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Good Eats with Wheat - Page 2

post #21 of 176
Thread Starter 

Soaked Oatmeal

Here is a soaked oatmeal recipe. Hehe, Don't grind oat groats in a grinder and try this, I made the strangest MUSH with it by soaking over-ground oats!

Soaked Oatmeal

1 cup oats, rolled or cracked
1 cup warm filtered water and 2 tablespoons whey or 2 tablespoons yogurt
1/2 teas sea salt (to taste)
1 cup filtered water

Soak oats overnight with 1 cup warm water and either whey or yogurt. Leave in a warm place, covered. (Again, suggest oven with light on). Make sure they soak at least 8 hours and as long as 24 (leaves you with a nice big window of 'use' opportunity).

When ready to cook and eat, bring 1 cup water and sea salt to boil. Add your soaked oats, turn heat to LOW, and cover and simmer for a few minutes. (This is a good time to add raisens or dates, etc. ) Remove from heat and let stand a few minutes. Add butter, cream, Rapadura (honey etc) or even some organic apple sauce. My toddler loves a dollop of fresh vanilla, whole milk yogurt!

Enjoy!

Heather (Xenabyte)
post #22 of 176
Do you make your own pizza sauce, too? We haven't found a recipe that both DH and I like.
post #23 of 176
naw, naw, i was experimenting awhile ago (see the old 'nt' thread) before your 'zeke bread thread- mea culpa, not yours

i forgot to mention- at beer & ale supply houses, you can buy malted (sprouted, is all 'malted' means, and kiln dried i think) barley & sometimes wheat berries, & at my international mkt (in the korean aisle) they had *ground* malted barley. it's not a solution, but may be of some value for experimenting or when you are in a hurry.

suse
post #24 of 176
Awesome, thank you. I buy this bread constantly. It's my favorite.


Am I understanding correctly that you DON'T have to soak the flour over night? I know it's better for you, but I'm impatient about trying a batch out.
post #25 of 176
Uhhh, would I do this in the dry or wet vitamix container?
post #26 of 176
Thread Starter 

answers

If you are grinding dry ingredients, use dry container (though I've never used a 'dry' vitamix container to grind anything).
If grinding wet stuff, use regular blender or the 'wet' container. Do in small batches and make sure you have enough liquid to 'cushion' your blades and protect them!
This is an option to using a real grain grinder.


If you want, try the Ezekiel bread recipe without soaking. It's better to at least 'sourdough' soak it for a few hours, if you can. But I first made it without soaking, just to taste it. It was ok. I like it better soaked overnight, though.

If you make up a batch of 'Sprouted/Dried/Ground wheat/spelt grain' THEN you would not need to presoak flour for making whatever recipe you wanted to use that called for 'whole wheat flour'. It will just take a few days to make up a batch of that kind of flour. It's kinda a short cut for making your breads and such faster, but you still need the initial investment of time to get this made to freeze or refridgerate!

(Doing that (sprout/dry/grind/sell it) on a large scale is what I meant by a potential 'WHAM' business and hearing it here (this website) first, hehe...I was half tired and being screamed at by a toddler having a melt down, so kinda didn't make it clear. Sorry I figure this has been done THOUSANDS of times already, somewhere in time!)

Did I miss any questions? OH the Pizza Sauce:

I usually just open a can of tomato paste and 'spice' it up when I'm in a hurry. I dilute it with a bit of water and add, garlic (powder, fresh if I have it, or garlic salt). I add sea salt, some oregano and leave out fennel, as it gives it a sweet taste I don't like. I usually add in some fine red pepper flakes or something on the hot side. The tomato pastes come in flavored varieties now too, so you might like one of those as is. A fresh pesto sauce is good on it, but I never seem to have pine nuts around to make it, or large quantities of basil. I am growing some to see if I like it fresh on pizza

Back when I had the time/money/ and no kids, I used to make up a 'long cook' batch of sauce to freeze. I have the recipe somewhere. I will look for it. I also created a white pizza sauce to do with artichokes and chicken that rocks! But I need to find my note card on that one.

Hope that answers the questions. Gonna go make dinner and check on the 'experiments'

TTYL

Heather (Xenabyte)

P.S. Suse, like the idea of some malted barley and or wheat to experiment with! You think it's from organic grain source? Still worth trying Thanks for the new idea
post #27 of 176
I guess I'll have to experiment. It seems like the dry container would be better to grind the grains for the bread, but I don't know what would happen with the liquid in there. I'm not sure grain w/ water counts as something wet to blend.
post #28 of 176
Thread Starter 

To Lidsey

Lidsey,

I assume you have a vitamix blender and have both the dry and wet containers? Do you still have the instruction booklet?

I personally don't have a 'dry blend' container, so I've not done it before. I would think that if that's what they made it for, you could do small batches of the grains, beans and lentils and make up all your 'flour's', then just add equal amounts of water with this flour to your overnight 'soaking' container.

I DO KNOW, that you can grind each of these grains, beans and lentils with an equal amount of water (ie, one cup wheat berries, one cup water) in the normal wet container of your blender. I've been doing it for some time now, with NO problems.

If you would like, I can look up one of the 'no soak' Ezekiel bread recipes that I do have a copy of, but there are LOTS of those type recipes on the net already. I don't mind though You will still have to find a way and method you like to grind your flours, though!

Grinding your grains and beans in a 'special flour mill' is always going to be the number one and best option, IMHO. I only suggested using your blender because one day I was curious and tried some doing some wet beans in it, after I'd rinsed them off.

If you are worried, you could buy pre-ground flour and used canned beans. Yet another option if you are worried about breaking you blender. I know those vitamix's aren EXPENSIVE!

I will look up an online manual for one, and see what they suggest about the 'dry' container and grinding grains. I seem to remember a demo where they did grind dry grains with no problem.

Good luck in your experiments.....muhahhahah

Heather (Xenabyte)
post #29 of 176
Thanks for offering to look it up. I just ground the grain in the dry container with no water. There were no problems. That's what it's made for. The book says just don't let it run more than 2 min at a time.

It was so late by the time I got the ingredients that I don't want to bake tonight anyway. So, my stuff is soaking for tomorrow. I found a no soak recipe online that looks good if I want to try something else another time. It is pretty much the same recipe as yours except it has some honey in it.

I'm really not to worried about the vitamix. They'll replace anything. I just wanted to do whatever would grind the best. From what I can tell, what I just ground looked almost like the preground stuff I buy in the store.

I think I'll be asking for a grain mill for x-mas. What kind do you have?

I love this kind of bread and buy it all the time. I bought enough ingredients for 2 batches of the recipe you posted and it cost the same as when I buy one loaf of bread! I can't wait for tomorrow. Thanks again. I'll post how it turns out.
post #30 of 176
Thread Starter 

More than two loaves

Hey Lidsey,

Just hope you read this before you start whipping up your loaves of bread...hehe...

I might need to go edit and clarify that recipe a bit at the bottom.

There will be sufficient dough to make at least 3 loaves maybe 4 PER BATCH, depending upon what loaf pans you use, or if you do it 'free form'. I easily got 3 loaves with the no soak, online versions out there. You definitely will have enough loaves to freeze or refridgerate some for having it 'on hand'.

Since most of the online, no soak, 'cakelike' versions easily make 3 'standard bread loaf pans', I wanted to keep the basic recipe close to the other versions, for comparison reasons (I actually have played with various 'add ins'). It really will take on a different 'texture' and flavor, compared to the no soak, 'cakelike' versions AND by soaking, and then adding in additional flour to make it into a 'traditional' kneeded bread, heck, you might be able to get 4-5 or even 6 loaves!! The soaked, raised version puffs more, so make sure you don't over fill your pans!!

I'm glad your dry container worked! I have a Grain Master. I love it, but it doesn't do 'flaked or rolled' grains :

So I usually have to use my little, 'emergency' hand grinder, and set it to a 'loose' setting. There are grain grinders that have special attachements so you could flake your own oatmeal (or a variety of grains) from 'oat groats' and it would be super fresh and yummy! I will see if I can find the link to the one I was drooling over, however the DH will tan my hide if I say I want one, since the Grain Master cost a pretty penny, at least back in 1999 it did!

Cheers, and good experimenting!

Heather (Xenabyte)
post #31 of 176
Thread Starter 

IM me

I'm going to be on Yahoo IM today, as xenabyte, if you have questions.

Heather
post #32 of 176
it's not *labelled* organic, but it may be like what my dd found out about produce from bulgaria; it's ALL organic, no one can afford those western chemicals (when you see bulgarian jam at big lots, snatch it up! besides, the italian/eastern euro ones are usually lower sugar, corn syrup free.) anyone know if they spray barley in korea? (considering how much barley tea they feed to babies, i hope not!)

you CAN find organic brewing grains, but it's something you've got to look around for, they don't just sell it at most brewing supply stores- here's some: http://www.breworganic.com/Catalog/organic_grains.htm

suse
post #33 of 176
I just got finished making my loaves. My wrists are killing me. After the first ball I busted out the kitchen aid mixer to do some work. I ended up with 3 loaf pans and 1 free form. I think I made them a touch big, too.

How much flour do you think you end up adding? I added about 3 cups to my crock before I couldn't really stir to easily and they probably about 1 cup to each of the 4 balls. Does that sound about right?

Also, when you are kneading this am I trying to get it like regular bread. Smooth and elastic. My arms hurt before it ever stopped cracking. Finally I gave up and figured if it mattered it just wouldn't rise as high. I thought the whole grains might be keeping it from getting that shiny bread texture. It was also slightly sticky.

Take your time replying what's done is done. I just wanted to know for next time.

Good luck with the plumber! That always costs a pretty penny.
post #34 of 176
Thread Starter 
Suse,

THANKS, I'll check that out. I tried some 'Bulgarian' yogurt a few weeks back, it made REALLY good cream cheese / whey! I have always wanted to try 'Barley water tea' myself. I am looking for things to give toddler, besides BF milk. He seems to like this organic apple juice I get, WAY too much! I water it down with filtered water, and sometimes add a packet of 'Emer Gen C' strawberry kids flavor, he LOVES that too. I just worry he need more nutritious drinks (he's naturally on the slim side and healthy, but I probably am just worrying too much!)

Lidsey,

Aye, if your arms were killing you, sounds like you did it just perfect! Ugh, it's alot of work, but you should enjoy the results! My mom ALWAYS left her dough on the 'soft side' and then just cooked it a bit longer. All those grains do make it REALLY hard to get 'silky smooth' like regular white flour. Actually, leaving it a bit soft will help it to be a 'softer' bread. (It's just a pain to handle when forming loaves)

What you added sounds about perfect also. It's a 'feel' kinda thing. (I'd have to see it in person to know if it was like the way I have it, but you will know once it's baked) The more you make it, the easier it is to tell when it's 'just right' for the way you like it. If you read this before it's 'puffed' and ready to bake, you might want to add 5-10 mintues to cooking time, if there was still ALOT of moisture in it. That should solve any issues with not being done in the center. I sometimes get it out still slighty 'moist' and then toast the slices if I don't feel like baking it longer. (you can probably tell I don't sweat it too much!)

The 'Grain Master' grinder has a super fine setting, which helps give you a really 'professional', fine grind. That could also make a difference. But I like 'textured' breads too. I even sprinkle raw, hulled sunflower seeds on top, with a bit of butter to give it more crunch!

Heather (Xenabyte)

Ohh, also try the 'pull a clump of dough' at a time out to kneed trick. It's small enough to handle easily, and you can kneed it gentler and not give yourself carporal tunnel!
post #35 of 176
Thanks. They are still baking, so I'll add some extra time. I like textured bread, too. I think it'll be fine. From the way they puffed up they look like normal loves so I doubt I'll have any complaints. Thank you so much for all of the help. I'm so excited about this.

Are you two looking for a barley water tea recipe? I have a bunch of books with English recipes and I swear I saw that once. I could look it up if you're interested.
post #36 of 176
Thread Starter 

Barley Tea

Yes! would love a good tea recipe. I hear barley water is GREAT for you to drink. Would like to make it for toddler's sippy for him to drink when I can't BF him, since bby gets first dibbs

Heather (Xenabyte)

And your bread HAS to be close to being done...HOW it turn out!!! Try it with some honey and butter...MMMM MMMM
post #37 of 176
The bread turned out well. It's a little cakey, not as tough as store bought but very good. If I added more flour it would probably toughen up a bit. Since I made all cinnamon raisin it doesn't matter. If I wanted it for sandwiches I would want it tougher. Thanks for all your help. I can't wait to do it again. (well, my wrists can wait)

This is that recipe I was remembering, I guess it wasn't tea. It still sounds good though.


Lemon and Grapefruit Barley Water

4oz pearl barley
2 pts water
4oz sugar
2 large grapefruit
1 lemon

Put barley in a pan w/ just enough water to cover and bring to a boil. Strain off the liquid and rinse the barley under the cold tap. Return the barley to the pan and pour in 2pts of water and bring to the boil again, then cover and simmer for 1 hour. Strain the liquid into a jug, adding the sugar and stirring well before allowing mixture to cool. Extract the juice from the grapefruit and lemon and strain this into the barley liquor. Store in a screw topped jar in the fridge. (makes 2 pints)
post #38 of 176
Thread Starter 

Citrus Barley Water

Oh MY, that sounds AWESOME, I love lemonade and such, and I'm sure I'd really really like that! I used to buy a half grapefruit, half orange or lemon drink that I can't find anymore, and I really loved it!

I need to run to the Post office to mail a batch of 'Sin Cookies' to a dear friend, as I already ate like 6 of them fresh from the oven, I GOT TO GET THEM OUT OF THE HOUSE...haha..better her hips than mine muahahah
So I'll get some grapefruit and lemons tonight and try it.

Glad your bread turned out good! Mmmm, cinnamon and raisen, I love that combo! Yes, more flour while kneeding will 'toughen' it up. I have a 'ganglion cyst' in my right wrist, that bothers me on occasion, so I understand about your wrist hurting from all that kneeding!

Thanks again for the recipe

/hugs to you and yours!

Heather (xenabyte)
post #39 of 176
I had a cyst in my left wrist that I had surgery on. The scar tissue healed very tight and that's why mine was killing me. That's kinda funny, in a sad way. That wrist is just weaker. I doubt it helps that I used to be a cosmetologist.


I was wondering, I have a friend who is allergic to wheat. Do you think she could use this recipe and use spelt instead of the wheat berries and then rye where it calls for rye or spelt. How do you think that would turn?

Let me know how the barley juice turns out. I've never made it I just remembered the recipe sounding good.
post #40 of 176
lazy me just bought the barley water teabags, lol (again, the int. mkt- korean section.)

bwa ha ha, i have something like that kind of craving, but i'm making a pitcher of mojitos with key limes instead (uh, my back hurts. purely medicinal.)

suse
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