gently brush the beaten egg onto the loaf and place into the oven, and bake 30 minutes or until loaf sounds hollow when lightly tapped.

Instant yeast may be substituted. Rise time may need to be reduced by 10 to 15 minutes. You'll know your dough is done rising when it has doubled in volume.

Blueberry and Strawberry Loaf

info@risenflour.com.au (Jan Schluter) — Tue, 27 Aug 2024 19:27:33 GMT

decadent blueberry and strawberry loaf

BLUEBERRY strawberry BREAD LOAF

Prep time 15min

Cooking time 1hr 15min

INGREDIENTS

265 g Risen Flour's Plain Flour
200 g white sugar , preferably caster/superfine
2 tsp baking powder
Pinch of salt

270 g plain yoghurt
3 large eggs, 55 – 60g each
2 tsp lemon zest (1 large or 2 small lemons)
1/2 teaspoon vanilla extract
125 ml canola oil (or vegetable, grapeseed oil)

Blueberries

2 tsp flour
1.5 cups frozen or fresh blueberries (no need to defrost)

lemon glaze

120 g soft icing sugar / powdered sugar , sifted
2 tbsp lemon juice
1-2 tbsp milk , if needed

Instructions

Preheat oven to 200°C/390°F (180°C fan forced).
Line loaf pan: Butter and line a loaf pan 21 x 11 x 7 cm pan with parchment / baking paper.
Coat blueberries: Toss blueberries in flour (less flour sticks if dry, more if frozen). This helps keep them suspended in the batter.
Whisk Dry ingredients in a bowl.
Add Wet ingredients: Make a well in the dry ingredients. Add Wet ingredients. Whisk until incorporated.
Fold in blueberries: Fold in blueberries, including any flour remaining in the blueberry bowl.
Pour into the prepared tin. Bake for 50 minutes, then cover with foil. Bake for a further 15 – 25 minutes, or until a skewer comes out clean. Check after 15 minutes, then if the skewer comes out with batter on it, bake a further 10 minutes.
Cool: Rest for 5 minutes then turn onto a cooling rack and completely cool. Drizzle with Glaze. Wait until the glaze sets (about 20 minutes) before slicing to serve.

Glaze

Whisk icing sugar and lemon until smooth, using milk only if needed to achieve the right thickness (Note 3). Pour or spread over cake set on a rack over a baking tray. Scrape glaze drippings on the tray back onto the cake.

Recipe Notes:

Tossing in flour helps to stop blueberries from sinking to the bottom of the batter. Neat trick I picked up from a different Ina Garten recipe! Glaze – Ideally, make the glaze a thick pourable consistency. If the glaze can be poured in a thin stream, it will be transparent on the surface. So try to make it a very thick pourable consistency – like tomato ketchup consistency. Otherwise just make it thick enough to spread on the surface.
If you accidentally make it too thin, pour half on, then let it set a bit, then pour the remainder on. The double coating made the glaze non-transparent, as you can see in the photo!
Recipe adapted from (adapted from Recipe Tin Eats)
Other berries – This can be made with raspberries, strawberries or any other fruit that you want. Fresh or frozen – just ensure they are chopped to be around the size of blueberries, you don’t want giant chunks of fruit throughout it.
Storage – This is a lovely moist cake that will keep for 5 days in an airtight container, though if it’s particularly warm where you are, it is better to store in the fridge (serve at room temperature). It can also be frozen for 3 months.

Gluten Free Melting Moments

info@risenflour.com.au (Jan Schluter) — Thu, 30 May 2024 06:33:46 GMT

GLUTEN FREE MELTING MOMENTS

Ingredients

· 270 g Risen Flour’s GF self raising or GF plain flour

· 60 g cornflour

· 1 teaspoon xanthan gum, (See Note)

· ½ teaspoon baking powder

· 200 g butter, softened

· 100 g icing sugar

· 1 teaspoon vanilla extract or paste

For the Buttercream Icing

· 75 g butter

· 1 teaspoon vanilla extract or paste

· 200 g icing sugar, sifted

· 1-2 teaspoons hot milk or water

Instructions

Make the Biscuits

· Heat oven to 180°C and line 2-3 baking trays with baking paper.

· Sift together the gluten free flour, cornflour, xanthan gum and baking powder into a bowl and whisk to combine well.

· Place the butter and vanilla into a large bowl and beat with an electric mixer, handheld or bench mixer until smooth and creamy. Add the icing sugar and continue beating for 2-3 minutes, or until very light and fluffy.

· Add the flour in 2 additions. You can beat them in with the electric mixer on a slow speed, but it's best, if you are using a hand mixer to stir the final addition in with a wooden spoon or large spatula, to avoid overworking the mixer motor.

o The dough should be soft, but firm enough to hold its shape in a ball. If it’s slightly too soft, chilling it for a few minutes can help firm it up. If it’s excessively soft, the type of flour used may be the issue, and you may need to add more flour, one tablespoon at a time, until the dough comes together.

· Roll 16g pieces of dough into balls and arrange them on the prepared baking trays. You should have around 38 balls of dough. Gently flatten each ball with a fork. – I used a gnocchi board which worked wonders.

· Bake the biscuits for 10-12 minutes. They should be lightly golden on the bottoms, but they won't brown much on top. Leave on the trays until cool enough to handle, then gently move them to a wire rack to cool completely.

Make the Buttercream

· Beat the butter and vanilla in a medium bowl until creamy. Add the sifted icing sugar in small amounts on a slow / low setting to avoid an icing cloud. Slowly increase the mixer speed until all the icing sugar is incorporated and beat until light and fluffy.

· Add just enough hot milk or water to make the icing a spreadable consistency. It should still be quite stiff, otherwise it will squish out when you bite into the biscuits.

· Pipe or spread the icing onto half of the cooled biscuits, and sandwich with the remaining biscuits. Dust with icing sugar if you like.

Store the melting moments in an airtight container. They should last for a week or so.

Notes

I used our GF Self Raising Flour. You can however use our Risen Flour’s Gluten Free Flour. I still added the Xanthan gum when using the Self Raising Flour.

You can change up the flavour of your icing, I used Lemon Myrtle and a touch of lemon juice to give it a slightly different flavour which tasted fantastic.

How to Determine when Bulk Fermentation is complete

info@risenflour.com.au (Jan Schluter) — Tue, 21 May 2024 05:28:02 GMT

the most frustrating part of sourdough baking.... when is bulk fermentation complete?

Check Dough Texture

- The dough should go from a messy appearance after the initial mix to a smooth, elastic texture with distinct edges. It should resist stretching when pulled.

Consider Dough Temperature

- The temperature of the dough affects fermentation time. If the final dough temperature (FDT) is higher than 25°C, shorten the bulk fermentation. If it's lower, extend the time. Ideal FDT is around 25°C.

Observe Dough Rise

- The dough should rise, forming rounded or domed edges. It should look puffy and jiggle slightly. The rise depends on flour type and hydration; for normal hydration, it shouldn't be flat with rounded edges.

Don't Rely Solely on Rise

- The amount of rise can vary based on flour type and hydration. A 70% hydration white loaf rises more than a 100% hydration wholegrain loaf. Wholegrain may only rise 25–30%, but it's ready to divide.

Timing of Bulk Fermentation

- Bulk fermentation typically takes 2 to 5 hours.

Address Sticky Dough Issues

- Sticky dough at the end may result from dividing too early, undermixing, or excessive hydration. If sticky, extend bulk fermentation by 15–20 minutes. Adjust water content in the next batch (try holding back around 6% water).

Control Fermentation Speed

- To speed up fermentation, keep the dough warmer (not exceeding 29°C). To slow it down, reduce the temperature, but don't go below 4°C.

What is the difference between a Tangzhong and Yudane

info@risenflour.com.au (Jan Schluter) — Tue, 21 May 2024 05:26:59 GMT

what is the difference betwen a tangzhong and yudane?

The History of Yudane and Tangzhong

The exact origins of these techniques are somewhat unclear, but it's believed that the yudane method likely originated in Japan, with evidence suggesting a commercial patent dating back to 2001. On the other hand, the tangzhong method gained prominence through the efforts of Taiwanese chef Yvonne Chen in 2007, who introduced it under its Mandarin name.

Tangzhong, a Chinese roux comprising a paste of liquid and flour, is prepared by cooking it in a pan, allowing it to cool, and then incorporating it into bread dough. Typically made at a flour-to-liquid ratio of approximately 1:5, its purpose is to gelatinize the starch in the flour.

Yudane, originating from Japan, involves a simple 1:1 mix of flour and liquid. Instead of cooking, the flour is mixed with boiling liquid and left to cool before being added to the bread dough. Both methods aim to gelatinize the flour starch, enhancing bread tenderness and promoting a softer texture for a more extended period.

The gelatinization of starch occurs above 65°C (150°F), causing the flour to absorb liquid and swell. This process, akin to the boiling of a bagel, results in a sticky paste similar to a roux for Tangzhong and a more glutenous bread dough for Yudane.

While often used in combination with eggs, butter, sugar, and other enrichments, Tangzhong and Yudane can independently yield excellent results, making them suitable alternatives, especially for vegetarian/vegan diets. Proper preparation, even without traditional ingredients, can significantly impact the final loaf.

Both Tangzhong and Yudane can be prepared a day in advance and refrigerated until needed, with attention to temperature control. Adjusting for ambient kitchen temperature ensures optimal performance. If you kitchen is on the warmer side then adding a cold refrigerated roux is a good way of controlling your final dough temperature.

Regarding the percentage of total flour in a recipe, Tangzhong's 1:5 ratio limits its use to 4%–10% of total flour, while Yudane, with more flexibility, generally incorporates 10%–25% of total flour.

Considerations include evaporation during preparation. Yudane, due to its boiling water being directly added to the flour, experiences minimal evaporation. In contrast, Tangzhong, requiring 3–5 minutes of cooking, evaporates a significant amount of liquid, necessitating adjustments in dough hydration.

No fixed formula exists that I can find for calculating evaporation, as stove settings and pot types vary. Weighing Tangzhong post-cooking allows compensation for evaporated water in the final dough.

Converting any recipe to Tangzhong or Yudane involves using baker's percentage and the given ratios. Most bread recipes can likely accommodate these improvers, offering a convenient and versatile enhancement.

In terms of results, both Tangzhong and Yudane yield similar outcomes, with Yudane potentially producing a slightly lighter dough. Ultimately, the choice between them may come down to personal preference, considering factors like convenience, reduced cleanup, and time efficiency, where Yudane may hold an advantage.

Adapted from the Chain Baker

How to make a Tangzhong

Ingredients

50g flour (of your choice)

250g water

Method

Place flour in pot and add water, mix thoroughly until there are no lumps. Turn on your stove and cook until the flour thickens into a roux like paste and is translucent ( for around 4min )

Take it off the heat and cool down to room temperature before using or refrigerate overnight Place plastic wrap onto the surface of the paste when cooling down to prevent a skin forming.

How to make a Yudane

Ingredients

50g flour

50g boiling water

Method

Place flour in a bowl, bring water to a boil and immediately pour 50g water onto the flour and mix thoroughly until you have a mass which is very thick and there is no remaining dry flour. Allow to cool to room temperature or place in the fridge overnight before adding to your recipe.

Risen Flours Special Bread Mix Recipes, Chilli, North African. Med Tomato

Fri, 05 Apr 2024 04:41:30 GMT

ingredients

Baking by hand or Mixer

(If you are using your bread machine, it is recommended that you use the basic setting and follow their instructions further for bread mix quantities, although it is recommended that you always put the water in 1st then the flours and dry ingredients) – Results can vary depending on seasonal changes and temperatures / storage of product, so it may be necessary to adjust the water and flour ratio. Check the dough in the first 10 min of kneading. If the dough is too dry add 1-2 teaspoons of water extra, if too sticky add 1-2 tbsp of dry bread mix. The dough should be forming a smooth round ball.

method by hand or mixer

All the other ingredients including salt is already added – you do not need to add additional ingredients to our RISEN FLOUR bread mix.
METHOD –
• Put the RISEN FLOUR bread mix into a large mixing bowl –
• Make a well in the center and add the tepid water and yeast mixture.
• Slowly begin to draw in the flour with your hands, Danish Dough whisk/ dough scraper or mixer using the dough hook
• Once all mixed into a shaggy dough let it rest for around 5 to 10 min to help develop the gluten.
• Now start kneading the bread on a countertop or in your mixer. The dough will be wet but don’t be tempted to add more flour unless truly necessary – humidity and weather conditions can greatly affect your dough. The dough will be sticky at first but just continue to knead and the dough will come together and become less sticky – (there are plenty of videos online to show you different kneading techniques – choose the best one to suit you)
• If kneading by hand knead for around 15 to 20 min – if kneading in a mixer – knead for around 8 – 10 min on 2nd speed. If you wish take the temperature of the dough and it should be around 26 – 28 Deg C. Tip: you will know your dough is ready when you can stretch it for 5 – 10cm without it splitting or breaking (the window pane test)
• Transfer dough into a lightly greased bowl and cover with a tea towel or plastic wrap and allow to proof for around 1 hour or until double in size.
• Knock back gently and mould into the shape you wish and put into the greased loaf tin or baking sheet. Try and create some tension in the shape by tucking the dough under itself (lots of videos online will show you how to achieve this) – don’t stress if you haven’t done this the bread will taste DEVINE still.
• If you wish to add some sesame seeds to the top of the loaf you can sprinkle / spray a bit of water onto the loaf once it is in the final tin and sprinkle the sesame seeds on prior to baking

• Cover again and allow to rise for around 30 – 40 min

• Bake at 220 Deg C for around 30 min (if you find the crust is getting too golden too fast then reduce your temp to around 200deg C

• Once cooked and sounds hollow when tapped take out of oven and turn onto a wire rack to cool.

• If you have the patience, allow to cool for around 1hr before slicing and then gather everyone around the table for great eating/community and memory creating!

Hot Cross Buns

info@risenflour.com.au (Jan Schluter) — Wed, 13 Mar 2024 01:49:52 GMT

the yummiest hot cross buns you will ever make

INGREDIENTS

Risen Flour's Spiced Bun Mix
180g Mixed fruit (or more!)
80g chocolate chips (or more!!!)

For the simple syrup

250g sugar
150g water
2 tablespoons mixed spice and or cinnamon

Method

Place in pot and melt sugar, then boil until the mixture has reduced a little. Allow to cool and transfer to a sauce bottle.

white cross paste

250g Risen Flour's Hot Cross Bun Paste
230g water
8g oil
80g sugar (optional)
5ml vanilla or almond essence (optional)

METHOD

Mix all the above ingredients together to form a smooth paste, place in a piping bag and in the fridge until you are ready to use.
Once you are ready to use it snip the corner off the piping bag or zip lock bag and pipe onto proofed buns just prior to baking.

hot cross bun dough METHOD

Follow Spiced Bun mix recipe on pack
Once 1st proof is completed, knock back the dough.
Weigh the dough and divide into 12 equal portions
Press each portion into a circle and fold the edges into the centre.
Turn the dough over and with a cupped hand roll the ball around until it forms a tight ball.
Place ball on lined baking sheet or pan.
Once all have been completed, cover and allow to proof in a warm spot for 45min.
In the meantime heat your oven up to 190Deg C
Make your white cross paste from Risen Flours Hot Cross bun paste according to the recipe.
Once buns have proofed, pipe the white cross onto the buns and place them in the oven and bake for approximatley 15min
If browning too fast drape foil over the top.
Once cooked baste the top of the buns with the simple mixed spice syrup, allow to cool and enjoy with lashings of butter!

Calculating Loaf tin capacity

info@risenflour.com.au (Jan Schluter) — Fri, 08 Mar 2024 22:13:30 GMT

how to calculate how much dough will fit into your tin

MATERIALS required

To determine the ideal amount of bread dough for your tin, you'll require two key pieces of information:

1. Actual Volume of Your Tin To ascertain the volume, place the empty tin on a set of scales and zero it. Fill the tin with water, avoiding spillage, and note the weight in grams. Since 1g of water equals 1ml, this weight represents the tin's volume.

2. The Divisible Number The magic divisible number varies based on the type of dough:

• For White Bread: 1.78

• For 50/50 White and Wholemeal Bread: 1.71

• For 100% Wholemeal Bread: 1.66

THE FORMULA

Now, armed with these figures, you can calculate the ideal dough size for your tin using this formula:

Actual Tin Volume (in grams)/Magic Number=Target Dough Weight (in grams)

EXAMPLE: If your tin holds 1500g of water and you're making white bread (use the number 1.78), the calculation is 1500 / 1.78=842

Therefore, 842g of dough is the Target Dough Weight you can use for that tin.

ADAPTATIONS AND LIMITATIONS

However, it's crucial to acknowledge that factors like flour strength, kneading intensity, flour brand, temperature, and water quantity can impact dough volume differently. The divisible number is a guide and adjustments can be made as necessary based on your conditions

HOW TO ACHIEVE YOUR TARGET DOUGH WEIGHT

For example you have a recipe for an 842g dough but wish to bake a larger loaf with a volume of 1800g. Calculate the new ingredient quantities using the formula: First I calculate my target dough weight using the magic number of 1.78.

1800 / 1.78 = 1011

1011g is my Target Dough Weight

Ingredient Quantity/Actual Dough Weight × target Dough Weight=New Ingredient Quantity

For instance, for flour: 500 / 842×1011=600.

For the salt – 10 / 842 x 1011 = 12 Repeat this for each ingredient, and you'll have a modified recipe suitable for the larger tin.

PRACTICAL APPROACH

If this seems intricate, a simpler method is doubling the recipe for a larger tin and adjusting the portions during the process. Experiment and adopt what best suits your baking preferences.( If you double your recipe, fill your tin with the desired amount of dough and make the balance into buns.)

This has been adapted from bakewithjack’s blog.

BANANA Gluten Free Bread Mix

Tue, 06 Feb 2024 07:43:28 GMT

ingredients

All the other ingredients including salt is already added – you do not need to add additional ingredients ( other than whats listed above) to our RISEN FLOUR bread mix.

IT IS IMPORTANT TO USE EXTREMELY OVERRIPE BANANAS, the ones that smell your house out!

Baking by hand or Mixer

If you are using your bread machine, it is recommended that you use the gluten free setting on your bread machine and follow their instructions further for bread mix quantities, although it is recommended that you always put the water in 1st then the flours and dry ingredients)

method by Bread machine and food mixer

METHOD

By Bread Machine:

• Put the liquids into the tin

• Add the RISEN FLOUR GF bread mix including yeast to the mixture -Mix and once liquids have been mixed in add the banana pulp.

• Put your machine onto the gluten free setting, if your machine doesn’t have a gluten free setting put it onto the setting that only has 1 rise (rapid, quick) bread setting.

• Once bread has baked, invite your gluten free friends to the table to enjoy together.

By Food Mixer :

Add Eggs, oil and GF banana bread mix to bowl, mix for 1 min on low speed. Scrape down bowl. Mix for a further 3 mins on low speed.

Add mashed bananas and mix for 1 min on low speed.

Turn your oven up to pre-heat. Proof dough in a warm spot covered until almost double in size

Bake at 160deg C for around 60 - 90 min - do watch the loaf and take it out sooner if a skewer comes out clean when testing. If the top is browning too fast then drape foil over the top.

Once it has baked I found that if you tip it out of the loaf tin onto its side it doesn't tend to collapse.

Lamingtons

info@risenflour.com.au (Jan Schluter) — Tue, 23 Jan 2024 03:51:41 GMT

Lamingtons

Lamingtons are another Aussie invention – as iconic to Australia as the Holden Car is. This recipe has been adapted from Ngai, who has amazing recipes.

Butter sponge ingredients

125g butter, softened

220g castor sugar

1tsp vanilla essence

3 XL eggs at room temp

260g Risen Flour Plain Flour

3.5tsp baking powder

½ tsp salt

125ml milk – either full cream or Hi Lo

Icing

480g icing sugar, sifted

22g cocoa powder

15g butter

150g water, boiling (yes you do measure the water in grams, more accurate than lines on a jug)

Coating

4 cups shredded and or desiccated coconut

Method

Sponge Cake

Preheat oven to 180degC or 160 degC if fan forced
Grease a 20cm x 30cm cake pan and line with baking paper
Sift Flour salt and baking powder together leaving an overhang so you can lift it out easily.
Beat butter, sugar and vanilla until light and fluffy.
Add eggs, one at a time beating well after each addition.
Gently add half the flour and fold in alternately with the milk.
Gently pour the batter into the prepared tin and bake for 25min until a skewer comes out clean.
Allow to cool in tin for 5min and then lift cake onto cooling rack.
Once cool freeze cake for around 1.5hrs or overnight, this then allows for easy coverage of the icing and coconut as the cake will just crumble if you try and coat while soft.
Cut the cake into square sizes of your choice.

Icing

Combine ingredients in a heat proof blow and mix until smooth and syrupy. The icing needs tobe thick enough that the coconut sticks. As it cools it becomes thicker, if this happens place the bowl in the microwave for 10 – 20 sec until its runnier again.

Assembly

Place coconut in a bowl with a large surface area.
Place a piece of cake in the icing mixture using 2 forks to toss around, then lift out and place in the coconut and coat.
Place coated lamingtons on a wrack to dry out.
Repeat with remaining squares.

Store in an airtight container for 3 to 4 days or freeze for up to 3 months.

These can be split open and have strawberry jam and cream piped inside for a little decadence.

Rugbrod or Rugbrot

Fri, 27 Oct 2023 00:14:05 GMT

INGREDIENTS

For the Soaked Cracked rye and seeds

135g Water
50g cracked rye
50g other seeds / grains of your choice (sunflower, Chia etc)

For the Dough - Yield 1kg

260g Liquid Rye Levain (starter, mature)
175g Wholemeal Rye Flour
115g Bread Flour
90g Water
20g Molasses
12g Fine Salt
4g Ground Fennel or Caraway
4g Instant Dry Yeast (optional)

Prep :

Soaked Cracked Rye/Grains:

Bring the water to a boil & pour over the cracked rye, soak in an airtight container at room temp for 8 – 10hrs.

Mix by machine:

Combine all ingredients in the mixer’s bowl & mix on medium speed with a paddle attachment (not a dough hook) until you get a firm paste. Then transfer to an oiled bowl and cover well with a food cover, plastic wrap or lid.

Mix by Hand Method:

Combine all ingredients in a bowl and mixt to a firm homogeneous past.
Transfer to a lightly oiled tub or bowl and vocer wlll with a lid or plastic wrap
Then continue to follow steps as below

Bulk Ferment:

1 hour; no folds and keep it covered throughout bulk fermentation.
Shape loaf with wet hands push dough into the prepared tin and smooth the surface with wet fingers, that way the dough doesn’t stick to your hands. Then dust with the wholemeal rye flour.
Final proof for 14hrs @ 13deg C or 12 -16hrs @ 4degC (in the fridge).
When the dough is proofed its surface will be cracked, looking like a dry river bed, dust with flour on the surface which will enhance this effect.
Preheat oven to @ 260degC, with an empty baking tray at the bottom of your oven. Once oven is up to tempreture load your proofed loaf and add water to the preheated pan – BE CAREFUL STEAM CAN BURN YOU .
Lower the temperature to 230DegC and bake for 50 – 65min until the internal tempreture is 100deg C
Open the oven after the 1 ^st 15min baking and remove excess water in the pan.

For a faster fermenting bread combine 6g instant dry yeast with the other ingredients while mixing. Proof at 27degC for 1.5hrs or 21decC for 2-2.5hrs. This may appear to be a high amount of yeast but that is in relation to the small amount of flour. Because this bread is more inclusions than that of dough, it needs this amount of yeast to ferment and leaven the dough in it entirety.

If you forget to soak the rye berries early enough you can pressure cook the berries for 40min in the same amount of water. Allow th berries and water to cool to 29degC before mixing them into the dough.

Adapted from Modernest Bread

WHAT IS DIASTATIC MALT?

info@risenflour.com.au (Jan Schluter) — Mon, 16 Oct 2023 00:31:44 GMT

Diastatic Malt

Diastatic Malt : to use .... or not ....

Malt is made by sprouting barley or wheat and at just the correct time the germination process is halted by heating it. The temperature at which the grain is heated will be the deciding factor as to if the malt becomes diastatic or non-diastatic - Diastatic malt is at a lower tempreture and non diastatic malt is at a higher temp. It is then milled into a fine powder.

Diastatic malt has enzymes, most importantly amaylese and can aid in the fermentation of your dough by converting more the the starch in flour to sugar (maltose). The additional sugar also helps the crust caramalise giving colour and flavour to the loaf, in all it gives fuel in the fermatation process.

It's essential to start with a smaller amount, especially if you're experimenting with diastatic malt for the first time, and then adjust based on your preferences. Too much diastatic malt can lead to overly fast fermentation and affect the flavor of the bread.

Keep in mind that the type of flour, hydration level, and other factors in your sourdough recipe can also influence how diastatic malt behaves. Always consider these factors and be ready to make adjustments based on your observations during the fermentation and baking process.

Use diastatic malt if your fermentation appears sluggish or there is a long fermentation process such as overnight proofing or you find your crust is lacking in colour and it wasn’t because of too much steam, overproofing or incorrect baking tempretures and times.

Non diastatic malt has undergone high temperatures thereby deactivating the enzyme activity. A form of non diastatic malt that you may know is Barley Malt Syrup. It is high in Maltose and is used to add a malt or nutty flavour to dough such as bagels and enhance crust colour.

Some flours when milled don’t have enough amylase for converting the starches into maltose during fermentation of the yeasts and bacteria and the amylase activity is not of high enough levels to make quality bread. You may choose to add the diastatic malt which might increase the enzymatic activity which will then give the flour fuel for strong fermentation.

Diastatic malt is often used for a recipe that calls for a large percentage of white flour. Use it if your fermentation appears to be sluggish (you will have to use it in your next batch – you can’t add it once fermatation has begun so judge by your previous loaf).

Experiment - make a small loaf with diastatic malt and see if the loaf turns out differently (better) to the loaf you make without the malt. Remember though that you will need to use the same flour otherwise you are not comparing apples with apples (or should I say flours with flours!)

Mix the diastatic malt in with the flour before you add the water and autolyze (if you are autolysing) Start by adding no more than 0.1% of the total flour weight and then go onto using a bit more if necessary, try 0.25% of the total flour weight and increase this if you need to through testing, but not more than a total of 1%. Be careful though don’t add too much as excessive starch will be broken down during fermentation and the bread can have a gummy interior and reddish hue to it.

Use non diastatic malt (malt syrup) purely for sweetness and flavour profile, so use as you wish or as the recipe calls.

We sell both PURE diastatic Malt and a Diastatic Malt Mixture The Diastatic Malt Mixture is added at 20g per 1kg flour. I did this to make it easier for you to measure, as you have to measure such teeny weeny amounts of the pure diastatic malt if using this and not every has that ability.

Don't hesistate to contact me if you have any questions.

Jan

Refrences: - Modernest Bread

The perfect loaf – Mauritzio Leo

Baguettes

info@risenflour.com.au (Jan Schluter) — Wed, 07 Dec 2022 23:18:27 GMT

3 day baguettes

This Baguette recipe takes 3 days to make but don’t be daunted or loose interest – the processes for the 1 ^st two days is not time consuming so its not as if you are going to be making bread for the entire 3 days.

The recipe is an adaptation from Patrick Ryan and has amazing flavour.

It uses a pre-fermented dough which you make on the 1 ^st day and put in the fridge to ferment – it adds an amazing flavour to your baguettes, like a curry always tastes better the day after making it, the same applies here. The prefermented dough is allowed to sit for about 24 hours prior to using in your recipe. It develops deeper flavours. You can use either fresh yeast or instant yeast – When using fresh yeast, use double the amount you would use for instant yeast – if the recipe calls for 7g instant yeast, use 14g fresh yeast.

This recipe makes 8 baguettes but you can leave the dough in the fridge for up to 36 hours and calve off bits as you need them and bake fresh baguettes daily! The dough once shaped will be ready 2 hours after taking it out of the fridge. So take the dough out, shape and leave to rise for around 1.5hrs – 2 hours this depends on the ambient tempreture

Pre-fermented Dough

450g *Risen Flour’s (RF) Strong White Flour/ Organic White or Artisan White Flour
7g Salt
290g Water
5g Fresh Yeast (we do stock Fresh Yeast when we can – phone to see if we have any when you need some(or 2.5g/ generous pinch instant yeast).

Main Dough Ingredients

· 500g Strong White Flour

· 10g Salt

· 300ml Water

· 10g Fresh Yeast (or 5g dried yeast)

· Pre-fermented dough

Day 1 – Prefermended dough

Combine the flour and salt together in a clean bowl and give it a mix.
Crumble the fresh yeast into the water and stir together to help the yeast dissolve. If you are using instant yeast mix it in with the flour, no need to mix it with the water first.
Pour the yeasted water into the flour (for the fresh yeast only)
Combine all the ingredients to form a shaggy mass/dough.
Turn the dough out onto a clean work surface and knead for 3 to 4 minutes or alternatively use your Kitchen Aide or Kenwood Food Processor on slow speed for 2 min - please watch your machine doesn’t bounce off the benchtop.
Do not worry if your dough is slightly sticky or wet and resist the temptation to add any extra flour. This dough is kneaded less than usual doughs. What we are looking for is the dough to roughly come together into a shaggy mass.
Place the dough into an oiled bowl. Cover with cling film or one of our cotton food covers and place into the fridge for 12-24 hours.

Day 2

In the morning of the following day, remove the pre-fermented dough from the fridge.
In a large clean bowl combine the strong white flour and salt, give it a mix and then add the instant yeast, or alternatively crumble the fresh yeast into the water and stir together to help the yeast dissolve. Pour the yeasted water into the flour.
Break the pre-fermented dough into small pieces and add it to the flour and water mix. (By breaking the dough into smaller pieces it will be easier to incorporate this dough into the final dough mix. )
Begin to knead by hand for about 12 min until you get a good window pane test. Or use your Kenwood / Kitchen Aide to mix your dough with the dough hook for around 8 min until you achieve the window pane stage.
As you knead the dough you may find it to be a little wet and sticky, don’t worry, it is meant to be this way, try the slap and fold method of kneading, it works well with sticky doughs. Resist the temptation to add any extra flour, the dough will come together.
Once the window pane affect has been achieved place the dough into a large clean bowl that has been oiled. Cover with cling film and place the dough into the fridge for 18-24 hours.
If you don’t have the time once you have kneaded the dough it can be cooked on the same day, leave it to proof and ferment at room temp for around 2 hours, but by leaving this overnight in the fridge you are going to produce a far superior baguette both in flavour and texture.
The dough will be just fine in the fridge for between 12 to 36 hours.

Day 3

Remove the dough from the fridge and turn out onto a clean work surface then knock back.
Divide the dough into even portions approximately 250g each.
Shape each portion of dough into a ball and allow the dough to rest on the work surface for 5 minutes.
• This period of resting allows the gluten within the dough to relax which will help when it comes to the final shaping of the dough. Instead of trying to roll a baguette from start to finish in one go we do it in series of stages letting the dough rest and relax between each stage.
Working with one portion of dough at a time begin to form a baguette. Flatten out the dough evenly into a rough rectangle. Taking the edge closest to you, fold the dough over about an 2cm then crimp the edges together as you roll. Fold the dough over again, and again, crimping the seams together each time.
Repeat one more time so that the dough resembles a sausage about 15cm in length.
Place the dough to one side leaving it to rest while you start to shape the next portion of dough. By the time each portion of dough has been pre-shaped, the first portion of dough is ready to undergo its final shaping.
Using the palms of your hands, start in the middle and roll the dough out, moving from the middle to outside as you roll. Roll the dough out to about 30 – 35cm in length.
• Traditionally baguettes are shaped and placed to proof in a couche which is a thick piece of cotton which is used to support the baguette shape while proofing. I didn’t have one so used a thick tea towel dusted with flour or a greased baguette baking tray.
Arrange the baguettes seam side up and side by side using the tea towel as a barrier between each. Leave the baguettes to prove for about 50 to 60 minutes. If you are using the baguette baking tray to proof the baguette, put the dough seam side down as you won’t be removing it from the tray before baking.
Preheat the oven to 240°C fan assisted or its highest setting if your oven does not go that high. Place a baking tray into the base of the oven.
• The dough is ready to bake when pushed lightly with your finger and it quickly springs back.
Score the loaves at a slight angle overlapping each other with a lame, blade or very sharp knife using quick short strokes.
. Gently roll each baguette out of the tea towel and lift on to a baking tray, placing the baguettes seam side down. (ignore this step if you have proofed your baguette on the baguette baking tray).
Place in the oven and then pour some water into the hot tray at the bottom of the oven for a burst of steam. (Please be careful as steam can burst out of the oven and burn you.)
After 6 min open the door and remove the tray with water in it and continue to bake the loaf. Bake in total for around 20 - 25 min.
Once the baguettes are golden in colour and sound hollow they are baked and can be removed from the oven. Place on a cooling wrack to cool down before tucking in and and enjoying.!

WHOLE RYE & PURPLE WHOLEWHEAT BREAD WITH ANCIENT GRAIN SOAKER

info@risenflour.com.au (Jan Schluter) — Thu, 01 Dec 2022 07:22:49 GMT

FOR THE SOAKER

100g Risen Flour Ancient Grain blend
(or 100g of your choice of grains, chia, oats, buckwheat, millet )
2g salt
200g boiling water

Mix all ingredients together, cover and leave to soak for 3 to 24 hours.

I ngredients for the Dough

300g Risen Flour’s Purple Wholewheat Flour
50g Risen Flour’s wholemeal rye flour
50g Risen Flour’s Artisan Wholemeal Flour
50g rye sourdough starter
8g salt
3g instant dry yeast or 9g fresh yeast
10g honey
200g water

+/- 100g Risen Flour’s pumpkin and sunflower seeds to coat.

Make the dough

In a large bowl combine the water,sourdough starter, yeast, soaker & honey. Mix well to dissolve honey and sourdough starter and hydrate the yeast. Mix the flours and salt together then add to the liquids and mix until there is no dry flour left.
Cover and leave to autolyse for 30 minutes. This step is where the gluten starts developing and makes kneading a bit easier as the flour will also absorb some of the moisture and the gluten develops.
Tip the dough out on the table and knead using the slap & fold method for around 8 – 10 minutes. The weaker your flour the longer you will have to knead it. I kneaded my dough for 10 minutes. *Desired dough temperature 23C (74F). You can also do this process in your food processor or on the dough setting of your bread machine, but just let it knead and take the dough out of the bread machine once kneaded, don’t let it sit and proof in the machine.
Place the dough in the bowl, cover, and chill down for 1 hour.
Do 1 x fold
Cold Ferment in the fridge for up to 24 hours.
Once you are ready to bake the bread dust the dough with flour & on the edge of the bowl , release it from the bowl gently and tip it out on the table with the smooth side down. Flatten it slightly and shape it into a loaf. Fold the two sides over each other in the middle and roll the dough up gently.
Place the pumpkin and sunflower seeds in a flat sheet pan
Roll the loaf in the pumpkin & sunflower seed mixture until all surfaces are covered. Be gentle and try not to degas or deform the dough.
Place the dough in a 1kg loaf tin or I used two 500g tins.
Final proofing will take 3 – 4 hours depending on the temperature of your kitchen.
During the final hour of fermentation preheat your oven to 210C (410F) fan off.
Bake for 40 minutes.If you find the top is browning too much over loosely with foil*
Take the loaf out of the tin. Place it back into the oven. Lay it down on its side to prevent it from deforming. Bake for another 10 minutes. This step will ensure that the loaf keeps it shape as it cools, and it will attain an even bake on the crust all around.

NOTE 1 : Fermenting: This step begins as soon as you cease kneading. Fermentation is necessary to develop flavour and the longer you leave it the deeper the flavour development, .

CIABATTA - EASY

Mon, 17 Oct 2022 04:05:19 GMT

CIABATTA - EASY RECIPE

INGREDIENTS:

8g Risen Flour's dried instant yeast

200g Risen Flour's Durum Semolina

400g Risen Flour's pizza Milano flour (or strong white bread flour)

480g water

11g Salt

METHOD

Place yeast, 400g flour, 200g semolina , 450g water and 11g salt in an electric mixer.
Beat on medium-high speed until just combined and slowly add more water a little at a time and allow to absorb before adding more water. Check the dough and if its not absorbing any more water discard the balance of the water, otherwise add the rest slowly.
Mix until full gluten development has been reached - about 25 min in a domestic mixer scraping it off the hook as it creeps up.
The dough will be a wet and sticky. Do the window pane test - with wet hands pull the dough apart and it should stretch and become transparent with a clean smooth membrane. You should be able to stretch the dough for around 10cm before it breaks. (dough will be quite wet).

With wet hands transfer to a greased bowl cover with a clean tea towel and set aside at room temperature for 1-1.5hrs during this time do 2 sets of stretch and folds 30min apart. ( a stretch and fold is taking one edge of the dough and lift it up and fold it over to the middle, then repeat with the other sides ), OR until doubled in size ( In warmer tempretures it may take less time so keep an eye on it). It should be wobbly and bubbly.
Once its rested place the dough gently on your baking tray that has been heavly floured (you can use baking paper too) - cut into shape sprinkle the top generously with flour on top and allow to proof for 30 - 45min more at room temp covered.
Preheat oven to fan forced 240°C. Place a saucepan on the bottom of the oven with a rack above it.
Bake for 25-30 minutes until bread is risen, golden and bottom sounds hollow when tapped. Cool on a wire rack for 1 hour.

Enjoy - if you have any questions please drop me an email or give us a call.

Jan

CIABATTA - ADVANCED METHOD

info@risenflour.com.au (Jan Schluter) — Thu, 13 Oct 2022 06:40:40 GMT

CIABATTA - ADVANCED METHOD

INGREDIENTS:

1. 55g Water

10g Salt

2. 395g Water

5g Malt Syrup

3g Instant Dry Yeast

3 . 515g Risen Flour's Strong White , Organic or Artisan White Bread Flour

4. 20g Olive Oil

METHOD

Mix

By Hand : Stir together 1 and set aside; Combine 2 in a bowl and stir to dissolve, add 3 and mix to a shaggy mass; autolyse (leave to rest) for 20-30min; add 1 and 4 and mix dough to medium gluten development.

By Machine : Sitr together 1 and set aside; combine 2 in mixers bowl and stir to disolve yeast; add 3 and mix on low speed to a shaggy mass; autolyse for 20-30min; mix on high speed to a medium gluten developement; add 1 and mix on low speed until fully inorporated; add 4 and mix on medium speed until incorporated.

Bulk Ferment

2.5hrs total; 2 folds (1 fold every hour after the 1st hour), 30 min rest after final fold; check for full gluten development using the windowpane test (stretch the dough between your fingers as thin as you can without it breaking - it should become transparent before breaking.)

Divide and Shape - to make :

1kg loaf - do not divide

500g - divide into 2

250g - divide into 4

rolls - 50g each raw weight

Divide into suare or rectangles at desigred weight or leave whole (1kg loaf). Transfer the dough to a wooden board or the back of a sheet pan covered with a well floured coughe or teat towel to cradle the dough.

Final Proof

27DegC @65% RH (Relative Humidity) or at 21Deg C

1kg loaf - 1.5.-.2.5hrs or 2.5hrs - 3.5hrs (@ 21Deg C)

500g loaves - 1hr - 2hrs or 1.5hrs - 2.5hrs

250g loaves 45min - 1hr or 1hr - 1.5hrs

rolls 30 - 45 min or 45min - 1hr

Preheat oven to 220Deg C
Place pan at bottom of oven to put water in when loading the dough.
Once dough is in oven pour a bit of cold water in hot tray below dough to create steam
Bake in fan forced oven for 20 - 22 min or until it sounds hollow when the underneath is tapped

Enjoy - if you have any questions please drop me an email or give us a call.

Jan

Gourmet Savory Crackers

info@risenflour.com.au (Jan Schluter) — Wed, 12 Oct 2022 02:16:24 GMT

This is a wonderful versatile cracker recipe based on the wonderful Nagi from recipe tin eats

Ingredients

· 250 ml milk

· 50g brown sugar , packed

· 1/4 cup plain unsweetened yoghurt

· 75g Risen Flour's Premium plain flour or Artisan White Flour

· 50g Risen Flour's Small Batch or Artisan Wholemeal Flour

25g Risen Flour's Rye Wholemeal Flour

· ½ cup dried cranberries, rasins or dried fruit of choice

· 1 tsp baking soda / bi-carb (or 3 tsp baking powder)

· ½ cup rolled oats (or 1/3 cup more nuts of choice)

· ¼ cup sunflower seeds (or other seeds or nuts of choice)

SPICES:

· ½ tsp ground turmeric

· ½ tsp cinnamon

· ¼ tsp nutmeg (or All Spice or 1/8 tsp cloves)

· ¼ tsp dried thyme

· 1 tsp dried rosemary (or ½ tsp more thyme)

· ¼ tsp salt

· 1/8 tsp black pepper

Instructions

Preheat oven to 180C/350F
Grease and line a small loaf tin with baking paper or use a nut loaf tin I lined with some baking paper and greased each end of the tin.
Whisk the milk, sugar and yoghurt in a bowl.
In a separate bowl, add Risen Flour's Premium plain flour, Small Batch or Artisan Wholegrain, Rye Flour and cranberries. Stir to mix up cranberries or dried fruit.
Add remaining ingredients, including Spices, plus the milk mixture. It should be a thick batter.
Scrape/pour into tin. Bake for 25 minutes or until a skewer inserted into the middle comes out clean.
Cool on rack, then wrap in cling wrap and freeze for at least 2 hours, up to 3 months. (Note 2)
Unwrap loaf and allow to thaw partially so the outside is not rock hard frozen (around 20 minutes) They are easier to cut if partially frozen.
Preheat oven to 120C/250F . Place one shelf in the middle, and another shelf beneath it.
Use a serrated bread knife to slice thinly – around 2 mm thick Place biscuits on 2 large baking trays, you can squeeze them in as they won’t expand or stick.
Bake for 50 minutes or until they are a light brown, swapping trays halfway.
Leave biscuits on tray to cool – they will harden so they snap when you break them.
Store in an airtight container for 4 weeks or longer - I have kept mine for months and they taste just perfect!

Recipe Notes:

1.The size of the loaf tin determines the shape of the cracker. I like using the round nut loaf tins.

You can substitute the spices out for whatever you enjoy - your imagination is your limitation.

WHY DOES MY BREAD SPLIT?

Mon, 18 Apr 2022 08:55:17 GMT

cAUSES FOR BREAD SPLITTING

Baking can sometimes be challenging but that is half the fun. How boring it would be if we didn’t keep it interesting by having something knock us from the left field!

Bread splitting and bursting in the wrong places can happen to all of us, and probably have over the course of our baking, even experienced bakers can have this issue. There are numerous factors that can cause this.

Some of the reasons are listed below:

Dry or Wet Dough
The crust has formed and gone hard too soon, or:
Too much pressure has built up in the dough;
The dough was either too wet or too dry,
The slashing of the dough wasn’t sufficient or you didn’t do it,
Under proofing,
Shaping and the skin tension.

DRY DOUGH

If the dough was too dry it can form a crust too early before it’s had time to rise, then when it begins to rise it forms cracks which then burst in odd places when the pressure builds up. Steam is important in this stage of baking of some breads like sourdoughs so it’s a good thing to try and use steam.

There are numerous ways to incorporate steam in your baking. If you are lucky enough to have an oven with a steam function then use that during the 1 ^st 10min of baking, then let the steam out and bake dry.

If you are like the rest of us and not have the steam function, when you turn your oven on to heat up put a pan of hot water in the oven to heat up together with the oven so when you load your bread there is steam in the oven.

You can also pour a bit of hot water into the base of your oven when you load your bread but BE CAREFUL OF THE STEAM IT PRODUCES -IT CAN SPLASH BACK AND BURN.

If you bake your bread in a Dutch oven, once you have loaded your dough on the baking paper & into the Dutch oven place a couple of blocks of ice between the paper and the pot, quickly close the lid and bake as normal.

WET DOUGH

If the dough is too wet it can create extra steam in the bread and add to the pressure that is already building up in the bread by the gases produced by yeast. This will cause your bread to burst in odd spots and not where you have slashed it. Try reducing the hydration of your bread dough.

SHAPING AND TENSION

This can have an effect on your bread too, now don’t get this confused with sourdough. When you are shaping a yeasted (not sourdough) bread you need to make sure you don’t leave air pockets in it. What you are doing is creating an outer skin of dough around the mass when you shape your bread and if you leave air pockets these will push their way to the surface of the bread upon baking and create bursts and splits in the bread.

On the other hand, you also need to make sure you don’t make the skin too thin and too tight because if you do that when the bread rises the skin won’t be thick or strong enough and it will rip If this happens then it means your tension was too tight, so there is a fine balance.

The seams of your bread need to be hidden so make sure they are at the bottom of the bread when you put them in the loaf pan to do the final proof (although for sourdough’s in a banneton the seam needs to be on the top so when you tip it out the seam is then on the bottom.)

To create a good seam in a round loaf once you have gathered the dough into the centre of the round with a combination of the side of your hand by your baby finger edge and your bench scraper, move your hand under the loaf creating tension on the opposite side and move it 90deg, do this a few times until you have created some tension.

When creating tension in a rectangular loaf once you have folded the edges in do the same thing as above but instead of turning the dough by 90 deg pull it towards you to create the tension. Then pinch the edges closed or even roll them with your fingers to close the edge. Lift the dough up and place it in the greased loaf tin seam side down.

PROOFING

What does proofing have anything to do with your dough splitting? – well if it is under proofed it will do more proofing in the oven and behave like a volcano and the gasses will build up and burst out anywhere they can find space to.

How do you know if your bread is over proofed, under proofed or just right?

If you poke your bread and it doesn’t bounce back and the whole remains its over proofed and won’t have much rise - its exhausted!

On the other hand if you poke the loaf and it springs back like a tramp then it has way too much energy still and is under proofed and can be left a little longer.

Now, if you poke your bread and it springs back a bit but leaves a pock mark (indentation) then its just perfect! So quickly put it in the oven to bake. (hopefully by this stage you have already had your oven on heating up.

How long does it take to proof a loaf? – well that will vary according to where you live, how hot it is or cold it is or how humid it is so I can’t actually answer that question categorically, but a loaf can take anything from 30min to 1 hour at room temp to proof – a fridge will slow it down a bit and is excellent for sourdough breads.

For standard yeasted breads it will still proof rather faster than sourdough so don’t think you can set and forget unless you are doing a slow rise and have used a teeny amount of yeast – but then remember to follow your recipe.

I hope this has helped you a little, please feel free to get in touch with me if you have any other questions.

German Sunflower Seed Loaf

info@risenflour.com.au (Jan Schluter) — Thu, 25 Nov 2021 07:06:54 GMT

German sunflower seed Bread

Ingredients for the dough & method

A :

For the soaked sunflower seeds

75g water

75g toasted organic sunflower seeds

For the dough

425g Liquid rye levain, mature (See recipe "levains of various kinds" under Blog section)

150g Soaked toasted sunflower seeds

120g Wholemeal Rye flour

100g Wholewheat flour

50g High Gluten Bread Flour the Organic, Premium White or our Artisan Single Origin flour will do well

9g Fine Salt

For the topping:

Sunflower seeds

Prep the sunflower seeds by boiling the water and adding the toasted sunflower seeds – leave to soak for 8 – 10hrs

Mix (by hand) section B in a bowl and stir to dissolve yeast. Add C and mix with one hand using a squeeze and release motion, until fully incorporated. Transfer to a lightly greased bowl, cover and leave for around 10min.
If you use a machine, in the bowl combine B in the mixers bowl and stir to dissolve yeast. Add C and mix on medium speed until fully incorporated, then cover and leave to stand for 7 min.
Bulk Ferment:
For 30min, no folds and keep covered throughout.
For a large loaf – don’t divide
For a small loaf divide
Shape the dough directly into the loaf pan(s) with wet hands, push dough into the pans and smooth the surface, top with sunflower seeds.
Final proof @ 27DegC and 65% relative humidity for a large or small loaf 1 – 2 hours.
Or for final proof at 21dec C proof for 2 – 3 hours

Baking times and temps

For a large 1kg loaf using a convection oven steam after closing the oven ( you can pour boiling water into a pan at the base of the oven). Bake at 245degC for 25-30min on the lowest fan setting for a 1kg loaf.
Or if you are baking in a loaf pan ( as opposed to proofing in banneton and tipping onto board) on a baking stone bake at 250degC for 15min, drop temp to 180degC and bake for 30min
For a small 500g loaf – as above for the steam process and bake at 245degC for 20min.
Or if you are baking in a loaf pan ( as opposed to proofing in banneton and tipping onto board) in a bake loaf pan on a baking stone, bake at 250degC for 15min, drop temp to 180degC and bake for 10min.
Tips
Make sure your work surface is well covered with rye flour when dividing & shaping the dough (if you divide it).
When dough is fully proofed the top of the loaf will dome and crack a bit.
Remember that baking times can vary. The best way to ensure the bread is baked is to check its core/inside temp which should read between 98 – 100degC. After baking allow the bread to rest in the pan for 5 min before unmolding it, this will help the bread keep its shape. Unmold onto a wire rack and allow to cool.
Even though you may be baking in a pan it is suggested you place the pan on top of a baking stone (like a pizza stone) which will help speed up the baking process and get better results.

Enjoy - if you have any questions please drop me an email or give us a call.

Jan

Levains of various kinds

info@risenflour.com.au (Jan Schluter) — Thu, 25 Nov 2021 07:06:52 GMT

levains

Liquid Rye Levain

The following flours can be used to start this levain, wholemeal or light rye. Einkorn (we are hopefully getting this in at the end of the year 2022) Khorasan, Spelt or a mix of these.

If you feed the levain regularly it will develop more lactic and acetic acids over time which you will taste in your bread. The souring process will level off after around 10 – 14 days.

Feed the levain twice a day if you want to create a stronger metabolism. Make enough for your recipe and to feed each day.

To make a liquid rye levain combine:

Composition:

120% water

100% rye flour (or combination of flours)

25% liquid levain (mother)

Feed once a day in winter or twice a day in summer / hotter months

Storage:

Store at around 20 – 22degC

Time in hours after feeding and degrees of sourness guideline below:

8-10 hours – young levain, mellow flavour

12-14 hours – Mature levain – increased flavour

16 – 18 hours – ripe levain and has a pronounced sour flavour

23-25 hours - not usable at this point for leavening the dough.

Stiff levain

Composition:

100% flour

60 – 70% water

25% Levain (Mother)

Follow the same steps as above.

Liquid osmotolerant levain

Composition:

100% flour

100% water

20% sugar

25% liquid levain

Feed : every 12 hours

Storage Temp : 20 - 22decC

Time in hours after feeding and degrees of sourness guideline below:

8 - 10 hours young

10 - 12 hrs Mature, ideal peak stage

13 -14hrs usable but starts to decline.

Lievito Madre levain (this term is synonymous with stiff levain and is frequently used in panettone recipes)

Composition:

100% flour

45 -50% water

20% sugar (you can make this levain without the sugar if you wish)

50% liquid levain

Feed: every 12 hours

Storage Temp: 20 - 22degC

Time in hours after feeding and degrees of sourness guideline below:

8-10 hours – young levain, mellow flavour

12-14 hours – Mature levain – increased flavour

16 – 18 hours – ripe levain and has a pronounced sour flavour

23-25 hours - not usable at this point for leavening the dough.

Enjoy - if you have any questions please drop me an email or give us a call.

Jan

Breadcrumb Artisan Loaf

info@risenflour.com.au (Jan Schluter) — Mon, 08 Nov 2021 01:13:38 GMT

Breadcrumb artisan Bread

Ingredients for the dough

310g Risen Flour Artisan White or Premium Strong White Bread Flour
190g Finely milled dried breadcrumbs from your stale bread
10g Risen Flour’s Diastatic malt Mixture
7g Instant Yeast
460g water

Method

Measure water into bowl.
Add flour first, then add breadcrumbs.
Add diastatic malt mixture and give quick mix into flour.
Add salt and distribute salt through flour.
Add yeast and distribute yeast through flour.
Don’t pour yeast and salt together in piles- the salt will kill the yeast!
Start mixing flour into the water to form a shaggy dough, if you find that the dough is very dry then add small amounts of water (10g) and mix until you get a firm, but not too dry dough.
Cover and leave to autolyze for 10 min.
Take dough out of bowl and now knead by hand for at least 15 min (or if you have a machine that can do the job them use that, but this is quite a firm dough so you know what your machine is capable of capacity wise.
Once kneaded, cover and again put the dough back in the bowl and leave for 30 – 45 min to rise.
Knock back, reform into a ball and proof again – this just develops the flavour a bit more.
Spray your loaf tin with non stick spray.
Once the 2 ^nd proofing is complete knock back again and preshape – leave on bench for 5-10min to relax dough.
Do final shape and place in prepared loaf tin.
Preheat oven to 220degC (428 F) Gas 7
Allow to rise in a warm spot for 30min.
Place in oven with a container of boiling water to create steam for the 1 ^st 10min
Bake for a total of 25min or until the internal temp is 88degC (190Deg F)

Chocolate Chip Cookies, Risen Flour's favourite!

info@risenflour.com.au (Jan Schluter) — Wed, 22 Sep 2021 06:02:32 GMT

Chocolate chip cookies

There is not much more in life that gives you the warm fuzzies than childhood memories of the aroma of baking cookies & breads. This recipe does exactly that for our family. When our girls were young I used to make these biscuits often for them and if I didn't put the biscuit tin out of reach they would be gone faster than I could bake them! - Let me help you create memories for your family and community by sharing this recipe with you. Let your imagination be your limitation, nothing stopping you from adding more chocolate, different types of chocolate and / or nuts. Whatever you have on hand is what you use.

INGREDIENTS

125g butter, softened

¼ cup sugar

3 tbsp condensed milk

225g RISEN FLOUR’S Plain Flour

Pinch of salt

1tsp baking powder

½ cup chocolate chips or chopped dark chocolate (or more if you want - Yum!)

1tsp vanilla essence

METHOD:

Preheat oven to 180degC.

Line a baking tray with baking paper

Cream together the butter, sugar, condensed milk and vanilla until light and fluffy

Sift the flour, salt and baking powder together and fold into the creamed mixture.

Mix in the chocolate chips or chopped chocolate

Roll tablespoonfuls of the mixture into balls, place on the prepared tray and flatten with a floured fork.

Bake for 20min until golden. Leave on the tray for 1-2 min then place n a wire rack to cool.

Risen Flour Notes and tips :

Add white chocolate or nuts, or a mixture of chocolate. No hard and fast rules regarding additives, just whatever takes your fancy at the time or what you have on hand.

Why not double the batch and give some away to friends or neighbors.

Ancient Grain Sourdough Recipe

info@risenflour.com.au (Jan Schluter) — Sat, 07 Aug 2021 04:59:16 GMT

Ancient Grain Sourdough Bread

Ingredients for the dough

Water 15g
Fine Salt 10g

Stir these two ingredients together and set aside.

295g Water
260g High Gluten Bread Flour

( I recommend our Premium Strong White Bread Flour 12% or our artisan Single Origin White Flour)

160g Levain, mature
60g Khorasan Flour
60g Emmer Flour
50g Spelt Flour
7g Bread Improver
1 tsp Diastatic Malt MIXTURE (We have already blended our diastatic malt to make it easier to use as such tiny quantities are required when used.)
100g Sprouted Sorghum (optional)

Method

Combine Water, Flours, Bread Improver and Diastatic Malt mixture to a shaggy mass, let it autolyze (stand) covered for 30min.
Then add the salt and water mixture and Sorghum and mix to medium gluten development.
Transfer to a lightly oiled tub or bowl, cover well with a lid or plastic wrap.
Bulk ferment for 2.5hrs total, including 2 folds (1 fold every hour after the 1 ^st 30min). 30 min rest after the final fold. Use the windowpane test to check the gluten development. If underdeveloped leave for a further 30min and check again.
Divide and shape your dough into the required boule/ batard shape.
Rest for 20min
Final proof @ 13degC for 14 hours
Or
Final proof @ 4deg C for 12 – 16hrs
Bring your oven to temperature with the dutch oven in the oven while heating up.
Cut a piece of baking paper and place proofed dough on paper and score. Only take your dough out of the fridge once the oven is UP TO TEMP.
Carefully place the dough into the dutch oven, place the lid on and put it back in the oven to bake.
Bake your 1kg loaf at 260DegC for 45min (with the lid on), then take the lid off and bake without the lid for a further 10min.

Sourdough Bread Mix

administrator@heliummarketing.agency (Helium Marketing) — Mon, 24 May 2021 07:44:34 GMT

ingredients

All the other ingredients including salt is already added – you do not need to add additional ingredients ( other than whats listed above) to our RISEN FLOUR bread mix.

Baking by hand or Mixer

(If you are using your bread machine, it is recommended that you use the basic setting and follow their instructions further for bread mix quantities, although it is recommended that you always put the water in 1st then the flours and dry ingredients). Results can vary depending on seasonal changes and temperatures / storage of product, so it may be necessary to adjust the water and flour ratio. Check the dough in the first 10 min of kneading. If the dough is too dry add 1-2 teaspoons of water extra, if too sticky add 1-2 tbsp of dry bread mix. The dough should be forming a smooth round ball.

method by hand or bREAD mACHINE

METHOD - Bread Machine

Add water to tin

Add RISEN FLOUR Premix

Add yeast

Set Machine to correct setting (Basic setting in this case)

Commence cycle

Invite your family and community around to enjoy together.

METHOD – by hand or food mixer

• Put the RISEN FLOUR bread mix into a large mixing bowl –

• Sprinkle RISEN FLOUR's instant yeast on top and mix in.

• Make a well in the center and add the water to the flour.

• Slowly begin to draw in the flour with your hands, Danish Dough whisk/ dough scraper or mixer using the dough hook.

• Once all mixed into a shaggy dough let it rest for around 5 to 10 min to help develop the gluten.

• Now start kneading the bread on a counter top or in your mixer (by hand for around 15 - 20 min or by machine 12 min). The dough will be wet but don’t be tempted to add more flour unless truly necessary – humidity and weather conditions can greatly affect your dough. The dough will be sticky at first but just continue to knead and the dough will come together and become less sticky – (there are plenty of videos online to show you different kneading techniques – choose the best one to suit you)

• If kneading by hand knead for at least 10 to 12 min – if kneading in a mixer – knead for around 8 – 10 min on 2nd speed. If you wish take the temperature of the dough and it should be around 26 – 28 Deg C. Tip: you will know your dough is ready when you can stretch it for 5 cm without it breaking, its called the window pane test. Have a look here :- https://www.youtube.com/watch?v=aYNj9FZAbzM

• Transfer dough into a lightly greased bowl and cover with a tea towel or plastic wrap and allow to proof for around 1 hour or until double in size.

• Knock back gently and mould into the shape you wish to create. Place into the greased loaf tin or baking sheet. Try and create some tension in the shape by tucking the dough under itself (lots of videos online will show you how to achieve this) – don’t stress if you haven’t done this the bread will taste DEVINE.

• Cover again and allow to rise for around 30 – 40 min

• Bake at 220 Deg C for around 30 min (if you find the crust is getting too golden too fast then reduce your temp to around 200deg C and place a piece of foil loosely on top of the loaf

• Once cooked and sounds hollow when tapped take out of oven and turn onto a wire rack to cool.

• If you have the patience, allow to cool for around 1hr before slicing and then gather everyone around the table for great eating/community and memory creating!

SOFT Gluten Free Bread Mix

Mon, 24 May 2021 07:43:30 GMT

ingredients

All the other ingredients including salt is already added – you do not need to add additional ingredients ( other than whats listed above) to our RISEN FLOUR bread mix.

Baking by hand or Mixer

method by Bread machine and food mixer

METHOD

By Bread Machine:

• Put the liquids into the tin

• Add the RISEN FLOUR GF bread mix including yeast to the mixture

• Put your machine onto the gluten free setting, if your machine doesn’t have a gluten free setting put it onto the setting that only has 1 rise (rapid, quick) bread setting.

• Once bread has baked, invite your gluten free friends to the table to enjoy together.

By Food Mixer :

Add Liquids into the bowl then the yeast & GF Soft Bread Mix.

Mix for 1 min on low speed with a dough hook.

Scrape down side of bowl and continue mixing for 4 to 5 min.

Take the dough out of the bowl, and divide as you wish into loaf pans

Proof dough in a warm spot covered until almost double in size at 85% relative humidity until loaf is nearing the top of the tin. (I put a small container in the oven with hot water in it to create the humid environment. If you can, set your oven to 30 degC and proof your loaf in there with the humidity. If you don't have a 30 deg C setting then put the loaf in a warm humid place, or even in your oven with the light on - no temp! - Take the bread out of the oven prior to heating up to bake.

Bake at 210degC for around 35-40min, for the 500g loaf and using steam to promote crust colour and sheen.

To produce steam in your oven place a empty oven proof dish in the oven when heating, once you have placed your dough ready to bake in the oven, pour (very carefully!) hot water into the empty dish and quickly close the oven door.

Organic Wholemeal Bread Mix

Sat, 24 Oct 2020 05:56:17 GMT

ingredients

All the other ingredients including salt is already added – you do not need to add additional ingredients ( other than whats listed above) to our RISEN FLOUR bread mix.

Baking by bread machine

If you are using your bread machine, it is recommended that you use the basic setting and follow their instructions further for bread mix quantities, although it is recommended that you always put the water in 1st then the flours and dry ingredients). Results can vary depending on seasonal changes and temperatures / storage of product, so it may be necessary to adjust the water and flour ratio. Check the dough in the first 10 min of kneading. If the dough is too dry add 1-2 teaspoons of water extra, if too sticky add 1-2 tbsp of dry bread mix. The dough should be forming a smooth round ball.

method by hand

Put the RISEN FLOUR Organic bread mix into a large mixing bowl and sprinkle the instant yeast on top and whisk through the flour
Make a well in the centre and add the tepid water.
Slowly begin to draw in the flour with your hands, Danish Dough whisk/ dough scraper or mixer using the dough hook. (If you are using a mixer, use the dough hook and mix on low speed to draw all the flours together)
Once all mixed into a shaggy dough let it rest for around 10 min to help develop the gluten.
Now start kneading the bread on a counter top or in your mixer. The dough will be wet but don’t be tempted to add more flour unless truly necessary – humidity and weather conditions can greatly affect your dough. The dough will be sticky at first but just continue to knead and the dough will come together and become less sticky – (there are plenty of videos online to show you different kneading techniques – choose the best one to suit you)
If kneading by hand knead for around 12 to 15 min – if kneading in a mixer – knead for around 10min on 2nd speed. If you wish to take the temperature of the dough it should be around 26 – 28 Deg C. If it isn’t don’t stress, its ok.
Transfer dough into a lightly greased bowl and cover with a tea towel or plastic wrap and allow to proof for around 1 hour or until double in size in a warm place.
Knock back gently and mould into the shape you wish and put into the greased loaf tin or baking sheet. Try and create some tension in the shape by tucking the dough under itself (lots of videos online will show you how to achieve this) – don’t stress if you haven’t done this the bread will still taste DEVINE.
Cover again and allow to rise for around 30 – 40 min, in the meantime put your oven on to preheat it.
Bake at 220 Deg C for around 20 min then reduce the temp to 200degC for the following 11 min (if you find the crust is getting too golden too fast then reduce your temp a little)
Once cooked and sounds hollow when tapped take out of oven and turn onto a wire rack to cool.
If you have the patience, allow to cool for around 1hr before slicing and then gather everyone around the table for great eating/community and memory creating!

Spelt Wholemeal Bread Mix

Wed, 07 Oct 2020 08:58:43 GMT

Whole meal spelt recipe

ingredients

All the ingredients including salt have been added already – you do not need to add additional ingredients ( other than whats listed above) to our RISEN FLOUR bread mix.

Baking by Bread Machine

If you are using your bread machine, it is recommended that you use the basic setting and follow their instructions further for bread mix quantities, although it is recommended that you always put the water in 1st then the flours and dry ingredients. Results can vary depending on seasonal changes and temperatures / storage of product, so it may be necessary to adjust the water and flour ratio. Check the dough in the first 10 min of kneading. If the dough is too dry add 1-2 teaspoons of water extra, if too sticky add 1-2 tbsp of dry bread mix. The dough should be forming a smooth round ball.

METHOD – by hand or food mixer
• Put the RISEN FLOUR bread mix into a large mixing bowl
• Add the yeast and mix in with a whisk
• Make a well in the center and add the tepid water.
• Slowly begin to draw in the flour with your hands, Danish Dough whisk/ dough scraper or mixer using the dough hook
• Once all mixed into a shaggy dough let it rest for around 5 to 10 min to help develop the gluten.
• Now start kneading the bread on a countertop or in your mixer. The dough will be wet but don’t be tempted to add more flour unless truly necessary – humidity and weather conditions can greatly affect your dough. The dough will be sticky at first but just continue to knead and the dough will come together and become less sticky – (there are plenty of videos online to show you different kneading techniques – choose the best one to suit you)
• If kneading by hand knead for around 15 min and test the dough by stretching it between your fingers to see how far it stretches without breaking Tip: you will know your dough is ready when you can stretch it for 5 – 10cm without it splitting or breaking (the window pane test)
• If kneading in a mixer – knead for around 10 – 12 min on 2nd speed. If you wish take the temperature of the dough and it should be around 28-30 Deg C.
• Transfer dough into a lightly greased bowl and cover with a tea towel or plastic wrap and allow to proof for around 1 hour or until double in size.
• Knock back gently and mould into the shape you wish and put into the greased loaf tin or baking sheet. Try and create some tension in the shape by tucking the dough under itself (lots of videos online will show you how to achieve this) – don’t stress if you haven’t done this the bread will still taste great.
• Cover and allow to rise for around 45 min
• Bake at 200 Deg C for around 30 min (if you find the crust is getting too golden too fast then reduce your temp to around 200deg C
• Once cooked and sounds hollow when tapped take out of oven and turn onto a wire rack to cool.
• If you have the patience, allow to cool for around 1hr before slicing and then gather everyone around the table for great eating/community and memory creating!

Community Newsletters

info@risenflour.com.au (Jan Schluter) — Wed, 30 Sep 2020 07:53:52 GMT

Community newsletter #2

Hello again

Time flys! - I trust everyone is enjoying all the bread making and starting to think about Christmas which is just around the corner. I am procrastinating ...... I always make Christmas cakes to sell and I am wondering if this year I should actually make the flour blend (so blend the flour for you with all the yummy spices in it already so that all you need to worry about is the mixed fruit, eggs and butter? - what are your thoughts .... text me on 0490 261 536 if you think you would purchase 500g bags of the blended flour, I could also supply the dried fruit too if you would prefer, but again let me know by texting or emailing me (admin@risenflour.com.au) to let me know your thoughts.

On another exciting note. We will be at FREO FARMERS MARKET tomorrow (Sunday 25 October) for the 1st time selling our wonderful flours and bread mixes, please pop in and say hi. We would love to meet you all. It only runs until lunch time so be in quick. We won't be there every Sunday, but if all things go well we will try and be there every alternate week.

BASIC BREAD MAKING COURSES HAVE BEGUN! - I am now running some basic bread making courses from the unit in East Vic Park - the next one I have available is 21st November - spaces are limited so book quickly - $65 per head - from 10am to around 1.30pm ish and that includes notes, recipe, baking tin, scraper and ingredients to make your loaf. To book into the class email me your name to admin@risenflour.com.au. Bring a friend too and have fun. Cant wait to meet you!

S ourdough classes will start in the new year.

Please remember we have a click and collect option so if you would prefer to collect your flours and bread mixes from our unit, purchase your products and then the click and collect option and we will let you know when we are there so you can collect.

Also remember that the warmer months are approaching so if you are a sourdough baker (as I am ) your sourdough starter will be becoming far more active now and you will have to start feeding it twice a day. We have a great rye flour for you to use for yours and its not expensive either so having to discard won't be so hard on the pocket. My starter (Gertie) has risen out of her jar a couple of times already!

Newsletter #1

Hello Community of fellow bakers and bread makers

Thank you so much for signing up to be apart of our online community. As you may (or may not) be aware we are a new business, family-run and based in the beautiful Western Australia, East Vic Park to be precise.

This is a heads up to you all (as I promised in my 1st email to you about being the 1st to know about specials etc) – at the end of this week we have a special on 2 types of bread proofing bannetons which I have been able to find, 23cm round and 25cm oval, so if you are keen to get your hands on one at a very reasonable price, jump in early – Sale starts on Thursday 1st October - Go to the UTENSILS page to purchase. They are very reasonably priced too!

We do have a click and collect option now from our unit, but we will need to organize a time that is convenient for us both, as Eric and I are not always there, but will make every effort to be there at a time that suits you to collect.

If you haven’t already tried it, you must try our North African Bread Mix which I developed. It has nigella and sesame seeds in it– I often make the dough and then shape it into a baguette, bake and have it with a cheeseboard with dips and spreads, but sometimes I make it into a loaf as well – divine toasted.

Another product of ours which I am passionate about is our Artisan Single Origin Flours which have been grown right here in Geraldton! How awesome is that to know exactly where the flour was grown and that its not mixed with other wheats!.

A little background: -

I basically LOVE feeding people, it is my passion to see happy full tummies – I am not a gourmet chef and am not very good at presenting artistic stylized dishes, in fact I don’t have the patience to do that, although I must say my son-in-law is a chef who does an amazing presentation of his food!

I produce food to fill you and make you content, I do love experimenting though with flavours and different cultures foods – am always up to try something new. Just a little while ago I met the lovely Mei, from Mei’s Noodles in East Vic Park (she has authentic Chinese noodle soups and dishes – give her a try) and she was saying how she wanted to learn how to make hand-pulled noodles, I had never tried this before but Mr Google did his trick and showed me how. I then went and made some, albeit a lot slower than those amazing professional chefs. Have a look online if you are keen.

I also LOVE baking and I love baking breads and sourdough breads. Just at the start of this COVID period I was baking my sourdoughs and couldn’t find the specialty flours I wanted to use and I wanted to make loaves of bread for our neighbours and friends to lighten their days and bring joy back to families and the community back together through the sharing of bread around a table.

Due to the lack of availability to the marketplace we (Eric, my husband and I) decided to help bring the community together again and source the flours, and here we are. I am passionate about helping you, the community, so please please don’t hesitate to drop me a line if you are wanting any info or have any feedback or have any questions, If I don’t know the answer to your question I will endeavor to find the answer and get back to you.

We are also trying to source some new trade partners to sell our product. At the moment we are at Swansea Street Markets but are in the process of negotiating with other outlets as well. I will keep you posted!

On another note - I will be running bread baking workshops in the very near future, just in the process of finalizing dates and as soon as that is complete I will let you know Also Sourdough workshops in the new year – again you will be the 1st to know and will send an email a day or so before I post to social media.

We also have a new bread mix I am developing which should be available soon- Keep your eyes peeled.

Well that’s enough from me tonight. Have an awesome week, make a loaf of something be it bread, banana bread, muffins, flat breads or whatever you choose and share it amongst your family and friends.

Blessings!

Jan and Eric.

Soy n Linseed Bread Mix

Tue, 22 Sep 2020 01:00:45 GMT

ingredients

All the other ingredients including salt is already added – you do not need to add additional ingredients ( other than whats listed above) to our RISEN FLOUR bread mix.

Baking by hand or Mixer

Results can vary depending on seasonal changes and temperatures / storage of product, so it may be necessary to adjust the water and flour ratio. Check the dough in the first 10 min of kneading. If the dough is too dry add 1-2 teaspoons of water extra, if too sticky add 1-2 tbsp of dry bread mix. The dough should be forming a smooth round ball.

method by hand & bread machine

METHOD – Bread Machine

Add water in tin

Add RISEN FLOUR Premix

Add yeast

Set Machine to correct setting

Invite your family and community around to enjoy your RISEN FLOUR bread with your favourite toppings.

METHOD – by hand or food mixer

• Put the RISEN FLOUR bread mix into a large mixing bowl –

• Add the instant yeast and whisk through the flour

• Make a well in the center and add the tepid water.

• Slowly begin to draw in the flour with your hands, Danish Dough whisk/ dough scraper or mixer using the dough hook.

• Once all mixed into a shaggy dough let it rest for around 10 min to help develop the gluten.

• Now start kneading the bread on a counter top or in your mixer. The dough will be wet but don’t be tempted to add more flour unless truly necessary – humidity and weather conditions can greatly affect your dough. The dough will be sticky at first but just continue to knead and the dough will come together and become less sticky – (there are plenty of videos online to show you different kneading techniques – choose the best one to suit you)

• If kneading by hand knead for at least 10 to 12 min – if kneading in a mixer – knead for around 8 – 10 min on 2nd speed. If you wish take the temperature of the dough it should be around 26 – 28 Deg C.

Tip: you will know your dough is ready when you can stretch it for 5 cm

• Transfer dough into a lightly greased bowl and cover with a tea towel or plastic wrap and allow to proof for around 1 hour or until double in size.

• Knock back gently and mould into the shape you wish and put into the greased loaf tin or baking sheet. Try and create some tension in the shape by tucking the dough under itself (lots of videos online will show you how to achieve this) – don’t stress if you haven’t done this the bread will taste DEVINE still.

• If you wish to add some seeds to the top of the loaf you can sprinkle / spray a bit of water onto the loaf once it is in the final tin and sprinkle the seeds on top.

• Cover again and allow to rise for around 30 – 40 min

• Bake at 220 Deg C for around 30 min (if you find the crust is getting too golden too fast then reduce your temp to around 200deg C

• Once cooked and sounds hollow when tapped, take the loaf out of the oven and turn onto a wire rack to cool.

• If you have the patience, allow to cool for around 1hr before slicing and then gather everyone around the table for great eating/community and memory creating!

Sourdough Bread Mix Recipe

administrator@heliummarketing.agency (Helium Marketing) — Sun, 06 Sep 2020 05:14:26 GMT

ingredients

Baking by hand or Mixer

If you are using your bread machine, it is recommended that you use the basic setting and follow their instructions further for bread mix quantities, although it is recommended that you always put the water in 1st then the flours and dry ingredients) – Results can vary depending on seasonal changes and temperatures / storage of product, so it may be necessary to adjust the water and flour ratio. Check the dough in the first 10 min of kneading. If the dough is too dry add 1-2 teaspoons of water extra, if too sticky add 1-2 tbsp of dry bread mix. The dough should be forming a smooth round ball.

method by hand or mixer

Put the RISEN FLOUR bread mix into a large mixing bowl
Measure out flour and add the yeast
Make a well in the centre and s lowly begin to draw in the flour with your hands, Danish Dough whisk/ dough scraper. (If you are using a mixer, use the dough hook and mix on low speed to draw all the flours together)
Once all mixed into a shaggy dough let it rest for around 5 to 10 min to help develop the gluten.
Now start kneading the bread on a counter top or in your mixer. The dough will be wet but don’t be tempted to add more flour unless truly necessary – humidity and weather conditions can greatly affect your dough. The dough will be sticky at first but just continue to knead and the dough will come together and become less sticky – (there are plenty of videos online to show you different kneading techniques – choose the best one to suit you)
If kneading by hand knead for around 10 to 12 min – if kneading in a mixer – knead for around 5 – 8min on 2nd speed. If you wish to take the temperature of the dough and it should be around 28 – 30 Deg C. If it isn’t don’t stress, its ok.
Transfer dough into a lightly greased bowl and cover with a tea towel or plastic wrap and allow to proof for around 1 hour or until double in size in a warm place. (You can put it in the oven with the only the light on).
Knock back gently and mould into the shape you wish and put into the greased loaf tin or baking sheet. Try and create some tension in the shape by tucking the dough under itself (lots of videos online will show you how to achieve this) – don’t stress if you haven’t done this the bread will still taste DEVINE.
Cover again and allow to rise for around 30 – 40 min
Bake at 210 - 230deg C for around 20 min then reduce the temp to 200degC for the following 10 min (if you find the crust is getting too golden too fast then reduce your temp a little).
Once cooked and sounds hollow when tapped take out of oven and turn onto a wire rack to cool.
allow to cool for around 1hr before slicing and then gather everyone around the table for great eating/community and memory creating! (You may compromise the crumb of the bread if cut too soon as it still cooks when it comes out the oven)

Pizza Dough

administrator@heliummarketing.agency (Helium Marketing) — Sat, 29 Aug 2020 10:05:06 GMT

This pizza dough recipe can be made by hand or in the bread machine with Risen Flour's Pizza/ Foccacia Bread Mix

method by hand or mixer

INGREDIENTS & METHOD

Ingredients

300g Water

500g Risen Flour's Pizza & Focaccia Bread Mix

7.5g Risen Flour's Instant Yeast

METHOD

Place the dry ingredients into a large bowl and mix with a whisk.
Make a well in the centre and add the water.
Slowly bring the dry ingredients together into the water and mix until a shaggy dough forms.
Leave for 10 min covered with greased plastic wrap or a towel.
Take it out the bowl and knead on a hard surface for around 10 min until a small ball has formed.
Put the dough back in the bowl, cover and allow to rise until double in size.
Take it out the bowl and divide into two portions
Lightly flour the bench and roll out dough to fit in your pan.
Transfer dough onto the hot pan, spread with your tomato mixture and favorite toppings.
Bake for 12 – 15min or until the crust is golden and the cheese is bubbling.
Take out of the oven, slice and enjoy!

Alternately use the bread machine:

Place the water in the bread machine,

Add the dry ingredients.

Programme machine to Dough setting

Press Start.

Once machine has finished transfer to a hard surface and roll out dough to the size of your pan, transfer to the hot pan, add your favorite toppings.

Bake for 12 to 15min until crust is golden and cheese is bubbling. Slice into wedges and enjoy!

Almond Coconut and Raspberry Cake (Gluten & Dairy Free)

administrator@heliummarketing.agency (Helium Marketing) — Fri, 21 Aug 2020 03:50:03 GMT

soft wholemeal bread from scratch

This recipe was given to me by my colleague who can vouch that it tastes fantastic. It originally came from Decisive Cravings.

method by hand or mixer

INGREDIENTS & METHOD

Ingredients

1 1/2 cups (170gms) almond meal

1 1/4 cups (275gms) caster sugar

3/4 cup (70g) desiccated coconut

4 eggs

2 tsp vanilla extract

200gms dairy free spread (like Nuttelex, butter of course can be used), melted and cooled

1/2 cup fresh or frozen raspberries

METHOD

Preheat oven to 180°, lightly grease a 24cm springform pan and line base and sides with baking paper.
In a large bowl, stir together almond meal, sugar and coconut.
In a medium bowl, whisk the eggs and vanilla extract until combined. Slowly whisk in the melted butter.
Add butter mixture into the almond mixture, stirring until smooth.
Pour batter into the prepared pan, then dot the top with the raspberries.
Bake 50-55 minutes, until the cake is golden and the top springs back when you press it lightly.
Cool in pan for five minutes, then remove and serve!

Notes: You can substitute the almond meal for gluten free flour , and the raspberries for poached rhubarb, figs or berries.

Temperatures and Measurements

Tue, 18 Aug 2020 10:28:35 GMT

measurements

You will notice that most of our recipes are in grams - this is because the most accurate way of measuring your ingredients for bakers is in grams / kilograms. We have put the gram measurements next to the bakers percentage to make it easier for you as we really want you to enjoy this process of baking bread and not scare you away!

Measuring in cups is less accurate because as you scoop your flour into your cup measure you are compressing the flour, therefore you are actually using more flour than what the recipe calls for and hence your results will not be as they are supposed to be.

Bakers % is based on the flour portion being 100%, which means that everything is measured against the flour. You will see in our recipes

500g flour = 100%

water = 60% (330g)

salt = 1.2% (6g)

yeast = 2% (10g)

Therefore 500g flour bread recipe - to calculate the water required at 60% you do the following

500g x .66 (%) = 330g, therefore you would use 330g water in the recipe.

Tare you scale with your bowl on, and pour the water in until the weight measures 330g; tare it to 0 again and add your 500g flour; tare it again and add the salt, (500g x 0.012 = 6g) and the yeast would be 500g x 0.02 = 10g

Temperature

The temperature of your oven is really important and bread likes it HOT! Below is a guide on calculating tempretures converting them from farenheit to Celcius.

Also doughs like to be warm too - the colder the dough the longer it will take to proof. That is not a bad thing either though, because when doughs proof slowly, such as when you put your sourdough in the fridge overnight to proof, it develops a deeper flavour, but be careful you don't overproof your dough because then you will end up with a wobbly dense mess! - not in-edible really, just chewy heavy and dense -still good straight out the oven with with butter and jam!

Temperature Conversion Chart below will help you get an accurate conversion for your favourite recipes

Baking bread doesn't have to be daunting

Wed, 05 Aug 2020 09:49:34 GMT

creating your memories

Doesn't the smell of baking bread evoke memories for you? - It does for me and is always such a welcoming feeling to come home to the smell of baking bread, or better still, waking up to it! When you break bread together you creating community and friendships, ones that could last a lifetime.

My family often mention how they loved coming home after work and school to the smell of baking bread. Remember that bread doesn't have to be complex or difficult to make. It takes only 4 basic ingredients, a good quality bread flour, water, yeast and salt. The reason you should use a good quality high protein flour is because a higher protein flour contains more gluten which helps give the bread rise and elasticity, the lower the gluten content the denser the bread will be (rye breads are denser as the flour has a lower gluten content.)

Let me stop digressing, to make the bread all you need to do is measure out your flour, mix in the salt and then mix in the instant yeast. Don't let the yeast and salt mix together in when you put them in the flour as a blob as the salt can kill the yeast. I like to add the salt first, mix it into the flour then add the yeast and mix again.

Make a well in the centre and then add the tepid water. You use tepid water as yeast prefers warmth to being cold, much like me! It activates faster if it is warmer. Once you have a shaggy dough cover it with plastic wrap or a tea towel and leave to rest for 10 min, this helps the gluten develop.

Now all you need is elbow grease and a benchtop to do the kneading... this is both the hardest and most theraputic part of the process.

There are a few ways to knead, by folding the dough and pushing it away from you with the palm of your hand, see this video https://www.youtube.com/watch?v=l9avZp3xFNU

or there is another method called slap and fold - this has been my favourite form of kneading, take a look here https://www.youtube.com/watch?v=cbBO4XyL3iM

Now all you have to do is put the dough into a bowl in a warm spot for around 1hr to rise. Make sure you cover the dough so it doesn't dry out.

Once it has risen all you do is knock it back, don't be too rough though. Then mould into the shape you want. You can also divide the dough into equal size balls, roll them up and place them tightly packed into a greased baking tin.

Again leave the dough to rise for around 30min and put it in the oven to bake. Bread is always cooked at high temps

Yeast

Keep your yeast in the fridge - this way it will stay active for longer. If you have had the yeast open for 3 months or longer test for efficacy by putting 1 tsp of yeast and 1 tsp of sugar in a bowl together with tepid water. Put your timer on for 10 min and if you have a lot of foam activity evident in the glass the yeast is active, if not it is probably past its peak and you won't get the same results from your bread.

GLUTEN

Gluten is a great additive to have on hand at home should you only have plain flour on hand. Plain flour has a low protein content, which is what the gluten is and therefore you won't get the rise or strength you would get from a bread flour. To help with this issue you can purchase a bag of our gluten and keep it handy. You add the gluten in at 1% of the flour weight, so if you are using 750g flour for your loaf, add 7.5g of the gluten ( 750g x 0.01). You will need to increase your water / liquid by 1% aswell, so if you are using 58% liquid quantity in the original recipe (435g water) you would be required to add 7.5g extra water.

Calculation below

750g Flour =100%,

58% water = 435g (750 x 0.58), you would need to increase this by 1% so it would become 59% (750gx0.59) = 442.5g water.

Spelt White Bread Mix

administrator@heliummarketing.agency (Helium Marketing) — Wed, 05 Aug 2020 04:51:13 GMT

ingredients

All the other ingredients including salt is already added – you do not need to add additional ingredients ( other than whats listed above) to our RISEN FLOUR bread mix.

Bread Machine:

If you are using your bread machine, it is recommended that you use the basic setting and follow their instructions further for bread mix quantities, although it is recommended that you always put the water in 1st then the flours and dry ingredients. Results can vary depending on seasonal changes and temperatures / storage of product, so it may be necessary to adjust the water and flour ratio. Check the dough in the first 10 min of kneading. If the dough is too dry add 1-2 teaspoons of water extra, if too sticky add 1-2 tbsp of dry bread mix. The dough should be forming a smooth round ball.

method by hand

METHOD – by hand or food mixer
• Put the RISEN FLOUR bread mix into a large mixing bowl –
•Add the yeast and mix in with a whisk
• Make a well in the center and add the tepid water and yeast mixture.
• Slowly begin to draw in the flour with your hands, Danish Dough whisk/ dough scraper or mixer using the dough hook
• Once all mixed into a shaggy dough let it rest for around 5 to 10 min to help develop the gluten.
• Now start kneading the bread on a countertop or in your mixer. The dough will be wet but don’t be tempted to add more flour unless truly necessary – humidity and weather conditions can greatly affect your dough. The dough will be sticky at first but just continue to knead and the dough will come together and become less sticky – (there are plenty of videos online to show you different kneading techniques – choose the best one to suit you)
• If kneading by hand knead for around 15 min and test the dough by stretching it between your fingers to see how far it stretches without breaking Tip: you will know your dough is ready when you can stretch it for 5 – 10cm without it splitting or breaking (the window pane test)
• if kneading in a mixer – knead for around 10 – 12 min on 2nd speed. If you wish take the temperature of the dough and it should be around 28-30 Deg C.
• Transfer dough into a lightly greased bowl and cover with a tea towel or plastic wrap and allow to proof for around 1 hour or until double in size.
• Knock back gently and mould into the shape you wish and put into the greased loaf tin or baking sheet. Try and create some tension in the shape by tucking the dough under itself (lots of videos online will show you how to achieve this) – don’t stress if you haven’t done this the bread will still taste great.
• Cover and allow to rise for around 45 min
• Bake at 220 Deg C for around 30 min for a 500g loaf. You may need to increase the baking time for a larger loaf depending on the density of the loaf pan (short and squat loaf tin probably will require longer baking time than a thin long loaf pan for larger loaves. The internal temp should be 87.5deg C. (if you find the crust is getting too golden too fast then reduce your temp to around 200deg C,
• Once cooked and sounds hollow when tapped take out of oven and turn onto a wire rack to cool.
• If you have the patience, allow to cool for around 1hr before slicing and then gather everyone around the table for great eating/community and memory creating!

Crusty Gluten Free Bread Mix

administrator@heliummarketing.agency (Helium Marketing) — Wed, 05 Aug 2020 04:51:09 GMT

ingredients

All the other ingredients including salt is already added – you do not need to add additional ingredients ( other than whats listed above) to our RISEN FLOUR bread mix.

Baking by hand or Mixer

method by Bread machine and food mixer

METHOD

By Bread Machine:

• Put the liquids into the tin

• Add the RISEN FLOUR GF bread mix including yeast to the mixture

• Put your machine onto the gluten free setting, if your machine doesn’t have a gluten free setting put it onto the setting that only has 1 rise (rapid, quick) bread setting.

• Once bread has baked, invite your gluten free friends to the table to enjoy together.

By Food Mixer :

Mix for 2 min on low speed with a dough hook.

Scrape down side of bowl and continue mixing for 3 to 5 min.

Take the dough out of the bowl, and divide as you wish into baking tins.

Proof dough in a warm spot covered until almost double in size

Bake at 210degC for around 30min.

To promote colour on the crust you can use steam in the oven by placing a empty oven proof dish in the oven when heating the oven up and once you have placed your proofed bread mix in the oven to bake pour (very carefully!!!) hot water into the dish and quickly close the door.

Gluten Free Bread Recipes

administrator@heliummarketing.agency (Helium Marketing) — Wed, 05 Aug 2020 04:51:07 GMT

gluten Free Rice Flour White Bread for the Bread Machine

Amazing gluten free rice flour white bread for the bread machine - so easy to just add ingredients and then hit start. A tasty loaf of bread will be waiting with no kneading required!

method by bread machine

INGREDIENTS & METHOD

Ingredients

3 eggs room temperature

1 1/2 cups water warmed to 21-26DegC

3Tbls. vegetable oil

1 tsp. apple cider vinegar

2 ¼ tsp. active dry yeast

3 ¼ cups white rice flour

2 ½ tsp. xanthan gum

1 ½ tsp. salt

½ cup dry milk powder

3 Tbls. white sugar

METHOD

1. In a medium size bowl, mix the eggs, water, oil and vinegar. Add to bread machine pan.

2. In a large bowl, add the yeast, rice flour, xanthan gum, salt, dry milk powder and sugar. Mix with a whisk until incorporated. Add to bread machine pan.

3. Select the gluten free or rapid setting (single rise) for a 900g loaf, medium crust setting if you have that option. After a couple minutes of the batter mixing, scrape down the pan with a spatula.

4. When the cycle is over, remove the pan and let the bread cool in the pan for 10 – 15 minutes.

5. Carefully remove from the pan and let it cool completely.

Notes

Make sure ingredients are at room temperature.

Mix the dry ingredients together, then the liquid ingredients, before adding to the bread machine pan.

Let the bread cool before cutting.

The bread may dip a little in the middle - that is normal.

Viking and Bavarian Rye Bread Mix Recipes

administrator@heliummarketing.agency (Helium Marketing) — Wed, 05 Aug 2020 02:10:38 GMT

ingredients

Baking by hand OR Mixer

If you are using your bread machine, it is recommended that you follow their instructions for bread premixes or use the Rapid, Turbo or Rye setting and follow their instructions further, although it is recommended that you always put the water in 1st then the flours and dry ingredients). Results can vary depending on seasonal changes and temperatures/storage of product, so it may be necessary to adjust the water and flour ration. Check the dough in the first ten min of kneading. If the dough is too dry add 1-2 teaspoons of water extra, if too sticky add 1-2 tbsp of dry bread mix. The dough should be forming a smooth round ball.

method by hand or mixer

METHOD – by hand or food mixer
• Put the RISEN FLOUR bread mix into a large mixing bowl –
•Add the yeast and mix into flour
• Make a well in the center and add the tepid water
• Slowly begin to draw in the flour with your hands, Danish Dough whisk/ dough scraper or mixer using the dough hook
• Once all mixed into a shaggy dough let it rest for around 5 to 10 min to help develop the gluten.
• Now start kneading the bread on a counter top or in your mixer. The dough will be wet but don’t be tempted to add more flour unless truly necessary – humidity and weather conditions can greatly affect your dough. The dough will be sticky at first but just continue to knead and the dough will come together and become less sticky – (there are plenty of videos online to show you different kneading techniques – choose the best one to suit you)
• If kneading by hand knead for at least around 10 to 12 min and test the dough by stretching it between your fingers to see how far it stretches without breaking (should become transparent) – if kneading in a mixer – knead for around 8 – 10 min on 2nd speed. If you wish to take the temperature of the dough and it should be around 26 – 28 Deg C. Tip: you will know your dough is ready when you can stretch it for 5 – 10cm without it splitting or breaking (the window pane test)
• Transfer dough into a lightly greased bowl and cover with a tea towel or plastic wrap and allow to proof for around 1 hour or until double in size.
• Knock back gently and mould into the shape you wish and put into the greased loaf tin or baking sheet. Try and create some tension in the shape by tucking the dough under itself (lots of videos online will show you how to achieve this) – don’t stress if you haven’t done this the bread will taste DEVINE still.
• Cover and allow to rise for around 30 – 40 min
• Bake at 220 Deg C for around 30 min (if you find the crust is getting too dark too fast then reduce your temp to around 200deg C
• Once cooked and sounds hollow when tapped take out of oven and turn onto a wire rack to cool.
• If you have the patience, allow to cool for around 1hr before slicing and then gather everyone around the table for great eating/community and memory creating!

Superior White Sandwich Bread Mix

administrator@heliummarketing.agency (Helium Marketing) — Wed, 05 Aug 2020 00:57:55 GMT

ingredients

All the other ingredients including salt is already added – you do not need to add additional ingredients ( other than whats listed above) to our RISEN FLOUR bread mix.

Baking by hand or Mixer

method by hand & bread machine

Add water in tin

Add RISEN FLOUR Bread Mix

Add yeast

Set Machine to correct setting

Invite your family and community around to enjoy your RISEN FLOUR bread with your favourite toppings.

METHOD – by hand or food mixer

• Put the RISEN FLOUR bread mix into a large mixing bowl –

• Put ¼ cup of the tepid water into a bowl together with the yeast allow to bubble for around 10min (if making by hand)

• Make a well in the center and add the tepid water and yeast mixture.

• Slowly begin to draw in the flour with your hands, Danish Dough whisk/ dough scraper or mixer using the dough hook

• Once all mixed into a shaggy dough let it rest for around 5 to 10 min to help develop the gluten.

Tip: you will know your dough is ready when you can stretch it for 5 cm

• Transfer dough into a lightly greased bowl and cover with a tea towel or plastic wrap and allow to proof for around 1 hour or until double in size.

• If you wish to add some seeds to the top of the loaf you can sprinkle / spray a bit of water onto the loaf once it is in the final tin and sprinkle the seeds on top.

• Cover again and allow to rise for around 30 – 40 min

• Bake at 220 Deg C for around 30 min (if you find the crust is getting too golden too fast then reduce your temp to around 200deg C

• Once cooked and sounds hollow when tapped, take the loaf out of the oven and turn onto a wire rack to cool.

• If you have the patience, allow to cool for around 1hr before slicing and then gather everyone around the table for great eating/community and memory creating!

Superior Wholemeal Sandwich Bread Mix

administrator@heliummarketing.agency (Helium Marketing) — Mon, 13 Jul 2020 05:28:44 GMT

ingredients

All the other ingredients including salt is already added – you do not need to add additional ingredients ( other than whats listed above) to our RISEN FLOUR bread mix.

Baking by hand or Mixer

If you are using your bread machine, it is recommended that you use the basic setting and follow their instructions further for bread mix quantities, although it is recommended that you always put the water in 1st then the flours and dry ingredients). Results can vary depending on seasonal changes and temperatures / storage of product, so it may be necessary to adjust the water and flour ratio. Check the dough in the first 10 min of kneading. If the dough is too dry add 1-2 teaspoons of water extra, if too sticky add 1-2 tbsp of dry bread mix. The dough should be forming a smooth round ball.

method by hand

Put the RISEN FLOUR bread mix into a large mixing bowl
Make a well in the centre and add the tepid water and yeast.
Slowly begin to draw in the flour with your hands, Danish Dough whisk/ dough scraper or mixer using the dough hook. (If you are using a mixer, use the dough hook and mix on low speed to draw all the flours together)
Once all mixed into a shaggy dough let it rest for around 5 to 10 min to help develop the gluten.
Now start kneading the bread on a counter top or in your mixer. The dough will be wet but don’t be tempted to add more flour unless truly necessary – humidity and weather conditions can greatly affect your dough. The dough will be sticky at first but just continue to knead and the dough will come together and become less sticky – (there are plenty of videos online to show you different kneading techniques – choose the best one to suit you)
If kneading by hand knead for around 10 to 12 min – if kneading in a mixer – knead for around 5 – 8min on 2nd speed. If you wish to take the temperature of the dough it should be around 26 – 28 Deg C. If it isn’t don’t stress, its ok.
Transfer dough into a lightly greased bowl and cover with a tea towel or plastic wrap and allow to proof for around 1 hour or until double in size in a warm place.
Knock back gently and mould into the shape you wish and put into the greased loaf tin or baking sheet. Try and create some tension in the shape by tucking the dough under itself (lots of videos online will show you how to achieve this) – don’t stress if you haven’t done this the bread will still taste DEVINE.
Cover again and allow to rise for around 30 – 40 min, in the meantime put your oven on to preheat it.
Bake at 220 Deg C for around 20 min then reduce the temp to 200degC for the following 11 min (if you find the crust is getting too golden too fast then reduce your temp a little)
Once cooked and sounds hollow when tapped take out of oven and turn onto a wire rack to cool.
If you have the patience, allow to cool for around 1hr before slicing and then gather everyone around the table for great eating/community and memory creating!

Crusty Mixed Grain Bread Mix

administrator@heliummarketing.agency (Helium Marketing) — Mon, 13 Jul 2020 05:19:02 GMT

ingredients

Baking by hand OR Mixer

method by hand or mixer

Put the RISEN FLOUR bread mix into a large mixing bowl
Mix in the yeast.
Make a well in the centre and add the tepid water.
Slowly begin to draw in the flour with your hands, Danish Dough whisk/ dough scraper or mixer using the dough hook. (If you are using a mixer, use the dough hook and mix on low speed to draw all the flours together).
Once all mixed into a shaggy dough let it rest for around 10 min to help develop the gluten.
Now start kneading the bread on a counter top. The dough will be wet but don’t be tempted to add more flour unless truly necessary – humidity and weather conditions can greatly affect your dough. The dough will be sticky at first but just continue to knead and the dough will come together and become less sticky – (there are plenty of videos online to show you different kneading techniques – choose the best one to suit you)
If kneading by hand knead for at least 10 to 12 min, longer if you can – if kneading in a mixer – knead for around8-10min on 2nd speed. If you wish to take the temperature of the dough it should be around 26 – 28 Deg C. If it isn’t don’t stress, its ok.
Transfer dough into a lightly greased bowl and cover with a tea towel or plastic wrap and allow to proof for around 1 hour or until double in size in a warm place.
Knock back gently and mould into the shape you wish and put into the greased loaf tin or baking sheet. Try and create some tension in the shape by tucking the dough under itself (lots of videos online will show you how to achieve this) – don’t stress if you haven’t done this the bread will still taste DEVINE.
Cover again and allow to rise for around 30 – 40 min
Bake at 220 Deg C for around 20 min then reduce the temp to 200degC for the following 12 min (if you find the crust is getting too golden too fast then reduce your temp a little).
Once cooked and sounds hollow when tapped take out of oven and turn onto a wire rack to cool.
If you have the patience, allow to cool for around 1hr before slicing and then gather everyone around the table for great eating/community and memory creating!

Tips, Hints and Flour storage

administrator@heliummarketing.agency (Helium Marketing) — Fri, 03 Jul 2020 03:18:10 GMT

Proofing your dough

If it is a really cold day or your kitchen is on the colder side, to proof the dough all you need to do is put your oven light on and place the covered bowl in your oven to proof.

Yeast

STORING YOUR FLOUR

Flour is best stored in cool, dry ventilated place free from strong odours and pests . Aerating your flours is a good routine to get into, a Flour Mill once told me that they give their flour a shake up from time to time as bugs like still conditions to breed so giving them the shake deters the attraction of the flour. You can also put your flours in the freezer for 48hrs after purchasing it to kill any potential free loaders! I would do this especially for the wholegrain flours and organics and especially during the warmer months.

Flours tend to absorb strong odours and it wouldn't be pleasant using your favourite flour and after you have gone to all the effort to make the bread etc the flavour has been altered. Try and use the flour before the best before date for it to function at its best. Most of the flours will perform perfectly well for a long time beyond this date but like many things, with age you may see a few changes although the flour is still perfectly usable. It is best to keep your flours at lower temperatures below 23degC. Flours that have a higher oil content tend to go rancid and weevils and moths tend to enjoy the warmer temperatures.

Be mindful though that the best before date does not mean that you will not get any moths or weevils. They can penetrate anything at any time, but did you know that the weevils actually lay their eggs in the grain whilst still in the fields on the plant and then they can still hatch in your flour you take home. What you can do, is when you get your flour home you may wish to put it in the freezer for about 48 hours to kill any insect eggs that might be lurking.

The bugs you get in your flour that look like weevils are actually not wheevils but Confused Flour Beetles https://g.co/kgs/i5vbrg .

Refined flours have the bran and germ removed, this process results in a fine light or white flour. These flours don’t contain much oil (which is what causes the flour to spoil when it oxidises). Refined flours are more shelf stable than wholegrain flours and other varieties, so it is suggested that wholegrain flours be kept in really cool places, even in the fridge if possible.

Crusty White Bread Mix

administrator@heliummarketing.agency (Helium Marketing) — Fri, 03 Jul 2020 00:58:49 GMT

ingredients

Bread Machine

If you are using your bread machine, it is recommended that you use the basic setting and follow their instructions further for bread mix quantities, although it is recommended that you always put the water in 1st then the flours and dry ingredients. – Results can vary depending on seasonal changes and temperatures / storage of product, so it may be necessary to adjust the water and flour ratio. Check the dough in the first 10 min of kneading. If the dough is too dry add 1-2 teaspoons of water extra, if too sticky add 1-2 tbsp of dry bread mix. The dough should be forming a smooth round ball.

method by hand or mixer

Put the RISEN FLOUR bread mix into a large mixing bowl
Make a well in the centre and add the tepid water and yeast
Slowly begin to draw in the flour with your hands, Danish Dough whisk/ dough scraper or mixer using the dough hook. (If you are using a mixer, use the dough hook and mix on low speed to draw all the flours together)
Once all mixed into a shaggy dough let it rest for around 10 min to help develop the gluten.
Now start kneading the bread on a counter top or in your mixer. The dough will be wet but don’t be tempted to add more flour unless truly necessary – humidity and weather conditions can greatly affect your dough. The dough will be sticky at first but just continue to knead and the dough will come together and become less sticky – (there are plenty of videos online to show you different kneading techniques – choose the best one to suit you)
If kneading by hand knead for around 10 to 15 min – if kneading in a mixer – knead for around 8 – 10min on 2nd speed. If you wish to take the temperature of the dough and it should be around 26 – 28 Deg C. If it isn’t don’t stress, its ok.
Transfer dough into a lightly greased bowl and cover with a tea towel or plastic wrap and allow to proof for around 1 hour or until double in size in a warm place.
Knock back gently and mould into the shape you wish and put into the greased loaf tin or baking sheet. Try and create some tension in the shape by tucking the dough under itself (lots of videos online will show you how to achieve this) – don’t stress if you haven’t done this the bread will still taste DEVINE.
Cover again and allow to rise for around 30 – 40 min
Bake at 220 Deg C for around 20 min then reduce the temp to 200degC for the following 12 min (if you find the crust is getting too golden too fast then reduce your temp a little)
Once cooked and sounds hollow when tapped take out of oven and turn onto a wire rack to cool.
If you have the patience, allow to cool for around 1hr before slicing and then gather everyone around the table for great eating/community and memory creating!

The beginning

Black Buckwheat Pancakes

GLUTEN FREE BLACK BUCKWHEAT PANCAKES - (OR NOT GLUTEN FREE)

WORKSHOP DATES 2026

SOURDOUGH WORKSHOP DATES - (basic bread making workshop dates below)

basic bread workshop dates

100% GLUTEN FREE Teff Pita Bread

100% teff gluten free pita bread

Low GI - Black Buckwheat, Black Barley & Millet loaf

Black Buckwheat & Millet Loaf

Black Barley Country Bread

Black Buckwheat & Millet Loaf

Heritage Grains

A brief explanation on some of OUR HERITAGE grains

Soft Organic Gluten Free Oat Bread

Fluffy Organic Gluten Free Oat Bread

FOCACCIA

FOCACCIA

APPLE DESSERT FOCACCIA

apple dessert focaccia

ROSEMARY, GARLIC & ORANGE PULL APART BRIOCHE WITH BAKED CAMEMBERT

ROSEMARY, GARLIC & ORANGE PULL APART BRIOCHE WITH BAKED CAMENBERT

Sourdough starter Chocolate Chip Biscuits

SOURDOUGH STARTER CHOC CHIP COOKIES

Ancient Grains

A brief explanation on some of the ancient grains

Nutrition at a Glance

Health Benefits

Sourdough - Re-hydrating your Risen Flour Starter & recipe

rehydrating your risen flour starter or mother as some call it

THE SOURDOUGH PROCESS

Moist Hearty Grain Loaf

MOIST HEARTY GRAIN LOAF

Ingredients

Instructions

Soft Flour Tortilla

tortilla'S

Ingredients

Instructions

Garlic Wreath

Garlic Wreath

﻿

Ingredients

Instructions

Pumpkin Seed and nut bars

PUmpkin seed and nut bars

Soft Wholemeal Bread from Scratch

soft wholemeal bread from scratch

method by hand or mixer

Blueberry and Strawberry Loaf

decadent blueberry and strawberry loaf

Gluten Free Melting Moments

GLUTEN FREE MELTING MOMENTS

How to Determine when Bulk Fermentation is complete

the most frustrating part of sourdough baking.... when is bulk fermentation complete?

What is the difference between a Tangzhong and Yudane

what is the difference betwen a tangzhong and yudane?

Risen Flours Special Bread Mix Recipes, Chilli, North African. Med Tomato

ingredients

method by hand or mixer

Hot Cross Buns

the yummiest hot cross buns you will ever make

Calculating Loaf tin capacity

how to calculate how much dough will fit into your tin

BANANA Gluten Free Bread Mix

ingredients

method by Bread machine and food mixer

Lamingtons

Lamingtons

Rugbrod or Rugbrot

INGREDIENTS

WHAT IS DIASTATIC MALT?

Diastatic Malt

Baguettes

3 day baguettes

WHOLE RYE & PURPLE WHOLEWHEAT BREAD WITH ANCIENT GRAIN SOAKER

FOR THE SOAKER

CIABATTA - EASY

CIABATTA - EASY RECIPE

CIABATTA - ADVANCED METHOD

Newsletter #1