Sandwich Bread for kids

[baileysmommy]

We are new to TF been drinking raw milk, making sourdough, and making lots of changes for about a month. My dd who is 6 an in Kindergarten.

My dd has always eaten whole wheat bread but of course now I know not properly prepared. I am having touble finding a sandwich bread for her to take to school that she will eat. She won't eat my sourdough b/c she says it tastes funny. She isn't a fan of Ezekiel either.

Any suggestions of how to make my bread better or another way to make bread or other brands will be of great help.

TIA

[Attached Mama]

What about the Ezekiel pitas? They are partially sprouted and partially not. But might be a good compromise. They are thin, fun to make "pocket" sandwiches, and yummy.

[mbravebird]

No-knead bread makes a great sandwich bread, and uses very little yeast and a 12-24 hour rise, so it's not sourdough-tasting but still TF. It tastes like normal bread.

It's so easy to make and to fit into our changing schedule that I can make it daily. I mix it up at night, then shape it and bake it whenever I have time the next day. I spend about 10-15 minutes of non-baking time on it, and then just have to be there for the baking.

There's a thread somewhere on here about it, but I have my own version closer at hand, so I'll just paste it:

1 3/4 cup warm water (approximate)
1/4 teaspoon active dry yeast
3 cups flour (I use anywhere between 1/2 to 1 cup white, and the rest whole wheat.)
1 3/4 teaspoon salt

Mix in a bowl until it forms a shaggy, wet dough. Cover and let sit for 12-24 hours. Using just enough flour to keep it from sticking to your fingers, collapse the dough by folding it on itself a few times, then shape it into a round loaf. (I do this by just drawing the edges up and gathering them in the middle, like a pouch.) Generously flour a piece of parchment paper, put the loaf seam-side up on it, flour it lightly, and cover it with a floured towel. Let it rise until doubled, usually about an hour or an hour and a half.

During the last 20 minutes of the rise, preheat the oven *and* a covered cast iron or pyrex dish to 475. The dish must have a good lid. I use a round pyrex casserole dish -- it works better if you get one with a flat bottom. After preheating, invert the dough into the hot dish, seam side down. Put the lid back on and bake for 25-30 minutes. Cool it on a wire rack.

HTH!

[baileysmommy]

Is the yeast enough to get rid of the phytic acid durring the rise?

I assume it is or you wouldn't call it TF right?

[mbravebird]

Commercial yeast does not get rid of phytic acid as effectively as wild yeast (i.e. sourdough yeast) does, because it doesn't create as acidic an environment. But my understanding is that it's the length of the rise/soak that matters most in this case.

AND if you add a couple of TBS of apple cider vinegar to the bread mix, it will create a more acidic environment for the duration of the soak/rise.

We know someone who gets really easily constipated by non-soaked grains, and he does *not* get constipated from this bread, so I assume the long rise is doing a pretty good job, even though it uses commercial yeast to start.

[yitlan]

Originally Posted by mbravebird

No-knead bread makes a great sandwich bread, and uses very little yeast and a 12-24 hour rise, so it's not sourdough-tasting but still TF. It tastes like normal bread.

This is what we do. I make a double batch in the Pampered Chef stoneware covered baker for a big loaf of bread and we use it for sandwiches often.

[leila1213]

We've been buying the Rudy's Organic Sourdough bread, cause I don't bake. : DH likes it, and he is very picky. DD doesn't eat much bread, but looooooves it when I make french toast.

[baileysmommy]

Thank you everyone for your help.

I will try making the bread. I think it sound wonderful. How do you cut it into sandwich slices if it is baked in a round pan?

Sorry sometimes all this stuff makes me feel so dumb.

Is there any reason I can't use all whole wheat or do I need to use some white flour? I do have some other flours like sorghum.

[yitlan]

Originally Posted by baileysmommy

Thank you everyone for your help.

I will try making the bread. I think it sound wonderful. How do you cut it into sandwich slices if it is baked in a round pan?

Sorry sometimes all this stuff makes me feel so dumb.

Is there any reason I can't use all whole wheat or do I need to use some white flour? I do have some other flours like sorghum.

I don't use a round pan if I want a slicing loaf. Here's the PC baker I use:
http://www.pamperedchef.com/our_prod...roductId=13833

And I use all spelt or a combo of spelt and wheat. Whatever I have on hand. For mainstream eaters and events, I sometimes go half white, but rarely.

[Sparkle*Mama]

If we buy store bought bread we usually get Alvarado Street Bakery Bread. It is is most big stores. We happen to live close to the bakery so I buy it there. I know that WAPF "approves" of this bread, so you might want to look for that. I believe you can order directly from now them as well.

[Brisen]

My kids will eat sandwiches made out of TF pancakes. Something sticky -- like pb & honey, or egg salad -- works best. I find pancakes aren't as crumbly as other yeast-free soaked bread (like banana bread) and hold up well for sandwiches.

[Koalamom]

Originally Posted by Sparkle*Mama

If we buy store bought bread we usually get Alvarado Street Bakery Bread. It is is most big stores. We happen to live close to the bakery so I buy it there. I know that WAPF "approves" of this bread, so you might want to look for that. I believe you can order directly from now them as well.

This bread is soooooooo much better than ezekial bread.

I make sourdough bread too, and only use hard white wheat berries, notthe traditional red berries. It is just as healthy and whole grain, but much lighter that you never need white flour.

[thedomesticdiva]

We do Alvarado Sprouted bread also. We usually buy Barley, but just recently we have been on a rye kick. When we 1st switched over, I would put CO on the bread as soon as it came out of the toaster to make it softer, but now the kids like it as is. I never thought we would would get here, we used to eat smooshy white bread before!

I just made a loaf in the bread machine with Sprouted flour from Summers. I used her recipe.

Someone posted something about "commercial yeast is not as good as sourdough" - Do I have to worry about this if I am using sprouted flour?

Sara :

[Rainbow2911]

I sometimes make the yeasted buttermilk bread from NT. That is better for sandwiches that my sourdough and more acceptable to the baby (the others like the sourdough taste). It isn't too hard to make - you soak the flour in buttermilk overnight and then just use a small ammount of warm water to activate the yeast.
I adore no knead bread too. I often make a version from the 1940s called Grant loaves which are also good for sandwiches. You might want to add some fat to the recipe if you don't eat it fast though (it is a ration book recipe). I love the version below too for crusty bread to go with soup but I find that the Grant loaves rise better with fresh ground flour for some reason.

Now I need to go and bake bread! That's the trouble with tf bread - you can't just go and make it now (actually that might be a good thing too....)

[guestmama9904]

Originally Posted by Brisen

My kids will eat sandwiches made out of TF pancakes. Something sticky -- like pb & honey, or egg salad -- works best. I find pancakes aren't as crumbly as other yeast-free soaked bread (like banana bread) and hold up well for sandwiches.

this is what i was gonna suggest. my kids love the tf pancakes i make. i soak the flour in buttermilk overnight or longer. i am personally not a fan of the ezeikel breads either.

[Bensmommy]

Originally Posted by Rainbow2911

I sometimes make the yeasted buttermilk bread from NT. That is better for sandwiches that my sourdough and more acceptable to the baby (the others like the sourdough taste). It isn't too hard to make - you soak the flour in buttermilk overnight and then just use a small ammount of warm water to activate the yeast.
I adore no knead bread too. I often make a version from the 1940s called Grant loaves which are also good for sandwiches. You might want to add some fat to the recipe if you don't eat it fast though (it is a ration book recipe). I love the version below too for crusty bread to go with soup but I find that the Grant loaves rise better with fresh ground flour for some reason.

Now I need to go and bake bread! That's the trouble with tf bread - you can't just go and make it now (actually that might be a good thing too....)

About what temp would be "gas mark 6"? I'm in an electric convection oven. Maybe around 350degrees F?

[EENS]

Originally Posted by yitlan

I don't use a round pan if I want a slicing loaf. Here's the PC baker I use:
http://www.pamperedchef.com/our_prod...roductId=13833

And I use all spelt or a combo of spelt and wheat. Whatever I have on hand. For mainstream eaters and events, I sometimes go half white, but rarely.

I'm trying this now, using all whole wheat. However, you're saying you can use ground spelt? I have literally buckets of the stuff...

Thanks.

[yitlan]

Originally Posted by EENS

I'm trying this now, using all whole wheat. However, you're saying you can use ground spelt? I have literally buckets of the stuff...

Thanks.

Yep. I usually use ALL whole spelt!

[EENS]

Originally Posted by yitlan

Yep. I usually use ALL whole spelt!

All right!!

[Rainbow2911]

Originally Posted by Bensmommy

About what temp would be "gas mark 6"? I'm in an electric convection oven. Maybe around 350degrees F?

About 200oC and 400oF. HTH!