Text 34344, 94 rader
Skriven 2010-02-04 08:12:00 av JIM WELLER (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Sugars in bread making
==============================
-=> Quoting Ruth Haffly to Jim Weller <=-

 RH> I made bread today, using the sorgum instead of honey as sweetener.
 RH> Steve doesn't think the loaves got quite as high as usual, thought it
 RH> might be the sorgum.  The house is cooler than when I've made it
 RH> before; that's probably as much the reason for less height

I have found that bread rises higher with honey than any other
sugar. The yeast really thrive on it for some reason.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: (NCL) Dakota Seed Bread
 Categories: Native, Breads
      Yield: 2 Loaves
 
    1/2 c  Wild rice
  2 1/2 c  Warm water (105 F to 115 F)
      2 tb Honey
      1    Envelope dry yeast
      3 c  Whole wheat flour
      1 c  Nonfat dry milk powder
    3/4 c  Toasted shelled sunflower
           Seeds
    1/2 c  Toasted wheat germ
    1/4 c  Vegetable oil
      2 ts Salt
  2 1/2 c  (about) bread flour
      1 lg Egg beaten with
      2 tb Water
 
  Cook rice in medium pot of boiling salted water until very tender,
  about 40 minutes. Drain. Cool completely.
  
  Stir warm water and honey in large bowl. Sprinkle yeast over, let
  stand until foamy, about 8 minutes. Add rice, whole wheat flour,
  dry milk, 1/2 C. sunflower seeds, wheat germ, oil and salt and
  stir until well blended. Gradually mix in enough bread flour to
  form dough. Cover dough and let rest 15 minutes.
  
  Turn out dough onto floured surface. Knead until smooth and
  elastic, adding more bread flour if sticky, about 10 minutes. Oil
  large bowl. Add dough, turning to coat. Cover bowl with clean
  kitchen towel. Let dough rise in warm area until doubled, about 1
  hour.
  
  Line large baking sheet with parchment. Punch down dough. Turn out
  onto lightly oiled surface. Knead briefly. Divide dough into 2
  pieces. Roll each piece between work surface and palms into
  12x3-inch loaf. Transfer loaves to oiled baking sheet, spacing
  evenly. Cover with kitchen towel. Let rise in warm area until
  almost doubled, about 45 minutes.
  
  Preheat oven to 375 F. Brush loaves generously with egg mixture.
  Sprinkle with 1/4 C. sunflower seeds. Using sharp knife, cut 3
  slashes crosswise in surface of each loaf. Bake until golden and
  tester inserted into center comes out clean, 35 minutes. Transfer
  loaves to racks; cool. (Can be made 1 day ahead. Wrap in plastic
  and store at room temperature.)
  
  Bon Appetit February 1995
  
  *Cooks comment: A very substantial and satisfying bread. For
  vegetarians, an excellent source of protein: all one needs to put
  between slices for a sandwich are some greens of choice! I make
  this in a Kitchen-Aid mixer, and have found that when the bread
  just begins to pull away from the sides of the bowl, it's best to
  stop and let the dough rest for about 15-20 minutes. When I begin
  kneading it, the dough firms up quite well without having to add
  more flour. I find that a 15 min knead even with the dough hook
  gives a very even crumb and good strength if one chooses (as I do)
  to make free-form loaves. For those who use a thermometer to check
  their bread, I have found that an internal temp of 185-190F yields
  a very acceptable loaf. And, finally, I omit the oil and have
  found it makes no difference except to omit about 513 cal from the
  loaf. It's become a staple at our house and a gift people
  appreciate beyond words.
  
  From: Mignonne
 
MMMMM



Cheers

YK Jim


... BREAD IS MURDER! - The Save the Yeast Coalition

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