TF bread recipe(s)

[philosoikou]

We've come a long way in the past couple of years with TF dietary changes, but there's still more to learn and mroe changes to make. Something I've promised myself I would take on this winter is to start making our own bread at home. We've been buying real sourdough from an amazing, tiny, local bakery that uses traditional methods, including no yeast ever, and wood-fired ovens, but it's gone up to $5.50 a loaf! Ack!

I've heard a lot about the Artisan Bread in 5 Minutes a Day method, but that's a yeasted dough, right?

Can someone please suggest a basic method for TF bread at home? I have a lot of (yeasted) bread-baking experience, but I don't know where to start for something TF-friendly.

[ohiomommy1122]

subbing

[Rikki Jean]

Subbing!



Totally OT- OP, are you Greek?

[rhiandmoi]

Even sourdoughs are yeasted. The difference is that they use wild yeasts vs. commercial. I personally don't find commercial yeast to be non-TF, but obviously people have different ideas.

It is beyond easy to start a sourdough starter, but it is a bit more challenging to keep up with one and keep it alive long term. You can delay feeding and splitting your starter some if you keep it in the refrigerator once it is thriving, but that is not a good long term solution. To keep a starter, it is best to feed and split often. Which if you eat a lot of bread is not hard, in fact you might find that you need a larger starter to keep up with the amount of bread you are making. But if you don't eat a lot of bread, you can have issues with your starter pooping out or even dieing.

That is where the ABin5 method comes in. The basic method makes around 5 1lb loaves, but it is pretty scaleable. I always make half since I have a small refrigerator. Anyway, it is very TF friendly because you can just used soaked flour and then make the wet no knead dough. And then you can let it sour a bit more even.

[ursusarctos]

[tngirl11]

If you used sprouted flour, does that make it a TF? My mom and I sprout, dry, and grind our wheat berries, then bake normally with the flour. She makes wonderful bread with it. I didn't know if it had to be sourdough to technically be a TF. I bought a sourdough starter not too long ago, and sadly it died, so I haven't tried it again yet.

[philosoikou]

This is very helpful! I would love to hear more about making sprouted flour.

And, not to be too dense , but could someone walk me through how to soak the flour to make the bread? Soaking is a TF tenet I haven't fully taken on, mostly out of unfamiliarity with the method.

Also, what about types of flour? Rye, wheat, spelt? Is any better for us than another?

ETA: I should clarify that it is my goal to make the most healthful/beneficial bread for my family, not the most dogmatically TF. I'm delighted to hear that the ABin5 method might work for us!

[rhiandmoi]

Originally Posted by philosoikou

This is very helpful! I would love to hear more about making sprouted flour.

And, not to be too dense , but could someone walk me through how to soak the flour to make the bread? Soaking is a TF tenet I haven't fully taken on, mostly out of unfamiliarity with the method.

Also, what about types of flour? Rye, wheat, spelt? Is any better for us than another?

ETA: I should clarify that it is my goal to make the most healthful/beneficial bread for my family, not the most dogmatically TF. I'm delighted to hear that the ABin5 method might work for us!

The more TF thing to do is to soak the whole wheatberries, and then dry and grind them. Then you can just follow the ABin5 directions as written. You soak the berries in a slightly acidic liquid overnight and then dry them.

A little less TF is to just follow the ABin5 directions, but sub in a slightly acid or cultured liquid for the liquids. So sub in buttermilk or kefir for the liquids in matching amounts. Then instead of putting the thing in the refrigerator after 4 hours, leave it at room temp for 8-12 hours before making your first loaves or putting in the fridge.

I just use white whole wheat flour, I think this is more of a personal taste thing.

[Rikki Jean]

Dumb question, but how do you dry the berries?

[rhiandmoi]

You can lay them on a tray in the oven with the pilot light, or put them in a food dehydrator on low. You are just trying to make them dry enough to actually grind into flour and not mush. How long it takes to get them dry depends on the weather.

Also, you could sprout them like seeds, since grains are seeds. They have sprouting gadgets, or you can use a screen over a jar. After the sprouts are sprouted, you dry them and grind into flour.

http://www.thenourishinggourmet.com/...-grains-2.html

http://nourishedkitchen.com/sprouted-grain/

But IMO, it is not worth the extra days of waiting to soak or sprout the whole grains, and I think there is enough benefit from soaking the flour using the ABin5 method. We just don't eat bread often enough to make the flour ahead in any large quantities, and if you have to soak and grind grains every time you want bread it adds on a lot of time and work.

You can also buy sprouted flour at some stores, and keep it in the freezer.