Red Chilli Caramel (Spicy Kick)

This version of red chilli caramel has a spicier kick than the usual one. It will be the perfect companion for any kind of spicy or regular snack. All you have to do is follow the recipe and give me a treat! Let’s get into the recipe.

Ingredients

• 200 g (1 cup) sugar
• 60 ml (¼ cup) water
• 100 ml (½ cup) heavy cream (optional — skip for thinner glaze)
• 20 g (1½ tbsp) butter
• 1 tbsp (15 ml) soy sauce
• 1 tsp (5 ml) fish sauce
• ½–1 tsp red chilli flakes
• 1–2 small fresh red chillies, finely chopped
• ½ Chopped Naga chilli (Only for braves!)
• ¼ tsp smoked paprika or cayenne pepper
• ½ tsp sea salt

Step-by-Step Instructions

You have to be careful with caramel because it waits for none. Overcook it a little, it will get upset and make a dark face, just kidding! It will get bitter and inedible if you overcook it. So, the first thing to do is

1. Set Up Everything First

Measure everything out, chop your chillies, and keep them close.

2. Make the Caramel

You can make your caramel in 2 ways, the

Dry way: Add the sugar to the pan, then turn on the stove. Keep the temperature on low to medium heat. Let the sugar heat and melt on its own. Don’t stir until it melts down. In this process, you have to be more cautious because there is a high chance of burning the sugar, as there is no water added, and it needs more attention. This process doesn’t take long to caramalise, btw.

Wet way: Add sugar and water to a pan, then turn on the heat. Keep the temperature medium to high. Don’t stir it; let the sugar dissolve and thicken the syrup on its own. In this process, you can worry less as the water down the risk of burning the sugar, and you can cook on high heat. Also, this process takes longer to caramalise, therefore it makes a greater development of flavour.

I’ll suggest the Wet way if you don’t have any urgency. During caramelizing, if any crystals of sugar develop around the pan, then wash them with a pastry brush dipped in water. This will dissolve them. If these crystals are not dissolved, they can cause the mixture to crystallise, rendering the caramel gritty and unusable. After some time, you’ll see the liquid starting to change color from clear to brownish or straw color. At that moment, stir it until a fine golden color appears. After turning into a golden brown color, reduce the heat.

3. Add the butter

After reaching the golden brown color, add the butter and stir it until it melts. Butter gives the caramel a rich and creamy flavour. Add heavy cream if you want more creaminess and thickness.

4. Add the Badboys (Chillies)

After adding butter, add the Chilli flakes, chopped chillies, and smoked paprika. Only add the Naga chillies if you can handle it! Or brave enough. If you can’t handle so much spice, then avoid it. Cook for 30-40 seconds to infuse the spiciness and heat.

5. Add the sauces

Add Soya sauce and fish sauce. It gives savory richness and funky depth to the flavour. Cook on low heat for about 1-2 minutes to infuse the flavour. Add some sea salt and stir for 30-50 seconds. Turn the heat off and let it cool.

In the meantime, why don’t we make something and couple them up? Try Creamy Mushroom and Asparagus Chicken Penne with it, and I’m sure you’ll love it!

Okay, after trying that, why don’t we make another version of red chilli caramel? Sounds sweet, right? Let’s get into it.

Red Chilli Caramel (Sweeter Treat)

This is a version that dilutes the burn and transforms the caramel into a mouth-licking bliss. It is smooth, decadent, and sweet, with a slight touch of chilli that makes the flavor more alive without overwhelming it. Exquisite with cakes, puddings, pancakes, or ice cream. This is a version that dilutes the burn and transforms the caramel into a mouth-licking bliss. It is smooth, decadent, and sweet, with a slight touch of chilli that makes the flavor more alive without overwhelming it. Exquisite with cakes, puddings, pancakes, or ice cream.

Ingrediants

• 200 g (1 cup) white sugar
• 60 ml (¼ cup) water
• 120 ml (½ cup) heavy cream (room temperature)
• 40 g (3 tbsp) unsalted butter
• 1 tsp (5 ml) vanilla extract
• ¼ tsp (1.5 g) sea salt (optional)
• ¼ tsp (0.5 g) Kashmiri red chilli powder (for color & soft warmth)
• ¼ tsp (0.5 g) red chilli flakes (optional – for a gentle finish)

Step-by-Step Instructions

The caramelization process will be the same as the red chilli caramel spicier version. So we are gonna start the instructions from adding Heavy cream.

1. Add Heavy Cream

After the caramelization, add heavy cream for a rich, creamy, and sweeter taste. Be careful doing this, as it starts bubbling up crazy after adding the cream. At first, remove the pan from the heat, then slowly add the cream while stirring. After mixing well, you can cook it on low heat again. The cream must be at room temperature or warm.

2. Add butter

After adding cream, you can add butter. It will give a richer taste, smooth texture, and glossy look.

3. Spice it up

Add the chillies and cook for only 30-40 seconds.

4. Final touch

For the final touch-up, add vanilla extract and some fine sea salt. Stir and cook for another 15-20 seconds and turn off the stove. Time to give it a rest until the sweet bro chills down.

There you go, wanna try it with some Meringue cookies or brownies? Cream cheese will also work. Oh my! You can try it with endless types of snacks. So what are you waiting for? Grab some for you and wrap some for me, buddy!

FAQ

The post Red Chilli Caramel Recipe In Two ways appeared first on Freaky Foodie.

Why Fresh Milled Flour?

You might be wondering what the fuss is all about. Isn’t all flour the same? Not really! The moment wheat berries are milled, the delicate oils, vitamins, and minerals within the germ and bran begin to oxidize. Store-bought flours often have these nutritious components removed to prolong shelf life, leaving you with a product that, while convenient, lacks the full spectrum of nutrients and the vibrant flavour of its freshly milled counterpart.

The Nutritional Advantage

When you mill your own flour, you retain 100% of the wheat berry’s goodness. This means you’re getting all the fibre, B vitamins, Vitamin E, healthy fats, and trace minerals that are often stripped away in commercial processing. This makes your bread not only more delicious but also significantly more nourishing.

The Flavour Revolution

Prepare for a taste revelation! Freshly milled flour brings an unparalleled depth of flavour to your bread. Depending on the type of wheat berry you use (hard red wheat for robust flavour, hard white wheat for a milder taste), your bread will have nutty, earthy, and subtly sweet notes that simply aren’t present in bread made with conventional flour. It’s a difference you can truly taste and appreciate.

Getting Started: Your Milling Essentials

Before you dive into baking, you’ll need a few things to get your milling journey started.

Choosing Your Mill

The heart of fresh milling is, of course, your grain mill. There are several types available, from manual hand mills to electric countertop models. For regular baking, an electric mill is a fantastic investment.

Electric Grain Mills

These are convenient and efficient, grinding a large quantity of flour in minutes. Brands like Mockmill, Nutrimill, and KoMo are popular choices known for their durability and performance. Consider the grind settings – you’ll want to be able to adjust from coarse to fine.

Hand Mills

If you prefer a more traditional approach or want a backup, hand mills are a great option. They require more effort but are excellent for smaller batches or if you’re off-grid.

Sourcing Quality Wheat Berries

The quality of your wheat berries directly impacts the quality of your flour and, ultimately, your bread. Look for organic, non-GMO wheat berries from reputable suppliers.

Hard Red Wheat

This is a popular choice for bread baking due to its high protein content, which develops strong gluten for a good rise and chewy texture. It yields a robust, slightly nutty flavour.

Hard White Wheat

Similar to hard red wheat in protein content, but with a milder flavour and lighter crumb. It’s often preferred by those who find hard red wheat too assertive.

Other Grains

Once you’re comfortable, you can experiment with other grains like spelt, rye, or even ancient grains like Einkorn and Emmer for different flavours and textures.

The Fresh Milled Flour Bread Recipe

Now for the main event! This recipe is designed to be straightforward and forgiving, perfect for beginners. It uses a no-knead method, which allows the long fermentation to develop flavour and gluten structure with minimal effort from you.

Ingredients

• Freshly Milled Flour: 450g (approximately 3 ½ cups, depending on how you measure) – ideally a hard red or hard white wheat.
• Warm Water: 350g (approximately 1 ½ cups) – about 95-105°F (35-40°C).
• Active Dry Yeast: 1 teaspoon
• Salt: 9g (about 1 ½ teaspoons)
• Optional: 1 tablespoon honey or maple syrup (for a touch of sweetness and to help activate yeast, though not strictly necessary if your yeast is fresh)

Equipment

• Large mixing bowl
• Spatula or wooden spoon
• Plastic wrap or a damp kitchen towel
• Dutch oven or heavy-bottomed pot with a lid (oven-safe)
• Parchment paper (optional, but highly recommended for easy transfer)
• Banneton (proofing basket) or a bowl lined with a floured kitchen towel

Instructions

Step 1: Mill Your Flour

Measure out your wheat berries and mill them on a fine setting. Feel the warmth and smell the fresh aroma – that’s the sign of truly fresh flour!

Step 2: Combine Wet Ingredients

In your large mixing bowl, combine the warm water, yeast, and optional honey/maple syrup. Stir gently and let it sit for 5-10 minutes until the yeast becomes foamy (this indicates it’s active).

Step 3: Add Dry Ingredients

Add your freshly milled flour and salt to the wet ingredients. With a spatula or wooden spoon, mix until just combined. Don’t worry about kneading; simply ensure all the flour is hydrated. The dough will be shaggy and sticky.

Step 4: First Rise (Bulk Fermentation)

Cover the bowl with plastic wrap or a damp kitchen towel and let it rise at room temperature for 12-18 hours. The longer the rise, the more flavour will develop. The dough should roughly double in size and have bubbles visible on the surface.

Step 5: Shape the Dough

Lightly flour your work surface. Gently scrape the dough out of the bowl onto the floured surface. Using floured hands, gently fold the edges of the dough towards the centre, forming a loose ball. Avoid overworking the dough.

Step 6: Second Rise (Proofing)

Lightly flour your banneton or a bowl lined with a well-floured kitchen towel. Carefully transfer the shaped dough, seam-side up, into the prepared banneton/bowl. Cover with plastic wrap or a damp towel and let it proof for 1-2 hours at room temperature, or place it in the refrigerator for 2-4 hours (or even overnight) for a slower, more flavourful proof. The dough should feel light and airy.

Step 7: Preheat Your Oven and Dutch Oven

About 30-45 minutes before you’re ready to bake, place your Dutch oven with its lid into your oven and preheat to 450°F (230°C). This is crucial for achieving a crispy crust.

Step 8: Bake Your Bread

Carefully remove the hot Dutch oven from the oven. If using parchment paper, gently lift the dough from the banneton/bowl and transfer it, still on the parchment, into the hot Dutch oven. If not using parchment, carefully invert the dough directly into the hot pot. You can score the top of the dough with a sharp knife or razor blade if desired (about ½ inch deep).
Cover the Dutch oven with its lid and bake for 30 minutes.

Step 9: Finish Baking

After 30 minutes, remove the lid from the Dutch oven. Reduce the oven temperature to 400°F (200°C) and continue baking for another 15-20 minutes, or until the crust is deeply golden brown and sounds hollow when tapped on the bottom.

Step 10: Cool and Enjoy!

Carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely. This step is important! Slicing into warm bread can release steam and make it gummy. Let it cool for at least an hour before slicing and enjoying your incredible homemade fresh milled flour bread.

Don’t Miss!: Easy No-Bake Brownie Refrigerator Cake Recipe

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Fresh Milled Flour Bread Recipe

Experience the incredible flavor and nutrition of homemade bread made with freshly milled flour. This no-knead recipe yields a crusty, aromatic loaf that’s far superior to store-bought bread.

Course Side Dish, Snack

Cuisine American

Keyword artisan bread, fresh milled flour, homemade bread, no knead bread, whole grain

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Resting Time 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 1 loaf

Calories 1800kcal

Equipment

• Grain mill Electric or hand-crank
• Large mixing bowl
• Dutch oven Or heavy oven-safe pot with lid
• Banneton (proofing basket) Or bowl lined with floured towel
• Bench scraper Helpful for handling sticky dough

Ingredients

• 450 g freshly milled flour (hard red or hard white wheat) about 3 ½ cups
• 350 g warm water about 1 ½ cups, 95-105°F (35-40°C)
• 1 tsp active dry yeast
• 9 g salt about 1 ½ teaspoons

Instructions

• Mill your wheat berries on a fine setting to produce 450g of fresh flour.
• In a large mixing bowl, combine warm water, yeast, and optional honey/maple syrup. Let sit 5-10 minutes until foamy.
• Add freshly milled flour and salt to the wet ingredients. Mix until just combined (dough will be shaggy and sticky).
• Cover bowl and let rise at room temperature for 12-18 hours until doubled in size with surface bubbles.
• Lightly flour a work surface and gently shape dough into a loose ball without overworking.
• Transfer dough to a floured banneton or bowl, seam-side up. Cover and proof 1-2 hours at room temperature or 2-4 hours in refrigerator.
• Preheat Dutch oven in a 450°F (230°C) oven for 30-45 minutes before baking.
• Carefully transfer dough to preheated Dutch oven. Score top if desired. Bake covered for 30 minutes.
• Remove lid, reduce temperature to 400°F (200°C), and bake uncovered for 15-20 minutes until deeply golden.
• Cool completely on wire rack (at least 1 hour) before slicing.

Tips for Success

• Don’t Over-Knead Fresh Milled Flour: Freshly milled flour absorbs water differently and its gluten develops quickly. Over-kneading can lead to a dense crumb. The no-knead method works perfectly.
• Adjust Hydration: The exact amount of water needed can vary slightly depending on the specific wheat berry and even the humidity. If your dough feels too dry, add a tablespoon or two more water. If it’s too wet, add a little extra flour.
• Embrace the Stickiness: Fresh milled flour dough can be stickier than conventional flour dough. Use a light dusting of flour on your hands and work surface, and a bench scraper can be your best friend.
• Experiment with Wheat Berries: Once you’re comfortable, try different types of wheat berries to discover your favourite flavour profiles and textures.
• Patience is Key: Bread baking, especially with fresh milled flour, rewards patience. Don’t rush the bulk fermentation or proofing stages.

Troubleshooting Common Issues

• Dense Crumb: This often indicates under-proofing (not enough rise time) or over-working the dough. Ensure your yeast is active and give the dough ample time to rise.
• Flat Loaf: Similar to a dense crumb, this can be due to under-proofing or over-proofing (where the gluten structure collapses). It can also happen if your oven wasn’t hot enough or if you didn’t use a Dutch oven for the initial bake.
• Crust Not Crispy: Ensure your Dutch oven is fully preheated and that you bake with the lid off for the last portion of the bake. Steam created by the lid during the initial bake is crucial for crust development.

Frequently Asked Questions (FAQ)

Q1: Do I need a special mill for fresh milled flour?

A1: Yes, you’ll need a grain mill designed for home use. Electric mills are convenient for regular baking, while hand mills are good for smaller batches or if you prefer a manual approach.

Q2: Where can I buy wheat berries?

A2: You can find wheat berries online from specialty grain suppliers, at health food stores, or sometimes directly from local farms. Look for organic, non-GMO options.

Q3: How long does freshly milled flour last?

A3: Freshly milled flour has a shorter shelf life than commercial flour because it retains the germ and bran, which contain oils that can go rancid. It’s best used within a few days of milling. For longer storage, you can freeze it in an airtight container for up to a month.

Q4: Can I use this recipe with other types of grain like spelt or rye?

A4: While this recipe is designed for hard wheat, you can experiment with other grains. However, you may need to adjust the water content as different grains absorb water differently. Spelt often requires less water, and rye creates a denser loaf with less gluten.

Q5: My dough is very sticky, is that normal?

A5: Yes, freshly milled flour dough, especially with higher hydration, can be quite sticky. Use a light dusting of flour on your hands and work surface, and a bench scraper can help manage it. Avoid adding too much extra flour, as this can make the bread dry.

Q6: Can I make this bread without a Dutch oven?

A6: While a Dutch oven is highly recommended for achieving a great crust and rise, you can bake it on a preheated baking stone or a heavy baking sheet. You can create steam by placing a tray of hot water on the bottom rack of your oven during the first part of the bake. However, results may vary.

Baking with fresh milled flour is a journey of discovery that promises incredibly flavourful and nutritious bread. With this guide, you have everything you need to start your own baking adventure. Enjoy the process, savour the aroma, and delight in the taste of real, homemade bread.

The post Bake Amazing Fresh Milled Flour Bread: Easy Recipe! appeared first on Freaky Foodie.