Injera bread from teff flour
7 years ago
last modified: 7 years ago
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7 years ago
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whole grain bread recipes?
Comments (8)You can usually replace the white flour with whole grain flour for up to 1/2 of the specified amount with little change from the original texture/raising. Add gluten, usually 1½ to 2 tablespoons per cup of whole grain flour. Yes, one must experiment a bit, but that's mostly to get the texture and lightness you prefer. BTW, gluten is best if kept frozen, because its shelf-life is extremely short. Just measure the frozen gluten powder right into the measured whole grain flour, stir and it will be thawed before the yeast needs it. If one uses molasses or honey instead of sugar, then the amount of liquid added should be adjusted downwards, to about ¾ of the equal amount. That means that if one changes ¼ cup white granulated sugar to ¼c [which is 4 tblsp] honey and the recipe calls for 1 cup water, remove 1 tablespoon of water from the cup. (That sounds worse to read than it is to do!). Brown sugar is white sugar with molasses added, so it is somewhat wetter than white but not as wet as honey... I find it easier to toss in an extra teaspoon of flour for each tablespoon of brown sugar. OR one can use ¼ less honey than the specified amount of sugar. That can get a bit tricky because the yeast needs "X" amount of sugar in order to rise properly and lessening the specified amount of sweetening can cause the bread to be dense/heavy. I don't really recommend it, but you may find it fun to play around. Are you doing everything by hand, or are you using a bread machine?...See MoreHelp me make my own flour, cracked grain etc.
Comments (14)Lalitha- Sorry, I don't have any experience with, or information about, the mills you are inquiring about. One rule-of-thumb I can share: stones grind finer than steel burrs, and an impact mill the finest flour of all, and that's about all I can help you with; other than a great respect for German workmanship and they are indeed very handsome mills. The price would be my biggest deterrent. Even though I have a couple stone mills, I also keep extra stones for the mills because they can chip, flake and break (check for stones and grit in your grains/seeds/beans before adding them to the mill hopper), or glaze over from too much moisture in your grains/seeds/beans. The stones are also made from a variety of things, including man-made "stone". When using a stone mill, you may need to mill the grain on a coarse setting, and then run the flour through again on a finer setting in order to get the fine flour (especially necessary for making cakes and a fine-crumb for yeast/naturally-leavened breads. How an impact mill works: "Impact grinders use rows of 'blades' placed in circular rows on metal wheels. One wheel turns and the other wheel is stationary, like the stone grinder. But this is where the similarity ends. The two wheels are aligned so that the rows of blades intermesh, running extremely close, yet never touching the blades on the opposite wheel. The rotating wheel turns at several thousand RPM. As grain is fed into the center of the fixed wheel, the interaction between the two wheels `impacts' the grain and pulverizes it [Grainlady note: the grain "explodes" rather than being crushed] into fine flour as the grain works its way to the outside of the wheels." For REAL sandwich bread--- I would suggest purchasing a Pullman (Pain de Mie) Pan (a square pan with a lid). This pan will allow you to make that crustless, close-grained bread that will help you transition from commercial sandwich bread to homemade. A close-grain crumb is what you want in order to be able to cut thin slices, hold moist spreads (without dripping through a hole), and still be able to hold together to eat out-of-hand. That's the more-or-less "technical" characteristics for sandwich bread. A more open crumb is best used for toast. All those lovely places to hold melted butter and jam. I have a 1-pound Pullman Pan (perfect for hubby and me), and a 2-pound for when the house is full of family visiting. Another tip for making a fine-crumb bread is to add the fat early during mixing. The fat coats the gluten, similar to making short-crust pastry. If you want a more open crumb (as well as more loft), add the fat late in mixing, after the gluten has developed. For making 100% whole wheat bread (or multi-grain where one of the grains is wheat), I suggest using hard (spring or winter) white wheat over red wheat. White wheat flour has a mild flavor and lighter color and is less acidic-tasting than the flavor associated with "whole wheat bread" made with red wheat varieties. White wheat has the same plant traits and nutrition as red wheat varieties, it's just missing the genes for the bran color. There are three genes that make up the bran color. Early varieties of red wheat (such as Turkey Red) had all three genes and are very dark in color (bran, flour and finished product) and a strong "whole wheat" taste. Most of today's varieties of red wheat have one or two of those genes, while white wheat has none. I use and store both red and white varieties of wheat. Step back a generation or two and use a sponge method over the quicker straight (or direct) dough method. You'll find you get a finer texture. The "wait" gives the bran in the wholegrain flour time to soften (the hard sharp shreds of bran can actually cut the gluten strands), and you'll get a high-rising loaf of bread. According to "CookWise": "Researchers suggest that an ideal standing period is 2-1/2 hours." I typically use an overnight sponge with 100% wholegrain flour works well to lighten the bread. If I'm in a hurry, I use a 2-1/2 hour sponge with good results. I also add 1/4 t. ascorbic acid per loaf to counteract the negative effects from Glutathione (found in wheat germ) on gluten-development. This will help prevent baking those squatty loaves of 100% whole wheat bread. -Grainlady Here is a link that might be useful: King Arthur Flour - Pullman Pan...See MoreNaan Bread
Comments (21)I, too, use a yougurt based dough. Eggs and sugar are more of a hallmark of western baking. They bake up lovely in my iron skillet on top of the stove. Most flatbreads will puff up on a hot skillet, even tortillas. It takes a village, literally. Like many other old bread traditions, the bread is made by bakers in a community and not everyone has their own ovens at home. Rather, it is purchased from vendors who keep the ovens going. it takes lot to heat up a clay oven. It is not something that is as causual as heating up to bake a cake. I have read that, in some communal settings, that there would be a communal oven fired up and all would bring their bread to bake it in the oven. They would prepare their own bread at home and bring it to the common oven. My husbands Italian grandmother used to do this, in her New Jersey Italian community. They lived in tiny apartments and having an oven for bread was not something that everyone had at home. Just as she had learned to do growing up in Italy, she id the same when she immigrated. She took her risen bread to the baker to bake for her, right there in Hoboken. Many still dont have the facilities to bake. That is what bakers are for. Sure that much of that has changed in our modern world . Too bad that we dont have good bread bakeries here in the US. If you do have a local bread baker, count yourself as among the lucky. They are far and few between, for sure. Naan was brought to the east by the Persians and the word is derived from the language of Persia. Given its origins, it is no wonder that it is a bread traditionally made with cultured products, and is a very basic old world bread using grains and oils. Ingredients such as sugar and eggs are not typical of that part of the world, the middle east. and the grain was likely to be some whole grain of some manner and not white flour. Not that you cant bake a rich egg bread in the same manner as you would a naan. But, old world flatbreads are a different kind of thing from the Western influenced breads and tend to be real basic. Reviewing a host of recipies for naan does give some that call for egg and a bit of sugar. Things do change, but it was originally a basic bread with grain and some oil and could also be used to serve and eat with, like a tortilla or pita bread. i bought some of that naan from Costco once, on a whim, and I did not iike it. It was sweet! Sweet has come to dominate much of what we buy, so I am not surprised. If it suits your taste, do it. It is your darned dinner and it matters to no one else but you. Not my preference, but it is not my dinner. In much of Europe bread is baked in loafs and not as quick baking flat breads like this. Especailly northern Europe, it is likely that one might have a warm hearth and some type of enclosed oven of some sort to bake the loaf, even a Dutch oven. But, in hot and sparse climates there is less need for heat and you are more likely to be baking something small on a hot rock of some manner. I also make a pita bread in the skillet. Pita and naan are very much alike, just different incarnations of grain, something to leaven it with, and some oil to dress it and something good to wrap it around or dunk it in. I have even baked potato bread as a flatbread in a skillet. Yougurt or buttermilk gives a nice texture and taste to bread, even that baked in a loaf. Lars, I saw your pizza oven video. Did you ever get it not burn up your pizza? I have a friend, an engineer, who built a brick oven out in his yard. It takes a while to get it going so you want to have enough to bake in it once you get it going. They have found that it is good for roasting a large hunk of meat in but have not had as much success with baking dough in it. He also has a satellite in his yard that he built . He is an electrical engineer who has built systems for NASA, a rocket scientist, if you will, so why would he not build a satellite for his yard? and a brick oven? He builds and she is a gifted cook who takes well deserved pride in her cooking skills. If any couple of folks ever needed both a satellite and an brick oven, it is these two....See MoreGluten free--Don't want to hijack the bread post
Comments (14)About grinding einkorn in a Vitamix.... Yes, IF you have the DRY BLADE CONTAINER, which is used for hard, dry materials, such as grain, and for kneading dough. The container the Vitamix comes with is the WET BLADE CONTAINER. I have a "bevy" of mills, but I teach classes on the subject and have purchased them over the span of many years. I can mill any type of grain/seed/bean from tiny teff and amaranth to dent corn and garbanzo beans. Personally, I wouldn't use a Vitamix (with the dry blade container) because it heats the flour too much, but if you already have the dry blade container, chill your grain in the freezer and only grind it in small amounts with the least amount of time for processing possible to keep it from getting too hot. The heat destroys nutrients. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ COOKIE8 - I use your recipe for FLAX COOKIES you shared on the Cooking group from 5-12-2014 (which also requires ground pumpkin seeds). Your recipe above looks great, too. :-) I sprout pumpkin seeds to make them easier to digest, and look forward to trying the recipe. -Grainlady...See More
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Here's how the last batch of injera looked while cooling. I use two separate racks and only put two injera on the first rack. Then when one is cooled, I move it to the second rack, and the subsequent injera will not stick, providing it has cooled. I'm not using paper anymore to separate them. They do not stick when they are cool.Here's the stew I made to go with them.
Here's the recipe for the stew:
Ethiopian Split Pea and Kabocha Squash Stew with Collards
1.5 tsp coconut oil
1 small red onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1-2 tbsp berbere, or to taste (adjust according to strength of your spice mix)
2 cups kabocha squash (or other squash, or sweet potato/yam), chopped into 1-2 cm pieces (~3/4 lb) - I just used 3/4# yellow squash
1 cup yellow split peas, rinsed (optional-soaked)
2.5 cups water
1/2 tsp salt
1 bunch collards, stemmed and thinly slicedIn a large pot over medium heat, heat the coconut oil. Add the chopped onion, garlic and ginger and saute until the onion has softened and transparent, around 8-10 minutes.
Add berbere, stirring, and cook for another 1-2 minutes until fragrant.
Add squash, split peas, water and salt and bring to a boil.
Reduce heat to simmer, cook partially covered 45-75 minutes until split peas are softened and broken down almost completely.Add in sliced collards, and stir to heat through. Cover and simmer until the collards are bright green and heated through, approximately 3-5 minutes.
Serves 4.
Here's a link to the Berbere spice recipe. I used black cardamom pods, and of course I had to peel the husks off first, although he does not mention this. I think it could have used a bit more cardamom, as I think that is the most distinctive ingredient. It could also use more heat. I added some West African spice mix to mine for the extra heat.
- 7 years ago
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