Date: Sat, 12 Sep 1998 00:50:10 -0700 (PDT) -------------- BEGIN bread-bakers.v098.n066 -------------- 001 - "Jo in Minnesota" Subject: Flax seed Bread Date: Sat, 5 Sep 1998 14:53:41 -0500 I'm responding to Yvonne and her question about flax seeds in bread. I have an excellent recipe that came out of a Prevention magazine which suggests the addition of flax seeds will help lower cholestrol. I don't know about that but I do know it makes a delicious, moist, loaf of whole wheat bread that is a good keeper. You can buy whole flax seeds at most Health Food Stores, take them home, grind them in a blender or small coffee-type grinder. You want them like a corn meal consistency, then put into container and keep them in the freezer. Don't leave the ground seeds sitting out or they will loose their pizazz I am told. The ground seeds can also be added to oatmeal, or other cereals for additional nutrition. There is also a way to soak the seeds in water, getting a thick, egg-whitey sort of liquid which you can use as an egg substitute. I don't do this because I don't like the glop, but many people do it. As long as the seeds aren't ground, they can sit in your pantry with no detriment to the quality, but I keep all mine in the freezer. Prevention Flaxseed Bread 1 1/2tsp active dry yeast 2 Tbsp + 1 1/4 cups warm water 3 Tbsp. honey 1 Tbsp. canola oil 1/2 tsp. salt 1 cup flaxseed meal (using blender or coffee mill to grind seeds to the consistency of cornmeal; usually 2/3 cup flaxseed = 1 cup meal) 1 1/4 c. whole wheat flour 1 3/4 c. bread flour I use my bread machine for this loaf and it always works well. If you don't have a bread machine, just use the recipe as you would for any loaf, proofing the yeast, adding honey, oil and salt and water, then incorporate the flax and flour, kneading into soft dough, Knead for 10 minutes and round up into bowl, allow a raise, punch down and place in bread pan. Bake at 350 for 40-45 minutes. I also have developed a good muffin recipe using flax seeds, some soy flour and other good things. If you would like the recipe, post me and ask for it. Jo in Minnesota, where we grow Flax! ---------- --------------- MESSAGE bread-bakers.v098.n066.2 --------------- From: Mitch Smith Subject: Flax info Date: Sat, 5 Sep 1998 14:50:30 -0500 From: Penchard@aol.com wrote: >I like to add Flax seeds to my bread recipes. But since I buy it in bulk I >don't know the nutritional values of it. Would any one know what they would >be or where I could find them? Here is the nutrition info for 28 grams (1 ounce) of flax seed: 140 calories 10 grams fat (includes 1 g saturated) 0 sodium and cholesterol 160 mg potassium 11 grams carbohydrate 6 grams fiber 5 grams protein %RDA of 2000 calorie diet: Vitamin A - 0 Calcium - 8% Thiamin - 4% Niacin - 2% Vitamin C - 0% Iron - 15% Ribofavin - 4% --------------- MESSAGE bread-bakers.v098.n066.3 --------------- From: Vernon Webster Subject: Spelt flour Date: Sun, 6 Sep 98 12:37:30 +0000 Hello John, I haven't got a machine so I can't answer your question properly but I have made this particular loaf. You may be best just using your machine for mixing as the Roman Army bread is a very sloppy recipe and is very quick ( no real initial rising). The dough makes for two smallish flat loafs which are incidentally delicious. So that it doesn't totally collapse on you, you might want to hold back a third of the water and only add if necessary. When you've baked it a few times you can always add more if you want. Good luck, Vernon. >From: jcoppard@awe.co.uk >I have a couple of bags of SPELT flour and want to try my hand at an >ancient style (Roman) loaf. Has anybody got an ABM recipe for such a >loaf. The hand instructions don't look as if they would translate easily >to a bread machine.Any help gratefully received. >John M Coppard --------------- MESSAGE bread-bakers.v098.n066.4 --------------- From: az302@freenet.carleton.ca (Heather Kelly) Subject: French Bread Date: Sat, 5 Sep 1998 19:47:00 -0400 (EDT) For "Talesin" I'm not sure if it's "crusty" bread you are looking for...or my favourite "baguette" : Baguette (for 1.5 lb. machine) 1 c. water 1 Tbsp. sugar 1/2 tsp. salt 2 3/4 c. flour 1 1/2 tsp. yeast Put in breadmaker. Set on dough cucle. Remove to floured surface. Cut into 2 equal pieces. Shape rolls by rolling back & forth making an even thickness. Sprinkle baking sheet with about 2 Tbsp. cornmeal. Set loaves on cornmeal...make shallow diagonal cuts every 2" on loaf with a very sharp knife. Cover with damp cloth & let rise until doubled...about 30 min. Combine 1 egg yolk & 1 Tbsp. water Brush over loaves. Bake at 375F for 20 - 25 min. or until golden Remove from sheets & cool on rack This works well with Canadian all-purpose flour.....I'm not sure what you may have to add in the USA. -- az302@Freenet.Carleton.ca (Heather Kelly) --------------- MESSAGE bread-bakers.v098.n066.5 --------------- From: Vernon Webster Subject: Date: Sun, 6 Sep 98 12:37:32 +0000 Hello Lynelle, I would guess that "dehydrogenated yeast" is bog standard dried yeast which the bakers buy in this condition as opposed to fresh yeast. Commercially, it is probably cheaper faster acting, more consistant and less prone to faults than fresh yeast. I personallly prefer using fresh yeast but often have dried yeast stored in case I run out. Vernon. >Hi everyone-- > >I was reading the ingredient list on a loaf of French bread in the store. >One of the ingredients was . Anyone know what this >is, and why it has to be dehydrogenated? > >Looker >e-mail: looker@mallorn.com --------------- MESSAGE bread-bakers.v098.n066.6 --------------- From: Mitch Smith Subject: bread and soup class Date: Sun, 6 Sep 1998 13:41:44 -0500 From: RUCKERMT@aol.com wrote: I will be teaching "Heart Healthy Breads and Soups" this fall. I'd like to hear from others who teach breadbaking - especially favorite class recipes, teaching techniques, etc. A few years back I taught a couple of bread baking classes for my kids when they were in elementary school. What worked very well was to have three sets of dough. The first dough was done far enough in advance to be reading for final forming & rise at the start of class, and bake it before class is over. A second set of ingredients was assembled for making into dough during the class, and then a third dough which was made just before class so they could see it rising during class. This made it possible for the students to see the entire bread making process start to finish in a one hour time span. The classroom didn't have an oven, but did have a griddle so we used that and made English Muffins. Even if you have more time than one hour, you still don't want to waste time with people just sitting around waiting for the dough to double. --------------- MESSAGE bread-bakers.v098.n066.7 --------------- From: "Ellen C." Subject: Irish Whole Wheat Soda Bread Date: Tue, 8 Sep 1998 12:00:05 -0400 Well, I decided to have bread with dinner, but it was too late in the day to make a yeast bread, and I remembered seeing Jacques Pepin make a soda bread and it only took an hour. So, I searched and found the following recipe. Having never made nor eaten Irish Soda Bread (to my knowledge), I didn't really know what to expect. The directions say to knead a couple of times after mixing all the ingredients, but this was more like a brownie batter than a bread dough! I tried to knead it, but it was a ridiculous effort, even after adding almost another 1/2 cup of flour. I ended up using a wooden spoon to scrape the batter up and mound it onto a baking sheet. The bread didn't rise much and it's basically a flat disc, about 1 - 1 1/2 inches high. I also could have let it bake a little longer as it is slightly goey in the middle. But the taste is wonderful! So, tell me, is a "very" wet dough typical for soda breads? And what would a perfect loaf of soda bread be like? Thanks, and here is the recipe. Ellen C. * Exported from MasterCook Mac * Irish Whole Wheat Soda Bread Recipe By : Local Paper (posted to Fatfree Mailing List 1995) Serving Size : 1 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups whole wheat flour -- preferably stone ground 1 cup all-purpose flour -- plus extra for working dough 1 1/2 tsp salt 1 1/2 tsp baking soda 1 cup old fashioned rolled oats 2 cups buttermilk 2 tblsp dark molasses -- or black treacle Thoroughly combine ww and all-purpose flours, baking soda and salt in large bowl. Stir in oats and make well in center. Combine buttermilk and molasses in separate bowl. Pour mixture into flour well and gradually work into flour with fingers or spoon. Knead dough lightly 3 or 4 times on floured surface and divide in half. Shape into 2 round loaves, each about 5-inch in diameter. With sharp knife, score loaves with cross slash, cutting 1 inch deep. Place loaves on ungreased baking sheet and bake at 425 degrees 15 minutes, then reduce heat and continue to bake 25 to 30 minutes longer or until loaves are brown on top and sound hollow when tapped on bottom. Cool at least 5 minutes on cooling rack. Loaves can be baked several hours ahead and reheated in low oven. Cut into thick or thin wedges. Serve warm or at room tempature. Makes 2 loaves, 8 servings each. >From: "Acox, Christine" - - - - - - - - - - - - - - - - - - NOTES : This version, flavored with old-fashioned rolled oats and dark molasses, is similar to the soda bread served at Ballymaloe House in County Cork, Ireland. Bake the bread early in the day and reheat it just before the guests arrive. [Cox] Nutr. Assoc. : 0 0 0 0 0 0 4776 0 0 _____ -- Ellen C. ellen@brakes.elekta.com --------------- MESSAGE bread-bakers.v098.n066.8 --------------- From: "Max Prola" Subject: Problem with dissolving biga Date: Wed, 9 Sep 1998 07:58:32 +0100 I have been making bread with a starter for many years and occassionally a problem develops with it and I am curious as to why it happens. A few times a year, the biga, made according to Carol Field's directions, has just fallen apart when mixed with water. I begin to mix it using the paddle of the KitchenAid mixer and the biga just dissolves completely. This has happened with biga stored in the fridge for a few days or even with one made the night before. Any ideas about this mystery? Many thanks for whatever thoughts anyone might have. Max Prola, PhD The Croft, High Legh Knutsford, Cheshire England WA16 0QN --------------- MESSAGE bread-bakers.v098.n066.9 --------------- From: "Ellen C." Subject: Ezekiel's bread for the ABM Date: Wed, 9 Sep 1998 11:17:45 -0400 (xposted to the bread-bakers digest) Here's another Ezekiel bread recipe that was developed for the bread machine. (Again it was in an old MC cookbook of mine; sorry I don't know who to credit.) This one is different in that it calls for the legumes to be cooked first. Also, since this is an ABM recipe, I suspect this creates more of a traditional yeast bread dough, while the other two I posted are basically batter breads. I haven't tried any of these yet. If beat me to it, please let us know how they turned out! Ellen C. * Exported from MasterCook Mac * Ezekiel Bread #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Water 1/4 cup Red Kidney Beans - (cooked and Drained) 1/4 cup Lentils - (cooked and drained) 1 1/2 tablespoons Olive Oil 1 1/2 tablespoons Honey 3/4 teaspoon Salt 2 cups Bread Flour 1/2 cup Barley Flour 1/2 cup Millet Flour 2 tablespoons vital gluten 1 1/2 teaspoons Yeast Put all ingredients into the bread pan and push start. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 1600 Calories; 26g Fat (15% calories from fat); 59g Protein; 283g Carbohydrate; 0mg Cholesterol; 1626mg Sodium Food Exchanges: 17 1/2 Starch/Bread; 2 Lean Meat; 4 Fat; 1 1/2 Other Carbohydrates _____ --------------- MESSAGE bread-bakers.v098.n066.10 --------------- From: SuenDoug@aol.com Subject: Great web site and hyperlink Date: Tue, 8 Sep 1998 12:37:51 EDT Hey guys, I found this great site today! Try it out! Honey.com -- the honey expert Sue << Going Back to School Has Never Been Sweeter! September is National Honey Month While heading back to school may seem bittersweet to your kids, September is actually the sweetest month of the year. September is National Honey Month — a  perfect excuse to spoil yourself — and your loved ones — with the all natural goodness of honey. Honey, nature’s sweetener, turns ordinary school snacks into something special. There’s no better way to ease the transition from summer to school than by tucking Orange Almond Honey Muffins and Harvest Pumpkin Muffins into lunchboxes. We can’t promise that your kids will jump on the bus, but these treats will sure make lunchtime something to look forward to! Students of all ages, put your thinking caps on: Did you know that it takes 864 honey worker bees a whole lifetime to produce one pound of honey from a single blossom type? Or that more than a billion bees will pledge their lives to making clover honey alone this year? It's no wonder so many bees are working so hard. America has an insatiable appetite for honey.  So, if you're a honey lover, celebrate all those bees' lifework and National Honey Month by creating your own "flavored" honey in their honor. It's as simple and natural as the honey bees' production of honey itself. >> Honey.com -- the honey expert --------------- MESSAGE bread-bakers.v098.n066.11 --------------- From: "L. & J. Klevans" Subject: Spelt Bread Date: Tue, 08 Sep 1998 21:37:24 +0100 The following is taken from Melissa Clark's book, "The Bread Machine Cookbook." 1 Pound Loaf 1-1/2 Pound Loaf 1 cup water 1-1/3 cups 2 Tbs. vegetable oil 3 Tbs 3 Tbs. honey 1/4 cup 1 tsp. salt 1-1/2 1-1/2 cups spelt flour 2 cups 1-1/2 cups bread flour 2 cups 1-1/2 tsp. yeast 2-1/2 tsp. However, Donna German in The Bread Machine Cookbook V stated that "she would not recommend using more than 1/3 cup of spelt flour to replace an equal amount out of every cup of flour." Larry Klevans --------------- MESSAGE bread-bakers.v098.n066.12 --------------- From: Nancy Hedrick Subject: Re: Digest bread-bakers.v098.n061 Date: Tue, 08 Sep 1998 22:13:23 -0700 >I'd like to make some comments regarding knives and slicing bread: In our >experience, we have found serrated knives to slice best, BUT, cheaper knives >tend to have large serrations on only one side of the blade, and when slicing >these knives "wander," therefore the slices tend to become thicker or thinner >than when you started. I do have an excellent knife, a Cutco slicer about 10" >long, that is absolutely supreme. I believe it has been mentioned on this >list before. Yes, it is very expensive, a friend was enamored of mine and >bought one a couple of years ago and I think it was around $75. I have had >mine nearly 25 years and it still sharp and slices like it was new. Of >course, you DO have to cut straight, but this knife helps you to do so. > >Jean > Hi everyone, I've been lurking for quite awhile and finally feel compelled to comment on Jean's recommendation of Cutco knives. I couldn't agree more!! I have no connection with Cutco except that I received Cutco knives as a wedding present 30 years ago and have been using them ever since. They are made in the USA and an extremely high quality product. The best part is their "Forever Guarantee" - they will sharpen their knives for the cost of shipping if you send them in to the company located in NY. Currently only $3.00 for 3 knives - I just got mine back today. (First time that I had to send the serrated edge ones in - they've been sharp all these years!) They will also replace them free if you are dissatisfied. You can learn all the details at their website or by calling 1-800-828-0448. They are not sold in stores, only in homes or by mail. The slicer that Jean mentioned is currently selling for $62 and has a 9-3/4" blade with their "Double-D" serrated edge. The whole knife measures 15-3/8" overall. It's that Double-D edge that makes the slicer perfect for bread with its small serrations and uniquely engineered design. It really must be sharpened at the company as a result of that design, but once in 30 years is OK with me! Well, I could go on and on about other Cutco utensils, but this is a BREAD list, so I'll stop with the slicer. Email me if you want to hear more about Cutco!! Thanks for everyone's input to this list, I really enjoy it. Nan PS. I delayed posting this and in todays snail mail I received a sale brochure from Cutco celebrating their 50th anniversary this year listing the slicer knife at $43 until 12-21-98. To order, call 1-800-633-8323. What a deal!! --------------- MESSAGE bread-bakers.v098.n066.13 --------------- From: "Ellen C." Subject: Ezekiel's Bread recipes Date: Wed, 9 Sep 1998 11:11:27 -0400 (xposted to bread-bakers digest) Sometime ago there was discussion about Ezekiel's Bread. I just came across these recipes in an old MasterCook cookbook I created. I know I found these recipes on the Net, but I sure can't relocate them. These recipes call for the same ingredients, but I include both, as the directions and cooking instructions are somewhat different. The first uses all the ingredients to make multiple loaves, and the second reserves half the milled grains for future baking. Doesn't two tablespoons of yeast sound like a lot?? Ellen C. * Exported from MasterCook Mac * Ezekiel Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups hard red wheat 1 1/2 cups spelt or rye 1/2 cup hulled barley 1/2 cup millet 1/4 cup green lentils 2 tablespoons great northern beans 2 tablespoons red kidney beans 2 tablespoons pinto beans --- 4 cups lukewarm water 1 cup honey 1/2 cup oil 2 tablespoons Red Star Yeast --- 2 teaspoons salt Stir the first ingredients very well. Grind in flour mill. Then measure the next ingredients into large bowl. Set aside for 3-5 minutes to allow yeast to grow. Then add the salt and the fresh milled flour to yeast mixture. Stir until well kneaded about 10 minutes. This is a batter type bread and will not form a smooth ball. Pour dough into greased pans. You may use 2 large loaf pans or 3 med. loaf pans or 2-9x13 pans. Let rise in a warm place for one hour or until the dough is almost to the top of the pan. If it rises too much it will over flow the pan while baking. Bake at 350 for 45-50 minutes for loaf pans and 35-40 minutes for 9x13 pans. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 2231 Calories; 110g Fat (42% calories from fat); 16g Protein; 323g Carbohydrate; 0mg Cholesterol; 4285mg Sodium Food Exchanges: 3 Starch/Bread; 1 Lean Meat; 22 Fat; 18 1/2 Other Carbohydrates NOTES : For fasting, divide bread into 8 equal parts weighing 1/2 pound each. Eat a 1/2 pound cake and drink a quart of water every day. _____ * Exported from MasterCook Mac * Ezekiel Bread, A Recipe from the Old Testament Recipe By : adapted directly from Ezekiel 4:9 Serving Size : 1 Preparation Time :0:00 Categories : Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups whole wheat 1 1/2 cups whole rye 1/2 cup barley 1/4 cup millet 1/4 cup lentils 2 Tbsp great norther beans -- (uncooked) 2 Tbsp red kidney beans -- (uncooked) 2 Tbsp pinto beans -- (uncooked) 2 cups lukewarm water -- divided --- 1/2 cup honey -- PLUS 1 teaspoon honey -- divided 1/4 cup extra-virgin olive oil 1 tablespoon active dry yeast 1 teaspoon salt Measure and combine all the above ingredients in a large bowl. Put this mixture into a flour mill and grind. The flour should be the consistency of regular flour. Coarse flour may cause digestion problems. This makes eight cups of flour. Use four cups per batch of bread. Measure four cups of flour into a large bowl. Store the remaining flour mixture in the freezer for future use. Measure one cup lukewarm water (110-115 degrees) in a small mixing bowl. Add 1 teaspoon of the honey and the yeast, stir to dissolve the yeast, cover and set aside, allowing the yeast to rise for five to ten minutes. In a small mixing bowl, combine the following: olive oil, 1/2 cup honey and remaining cup of warm water. Mix well and add this to the flour mixture in the large bowl. Add the yeast to the bowl and stir until well mixed. The mixutre should be the consistency of slightly "heavy" cornbread. Spread the mixture evenly in a 11by15 inch pan sprayed with no-cholesterol cooking oil. Let the mixture rise for one hour in a warm place. Bake at 375 degrees for approximately thirty minutes. Check for doneness. Bread should be the consistency of baked cornbread. This recipe has been adapted directly from Ezekiel 4:9 >From: Don Warrick - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 1697 Calories; 58g Fat (29% calories from fat); 40g Protein; 274g Carbohydrate; 0mg Cholesterol; 2166mg Sodium Food Exchanges: 8 1/2 Starch/Bread; 2 1/2 Lean Meat; 11 Fat; 9 1/2 Other Carbohydrates _____ --------------- MESSAGE bread-bakers.v098.n066.14 --------------- From: Reggie Dwork Subject: Culinary Street Fair Marks CCA Birthday Date: Thu, 10 Sep 1998 21:11:30 -0700 Are any of you going to go to this?? Jeff and I are going. I bet there will be some wonderful bread making demo's ... Peter R... are you going to be demo'ing breads?? Reggie Culinary Street Fair Marks CCA Birthday Wednesday, September 9, 1998 ©1998 San Francisco Chronicle California Culinary Academy celebrates its birthday with the Festival of Culinary Arts street fair Saturday and Sunday from 10 a.m. to 4 p.m. The free fair will center on the Academy's doorstep at 625 Polk St., then stretch down Polk Street from Eddy to McAllister streets, and along Turk Street from Van Ness to Larkin streets. Booths lining the street will feature foods prepared by academy students and alumni, cooking demonstrations and cookware displays. The academy will also be open for public tours, and will host a fund- raiser on Sunday, an open house on Sept. 19 and graduation ceremonies on Sept. 20. For more information, call (415) 292-9300. ©1998 San Francisco Chronicle Page 2/ZZ1 --------------- MESSAGE bread-bakers.v098.n066.15 --------------- From: p.reinhart@prodigy.com (MR JOSEPH D REINHART) Subject: Culinary Street Fair Marks CCA Birthday Date: Fri, 11 Sep 1998 03:57:56, -0500 Reggie, Believe it or not, I will be in Minneapolis this weekend attending the Bread Bakers Guild Board Meeting at the National Baking Center. However, Keith Giusto of Giusto Mills will be making bread all day in a wood burning oven parked in the middle of Polk St.! Great fun!!! By the way, my book will be out in three weeks. The new title is: "Crust & Crumb: Master Formulas For Serious Bread Bakers" (Ten Speed Press). It's going to be beautiful--with color photos by Teri Sandison--one of the best. If you want to let the folks on the list know, I'd be happy to send them a signed copy for $32.00 (includes shipping, handling, and sales tax). They can e-mail me at: or just send a check to: PO Box 12325 Santa Rosa, CA 95406 (no credit cards, please). I'll send them out as soon I get them in, in about three weeks. I'll send you a listing of some of my upcoming public classes if you think the others would like to know. By the way, I should soon have a website up with bread essays and the like. I'll let you know when (probably in October sometime). Enjoy the Street Fair! Best Regards, Peter --------------- END bread-bakers.v098.n066 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved