When Pigs Fly Bakery Six-Grain & Pumpkin Seed Bread
moosemac
9 years ago
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grainlady_ks
9 years agomoosemac
9 years agoRelated Discussions
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Comments (41)Meldy, I agree in principle, but in summer heat of above 90F here it doesn't take long for fruits and veggies to age rapidly, and while some or even most may have been recently picked, there is no guarantee...you just have to go by looks. I'm sure I could save a small amount, but would still have to go thru produce section at the grocery for things not grown locally. I definitely agree about the bagged mixed greens...but I've learned that buying several types of lettuce greens is more than we can use and I wind up tossing half in trash rather than in salad bowl. The same is true of buying bags of potatoes...those and lettuce can't be frozen. I often do cut up carrots, onions, leeks, celery, tomatoes to freeze for soup if I have excess. Yams I cook up with brown sugar and citrus slices...freezes beautifully and it's a favorite "dessert" or snack for me....DH says I put in too much citrus rind. LOL I really should do a better job of keeping up with what's "in season" but how do I do that? But you know, even peaches picked locally are picked too early and must be allowed to ripen on counter... then must be eaten quickly or will spoil. We've decided Nectarines taste just as good and keep fresh longer...not sure where they're grown. Are Plums in season now? And Kiwis? Can you tell talking about food makes me hungry? I guess the hardest thing is trying to buy just enough of any one thing to not have it spoil and have as great a variety as possible for 2 picky eaters. I wish we liked frozen veggies as I've read they actually are better than "not quite fresh" but we had corn on the cob last night and it was so much better than the frozen! Which brings up another point: I could eat freshcorn almost every night this week but DH doesn't like the same dish 2 nights in a row...thus a few bits of this and a few bits of that have to be prepared and cooked for just 2, then tomorrow another few bits of different veggies. I often sneak leftovers into soup or salad, or eat them myself while he fixes his own dinner...lol I really envy y'all that have gardens. I should at least try to grow tomatoes as I can eat 2=3 a day when the really good ones are available. Will they be in season soon? josh...See MoreWorm Inn
Comments (22)The worm in is still doing good despite the trials I give it of drought and flood, add ton of food and add ton of bedding. Starve and ignore it for months. I'm partial to shredded paper towel rolls right now. I do not know that the vermicompost actually harvests. It gets compacted and the sides of the bag need to be encouraged to let vermicompost out. Then it is an avalanche of the entire center all the way to the top. I usually then shake the vermicompost in a wire basket dumping the large solids back into the bin. I top that off with a everything I can find that needs composting and cover with shreds. Then I try to zip it closed as it is very full. The harvested material is then aged in a 5 gallon bucket until I want to play with it some more when the snow is pilling up. Then I dump any worms back into the worm inn. I think I get just about all of the worms saved. But the cellar is soil temperature which is not worm temperature. I should do more this winter adding a bit of bakery goods to warm things up. I will probably add too much and get a free necklace. When I have fish tank water once every 6 or 8 months I pour a gallon or two into the bin. A 5 gallon bucket collects the extra which I then periodically re pour. Then if I have tons of shreds I add them to this bucket to start their march towards vermicastings. These shreds of course at some point I dump back on top of the bin. The castings look nice. I do not know what the color is. I think letting a few worms touch up the aging castings is good. If I had two worm inns I would put the material through both in series for some reason. Not sure why. I guess just for the nice mixing that happens when the material is harvested and redeposited. There is a larger system available now. I would go larger with the support and have it taller with mid section support. If I use wood charcoal for outdoor cooking I put any dust and generous with the small pieces into the bin. If I spot them in the harvested material I will put them back into the bin as they are similar to coral reefs as homes aka surface area of the biochar. Just like Thomas' a brand of English muffins in North America it advertises as having "nooks and crannies." http://www.youtube.com/watch?v=IXQCJhw_quY 12 seconds http://www.youtube.com/watch?v=Otm4RusESNU 5 seconds...See MoreGrainlady- Cracked grain question
Comments (21)There are just so many different ways to make multi-grain breads, and several different bread-making methods to consider. The neat thing about bread is that it isn't just one thing... I'd also have to ecco rhome410 about milling your own grains/seeds/beans if you are this interested in the healthy aspect of it. It's THE only way to get the most available nutrition. It will also save you a lot of money - especially if you make all your breads - which I do. The price of grains is typically much lower than purchasing the flours. Breadmaking is full of little "rules", along with all the exceptions to the "rules". Knowing the rules will help you troubleshoot the old question, "WHAT HAPPENED?". In fact, "Artisan Bread in 5-Minutes a Day" is a complete contradiction to generally held bread science. A general rule: Adding anything sharp (DRY multi-grain cereal blends, nuts, seeds, flakes I mill at home, etc.) at the BEGINNING of mixing/kneading can result in the gluten strands being cut by the these things. As rhome410 said, she uses a sponge method (soaks a portion of the liquid/flour/yeast, so the dry chopped grains soak up hydration during the sponge. Other recipes will have you add hot water to these grain mixtures to soften them. There are ALWAYS options in the world of bread. I like the added "crunch", so I generally add them late in the kneading. Home-milled flakes are just smashed grains, and they are thicker than commercial old-fashioned oatmeal. Commercial oatmeal is tempered with steam to soften the grain, then it's run through the roller mill. When you make your own flakes you don't temper the grain - you mill it dry. I have a bread recipe that uses steel-cut oats. I'll try to find and post it. You can also make the steel-cut oats into oatmeal and make the recipe I've linked below for Cooked Oatmeal Scones. When making breads by hand I add the gluten-containing flour to the liquids FIRST, and beat the dickens out of that mixture to develop the gluten while the mixture is still in the bowl (adding flour a little at a time and mixing it thoroughly with a Danish Dough Whisk). Then I'll add any non- or low-gluten flour. They don't require the work that gluten-development in wheat flour does. Non- or low-gluten flours just needs to be incorporated. Adding oatmeal is great. If the recipe has you add it early in the process, it will be pulvarized and well-incorporated by the time the loaf is done. You'll have little evidence of it, unless you add some to the top of the loaf just before you bake it. If you add too much oatmeal or oat flour, the bread will be moist, doughy and crumbly. You can also make your own oat flour by running oatmeal through a blender or food processor until it's flour. I make oat flour by milling oat groats. I wouldn't add any more than 20% oat flour to a bread recipe or you'll compromise the texture and crumb. Different grain flours contribute different textures to breads. Dough that has rye flour in it is characteristicly sticky. People tend to continue to add flour to overcome the stickiness and often add too much and end up with a dry dough and a "brick" for a loaf of rye bread. I use rye for all kinds of things, not just breads. It's an under-used flour in my books. It works well in baked goods that don't need a lot of gluten development - like quick breads and cookies. I suspect the "When Pigs Fly" - seven grain and pumpkin seed bread is made mainly with bleached or unbleached bread flour (possibly whole wheat flour) with a portion being either 7-Grain flour, or 7-Grain chopped grain mixture. It comes both ways. Pumpkin seeds can be whole/chopped/pulvarized. I tend to mill sesame seeds (flax as well) I add to breads. (I add flaxmeal to EVERYTHING!) You don't get any of the nutrition unless they are cracked - either masticating or milling them. It's just easier to mill them to assure they are easy to digest. Bob's Red Mill has a 10-grain flour available. You have to be careful using these multi-grain/seed/bean flour combinations because they include non-gluten and low-gluten ingredients. You need a major portion of the flour to contain gluten (flour derived from wheat) and only a small percentage to be from non- or low-gluten flours, or the bread won't rise like you are accustomed to when you make white bread. I don't add WHOLE grains in the form of a wheat berry or an oat groat. They are added either by being milled into flour, coarsely chopped, flakes or sprouts. I like to add whole amaranth seeds to quick breads as an easy addition. They look like golden poppy seeds and add a lot of great nutrition and crunch. I also add amaranth flour to breads. I mill it in a seed mill. This particular mill does those tiny seeds and oily seeds like poppy seeds, sesame seeds, flax, teeny-tiny Tef and amaranth, etc. I can easily substitute 1/2 c. of the flour in the recipe with 1/2 a cup of amaranth flour without too much trouble or changes in the bread texture. That's another way to get multi-grain breads. I use quinoa in cooking, not baking. Quinoa is coated with saponin and you have to wash it very well before using it or it's bitter-tasting. So if you want to mill it into flour you have to wash it and then dry it before you mill it. Not worth the bother in my books. You chance messing your mill up if the grain isn't completely dry when you mill it. Lots of cooked cereals, like cooked quinoa, can be added to bread recipes. I'd also suggest following recipes that include multiple grain mixtures or grain flours in them, before striking out on your own and making your own substitutions. I'd suggest as much studying as you do baking. You can probably get these books at your local library, or have them get them through Inter-Library Loan. - The first 100 pages of "CookWise" by Shirley O. Corriher. That covers a lot of what you need to know about making bread in general. - "The Splendid Grain" by Rebecca Wood. It explains grains and how they are used. For instance, you can make your own rice flour in a coffee/spice mill, but which rice is best for baking? Short- and medium-grain rice are best for baking. Long-grain rice is best for dredging or thickening. Short- and medium-grain rice flour can be used for dredging/thickening, as well as baking. -"The Pleasure of Whole-Grain Breads" - by Beth Hensperger Other little-known rules, like adding ascorbic acid powder to recipes for yeast bread that contain whole wheat flour or wheat germ. Ascorbic acid powder counteracts the negative effects of Glutathione (found in the wheat germ), which breaks the gluten bonds - which accounts for so many short-squatty loaves of 100% whole wheat bread. Ascorbic acid (1/8-t. per loaf) helps prevent gluten bonds from breaking down, helps sustain the leavening during baking (more oven spring), and helps promote yeast growth. I've been studying bread science, milling, and grains for years, and am still learning all the time. Welcome to the club... -Grainlady Here is a link that might be useful: COOKED Oatmeal Scones...See MoreAnyone doing Artisan Bread in 5-minutes a day?
Comments (64)I followed the link teresa posted & mixed up a batch of master recipe on Wednesday evening. I baked my first loaf of artisan bread tonight. After if came out of the oven I almost broke my arm patting myself on the back. Never ever would I have thought it would turn out so good. I preheated my oven to 500. Once it reached 500 I then turned it back to 450. I have an old oval shaped clay baker (it has seldom been used) that I put in my oven along with the lid. Set my timer for 45 minutes then proceded to prep the dough. There was no work to it at all. Just like the video I was able to cut a chunk off and shape it with a little more flour in less than a minute. I threw it on a silpat sheet sprinkled with cornmeal to rise. 45 minutes later I put a couple of slits in it then into my baker it went. I added the lid and set my timer for another 30 minutes. I didn't know if I should remove the lid half way thru or not. As a matter of fact I didn't even think about removing the lid till about 5 minutes befor the timer was to go off. I did remove it at that time and was amazed at how great the bread looked. Five minutes later I pulled it from the oven. I was telling myself to let it cool down befor I cut into it. Bread should not be cut while its hot. Right? Heck I don't know. I have no willpower!! Oh my I was in shock. I still can't believe I produced such a beautiful tasty loaf of artsian bread. Thank you teresa for the link to the recipe. Now that I have tried it and it worked I will buy the book ASAP. I can not wait to try some of the other recipes. The pecan rolls are calling my name, my very own home made english muffins and pitas! I want to make a marble rye worthy of Jerry Seinfield! I have plans to go to the Amish store for several different flours and spices. I am gonna weigh a ton! Dawn...See Moregg33nyc
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