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A simple bread recipe used in a Waldorf classroom?

post #1 of 23
Thread Starter 
I would love to know the bread recipe that would be typically used in a Waldorf classroom. Does anyone have it from a Waldorf school? I'm just really interested and would like to reduce the quantity and make it in my home with my two little girls.

Thank you!
post #2 of 23
a little off topic (but is still urks me )

i asked the p/c teacher for a millet muffin recipe and she told me it was secret and she only wanted the kids to eat those special muffins in class. i thought that was a little rediculous considering it was like a 4 weeks summer session, she is a kindy teacher, and dd was like 1 at the time, and we are going to homeschool (which she knew, i think).

anyhow, hope that others have had better luck getting recipes cause i'd also love to see some
post #3 of 23
Every school seems to have their own recipes..Have you all tried the Waldorf Snack Book at all? There are many bread recipes in there, plus lots of other foods for festivals, etc. You can order it through Rudolf Steiner College Bookstore or Bob and Nancy's bookshop.
We have made regular bread, irish soda bread, challah bread, muffins, rice pudding and many more things for our baking day...
YUM!
post #4 of 23
The school where I taught published a cookbook of favorite recipes as a fundraiser- and the beloved kinderbread recipe was on the very first page.

It is the one we use in my family too- I add things like dried fruit and cinnamon and herbs. mmmm.

1 packet yeast
1 c warm water or milk
1 t. honey


6c flour- I use 4c bread flour, 2c whole wheat
1-2 t. salt
3c water
1/3c honey
1/3c oil or melted butter


proof the yeast in small amount of water and honey until it gets bubbly.

mix water salt honey and oil in another bowl. Add yeast mixture to liquids and allow child with wooden spoon to stir while you add flour one cup at a time until it is too hard to stir. get your hands messy by mixing/kneading the rest in by hand until the flour is smooth and easy to work. knead for awhile until the dough is smooth and 'shiny', put in clean bowl with a small amount of oil in it and cover with a damp towel. allow to rise double
punch down, make snakes, mountains, rocks, and loaves and allow to rise again.
350 oven for 40 min or so depending on the size of the loaves.

good luck. happy breading!
post #5 of 23
I also really like the Waldorf Kindergarten Snack Book
There are so many good recipes, and also useful ones for grain of the day.

Quote:
Originally Posted by reducereuserecycle View Post
a little off topic (but is still urks me )
i asked the p/c teacher for a millet muffin recipe and she told me it was secret and she only wanted the kids to eat those special muffins in class. i thought that was a little rediculous considering it was like a 4 weeks summer session, she is a kindy teacher, and dd was like 1 at the time, and we are going to homeschool (which she knew, i think).

anyhow, hope that others have had better luck getting recipes cause i'd also love to see some
That is pretty quirky. At our last parent eve. the K teacher brought out the box of rye pasta that she uses so everyone could find the exact kind for the children to have at home.
post #6 of 23
Quote:
That is pretty quirky. At our last parent eve. the K teacher brought out the box of rye pasta that she uses so everyone could find the exact kind for the children to have at home.
yeah, in my experience most people feel like it is a complement when you ask for their recipe....so i thought it was odd she refused to share...and was rather rude about it. oh well.

i have the waldorf book of breads and all the recipes i've tried are good.


wrenmoon, thanks for the recipe...will have to give it a try soon
post #7 of 23
Thread Starter 
Quote:
Originally Posted by wrenmoon View Post
The school where I taught published a cookbook of favorite recipes as a fundraiser- and the beloved kinderbread recipe was on the very first page.

It is the one we use in my family too- I add things like dried fruit and cinnamon and herbs. mmmm.

1 packet yeast
1 c warm water or milk
1 t. honey


6c flour- I use 4c bread flour, 2c whole wheat
1-2 t. salt
3c water
1/3c honey
1/3c oil or melted butter


proof the yeast in small amount of water and honey until it gets bubbly.

mix water salt honey and oil in another bowl. Add yeast mixture to liquids and allow child with wooden spoon to stir while you add flour one cup at a time until it is too hard to stir. get your hands messy by mixing/kneading the rest in by hand until the flour is smooth and easy to work. knead for awhile until the dough is smooth and 'shiny', put in clean bowl with a small amount of oil in it and cover with a damp towel. allow to rise double
punch down, make snakes, mountains, rocks, and loaves and allow to rise again.
350 oven for 40 min or so depending on the size of the loaves.

good luck. happy breading!
Thanks so much for this! Can't wait to try it. Can I use fast action yeast for this ( a 7 g packet?) or in my cupboard I have Allinsons Dried Active Yeast (it says it needs to be reactivated in water for traditional handbaking) ummmm, that one is in a pot so how much would I need? Sorry to be a pain! Thank you so much for your help!
post #8 of 23
Thread Starter 
Quote:
Originally Posted by bendingbirch View Post
Every school seems to have their own recipes..Have you all tried the Waldorf Snack Book at all? There are many bread recipes in there, plus lots of other foods for festivals, etc. You can order it through Rudolf Steiner College Bookstore or Bob and Nancy's bookshop.
We have made regular bread, irish soda bread, challah bread, muffins, rice pudding and many more things for our baking day...
YUM!
I was thinking about trying this book ...I am vegetarian, does it have any meat recipes in it?
I love your blog by the way!
xxx
post #9 of 23
Thread Starter 
Quote:
Originally Posted by reducereuserecycle View Post
a little off topic (but is still urks me )

i asked the p/c teacher for a millet muffin recipe and she told me it was secret and she only wanted the kids to eat those special muffins in class. i thought that was a little rediculous considering it was like a 4 weeks summer session, she is a kindy teacher, and dd was like 1 at the time, and we are going to homeschool (which she knew, i think).

anyhow, hope that others have had better luck getting recipes cause i'd also love to see some
That would have totally annoyed me!!!!!!!!!!!!!!
post #10 of 23
We made millet rolls in our P&T class that are amazing with butter and honey. I'll find the recipe and post it.
post #11 of 23
Quote:
We made millet rolls in our P&T class that are amazing with butter and honey. I'll find the recipe and post it.
post #12 of 23
Here it is! The recipe says that it makes 30 or so rolls.

First, preheat the oven to 350. Then, soak 1C of millet in very hot water to cover. While it is soaking, mix the following:

1 1/2 t yeast
2 c lukewarm water
2 T honey
3 T ground flax seeds (I use Bob's Red Mill)
2 C flour (1/2 whole wheat, 1/2 white mixture)

Mix and beat by hand about 100 times, let rest 10 minutes. Add the millet and 1t sea salt. Then add 2C of flour or so, enough to make a nice dough.

Knead (children love to help with this!), shape into rolls. You can let the rolls rise for a little while or pop them straight into the oven and bake for 20-25 minutes. Serve warm with butter and honey. So good!

Mmmm...typing this up makes me want to bake some right now!
post #13 of 23
He
Quote:
re it is! The recipe says that it makes 30 or so rolls.

First, preheat the oven to 350. Then, soak 1C of millet in very hot water to cover. While it is soaking, mix the following:

1 1/2 t yeast
2 c lukewarm water
2 T honey
3 T ground flax seeds (I use Bob's Red Mill)
2 C flour (1/2 whole wheat, 1/2 white mixture)

Mix and beat by hand about 100 times, let rest 10 minutes. Add the millet and 1t sea salt. Then add 2C of flour or so, enough to make a nice dough.

Knead (children love to help with this!), shape into rolls. You can let the rolls rise for a little while or pop them straight into the oven and bake for 20-25 minutes. Serve warm with butter and honey. So good!
do you drain the millet before you add it to the mixture? how much water should you soak it in?

this recipe looks great
post #14 of 23
Quote:
Originally Posted by mamaUK View Post
Thanks so much for this! Can't wait to try it. Can I use fast action yeast for this ( a 7 g packet?) or in my cupboard I have Allinsons Dried Active Yeast (it says it needs to be reactivated in water for traditional handbaking) ummmm, that one is in a pot so how much would I need? Sorry to be a pain! Thank you so much for your help!

I believe you can either use the packet or the yeast in the jar. They are probably the same thing, just the packet is premeasured and the jar you have to measure out yourself. Just use the 1 1/2 teaspoons the recipe calls for and it should work out fine! I know that some of the measuring units are different in the UK. Any other UK mamas know about this?

Re the teacher who didn't want to share the recipe~ that's so strange and unlike the Waldorf school near us! They gave us all the recipes we used in our classes so the children (and their mamas and papas )could have those yummy, comforting snacks at home, too!
post #15 of 23
Quote:
Originally Posted by reducereuserecycle View Post
He

do you drain the millet before you add it to the mixture? how much water should you soak it in?

this recipe looks great
You don't have to drain the millet- I usually just work the soak water into the dough. I guess if you drain it, you won't have to add as much flour. I just boil water in the kettle and add it to cover the millet in my measuring cup.

Have fun baking! I like this recipe, because it is quick and the millet is nice and crunchy.
post #16 of 23
Quote:
You don't have to drain the millet-
thanks
post #17 of 23
mamaUK, I have the Waldorf Kindergarten Snack Book. It doesn't have any meat-containing recipes in it.
post #18 of 23
Quote:
Originally Posted by mamaUK View Post
Thanks so much for this! Can't wait to try it. Can I use fast action yeast for this ( a 7 g packet?) or in my cupboard I have Allinsons Dried Active Yeast (it says it needs to be reactivated in water for traditional handbaking) ummmm, that one is in a pot so how much would I need? Sorry to be a pain! Thank you so much for your help!
Sorry I didn't check this for so long! I use all kinds of yeast- fast acting is fine, I think about 2t- 1T per batch? I am at the point where I don't measure much so a shallow palm full is what I do.
post #19 of 23
Thread Starter 
Quote:
Originally Posted by wrenmoon View Post
The school where I taught published a cookbook of favorite recipes as a fundraiser- and the beloved kinderbread recipe was on the very first page.

It is the one we use in my family too- I add things like dried fruit and cinnamon and herbs. mmmm.

1 packet yeast
1 c warm water or milk
1 t. honey


6c flour- I use 4c bread flour, 2c whole wheat
1-2 t. salt
3c water
1/3c honey
1/3c oil or melted butter


proof the yeast in small amount of water and honey until it gets bubbly.

mix water salt honey and oil in another bowl. Add yeast mixture to liquids and allow child with wooden spoon to stir while you add flour one cup at a time until it is too hard to stir. get your hands messy by mixing/kneading the rest in by hand until the flour is smooth and easy to work. knead for awhile until the dough is smooth and 'shiny', put in clean bowl with a small amount of oil in it and cover with a damp towel. allow to rise double
punch down, make snakes, mountains, rocks, and loaves and allow to rise again.
350 oven for 40 min or so depending on the size of the loaves.

good luck. happy breading!
Hello! I am half way through making the bread and I think I have messed it up In my defence, my LO was distracting me so maybe I didn't put enough cups of flour in....it was very wet and gloopy...should it have been pretty wet???? so I kind of added a bit more flour b/c it was so wet................then I tipped it out to try and knead it a bit and then seriously regretted that and then thought you didn't say to tip it out to knead it so maybe I should have kept it all in the bowl.............LOL so then I put it back in the bowl, kneaded it in there and now it is rising...........
So I have basically had a bit of disaster but I am still going to see if it rises and then hopefully make some bread from it!
So I am going to try this recipe again when my 18 month old is napping another day so I can get used to the recipe....
so a couple of questions:

-should the mixture be pretty gloopy and wet or quite dry?
-I am using american cup measures... is that right?
-should I leave it all in the bowl when I have finsihed stirring it and just knead it inside the bowl with my hands?

I am obviously completely rubbish at making bread.....................

Thank you for your help.......
post #20 of 23
you poor thing, my first thought was maybe I wrote the wrong recipe down. I can't find my original book and was doing that from memory. Could be my fault. Blame me, I haven't slept through the night in four years.

Yes, American measuring
knead wherever is easiest for you, bowl or table with plenty of extra flour for your surface

Overall you can feel free to add more or less flour as you see fit, sometimes I have to use as much as 8 cups of flour a batch and the next time only six. I don't know why. Something in the stars on that day maybe. Here is how I do it.

I mix half the flour in the liquid and make a glorpy messy stew of it, then a cup at a time add the rest until it is too hard to stir and knead more in with hands in the bowl until it will hold its own, so to speak. If your fingers are still sticking, add more flour. The dough will really firm up enough to pour out and knead but you will have to keep putting flour on the surface for awhile. You will know it is time to stop kneading when the dough springs back when you poke it with a finger....then you know the gluten has really formed it's "nets" to trap the air when it the yeast starts to work and the your dough will have a nice rise.

A well kneaded dough has a soft and springy texture, almost shiny with bits of the wheat germ practically floating on the top surface. It takes me about 20 minutes to get there.

I hope this helps. Sorry for the poor directions before- ask more questions if you need to. The lucky thing is that children will usually any kind of bread if there is enough butter on it (read: buttered rocks).
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