[Magdalen] My bread recipes

Sat Feb 7 00:45:44 UTC 2015

Bromates are added to bleach the flour, so what you'd be looking for un 
unbleached flour. Being enriched or having conditioners has nothing directly 
to do with it. As I mentioned before, King Arthur flour (from Vermont!) is 
unbleached, no bromates, but is enriched. At least, that's what the bag in 
my cupboard says. It's sold most everywhere in the Northeast, but, according 
to their website, not in Houston. You can get it mail order, however: 
kingarthurflour.com.

And, BTW, it's bromates which are bad (carcinogenic), bromides are fine. See 
http://www.theguardian.com/business/2004/mar/20/medicineandhealth.lifeandhealth

Chad Wohlers
East Bridgewater, MA USA
chadwohl at satucket.com

-----Original Message----- 
From: Lynn Ronkainen
Sent: Friday, February 06, 2015 7:05 PM
To: magdalen at herberthouse.org
Subject: Re: [Magdalen] My bread recipes

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. 