More with the GF/EF/DF HBI5MAD dough

Quick, tiny, little update for you...

The three year old is thrilled.  He has had, so far, cinnamon rolls (twice), donuts and french toast sticks.  Tomorrow I will finish up the dough for him. 

He usually gets the little sad puppy dog eyes when the other kids get stuff he loved before his diet change.  Now, he's excited because he knows he gets something (albeit not exactly the same).

I did it! HBI5MAD Eggless, GF, Diary Free Brioche Dough!!

We have a new 11 year old here.  My eldest daughter turned 11 today.  We started the day with Mass (her choice).  Then, we came home for our very weird family tradition - Ice Cream and Donuts for breakfast.  Last night at midnight, I was mixing up the regular dough.  My friend Julie lent me the Healthy Bread in 5 Minutes a Day book.  I have only tried one other recipe, and of course, I punted on that one, too.  We didn't want the three year old left out, so I modified a recipe for donuts for him, too.

I'm happy to report my daughter (the birthday girl) and husband said the GF, EF, DF, CF donuts were great!  I couldn't try them because of the rice flour (I'm allergic).  They said the donuts were chewier (more like a bagel) than our Egg free Challah based donuts, but good none-the-less.  The good news is that I have lots of dough left.  I will be making him cinnamon rolls tomorrow, as a treat.   I will make the rest into a small loaf suitable for little pieces of toast or I will make it into cinnamon swirl raisin bread.  Haven't decided on that one, though.

So, here's the recipe.

Egg Free, Diary Free, Wheat/Gluten Free Brioche the Artisan Bread in 5 Minutes a Day Method

based on the GF Brioche recipe from Healthy Breads in 5 Minutes a Day.
Makes 3 1-1/2 lb loaves (I only made enough for 1 loaf)

1 c. brown rice flour
1 c. tapioca starch
3 3/4 c. corn starch
2 Tbsp. granulated yeast
1 Tbsp. kosher salt
2 Tbsp. xanthan gum (I used 1.5x as much Guar Gum since I'm out of xanthan gum at the time)
2 1/2 c. milk substitute (I used Vance's Dari-free, made according to package directions)
1 c. honey
1/4 c. flax seed meal mixed into 3/4 c. warm water (as an egg substitute)
1 c. neutral flavored oil
1 Tbsp. vanilla extract

1.  Combine dry ingredients and whisk together until thoroughly combined.  I used my stand mixer because this a difficult bread to mix well by hand.  I used the paddle attachment.  If you use an ice cream bucket for your dough, it will fit under your stand mixer and you don't have to dirty an extra mixing bowl.
2.  Combine liquid ingredients and mix until well combined.  Gradually pour the liquid ingredients into the dry and mix until no dry spots are left.
3.  Loosely cover and allow to rise until doubled at room temperature. 
4.  Refrigerate lightly (not tightly) covered.
5.  For donuts, sprinkle a little rice flour on a board or counter.  Sprinkle top or cover with wax paper or plastic wrap.  Roll to about 1/4" thickness and cut with a donut or circle cutter.  Place on a sheet pan or bread board covered with wax paper, sprinkled with rice flour to prevent sticking. Cover with plastic wrap and allow to sit for 30 minutes.  Heat oil to 360-370 degrees.  Add donuts and holes carefully to hot oil.  Do not over crowd.  Cook for 1-2 minutes until golden brown and flip carefully.  Cook until other side is done.  Drain on paper towel covered plate.  Sprinkle with cinnamon sugar or powdered sugar.
6.  For bread, grab a 1 1/2lb wad of dough and gently shape into a loaf, using wet hands.  Put into a greased 8x4" pan.  Allow to rise for 90 minutes (covered with plastic wrap).  Bake at 350 degrees for 40 - 45 minutes.  Allow to cool completely before slicing.

Just one more note...I don't usually use flax seed as an egg replacer, but I have found that it is the best replacement in bread.  I just don't use it as much.  I'm going to get some chia next to try as an egg replacer!

Naan Sense

I confess that this is one of my favorite things. Naan is a flat bread that you use to sop up the delicious juices of your favorite food.

We have this with Indian food, mostly, but it goes well with anything.

Here's my recipe for a single batch, regular technique. I will follow up with the Artisan Bread version.

Naan, Easy traditional Method
Makes enough for my family (8 eaters)
Mix together:
1 c. warm water
2 tsp. yeast
1 tsp. sugar

Sift:
2 1/2 c. flour (can use whole wheat, if you like)
1 tsp. salt

Mix all together with the Kitchenaid, adding:
1/2 c. melted butter

Knead in Kitchenaid for 10 minutes. If dough is still sticky, add enough flour (a little at a time) until the dough no longer sticks to the sides. It is okay if it sticks to the bottom. Place in oiled bowl and allow to rise for 1 hour. Cut dough into 8 hunks. Heat a griddle over med-hi heat. Melt 1/2 stick of butter. Flatten and stretch each ball. Then, brush melted butter on one side. Place buttered side down and butter top. Cook until browned on bottom. Flip and repeat. Remove to a kitchen towel to keep soft.

Naan, Artisan Bread method
Cut off a hunks of dough, about tangerine size. Heat a griddle over med-hi heat. Melt 1/2 stick of butter. Flatten and stretch each ball. Then, brush melted butter on one side. Place buttered side down and butter top. Cook until browned on bottom. Flip and repeat. Remove to a kitchen towel to keep soft.

Enjoy!

It's a tool, not a gadget!

I am a recovering Pampered Chef consultant. My motto, when I was practicing, was, "It's a tool, not a gadget!"

I am the queen of my kitchen and I have almost ALL of the Pampered Chef products I earned as a consultant. One of those products we use regularly around our house is the cheese grater. The little boys LOVE it. Do you have one? Do you have an infant eating baby food? We are moving to textures and I discovered I can serve the Wee One whatever we are having by simply putting it in the hopper of the Cheese Grater (using the larger grater cylinder) and grind her food to a very nice texture for an 8 month old.

So there you have it! You didn't need to buy ANY product from me and you got a free idea!

Happy Thursday!

Healthy Artisan Bread, Oh My!

Healthy Breads in 5 Minutes a Day, the healthier, younger sister to Artisan Bread in 5 Minutes a Day is now available. Check out their website here and feast your eyes on the whole grain and healthy options! I can't wait to try the whole wheat brioche (egg free, of course).

Also, Erin is making sourdough bagels over at bearing blog that looked so good I could have eaten the screen! (I'm craving carbs, can you tell?)

I'll be reorganizing the blog later this week so you can find the recipes more easily (ht to my dad).

Until then, bon appetit!

Pizza Bianca

I'm a big fan of ATK (America's Test Kitchen) and I love their philosophy of trying to find the BEST of a recipe or kitchen tool. This is a recipe I loved, but needed to make faster. Really, I can't wait 2 1/2 hours anymore for pizza dough to rise. I usually have 1/2 hour, tops. So this works with the modifications I've made and many a family friend have asked for the recipe. Well, here it is. It's so not good for you (read fattening), but oh so delicious. Focus on portion control here, folks. I had 1/6 of a pizza today and stopped (that's two pieces).

Pizza Bianca with Tomatoes and Mozzarella
AKA Company Pizza at our house
modified from the America's Test Kitchen Recipe

Serves 6 to 8

Toppings
2	(14-ounce) cans crushed tomatoes
1	tablespoon olive oil
1/8 1/2 2	teaspoon table salt teaspoon sugar cloves of garlic, minced
6 3-4 2	ounces fresh mozzarella cheese, sliced leaves of fresh basil, chiffinade ounces Parmesan cheese, grated
Dough
3	cups unbleached all-purpose flour
1 2/3	cups water, warm
1 1/4	teaspoons table salt
2 1/2	teaspoons instant yeast
2 1/2	teaspoons sugar
5	tablespoons extra virgin olive oil

1. Place the two cans of crushed tomatoes in fine-mesh strainer set over medium bowl. Let sit 30 minutes, stirring 3 times to allow juices to drain.

2. Mix flour, yeast, sugar, water, and table salt in bowl of stand mixer fitted with dough hook on low speed until no patches of dry flour remain, 6 to 10 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.)

3. Adjust oven rack to middle position, place pizza stone on rack, and heat oven to 450 degrees.

4. Using fingers, coat large bowl with 1 tablespoon oil, rubbing excess oil from fingers onto blade of rubber spatula. Using oiled spatula, transfer dough to bowl and pour 1 tablespoon oil over top. Flip dough over once so it is well coated with oil; cover tightly with plastic wrap. Let dough rise at room temperature until nearly tripled in volume and large bubbles have formed, 1/2 hour.

5. Combine 3/4 cup tomato solids, olive oil, sugar and salt. (Save remaining solids and juice for another use.)

6. Coat rimmed baking sheet with 2 tablespoons oil. Using rubber spatula, turn dough out onto baking sheet along with any oil in bowl. Using fingertips, press dough out toward edges of pan, taking care not to tear it. (Dough will not fit snugly into corners. If dough resists stretching, let it relax for 5 to 10 minutes before trying to stretch again.) Let dough rest in pan until slightly bubbly, 5 to 10 minutes.

7. Bake until lightly browned around the edges, 5 to 7 minutes, rotating baking sheet halfway through baking. Take out of oven and top with tomato mixture, garlic, basil and cheese. Return to oven for 10-15 minutes more or until cheese is melted to your desired level of browning. Using metal spatula, remove pizza from pan and serve on cutting board or pizza peel.

The crust is crisp and sturdy. Like the ABI5MAD, the process uses high hydration for gluten development, so it is VERY sticky. It also uses a long kneading cycle to reduce the wait time. The result is a shattering crust that holds LOTS of toppings. Oh, and if you are going to add pepperoni, first microwave it between paper towel in a single layer for 30 to reduce the grease. ENJOY!

Erin's Soaking Wheat in the Breadmaker Experiment

Erin's experiment ended with a lovely looking wheat loaf that should be very digestible for those with difficulty eating whole grains. She did a fabulous job of experimenting where I couldn't go as I do not have a bread machine. Kudos go out to her! She's one of the folks that tipped me off on soaking the grains. She's done it for a long time with her pancakes, waffles and muffins, but not with bread.

As for me, with a new baby in the house, we're eating ABI5MAD (light wheat or European peasant loaf - which has rye and whole wheat) regularly and my honey oatmeal bread which I made ahead of the baby and froze in the new deep freeze. I also milled about 10 lbs of berries while Mom was here and that is in the deep freeze as well. I'm waiting because my dad is coming from Montana in a couple of weeks. He just started making bread (Wonder Bread) and has been pretty pleased with his results. I'm proud of him for trying as he had never had success with bread in the past. I hope to enlighten him to the ABI5MAD method while he's here visiting.

No Foolin'!

Subtitled: How to get Daddy to eat meatloaf
First, you start off by making grape jello in a drinking glass the night before and hand it to Dad in the morning saying it's juice with which he can take his morning medicine. This throws him off because he thinks your tricks are over for the day.
Next, you spend most of the day cooking and having fun with the kids. The menu?

Steak fries (sugar cookies, sprinkled well with sugar to look like salt)


Mixed veggies (peas=Skittles with the s carefully washed off, carrot slices=Starbursts warmed in the microwave then smooshed on the diagonal and corn=Starbursts warmed in the microwave that have been cut and shaped by hand)


Hamburgers on buns (the buns are yellow cake made in tuna fish sized cans and the burgers were actually brownies baked flat, then cut out with the same sized can) Don't forget the condiments (kiwi for pickles and strawberry jam/syrup mix for ketchup)


And finally, frosted brownies for dessert (mashed potatoes colored with gravy and meatloaf).


We don't know what we'll do this year, but beware Daddy!

Things Promised...

As promised last week:

Here's my FAVORITE 100% Whole Wheat Bread dough recipe that is NOT 5 minutes a day, but well worth the effort:
Softest Whole Wheat Bread (adapted to soak the grains)

Enough to make 3 9”x5” loaves

9 ½ cups freshly milled flour from hard spring wheat berries (8 cups of berries is enough for 10 cups of flour)

3 ½ cups 110-120 degree water

¼ cup cider vinegar

Mix until combined. Cover mixture directly with plastic wrap. Place a wet towel directly over plastic wrap. Allow to sit 7-24 hours (I wait 24 hours).

After the wait, proof the yeast:

½ cup 110-120 degree water

3 Tbsp instant yeast (or rapid rise yeast)

Mix until combined (will take quite a bit of mixing). Allow to sit for about 5 minutes, until very foamy.

Remove the towel and plastic wrap from the flour mixture. Pour the yeast mixture on top. Then add:

1/2 cup butter (melted)

2/3 cup honey

3 tsp salt

¼ c. vital Wheat Gluten

1 tsp ascorbic acid

Allow that to sit for a few minutes. The flour mixture will be VERY thick and kludge-y. Using a stand mixer and a bread hook, slowly incorporate the ingredients. You will need to run the mixer slowly until all is incorporated. If it is very sticky, add ½-2 cups more flour (white is okay).

Knead for 15 -20 minutes if kneading by hand and about 10 minutes by mixer. Place in oiled bowl, cover and let rise again until double. (About 60 minutes) Punch down and shape in pans. Cover with a towel and let rise again until double. (30 minutes). Bake at 350 degrees for 35 minutes.


Nutritional facts per serving (1/16 of a loaf) (daily value): Calories 135kcal; Protein 4.5g Total Fat 2.5g (Sat. 1g ); Chol. 5mg ; Carb. 26g; Fiber 4g Sugars 4g; Calcium 12mg Iron 1.5mg

Birthday Cake
I can't take credit for coming up with this one, but I did make it and it was a hit. I made two, in fact. I made one in a 6" pan for Tinkerdoodle and another in a 10" pan for Little Princess (each turning a new year this weekend. Subtract four from each of the pan sizes and you will know their new ages.) We had the family party last weekend and next weekend, Little Princess has her first friend birthday. We're a big family, so each kid gets a friend birthday only when they turn 6 and 10. These cakes were made with a Crazy Cake recipe, which is egg-free (from the Depression when eggs were scarce) and uses vinegar and baking soda for it's leavening. Next weekend, I will use a Devil's Food cake.

Yummy Dinner Recipes
Need a new idea for dinner? Here are some of my favorite QUICK dinners. Just a note that we do mostly meals consisting of:
Meat
Bread or Pasta
Veggie
Veggie

Because of our many allergies, this is a better guarantee that all can eat what is served. Very seldom do we serve foods "mixed together."

Maple Glazed Pork Tenderloin (great with Mashed Potatoes, Green Beans and Bread)

Category: Main dishes|Meat
Yield: 8 servings

2 pork tenderloins - about 2 to 3 pounds
1 clove garlic - halved
1 teaspoons herb seasoning blend or Cajun
-seasoning blend
pepper, to taste
salt - if seasoning blend is salt-free
2 teaspoons butter
2 teaspoons olive oil
6 tablespoons pure maple syrup
1/4 cup cider vinegar
2 teaspoons mustard
2 tablespoons cider vinegar
1 tablespoon pure maple syrup
salt and pepper - optional

PREPARATION:
Trim pork of any visible fat and membrane.

Rub pork tenderloins with garlic halves, then rub all over with the seasoning blend, and pepper. If seasoning is salt-free, sprinkle with a little salt.

In a small bowl, combine 6 tablespoons maple syrup, 1/4 cup cider vinegar, and the Dijon or brown mustard. Stir to blend thoroughly. Set aside. Melt butter with oil in large nonstick skillet over medium heat until hot and foamy. Add pork tenderloins and cook, turning, until brown on all sides, about 6 to 8 minutes. Reduce heat to medium-low, cover, and cook until thermometer inserted into pork registers 150 degrees, turning occasionally. This should take 10 to 15 minutes longer, depending on thickness of tenderloins. Transfer pork to platter; cover to keep warm. Add 2 tablespoons vinegar to skillet and bring to boil, scraping up any browned bits. Reduce heat to medium-low.

Return pork to skillet; add maple syrup mixture and turn pork in glaze to coat well, about 2 minutes. Remove from heat. Transfer pork to cutting board. Cut pork into 1/2-inch slices. Stir 1 tablespoon maple syrup into the glaze. Taste and season with salt and pepper, if needed.

Arrange sliced pork on plates or platter. Spoon glaze over pork and serve. This is wonderful with rice and Cranberry Chutney.

Nutritional facts per serving (daily value): Calories 68kcal; Protein 0g (0%); Total Fat 2g (3%)(Sat. 1g (4%)); Chol. 3mg (1%); Carb. 12g (4%); Fiber 0g (0%); Sugars 11g; Calcium 15mg (1%); Iron 0mg (2%)
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Skillet Chicken with Chile and Lime (great with rice or couscous, corn and beans)

Category: Poultry|Main dishes|Meat
Yield: 4 servings

4 boneless, skinless chicken breasts - (about 1
-1/2 pounds)
Salt and pepper
6 tablespoons unsalted butter
1 jalapeño chile , seeded and chopped fine
4 garlic cloves - minced
1 (10-ounce) can Ro-Tel tomatoes - (see note)
1/2 cup low-sodium chicken broth
1 tablespoon grated lime zest from 2 limes
2 tablespoons fresh lime juice from 2 limes
1/4 cup finely chopped fresh cilantro leaves

1. Pat chicken dry with paper towels and season with salt and pepper. Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Cook chicken until golden, about 3 minutes per side. Transfer to plate.

2. Add jalapeño and garlic to skillet and cook until fragrant, about 30 seconds. Stir in tomatoes and broth and bring to boil. Return chicken and any accumulated juices to skillet and simmer, covered, over medium heat until chicken is cooked through, about 10 minutes.

3. Transfer chicken to serving platter and tent with foil. Simmer sauce, uncovered, until slightly thickened, about 5 minutes. Off heat, stir in remaining butter, lime zest and juice, and cilantro. Season with salt and pepper. Pour sauce over chicken. Serve.

Nutritional facts per serving (daily value): Calories 441kcal; Protein 56g (112%); Total Fat 21g (32%)(Sat. 12g (59%)); Chol. 184mg (61%); Carb. 5g (2%); Fiber 1g (3%); Sugars 3g; Calcium 61mg (6%); Iron 3mg (14%)
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Korean Flank Steak (great with rice or ramen noodles, stirfried veggies and my sunflower slaw - next recipe) Also - Little Princess says this tastes like Bulgogi

Category: Korean|Meat
Yield: 8 servings

2 tablespoons grill seasoning blend
1/4 cup soy sauce
1 tablespoons honey
1 teaspoons hot red pepper flakes
4 large cloves garlic, chopped
2 teaspoons toasted - (dark) sesame oil
2 scallions, finely chopped
Vegetable oil - for drizzling plus, 2
-tablespoons, twice around the pan
2 pounds flank steak

In a shallow dish, combine grill seasoning, dark soy, honey, hot pepper flakes, garlic, sesame oil, scallions and a drizzle of vegetable oil. Coat the flank steak in the mixture and let it stand 10 minutes. [I find 10 minutes is perfect for the flank steak. If it sits much longer than that, you don't taste steak anymore, you only taste the marinade.]

Preheat indoor electric grill, stove top grill pan or outdoor grill to medium high. When the grill pan or grill is screaming hot, add meat and cook 5 minutes on each side for medium rare, 7 to 8 minutes on each side for medium well doneness.

To serve, let meat rest 5 minutes for juices to redistribute. Thinly slice the meat on a heavy angle against the grain (the lines in the meat).

Nutritional facts per serving (daily value): Calories 193kcal; Protein 25g (49%); Total Fat 8g (13%)(Sat. 3g (17%)); Chol. 39mg (13%); Carb. 4g (1%); Fiber 0g (2%); Sugars 2g; Calcium 35mg (4%); Iron 2mg (11%)
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Sunflower Slaw

Category: Salad
Yield: 6 servings of 3/4 cup

1/2 package ramen noodles
2 Tbsp. sunflower seeds
1/4 cup vegetable oil
3 Tbsp. sugar
3 Tbsp. cider vinegar
2 tsp. soy sauce
1/8 tsp. salt
1 bag of shredded cabbage for coleslaw

Break noodles into small pieces. Combine oil, sugar, vinegar, soy sauce and salt. Toss with cabbage. Cover and refrigerate at least 1 hour. Stir in ramen noodles and sunflower seeds.

Nutritional facts per serving (daily value): Calories 164kcal; Protein 2g (4%); Total Fat 13g (21%)(Sat. 1g (5%)); Chol. 0mg (0%); Carb. 11g (4%); Fiber 2g (8%); Sugars 9g; Calcium 36mg (4%); Iron 1mg (4%)
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Monkey Bread and Eggless Challah dough a la ABI5MAD

One of the biggest disappointments on the egg allergy front was thinking I couldn't pull off the enriched doughs using the ABI5MAD method. Both the brioche and challah doughs are my favorite for special breakfasts. After doing a ton of research and even writing to one of the authors of ABI5MAD, I found I was just going to have to experiment! So I did and it turned out great!

First the dough recipe, then the experiments:
Eggless Challah Dough a la ABI5MAD
Makes 4 1-pound loaves.

This recipe is easily doubled or halved.
2 1/4 c. warm water
1 1/2 Tbsp. yeast
1 Tbsp. kosher salt
(Here's where I'll replace the 4 beaten eggs)
1 1/2 tsp. gelatin bloomed in 2 Tbsp. cold water, then 3 Tbsp. boiling water added, then cooled (to replace the binding properties of the egg whites)
1/4 c. coconut milk (to replace the fat in the egg yolks)
1/4 c. vital wheat gluten (to replace the leavening properties of the egg whites)
1/4 tsp. guar gum (to replace the emulsifying properties of egg yolks)
1/2 c. honey
1/2 c. melted butter
6 1/2 c. bread flour

Mix the wet ingredients together first with the yeast and salt. Add the flour, guar gum and vital wheat gluten until completely incorporated. You may need to use your hands.

Here's a handy trick: I hold the ice cream bucket up underneath my kitchenaid fitted with my dough hook and let it mix the ingredients for me. Then I don't have to dirty the mixer bowl. Cover (not airtight) and allow to rest at room temperature until the dough rises and collapses (approximately 2 hours).

Refrigerate. Take out what you need as you need it. Remember to sprinkle the dough before taking it out. Then, take out a grapefruit sized piece for 1 pound loaves. Cut with a serrated knife. Cloak the dough with flour as you shape it into a ball. Shape into desired loaf type and allow to rise for 1 hour and 20 minutes.

Remember the enriched doughs DO NOT need steam as the fat in the dough inhibits the crispy crust AND the honey in the dough makes it prone to burning, so cook at 350 degrees for about 25 minutes or until golden brown.

Now here's what I did with it. First I made doughnuts. They were delicious. A 1 1/2 lb amount of dough yielded approximately 18 3" doughnuts and 18 doughnut holes. They were delicious and didn't last more than a day (can you believe that????) The next experiment was using my dear friend Margaret's Monkey Bread recipe that you can find her version of here.

So, I took the remaining 2 1/2 pounds of dough and turned it into 3-9x5" pans of monkey bread that I served to company that came to visit last weekend.

You thought I was sloughing off, didn't you? No, I was just busy. My best friend from high school came to visit with her family. Her girls EXPECT monkey bread, but my other recipe requires instant vanilla pudding mix, which I didn't have. I remembered Margaret's post about making monkey bread for birthday breakfasts, so I went there for help. Thank you Margaret dear!

Anyway, here's what I did - multiplied the recipe by 1 1/2 times to make enough caramel to cover the rolls. I took the dough, cloaking it as usual into a ball. Then, I divided the dough into 36 pieces. Each piece was shaken in the cinnamon sugar, then I put 12 pieces in each of the greased bread pans. I allowed the dough to rise for about 1 hour, then I baked at 350 degrees for 30 minutes. It was delish (as little woman likes to say). It was ALL GONE in no time at all!

My new favorite NO KNEAD Wheat Bread

H/T to Margaret, my favorite blogger, ever, (aka Minnesota Mom) for recommending the book _Mitten Strings for God: Reflections for Mothers in a Hurry_ by Katrina Kenison. Anyone who knows me, knows this book was written for me. I book way too much into my calendar. I tend to do TOO MUCH. I have taken much advice from this book since dear Margaret recommended it here. My dear husband bought it for me for Christmas last year.

There is a recipe in there that I've been meaning to try called "Wonder Bread". It's not called that because it's like the trademarked bread of the same name, but because it always works. We tried it today (and yes, I did soak the whole wheat flour). It is not 100% whole wheat and that is okay with me.

So, if you are thinking, I can't make bread. Especially, I can't make wheat bread because I don't have a bread machine or a Kitchenaid or a Bosch Universal mixer. You are WRONG. My 9 year old Little Woman did it - herself (except the soaking the flour and oats part - I did that yesterday).

It's delicious. Here's the recipe:
Wonderbread from _Mitten Strings for God_

In a large bowl combine:
4 Tbsp. oil
4 Tbps. honey
3 Tbsp. salt

Add:
8 cups warm water
2 Tbsp instant yeast

Sit for 5 minutes.

Add:
7 c. white flour
7 c. whole wheat flour
2 c. oatmeal

Mix with a spoon or hands (as Little Woman did both). When done, split dough into two batches, moving one batch to an oiled bowl. Cover both and allow to rise for 1 1/2 hours or until doubled. Punch down dough and place in oiled pans (we halved the recipe and it made 3 - 9"x5" loaves). Rise again. Place in a preheated 400 degree oven for 40 minutes.

Again, I halved the recipe, soaking the oats and whole wheat flour beforehand using this modified version of the recipe:


Half batch of Wonderbread from _Mitten Strings for God_ using soaked whole wheat flour and oats

In a large bowl, combine:
3 1/2 c. whole wheat flour
1 c. oatmeal
3 c. warm water
3 Tbsp. cider vinegar or lemon juice

Allow to sit, covered with plastic wrap and a damp towel for 12-24 hours. Then, in a large bowl combine:
2 Tbsp. oil
2 Tbps. honey
1 Tbsp. salt

Add:
1 cups warm water
1 1/2 Tbsp instant yeast

Sit for 5 minutes.

Add:
3 1/2 c. white flour
The messy blob of whole wheat, oatmeal and water that sat overnight.

Mix with a spoon or hands (as Little Woman did both). When done, split dough into two batches, moving one batch to an oiled bowl. Cover both and allow to rise for 1 1/2 hours or until doubled. Punch down dough and place in oiled pans (we halved the recipe and it made 3 - 9"x5" loaves). Rise again. Place in a preheated 400 degree oven for 40 minutes.

One last note (added later)...The book says this could be refrigerated. Sounds like ABI5MAD to me! Oh, and Little Woman reminded me to tell you this is VERY sticky dough!

Soaking Whole Wheat Flour and 100% Whole Wheat Bread

From www.thenourishinggourmet.com:

Why I soak my whole grains

Most all of us know the nutritional advantages of whole grain food verses refined flours. Whole grains retain vitamins, minerals, and fiber that are vital to our well being. But what if I were to tell you that in all whole grains there are enzyme inhibitors that can interfere with digestion and other natural substances that blocks you from absorbing all of those great minerals and vitamins?

Grains, that are not soaked, equal poor digestive worth, and blocked vitamins and minerals

Unfortunately, it’s true. But there is a solution!

It’s only been in more recent years that we have disregarded traditional methods of sprouting, soaking, and fermenting grains. Not understanding the importance, we slowly forgot these methods of preparation. But we now know better …

Phosphorus in the bran of whole grains is tied up in a substance called phytic acid. Phytic acid combines with iron, calcium, magnesium, copper and zinc in the intestinal tract, blocking their absorption. Whole grains also contain enzyme inhibitors that can interfere with digestion. Traditional societies usually soak or ferment their grains before eating them, processes that neutralize phytates and enzyme inhibitors and in effect, predigest grains so that all their nutrients are more available. Sprouting, overnight soaking, and old-fashioned sour leavening can accomplish this important predigestive process in our own kitchens. Many people who are allergic to grains will tolerate them well when they are prepared according to these procedures. Nourishing Traditions, Sally Fallon, Pg 25

Soaked grains equal better digestive worth and make vitamins and minerals available to absorb

For those who have had digestive trouble when eating whole grains, this could be part of the answer for you. For the rest of us, it will help make sure we don’t develop digestive issues and insure that we are able to fully utilize all of those vitamins and minerals we eat whole grains to get!

How do you do it?

It’s quite simple. You can soak grains like rice, millet, quinoa, wheat, 12 to 24 hours at room temperature in some water with 1-2 tablespoons of whey, lemon juice, vinegar, buttermilk, yogurt, or kefir (this gives it an acidic medium which helps neutralize anti-nutrients). You can then rinse the grains to remove any acidic taste to them, and then cook in fresh water.

Back to me now...here's why I soak my grains. I got the mill for my 40th birthday. Many of my friends had been touting the great results and health benefits of freshly milled flour. However, my little boys would have diarrhea as well as chaff in their diapers after eating the bread. I was perplexed. Did my kids have a wheat allergy? I did a TON of research. My friends Erin and Julie turned me on to a book called _Nourishing Traditions_ , which I read while doing more research. It was this website that had really caught my attention. Then I found more and more about this and am really wondering why it is our society buys the "whole grain" hype when the "whole grain" hype is bad for you.

Ignorance is bliss, as Joseph Campbell says. Lest you think I only looked at one side of the phytic acid debate, I didn't. There is some good in phytic acid in that it can lower cholesterol levels and add in moderating depression because it myo0 Inositol, a B vitamin. Inositol is also available in MANY other foods and can be taken as a supplement. Note to those with depression - if you also suffer from ADD/ADHD, just know that high levels of Inositol can exacerbate your ADD/ADHD symptoms. However, I went to the American Journal for Clinical Nutrition to find that phytic acid does indeed inhibit mineral absoption. There are articles on both sides of the debate of soaking versus not soaking. All I can tell you is that my littlest started gaining weight AND the diarrhea went away for both boys after I started soaking.

On top of the problem with the wheat, my husband was reacting to the large quantities of yeast I needed to give proper rise to the loaves of bread. When I made bread from white flour and 1/2 a package of yeast or less, he didn't react. When I needed a package of yeast per loaf, it put him over the edge. So, it was my search for bread recipes requiring less yeast the led me to _Artisan Bread in 5 Minutes a Day_.

So - here is my dilemma. I am having a hard time getting the hydration right when I try to soak my bread AND use the ABI5MAD method. I get great tasting bread that somewhat resembles a horta (sorry for the Star Trek reference).

This is James T. Kirk confronting the mother horta....

So, first the whole wheat recipe from ABI5MAD. Then, my pictures of my soaking process and the changes I've made to the recipe.

100% Whole Wheat Bread

From _Artisan Bread in 5 Minutes a Day_

Makes three 1 1/2 lb loaves.

1 1/2 c. lukewarm water

1 1/2 c. lukewarm milk

1 1/2 Tbsp. yeast

1 Tbsp. plus 1 tsp. kosher salt

1/2 c. honey

5 Tbsp. neutral tasting oil

6 2/3 c. whole wheat flour

1. Mix the yeast, salt, honey and oil with milk and water in a 5 qt. bowl.
   
2. Mix in remaining dry ingredients without kneading, using a spoon or a stand mixer with a dough hook.
3. Cover, not airtight and allow to rest at room temperature until the dough collapses; approximately 2-3 hours.
4. The dough can be used after initial rise, although it is easier to handle when it is cold. Refrigerate in a lidded, not airtight container and use over the next 5 days.
   
5. On baking day, lightly grease a 9x4x3" non-stick loaf pan. Using wet hands, scoop out a cantaloupe sized handful of dough. Quickly shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
6. Drop the loaf into the prepared pan. It should be slightly more than 1/2 full.
   
7. Allow the dough to rest 1 hour and 40 minutes. Flour the top of the loaf and slash.
8. Twenty minutes before baking time, preheat the oven to 350 degrees, with a broiler pan on the bottom rack. IF you aren't using a stone, just preheat 5 minutes.
9. Place the loaf on the rack near the center of the oven. Pour 1 cup of hot tap water into the broiler tray and quickly close the door. Bake 50-60 minutes or until deeply browned and firm.
10. Allow to cook before slicing.
    

Soaking Whole Wheat Flour

Here are my pictures. I used 6 2/3 cups of freshly milled whole wheat flour, 3 cups warm water with an added 3 Tbsp. Apple Cider Vinegar (to make acidulated water - needed to break down the phytic acid). When mixed, it resembles play dough in consistency. I cover it with plastic wrap, then the lid and allow it to sit 20-24 hours on the counter. You can go as little as 7, but I still see problems in the little boys' diapers with 7 hours. I go at least 20 hours.

100% Whole Wheat Bread WITH MY SOAKING MODIFICATIONS

From _Artisan Bread in 5 Minutes a Day_

Makes three 1 1/2 lb loaves.

Combine:

3 c. lukewarm water

3 Tbsp. cider vinegar

6 2/3 c. whole wheat flour

Stir until completely mixed. Cover with plastic wrap then a wet towel or air tight lid. Allow to sit in warm place for 7-24 hours. Then add:

1 1/2 Tbsp. yeast

1 Tbsp. kosher salt

1/4 c. lukewarm water

1/2 c. honey

5 Tbsp. melted butter

1/4 c. vital wheat gluten

1. You will need to mix this with your hands or a dough hook on a stand mixer.
2. Cover, not airtight and allow to rest at room temperature until the dough collapses; approximately 2-3 hours.
3. The dough can be used after initial rise, although it is easier to handle when it is cold. Refrigerate in a lidded, not airtight container and use over the next 5 days.
   
4. On baking day, lightly grease a 9x4x3" non-stick loaf pan. Using wet hands, scoop out a cantaloupe sized handful of dough. Quickly shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
5. Drop the loaf into the prepared pan. It should be slightly more than 1/2 full.
   
6. Allow the dough to rest 1 hour and 40 minutes. Flour the top of the loaf and slash.
7. Twenty minutes before baking time, preheat the oven to 350 degrees, with a broiler pan on the bottom rack. IF you aren't using a stone, just preheat 5 minutes.
8. Place the loaf on the rack near the center of the oven. Pour 1 cup of hot tap water into the broiler tray and quickly close the door. Bake 50-60 minutes or until deeply browned and firm.
9. Allow to cook before slicing.

ED. NOTE: You should really still soak commercially purchased whole wheat flour to increase it's digestibility.

Milling Wheat

I use Hard Red Spring Wheat. Hard wheat is suitable for bread, soft wheat is for pastry flour. Hard wheat has more protein content and more easily forms gluten, the stringy protein needed to catch the gas released by the activated yeast. Red Spring wheat is red wheat that has been planted in the spring and harvested in the fall. There is also white wheat which is genetically altered to produce a lighter flour.

The picture above shows my bucket of wheat berries. I buy 50lbs at a time and store the berries in a food grade bucket with a "gamma seal lid" that keeps out the oxygen. I filled the hopper of the Nutrimill FULL (about 11 - 12 cups of wheat berries). The third picture is my Nutrimill settings. Below you can see the hopper is almost empty. The last picture is the flour. It's soft and very smooth.



A couple of notes about freshly milled flour:

• Because it has ALL the wheat parts, it is prone to oxidation and spoilage, so it needs to be stored in the freezer.
• You can adjust the coarseness of the flour by adjusting the Nutrimill's controls.
• 11-12 cups of wheat berries yields about 18-20 cups of flour. With the recipes found in _Artisan Bread in 5 Minutes a Day_, each batch calls for about 6 1/2 cups of flour. So one milling would make about 3 buckets (each yielding three 1 1/2 lb loaves) full of 100% whole wheat bread.

In the next post, I'll be covering how I soak the flour along with some references why I feel it is an essential step. Many, many bread makers I know, even the professionals skip this step. I, personally feel you make no nutritional gains by using whole wheat without soaking it first, especially freshly milled wheat because of the phytic acid. More on that later (I promise I won't be on the soap box for long).

Milling Popcorn for Cornmeal

The bread technique I'm using requires cornmeal to keep the dough from sticking to the peel and baking stone. Here I have taken some regular popcorn and run it through the Nutrimill. It took about 1 minute. As you can see, it's a nice texture and beautiful yellow color. If you prefer white cornmeal, you can substitute white popcorn.

Gumdrop Roses on Red Velvet Cupcakes

Little Woman had a Little Flowers meeting here today. 9:30. Now, that wouldn't have been a problem IF I had gotten to bed before 2:00AM and remembered to switch on the alarm (I set it, but forgot to turn it on). I woke up a 7:51AM in a panic. Breakfast to make...Children to feed and dress...Husband to wake (that can be the hardest on some days.)

Brioche Cinnamon Rolls

Good thing I put these in the fridge to rise overnight. I am not one for too much busy work. I used the last 3 lbs of dough to make 12 TEXAS sized cinnamon rolls. Yes, I know. Portion control ... NOT. I cut them in half to serve. I used a texas muffin pan, well greased. After rolling out the dough in 2 batches, I put 1/2 cup of brown sugar and 1/2 Tbsp cinnamon on each batch of dough. I rolled, sealed and cut each into 6 pieces. They slept in the fridge overnight.

I raced downstairs and I put on a pot of water to boil eggs and turned on the oven to 375 degrees and ran to get dressed. By the time I was dressed, the water was boiling and the oven hot. I put the eggs in to boil and slipped the pans into the oven for 20 minutes (a mite too long, based on the dark exterior).

Breakfast was served before 8:25. Now, not everyone was present and accounted for, but we got Husband out the door with 4 of the kids to other activities and the other Little Flowers started to arrive. This was the last of my brioche dough, by the way. Too rich for everyday. I will save it for special occasions. I just had to try it though. The next batch will be bagels.


Thank you Tegwin for the buckets. A loaf of bread will be coming your way.

Little Flowers Meeting

Our virtue was "Love of Neighbor", the color red and the flower was rose. Hence the special snack. The cake was a mix (sorry Grandma). The frosting was home made (leftovers were GREAT on the cinnamon rolls) and dairy free. The roses? Spice drops (six for the flower, two for the leaves) rolled flat with a rolling pin between wax paper. Roll one flattened drop into a tight roll. Add the rest around the outside, overlapping the petals. The girls could do it without a problem. You can too. Roll out the green for leaves and stretch the ends gently for a pointed leaf. They stick together without any help. Place on top of the frosted cupcakes and voila' - a beautiful snack (or birthday treat).

I'll keep you posted on how the bagels come out as I did change the recipe by using barley malt instead of sugar. Brugger's Bagels uses barley malt, and we LOVE their bagels at our house, but they are just too pricey (unless you go on Wednesdays or buy the leftover ones).

What the dough should look like...

It's wet, sticky, ooey, gooey. I have a hard time with the sticky stuff, but you put enough flour on it and you're fine, really. Here's my brioche dough, just mixed. This is my first batch of brioche which will be used for either doughnuts or sweet rolls. I will also make a classic loaf as well.

Here is what my 100% whole wheat dough looks like when fully risen and a peek at the inside. It has lots of "gas" that we don't want to destroy with kneading or lots of handling. I also soak my freshly milled whole wheat flour in acidulated water (water with acid). I have lots of friends baking with freshly milled flour out there. That's where I got the idea to do it. However, there are some health issues involved. Whole grains have phytic acid in the germ, husk, and whole grain. Phytic acid acts like a magnet in your digestive tract and grabs minerals like calcium, zinc and magnesium. It also can cause intestinal distress. My two little boys were having chronic diarrhea when I used freshly milled flour. Now that I soak it, it is no longer a problem. Also, I'm osteopenic and I would rather keep all the calcium I ingest, thank you very much! By soaking the whole grains in acidulated water, an enzymatic process takes place that breaks down most of the phytic acid and the enzymatic process actually makes the bread more nutritional. I recommend the book Nourishing Traditions and this website for more information. I thank my friends Erin and Julie for the help in finding a solution to this problem!

If you are wondering what brought me to this, here's the deal. My hubby seems to be reacting to yeast, so I went on a hunt for a recipe that doesn't use too much yeast. It's hard to rise whole wheat dough without a lot of yeast. This recipe has approximately 1/3 - 1/2 a tsp of yeast per loaf which is significantly lower than my normal 1 Tbsp per loaf. This is my first batch of 100% whole wheat and I will bake up some bread for dinner tonight. I broke my own rules and already altered the recipe because their recipe assumed you don't soak your grains.

Just a side note...the pictures are not great because they are taken with my cell phone camera. We have a great camera, but what is required to get the pictures off and to my computer requires much more work than my cell phone. Sorry for my laziness.

Welcome to my blog!

I'm a homeschool mom - with 5 kids (pregnant with 6). We have a variety of food allergies in our family, so not much here is made from a package. One thing large families need to survive is bread. I love to bake bread. I will be blogging here about bread baking, cooking with allergies and sometimes just about life in general.

Before I go much farther, I must give credit where credit is due. Much of what I'm blogging about comes from this web site:
Artisan Bread in 5 Minutes a Day

I love to bake. It's my escape from the real world of home schooling, keeping my very busy house running and the outcome of my escape is usually pretty good.

If you think I'm doing this blog for you, you are mistaken. I am keeping my blog to record recipes I use, along with changes and remarks because I'm better at keeping them on line than anywhere in my house where paper or even a journal is up for grabs as a new marker board.

The impetus for this blog was really the discovery of a bread making method that is totally unconventional. It's from the book Artisan Bread in Five Minutes a Day. Wow, what a concept! I'm on my third loaf today. Did I mention we have 5 very hungry kids and a pregnant momma?

I've taken some pictures of the baguettes (loaves 2 and 3). The first loaf was devoured before dinner. Bear with me as I figure more of this out...bread is a weird science, but, hey, Science was my favorite subject in school!

Here are the basic recipe rules:
1) DO NOT KNEAD THE DOUGH!
2) Store prepared dough in fridge for up to 14 days, but don't wash the container before adding another batch...it improves the flavor, really.
3) You need a few tools: a baking stone, pizza peel, and 5 Qt. container (hence my plea for empty ice cream buckets).
4) Try the recipe the way it's written once before making modifications! This is not your usual bread recipe, so give it a chance. The key to this working is high hydration (very wet, sticky dough). Don't over flour it!
5) Keep the bread covered loosely in the fridge (not air tight).
6) Don't over work the dough (SEE # 1).

These are my very quick instructions on which I will elaborate as time permits:

Boule (Round ball of bread)

3 c. luke warm water 100-105 degrees

1 ½ Tbsp yeast

1 ½ Tbsp kosher salt

6 ½ c. all purpose flour

Add yeast and salt to water in a large bowl or Kitchen Aid mixer bowl. Add flour using dough hook until just incorporated. Transfer to a plastic 5qt bowl with a lid loosely covering the bowl. Let it rise at room temperature until it collapses on itself (approximately 2 hours). Put in fridge.

To bake:

Sprinkle pizza peel with cornmeal or whole wheat flour. Sprinkle surface of the dough with flour and pull off a grape fruit sized portion (about 1 lb) and cut with a serrated knife. Stretch and round the dough by pulling down to bottom in quarter turns. You need to do this as quickly and as gingerly as possible or you will deflate the dough. (NOTE: I can now shape a baguette in about 20 seconds, it just takes time to get used to the sticky dough). Allow dough to rest 40 minutes. About 20 minutes before baking, preheat oven to 450 degrees with a baking stone on the middle rack and a empty broiler pan on the rack below. Before putting into the oven, brush surface with flour and slash dough with 1/4' cuts with a serrated knife.

Quickly jerk dough onto baking stone and add 1 cup hot tap water to broiler pan. Bake 30 minutes or until dark golden brown.

Dough is good in fridge for 2 weeks.

For a baguette, use whole wheat flour on peel and only bake for 20 minutes.

I'll add more tomorrow. Right now the freshly milled, whole wheat dough needs to be mixed before bed time.

Until tomorrow!