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BASIC
YEASTED BREAD
INGREDIENTS
1 1/2 cups lukewarm water
1 1/2 cups salt
2 Tbsp honey
2 Tbsp molasses
2 Tbsp butter or margarine
3 3/4 cups whole wheat flour
1 3/4 tsp yeast
Measure all ingredients
into a large bowl and fold them together, it is best if it about mid-thigh
high but any surface will do. Once the dough stiffens, sprinkle some
flour on a large cutting board or table. Pick up the far edge of dough
and fold it in half. Put the palm of your hand on the fold's edge. Push
forward with your body in a gentle rocking motion. The heels of your
hands gently pushing the dough forward. Turn the dough 1/4 turn and
fold again repeating the last step. You will quickly get into the rhythm.
Knead for 10 to 15 minutes. Add flour to the board if the dough is sticking.
Place the dough in an oiled bowl and cover with a wet cloth. Let it
rise for 1 hour. Punch down risen dough with 30 punches, cover and allow
to rise again for45 minutes or until it doubles it's size.
Pre heat your oven to 350°. Shape
the loaf by folding the dough to the center all the way around. Cut
into four pieces.
Flatten the dough with a rolling pin
on rectangular or round cookie sheets
Place the dough in an oiled bowl and cover with a wet cloth. Let it
rise for 1 hour. Punch down risen dough with 30 punches, cover and allow
to rise again for45 minutes or until it doubles it's size.
Pre heat your oven to 350 degrees. Shape
the loaf by folding the dough to the center all the way around.
Oil a bread pan. Turn loaf over so the
seam is on the bottom and pace it into the bread pan. Cover and let
rise for 15 more minutes.
Cut with a 1/2 slit.
Bake at 350 degrees
for 45-60 minutes. Remove from heat and let cool on hour before slicing.
WHEAT
FREE BREAD
1 1/2 cups lukewarm
water
1 1/2 cups salt
2 Tbsp honey
2 Tbsp molasses
2 Tbsp butter or margarine
3 3/4 cups Spelt or Kamut flour
1 3/4 tsp yeast
Measure all ingredients
into a large bowl and fold them together, it is best if it about mid-thigh
high but any surface will do. Once the dough stiffens, sprinkle some
flour on a large cutting board or table. Pick up the far edge of dough
and fold it in half. Put the palm of your hand on the fold's edge. Push
forward with your body in a gentle rocking motion. The heels of your
hands gently pushing the dough forward. Turn the dough 1/4 turn and
fold again repeating the last step. You will quickly get into the rhythm.
Knead for 10 to 15 minutes. Add flour to the board if the dough is sticking.
Place the dough in an oiled bowl and cover with a wet cloth. Let it
rise for 1 hour. Punch down risen dough with 30 punches, cover and allow
to rise again for45 minutes or until it doubles it's size.
Pre heat your oven to 350°. Shape
the loaf by folding the dough to the center all the way around. Cut
into four pieces.
Flatten the dough with a rolling pin
on rectangular or round cookie sheets
Place the dough in an oiled bowl and cover with a wet cloth. Let it
rise for 1 hour. Punch down risen dough with 30 punches, cover and allow
to rise again for45 minutes or until it doubles it's size.
Pre heat your oven to 350 degrees. Shape
the loaf by folding the dough to the center all the way around.
Oil a bread pan. Turn loaf over so the
seam is on the bottom and pace it into the bread pan. Cover and let
rise for 15 more minutes.
Cut with a 1/2 slit.
Bake at 350°
for 45-60 minutes. Remove from heat and let cool on hour before slicing.
KAMUT
BAGELS
4c
kamut flour
1 pkg bread yeast
1 1/2c hot water
2T salt
2T sugar or honey
poppy seeds or sesame seeds
Mix
1c flour, yeast and salt in a bowl, stir in hot water and sugar (or
honey) and mix till smooth. Allow to rise for 15 minutes. Stir in enough
flour to make a stiff dough. Pour
out onto a flour surface, knead until smooth and elastic (about 10 minutes).
Cover with a clean wet cloth. Let rise for 40 minutes. Punch down, divide
into 12 equal pieces. Shape into flattened balls and poke a hole in
the center. Stretch and rotate until hole is 1 - 2"s. Cover again
and let rise for 15 minutes. Boil salted water in a large shallow pan
about 2" deep. Simmer bagels a few at a time for 1 minute, then
flip and simmer for 1 more minute. Remove from pan, drain on towel and
sprinkle with seeds if desired. Place on an oiled baking pan. Bake at
375° for 30-40 minutes
or until golden.
Yield 12 bagels.
GINGERBREAD
WITH LEMON SAUCE
1
1/2c whole wheat or spelt flour
1/2t baking powder
1/2t baking soda
1t salt
1 1/2 ginger
3/4t cinnamon
1/3c vegetable oil
1/2c sugar
1/2c molasses
1/2c water
1T ground flax seed
Mix flour baking
powder, baking soda, salt, ginger and cinnamon. Mix in remaining ingredients.
Pour into an 8" square pan. Bake at 350° for
35 to 40 minutes.
Serves 6.
Lemon Sauce
2/3c sugar
2c water
1/2 lemon juice
2T lemon rind
1/3c cornstarch
Mix sugar and
cornstarch together. Mix in water and cook until thick stirring constantly.
Add lemon juice and lemon rind. Pour over each serving of ginger bread
.
