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Eureka Mills shared TheBreadGypsy's photo. ... See MoreSee Less

"Love is like bread, it needs to be made fresh every day!" 🌻 #ciabatta #artisanbaker #breadlife #bread #bbga #naturallyleavened #noadditives #slowfood #instabread #stoneground #eurekamills #levain ...

Cheryl Amy Jones will be hosting a Bread course in JHB from 15h30 on Sat 10 June, & from 07h00 on Sunday 11 June 2017, finish baking around 16h00 on Sunday.
Sit down to eat bread etc with cheese & wine. 
Cost R1500 per head, 
16 places available. 
Payment secures placement, either eft or payment in store
Will cover:- 
Baguette 
Ciabatta 
Light Rye 
Fig, raisin & macadamia seedloaf
Gingerbread Cake
Hot Cross Buns

Please contact Cheryl on: 0117047253 or cherylamyjones@gmail.com for more info
#breadcourse #baking #bread

TheBreadGypsy, Robert Rokebrand and 2 others like this

Judy Hilton LouwWhere will the course be taking place please?

5 days ago

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Apple cinnamon rolls for Easter Weekend!
Recipe from Maak vyf/ Make five by Heleen Meyer
Makes about 16 rolls

Dough
500 g Eureka Mills Stoneground White Bread Wheat Flour
½ x 10 g packet instant yeast
5 ml (1 tsp) soft brown sugar
4 ml salt
25 ml (5 tsp) olive or avocado oil
400 ml lukewarm water
extra flour for kneading

Filling
60 ml (¼ cup) soft butter
15 ml (1 tbsp) ground cinnamon
2,5 ml (½ tsp) ground cloves
75 ml (5 tbsp) white sugar
4 apples, skin on, cut into thin wedges
50 g almonds, chopped
45 ml (3 tbsp) milk

1. Dough: Place flour, yeast, brown sugar and salt in a large mixing bowl. Make a well in the flour and add the oil. Mix well, but don’t worry if lumps form. Add two-thirds of the water to the flour and stir with a wooden spoon. Gradually add more water until a soft dough forms.
2. Turn dough onto a lightly floured work surface. Knead by hand by making a forward-rolling action with the heel of one hand and continue to repeat the motion. Knead until dough is smooth and elastic – it should take 7-10 minutes (or use the dough hook on your electric mixer).
3. Knead until the dough can be shaped into a neat ball. When lightly pressed with your thumb to form a dent, it should bounce back immediately.
4. Spread a few drops of oil in a clean mixing bowl and place dough in the bowl. Spread a little oil over the dough to prevent it from drying out. Don’t use too much oil, as it can prevent the dough from rising. Cover bowl with plastic wrap and place a clean dish towel or blanket over the bowl. Place the bowl in a warm spot, such as on a window sill or close to a warm oven. Allow to rise for 20-30 minutes or until doubled in volume.
5. Filling: Turn dough out onto a lightly floured work surface and knock down. Lightly grease two 22 cm cake tins with butter. Roll the dough into a 25 x 45 cm rectangle of approximately 0.5 cm thickness. Brush dough with half of the soft butter.
6. Mix spices and white sugar and sprinkle one-third of the mixture over the dough. Arrange the apple wedges on the dough in rows, but leave about 1 cm open all around the edge. Sprinkle almonds and another third of the sugar mixture over the fruit. Rub a little water around the edge of the dough using your fingertips.
7. Carefully roll dough up, starting with the longer side of the rectangle. Don’t roll it too tightly and gently press the edges together, to keep the top fold in place. Gently press the two ends closed as well.
8. Cut the roll with a sharp serrated knife into approximately 16 slices of 3-4 cm in width. Arrange slices, cut side facing up, in the cake tins, leaving space in between the slices for them to rise. Arrange the slices so that the bottom fold gently presses against the side of the pan or another slice, to prevent it from popping open.
9. Cover with a clean dish towel and allow to rise in a warm place for about 20 minutes or until doubled in volume.
10. Preheat the oven to 180 °C. Brush milk over the risen slices and sprinkle with the remaining sugar mixture. Bake for 30 minutes or until golden brown and cooked. Brush with the remaining butter and allow to cool for a few minutes. Serve warm.
... See MoreSee Less

Apple cinnamon rolls for Easter Weekend!
Recipe from Maak vyf/ Make five by Heleen Meyer
Makes about 16 rolls

Dough
500 g Eureka Mills Stoneground White Bread Wheat Flour
½ x 10 g packet instant yeast
5 ml (1 tsp) soft brown sugar
4 ml salt
25 ml (5 tsp) olive or avocado oil
400 ml lukewarm water
extra flour for kneading

Filling
60 ml (¼ cup) soft butter
15 ml (1 tbsp) ground cinnamon
2,5 ml (½ tsp) ground cloves
75 ml (5 tbsp) white sugar
4 apples, skin on, cut into thin wedges
50 g almonds, chopped
45 ml (3 tbsp) milk

1. Dough: Place flour, yeast, brown sugar and salt in a large mixing bowl. Make a well in the flour and add the oil. Mix well, but don’t worry if lumps form. Add two-thirds of the water to the flour and stir with a wooden spoon. Gradually add more water until a soft dough forms. 
2. Turn dough onto a lightly floured work surface. Knead by hand by making a forward-rolling action with the heel of one hand and continue to repeat the motion. Knead until dough is smooth and elastic – it should take 7-10 minutes (or use the dough hook on your electric mixer). 
3. Knead until the dough can be shaped into a neat ball. When lightly pressed with your thumb to form a dent, it should bounce back immediately. 
4. Spread a few drops of oil in a clean mixing bowl and place dough in the bowl. Spread a little oil over the dough to prevent it from drying out. Don’t use too much oil, as it can prevent the dough from rising. Cover bowl with plastic wrap and place a clean dish towel or blanket over the bowl. Place the bowl in a warm spot, such as on a window sill or close to a warm oven. Allow to rise for 20-30 minutes or until doubled in volume. 
5. Filling: Turn dough out onto a lightly floured work surface and knock down. Lightly grease two 22 cm cake tins with butter. Roll the dough into a 25 x 45 cm rectangle of approximately 0.5 cm thickness. Brush dough with half of the soft butter.
6. Mix spices and white sugar and sprinkle one-third of the mixture over the dough. Arrange the apple wedges on the dough in rows, but leave about 1 cm open all around the edge. Sprinkle almonds and another third of the sugar mixture over the fruit. Rub a little water around the edge of the dough using your fingertips. 
7. Carefully roll dough up, starting with the longer side of the rectangle. Don’t roll it too tightly and gently press the edges together, to keep the top fold in place. Gently press the two ends closed as well. 
8. Cut the roll with a sharp serrated knife into approximately 16 slices of 3-4 cm in width. Arrange slices, cut side facing up, in the cake tins, leaving space in between the slices for them to rise. Arrange the slices so that the bottom fold gently presses against the side of the pan or another slice, to prevent it from popping open. 
9. Cover with a clean dish towel and allow to rise in a warm place for about 20 minutes or until doubled in volume. 
10. Preheat the oven to 180 °C. Brush milk over the risen slices and sprinkle with the remaining sugar mixture. Bake for 30 minutes or until golden brown and cooked. Brush with the remaining butter and allow to cool for a few minutes. Serve warm.