Adding wheat germ or ground flaxseed to recipes
lilacs_of_may
15 years ago
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ksrogers
15 years agoRelated Discussions
Flax Seed and Wheat Germ Question
Comments (7)I almost always add flaxmeal to anything I bake or use for dredging/breading, but rarely use wheat germ (processed and out of the jar/bag). The germ I use is found in freshly-milled grains. I can't lay my hands on the file, but the profile of many nutrients increase during fermentation and baking. The specific information in the file was on yeast breads. Now the why... Science has confirmed flax seed has 3 main health benefits: 1. a high content of alpha-linolenic acid (an essential omega-3 fat 2. large quantities of soluble and insoluble dietary fiber 3. the highest plant source of lignans So it's not strictly the nutritional breakdown that's important. Although it's very rich in potassium and folic acid, etc. There is also a good deal of protein in flaxmeal - similar to that of soybean; but the real health benefits are the fat and the fiber profile. Other than a "shot" of raw flaxmeal in our morning smoothie (I mill my own so I have the freshest possible), I make sure the bulk of the flaxmeal we consume has been heat processed (baked) - because we consume a large amount of it. Flaxseed contains a toxin called cyanogenic glycosides, a cyanide-like compound. Cooking neutralizes this compound, making it harmless. This substance is also found in lima beans, cassava (also known as manioc and tapioca), the seeds of stone fruit (peaches, plums, cherries and apricots). For the most part, people don't consume such large quantities of raw flax that it would ever be a problem (for a healthy individual). I avoid flax oil completely. It's impossible to prevent it from oxidizing and degrading. Oxidized polyunsaturated oils = free radicales, which does more harm than good to your body. By consuming the oil only, you aren't getting all benefits from flax. Flax seed (freshly-ground) is a better source for alpha-linolenic acid, because for the most part, it remains fresh in the seed until the seed coat is broken. Wheat germ: Once the bran on wheat is broken in the milling process, the germ oil is exposed to oxygen and the oil quickly goes rancid. You'll notice most of the wheat germ sold has been heat processed (toasted), rarely do you find raw wheat germ. Raw wheat germ has to be frozen or refrigerated to help slow down the oils degrading. By-the-way, rancid oils don't have to smell rancid to be rancid. If they have gotten to that point (smelling rancid) they have been oxidized for a long time. This is why I take the extra step to mill my own flour. Using freshly-milled flour is the only way to prevent the germ oil from going rancid and prevent the 25 vitamins, minerals, and proteins from degrading. Once milled, studies have shown that vitamin loss begins as quickly as 3 hours after milling. It's also important to remember we get our nutrition and fiber from a large number of sources throughout the day. -Grainlady...See MoreHave some wheat germ to use up?
Comments (5)I got the recipe below from the Baking Circle message board (King Arthur Flour). The original recipe was submitted by member "BeachDee" and she thinks it was a copy of her mother's that came off a local mill's box of rye flour. We love them, wherever the recipe originated... Note: As suggested above, add wheat germ to yeast breads, BUT, when you add wheat germ to yeast breads (in the form of wheat germ or 100% whole wheat flour which includes the wheat germ), be sure to add some ascorbic acid (powdered vitamin C) as well - 1/8 t. per loaf. There is a substance in wheat germ called Glutathione and it breaks down the gluten. By adding ascorbic acid, it will help prevent the gluten bonds from breaking down. It will also repair gluten bonds so you'll get more loft to the loaf. The ascorbic acid also promotes yeast growth which helps the yeast to work longer and faster and produces the acidic atmosphere in which yeast grows best. -Grainlady HEALTHY RYE HAPPIES Dry Ingredients: 1/2 c. rye flour 3/4 c. wheat germ 1/2 t. salt 1/2 t. baking powder 3/4 c. chopped walnuts (I use 1 c.) Wet Ingredients: 1 c. brown sugar (I use 1/2 c. brown sugar and 1/4 c. agave nectar) 1/3 c. oil (I use 1/4 c. coconut oil) 1 t. vanilla 2 eggs Mix dry ingredients together. Mix wet ingredients together well, then add dry to wet, stirring just to blend. Spread batter evenly in well-greased 8x8-inch pan. Bake at 350°F. for 30-35 minutes. When cool enough to handle, but still warm and moist, cut into pieces and roll in powdered sugar. Store in airtight container....See MoreGrainlady, I made your whole wheat bread recipe and...
Comments (2)Sorry about the delay in getting back to you, we've been out of town for a week and I just got back late this afternoon and am playing catch-up. Glad you had good results with the recipe. I give credit to my friend Mildred in Missouri for sharing the recipe with me. 1. I would add the coarser flour to the sponge. Either will work (as you have discovered), but the sponge gives the sharp bits of bran time to soak up the liquid and soften in the coarse flour. Those sharp bits can cut gluten strands. 2. Bread Machine Yeast is a type of fast-acting yeast like SAF-Instant is. You made a good substitute. SAF-Instant is a "super" yeast, and somewhat different from the other brands of fast-acting yeast products (Bread Machine, Rapid-Rise and Quick-Rise). I consider SAF-Instant a superior choice over the other fast-rising yeast products, but that's a personal choice. I've used all of them at one time or another over the years. 3. Pan sizes... A 9x5-inch pan is actually designed for quick breads and holds about 2-pounds of dough. For over two pounds of dough you would need a Jumbo Pan - 10x4-1/2-inch. I personally don't like these over-size loaves, especially when trying to cut thin slices. Small loaves are easier to cut thin than large loaves. Another personal preference. Standard 8-1/2x4-1/2-inch pan holds up to around 1-1/2-pounds of dough. I have a pair of Norpro pans that are just slightly smaller at 7-3/4x4-1/4-inches that works very well for 2 loaves. 7-1/2x3-1/2-inch pans - up to 1-pound of dough. I often divide the dough equally into three of these small loaves. I will also divide the dough into one 1-1/2-pound loaf and the rest for something like an 8-inch pan of dinner rolls, 6 jumbo pecan cinnamon rolls, 6 hamburger or hot dog buns. The cultured milk products (dried or liquid buttermilk, kefir, yogurt) seem to aid in the sponge. My friend, Mildred, often uses up to 24-hours, with half the time in the refrigerator, similar to what you did. A very forgiving recipe, as you've just proven. I also like to add 1/2-cup of coarsely-ground multi-grain mixture, similar to multi-grain cereal (5-grain, 7-grain, 11-grain, etc.), except I mill my own. I add it towards the end of kneading to keep the sharp bits from cutting the gluten strands. I like the "tooth" it adds to the bread. -Grainlady...See MoreBeef processing and favorite recipes for ground beef?
Comments (44)Tried this the other night--sort of "cabbage rolls/Polish Pigs" without the rice-- nice change of pace. Diane's Home Cookin Chapter: 2014/15/16--to try--main dishes & sides Unstuffed Sweet-and-Sour Cabbage ================================ source: Gourmet 11/2008 1 (2-pound) head green cabbage, quartered or cut into sixths-- lengthwise and cored 1/2 cup reduced-sodium chicken broth 3 garlic cloves, thinly sliced, divided 1 large onion, thinly sliced 1 tablespoon olive oil 1/2 pound ground beef chuck 1/2 pound ground pork 1 (28-ounce) can whole tomatoes in juice 1/3 cup dried cranberries 3 tablespoon red-wine vinegar 1 tablespoon packed dark brown sugar 2 tablespoon chopped flat-leaf parsley Accompaniment: steamed rice . Cook onion and remaining garlic in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, about 8 minutes. Increase heat to medium-high and stir in ground meats along with 1/2 teaspoon each of salt and pepper. Cook, stirring and breaking up lumps with a wooden spoon, until no longer pink, about 3 minutes. Stir in tomatoes with their juice, cranberries, vinegar, and brown sugar and simmer, uncovered, stirring occasionally and breaking up tomatoes with spoon, until slightly thickened, about 20 minutes. Season with salt. Sear cabbage pieces lightly in bacon grease then place in a deep 12-inch heavy skillet with broth, 1 garlic clove (sliced), and a rounded 1/4 teaspoon salt. Bring to a simmer over medium heat, then cook, covered, turning cabbage occasionally, until very tender, about 45 minutes. (Add more broth or water if necessary.) Pour sauce into skillet with cabbage and simmer, uncovered, 5 minutes. Serve sprinkled with parsley. http://www.epicurious.com/recipes/food/views/unstuffed-sweet-and-sour-cabbage-350572 Unstuffed cabbage...See Morereadinglady
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