Date: Mon, 04 Apr 2022 05:25:56 +0000 --------------- BEGIN bread-bakers.v122.n011 --------------- 01. Sprouted Spelt Bread At Home (Reggie Dwork) 02. Strawberry Muffins (Reggie Dwork) 03. Caviar Waffle Bites (Reggie Dwork) 04. Cheddar Bacon Scones (Reggie Dwork) 05. Multigrain Sourdough Rolls (Reggie Dwork) 06. Molasses Multi-Seed Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v122.n011.1 --------------- Date: Tue, 29 Mar 2022 20:10:03 -0700 From: Reggie Dwork Subject: Sprouted Spelt Bread At Home * Exported from MasterCook * Bread, Sprouted Spelt Bread At Home Recipe By : Larry Lowary Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sponge 93 g spelt flour -- whole, (I used freshly milled) 79 g water 1 7/8 g salt 1 7/8 g malt 1/2 g yeast Final dough 877 g spelt berries -- sprouted, ground in a meat grinder or a food processor 292 g spelt flour -- whole, (I used freshly milled) 77 g water -- divided 93 g raisins -- briefly soaked & pureed to a slurry 19 g salt 12 g instant yeast 47 g honey 23 g vegetable oil 175 g sponge -- (all of the sponge) The original formula called for raisin juice concentrate which is both very difficult to find and super expensive. Larry's solution is to add warm water to raisins in the food processor and make a slurry. It works just fine. The bread can probably be made without it but as Larry explained, raisins have mold-inhibiting properties. They have been used for years to prolong bread's shelf-life It is best to sprout more than needed as sprouted grain can be kept in the freezer (scale the quantity you need in ziploc bags and take it out as needed 24 hours ahead of time) If whole spelt flour isn't available, white spelt can be used instead. The crumb will look a little bit lighter If the sprouted grain has been kept in the fridge, use hot water The sponge can be made up to four days ahead and kept in the fridge The water percentage is very low because the sprouted grain is soaking wet. In case you need or want to drain the grain ahead of time, you will need to adjust the water amount Mix ground-up sprouted grain with all of the liquids for two or three minutes on first speed, then add all the dry ingredients and mix again on first speed until desired dough consistency is reached (4 to 5 minutes) Then mix on second speed for 5 to 7 minutes Desired dough temperature: 80F/27C Ferment for one hour Scale at 800 g Pre-shape as hard as possible in a tight roll Shape as a tight batard Proof for about one hour at 85F/29C Bake for 50 minutes at 400F/204C (or lower depending on your oven as the raisin slurry and the honey put the dough at risk of burning at high heat) You know that the bread is done when the sides are brown and no longer pliable Enjoy! Review: This is gorgeously tasty bread - thanks for letting us have a taste! and for writing about it. How kind of your friend Larry to share with you how to make this bread; very nice documentation of the process, start to finish! The raisin paste looks like a great way to sweeten the dough - interesting that the raisins prolong shelf-life too, but this bread is so delicious we'd eat it right up and wouldn't have to worry about testing the theory! Question: Now I am wondering about the taste of the bread right after baking and the next day - you are definitely an expert bread taster, getting all the nuances of flavor! Reply: Oh, no, not an expert, but definitely a bread head!!! Review: Interesting to know about the raisins extending the bread's shelf life! I don't have a grinder, so I won't be able to make this myself, but I still enjoyed reading about the process and seeing the photos of your beautiful trip to Whidbey. Review: Re: grinder. I held off making the bread for years after I took the workshop at SFBI in San Francisco because I didn't have a grinder either but I was rereading my notes the other day and the instructor actually said you could grind the sprouted grain in a food processor. Just do it in small batches so as not to overheat the machine. Maybe it's worth a try? I know you are interested in fitness and nutrition and sprouted spelt bread is considered a powerhouse, nutritionally speaking. S(Internet address): http://www.farine-mc.com/2012/12/sprouted-spelt-bread-at-home-baking-saga.html Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 184 Calories; 2g Fat (7.7% calories from fat); 6g Protein; 38g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 339mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates. NOTES : 2022 - 0329 --------------- MESSAGE bread-bakers.v122.n011.2 --------------- Date: Tue, 29 Mar 2022 22:19:49 -0700 From: Reggie Dwork Subject: Strawberry Muffins * Exported from MasterCook * Muffins, Strawberry Recipe By : Katie Mae Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Hand Made Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup milk 1/4 cup canola oil 1 large egg 1 3/4 cups all-purpose flour 1/2 cup sugar -- white 2 teaspoons baking powder 1/2 teaspoon salt 1 cup strawberries -- chopped Strawberry muffins that can be made with fresh or frozen strawberries. If using frozen berries, thaw slightly, then chop with a knife. Prep:: 15 mins Cook: 25 mins Additional:: 10 mins Total:: 50 mins Preheat the oven to 375F (190C) Line 8 standard-sized muffin cups with paper liners. Lightly beat milk, oil, and egg in a small bowl. Mix flour, sugar, baking powder, and salt together in a large bowl. Toss in chopped strawberries and stir to coat with flour. Fold in the milk mixture until just combined. Divide batter evenly among the prepared muffin cups. Bake in the preheated oven until the tops bounce back from the touch, about 25 minutes. Remove from the oven and cool for 10 minutes in the pan before removing to a wire rack to cool completely. Cal 233, Fat 8g, Carb 36g, Sod 293mg, Fiber 1g,, Pro 4g Review: I took some recommendations on other reviews for this recipe: added 1/2 tsp each vanilla extract and cinnamon, & left out 1/4 C of the flour. I wasn't in the mood for muffins, so I baked this in a 9 X 5 inch loaf pan. It worked really well. This bread was a wonderful treat for breakfast, toasted and spread with some homemade strawberry butter (1 tsp confectioners sugar, 3 strawberries, and 1 stick room temp butter combined in blender or food processor until smooth). Heavenly!! This is a really great way to use up strawberries that need to be used before going bad. I highly recommend this one!! Hope you like it as much as I did... Review: So Yummy! I've never made strawberry muffins before! I took the advice of others and added some vanilla and 1/2 c more strawberries and they turned out great! Soft and moist and full of flavor! I dusted the tops with cinnamon and sugar before baking and it made an excellent crust on top! I definetly will be making these again! I'm going to use these for my VBS kids tomorrow, so we'll see what they think! I made mini-muffins for them! Definetly a 5 star muffin! Review: I am 8 years old, and I went strawberry picking with my friend, and I brought alot of strawberries home, and I made my very own strawberry muffins with this recipe, and they are really yummy and my whole family likes them. Review: The best muffin recipe!! I was very successful using 1 1/4 cups of whole wheat flour and 1/2 cup all purpose white. I threw in some wheat germ and some nutritional yeast and just added a bit more milk (soy was great). I also used a frozen berry mix and they just turned out wonderful!! Thanks for the recipe. Review: This was a wonderful and easy strawberry muffin recipe. Such a great taste and very moist. I added the 1/2 teaspoon of cinnimon, 1/2 teaspoon of vanilla and 1/4 cup of brown sugar. Perfect, not too sweet not too bland, just right! Thanks! Review: I made some modifications after reading other reviews, and they turned out DELICIOUS. They have stayed yummy and moist for 3 days. I added 1/4 cup brown sugar, 1/2 tsp of vanilla, and about 3/4 tsp of cinnamon. I also substituted whole wheat flour for 1 1/2 cup of the flour and I used Splenda instead of sugar. Absolutely delicious. Review: These turned out wonderful. I used fresh chopped strawberries, a little over a cup, and did increase the sugar by about one quarter cup - I wanted a more dessert-type muffin. I had never had strawberry muffins before, and was pleased at how much the fresh fruit taste came through. A definate keeper. Thanks! S(Internet address): https://www.allrecipes.com/recipe/8449/strawberry-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 233 Calories; 8g Fat (31.8% calories from fat); 4g Protein; 36g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 272mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 2022 - 0329 --------------- MESSAGE bread-bakers.v122.n011.3 --------------- Date: Tue, 29 Mar 2022 22:21:50 -0700 From: Reggie Dwork Subject: Caviar Waffle Bites * Exported from MasterCook * Waffles, Caviar Waffle Bites Recipe By : Justin Chapple Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup all-purpose flour -- (about 2 1/8 oz) 2 teaspoons granulated sugar 3/4 teaspoon kosher salt 1/2 teaspoon baking powder 1/2 cup buttermilk 1 large egg 2 tablespoons unsalted butter -- Note 1: 3 tablespoons creme frache 1 1/8 oz caviar -- paddlefish fresh chives -- chopped, for garnish Instead of serving blini alongside a tin of caviar, Justin Chapple makes these adorable handheld snacks. Waffles are cut into strips, and the pockets are filled with caviar, creme frache, and snipped chives to form the perfect pop-in-your-mouth morsel. Note 1: melted, plus more for greasing Total: 25 mins Grease a round waffle iron with butter; preheat to high. Whisk together flour, sugar, salt, and baking powder in a bowl. Whisk together buttermilk, egg, and melted butter in a small bowl until well combined. Add buttermilk mixture to flour mixture; whisk just until incorporated. Pour half of waffle batter (about 1/2 cup) onto preheated waffle iron; spread gently over iron grid with a small spatula. Close iron; cook until browned and slightly crisp, about 3 minutes. Transfer to a wire rack; cool slightly, about 5 minutes. Repeat with remaining batter. Following the waffle grid marks as a guide, cut each waffle into 4 wedges, then cut 3 long rectangular pieces from each wedge to yield 12 pieces per waffle. (Discard scraps, or reserve for another use.) Spoon creme frache into a small ziplock plastic bag; snip the tip off one corner of bag to form a 1/4" opening. Spoon caviar evenly into outermost square of each rectangular waffle piece; pipe a small dollop of creme frache into squares directly next to caviar. Garnish with chives. Transfer to a platter and serve. Make Ahead: Store cooled waffles, separated by wax paper, in ziplock bags; freeze up to 3 months. To reheat, bake at 350F until warmed through, about 5 minutes. Let cool 5 minutes, and serve. S(Internet address): https://www.foodandwine.com/recipes/caviar-waffle-bites - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 33 Calories; 2g Fat (54.1% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 98mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0919 --------------- MESSAGE bread-bakers.v122.n011.4 --------------- Date: Tue, 29 Mar 2022 22:23:49 -0700 From: Reggie Dwork Subject: Cheddar Bacon Scones * Exported from MasterCook * Scones, Cheddar Bacon Recipe By : Stephie Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 4 tablespoons unsalted butter -- cold 1 1/2 oz cream cheese -- cold, (3 Tbsp) 3 strips bacon -- cooked and crumbled 1/2 cup sharp cheddar cheese -- shredded 1 cup cream -- plus 1 tablespoon cream -- for brushing the tops, Notes: ** Cheddar Bacon Scones are studded with cheese and bacon for a savory scone that is as perfect for a weekend breakfast as it is for an afternoon coffee break. Notes: **If using both butter and cream puts you over the edge, I will accept whole milk or buttermilk as acceptable substitutions for the cream. PREP: 20 minutes COOK: 12 minutes TOTAL: 32 minutes MAKES: 8-9 2" SCONES Preheat oven to 425F. In a large bowl, whisk together the flour, baking powder, baking soda and salt. Cut the butter and cream cheese into pieces, and use a pastry cutter to work the fat into the dry ingredients until the butter and cream cheese are in pea size pieces. Stir in the bacon and cheddar cheese. Stir in the cream until just combined. Turn the dough out onto a lightly floured surface and knead just enough to bring the dough into a disk. Fold in half; pat the dough back into a disk and fold in half again. This will help form some layers in the finished scones. Roll or pat the dough to 1/2" thick. Use a 2" cutter to cut out the scones, placing them close together on an ungreased baking sheet and re-rolling dough scraps as needed. Brush the tops lightly with additional cream. Bake for 12 to 15 minutes, or until golden brown. S(Internet address): https://www.stephiecooks.com/cheddar-bacon-scones/ Yield: "8 to 9" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 304 Calories; 19g Fat (57.2% calories from fat); 7g Protein; 26g Carbohydrate; 1g Dietary Fiber; 59mg Cholesterol; 439mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1215 --------------- MESSAGE bread-bakers.v122.n011.5 --------------- Date: Tue, 29 Mar 2022 22:26:50 -0700 From: Reggie Dwork Subject: Multigrain Sourdough Rolls * Exported from MasterCook * Rolls, Multigrain Sourdough Recipe By : Bob's Red Mill Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Grains Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Soaker 8 oz cereal -- 6 Grain, (1 1/4C, 227 g) 8 ounces cold water -- (1C, 240 ml) Dough 10 oz water -- (1 1/4C, 300 ml) 1 tsp active dry yeast -- (3 g) 6 1/2 oz 50/50 starter -- (2/3C, 185 g) 8 oz unbleached all-purpose flour -- (1 2/3C, 227 g) 8 oz whole wheat flour -- (1 1/2C, 227 g) 1 Tbsp sea salt -- or 4 tsp kosher salt (12 g) These hearty multigrain rolls use sourdough starter and our Organic 6 Grain Hot Cereal, as well as our whole wheat and all purpose flours, to create flavorful treats that just beg for a little butter. Serve them warm with dinner or beside a hot bowl of soup. PREP: 30 minutes COOK: 15 minutes PASSIVE: 10 to 14 hours Combine cereal and water in a non-reactive bowl; cover and refrigerate overnight, 8 to 12 hours. Place warm water in a large mixing bowl. Sprinkle yeast over the mixture and let sit for 5 minutes while the yeast activates. Add starter and mix to dissolve then add soaker and flours and mix until a rough and shaggy dough forms, about 4 minutes (low speed if using an electric mixer). Cover with a towel and let rest for 15 minutes. Add salt and mix until a slightly soft and elastic dough (which easily pulls away from the sides of the bowl) forms, 6 to 10 minutes by hand or about 2 to 4 minutes on medium speed with an electric mixer. To ensure proper gluten development, tear off a small piece of dough and stretch it as thin as possible; if a thin, transparent "window" is visible without any tearing, the dough is ready to proof. Transfer dough to a large lightly oiled bowl, turning dough to coat all sides in oil. Cover with plastic and let rise in a warm place until puffy, about 30 minutes. Punch down the center of the dough and fold all four sides into the center. Flip dough upside down, cover, and let rise again, another 30 minutes. The dough has properly proofed when a light push with a finger leaves an indentation that does not spring back. Remove proofed dough from the bowl and place on a floured work surface. Gently stretch into a 10-inch rectangle. Fold the top of the dough to the bottom and lightly seal with the heel of the hand. Rotate the dough 90 then fold the top of the dough to the bottom and lightly seal with the heel of the hand. Cup both hands around the dough and pull towards the body until the seam of the dough is on the bottom. Cover and let rest 15 to 20 minutes. Uncover the dough divide into 3 oz pieces, keeping pieces covered while when not in use. Lightly flatten each piece with your fingertips. Fold the edges of the dough into the center, pinching to seal. Cup the dough in your hand and apply light pressure to tighten. Meanwhile, preheat an oven to 450F. Place a baking tray on the lowest rack of the oven and place a baking stone (if using) on the center rack. Make sure the oven (and baking stone) preheat for at least 30 minutes. When the dough is ready to bake, gently score the top of each roll with a single slash down the center using a lame, razor blade, or very sharp knife. Place the baking sheet on the preheated baking stone and pour 1 cup of water into the baking pan on the bottom rack. Quickly close the oven door and let bake at 450F until browned on top, about 15 minutes. To ensure doneness, gently remove a roll from the pan and tap the bottom of the roll - a hollow sound should be audible. Using a probe thermometer, test for a final interior temperature of 200-210F. Let cool at least 20 minutes before serving. S(Internet address): https://www.bobsredmill.com/recipes/how-to-make/multigrain-sourdough-rolls - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 190 Calories; 1g Fat (3.3% calories from fat); 6g Protein; 40g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 473mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Fat. NOTES : 2019 - 0730 --------------- MESSAGE bread-bakers.v122.n011.6 --------------- Date: Tue, 29 Mar 2022 22:30:21 -0700 From: Reggie Dwork Subject: Molasses Multi-Seed Bread * Exported from MasterCook * Bread, Molasses Multi-Seed Recipe By : King Arthur Flour Co. Serving Size : 34 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Hand Made Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups warm milk -- (105 to 110F), (340g) 1 cup warm water -- (105 to 110F), (227g) 1/4 cup butter -- melted and slightly cooled (4 Tbsp, 57g) 2 cups 100% White Whole Wheat Flour -- (227g) 4 cups Unbleached Bread Flour -- (to 5 C, (482g to 602g)) 1/8 teaspoon ascorbic acid 1 tablespoon instant yeast -- or active dry yeast, (11g) 1 tablespoon salt -- (14g) 3 tablespoons sunflower seeds -- (28g) 3 tablespoons poppy seeds -- (25g) 3 tablespoons sesame seeds -- (25g) 3 tablespoons whole flax seeds -- (25g) 1/2 cup molasses -- (170g) After much trial and error, here's a reliable recipe for a moist, high-rising loaf that keeps well, slices easily and, of course, contains a hefty dose of molasses, as well as an interesting crunch from four kinds of seeds. A great bread with which to expand your toast repertoire (try it in French toast sometime, too, for a more unusual rendition), it's also delicious plain and untoasted. Its rising time is a bit longer than usual for sandwich bread, but don't rush it; the wait is worth the end result, and that's just plain good. PREP: 17 mins BAKE: 40 to 45 mins TOTAL: 3:27 YIELD: two 8 1/2" x 4 1/2" loaves SERVING SIZE: 57g Combine - by hand or mixer - the milk, water, melted butter, white whole wheat flour and 2 cups of the bread flour in a large bowl. Add the ascorbic acid, yeast and salt, and mix for 2 minutes. Stir in the seeds and molasses. Add the remaining bread flour gradually, until the dough has formed a smooth ball. Turn the dough onto a lightly floured surface, and knead until the dough is smooth and elastic. Place the dough in a lightly greased bowl, turning it so the top of the dough is coated with a thin film of oil. Cover it with plastic wrap and let it rise until puffy, about 1 1/2 hours. Turn the dough onto your counter, divide it in half and shape each piece into a loaf. Place the loaves in two lightly greased 8 1/2" x 4 1/2" bread pans, cover with plastic wrap and let rise until the dough has just crowned 1" over the top of the pans, about an hour. Preheat your oven to 375F. Bake the bread for 40 to 45 minutes, or until an instant-read thermometer inserted in the center of the loaves registers 190F. Turn the loaves out onto a wire rack to cool completely. Store on the counter for 5 days, or freeze for up to 3 months. Tips: With so much molasses in this recipe, the ascorbic acid will help the dough rise. Cal 137, Fat 3g, Carb 20g, Sod 209mg, Fiber 2g, Pro 4g S(Internet address): https://www.kingarthurflour.com/recipes/molasses-multi-seed-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 132 Calories; 4g Fat (23.8% calories from fat); 4g Protein; 22g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 211mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1016 --------------- END bread-bakers.v122.n011 --------------- Copyright (c) 1996-2022 Regina Dwork and Jeffrey Dwork All Rights Reserved