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AMY14609's Photo AMY14609 Posts: 221
12/10/10 11:08 A

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Oh wow - I just ready that recipe and now I am hungry for fresh bread.... might have an addition to the weekend plans now! :)

Thanks for posting!

Made my way to single digit sizing one veggie at a time. :)


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STANDFAST's Photo STANDFAST SparkPoints: (1,566)
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12/5/10 11:56 A

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Thank you - I am going to give this a try the next time I need to make bread. We ended up buying some from the store because we were out and I did not have time to bake some.

Thanks again,

Nancy


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RUNDARCYRUN's Photo RUNDARCYRUN Posts: 2,837
12/3/10 7:00 A

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Here's my recipe:

Bread Sponge:
1/4 tsp yeast
1/4 cup warm water

mix together, and let yeast desolve.

1 cup milk (I use whole raw milk only)
4 TBSP butter

Warm milk gently with butter, until butter is almost melted, then mix the yeast liquid, and milk together with:

2 cup whole grain flour

Let this stand over night, or for several hours.

Step 2:
1/4 cup warm water
2 tsp dry yeast
1 tsp organic whole cane sugar (Sucanat, Rapadura, or whichever)

Mix together and let stand in a warm place until it starts to get foamy on the top. (But this might depend on which kind of yeast you use! I don't use instant dry yeast, so you just might want to follow the instructions for your yeast you use.)

Then add to your sponge:
2 TBSP raw honey, or organic whole cane sugar (I use honey)
1 1/2 tsp sea salt
2-3 cups more whole grain flour??? (this part I always play by feel, I add enough flour to make it the right consistency.)

Once you add your yeast and everything together, mix and knead the dough for 6-8 minutes. Let stand covered with a cloth in a warm place and rise for about 1 hour, or until it is double the size.

Punch it down, and let rest 10 min. During which time you can prepare your bread pan.

Roll out the dough, and form your loaf, and place in your bread pan. Let the loaf rise covered with a cloth for another 30-45 minutes in a warm place until it is double again.

You can also baste the top with an egg white and add oat flakes to the top. I like it that way.

So, I hope this helps! Have a great day!



Edited by: RUNDARCYRUN at: 12/3/2010 (07:03)
**Darcy**

My PRs:
5K Run: 22:55 (non-race)
10K Run: 46:16
Half Marathon: 1:43:12
30K: 2:43:54
Marathon: 3:47:44


 Pounds lost: 46.4 
 
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IMVEGAN's Photo IMVEGAN Posts: 2,896
12/2/10 3:05 P

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Here is a link that may help you to transfer measurements to weights.

www.artisanbreadinfive.com/?p=392

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RUNDARCYRUN's Photo RUNDARCYRUN Posts: 2,837
12/2/10 2:21 P

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I would definitely let it sit overnight. I'll try and post my recipe tomorrow for you, no problem! I'm not feeling well, and am checking out early for the evening (Germany time), but I'll post it as soon as I can... Have a great day!

**Darcy**

My PRs:
5K Run: 22:55 (non-race)
10K Run: 46:16
Half Marathon: 1:43:12
30K: 2:43:54
Marathon: 3:47:44


 Pounds lost: 46.4 
 
0
13
26
39
52
STANDFAST's Photo STANDFAST SparkPoints: (1,566)
Fitness Minutes: (3,034)
Posts: 86
12/2/10 12:17 P

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Thanks for the replies - I sometimes weigh and measure my ingredients, depends on the recipe. Do you have the bakers percentage that I should use?

Yes, I'd like to have the recipe for the "sponge" I tried on but it only let it sit for 1 hour, perhaps the longer time would make the difference in the finished product.

Nancy


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RUNDARCYRUN's Photo RUNDARCYRUN Posts: 2,837
12/2/10 12:07 P

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I came across a recipe last year that uses a "bread sponge" - a technique where you mix a portion of the dry ingredients, most of the wet, and a little bit of yeast, let it sit overnight, and then add the rest of everything the next morning, and proceed as usual. After using that, the texture of my bread totally changed - lighter, softer, more bound together... I'm not vegan, so I'm not sure the recipe is either. Would you be interested in that?

**Darcy**

My PRs:
5K Run: 22:55 (non-race)
10K Run: 46:16
Half Marathon: 1:43:12
30K: 2:43:54
Marathon: 3:47:44


 Pounds lost: 46.4 
 
0
13
26
39
52
IMVEGAN's Photo IMVEGAN Posts: 2,896
12/2/10 11:12 A

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Do you measure or weigh your ingredients? Weighing the ingredients makes much more sense because flour and other dry ingredients can absorb humidity and throw off the measurements.
Once I began weighing my bread ingredients, my bread turned out so much better. Do yo have a digital scale?

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STANDFAST's Photo STANDFAST SparkPoints: (1,566)
Fitness Minutes: (3,034)
Posts: 86
12/2/10 10:11 A

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Hi every one, I recently started making my own bread using wheat berries. We grind them at home using the NutriMill. However, some of my loaves come out like door stops or bricks, meaning very heavy and dense.

I am just curious if anyone else does this and has a recipe to share because I am still looking for my favorite one to use.

Thanks in advance

Nancy


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