Category: A Healthy Choice

Pumpkin & Chilli Bread

Makes: 1 Pumpkin and Chilli Bread Oven: 190 °C / 375 °F
Preparation Time: 1 hour 30 minutes   Baking Time: 25 – 30 minutes

Ingredients

360 g White Bread flour (3 x 250ml /3 cups)
5 ml Salt (1 tsp)
15 ml Sugar (1 tbsp)
10 g Anchor Instant Yeast (1 packet)
30 ml Oil (2 tbsp)
250 ml Lukewarm water (1 cup)
80 ml Plain yoghurt (⅓ cup)
1 Small onion, finely chopped
15 ml Cumin seeds (1 tbsp), roughly crushed
2 ml Chill powder (¼ tsp)
125 ml Pumpkin or butternut, peeled, cooked and mashed

Method

  1. Mix the white bread flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
  2. Mix the oil, lukewarm water and yoghurt together and add to the flour mixture to form a soft dough.
  3. Knead the dough for 10 minutes until smooth and elastic, cover with a greased plastic and allow to rest for 10 minutes.
  4. Knock the dough down and add the onion, cumin, chilli powder and the pumpkin or butternut. Knead until the ingredients are well distributed through the dough. Cover with plastic and allow to rest for 10 minutes.
  5. Knock the dough down lightly, divide into 2 equal pieces. Pat each piece into a flat, oval shape. Start at the one end and roll up in the length. Keep the middle as is and roll the ends slightly thinner into a torpedo shape.
  6. Place into a medium sized greased bread pan or place onto a lightly floured baking tray, cover with a lightly greased plastic and allow to rise in a warm place for 25 – 30 minutes. Cut slits over the top of the bread, sprinkle lightly with flour.
  7. Bake in a preheated oven at 190 °C / 375 °F for 25 – 30 minutes, or until golden brown.





Vegetable Focaccia

Makes: 8 Vegetable Focaccia    Oven: 210 °C / 420 °F
Preparation Time: 1 hour 15 minutes    Baking Time: 12 – 15 minutes

Ingredients

500 g Cake flour ( 4 x 250 ml / 4 cups )
10 ml Salt ( 2 tsp )
5 ml Sugar ( 1 tsp )
10 g Anchor Instant Yeast ( 1 packet )
30 ml Oil ( 2 tbsp )
300 ml Lukewarm water ( 1¼ cups )
125 ml Tomato puree ( ½ cup )
1 Garlic clove, crushed
5 ml Mixed herbs ( 1 tsp )
125 ml Red, Green, Yellow peppers, sliced ( ½ cup )
125 ml Mushrooms, sliced ( ½ cup )
60 ml Onion, thinly sliced ( ¼ cup )
Salt and ground black pepper, to taste
2 Tomatoes, cut into rings
300 g White Cheddar cheese, grated ( 750 ml / 3 cups )

Method

  1. Mix the cake flour, salt and sugar together.
    Add the Anchor Instant Yeast and mix.
  2. Mix the oil and water and add to the dry ingredients.
    Add enough water to form a soft dough and knead the dough until smooth and elastic, about 10 minutes.
  3. Place the dough on a lightly floured surface, cover with plastic and leave to rest for
    5 minutes.
  4. Mix the tomato puree, garlic, mixed herbs, peppers, mushrooms and onion together. Season to taste with salt and black pepper.
  5. Knock the dough down and divide into 8 equal pieces. Roll each piece into a ball and place under a greased plastic and rest for 5 minutes.
  6. Roll each ball into a round base and place onto a greased baking tray. Divide the topping equally onto the 8 rounds and spread over the bases. Arrange the tomato slices onto the topping and sprinkle with grated white
    Cheddar cheese.
  7. Bake in a preheated oven at 210 °C / 420 °F for
    12 – 15 minutes, until crisp.

Health Rusks

Makes: 36 Health Rusks    Oven: 180 °C / 350 °F
Preparation Time: 2 hours   Baking Time: 35 – 40 minutes

Ingredients

1 kg Cake flour ( 8 x 250 ml / 8 cups )
400 g Whole-wheat flour ( 2 x 250 ml / 2 cups )
10 ml Salt ( 2 tsp )
150 g Sugar ( 185 ml / ¾ cup )
10 g Anchor Instant Yeast ( 1 packet )
125 g Margarine
375 ml Lukewarm buttermilk ( 1½ cups )
185 ml Lukewarm water ( ¾ cup )
3 Large eggs, beaten
1 Beaten egg, to brush

Method

  1. Mix the cake and whole-wheat flour, salt and sugar together.
    Add the Anchor Instant Yeast and mix.
  2. Melt the margarine in the lukewarm buttermilk, add the lukewarm water and allow the mixture to cool down until lukewarm. Add beaten egg.
  3. Add the liquid to the flour mixture to form a soft dough.  Knead the dough until smooth and elastic. Cover with greased plastic and leave to rest for 15 minutes.
  4. Knock the dough down, divide into 36 equal pieces and roll each piece into a ball.
  5. Start with the first ball and roll slightly oblong, then place 12 balls into 3 greased 2,5-litre-bread pans.
  6. Cover with greased plastic and allow to rise in a warm place for 45 minutes, or until well risen in the pan.
  7. Brush lightly with beaten egg and bake in a preheated oven at 180 ˚C / 350 ˚F for 35 – 40 minutes.
  8. Allow to cool, break rusks apart and dry out in a cool oven
    ( 100 ˚C / 210 ˚F ).

German Rye Bread

Makes: 1 German Rye Bread    Oven: 180 °C / 350 °F
Preparation Time: 2hours   Baking Time: 25 – 30 minutes

Ingredients

180 g Cake flour ( 375 ml / 1½ cups )
60 g Rye flour ( 62 ml / ¼ cup )
5 ml Salt ( 1 tsp )
30 ml Brown sugar ( 2 tbsp )
3 ml Caraway seeds ( ½ tsp )
30 ml Margarine ( 2 tbsp )
10 g Anchor Instant Yeast ( 1 packet )
125 ml Lukewarm water ( ½ cup )

Method

  1. Mix the cake flour, rye flour, salt, sugar and caraway seeds together. Rub the margarine into the flour, with the fingertips.
    Add the Anchor Instant Yeast and mix.
  2. Add the lukewarm water to the flour mixture to form a soft dough. Add extra liquid, if necessary.
  3. Knead the dough until smooth and elastic, cover with greased plastic and leave to rest for 15 minutes.
  4. Knock the dough down, pat into a rectangle, making sure the width is the length of the bread pan.
  5. Roll the dough up and place seal towards the bottom into a greased 1,5-litre-bread pan.
  6. Cover the bread pan with plastic and leave in a warm place to rise until double in size, about 30 minutes. Cut top with a sharp knife, and dust with flour.
  7. Bake in a preheated oven at 180 °C / 350 °F for 25 – 30 minutes, until evenly brown and crisp.

French Onion Bread

Makes: 1 Large or 12 Small French Onion Rounds    Oven: 200 °C / 400 °F
Preparation Time: 1 hour 40 minutes    Baking Time: 20 – 25 minutes

Ingredients

500 g Cake flour ( 4 x 250 ml / 4 cups )
10 ml Salt ( 2 tsp )
5 ml Sugar ( 1 tsp )
45 g Margarine ( 3 tbsp )
10 g Anchor Instant Yeast ( 1 packet )
300 ml Lukewarm water ( ± 1¼ cups )
2 Onions, chopped and fried
6 Onion Rings, fried

Method

  1. Mix all dry ingredients together, then rub the margarine into the cake flour with the fingertips. Add the Anchor Instant Yeast and mix.
  2. Add enough lukewarm water to form a soft dough and knead the dough well until smooth and elastic, about 10 minutes.
  3. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 5 minutes.
  4. Knock the dough down, and work the chopped onion evenly into the dough. Roll into a round shape and press flat, keeping the round shape.
  5. Place onto a greased baking tray and place onion rings on top. Cover with greased plastic and allow to rise in a warm place until double in volume, about 20 – 25 minutes.
  6. Bake in a preheated oven at 200 °C / 400 °F for 20 – 25 minutes, or until golden brown.

Beetroot Bread

Makes: 2 round Beetroot Breads      Oven: 200 °C / 400 °F
Preparation Time: 1 hour 40 minutes      Baking Time: 25 – 30 minutes

This Beetroot Bread, from our collection of Bread Making recipes is nutritious and ideal for a healthy breakfast or brunch snack.

Ingredients

500 g Cake flour ( 4 x 250 ml / 4 cups )
10 ml Salt ( 2 tsp )
5 ml Sugar ( 1 tsp )
45 g Margarine ( 3 tbsp )
10 g Anchor Instant Yeast ( 1 packet )
300 ml Lukewarm water ( approx. 1¼ cups )
125 ml Cooked, grated beetroot ( ½ cup ) ( ± 2 beetroots )

Hint

Cook beetroots in the microwave oven, by placing the fresh beetroots in a microwave-proof bowl with 60 ml (1/4 cup) water. Cover with plastic wrap. Pierce the plastic with a sharp knife. Microwave at 100 % power (high) for 3 to 5 minutes. Leave to stand for 2 minutes. Beetroots are sufficiently cooked when soft in the centre. Leave to cool.

Method

  1. Mix all dry ingredients together, then rub the margarine into the flour with the fingertips.
    Add the Anchor Instant Yeast and mix.
  2. Add enough lukewarm water to form a soft dough and knead the dough well until smooth and elastic, about
    5 minutes.
  3. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 5 minutes.
  4. Knock the dough down and divide into 2 equal pieces. Work the grated beetroot into one piece of dough, until well distributed.
  5. Divide the white and the red pieces into 2 equal pieces and then work the two colours together for a marbled effect. Do not over-mix.
  6. Shape each piece into a round ball, place onto a greased baking tray and dust with flour. Cut slits on top for a fancy pattern.
  7. Cover with greased plastic and allow to rise in a warm place until double in volume, about 25 – 30 minutes.
  8. Bake in a preheated oven at  200 °C / 400 °F for
    25 – 30 minutes, or until golden brown.

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