Date: Sun, 08 Jan 2017 05:58:45 +0000 --------------- BEGIN bread-bakers.v117.n001 --------------- 01. Potato Rye Bread (Reggie Dwork) 02. Banana Millet Muffins (Reggie Dwork) 03. Bread With Many Grains (Reggie Dwork) 04. Bread Machine Bran And Yogurt Bread (Reggie Dwork) 05. Whole Wheat Sourdough Bread (Megan Lee) 06. First digest on the new system (Jeff Dwork) --------------- MESSAGE bread-bakers.v117.n001.1 --------------- Date: Sat, 07 Jan 2017 20:06:50 -0800 From: Reggie Dwork Subject: Potato Rye Bread * Exported from MasterCook * Bread, Potato Rye Recipe By : The Fresh Loaf Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Grains Posted Sandwiches Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sourdough: 100 grams rye flour 100 grams water 35 grams mature culture Final Dough: 280 grams boiled and peeled potatoes -- cooled (I boiled them while I mixed the sourdough) 150 grams whole wheat flour 200 grams bread flour 200 grams water 12 grams vital wheat gluten 10 grams salt 1 tsp instant yeast -- (somewhat less) Yield: 2 boules Servings: approx 9 each boule Prepare the sourdough in the morning In the evening: mix the sourdough, the mashed potatoes, all of the flour, gluten and the water and knead until everything is smooth. Autolyse for some time, approx. 30 min. Add salt and yeast, knead until smooth and well developed. Proof until doubled in size (I put the dough on the balcony (54F/12C) while I left the house and brought it back inside after I returned to let it double fully, it took me about four hours, I think) Shape (I divided the dough into two pieces and made boules out of them) Place them in a well floured linen inside of a bowl (or proofing basket, if you have one) and let the boules ferment overnight in the fridge. Preheat the oven the next morning to full temperature, slash the boules, steam well (put some ice cubes into a tray on the lowest shelf of the oven), turn the oven down to 450F/230C and bake for approx. 35 min. Let cool and enjoy! Source: "The Fresh Loaf" S(Internet Address): "http://www.thefreshloaf.com/node/14327/potato-rye-bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 104 Calories; 1g Fat (4.3% calories from fat); 4g Protein; 21g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 219mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat. --------------- MESSAGE bread-bakers.v117.n001.2 --------------- Date: Sat, 07 Jan 2017 20:06:49 -0800 From: Reggie Dwork Subject: Banana Millet Muffins * Exported from MasterCook * Muffins, Banana Millet Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones/Muffins Bread Bread-Bakers Mailing List Fruit Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Whole wheat flour 1/4 C Soy Flour -- Plus 1 Tbsp Soy Flour 2 Tsp Baking soda 1/2 Tsp Salt 1/3 C Millet 1/2 C Applesauce 2 Lg Eggs -- Egg Beaters(tm) 99% Egg Substitute Or Equiv 2 C Bananas -- Mashed, Overripe 1/4 C Golden raisins Preheat oven to 350F. In a large bowl, mix together flours, baking soda, salt, and millet. Set aside. In blender, puree on high speed the applesauce, egg or equivilent, bananas and raisins. Add wet to dry, moisten evenly. Spoon batter into non-stick 12 muffin tin dividing evenly and bake 40-50 minutes at 350F or until browned. Remove muffins from pan, cool to room temperature. Wrap and chill. Or eat on the spot. This is really good, not too sweet. Actually, these are less sweet than zucchini bread. Cal 133.2, Fat 1.1g, Pro 5.3g, Carb 27.9g, Fiber 3.6g, Sod 329mg Source: "Adapted from Zucchini Bread Adapted from _Sweet & Natural_ by Janet Warrington" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 165 Calories; 2g Fat (10.9% calories from fat); 6g Protein; 33g Carbohydrate; 4g Dietary Fiber; 35mg Cholesterol; 313mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Fat. --------------- MESSAGE bread-bakers.v117.n001.3 --------------- Date: Sat, 07 Jan 2017 20:06:47 -0800 From: Reggie Dwork Subject: Bread With Many Grains * Exported from MasterCook * Bread With Many Grains Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Posted Side Dish Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water -- plus 2 tablespoons warm water 3 tablespoons wildflower honey -- or other honey 2 1/4 teaspoons active dry yeast -- (1 pkg) 1 1/2 cups bread flour 1 1/2 cups whole wheat flour 1/2 teaspoon salt 2 tablespoons canola oil 1/2 cup millet 1/4 cup nonfat granola 1/4 cup old-fashioned oats -- plus some for sprinkling on top of bread 1 egg white -- lightly beaten This bread is very robust and healthful. Unlike many of its hippie ancestors, however, it will not double as a doorstop. In a small bowl, mix 2 tablespoons warm water with1/2 teaspoon of honey. Add yeast and let stand for 5 minutes, until foamy. Put flours, salt, oil, millet, granola, bran cereal, 1 cup water, and remaining honey in the large bowl of a heavy-duty stand mixer fitted with the dough hook. Stir in yeast mixture and mix well. Dough will be very sticky. Place dough in a greased or sprayed bowl, cover, and set aside in a warm place to rise until doubled in bulk, about 1 1/2 hours. Punch dough down. Batter will feel more like a dough. Knead about 2 minutes on a pastry cloth or board without any flour. Spray an 8" round cake pan with nonstick cooking spray. Toss a handful of oats into pan and shake pan so oats adhere to sides and bottom of pan. Set dough in pan, pushing lightly with floured fingers so it fills the pan. Cover and let rise 1 hour, or until light. Preheat oven to 375F. Brush bread with egg white and sprinkle with a few additional oats. Bake in the center of the oven for 45 minutes, or until bread sounds hollow when turned out of the pan and lightly tapped on the bottom. Return the loaf, without the pan, to the oven for 5 min. This is a dense bread and needs to be cooked completely through. Place bread on rack to cool before slicing Makes 1 loaf, about 12 servings Source: "All American Vegetarian" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 203 Calories; 4g Fat (17.4% calories from fat); 6g Protein; 37g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 96mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v117.n001.4 --------------- Date: Sat, 07 Jan 2017 20:06:45 -0800 From: Reggie Dwork Subject: Bread Machine Bran And Yogurt Bread * Exported from MasterCook * Bread Machine Bran And Yogurt Bread Recipe By :Jennie Shapter Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Grains Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb: -- (2 lb): 1 1/2 cups water -- (1 1/3C) 3/4 cup strained plain yogurt -- (1C) 1 1/2 tablespoons sunflower oil -- (2 T) 2 tablespoons molasses -- (2 T) 2 1/3 cups unbleached white bread flour -- (3 1/4C) 1 3/4 cups whole wheat bread flour -- (2 1/4C) 1/2 cup wheat bran -- (2/3C) 1 1/2 teaspoons salt -- (2 tsp) 1 teaspoon rapid rise active dry yeast -- (1 1/2 tsp) Makes 1 loaf. Pour the water, yogurt, oil and molasses into the bread machine pan. If the instructions for your machine specify the yeast is to be placed in the pan first, reverse the order in which you add the liquid and dry ingredients. Sprinkle both the white flour and whole wheat flours over, ensuring that the liquid mixture is completely covered. Add the wheat bran and salt, then make a small indentation in the center of the dry ingredients (but not down as far as the liquid) and add the yeast. Set the bread machine to the basic/normal setting, medium crust. Press Start. Remove the bread at the end of the baking cycle and turn out onto a wire rack to cool. Serve when still warm, if desired. Cook's Note: Molasses is added to this bread to give added flavor and color. You an use corn syrup or golden syrup instead, to lessen the flavor, if desired. Source: "Bread Machine Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 146 Calories; 2g Fat (13.8% calories from fat); 5g Protein; 28g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 208mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : This soft textured yogurt bread is enriched with bran. It is high in fiber and makes wonderful toast. --------------- MESSAGE bread-bakers.v117.n001.5 --------------- Date: Sat, 7 Jan 2017 23:42:13 -0500 From: Megan Lee Subject: Whole Wheat Sourdough Bread Hi all, I've only made this bread once, but I love that it is both whole wheat and sourdough AND has a nice and slightly spongey and soft texture. I will be making it again really soon! Whole Wheat Sourdough Sandwich Bread *JMonkey* *This is another of my favorite breads. Slightly sweet, but also tangy, it's perfect for sandwiches, but also stands well alone, with just a bit of butter.* Formula: Whole wheat flour: 100% Salt: 2% Water or milk: 75% Honey: 4.2% Unsalted butter: 2.8% 30% of the flour is in the whole-wheat starter. (I'll give two options, one for starter at 100% hydration and another at 60% hydration) Ingredients Whole wheat flour: 500 grams or about 4 cups Salt: 10 grams or 1.25 tsp Water: • Using a wet starter: 225 grams or 1 cup • Using a stiff starter: 285 grams or 1.25 cups Whole wheat Starter: Two options • Wet starter (100% hydration) 300 grams or 1 1/4 cup • Stiff starter (60% hydration) 240 grams or 1 cup Honey: 21 grams or 1 Tbs Unsalted butter: 14 grams or 1 Tbs Mixing Dissolve the starter into the water, and then add the salt. Melt the butter and stir in the honey - add both to the water. Finally add the flour and mix until all is hydrated. Dough development and the first rise However you develop the dough, from the time you mix until the time you shape the dough, it'll take about 3 to 4 hours for the first rise at room temperature. Shaping Shape into a sandwich loaf and place it in a greased 8.5"x 4.5" pan. Second rise and retarding Sourdoughs benefit quite a bit from retarding - they often taste better. You can simply cover the shaped dough and place it in the fridge or, if you're lucky and the overnight temperature will be between 45 and 55, you can simply place it outside, in which case the bread will probably be ready to bake when you wake up. If you put it in the fridge, it'll need to warm up for 3-4 hours to complete its rise. If you don't want to bother with retarding, you can let it rise for another 3 hours at room temperature. You can also speed things up (and increase sourness) by placing the dough on an upturned bowl in the bottom of a picnic cooler, throwing a cup of boiling water in the bottom and covering it quickly. After an hour, throw another cup of hot water in. The rise should only take a couple of hours this way. Baking There's no need to score the bread, but I often do anyway. Bake for about 55 minutes at 350 F. No steam or pre-heating required. Source: http://www.thefreshloaf.com/handbook/whole-wheat-sourdough-sandwich-bread theabcchef.com <-Visit my food blog, if you please! --------------- MESSAGE bread-bakers.v117.n001.6 --------------- Date: Sat, 07 Jan 2017 22:05:35 -0800 From: Jeff Dwork Subject: First digest on the new system We hope the new list software is working for everyone and that the digest is readable. Please let us know if you have any problems Of course, there's an error - that first digest should have been vol 117, number 1 - not vol 1. The numbering will be fixed in the archives. Jeff & Reggie --------------- END bread-bakers.v117.n001 --------------- Copyright (c) 1996-2017 All Rights Reserved