Bread and Dough Recipes
Flour Selection: Start here to decide what you want and need 100% Stone Ground Whole Wheat: This flour is the most nutritious, possessing all bran nutrient and, in particular, much intact fiber. It is, however, difficult to use for breads. The weight of the flour and the fiber makes breads heavy and difficult to rise. Also, it does not lend itself to tender baked and prepared goods such as cakes, pancakes, crepes, etc. 100% White Whole Wheat: This flour has been ground more finely. As a result, it behaves closer to all-purpose flour, yet still possesses much of the nutrients. In grinding, the heat is thought to destroy some nutrient, but I’m uncertain as to this. Its biggest drawback is the reduction in fiber size. The fiber in stone ground flour contributes to it’s digestive benefits and also reduces the glycemic index. It is a great flour to add in combination with stone ground flour to get the advantages of both. Breads will behave better with a mixture of the two. High Gluten Flour: Simply flour with high protein content. Gluten is the critical structure ingredient for breads. Gluten, in combination with the starch makes the bread rise and ability to hold it’s rise possible. Gluten Flour: This is not to be confused with high gluten flour. This is almost entirely composed of gluten. This, added in small amounts to softer flours and whole-wheat flours, gives a boost to maintaining the rise of the bread. This is the principle component of many bread enhancers. Other flours: Others, such as oat flour, soy flour, potato flour, rye, amaranth, etc., give different nutritional qualities, tastes and textures to bread. Rye, for example is a very popular and distinctive bread. Potato flour is a common component of classic German potato breads and black breads. Usually, these are added to an amount not to exceed 20-25% of the total flour content. This is due to the lack of gluten content. Often, a boost with gluten flour helps. Paul Stitt Bread Recipes This is Paul Stitt of Natural Ovens. You can get his breads online, they are GREAT and completely natural. See the video on him, his bread and his company! 100% Whole Wheat
Makes 2 loaves: Dissolve yeast and malt in warm water. Add salt, oil, egg, oat flour and half whole wheat flour. Knead on a floured bread board until dough is pliable and soft. Shape into ball and place in an oiled bowl. Turn to coat the dough. Cover the bowl with a damp cloth and allow to rise until doubled, about 1 hour. Punch down and allow to rise another hour. After 2nd rising, shape into 2 loaves. Place in oiled loaf pans. Cover with a damp cloths and allow to rise until doubled, 50-60 minutes, Bake in 350o F preheated oven for 50-60 mintes. Cool on Rack.
Sunny Millet Bread
Mix all ingredients at once. Knead for 10 minutes. The dough should be slightly sticky. Let rise, covered with a board, 1 hr. Punch down, let dough relax for 15 minutes, then form into 2 loaves, working out all possible air. Allow to double. Bake at 350oF for approximately 30 minutes in a greased loaf pan. Happiness Bread
Other RecipesWhole Wheat French Bread:
Whole Wheat Pizza Crust:
Whey Crepes:
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