Home Bread-Bakers v006.n074.13

bread-bakers-digest V6 #71

BreadMagician@prodigy.com (MRS LINDA L REHBERG)
Wed, 21 Feb 1996 00:42:46 EST
To Bonnie:
  You requested yeast-free, sugar-free recipes.  Here's one from a 
very good book called EASY BREAD MAKING FOR SPECIAL DIETS by 
Nicolette Dumke.  It's made on the Quick Bread cycle of a bread 
machine but I'm sure you could also adapt it for the oven:

                          NO YEAST WHITE BREAD
3 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
1/4 cup oil
1 1/4 cups water

There are several yeast free recipes in the book.  I think Barnes & 
Noble is now carrying it.  You might also find it in your library.

To Marta:
  Thanks for sharing the web site addresses.  Here are a couple more: 
machine/   and   www.webcom.com/~stannet/bread/

To Emily:
  The makers of vital wheat gluten usually recommend 1 1/2 tsp per 
cup of flour for whole grain breads.  We find that works well with 
the white breads on those rare occasions when it's needed but we 
double that amount for whole grain breads.

To Reeva:
  You can soak wheat and rye berries overnight or place 1 cup berries 
in 3 cups of  boiling water, cover, reduce heat, and simmer for 1 
hour.  (If you like your berries with a little more crunch to them, 
use 2:1 water/berries and simmer just 1/2 hour)  You might want to 
decrease the liquid in your recipe by 1/8 - 1/4 cup and watch the 
dough as it kneads.  If it appears dry and stiff, add more liquid 1 T 
at a time till a smooth ball of dough forms that is slightly tacky to 
the touch.