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Post by feather on Jul 25, 2020 16:41:41 GMT -6
I saw that jwal10 chopped or diced his zucchini, for zucchini bread, so I tried that and it turned out really good. I put hickory nuts in it, sweetened it with honey and applesauce, used ww flour. Baking soda and powder, cinnamon and allspice. One full sized loaf for mr feather. Baked for an hour.
I made some 'like Ezekiel Bread' and I started sprouting the grains 2 days ago. Some recipes say only sprout for 24 hours, some for 48 hours....who knows, I sprouted for 24 hours then refrigerated them over night. 3 cups of grains red wheat white wheat rye barley green lentils Which turns into about 6 cups of saturated just sprouting grains. I was aiming at 2 full sized loaves.
2 cups water 1/2 cup oatmeal 1/3 cup flax and chia ground
4 cups flour (hold some back until the end to be sure) 2+ t. yeast dash of salt Grind up the grains in a food processor until they resemble cooked oatmeal, add them to the dough in the kitchen aid mixer.
Made a nice dough, proof it in a warm place. Punch it down, form into loaves. I made 4 sub buns, very long and thin, and 1 full sized loaf. Let rise until double in a warm place (we call this the environment). Bake at 350 deg for 40 minutes for smaller loaves, 50 minute for large full sized loaf.
Turned out delicious. Mr feather was thrilled and he said it did seem like the ezekiel bread we used to buy. I loved it, it has more texture and it is moister than the ww bread I make, I'll make this more often. The recipes often say it takes 3 cups of dry grain for each loaf, so I could sprout even more grain and have less ww flour and get to a similar place with the bread.
(should-da: thought last night to warm up the sourdough starter and used some of that, and to mix 3 cups of flour with water and let that sit overnight, so almost all the flours was hydrated and the rising and dough making would have gone faster, and the dough would have even more flavor)
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Post by jwal10 on Jul 25, 2020 18:16:41 GMT -6
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Post by feather on Jul 25, 2020 18:23:21 GMT -6
jwal10, that looks pretty handy to have for chopping, and not complicated to clean up after.
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Post by jwal10 on Jul 25, 2020 18:24:19 GMT -6
Very simple. Was Mom's....James
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Post by karenbc on Aug 11, 2020 13:25:16 GMT -6
Chocolate Chip Oatmeal Cookies done, and Potato Yeast Bread rising. Productive morning so far.
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Post by feather on Aug 11, 2020 14:31:03 GMT -6
I promised a friend a rhubarb pie... I forgot to ask what kind of rhubarb pie. One with vanilla pie filling, then rhubarb sweetened in a thickened sauce? Or one with strawberries and rhubarb (more common here)? Or just rhubarb thickened and sweetened alone in a pie shell, is there a topping for that kind? I'll have to talk with them to find out.
Do you have your own rhubarb pie favorite kind?
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Post by Ohio Dreamer on Aug 16, 2020 13:48:25 GMT -6
Just basic bread, today.
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Post by feather on Aug 22, 2020 13:47:03 GMT -6
8 pretty flat, small, dense, sprouted grain bread sub buns. I even doubled the yeast, but the enzymes in the sprouted grain, must hinder it. Still, delicious.
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Post by jwal10 on Aug 23, 2020 11:25:12 GMT -6
I "baked" a blackberry cobbler in the dutch oven over the campfire yesterday. There were lots of blackberries around the lake here. Just the berries and oatmeal crumble with a few pats of butter on top....James
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Post by tenbusybees on Aug 23, 2020 18:47:09 GMT -6
Currently baking muffins for breakfast in the morning and putting a few batches in the freezer for future breakfasts or road trip snacks.
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Post by feather on Oct 22, 2020 18:00:56 GMT -6
Where is our busy baker, with the hive and bees? tenbusybees, I made some zucchini bread tonight, w/dehydrated zucchini. We both liked it better with the dehydrated zucchini than the fresh stuff. I took 1 cup of sliced dehydrated zucchini and chopped it, added it to 1 cup of water and let it sit a half hour then used it in a regular (no oil low sweetener, pear sauce and honey) recipe. I sprinkled the top with course sugar. I'm so glad we have dehydrated zucchini to use all winter and the texture of it all is much better.
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Post by tenbusybees on Oct 23, 2020 19:33:27 GMT -6
Hi. Still buzzing around. The hive has been hectic. It doesn't leave much time for reading or posting too much unfortunately.
I haven't really baked in awhile either.
Funny I was just mentioning how much I miss peanut butter on warm bread.
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Post by feather on Oct 24, 2020 9:32:08 GMT -6
Hi. Still buzzing around. The hive has been hectic. It doesn't leave much time for reading or posting too much unfortunately. I haven't really baked in awhile either. Funny I was just mentioning how much I miss peanut butter on warm bread. I'm glad to see you around. You all must be very busy bees. Warm bread-one of life's great pleasures for us too.
I'm hungry for some warm bread whenever it is cold out.
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Post by feather on Oct 24, 2020 15:22:05 GMT -6
Apple Raisin Cinnamon Roll ups no oil added 2 T coarse sugar on top Sweeteners, apples, raisins, date paste, honey no salt It was delicious, who needs soup or stew.
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Post by karenbc on Nov 4, 2020 13:19:50 GMT -6
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Post by Tim Horton on Nov 5, 2020 1:29:14 GMT -6
I know that nice smell of baking is going to hit him when he's halfway up the staircase. +++ Yes.. Indeed the smell did lead me strait to the kitchen... Just like the dog, my stomach was using my nose to guide me... No brain input on this mission, strait nose to gut reaction... People use butter and or jam on scones.. If they are not flavored with fruit already all they need is a sprinkle of cinnamon sugar.. and tea... Your going to do this again..... soon.... ?? Right Sweetie....
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Post by feather on Nov 19, 2020 19:46:22 GMT -6
I baked whole grain sprouted bread, 2 loaves and 8 sub buns. 2 batches of squash, banana, apple sauce, flax seed, cinnamon, oatmeal 'cookies'.
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Post by feather on Dec 7, 2020 14:14:54 GMT -6
Yesterday I baked 4 recipes of danish peppernuts, spicy little nuggets.
Today I baked a double recipe of like cheese straws but instead rolled them out like logs, cutting small squares like the peppernuts, so cheese peppernuts.
And a double batch of shortbread cookies, with sprinkles on top. They are cooling on the stove.
I'll be glad when all the floury stuff is done, and a good sweeping is done.
I'm hoping to get 2 batches of saltine 'crack' made with chocolate on top, get that cooled down, broken up, and vacuum packed for a gift and some for DS.
Tomorrow and the next day, candied citrus peels, nougat, and bread. The house smells really good.
Mr feather doesn't like that I'm making things we choose not to eat, but then the rest of the month, there are fruit quick breads (like zucchini raisin bread and cranberry orange bread) and a little fruit cake, for treats.
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Post by feather on Dec 12, 2020 10:38:48 GMT -6
Started some oil free sugar free granola. 8-10 cups flaked grains or rolled oats. 2 apples 2 bananas 1 cup water 2 T cinnamon Started with two parchment covered half sheet pans (about cookie sheet size), 4-5 cups of rolled oats or rolled grain flakes, whatever you have on hand, on each pan. Blend 1 cup water 2 apples and 2 bananas, add cinnamon. Pour the 'smoothie' onto the piles of oats on both pans. Massage the moisture into the flakes and spread evenly across the pans. Bake at 250 deg F for 3 hours, stirring and breaking it up a few times during the baking. To add healthy fats to it, add flax, chia, chopped almonds, walnuts, pecans. To add dried fruit (do it after it is done), craisins, raisins, dried diced apricots or peaches, whatever you like. I have tried to pay attention to it at 265 deg F or higher, and it often gets away from me and will get too dark too soon. I find it easier to just know that 3 hours at 250 deg F works for me. If you have more time and would rather get it done faster, then go for it. We use it for texture added to daily oatmeal (today was cooked apples, granola over oatmeal, flax chia, cinnamon cooked, like an apple crisp), and we use it with crustless pies (pumpkin), and it is good by the bowl w/milk of some kind, add a sweetener if you like.
EDIT: after about 2 hours I moved some of it around on the parchment. At 3 hours I must have missed a few areas, so I took them out, flipped everything over, found a few spots that were a little moist but the color overall was perfect. Turned the oven to 170 and left it in for an hour. It's all done now, looks right and tastes good.
I poured one pan's granola onto the other. Now I just have to put it in jars.
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Post by feather on Dec 22, 2020 14:06:05 GMT -6
I started 1 cup of rye and 2 cups white wheat soaking for sprouting for baking bread. Friday probably.
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Post by jwal10 on Dec 23, 2020 12:08:28 GMT -6
Not baking any sweets here this year. Sweetie didn't even make short bread. DD is making sugar cookies, she texted Sweetie yesterday for the recipe. DS is making his lemon cheese. He got a small package of shortbread. Everyone liked lemon curd on the sugar cookies last year. DD always makes me sugar cookies for Christmas. We will be going to DD's this year for "brunch" at 9, she said she is making "scramble" and cinnamon rolls. Going to be a very low key Christmas....James
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Post by feather on Dec 25, 2020 10:15:37 GMT -6
Sprouted grain whole wheat dough, into 8 large sub buns. Pizza this afternoon. Merry Christmas, a day with fresh bread. Always Yum.
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Post by karenbc on Jan 2, 2021 14:15:27 GMT -6
Banana muffins...need to use up the bananas...and some eggs. Recipe called for 1 large egg, used 3 medium. Still steaming from the oven.
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Post by feather on Jan 30, 2021 19:24:05 GMT -6
Often, potatoes, whole or wedges. This one sends us love.
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Post by nbc3mom on Feb 4, 2021 12:30:24 GMT -6
We bought green bananas last week and as they ripened, they started to look bruised. I’m going to salvage what I can and make banana bread today using unsweetened applesauce in place of oil.
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Post by feather on Feb 4, 2021 12:33:42 GMT -6
I made up some ww bread dough and made 8 garlic/parsley/oregano/basil stuffed buns and 8 pineapple raisin stuffed buns. They should be out of the oven in a few minutes and I'm hungry.
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Post by feather on Feb 5, 2021 13:50:01 GMT -6
Granola: 7 cups of thick cut oatmeal, 1 cup water, 1 and 1/2 T cinnamon, three apples, 2 bananas, blend the water, fruit, cinnamon in the blender, then massage it into the oats. Bake at 250 deg F on a coated parchment covered half sheet pans (2) for 3 hours.
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Post by feather on Feb 23, 2021 10:11:19 GMT -6
We made oatmeal 'cookies', we snack on them and take them with when either of us goes out in the truck or car. 1 cup of grape puree (no added sugar, but it's sweet) 1 banana 1 cup cooked orange squash cinnamon/flax/chia sprinkled in 4 cups thick cut oats 1/3 to 1/2 cup raisins In the food processor, then scooped onto parchment of 2 half sheet pans, flattened, baked for 20 minutes at 350 deg F. We made two batches and keep them in the fridge in plastic bags.
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Post by feather on Feb 24, 2021 15:09:23 GMT -6
2 loaves of ww oatmeal bread 8 rolls of ww sprouted bread 8 rolls of ww sprouted bread w/garlic and herbs
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Post by mzgarden on Feb 24, 2021 18:36:03 GMT -6
This morning, before virtual school, my granddaughter helped me make french toast with left over homemade bread and a new loaf of sandwich bread. We talked about not letting the stale bread go to the chickens because we could make yummy french toast with it, and cut off the crust for the chickens. We talked about giving the chickens back their egg shells, after we used the eggs. She says, win-win Gram.
Then we made bread and talked about yeast. I told her it was little granules that were sleeping and we wake them up to make our bread rise. We heated some milk and water -- just like our shower - not too hot, not too cold. , Stirred in a little sugar to to give the yeast some breakfast once they wake up. Then we gently stirred in the yeast and talked about that we would know it was awake when we saw the foamy bubbles. When we came back and looked at the bubbles - she says - so Gram, bread is full of yeast farts? Um, sure, yes, we're gonna go with that. Lol, not sure I'll ever look at bread the same way again.
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