CARAWAY SEED CAKE RECIPE | BBC GOOD FOOD
Make the most of the distinctive flavours of caraway seeds with this easy loaf, made with ground almonds and topped with flaked almonds
Provided by Natasha Illingworth
Categories Afternoon tea, Dessert, Treat
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield Serves 8-10
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. Line a 2lb/900g loaf tin with baking parchment.
- Beat the caster sugar and butter using an electric whisk or wooden spoon. Whisk in the eggs and vanilla, then gently stir in the flour, ground almonds, milk and caraway seeds.
- Pour the mixture into the tin. Sprinkle over the demerara sugar and flaked almonds, then bake for 1 hr or until a skewer poked into the cake comes out clean. Remove from the tin and leave to cool on a wire rack.
Nutrition Facts : Calories 334 calories, FatContent 20 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 33 grams carbohydrates, SugarContent 20 grams sugar, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.5 milligram of sodium
CARAWAY SEED RYE BREAD RECIPE: HOW TO MAKE IT
My parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. —Millie Feather, Baroda, Michigan
Provided by Taste of Home
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 2 loaves (10 slices each).
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add brown sugar, caraway, oil, salt and remaining water; mix well. Stir in rye flour and 1 cup all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half. Shape each half into a ball; place in 2 greased 8-in. round baking pans or ovenproof skillets. Flatten balls to a 6-in. diameter. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 126 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 238mg sodium, CarbohydrateContent 26g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 3g protein.
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BATH BUNS | BREAD RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 325 calories per serving
- Gently heat the milk until tepid, then stir in the yeast.
- Combine the flour, sugar and 1 teaspoon of sea salt in an electric mixer or another large bowl.
- Using your hands or the mixer’s dough hook on medium, work in the butter till the mix is like fine breadcrumbs.
- With a wooden spoon, stir in the caraway seeds (if using) and yeasty milk until well combined. It will appear a bit wet, but don’t add any flour. Rest the dough for 10 minutes.
- Skip this stage if using an electric mixer. Grab a handful of dough, stretch it out and slap it back into the bowl. Continue to stretch and slap for 5 minutes until it’s more elastic and easier to handle.
- Turn the dough out onto a flour-dusted work surface and, with floured hands, knead it for 8 to 10 minutes (or 6 to 8 minutes using the mixer’s dough hook) until it is smooth and elastic.
- Place the dough in a large clean bowl, cover with a damp tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.
- Preheat the oven to 190ºC/gas 5. Line a baking tray with greaseproof paper (or use a non-stick baking tray).
- Knock back the dough and turn it out onto a work surface. Divide into 12 equal pieces and roll into balls.
- Place them seam-side up and push a sugar cube into the centres. Pull the dough around it so it is completely enclosed. Reshape into balls.
- Place sugar-side down on the tray and cover with a damp cloth. Leave in a warm place for 30 minutes, or until doubled in size.
- Beat the egg, then brush over the buns. Bake for 15 to 20 minutes, or until they are golden and sound hollow when tapped underneath.
- Just before you take them out the oven, warm the milk and sugar for the glaze until the sugar has dissolved.
- Transfer the buns to a wire rack and brush generously with the milk glaze while they’re still hot.
- Lightly crush the sugar cubes for the topping, then sprinkle on top with the caraway seeds (if using). Eat while warm.
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