Dutch Pumpernickel Bread - YEAST FREE!

My daughter has a yeast allergy - so I have to learn to modify recipes for both our allergies now.  Can make bread a little tricky!  This one was a win.  Served with cream cheese (Organic Valley) and baked salmon.

Modified from the Rodale Whole Foods Cookbook, which is (by the way) worth every penny:

Total prep time: approx. 10 mins

1 cup King Arthur All Purpose Flour
1/2 cup whole wheat flour
1/2 cup wheat germ
1 1/4 tsp baking soda
1 1/2 tsp caraway seeds, crushed
1 tsp sea salt
3/4 cup Horizon whole milk
2 large eggs
1/4 cup molasses (I used Brer Rabbit, and didn't notice a reaction, will update if one arrives later)
1/4 cup vegetable oil
1 small onion chopped

mix all together and bake at 350 for 50/60 minutes.

The cookbook recommends lining the loaf pan with wax paper.  It worked well, but use caution when removing, it will rip the crust off!  I used a butter knife to hold the crust down while I slowly pulled the wax paper off.

Cool on a rack before trying to slice or it will fall to bits.  It may be that cooling before removing the wax paper would have been a good idea.  I'm a little slow sometimes so didn't think to wait.

Everyone loved it, the flavor is mildly sweet.  I'm not convinced it would work as a sandwich bread as it's not incredibly 'sturdy' but would go very well with my mom's potato soup!

I will try to update with a picture when we make it again.  Unfortunately, yesterday's loaf is already gone.

Sourdough!

Yes, I made it ... and yes, it's fantastic! I used King Arthur flour (all purpose) and my starter finished in only one day, my sponge proofed for 10 hours and my dough rose in about 1.5 hours... it was delicious!

TIP: I used an old spaghetti jar for my starter and put the lid on it ... bad idea, there's gas buildup that needs to get out. Also, I believe the metal in the lid reacted with the starter and killed the first one I made. Best solution I came up with was using a rubber band and a piece of cloth over the top. This let the gas out of the jar as well as keeping flies and such at bay.


Follow the Directions here: http://www.prismnet.com/~sjohn/sour.htm (blogspot link won't work... sorry you'll have to copy and paste into your browser)

multipurpose bread dough

I made crackers AND pita bread with this ... the seasoning you can substitute for whatever you want, I was making it to go with my hummus:

1.5 cups king arthur all purpose flour
1.5 cups king arthur whole wheat flour
1 cup lukewarm water
1.5 tsp kosher salt
1/3 cup safflower oil
1 tsp cumin
1 tsp garlic powder
1 tsp turmeric

mix and form into 12 balls. let sit for 30 minutes. roll out into 6 - 8'' circles and cut into cracker sized bits.

place crackers on cookie sheet, poke with fork and bake at 450 until golden
-OR-
place 8'' circle in heated cast iron skillet and brown on both sides

crackers are best when completely cooled. pita is good anytime (but really hot if still in the skillet)

be sure to turn off oven and burner when finished

Roti Bread (bread spoon)

Ingredients 1 cup king arthur whole wheat flour 1/2 cup lukewarm water 1/4 tsp kosher salt	Preparation 1. mix ingredients, knead dough 15 mins 2. use flour sparingly, you need the moisture 3. cover with damp cloth and let sit for 30 mins 4. preheat cast iron skillet to griddle hot 5. separate dough into 8 balls, 6. drop a ball into flour for a quick dusting 7. flatted ball with hand and stretch out, 8. dough should be roughly 1/4 inch thick when you drop in pan 9. brown on each side

There are those who will make this MUCH more expertly than I. Mine didn't puff up, but they were delicious with hummus. The kids called them bread spoons.

Modified Swope

Made my Swope yesterday. Separated into two batches, mixed 1/2 cup flax seeds and 1/2 cup raisins into one batch and baked into mini muffins. Did the other batch as a loaf.

As suspected, baking at 350 is preferable to 450.

Muffins are good, but awfully chewy, I baked them for 30 mins which might have been a bit much.

Both the bread and the muffins are making me sick today, but I just can't trust anything as I was sick on waking up with an empty stomach. I think today is not a day for testing anything.

Swope Bread

Ingredients
* 2 cups all purpose King Arthur flour
* 4 cups whole wheat King Arthur flour
* 1 cup sugar in the raw
* 2 tsp kosher salt
* 1 tsp baking soda
* 6 tsp apple cider vinegar
* 4 cups Horizon Whole milk

Preparation
1. preheat to 350
2. grease 2 loaf pans
3. mix
4. bake 60 minutes

feedback fresh from the oven. okay, it would likely be best if you bake it at 350 instead of 450 ... that being said, for a bread that was 100 degrees hotter than it should have been for the full 60 minutes, it is wonderful. Both of the girls love it. Sweet but not overly so, rose about 2 inches which surprised me. This is a loaf that I could toast, make sandwiches with ... *sigh* I could run away with this bread. squee!

Get Things Moving Loaf

Ingredients:
* 2 cups whole wheat flour
* 1/2 cup sunflower seeds
* 1/2 cup flax seeds
* 2 cups oats
* ½ tsp baking soda
* 3 tsp apple cider vinegar
* 1 teaspoon salt
* 1/2 cup sugar in the raw
* 2 cups chopped prunes
* 2 cups milk
* 1 cup sour cream
* 2 tablespoons safflower oil

Preparation:
1. Preheat to 350
2. Grease pans with butter.
3. Mix all ingredients in large bowl.
4. Cover bowl with towel and let stand in warm place for 20 minutes
5. Separate in half and form into 2 balls. Place balls on buttered pans.
6. Bake 50 - 60 minutes or until knife inserted in center comes out clean.

feedback fresh from oven - delightful, even the oldest liked it. Seeds are wonderful and prune/sugar didn't come out as sweet as I thought (which is good). Insides seemed a little doughy still at slicing, but I think that might clear up after sitting overnight. Crust was crispy and a little crumbly.

potential allergic reaction noticed after third serving ... buying seeds/prunes in bulk may have been a bad idea, but I'm poopin like a champ. abandoning this as potentially NOT cornless.... but man it should be.

Basic Wheat QuickBread

Ingredients:
1 cup oats
1 cup King Arthur wheat flour
½ tsp salt
1 cup milk
1 tbsp olive oil
½ tsp baking soda
3 tsp apple cider vinegar

Preparation:
1. Preheat to 450.
2. Stir ingredients together and form into ball.
3. Place on greased pan
4. Bake for 20 minutes with pan of water under it
5. Eat fresh from the oven and slather with butter until it runs down your arm.

feedback fresh from oven: crust was very crunchy and yummy, insides moist and soft, flavor was VERY grainy - could use some sweet to cut the grain flavor, texture was perfect. Youngest loved it, oldest did NOT. I think it's an excellent first try.
next day: oh my, still good. I bagged it a bit too early and there was a bit of condensation in the bag, but the bread will be gone before it's an issue. I won't be able to tell you how the bread keeps for the long haul.
overall: good standard recipe. I think this is a base that needs added to. It's a bit too grainy for my tastes, could use more salt and sweet.