Rye Almond Sandwich Loaf And Burger Buns Food

RYE ALMOND SANDWICH LOAF AND BURGER BUNS

Steps:

• In a large bowl, add 1/2 cup warm water, 1 teaspoon raw sugar and yeast. Mix and let sit until frothy(10 minutes).
• In a bowl, mix the flours(rye, almond, bread, gluten) and salt.
• Add the flours to the yeast mixture.
• Add agave, oil, cocoa powder, rest of the water and knead 6-8 minutes in stand mixer or 8-10 minutes by hand.
• I used 1 Tablespoon cocoa. Use 1 more for a darker bread.
• If the dough is sticky, then add a little bread flour until the the dough is soft and almost not sticky.
• Place dough in well greased container. Cover with towel and let sit for 1 1/2 hours or until doubled.
• Punch dough down, use a tablespoon or so bread flour to help handle the dough and knead for a few seconds.
• Pull a bit on all sides and tuck under to get a taut top. Place the tucked side down on parchment lined or well greased bread pan.
• Or flatten the dough and roll like a jelly roll. Place with seam side down in the bread pan.
• Spray water liberally on top, then sprinkle some flour or oats on top. Or spray oil.
• Cover with towel and let rise for 40 minutes or until doubled.
• Bake at 365 degrees F for 35-40 minutes, or until a tap on the top sounds hollow.
• Cool completely before slicing.
• To make buns, divide dough into 6 or so equal size pieces.
• Roll into balls or shape by pulling on all sides and place on parchment lined sheet.
• Spray liberally with water. Sprinkle liberally with sesame seeds or other seeds of choice.
• Cover with a towel and let rise for 30 minutes.
• Bake in preheated 365 degrees F for 25-30 minutes until the tops are golden brown and sound hollow on a tap.
• Note: To get nice slices, cool the bread in the refrigerator for at least an hour before slicing. Also if possible use an electric knife.
• Variations:.
• Add a teaspoon of caraway seeds.
• Add 1-2 Tablespoons non dairy yogurt.
• Replace 1/2 cup water with 1/2 cup almond milk(half the amount of liquid).

SANDWICH LOAF

Steps:

• Remove the bread crusts and slice the loaf lengthwise into 4 slices.
• Butter 2 slices on 1 side for the top and bottom, butter the 2 remaining slices on both sides.
• Spread a layer of salad (you can use the same or different salads) on the bottom slice, add another slice then salad, repeat and top with the last slice butter side down.
• Press down on the loaf just enough to compact the layers.
• Combine cream cheese with enough mayonnaise or cream to make it spreadable, add food coloring.
• "Frost"the top and sides of the loaf, garnish and chill.
• To serve, cut into 1/2 inch slices.

WHITE SANDWICH LOAF WITH POOLISH

Steps:

• Make the poolish, cover and leave at room temperature for about 8 hours.
• Add the other ingredients and mix well.
• Knead by hand or dough hook and stand mixer for about 5 minutes on low speed, rest 5 minutes, and knead for 5 more minutes or until it passes the windowpane test (small piece can be stretched without breaking until light shows through).
• Oil a clear container with straight sides (or bowl), place dough and mark level, and let rise until doubled in volume (about an hour depending on temperature).
• Pre-shape into a ball and let rest for 5 minutes.
• Preheat oven to 400 F with a pan on the bottom for steaming.
• Fold the ball gently, tuck in the ends and seal the edge. Roll back and forth briefly until edge is sealed and a log (slightly larger in the center) is formed.
• Place in an oiled loaf pan (9"x 5"), cover with oiled plastic film and let rise until almost doubled in volume (45 min to 1 hour).
• Add 1 cup hot water to steam pan (don't drip on the door glass).
• Score the loaf and place in the center of the oven.
• Reduce oven setting to 375°F.
• After 12 minutes, remove steam pan and rotate the loaf 180 degrees for even cooking.
• Cook for 20 to 30 more minutes until the loaf is 205 F internally.
• Remove from the loaf pan and cool on a rack.
• note: the dough can be placed in the fridge at 40F, covered, to rise overnight. If you do that, remove 2 hours ahead of time to warm up.