Re: Bread method - is this okay?

[Guest guest]

That sounds like a low of work! How do you get the breadmaker to

let it rise long enough?

For mine, I double the starter the night before. The next morning I

add 1 tsp salt and either 2 tsp sugar or a cube of my homemade malt,

1 cup water, and 3 cups flour (whole wheat usually). I stir enough

to let it all get blended then let it sit 30 min to an hour. That

allows the flour to fully absorb the liquid. Then I knead for 3 min

or so and let sit covered for around 3 hours. Then I put it in a

greased, cornmealed bread pan and let rise until I need to bake it,

around 4 hours. Bake at 450 F for 35 min.

By the way, malt is easy to make, just sprout barley for 5 days and

then either dry it or just blend it with water and freeze in ice

cubes. It contains enzymes that break down the proteins and carbs

in the flour to feed the yeast, and doesn't completely die when

baking so the resulting bread stays moister and fresher after baking

instead of getting crumbly and dry.

>

> Hi all,

> I recently converted a well-loved bread recipe to WAP and want to

> know if this will remove all the phytates... or at least enough to

> make it like sourdough and other soaked grains.

>

> I take 2 cups ww flour and mix it with 1.5 tsp yeast in 3/4 cup

> water, then knead for around 15 minutes.

> Then I take 2 more cups ww flour and mix it with 3/4 cup water, 2-

3

> tbs. yogurt/kefir whey, 1.5 tsp salt, 3 tbs vital wheat gluten, 2

> tbs rapadura.

> I let both of these balls of dough sit overnight before beginning

to

> make bread in the morning (I just use a breadmaker). When I make

> the bread in the morning I add a few tbs. of butter. Total time

to

> finished bread in the morning (after 12 hour rest) is 3 hours 40

> minutes.

>

> I know for all the soaked recipes it is just grain plus

> whey/buttermilk etc plus water. My concern is in adding the

> additional ingredients.

> I don't think I could add them in the morning because I don't

think

> (though I have never tried) they would mix in well.

> Also, any concerns using vital wheat gluten?

>

> Thanks in advance,

>

>

[Guest guest]

It is not really that bad, and is worth it because it makes killer

bread (rises so high it often hits the roof of the bread maker and is

light and fluffy - I never could aquire a taste for dense sourdough).

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