No fair! They didn't have sourdough here. The warm multi-grain was pretty delicious though, still warm like yours. I was able to block it from jumping intoy cart though.
That's too bad, the sourdough and Italian were great!
No fair! They didn't have sourdough here. The warm multi-grain was pretty delicious though, still warm like yours. I was able to block it from jumping intoy cart though.
Isn't it amazing all of the conveniences we take for granted that not everybody had in our parent's and grandparent's day?I don't ever remember my mother's pantry being as full as I keep mine. Of course she shopped weekly, and me, monthly. And she didn't have a freezer until the late 50's. Yet we always had great meals.
Just wondering...
Do you eat bread as part of your main meal on a regular basis?
Let's not count sandwiches. Also, if you have a dietary issue that prohibits eating bread, what did you do before that came into play?
I do not eat bread as part of my meal. I never really got into the habit. Not at home and not at a restaurant. My Mom and Dad did. So pasta - no garlic bread. Thanksgiving - no rolls. Easter - no hot cross buns. I always felt like I didn't want to use up valuable stomach space for bread when there were so many other goodies on the table.
What about you?
Take a second and complete the poll.
Chief,
The folks at Cornell University did a lot of work in the 30's and 40's to develop nutritional breads. This may help you in your quest for the miracle loaf. Check out the preview pages. You can also google to find additional Cornell bread recipes.
The Cornell Bread Book: 54 Recipes for Nutritious Loaves, Rolls & Coffee Cakes - Clive Maine McCay, Jeanette B. McCay - Google Books
As a lifelong bread maker (well, since I was a bored school kid on a miserable wet day and decided to experiment with Mother's cookery books) I find that whole wheat flour, even the "Strong" sort for bread making, makes a rather solid home made bread. Shop-bought wholemeal bread has all sorts of additives to make it lighter. I find that a proportion of unbleached white bread flour added to the whole wheat makes it lighter. My "daily bread" is made with half and half so I get the benefits and flavour of the whole wheat with the advantage of the white flour making the bread lighter. The other thing about whole wheat flour here (and it may be different in the US) is that there is "soft" whole wheat flour for baking cakes and things and "strong" whole wheat for bread making. The former does not make very good bread at allReport on that "Super Bread":
1. Flavor - Excellent
2. Nutritional Value - Excellent
3. Texture - Quite heavy.
I used 8 cups whole wheat flour, with 1 cup each, buckwheat, Red River Cereal. The bread rose well enough initially, and I thought that this was going to be a great bread. However, I had to add about 2 cups AP flour to give it more elasticity before the initial rise. I put it into the bread pans (made 4.5 loaves worth), and placed them in a warm spot to rise. They didn't quite rise to double. I baked them and they fell. The bread is soft, very flavorful, and moist, but with a tight crumb, and fairly heavy.
So, in retrospect, I believe that I need to increase the gluten content to 3 tbs. gluten per loaf of bread, if I'm going to use such heavy grains as buckwheat and bird seed. Oh, There's also about a cup of sunflower seeds that were in the dough.
Back to the drawing board. White bread, easy-peasy. Multi-grain super bread, still working on it.
Seeeeeeya; Chief Longwind of the North