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Bread Bakers Unite! - Page 4

post #61 of 208
Chic_Mama: Well, you could use a breadmaker, but the purist in me scoffs at such a notion. Honestly, breadmaking is only time-consuming in a passive way--you spend very little time actually doing anything. Use a recipe which doesn't require a sponge, because that takes extra time. Then all you have to do is sift the dry ingredients together, add the liquids (5 minutes?), knead for 10 minutes... leave it until doubled, which takes a few hours and requires no effort at all! Shaping the loaf could be another 5 minutes, if you just dump it in a tin or on a tray--longer if you want to braid it or roll it up with fillings. Leave it again for a few hours, pop in the oven (60 seconds!), take it out 40 minutes or so later, and you're done!

Sometimes I leave the shaped bread overnight to rise in the fridge, and bake it in the morning--super easy. There are also no-knead versions of wholemeal bread available, but again I have purist issues.

I felt creative this afternoon, so a loaf of beer bread is currently in the oven baking for dinner! Hope it turns out well... I'm a little worried, because I bought Stella Artois on the grounds that I didn't want to get a whole six-pack of anything, and Stella was the only one that came in a smallish bottle by itself. I don't know how suitable it is for beer bread. We shall see!
post #62 of 208
Ahh...many recipes to try out here!
We usually don`t make our own bread, mostly because we are so many, so i would have to bake a lot to keep up.
Here we always use yeast when we bake at home.
I can try to translate my favourite recipe, healthy and taste yummi!

I have to use Liter/ dl because I don`t know your way to measure, fresh at this forum as I am.

5 DL water wich has bodytemperature
50 grams of yeast
2 tablespoons of oil(sunflower oil f.ex)
2 DL cottage cheese
1 teaspoon of salt
4 DL(ca 2) carrots that are (hmmm..whats the word...raspe we say, you know, not cutted, but we use a "rasp" to make the carrot into small thin soft slices )
4 dl "sammalt" wheat flour(I don`t know the word in english, but what i mean is not the normal white flour, bot wheat fluor that is grinded a little less, so that it is a bit of texture in it still)
4 dl wheat flour (the normal white one)

Then you mix it all well together, leave it to raise for an hour, then make 2 bread the shape you want them, leave to raise again for 30 min.
You can put on some water og milk on the top of the bread just before you put it in the oven.
200 c in ca 30-40 min.

Did you understand anything at all?
post #63 of 208

Recipe and a question

Hello all! Finally back to share my favorite recipe (and to check around for a new one!)... I have been making this recipe as our daily bread for almost a year. My mom has been making it for years.

I am having trouble with it being really sticky when I go to let it rise - my mom said it's possibly because I use whole wheat pastry flour instead of all purpose flour. Would that make the difference? I *have* made it when it has been nice and firm and not sticky, but I don't know what I am doing differently. Does anyone have any thoughts?

Also, my husband complains because it gets a little crumbly with sandwiches. Again, any suggestions?


Here's the recipe:

HONEY-WHOLE WHEAT BREAD

2 packages active dry yeast

½ cup warm water (105 to 115 degrees)

1/3 cup honey

¼ cup shortening*

1 Tablespoon salt

1-3/4 cups warm water

3 cups whole-wheat flour

3 to 4 cups all-purpose flour

butter, softened


Dissolve yeast in ½ cup warm water in large mixing bowl. Stir in
honey, shortening, salt, 1-3/4 cups warm water and whole-wheat
flour. Beat until smooth. Mix in enough all-purpose flour to make
dough easy to handle.

Turn dough onto light floured surface; knead until smooth and
elastic, about 10 minutes. Place in greased bowl; turn greased side
up. Cover; let rise in warm place until double, about 1 hour.
(Dough is ready if indentation remains when touched.)

Punch down dough; divide into halves. Flatten each half with hands
and roll up in a size that will fit in your pans. Place loaves, seam sides
down, in 2 greased baking pans, 9x5x3 inches. (Brush with margarine;
sprinkle with whole-wheat flour or crushed oats, if desired…I don't do this)
Let rise until double, about 1 hour.

Heat oven to 375. Bake until loaves are deep golden brown and sound
hollow when tapped, 40 to 45 minutes. Remove from pans; cool on
wire rack.

Mom's notes:

I use butter for the shortening. I melt it slowly in a pan and then
pour-melted butter in a two cup measuring cup and pour into yeast
mixture. Then I pour the honey into the measuring cup. It's easier
that way because the honey doesn't stick to the measuring cup. Then
measure out the 1 ¾ cup warm water….that kinda helps get all the
honey out because it's warm.
post #64 of 208
Yay! Glad to see this thread. I have always loved baking and bake bread often, but 2 weeks ago got a grain mill for my anniversary, and then just this weekend picked up our first bag of LOCALLY grown wheat! I'm excited, and my first loaf with the local wheat is baking right now - the smell is amazing. Can't wait to try a few of these recipes.
post #65 of 208
Quote:
Originally Posted by Chic_Mama View Post
I would love to bake our own bread- I am a carb queen! But, how long does it take you? I have a high maintenance 17 month old and don't think I could be in the kitchen for hours on end. Suggestions for a newbie with little time?
I love love love hand kneading and baking...but I have a 4 year old and a 2 year old, and since we bake all of our own bread, well, for general sandwich loaves we use a bread machine. Works great, is quick and easy to use, and I don't have to *remember* to punch down as it is all done via timer. I still do other types of bread, but with little people around, this is great.
post #66 of 208
I will have to try that recipe!

I have been practicing with my recipes. Here's a French bread (baguette) without a hard crust. My dh hates any crust, so I have been working on it!

The times are approximate as this takes me ~24 hours altogether.

Sponge (the night before):

Mix:
1/2 packet of active dry yeast
2 cups warm water
2 cups bread flour (I use King Arthur)

Mix:
1/2 packet yeast
2 cups bread flour

Mix first ingredients in bowl with lid (large!). On top, pour the flour and yeast mix and do NOT stir. put plastic or glass bowl with lid in the fridge. You can leave it out 1/2 hour or so first, or throw it straight in.

The next afternoon:

Take out of fridge and put on counter for 1-4 hours.

Mix ingredients together with 1/2 tbs. salt and 1-2 tbs. honey

Knead by hand for 5 minutes or until elastic and smooth. It *will* be wet and sticky. Add flour as needed to knead comfortably, but do not add too much. You want it to be somewhat wet or the bread will be dry.

Place ball of dough into greased bowl used last night. You can fold the dough into thirds one direction, turn and repeat folding into thirds, or make it into a ball. Cover and set aside 1-4 hours. You can occasionally pull it out and refold if desired. At this point, my dough is tripled in original size or so. Cut ball into 2 pieces. Do NOT pull. Cut it with a knife or bench scraper.

Form into baguettes or country loaves. I just roll mine lenth-wise, sealing it at the end, and then tuck the ends under. Place on parchment paper.

Preheat oven and baking stone to 375. I do this for an hour to make sure of optimal temperature. Brush tops of baguettes with heavy cream.

Slide parchment paper with dough onto stone. You can use a sideless cookie sheet for this, or peel.

Bake for 30-45 mins. It will sound hollow when knocked on, with a light golden crust. I can smell it when it's ready, so I don't usually look at the clock.

Allow to sit for at least 30 minutes, even if it kills you.
post #67 of 208
Thread Starter 
post #68 of 208
I killed the thread with my recipe, I see.

I am NOT liking my Bread Bible. Not enough whole wheat. All the wheat ones are white bread with a little bran added in. Not cool with me.

It was so freaking expensive. I want it for like one recipe I want to try (sourdough) and then I might sell it.
post #69 of 208
I just found this thread, and I haven't had a chance to read it all, but oh man I am trying the baguette recipe tomorrow!

I can't wait to read the other pages. I tend to do better when I don't consume grains, but it's so hard when the breads are so good (and homemade!).
post #70 of 208
For those of you grinding your own wheat...what have you found to be the best way to adapt recipes?

We found a local farmer who will sell us his organic wheat!! Yay. So we grind our own. It seems that even the recipes using 100% whole wheat just aren't quite right when using fresh ground. It isn't as absorptive, perhaps? Very wet. We do weigh it - but still isn't right 'one to one' on how the dough turns out compared to using packaged flour.

I don't mind just feeling it out and adding flour until it is right...but that is hard for bread machine days or when doing it with kids...and it seems like there should just be a ratio to make it more reliable? Any ideas?

Thanks!
post #71 of 208
Here is a recipe I make with fresh-ground flour. We LOVE it. The texture is soft, it slices beautifully, and it smells heavenly when it's toasted. I especially love that it only rises for 15-20 min then continues to rise as the oven preheats. This bread practically defies the laws of physics. I've never encountered a whole wheat recipe that only requires one rise before (but I am fairly new to this, LOL).

Honey Whole Wheat Bread

3 C. whole wheat flour

1/3 C. gluten flour

1 ½ T. instant yeast

2 ½ C. hot water

1 T. salt

1/3 C. oil

1/3 C. honey

1 ½ T. lemon juice

3 C. whole wheat flour

Mix together first 3 ingredients in a mixer with a dough hook. Add water all at once and mix for one minute. Cover and let rest for 10 minutes. Add salt, oil, honey and lemon juice and beat for one minute. Add last flour one cup at a time, beating between each cup. Beat for about 10 minutes until dough pulls away from side of bowl. This makes a very soft dough.

Preheat oven to lukewarm for one minute and then turn off. Turn dough onto oiled counter top. Divide into 2 loaves and place into 2 4X8 bread pans, previously sprayed with a non-stick spray. Place in warm oven to let rise for 15 to 20 minutes, until dough reaches about ½ inch above top of pan. Do not remove from oven. Turn oven on to 350 degrees and bake for 30 minutes. (Start timing when you first turn on the oven, not when the oven reaches temperature.) Remove from pans and cool on rack.


Jen
post #72 of 208
Quote:
Originally Posted by scorch_dc View Post
We found a local farmer who will sell us his organic wheat!! Yay. So we grind our own. It seems that even the recipes using 100% whole wheat just aren't quite right when using fresh ground. It isn't as absorptive, perhaps? Very wet. We do weigh it - but still isn't right 'one to one' on how the dough turns out compared to using packaged flour.

Thanks!
I would think that the problem is the type of wheat that you are getting. Different types of wheat have different protien levels(what makes the breads raise) You need to make sure that it is a hard spring wheat, not a soft winter or soft spring wheat. If it is either of the later then you will need to blend it or buy some wheat gluten flour at the local bulk store and at 1 tsp for every cup of flour.
post #73 of 208
Just found this thread - I don't make all our bread but I love baking bread - it's so satisfying. Lots of great recipes to try here and I will post some of mine when I'm at home!
post #74 of 208
I LOVE baking my bread! I am making fresh savory mini burger buns for dinner!
I make my own pizza crust(DP likes it better), and I am gonna start making my own white bread again soon...
I have been slacking off lately, but I will be back to making more bread soon!
post #75 of 208
Quote:
Originally Posted by momtoalexsarah View Post
I would think that the problem is the type of wheat that you are getting. You need to make sure that it is a hard spring wheat, not a soft winter or soft spring wheat.
Thanks...it is hard winter wheat that we get. Hmmm. It rises fine and is great bread once we add almost double the flour to the recipe. I wonder also if it isn't that we are hand cranking (so the kids can help) and it isn't as fine, so isn't as absorptive.

I'll keep working on my ratios!

Thanks!
post #76 of 208
This thread has inspired me to make my own bread. I have thought about moving fully from store bought, and these recipes seem so delicious!
post #77 of 208
I want to take the opportunity to plug The Bread Baker's Apprentice by Peter Reinhart again. (I've mentioned on these boards before.) I had been baking since my teens, but I learned so much from his book. For one thing, he taught me about manipulating the taste and crumb of the bread by using pre-fermented dough, soaked flours and grains, and long, cold rises in the fridge. I posted his whole grain bread recipe last year:

http://www.mothering.com/discussions...08&postcount=5

It's detailed but it comes together very easily, and I got a very light, 100% whole grain bread out of it.
post #78 of 208
Quote:
Originally Posted by captain optimism View Post
I want to take the opportunity to plug The Bread Baker's Apprentice by Peter Reinhart again.
My husband and I are both reading this book right now. It is GREAT so far!
post #79 of 208
I think I have found the perfect recipe for my family, after years and years of bread baking. It makes 4 HUGE loaves and takes 2-4 days, depending on how busy I am. It only uses 1/4 tsp of yeast on the first day - I find it so much easier to digest than other recipes that use many times that amount of yeast for 2 loaves. It is delicious, filling and my kids love the stuff. It is an affordable way to fill them up and make them happy.
post #80 of 208
We love sourdough, but it's hard to keep it alive in summer (no baking during the worst heat here and I can only make so many sourdough pancakes). I try to freeze some of my starter for over the summer months.

I named mine Herbert and it's actually time to get him started up again. I cheated three days ago and made yeast packet bread, from my favorite base recipe, which I cut out of the back of a supermarket flour bag a decade ago (it's really basic and I can modify it easily with success). I mostly love to wing it when baking, but I've been baking by feel for 15 years

Another one I love is potato bread, which in my cookbook means I use leftover mashed potatoes to power my sponge. Yum! My favorite recipe is out of a nineteenth century cookbook, but it doesn't translate easily to precise measurements.

Maura
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