[Magdalen] My bread recipes

Susan Hagen susanvhagen at gmail.com
Fri Feb 6 23:35:57 UTC 2015


Does unbleached flour have bromides?  I always used unbleached.

On Fri, Feb 6, 2015 at 6:11 PM, Lynn Ronkainen <houstonklr at gmail.com> wrote:
> Thanks Susan. I am trying to find a recipe I enjoy putting together that has
> no bromated flour at all.... one google at how the bromides in flour can
> affect one's health is enough to make one swear off bread entirely...
>
> L
>
> My email has changed to: houstonKLR at gmail.com
>
> website: www.ichthysdesigns.com
>
> When I stand before God at the end of my life I would hope that I have not a
> single bit of talent left and could say, "I used everything You gave me."
> attributed to Erma Bombeck
>
> --------------------------------------------------
> From: "Susan Hagen" <susanvhagen at gmail.com>
> Sent: Friday, February 06, 2015 5:01 PM
> To: "magdalen" <magdalen at herberthouse.org>
> Subject: [Magdalen] My bread recipes
>
>
>> I tried a lot of commercial breads looking for one that had a large
>> proportion of whole grain but not too much sugar.  I found that most
>> of the ones that were high in whole grains were too sweet for my
>> taste.  I experimented, starting with a popular no-knead white bread
>> recipe from the NY Times and ending up with a recipe that I often bake
>> when I'm going to be around on a weekend day.
>>
>> If you're going to bake often it's worth investing in a couple of
>> these tubs.  Search Amazon for "Cambro round plastic tubs".  The 4
>> quart is good for a single loaf, the 6 quart for 2 loaves.  A pair of
>> either size, one inside the other, is what I use for fermenting kraut
>> and other vegetables.
>>
>>
>>
>>
>>
>> No-Knead white bread
>>
>>
>>
>> I use the recipe from this link just as it's described:
>>
>>
>>
>> http://www.nytimes.com/2006/11/08/dining/08mini.html?_r=1
>>
>> http://www.nytimes.com/2006/11/08/dining/081mrex.html?ref=dining
>>
>>
>>
>> This will work with up to 1/3 whole wheat or rye flour.
>>
>>
>>
>>
>>
>> No Fuss Whole Wheat Bread
>>
>>
>>
>> White whole wheat flour is a complete whole grain.  It's just a
>> different strain of wheat with a lighter color and a milder taste.
>> Sometimes it's labeled with the name of the wheat.  Prairie Gold is
>> one variety. The flaxseed is supposed to be good for your cholesterol
>> and I think it adds a nutty taste.  The recipe I started with warned
>> that you need to stir the gluten powder into the flour well so it
>> won't make gummy streaks in the bread.
>>
>>
>>
>> For one loaf pan.  I usually double the recipe.
>>
>>
>>
>> Combine in a bowl and stir until well mixed:
>>
>> 2 cups white whole wheat flour
>>
>> 1 cup white flour
>>
>> 3 T wheat gluten powder
>>
>> 3 T non-fat milk powder
>>
>> 3 T ground flaxseed meal
>>
>> 3 T wheat germ
>>
>> 1 1/2 tsp salt
>>
>> 1 tsp active dry yeast
>>
>>
>>
>> Combine and stir
>>
>> 1 5/8 cup lukewarm water
>>
>> 2 T vegetable oil
>>
>> 2 T honey
>>
>>
>>
>> Stir the wet things into the dry things and stir until combined.  I
>> let it rest for a few minutes, then turn it and knead it for a bit
>> right in the mixing bowl. You won't need to knead it more than a dozen
>> times.
>>
>>
>>
>> I put it in a 4 quart plastic tub, cover loosely and let it rise from
>> 6 to 12 hours.  I usually stir it up in the evening and bake it the
>> next day.
>>
>>
>>
>> Sprinkle the counter or a bread board with a little flour.  Dump the
>> dough, flatten it and shape it into a loaf.  I fold it a couple of
>> times in thirds, flatten, roll it up and tuck in the ends.  Oil a loaf
>> pan.  Put in the dough, pat it down, cover lightly with a cotton dish
>> towel (not terry cloth) and let it rise until it fills the pan.  It
>> will take a couple of hours.
>>
>>
>>
>> Put an oven rack 1/3 of the way up from the bottom.  Heat the oven to
>> about 375 degrees.  Check it after about 25 minutes.  At that point I
>> usually have to drape a sheet of foil loosely over the loaf and bake
>> for at least another 10 minutes.  Time will vary from one oven to
>> another.  The top should be quite brown and the loaf should sound
>> hollow when you thump it.   Ease the loaf out of the pan to check the
>> bottom for browning.  Turn it out of the pan onto a rack and cool
>> completely before cutting if you can wait that long.
>>
>>
>>
>>
>>
>>
>>
>>
>>
>> --
>> Before enlightenment pay bills, do laundry.  After enlightenment pay
>> bills, do laundry.
>
>



-- 
Before enlightenment pay bills, do laundry.  After enlightenment pay
bills, do laundry.


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