Traditional Cooking

I tried Passionate Homemaking’s bread, too and there’s too many ingredients. This my sandwich bread that my husband finally likes; but for him to like it, I have to use some white flour. It’s organic and non-bromated, but I have to, otherwise he wouldn’t eat it (he’d starve in Europe, with their heavier breads). It’s still head and tails superior to store bought bread. Plus, I think I do better if I do most of the kneading myself; I get it started in the Bosch mixer, but eventually dump it out and knead it myself. I find to get a “feel” for it has become important. As my mentor said, breadmaking was as much an art form as a practical application of a recipe.

Makes 2 loaves (I double it and freeze 2 loaves):

• 2 1/2 c. very warm water
• 2/3 c. oil
• 1/3 c. honey or organic sugar
• 4 c. freshly gr. WW grain
• 1 Tbs. salt
• 2 TBS. yeast
• 2 c. or so, of unbleached organic all-purpose flour

Soak overnight:

4 c. flour  with 2  1/2 c. water and 2 tblsp. whey (or ACV if you don’t want dairy)

or

4 c. flour with 2 c. water and 1/2 c. of yogurt/kefir/buttermilk

The next day:

Proof the yeast–Making sure that the yeast is at room temp. Pour the yeast and sugar (or honey) with about 1/4 c. of warm water (between 105-110 deg.) into a bowl. I set mine covered in the oven w/the pilot on or the dehydrator if it’s a cool day or outside covered on a hot day, for about 20 min.

During that time, I mix the pre-soaked dough abit to make sure to get it off the bottom and loosen it up.

Add in the sweetener and oil and salt.

Then after the proofing is finished, I pour in the yeast mixture into the dough and start mixing. On #2 speed, I start adding the white flour until the sides are clean and I can handle it-about 5-10 min. or so total.

Then I dump it out onto my floured board and finish the kneading, checking for gluten development.

Then I transfer it to a lightly floured bowl to rise till doubled; cover it. I get the best result outside in the summer (30 min.-1 hr.). If it’s excessively humid, I put in the dehydrator to rise at 95 deg. till double (45 min-1 hr.).

Then I punch it down and let rise again, till double, about 30 min.

After 2nd rise, punch down and shape into loaves, place into greased pans (I use the glass pyrex).

I place it in the oven with light on to rise until it reaches the rim of the pan, then I turn on the oven to 350 deg. (It will continue to rise) for 25 min. (it takes my oven 5 min to get to 350.) I check it at 25 min. and usually cook about 5 min. longer.

Take out when the middle thumps hollow and let set cooling for 5-10 min. I brush a coat of olive oil on my loaves after I dump them onto the cooling racks.

I know some of the directions are somewhat subjective, but making bread isn’t an exact science.

I don’t cut the bread until it cools most of the way now; it distorts the shape otherwise.

Just keep practicing. My husband is somewhat critical and difficult to please, so it causes me to keep trying.

Rachel

I wanted to share that I am now a happy owner of a teeny tiny freezer but one none the less!!!!  It has made my day!!!

Also Rachel, I am learning that the planning is so much of the issue.  Just like Lindsey said failing to plan is planning to fail.  In the other areas of my house I feel like I have great systems that move things along.  I just haven’t found that rhythm yet with traditional cooking.  If I want to make this recipie I realize that is calls for homemade whey which I don’t have so now what….. So soon I hope to create systems to help smooth things along.  But for today I am going to enjoy my new freezer and figure out what to fill it with :).  I have enjoyed this thread even though I don’t have anything to bring to the table right now.  

Amy

I prefer to use my organic sugar cane, too for the same reason you mentioned and due to the cost of raw honey.

Sorry, I wasn’t clear; glad you asked. Yes, add the sugar, warm water and yeast at the same time. The yeast feeds off of the sugar. I haven’t adjusted the recipe, though I guess I should; the original that I have written was for honey, but I use the granular sugar. Feel free to if you want; once I get to the stage of adding in the white flour, I’m going by cleaning the sides and enough to knead properly.

Also, Lindsey, you mentioned you buy raw milk but buy organic butter. May I ask why you aren’t making your own cultured butter/buttermilk without all that great pasture-fed cream? I have a much easier way than many of the instructions out there,if you’re interested.

Yes, Amy you’re absolutely right about planning and my planning ineptness falls in the house management department. Blech! Also, remember when you have whey, you have yummy cream cheese, too! MMmmm…

You should rejoice in that freezer!! Maybe someone can go kill a deer for you this fall? Boy, doesn’t that sound yummy!!

Rachel

“Proofing” is activating the yeast. I use 1/3 c. of granular sugar.

• Here’s what I found: If using honey-Substitute an equal amount of honey for sugar in bread recipes, up to 1 cup. After the first cup, reduce the amount of honey to 2/3 to 3/4 cup of honey per cup of sugar. Because honey is naturally sweeter than sugar, your bread will require less honey for the same level of sweetness.
• If using honey-Reduce the amount of liquid in your bread recipe by 1/4 cup per 1 cup of honey,

Re: soaking:

Soak overnight:

4 c. flour  with 2  1/2 c. water and 2 tblsp. whey (or ACV if you don’t want dairy)

or

4 c. flour with 2 c. water and 1/2 c. of yogurt/kefir/buttermilk

Then the next morning proceed w/proofing the yeast and add in the oil and salt.

I miswrote the adding in of the sweetener to the soaked ixture-now I see what Lindsey was talking about. Your sweetner goes into the yeast mixture, then after it’s proofed (puffed up), then pour that into the saoked mixture.

Hope that clears things up; sorry!

Rachel

@Rebekah-no my children haven’t starved. They are much more adventuesome than I was when I was little. My husband is the difficult one, so I have to keep trying until he’s satisfied or if it’s just fine, he just doesn’t eat it because he doesn’t want to change habits or adjust to the non-vinegar taste of fermetned foods. He still loves soft drinks and desires the taste and texture of high sugar, processed items.

I store my fermented foods in glass quart and 1/2 gallon ball jars, too. I’d really like to have a real crock; I’m going to keep my eys out at the antique stores for now. I desire an underground cellar, we’ve been talking about it. So I’m limited to how much I can store in my fridge; I don’t have a place that keeps at 45 deg. or below.

I dehydrate a little; I’d like to do more. I’m hoping to get Preserving the Harvest to help in my future dehydrating endeavors. I use it for drying herbs, fruits, rising bread and yogurt (mine turned out good the other day, too!).

Rachel

@crazyfboys-kimchi sounds awesome! We like spicy stuff around here. I’ve had the same experince with sauerkraut, so we either get the Bubbie’s like you mention or Eden’s Organic, which is fermented in salt and water for six weeks; I don’t think they pasteurize either.

I’m going to attempt fermented beans today (good grief, we’re blessed with so many!). Just a small batch, too for the reasons you gave.

Your peach chutney sounds wonderful! I need to open up the NT fruit section when I get my blueberries and see if I can make something yummy. I definitely need to make something with my zucchini!

Oh, just in case you haven’t though about it-use your yogurt to make deviled eggs, instead of or in addition to the mayo. My husband was happy with mine last night (his complements are never given lightly).

Rachel