[Magdalen] My bread recipes

[Lynn Ronkainen]

anything enriched or  in 'ingredients' conditioner, has them
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

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From: "Susan Hagen" <susanvhagen at gmail.com>
Sent: Friday, February 06, 2015 5:35 PM
To: "magdalen" <magdalen at herberthouse.org>
Subject: Re: [Magdalen] My bread recipes

> 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.