Sprouted Wheat Bread

Sprouted Wheat Berries
Makes: 2 cups

Ingredients:
1/2 cup raw wheat berries


Directions:

Place the wheat berries in a bowl and add tepid water to cover by 1 inch. Let stand at room temperature for 6 to 8 hours.

Drain the wheat berries and rinse with fresh water.

Divide between two 1-quart jars. Cover with cheesecloth and secure with a rubber band.

Place the jars on their sides in a warm, dark place. Twice a day, rinse and drain the wheat berries with tepid water poured through the cheesecloth.

After 2 to 3 days, the wheat berries will sprout.

Refrigerate in a plastic bag for up to 3 days.





Grind in a food processor fitted with the metal blade. (I used my blender to grind the sprouted wheat berries) Do not overprocess; the berries should be chunky.





Sprouted Wheat Bread
Makes: three 8-by-4-inch loaves



Ingredients:

1/2 cup warm water (105° to 115°)
1 1/2 tablespoons (1 1/2 packages) active dry yeast
Pinch of sugar
Pinch of ginger
2 cups whole wheat flour (I'm using freshly milled red spring wheat)
1 cup nonfat dry milk powder
1 tablespoon salt
1 1/2 cups warm water (105° to 115°)
1/4 cup honey
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 cups sprouted wheat berries, chopped
4 1/2 to 5 cups bread flour
Wheat germ, for sprinkling
Melted butter, for brushing


Directions:

Pour the 1/2 cup warm water into a small bowl. Sprinkle the yeast, sugar, and ginger over the water. Stir to dissolve and let stand until foamy, about 10 minutes.





In a large bowl using a whisk or in the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the whole wheat flour, milk powder, and salt.






Add the warm water, honey, and 4 tablespoons butter.





Beat for 1 minute. Add the yeast mixture and beat 1 minute longer.





Add all the wheat berries





and the bread flour, 1/2 cup at a time, beating on low speed until a soft dough that just clears the sides of the bowl forms, switching to a wooden spoon when necessary if making by hand.






Turn the dough out onto a lightly floured work surface and knead until soft and spongy, 1 to 2 minutes for a machine-mixed dough and 3 to 4 minutes for a hand-mixed dough, dusting with flour only 1 tablespoon at a time, just enough as needed to prevent sticking.




Place in a lightly greased deep container, turn once to coat the top, and cover with plastic wrap.




Let rise at room temperature until doubled in bulk, 1 1/2 to 2 hours.





Grease three 8-by-4-inch loaf pans and sprinkle the bottom and sides with wheat germ.





Turn the dough out onto the work surface and divide into 3 equal portions.






Pat each portion into a rectangle and roll into a loaf shape.








Place, seam side down, into the prepared pans.





Cover loosely with plastic wrap and let rise until level with the rim of the pans, about 1 hour.





About 20 minutes before baking, preheat the over to 350°F and position a rack in the center of the oven.





Bake for 45 to 50 minutes, or until crusty and golden.





Brush the tops with melted butter.





Remove from the pans to cool on a rack.




Now it's time to enjoy the finished loaf of Sprouted Wheat Bread!






Here is the loaf with a couple of slices toasted. Mmmmmmm! I could make a meal of just this bread.





I asked my youngest son to taste this bread. He said "It tastes like oatmeal bread". That's a good thing. Both of my sons love oatmeal bread. It's one of the first breads I ever made in my bread machine and it's still one of their favorites. I think we may have a keeper. I know I like it!


Thanks for visiting The Bread Experience Bread-Baking Blog. Now, all you need to do is go make some bread for yourself.



We hope you enjoyed learning how to make this bread. Be sure to check back next time when we learn how to make a different type of breakfast bread.

--Cathy

Whipped Topping -from instant nonfat milk

Whipped Topping (from back of Kroger Instant Nonfat Dry Milk box)

Mix 1/2 cup Kroger Instant Nonfat Dry Milk with 1/2 cup cold water. Beat to soft peak stage--about 4 minutes at medium-high speed on electric mixer. Add 1/2 teaspoon lemon or vanilla extract and beat 6 to 7 minutes at same speed. Add 2 tablespoons sugar and beat 1 minute at same speed. Serve as a topping instead of whipped cream.

Chili & Cornbread

Marilyn’s Real Chili Bean Recipe:
Ingredients:

1 lb. lean hamburger 2 tsp. salt
2 c. dried pinto beans ¼ tsp. paprika
8 oz. can tomato sauce 1 ½ tsp. ground cumin
1 lb stewed tomatoes 1 T. oregano
2 T. oil 1 pinch chili pepper flakes
1 large onion (chopped) 3 T. chili powder
1 clove of garlic (finely chopped) 1/8 tsp. cayenne pepper

Directions: Soak beans overnight. Drain and cover with fresh water. Bring to a boil and simmer for 2 hours. Drain and add to crock-pot. Sauté the chopped onion and garlic in oil until limp. Stir in all seasonings. Add tomatoes and sauce and simmer for 20 minutes. Brown beef in small fry pan. Drain and add to crock-pot. Add chili sauce and 5 cups of hot water to crock-pot. Simmer in crock-pot at least 7 hours.

Better Than Jiffy Cornbread Recipe:
Grind: ½ cup of popcorn kernels to make ¾ cup cornmeal
Combine: ¾ c. cornmeal, 1 ¼ c. flour (I used whole wheat), ¼ c. sugar, 2 tsp. baking powder, ½ tsp. salt
Add: 1 c. milk, ¼ c. veg. oil, 1 large egg, beaten; stir until dry ingredients are moist
Bake: At 400 degrees F for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean

Cream of Chicken Soup made with Beans

Cream of Chicken Condensed Soup Recipe:
• Grind: 4 T of any white bean (lima, navy, etc.) to make 5 T bean flour
• Combine: 5 T bean flour, 1 ¾ c. water , 4 t chicken bouillon into a saucepan
• Cook: On stovetop at medium temperature until thick and delicious (whisk frequently).The soup should cook in 3 minutes! (this may be longer if your grinder makes a very coarse flour).

Use this with cooked veggies and or meat for a complete meal. You can also add this to recipes calling for cream of chicken soup cans (I have found this replaces a can plus the water or milk in recipes).

No Knead English Muffin Bread

3 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon sugar
1 1/2 teaspoons salt
1/4 teaspoon baking soda
1 tablespoon instant yeast
1 cup milk
1/4 cup water
2 tablespoons vegetable oil or olive oil
cornmeal, to sprinkle in pan

Directions
1) Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl.

2) Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. The liquid will feel very hot (hotter than lukewarm), but not so hot that it would scald you. As a reference point, the hottest water from your kitchen tap is probably around 120°F (unless your tap water is so hot that it burns you).

3) Pour the hot liquid over the dry ingredients in the mixing bowl.

4) Beat at high speed for 1 minute. The dough will be very soft.

5) Lightly grease an 8 1/2" x 4 1/2" loaf pan, and sprinkle the bottom and sides with cornmeal.

6) Scoop the soft dough into the pan, leveling it in the pan as much as possible.

7) Cover the pan, and let the dough rise till it's just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn't be more than, say, 1/4" over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn't very cold. While the dough is rising, preheat the oven to 400°F.

8) Remove the cover, and bake the bread for 20 to 22 minutes, till it's golden brown and its interior temperature is 190°F.

9) Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.



Recipe summary
Hands-on time:
8 mins. to 12 mins.
Baking time:
20 mins. to 22 mins.
Total time:
1 hrs 28 mins. to 1 hrs 34 mins.
Yield:
1 loaf

Oatmeal Bread

Oatmeal Bread
Better Homes and Gardens New Cookbook

4 to 4 1/2 cups flour (approx.)
1 pkg yeast
1 3/4 cup water
1/3 cup packed brown sugar
3 Tbsp shortening
1 1/4 tsp salt
2 cups rolled oats (quick or regular)

In your mixer add two cups of flour and the yeast, stir and set aside. On the stove top, put water, brown sugar and shortening in a sauce pan and warm over medium heat until the shortening starts to melt. Turn off stove and remove from heat. You are going to add this to your yeast/flour mixture so make sure it's not too hot by sticking your finger in it. If it's too hot, let it sit for a minute to cool. Putting water or any liquid that is too hot into a yeast, will kill the yeast and it won't rise and your bread will be flat. Horrible.

Add your warm (but not hot) liquid into your mixer and turn it on low. Mix for about 30 seconds then stop the mixer and scrape down the sides with a spatula. Then turn on the mixer again and mix for about 3 minutes. Add the oatmeal and then the flour, adding a cup at a time until the dough pulls away from the sides and middle of the mixer (like the whole wheat bread here). When the dough no longer sticks to the sides of the mixer, stop the mixer and put the dough in a lightly greased bowl, cover and let rise for an hour or so until it doubles.

Punch down dough, when you come back, and turn out onto a lightly floured surface. Divide dough in half, then cover and let rest for ten minutes. When the ten minutes is up, shape dough into loaves, using loaf pans, or simply shape into a round and place on a cookie sheet, lightly greased and sprinkled with cornmeal. Cover and let rise 30-45 minutes. Preheat your oven to 375 degrees.

When the dough has almost doubled, place in the preheated oven and cook for 35-40 minutes. When the bread had only cooked for 20 minutes it started to smell done, but I knew it was too early, so I loosely covered the cookie sheet where both my dough rounds were, with a layer of foil.

It's DELICIOUS!
Posted by Abs at 11:03 AM
Labels: Bread, oatmeal

Granola

This Granola was so good!

Homemade granola
from Cookbook Catchall

6.5 cups old fashioned rolled oats (not quick cooking)
2.5 cups unsweetened, desiccated coconut (I used basic sweetened coconut because I had it on hand)
1 cup raisins
1 cup dried cranberries
1 1/4-1 1/2 cups sliced almonds (or whole, chopped, slivered or a combination - I used slivered)
1 1/4 cups pecans (whole or chopped to the size you like)
1/2 cup high-quality honey
1/2 cup canola oil
1/2 cup sunflower seeds
1/2 cup flax seeds
1/2 tsp salt
1/2 tsp cinnamon

Preheat oven to 350 degrees. Combine all ingredients in a large bowl. Mix well to distribute oil and honey evenly. Spread a thin layer of mixture on two rimmed baking sheets (half sheet pans) lined with parchment paper (I used my silpat liners). Bake for 15-20 minutes stirring mixture and rotating sheets half way through until mixture is an even golden brown. Be careful to watch granola: it will quickly turn from golden to burnt and will continue to cook as it cools when you take it out of the oven. Mixture will be moist when it comes out of the oven but will crisp and clump as it cools. Keeps for 1-2 weeks.

Variations:
• Substitute any of the nuts for other nuts such as cashews, walnuts or peanuts (it's nice to leave some of the nuts whole as it varies the texture)
• Add additional dried fruit such as apricots or dates
• Add 1/2 tsp pure vanilla extract
• For extra-nutty granola increase proportion of nuts