the bread making bug is back! after buying copious loaves of bread from my local bakery, and then watching half the loaf go moldy before i got to it, i decided to start baking my own bread again . . . for some weird reason which i haven’t quite sorted out yet, bread baked at home seems last 1 to 1.5 wks before going molding. whereas the stuff i get from my local bakery, starts to catch that fuzzy green stuff within 3 days. hmmmmm . . .
i decided to launch the fall 2011 breadmaking season with KAF’s classic 100% whole wheat bread, except of course, i only had half the amount of whole wheat flour at hand and ended up having to substitute with bread flour. their recipe (with my substitutions) turns out a fantastically rustic loaf with the slightest bit of nuttiness. hubs and i have been eating the bread for over a week now…and it has yet to go moldy! yipee!
here’s the recipe. i used 200g of whole wheat flour and 200g of bread flour instead. i also opted for the maple syrup rather than the molasses (since i didn’t have any of the latter on hand).
White Nectarine Jam
(makes about 1.5 quarts of jam)
|White nectarines or peaches||1.5 kg (washed, peeled and cut into chunks; about 8-10 nectarines)|
|Seedless Grapes||0.5 lb (washed and de-stemmed)|
|Lemon Juice||From 3 large lemons|
|Pectin (low methoxyl)||3 tsp (and a 2 tbsp of calcium water for activation), or follow manufacturer’s recommendations for usage of pectin.|
- Combine all ingredients, except calcium water, in a large clean flat bottomed pot (i used a dutch oven).
- Mix together with a wooden spatula and let sit for 20 minutes.
- Bring the mixture up to a light boil and then turn off heat. Allow the mixture to cool and then store in refrigerator overnight. Place a clean white plate in the freezer overnight as well.
- The next day, pour calcium water into the mixture and bring to a boil. Stir constantly to ensure that the jam is evenly heated. Boil for 10 minutes or so.
- Then, take the pot off heat, and use an immersion blender to puree the fruit until smooth.
- Return the pot to the stove, and continue to boil / stir until the jam passes the frozen plate test. (take the plate out of the freezer. put a dab of jelly on the plate. push the jelly slight with your finger. if wrinkles form as you push the jam, it is ready).
- Pour jam into prepared jam jars immediately.