Sly Bald Guys Forum
Confidence and Success => Fitness/Diet => Topic started by: mrzed on September 30, 2012, 03:32:44 PM
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I love baking bread. We bought 50 # of Prairie Gold wheat berries. I'm told they make fantastic whole wheat bread. So here's the proof.
This is 100% whole wheat bread. No white flour or other grains. Includes eggs, coconut oil, salt, yeast (of course) lecithin. I've never had bread turn out this light and delicious!
Made four hamburger buns for dinner tonight, plus four loaves like these. This could be habit forming. (Well, it is. I've been baking bread for over 40 years. But this has been the best flour to work with. Grind the grain immediately prior to mixing up the dough.
Anyone else like to make yeast breads? With whole grains?
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I don't make them but boy do I love to eat them!!!
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Classic french loaf:
(https://dl.dropbox.com/u/2524225/photos/food/bread/IMG_8877.jpg)
Honey bread:
(https://dl.dropbox.com/u/2524225/photos/food/bread/IMG_8881.jpg)
Cheese loaf:
(https://dl.dropbox.com/u/2524225/photos/food/bread/IMG_9045.jpg)
Brioche:
(https://dl.dropbox.com/u/2524225/photos/food/bread/IMG_9054.jpg)
Chocolate babka:
(https://dl.dropbox.com/u/2524225/photos/food/bread/IMG_9136.jpg)
Cranberry walnut bread:
(https://dl.dropbox.com/u/2524225/photos/food/bread/IMG_9140.jpg)
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If I ever go missing, check Bear's kitchen.
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Nice looking loaves, Bear.
I used to bake with white flour, but in the early 90's someone introduced me to buying wheat berries and grinding your own flour. Now I hardly ever use white flour. And this new discovery, 'Prairie Gold' wheat is opening a new world. The texture of the bread is closer to store bread and white bread, while still being 100% whole wheat.
I'm going to test some of this out on friends this next week.
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Classic french loaf:
(https://dl.dropbox.com/u/2524225/photos/food/bread/IMG_8877.jpg)
Honey bread:
(https://dl.dropbox.com/u/2524225/photos/food/bread/IMG_8881.jpg)
8)
Cheese loaf:
I love bread and after seeing these i'm hungry!
(https://dl.dropbox.com/u/2524225/photos/food/bread/IMG_9045.jpg)
Brioche:
(https://dl.dropbox.com/u/2524225/photos/food/bread/IMG_9054.jpg)
Chocolate babka:
(https://dl.dropbox.com/u/2524225/photos/food/bread/IMG_9136.jpg)
Cranberry walnut bread:
(https://dl.dropbox.com/u/2524225/photos/food/bread/IMG_9140.jpg)
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If I ever go missing, check Bear's kitchen.
I hear ya Tyler.
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Nice looking loaves, Bear.
Thanks!
And Tyler, that literally made me laugh out loud!
And this new discovery, 'Prairie Gold' wheat is opening a new world. The texture of the bread is closer to store bread and white bread, while still being 100% whole wheat.
Interesting. Please post back with what you discover.
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Yesterday's fresh pains au chocolats (https://www.slybaldguys.com/smf/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F12%2F10%2F02%2Fu4a7ana2.jpg&hash=00fd020565cd23be78e9e810626e6377803c75b7)
(https://www.slybaldguys.com/smf/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F12%2F10%2F02%2F5ypyne5e.jpg&hash=343d4cd2593d3e496404ebd6fc0cc81e93078c64)
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I found the newspaper's web site and they had the recipe I told you about listed there. Here 'tiz: O0
Beautyberry Jelly
INGREDIENTS
6 cups berries, stems and leaves removed
8 cups water
juice of one lemon
4 cups raw sugar, divided
1 package low-sugar pectin
DIRECTIONS
Bring berries and water to a boil in a large pot and cook covered for 20 minutes. Mash with a potato masher or the back of a large spoon and cook an additional 20 minutes. Strain through a very fine sieve—the seeds are extremely tiny—or use a jelly bag. Boil liquid to reduce infusion to 4 cups. Mix in lemon juice, stir well and return to boil. Mix 1/2 cup sugar with pectin. Slowly whisk into liquid and return to boil. Add sugar all at once and boil hard for one minute. Remove from heat. Pour into prepared jars.
Process in boiling water for 10 minutes.
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Yesterday's fresh pains au chocolats (https://www.slybaldguys.com/smf/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F12%2F10%2F02%2Fu4a7ana2.jpg&hash=00fd020565cd23be78e9e810626e6377803c75b7)
(https://www.slybaldguys.com/smf/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F12%2F10%2F02%2F5ypyne5e.jpg&hash=343d4cd2593d3e496404ebd6fc0cc81e93078c64)
Where is the day old store.?
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Yesterday's fresh pains au chocolats (https://www.slybaldguys.com/smf/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F12%2F10%2F02%2Fu4a7ana2.jpg&hash=00fd020565cd23be78e9e810626e6377803c75b7)
(https://www.slybaldguys.com/smf/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F12%2F10%2F02%2F5ypyne5e.jpg&hash=343d4cd2593d3e496404ebd6fc0cc81e93078c64)
Yum! Care to share the recipe?
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I found the newspaper's web site and they had the recipe I told you about listed there. Here 'tiz: O0
Thanks Slynito!
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While a bread machine can't make bread quite like that, I am getting inspired to rev the machine up! YUM!!!!
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Great looking l bread guys. You are making me hungry. I will have to give it a try now that the weather is cooling off. You can't beat home made bread.
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I would be happy to share the recipe Mr. Bear!
4 teaspoons active dried yeast (i used 5 this time, it works better in the cold weather)
1/2 cup tepid water
3 1/2 cups high grade flour
1/2 cup milk
5 1/2 tablespoons of raw sugar
2 1/2 tablespoons melted butter (salted is fine)
1 1/2 teaspoons salt
just under 1 cup of soft room temperature butter
1 1/2 cups of high quality dark chocolate broken into bits (you could use chips)
1 egg and a dash of milk for the egg wash
icing (powdered) sugar for dusting
- dissolve the yeast in the water and leave until it starts to become active (5 to 10 mins)
- sift in the flour and salt, add the sugar, milk, and cooled melted butter (i combine this with the milk to cool and aid distribution)
- mix until well combined and a firm workable dough, if too wet add flour gradually to bind (don't over add as it tends to look wetter than it is due to the butter, and we will be using flour to roll), add milk if too dry.
- knead lightly (this is just to fully combine, do not over work)
- form into a ball, cover the bowl with cling wrap, and prove in a warm place out of the sun for at least 1 hour, 2 is better.
- turn out onto a lightly floured surface and roll until about 1/8" thick (as thin as you can get it without it tearing when you lift), this will make a massive rectangle, about 18" by 15"
- cover with a warm damp towel and leave to prove for 40 mins
- cut thin slices of the softened butter and place along one of the short edges, roll that strip over to cover the butter and repeat until you've used half the butter, and the rectangle has been folded over/rolled all the way
- fold the resulting butter filled strip in half, and roll out into a large rectangle which will now be about 20" by 15" due to both the butter and raising. (make sure the butter is well distributed throughout the rectangle but do not overwork)
- cover with a warm damp towel and leave for 40 mins
- repeat the steps in bold with the other half of the softened butter, wrap and chill in the freezer for a few mins to aid rolling and cutting (don't let it get too cold or the yeast will take longer to continue proving)
- roll out the dough into a 1/8" thick rectangle (you will need flour here to aid working and stop the parts of exposed buttery centre from sticking), and cut into rectangles about 3" by 5 1/2" (you should get around 2 dozen)
- spread a line of chocolate (as generous as you feel) along each short side, and roll the dough around it to meet in the centre, turn over, squish the sides together, and repeat with all the rectangles
- arrange the prepared croissants on non-stick baking sheets about 1 1/2" apart and leave for an hour for the final proving (they will increase in size significantly)
- slash the tops with a sharp knife, and brush a thin layer of egg and milk wash
- cook for 12-15 mins at 400F
- cool a little and dust with icing sugar (don't let them cool too much, they are heavenly warm)
- ENJOY all your hard work
I know it seems laborious, but most of it is just leaving it to prove, and it's well worth it. It also seems like an unbelievable amount of butter, but that's how you get it just right. you can omit the chocolate and roll triangles into traditional croissants too.
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While a bread machine can't make bread quite like that, I am getting inspired to rev the machine up! YUM!!!!
When I've used a bread machine, I only use it on the dough cycle. Then take the dough out and shape the bread as desired. The machines do well for mixing and kneading the dough. Never really saw one that 'baked' a nice loaf for visual appearance.
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Great looking l bread guys. You are making me hungry. I will have to give it a try now that the weather is cooling off. You can't beat home made bread.
Actually, summer is a better time to bake bread. The warmer temperatures really help with the rise.
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Here are some goodies I baked at the weekend, Pains aux raisins with traditional almond frangipane, but I broke tradition by soaking the raisins in a mix of frangelico and rum instead of brandy. and some non-traditional pains aux amandes with loads of almondy goodness!
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here's the others
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here's the others
Do you ship to Texas?
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here's the others
Do you ship to Texas?
Hahaha, I don't know if they'd be too fresh by the time they got to you! And customs would probably claim I was attempting to smuggle something or other. Looking at the quality of your bread I'm sure you could make them just as good, if not better! But hey, I'll be moving to Vancouver next year and then at least we'll be on the same landmass!
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Nice looking rolls.
Isn't bread dough fun to work with. Very satisfying.
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! But hey, I'll be moving to Vancouver next year and then at least we'll be on the same landmass!
That's a big move. I drove through the province several times back and forth to Alaska.
Nice scenery.
Coast it cost and rainy.
Stay home and bake bread.
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Id like to it is therapeutic but very time consuming , might get a breadmaker if i can find a space
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@ mrZ: it sure is satisfying to work with, although croissant dough can be fairly frustrating at times! And with regard to the move, it's a huge move, but apart from the many practical reasons we are looking to move, both my partner and I have a powerful gut feeling that it's where we need to be.
@Baldchav: making bread is therapeutic, I love watching the yeast starting to become active, it's mesmerising. It takes time, but alot of it is just waiting, there's nothing like kneading the dough yourself.
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Some great Chef's on here also. I have to wait before I look at this thread. I get a smell , and mouth starts watering, just looking at the pictures. Of the Rolls, and Buns, When the snow is flying I will make some or a good attempt.
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you guys have to stop posting all that food, are we will be sly food guys :@` :@`. i would post wife browne but all gone