I found with most people they either love baking, or they avoid it as much as they can. There certainly is a knack to baking, but one that comes purely from patience, a little bit of trial and error, and an oven that you know well.
When I first started baking (at around the age of 8 or 9), I used to chuck just any old ingredients in a bowl, no measuring, no recipes, no hassle. And sometimes it worked. And other times it didn’t. And I have to admit when I’m at home I still do this at times. I whip up a batch of chocolate and macadamia shortbread (see recipe here), which I have made countless times, without the use of measuring cups or utensils, just by judging if I have got it right by the way it looks, feels and tastes. I see it as having less to wash up…. But that is the beauty about making biscuits. You have room and time to fix up your ingredients. But when you are making something such as bread…. You don’t. Which makes it just a little touch harder.
There has been evidence that the art of bread making dates back to 30,000 years ago.
This ‘art’ was commonly taught amongst family units, and it is only now with the prevalence and convenience of commercial bread, that homemade bread is rare. Which is a pity, as I think the smell of warm, freshly baked bread is pretty hard to beat.
Bread was the staple food of many ancient civilisations, meaning that bread provided most of the nutrients required for such civilisations to survive. However, the processing, refining, cheap ingredients, and artificial preservatives that are used to make most commercial bread products in this day and age, mean that bread is no longer that ultimate source of nourishment it once was. Not to say that it is all necessarily bad, but we should be conscious of the quality of the bread we are consuming.
What higher consciousness can we get than by making our bread products from scratch?
Savoury fantails just evolved from the desire to make a mini pull apart bread recipe. So yep, they are a bread product and today you will be making bread from scratch. Yep, that’s right. No need to feel to intimidated, as I will be teaching you how to make this healthy pull apart bread and guiding you every step of the way. Are you excited?
So, if you have seen the recipe over here, and are feeling a little intimidated, I am going to run through how to make savoury fantails step- by- flour-coated –step, to hopefully give you the ammunition to be able to make these babies on your own!
But first things first! Don’t be daunted. I swear on my kombucha culture’s life that food knows when you’re scared. So don’t be. Be courageous in the kitchen (and I don’t mean juggling knives) and even if you fail (we all do), try, and try again.
Secondly, just think how much your mums will be wowed by the fact that you just made bread! It won’t matter if it’s a little overcooked, or soggy on the bottom. She will love and appreciate it just the same. (Moral of the story: don’t allow imperfection to equal disaster)
So lets GO make some DOUGH!
*The dough that we require for this recipe needs to be quite firm, so lucky for you we do not need to get into any complicated stuff like ‘proving’ the bread, or kneading until it is ‘windowpane’ test approved. These techniques we will leave for a later date when you are all established home bread makers. I would also like to suggest that if you have access to a sourdough starter, you can replace the yeast with around 1/3 cup of your starter, and follow the same process.
For those of you who would be interested in how to make and use a sourdough starter (to make naturally fermented sourdough bread) let me know and I will do a ‘how-to’ post on it.
How To Make Healthy Pull Apart Bread
Total Time: minutes
Servings: Makes 8 serves
- 2 cup spelt flour
- 7g instant yeast (normally 1 sachet)
- 3 tbsp warm water
- 1 tsp salt
- 1 tsp paprika
- 2 tbsp coconut oil
- 1 tsp rapadura sugar
- 1/3 cup chilled water
- 2 large capsicums
- 100g spinach
- 100g cheese grated
- Preheat oven to 180C and thoroughly grease a muffin tray
- Cut the capsicums in half lengthways and remove the stem and seeds. Place face down on a baking tray and roast in the oven for 20mins or until the skin has blackened and the flesh is soft
- Let cool for 5mins and then peel the blackened skin away (it should come off easily)
- Place the flesh into a food processor and blent until it is a paste.
- Place in the fridge until ready to use
- In a small bowl add the yeast to the warm water, and stir well. Do this at least 5 minutes in advance.
- In a clean bowl, mix together all the dry ingredients
- Add the coconut oil and mix in using the tips of your fingers until crumby.
- Add the yeast and fold through, again using your hands.
- Add small amounts of water at a time, folding the water through thoroughly each time. The dough should be quite sticky but very thick.
- Sprinkle flour over a clean workbench. Place dough with floured hands. Knead the dough for about 5 minutes, sprinkling flour regularly until the dough is no longer sticky but very soft.
- Roll the dough into a large rectangle
- Spread the capsicum paster over the entire top surface of the dough
- Cut the dough into strips approx. 2 inches in diameter. Do the same in the opposite direction so you end up with approx. 2 inch by 2 inch squares.
- Place spinach and cheese on one squared then place another square on top, adding spinach and cheese to it again before stacking on another square. Each stack should have about six squares, with the last square stacked so the capsicum paste is facing downwards
- Place each stack in the muffin tray on its side.
- When done all the stacks, place in the preheated oven and cook for 20 minutes or until the fantails have browned
- Serve Warm
This how to will be starting from step 6. Let’s get started!
Cut the dough into strips approx. 2 inches (5cm) squares. Now get your spinach and cheese on one square, placing another square on top. Repeat adding the filling to the top square five times. Face the sixth square with the capsicum paste facing downwards.
If you make these delicious savoury fantails, I would love to know your thoughts/feedback. Nourishing advice is what I am passionate about, so ask away!