Recipes

Tuesday, Sept. 15, 2015

Try a new variety with your sourdough bread this week.

There are lots of variations to the basic bread which will give variety to your tastebuds, something we all enjoy once in awhile, right? Using tiny seeds (ground to a powder) to enhance the flavor of the bread is a common way used in Europe to add variety. Corriander is the seed of the cilantro plant. Using the whole seed (which itself is high in minerals and trace minerals),add 1 or 2 tablespoons coriander seed to your wheat when grinding. It’s as simple as that. No extra steps to grind the seed separately, and since most seeds lose nutrition when ground and exposed to the air, you get the full nutrition. Caraway is another great-flavored seed that adds a wonderful flavor to the bread.Caraway seed is high in magnesium, a extremely important mineral(present in whole wheat) that 80% of the US population is deficient in,(because they do not eat properly soaked whole wheat right?) I had a friend who made Dilly Bread by adding whole dill seed to the mill when she ground her bread.

One great variety we enjoy at our house is Carob/Walnut Bread. Simply add 1 cup of toasted carob flour to a 4 Cup water batch (makes two loaves), and about a cup of coarsely chopped walnuts when you are stirring it up. If you want a sweeter bread, add 1/2 C of honey also. Carob is high in calcium. This makes a nutritious, yummy bread.
PS You can buy these seeds(and carob by the pound or 5-25# bag!) by the 1-5# bags from Azure Standard, a company in Oregon based in a farm that ships great food all over the country. You meet the truck or it is delivered to a neighborhood family’s garage for pick-up. More info online. No more expensive tiny cans from the supermarket! By buying in bulk you will feel great “abundance mentality” with plenty of seed in your larder. Store in the freezer to keep them at their freshest.

If you invent a great bread that you family enjoys,please share with us. Email it to me on WhEatRight and I will publish it here in the recipe section. –and Happy Baking!

2 thoughts on “Recipes

  1. Hi Gwen, I purchased some of your sourdough starter and your dvd for making bread about 3 years ago, but living at sea level, I was not able to get the dough to rise.

    I have been making bread using a recipe called “Healthy Bread in 5 minutes a day”, but it calls for yeast and ugh! gluten flour. I would like to get away from at least using the gluten flour but I don’t know if the sourdough starter will be enough for the dough to rise where I live???? Can you help?

    I see you have information about soaking the flour which removes some of the gluten? This sounds pretty interesting. Will soaking the flour work with any other recipe? How much is the dvd about the soaked flour?

    1. Sorry Elaine, I overlooked the message you sent until today. As for your questions,making my bread at sea level should not keep it from rising. If you use GMO wheat,I have found that that inhibits the natural yeast,however. But you just need to try again and make sure you are getting the ratio of starter to dough right, keeping your temp at about 78 deg while the dough is rising and not baking the bread until you see that the dough has risen. To figure that out you should (after the initial 8 hours of raising) gently stir down the bread a few times about 15 min apart. After a couple of stir downs it should quickly come back to a more airy state. It will seem lively and full of tinny bubbles. If not, you should let it rise longer until it is ready. If you do not have the Dvd you can go to my website and for just a few $ get a 3 day pass to watch the DVD, or unlimited access to the DVD for 12.95.
      It usually take people a few trys to be successful with natural sough dough leavening,so don’t get discouraged. Try small batches until you get the hang of it. You will be glad you did!

      As for the gluten, as it teaches on the website, gluten is the protein of the grain. The 8 hour soaking of the flour in this method does not eliminate the gluten, but begins the process of breaking down or predigesting so it is much easier to digest for the body.
      Read and study all the details on my website. With this very traditional way of making bread the anti-nutrients are neutralized and the gluten is easier for the body to digest giving a far superior product. Try to never use the modern yeasts. They are truly harmful if ingested raw. WIthin a loaf of bread it is possible for them to stay vialable especially if the bread is not cooked long enough.
      Good luck &
      Happy Baking,
      Gwen

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