TRFL LoafNest Quick guide
First Edition
LoafNest Recipe
Book
Dedicated to LoafNest Backers
Contents
Introduction 5
LoafNest Flow
IWheat Based Breads 15
White Wheat Bread
Whole Wheat Bread
Spelt Bread
Atta Bread
50 percent Rye Bread
5 Seeds Wheat Bread
Oats, Rye, Spelt and Wheat Bread
II Flavorful Breads 33
Cucumber Bread
Tomato Bread
Carrot Bread
Green Peas Bread
Yogurt Bread
Carrot Bread
III Sweet Breads 47
Raisins and Nuts Bread
Yogurt and Honey Bread
Caramalized Banana bread
IV LoafNest user Manual 59
4
Introduction
Welcome to the LoafNest Recipe Book! Congratulations on having
your LoafNest!
We would like to welcome you to the amazing world of LoafNest
Artisan Bread baking. We trust that LoafNest helps you to make
beautiful bread at home, more often. We hope that you will have
healthy, tasty, and avorful artisan bread everyday.
The idea of this book was born during our Kickstarter Campaign
in February, 2018 as a Stretch Goal to the campaign. We made a
promise to our LoafNest Backers that we would deliver a LoafNest
tested recipes e-book with LoafNest, that would contain atleast ten
recipes, if we would reach 25,000 EUR funding goal. And, we did!
This is that book. Dedicated to our LoafNest Backers. This book is
dedicated to all our backers who believed in LoafNest with us when
it was just a prototype and had not existed as a product. This book
is also dedicated to all of our backers, from all around the world, for
showing their support with our original campaign that had failed.
We are thankful to you for making us to commit to this Stretch Goal
during our Kickstarter campaign. Watching this book evolving was
as much fun as watching dierent kinds of breads out of LoafNest,
and you made it possible.
This e-book is free and you are welcome to share it with anybody on
the earth! It is not obligatory to own a LoafNest to own this book.
Most of the recipes could be tried with what you usually bake in. With
LoafNest it only gets better!
5 66
LoafNest Breads
LoafNest for Best Bread
We love good bread. We know, you do too.
But making artisan bread at home, as often as we need the bread is
quite a challenge! We nd it so easier to the get breads from super-
markets and bakeries, don’t we?
The philosophy with which we developed LoafNest was to enable
ourselves at home, with beautiful and tasty artisan bread, as often
as we needed it, with minimum eort. We aspired to build a tool
that would enable us to bake the best quality healthy artisan bread,
for everyday. We were appalled by the inconsistency of the bread
machines and we were not at all happy with existing tools for bread
making whatsoever. Bread machines oered us the convenience, but
neither the consistency nor the quality of the breads. That got us
thinking. In the direction of creation of LoafNest.
LoafNest revolutionizes home bread making by bringing high-heat,
high-humidity professional baking environment to home kitchens.
With the patent pending combination of classic cast iron and the state
of the art easy peel liner technology, LoafNest brings artisan bread
making to everyday life.
With LoafNest, what you will notice is that the baking of the bread
is better and easier – if you are an experienced baker you will imme-
diately notice the dierence and improvements in the quality of the
bread baking and if you are a beginner, you will appreciate the ease
of use.
There are two parts in LoafNest. LoafNest Liner and the Casserole.
In LoafNest, the dough surface receives uniform heat distribution
during the baking, as the shape of the dough in perforated glass-
bers-reinforced-silicone-liner is exactly followed by the walls of cast
iron. High thermal mass of the bottom half of the cast iron casserole
of LoafNest precisely follows the shape of the dough. All surfaces
of the dough, except the top, are equidistant from the heat radiating
walls of cast iron. The dough expands in the top direction. Precision
of the shapes of liner and the casserole allows for homogeneous heat
transfer. In addition, LoafNest provides much desired high-humid en-
vironment during the baking. Perforated LoafNest Liner sits between
the two halves of the LoafNest cast iron casserole. LoafNest retains
the moisture inside by forming a seal on the rim with the silicone liner
while thick walls of cast iron provide high heat to the bread. This very
LoafNest Recipe Book Healthy Artisan Breads for Everyday
eective moisture trapping, with high heat, allows for crunchy and
thin crust. Crust forms on the bread when the outer layer reaches a
high temperature and goes through changes like Caramelization and
Millard reactions. This creates the wonderful golden-brown color and
the avor. The texture of the crust comes from the gelling of starch on
the surface as it hardens. A higher humidity of air around the bread
does not let the bread surface dry as it bakes. This gives a thin and
crunchy crust that we associate with artisan breads. Since LoafNest
seals moisture around the bread, the air is saturated with moisture
and hence the bread experiences the same temperature. This makes it
an elegant and ecient way of baking of the bread. This helps to get
us the much aspired oven spring on the bread.
LoafNest is a specic design for baking of the bread. It is designed
to bake the bread in its best manner with its steam retaining and
circulation mechanism on all the sides of the bread. There is a tiny
gap between the perforated silicone liner and the heat radiating walls
of cast iron casserole – this allows the circulation of the steam. All
sides of the dough experience the steam as if it is laying in the hot
steam chamber without touching the walls of the chamber. Benets of
the state of the art perforated liner is ve-folded. Perforations allow
ecient heat transfer to the dough and allow moisture to escape at
the bottom, giving a crunchy crust and, give the professional baked
texture on the bottom of the bread. As the dough sits in the liner, it is
possible to have the highly hydrated dough and, as the dough does
not touch the walls of the cast iron at all, it makes it easy to clean the
heavy cast iron casserole. And, the liner is exible and it is easy to
peel from the bread.
These are the reasons to love your LoafNest! You will know it soon,
once you bake your good breads in LoafNest!
Simple. Easy. Best.
Long before we started developing the product LoafNest, we fell in
love with the no-knead method for making bread. No-knead method
makes it possible to do great quality bread without any kneading
required. Eort required for this method is little as kneading is not
required. The quality of the bread is excellent and, it is not lost because
of not kneading, as the key to the quality lies in the slow and longer
duration of the raising time of the dough – during the long raise time,
gluten develops steadily to form stronger and longer protein chains
and, the key to the quality lies there.
7 66
LoafNest Breads
We love no knead method for its simplicity, for its elegance and for
its no-knead indeed!
LoafNest method is based on the no-knead method of making the
bread, to retain the simplicity of the process. Product is one part, and
the process is another, both are important in attaining great results
every time.
In this book, we are presenting recipes that do not require kneading,
stretching or folding. Our mantra behind the LoafNest is minimum
eort,artisan quality and reproducibility. All three together. Let us
retain that!
Please remember that there are various kinds of methods for making
awesome beautiful dough for breads. You could use your favorite
methods – you could use sourdough starters or other kind of starters
instead of instant yeast, kneading, stretching, folding or using other
raising techniques while perfecting your dough, and it is not necessary
to only make use of the recipes that are presented in this book to
make use of LoafNest.
Knead or no-knead, bake your bread in LoafNest. LoafNest is for
baking your best bread.
LoafNest Recipes Book
Recipes presented in this book follow LoafNest Flow and are easy
to reproduce at your home. Choose the our, that has at least 11
%
protein content, that is marked for bread making.
All recipes presented here follow the same ow. Sometimes, with
a slight twisting and tweaking. You will get the grip on the ow
instantly! Remember that the ow remains the same. Everyday, you
don’t have to open the recipe book. You will know the ow. Knowing
the ow makes it simple for us to develop a rhythm, for regular artisan
quality bread at home.
This book is divided in three sections of recipes and the additional
fourth section includes a copy of the LoafNest user manual for your
reference.
First section of recipes are what we call normal breads – Wheat Based
Breads. Breads made with Water, Yeast, Salt and Flour, without any
other extra ingredients. You mix Water, Yeast, Salt and Flour, using a
LoafNest Recipe Book Healthy Artisan Breads for Everyday
fork. In this section you see that normal LoafNest ow is in use as it
is.
First section presents various types of breads – types and the portions
of the ours is what that mainly varies from a recipe to another recipe
in this section. When you are choosing the recipes from the rst
section, on Monday perhaps you will have a white wheat bread and
on Wednesday a spelt bread, and on Friday a rye bread, for example.
The ow remains the same. Dierent types of loaves result because of
the variation of the ours. That is the focus of this section. Whenever
there is a small deviation from the ow, you will see it under tiny
notes for you.
Second section presents breads with additional avors – Flavorful
Breads. In this section, we add natural ingredients to normal breads
for adding avors in addition to the avor that you usually get from
ours in slow breads.
Recipes in second section are slightly twisted, in the sense that you
can not just take a fork and mix Water, Yeast, Salt and Flour and
wait till next day to bake. With some recipes adding the avor with
natural ingredients requires an extra work, such as making a puree of
a vegetable beforehand. With some, such as a Yogurt bread, you just
add an extra ingredient, and that’s all, without altering normal ow
much. Compared to the breads from the rst section, these breads
require slightly lesser raise time due to the presence of sugars in the
additional ingredients. This section gives you an idea about how
dierent additional avors could be easily added to the bread in a
natural way by replacing the water content. These breads are very
soft and moist and most delicious.
In addition to the recipes presented in rst two sections, you could
easily make combinations of recipes from section 1 and section 2 to
make altogether a new recipe! For example, you could create seven
new dierent recipes, if you take recipes from the rst section and add
your favorite avor that you choose from the second section, or for
that matter, you could choose a dierent our from rst section and
choose all dierent avors from second section to create 5 dierent
more new recipes! You could do the combinations of recipes within
section 1 and/or 2, picking 1,2,3... at a time, while you make sure to
keep the portions proportional in your new recipe.
Third section presents sweet breads. We add sugars and caramelized
fruits and raisins and nuts to the normal breads and make them –
9 66
LoafNest Breads
Sweet Breads. Recipes from section three need to be baked relatively
at low temperatures (180
o
C / 350
o
F) compared to the recipes from
section one and two (230
o
C/ 450
o
F). Hence, an exact combination
of the last section with rst two sections is dicult, when you are
exploring new recipes.
Recipes in this book are developed by weighing the ingredients. We
recommend that you to use digital kitchen scale and weigh the ingre-
dients rather than measuring them volume wise with cups, if that is
possible.
Recipes presented here are quite robust and forgiving, and has low
failure rate and you could essentially pour your dough into LoafNest
without doing much guess work on how your bread will turn out! It
will be nice!
By the time you have baked your rst few breads in LoafNest, you
would know that baking does not have to remain as a weekend activity.
The eort it takes is minimal and the quality of the bread you get is
excellent. We trust that LoafNest helps you to make beautiful bread
at home as often as you need the bread.
LoafNest in Your Rhythm
We designed LoafNest ow to t bread making into busy daily sched-
ules. Not just for the weekends bread baking. Here are some tips on
how you could make LoafNest bread making t your schedule.
Identify a trigger in your existing schedule to nd a 2-3 minutes time
(for example after dinner, before going to bed, before leaving to work
etc) for mixing of Water, Salt, Yeast and Flour with a fork.
Identify a space of 45-90 minutes for baking in your current schedule,
when you could be home. You may be busy doing other chores at the
same time.
Ideal raise time for the dough with LoafNest recipe is 18 hours. While
this depends on how warm your room is, this method is quite forgiving
for a bit shorter or longer raise times. Watch for doubling-of-the-
volume (atleast) of the dough – that is a best measure to know that the
dough is ready for baking, rather than watching for exact 18 hours.
Use this to make it to well t your schedule.
If you need shorter raise times to t your schedule, use 2-4 times the
amount of yeast in the basic recipe. You could also try mixing our
LoafNest Recipe Book Healthy Artisan Breads for Everyday
with lukewarm (not hot) water and keeping the dough to raise in a
warm (not hot) place for shorter raise time.
If you need longer raising times, reduce the amount of yeast. You can
also try to use ice-water to mix the dough or keep the dough to raise
in a refrigerator for a part of the raise to slow down.
If your oven has a programming function, put it to use. Place the
LoafNest Casserole in the oven and program it so that LoafNest is
pre-heated and ready for you to bake at a desired time, for example
when you wake up or when you return home in the evening. Do not
pre-heat the LoafNest Liner.
With some tweaking of yeast and temperatures and perhaps using
your programmable features of your oven, we are sure you will nd a
way to make bread at home in a schedule that ts you well.
LoafNest Flow
We present LoafNest ow for you before all the recipes. As you further
go through the pages of the recipes, you will notice how the LoafNest
ow is the backbone for each recipe and how all recipes are really so
easy, but give us dierent kinds of breads.
LoafNest method for easiest artisan bread involves these steps
from LoafNest Flow.
You will need:
1.
A digital kitchen weighing scale (preferred) or measuring cups
and spoons
2. A large bowl to mix and keep the dough (3 to 5 liter/quart)
3.
A fork to mix the dough and a spatula to scrape and pour the
dough
4. An electric or gas oven for baking.
Ingredients
1. Water (400 ml / 1.75 cups)
2. Salt (8 g / 1 tsp)
3. Yeast (1/2 g / 0.25 tsp)
4. Flour (500 g / 4 cups)
11 66
LoafNest Breads
Steps
1. Mix: Mix Water, Salt, Yeast and Flour
In a large bowl, mix salt and yeast into water using a fork until
fully dissolved. Add in our and mix until all our is wet and
there are no dry lumps. It is not necessary to mix excessively
or to knead. The dough will have a relatively thin consistency
compared to traditional bread dough.
2. Raise: Raise until Volume is Doubled (atleast)
Cover the bowl with cling lm or large lid to prevent drying.
Leave it to raise at room temperature for 12-18 hours. The dough
is ready to bake when the volume has atleast doubled, you would
see that the dough is full of bubbles and has a sour yeast/alcohol
smell.
3. Pre-heat: Pre-heat the Casserole
Pre-heat the closed LoafNest Casserole in the oven for at least 45
minutes at 230oC (450oF). Do not pre-heat the LoafNest Liner.
4. Pour: Pour the Dough
Take the pre-heated Casserole gripping all four handles rmly
and set it on a heat resistant, stable surface. Open the lid holding
two handles and place it aside on a heat resistant stable sur-
face. Place the Liner in the bottom unit of Casserole. Scrape in
the raised dough into the Liner using a spatula and close the
Casserole lid rmly.
5. Bake: Bake for 45 minutes
Place the closed Casserole back into the oven gripping all four
handles rmly. Bake at 230
o
C (450
o
F) for 45 minutes. If you like
more crusty bread you could bake for additional 10-15 minutes.
6. Enjoy: Enjoy the fresh smell of Bread!
Take the LoafNest out of the oven. Peel o the Liner gently while
your gloves are still on, and let the bread cool before you cut it
and eat it! If you cut it while it is hot, it will be gummy.
LoafNest Recipe Book Healthy Artisan Breads for Everyday
13 66
Part I
Wheat Based Breads
15 66
LoafNest Recipe Book Healthy Artisan Breads for Everyday
Wheat Based Breads
This section belongs to normal breads.
What do we mean by normal breads? Breads that are made with
Water, Salt, Yeast and Flour. Without any other additional ingredients.
And, we call them normal breads.
In this section, we vary the types of ours and their proportions. We
present seven bread recipes in this section. Four recipes with dierent
types of ours: White Wheat, Whole Wheat, Spelt and Atta ours.
And, three recipes with the mixture of dierent ours with wheat
our: Rye and Wheat, Grains and Wheat, and, Rye, Oat and Wheat
ours.
The LoafNest ow remains the same for all recipes in this section,
and, whenever there is a small variations, for example because of the
type of the our more water is required in the recipe, you will see
that under ingredients and we make a note of it under the tiny notes
for you.
You could always add small portions of various kinds of seeds and
nuts, on the bread and in the bread, to make them look prettier and
tastier. You could choose any topping of your preference, there is no
rule to it.
This section gives you an idea about how you could start to explore
the possibilities of making the bread with your favorite ours, not
just the kind of the ours presented here. A tip for you when you are
creating your own creative recipes with your favorite kinds of ours,
is to make sure to have a good portion of the wheat our in the ours
proportions, in your new recipe. As rule of thumb, for an easy and
nice artisan bread with LoafNest ow, it is good to start with high
wheat our portion with small portion of your favorite our such as
80:20.
Choose your favorite ours, add them in small proportions to wheat
our, follow the ow and check how your bread will turn out and
start your new recipe with a dierent kind of our. You got the idea!
In addition, you could combine dierent combinations of recipes
presented in this section. You could try combinations of two recipes
at a time or three, four, ve, six, or seven. Combination of 7 recipes
17 66
LoafNest Breads
is nothing but mixing of all, white wheat, whole wheat, rye, grains,
oat, spelt, atta ours – every dierent kinds of owers presented in
this section at once. You will divide the weights of ingredients of each
recipe by 7 before adding them to get the weights of the ingredients
in new 7-combination. When you are creating a new recipes from
the combinations, please make sure to get the proportions in the nal
recipe right, by dividing the weight of ingredients by the number of
recipes you are combining before adding. If the total weight of ours
in your new recipe exceeds 500 grams, re-calculate, you have not done
something right! That is for exploring new derivative recipes from
this section.
First things rst.
Start with the rst recipe!
White Wheat Bread.
It is a classic bread.
We call the white wheat bread a classic bread as the texture of this
bread is excellent and this bread is so very forgiving and we never
have observed this bread failing – not even once.
It is classic in its looks and in its taste and the oven spring that you
see on it does not fail to bring a smile to you! For adding the bers
to white wheat bread you could add a stful of ax seeds to the our
while mixing. If you are an absolute beginner to the baking world,
it is good idea to bake several White Wheat or Whole Wheat loaves
in the rst instance, as they help us a lot to develop a strong sense
for the yeast development, temperature, raise time, strong gluten
development, volume expansion of the dough – doubling, tripling,
quadrupling, saturation in the volume expansion or the beginning of
collapse of volume after the raise that you do not want, in the dough
before the bake.
LoafNest Recipe Book Healthy Artisan Breads for Everyday
19 66
LoafNest Breads
White Wheat Bread
Ingredients
What we need
Water 400 g (1.75 cups)
Salt 8 g (1 tsp)
Yeast 0.5 g (0.25 tsp)
White Wheat Flour 500 g (4 cups)
Steps
Steps we take
Mix Water, Salt, Yeast and Flour in a large bowl
Keep the bowl covered for 18 hours, till volume has doubled
Pre-heat closed Casserole at 230oC/450oF for 45 minutes
Put the Liner in Casserole and pour the dough
Bake in closed LoafNest for 45 minutes at 230oC/450oF
Let the loaf cool completely and enjoy!
Tips and ideas
Tiny notes for you
Dissolve Salt and Yeast in Water and then add Flour and mix with a fork!
Raise time is between 12 to 18 hours, depends on how warm your room is.
Pre-heat the closed Casserole. Never pre-heat the Liner.
While pouring the dough always put the Liner inside the casserole.
Top it with sesame seeds or any nuts for additional nutty avors.
Bake your bread in the closed pre-heated LoafNest for 45 minutes.
After baking, let the bread cool before you cut it.
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