Sprouted grain bread

 INGREDIENTS

2 1⁄2 cups water, warm
2 tablespoons yeast (I provided a yeast starter previously).
1⁄2 cup oil
1⁄2 cup honey or sugar of your choice
1 tablespoon salt
2 cups grain mixed sprouts (whole or lightly ground)
4 cups flour (any combo of wheat, rye and white you like) can mix up your own in blender if you like. 
3 -4 cups flour (any combination)

DIRECTIONS

1. To soften yeast:.
2. Combine in a large bowl:.
3. 2 1/2 cups warm water.
4. 2 scant Tbs. active dry yeast.
5. Allow the yeast to proof (bubble) for 5 minutes.
6. Stir in:.
7. 1/2 cup oil.
8. 1/2 cup honey.
9. 1 Tbs. salt.
10. 2 cups sprouted grains, whole or ground lightly.
11. 4 cups flour (any combo of wheat, rye and white you like) Beat well. Cover and let this “sponge” sit 45-60 minutes.
12. Stir down and gradually add:.
13. 3-4 cups flour (any combination). Turn dough out onto a lightly floured surface and knead until smooth.
14. Place dough into a greased bowl, turn it over and around to coat all of the dough.
15. Cover and let rise until doubled (60-90 minutes).
16. Knead dough down in the bowl, divide and shape into 2-3 loaves. Place in well greased loaf pans and cover.
17. Let rise 60 minutes or until almost doubled.
18. Bake at 375º for 35 to 40 minutes. Remove loaves from pans and cool on wire racks.

Makes 2-3 loaves.

Homemade Sourdough Bread (no commercial yeast added)

Bread from homemade Sourdough starter.

2 cups starter (this recipe uses the starter found here on my blog)
6 cups flour (Try a mixture of 50 percent unbleached and 50 percent whole wheat flour, or adjust the proportions to your taste.)
2 1/2 cups spring water
1 tablespoon salt

Mix the flour and salt together in a large bowl. In a separate bowl, dilute the starter with the water. Slowly mix the starter into the flour. (I prefers to use my hands, but the more fastidious among us may prefer to use a wooden spoon.) Begin kneading and slowly work the flour into the dough. Just as the dough becomes workable, stop and allow it to rest for about 30 minutes. Resume kneading until the dough becomes smooth and elastic.

Shape it into a ball and put it into a lightly oiled bowl, then cover it with plastic and allow it to rise in a cool place (about 62 degrees) for eight to 10 hours. Shape the dough twice and allow it to rise about 45 minutes, or until it doubles. If you're using La Cloche or a baking stone, now's the time to preheat it and the oven. Slash the loaves just before you put them in the oven. 

Wonton and Egg Roll Wrappers

2 cups flour (wheat or rice or any gluten free kind you want)
1 egg
3/4 tsp. salt
1/4 -1/2 cup cold water


Sift flour into a large bowl and make a well in the center. Whisk together egg, salt and 1/4 cup water. Pour into flour well. Mix together, adding additional water until the mixture will stay together in a ball. (You may need more or less then 1/2 cup, use your discretion. Keep in mind that you do not want it to be sticky.) Knead the dough until it becomes smooth and pliable. Let rest for 30-60 min. (This is so the gluten can relax. The longer it sits the easier it will be to roll out) Divide dough in half. Keep half covered (a damp towel works best) while you roll out the other out on a surface lightly coated with cornstarch (if you use flour it may toughen it up). Roll out as thin as you possibly can. Cut into 3.5 inch squares (You should be able to get about.12 wonton wrappers out of each half).  Makes 24 wrappers.



Helpful Tips: You can store them in your fridge for a couple of days or in the freezer for longer storage. If you are not going to use them right away then they will probably shrink back a bit. But, the dough is so pliable they are easy to stretch out one at a time just before you fill/use them. If you are wanting to stack them, coat them in cornstarch. If you stack them with flour it will absorb into the dough and they will become one solid mass. If they have been in the fridge for a couple of days and the moisture seems to have removed most of the cornstarch re-coat them again before placing in the freezer. It is important to keep the dough covered as much as possible or it will dry out. Any dough/wrappers that are not being worked with should be covered, preferably with a damp towel. If you have a pasta maker then these are even easier to make. Just pass them through, gradually going to the thinnest setting
This same dough is used to make boiled wontons, fried wontons or pot stickers, egg-roll wrappers, spring roll wrappers, Chinese noodles and egg noodles, depending on the size you cut them and how you cook them.

 

90 Minute Dinner Rolls

Makes 12 Rolls

2 cups unsifted flour
2 tablespoons sugar
1/2 teaspoon salt
1 package dry yeast
1/2 cup milk
1/4 cup water
2 Tablespoons butter or olive oil
1 egg
1 teaspoon vanilla
Mix 3/4 cup flour, sugar, salt, and undissolved yeast.
Heat milk, water, and margarine until warm ( like baby bath warm to the wrist). Gradually add to the dry ingredients.
Beat 2 minutes at medium speed; add 1/4 cup flour. Beat at high speed for 2 minutes and stir in enough additional flour to make a soft smooth dough. Knead until smooth.
Divide dough into 12 equal pieces. Shape into balls and arrange in a greased 8" round pan. Cover rolls and place in a draft free warm area.
Let rise till it doubles and bake at 375F for 20 to 25 minutes.

I generally grind my own flour out of sprouted wheat berries or grains. I will post another blog on how to sprout grains.

Banana Coconut Raisin Bread Pudding.

 

10/5/12 1:23 PM
Mountain Standard Time
I do mine on low in my crockpot.
I use homemade 1/4 loaf of bread or 6 rolls torn up into small pieces (any kind of bread, twinkies or donuts work too :P). 1 can of coconut milk or sweetened condensed, 2 eggs beaten, 1 cup regular milk, 2 handfuls of raisins and a tablespoon of cinnamon. 1-2 overripe bananas mashed with a fork a bit. Put everything in my crockpot stir it with a fork till all the bread is mixed in. You want it wet but not too soggy.  Heat on high 1.5 hours or low for 3.

It's so easy and yummy too!

Yep that's my leg.  I really am a food bum.  Nothing better than a little warm comfort food settled in on my favorite spot on my couch.