Posts Tagged ‘bread recipes’

 . . . does it take to make someone feel not-so-bad about baking three loaves of not-so-hot bread?   According to my numbers, 176.    Croutons, anyone?   And no, I didn’t count the breadcrumbs. 

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Now that I’ve had time away from the bread, I’ve gone back and retasted it.  This morning I had some of the oatmeal bread with breakfast, and I’m having some of the sunflower seed bread now.

In my opinion, the bread made in the bread machine tastes the best.  The flour for it is almost 2:1 whole wheat to white flour.  The consistency of the machine bread is lighter and the flavor not so heavy.  It’s good with just a little butter.  It is a bit crumbly so it has to be sliced thick for toasting.  My thin slices this morning kept trying to fold up in the toaster.  I can say for sure I will make this Oatmeal Wheat Bread recipe again.

The Sunflower Sesame Wheat Bread I’m still thinking about.  It pretty much just tastes like wheat flour.  I could play with the recipe and add more honey and molasses, I think it would be great to eat with some honey on top.  It’s good with just butter, the seeds are visible and chewy, the flour flavor is not off-putting.   The loaves are very heavy; the bread is very filling.  I think I’ll take two of the loaves and put them in the freezer in sections to take down occasionally.  And I think I’ll use half of the first loaf to make bread crumbs for salads and soup, or maybe croutons.  Then next week I can experiment with a couple more bread recipes.  Already I’m wanting to alter some recipes to experiment.  I think I can really end up with some good solid breads.   It’s fun to play!

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YESTERDAY I FINALLY BAKED BREAD, and I’m starting to appreciate the price of a locally-baked healthy loaf of bread.   This takes time!  I suppose the more you do it, the more efficient you become.  And maybe it was my lack of self control on peeping at the dough while it was rising, or checking in on the bread while it baked, which made it seem like I did nothing for three hours but bake bread.    But for my three hours of time, I have four loaves of good wheat bread and it’s so worth it.

Yesterday I made the first two bread recipes of twelve I have set aside to try.  I made Sunflower Sesame Wheat Bread in the oven and Oatmeal Wheat Bread in the machine.   I have not made bread for at least 15 years, but neither of these recipes was complicated.

Sunflower Sesame Wheat Bread

1 package yeast

4 c. warm water

1 1/2 c. non-fat dry milk

1/4 c. honey

1/4 c. molasses

9 c. whole wheat flour

3/4 c. sunflower seeds

1/2 c. sesame seeds

2 eggs

1/2 c. olive oil

Dissolve yeast in 1/4 c. water.   In a separate large mixing bowl, mix dry milk with 1 3/4 of the water, beat to dissolve, then add honey and molasses.  Then add the remaining two cups of water and the yeast mixture.  

Mix in 5 cups of flour slowly, then cover with a damp cloth and let rise 45 minutes.  Mix in sunflower and sesame seeds and let sit 10 minutes.  Mix in eggs and oil, and then knead in the rest of the flour to make a dough that barely sticks to your fingers.  Cover and let sit for 30 minutes.   Knead the dough again to make a smooth ball, then divide into three sections and shape each section to fit an approx. 9″ x 4″ loaf pan.  Cover and let rise for 30 minutes, while oven at 325F preheats.  Bake 45 minutes or until done. 

Bread Machine Oatmeal Wheat Bread

1 1/4 c. water

2 T. honey

2 T. butter softened

1 t. sea salt

2 T. powdered milk

1  c.  unbleached white flour

1 2/3 c. wheat flour

1/3 c. oatmeal

1 1/4 t. yeast

Put all ingredients into bread machine.  Order isn’t important if starting the cycle immediately.  If setting it to start later, check the instructions for your machine.   Use the Wheat Bread setting.

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Dr. Oz was on Letterman last night.  His part of the interview was good, but Letterman seemed like kind of an ass, and I don’t usually think he is.    I think I felt protective of Dr. Oz.   He is my hero, afterall.  

Today I found two bread recipes on food bags:  Three Seed Bread and Oat Bread, both from Bob’s Red Mill.  The recipe link is top center.   If you look to the bottom right of the page, there is also a Gluten-Free Guide and a link to sign up for newsletters. 

In addition to bread baking, I am going to work to eliminate plastic from my kitchen (I’ll deal with the rest of the house later).   First and second on the list are glass storage boxes for the fridge and stainless steel cooking utensils.  My main spatulas and spoons are all plastic.    I stopped using aluminum foil and plastic wrap way back when, but still have plastic storage containers.    Usually I use a soup bowl with a saucer on top for fridge storage, but I really want those glass boxes!

And then there is the water issue — here in my town we have a higher than normal (above the EPA standard) level of arsenic in the water.  I’ve been drinking bottled water for a couple of years, in plastic bottles, which I recycle always.  But now I’m concerned about the chemicals in the water from the bottles.  I’m going to search for water in glass bottles, and see if it’s feasible for every day use and cooking.   Beyond that, I’m thinking I’ll get a filter for the faucet.   I’m certainly open to any ideas or suggestions on the water issue.

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