Tuesday, March 3, 2009

Wheat Bread


When we lived in Nicaragua we met a family that turned us on to making our own bread. When we got home we bought a grain mill and a KitchenAid mixer and let me tell you...bread is EASY to make...IF you have a good recipe! I tried lots of different recipes and finally combined all the parts I liked from a bagillion different ones to make my own bread recipe which I have been using for about a year now. Recently I stumbled across a recipe for Ezekiel bread and decided to rework my recipe to include a ton of great beans and other grains. There are way too many websites you can find that extol the using of beans and grains to create a complete protein (most also talk about what to do when the one world government is established, how to make your own underwear from rabbit skins, and how to compost your own poo, but just ignore that part)

All you really need to know is:

A. It's good for you and
B. My kids love this bread.

We start out with the grains, starting with the red beans going clockwise; kidney beans, navy beans, pinto beans, lentils, millet, barley and of course, hard red wheat.



Mix them up well and grind them up all together



Ta da, flour



OK here we go with the process of making bread.
Sprinkle yeast on top of hot water



Mix it together real well with 2 cups of flour



Then add gluten (because the grain doesn't have much), honey and salt



Mix that together along with more flour



then knead it for 10 minutes and you have a wonderful bread dough



let it rise for an hour and this is what it will look like



Then you punch down the dough, divide it in 2, form it into loaves and bake it. I don't have any picture of that part but here's the finished product.



Here is the master recipe I have come up with, if you want to add all the grains and beans just use -2 Tb navy beans, 2 Tb kidney beans, 2 Tb pinto beans, 1/4 c millet, 1/4 c lentils, 1/2 c barley and 2 1/4 c hard red wheat all mixed together and ground up for the flour.

4 1/2 teaspoons active dry yeast
2 cup warm water
5 1/2 cups whole wheat flour
6 TB gluten
6 TB honey or sucanat
1 TB salt

Pour the water into your mixing bowl and sprinkle the yeast onto it, let it sit for a few minutes until it starts to bubble up. Then add 2 cup of whole wheat flour and stir it all together vigorously. Add the wheat gluten, honey, and salt. Mix these in well. Now start adding the remaining flour about 1/2 cup at a time. By the time you have 4 cups total of flour, you will have a stiff dough. Now you should put in your dough hook, or put your bread on a board to knead. Use additional small amounts (like 1 tablespoon) as they are needed to keep the dough from sticking. Test the dough for stickiness in the mixer. Knead dough for 10 minutes.

Draw the dough into a ball and place this dough into a large greased bowl (preferably not metal) and cover with plastic. Leave the dough to rise in a warm place for 1 hour until it doubles in size.

Gently push dough flat to remove ALL air pockets cut in half and shape each half into a loaf. Place these into greased 9 X 5 pans, cover with plastic and let rise one more time. This rise will take an hour or two. The dough should come at least an inch above the top of the pans before you put them in the oven.

Turn your oven on to 350 degrees. While you're waiting for it to heat up, mix about a tablespoon of water with one egg and paint the top of your loaves. Bake for about 30 minutes.

Remember to let it rest for at least 10 minutes after you take it out of the oven. Lock yourself out of the house or something if you have to because this stuff will be calling your name. Much like the Sirens however, all you will end up with is blisters in your mouth and a mangled loaf.

No comments:

Post a Comment