Oude Wijven Koek en néerlandais

Ingredients

• 3 cups all-purpose flour
• 1 cup sugar
• 1 cup brown sugar (packed)
• 1 teaspoon baking soda
• 2 teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoon anise seeds
• 1 teaspoon cinnamon
• 1 egg
• 1 cup water
• 1 cup sour cream (or yogurt)

Instructions

1. Preheat oven to 375 F degrees.
2. Spray a cake pan or a Bundt pan with cooking spray.
3. In the mixer of your bowl whisk together all the dry ingredients. Add egg, water and sour cream or yogurt and mix until well incorporated.
4. Pour batter in prepared pan and bake for about 35 to 45 minutes or until a toothpick inserted in the middle of the cake comes out clean.

• On comprend en quoi consiste le pâte à pain : de l'amidon sur une structure de gluten.
• On comprend pourquoi le pétrissage produit de l'eau en créant le réseau de gluten.
• On comprend pourquoi faire une panification au levain est plus difficile qu'avec de la levure : cela tient à dénaturation du réseau de gluten sous l'action des protéases (enzymes). Si c'est trop fermenté, le façonnage devient impossible. La pâte ne se tient plus.
• On comprend pourquoi un pain au levain est plus digeste (cf. point précédent).

• http://artof01.com/vrellis/works/knit.html
• https://gist.github.com/kaspermeerts/781f0137b361b51224dcab722ae387b4
• https://github.com/christiansiegel/knitter
• https://github.com/MaloDrougard/knit
• https://www.dmg.tuwien.ac.at/geom/ig/publications/stringart/stringart.pdf

Ingredients

• 2 cups rye flour
• 1 cup all purpose flour
• ⅔ cup brown sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• ¼ teaspoon ground coriander
• ¼ teaspoon ground cloves
• ⅛ teaspoon ground anise
• ⅛ teaspoon ground black pepper
• ¼ teaspoon salt
• ½ cup honey
• ⅓ cup molasses NOT blackstrap!
• ¾ cup milk plus extra for brushing

Instructions

1. Preheat the oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper.
2. Add all dry ingredients to a large bowl and mix well.
3. Place wet ingredients in a small saucepan and gently warm over medium heat.
4. Add the warmed wet ingredients to the dry ingredients and mix using a rubber spatula until a sticky batter forms.
5. Pour the batter into the prepared loaf pan and flatten the surface. Lightly brush the top with milk. Bake for 60 minutes or until a toothpick inserted comes out clean. Cool in the pan and serve warm or cold with butter.

Notes

• when you warm the wet ingredients, please really do just gently warm them until they're completely runny. Do not boil them.
• do not use blackstrap molasses, they are too bitter. Regular dark molasses like the ones used for gingerbread are the right kind.
• if you don't have all the individual spices the recipe calls for, use 2 teaspoons of ground cinnamon and 1.5 teaspoons of either pumpkin pie or apple pie spice mix.
• unlike American-style quick breads, this one is meant to be sliced into fairly thin slices. And since the bread is baked without any added fat... most definitely serve it slathered with butter ?