[Magdalen] My bread recipes

[Jay Weigel]

As mentioned before, King Arthur flour does not have bromides and so states
on the package.

On Fri, Feb 6, 2015 at 7:05 PM, Lynn Ronkainen <houstonklr at gmail.com> wrote:

> 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
>
> --------------------------------------------------
> 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.
>>
>
>