good wholesome bread making is a lot of fun
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Good wholesome bread making is a lot of fun. We get to experiment with different
ingredients and flavors, and the joy of eating a freshly ground whole grain bread fresh
from the oven. This bread (roll) making was one of those times, and as we started, we
grabbed our digital camera so we could share this experience with you. During this
culinary excursion, we will show you the ingredients, utensils, equipment, and the
various stages in the process from selecting the whole grains to taking the fresh hot
bread out of the oven, and it all took less than two hours.
We decided to make dark multi-grain rolls.
Our first step in grinding the grain is to place 2 cups of the grain in our Vita-Mix
"dry container". No more than 2 cups of grain should be ground at a time. In this
container we have 1 cup of spelt on the bottom and 1 cup of hard red wheat on the top.
(Grinding Grain - 2) Start the Vita-Mix and turn the speed
to the highest setting. As it starts to grind, the grain will
be drawn down the center and the ground grain will be
pushed up along the sides of the container. As the grain
turns into flour, it will begin to bunch up along the side of
the container as shown in the photo. Turn off the powerand scrape down the flour with a rubber spatula and
continue grinding until the desired consistency is reached.
Repeat as necessary. Do not grind more than 2 minutes. The flour from this grinder
is about the consistency of stone-ground flour. The grinding process produces a lot of
heat, and it is important not to overheat the flour. Add the flour to the dough mixer.
CAUTION: If the flour is too hot to comfortably hold in your hand, let it cool before
adding to the yeast in the dough mixer. Repeat the process with the remaining grain.
(Flour - Carob) After all the flour has been added to the
dough mixer or bread maker, hollow out the center of the
flour to make a "bowl", and add 1/4 cup of carob powder
to make a dark bread.
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(Flour - Carob 2) When carob powder gets wet it
becomes slippery and could make the dough mixing more
difficult. We have learned to premix the carob with the
flour so this doesn't happen. Using a rubber spatula, blend
the flour and carob powder together, and then create
another "bowl" in the center of flour mixture, as shown in
this photo.
(Lecithin) We have found that adding about 1 teaspoon of
organic soy lecithin to the dough lessens the tendency of
the dough to stick to the sides of the container and to your
hands. Add the lecithin to the center of the "bowl" in the
flour. Do not mix.
(Water) Add about 1 cup of the water on top of the
lecithin in the "bowl" of the flour, and turn the mixer on.
The flour will swirl around and fall over the water as it is
drawn down the center of the mixing container.
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(Mixing) As the flour and water begin to mix together to form the bread dough, it
begins to clump as shown in this photo. Add a little additional water and continue
mixing. Use your rubber spatula to scrape down the dough that has stuck to the sides
of the mixing container.
(Kneading 1) As additional water is added and the
kneading continues, the small clumps of dough begin to
form larger and larger clumps until it all comes together to
form one large dough ball, as pictured here.
(Kneading 2) Once the dough has formed into one ball,
water should only be added when the dough "dries" or
"stiffens". An easy way to tell if the dough has enoughmoisture is to stop the kneading process and observe the
dough. If it sags, it has enough liquid; if it does not sag,
add about a teaspoon of water and continue kneading.
Repeat as necessary. As the kneading process continues, the dough will get a
"springy" texture and become smooth, as portions of this dough ball have already
become. Total kneading time should be about 20 minutes.
(Shaping 1) At the completion of the kneading process,the dough has taken on a deep brown color and the surface
of the dough is smooth. This dough is being made into
rolls with rolled oats on the surface. Place a layer of
rolled oats on a clean counter top. Remove the dough
from the mixer, form into a ball, and place on the oats as
pictured here.
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(Shaping - 2) Roll out the dough ball in the oats and form
into a "log" about 18 inches long. The light color of the
oats adds an interesting contrast to the dark color of the
dough. The oats also keep the dough from sticking to the
counter top.
(Shaping - 3) The third step in the shaping of the dough
into rolls is to cut the 18 inch long "log" in half, and then
cut each half in half, making quarters. Then cut each
quarter log into three equal pieces, as shown above.
(Shaping - 4) The fourth and final step in the shaping
process of the 12 rolls is to take each 1/12 cut of the "log"
and press the cut ends into the oats and re-form into the
desired shape, as pictured above. Then place each oat
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coated dough piece on the baking pan which has been covered with a dusting of corn
meal.
(Rising - 1) Our oven has a warming drawer below the
oven, which is excellent for rising dough, when set on
"low". Place the baking pan and rolls in the warming
drawer, or as an option, in the oven, if the oven can be set
to a low temperature of 110 degrees F. It usually take
from 30 to 45 minutes for the dough to rise.
(Rising - 2) When the dough doubles in size, it is ready tobake. Remove the baking pan from the warming drawer
and place in the preheated oven at 350 degrees F. If the
oven was used for dough rising, then turn the oven up to
350 degrees F.
(Baking) Different ovens seem to bake slightly
differently. We have found that rolls bake in about 25 to
35 minutes in a preheated oven at 350 degrees F. Our
present oven takes 30 minutes for rolls and an additional
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10 to 15 minutes for a half batch loaf of bread and about 50 minutes for a large loaf.
Before removing the rolls or bread from the oven tap your finger on the surface of the
bread or rolls. If it is firm, the bread is done. We have found that there is a little trial
and error learning curve with bread baking. Once you learn the baking times for your
particular oven, you will find a consistency in your bread baking.
(Finish) The baking pan of fresh hot rolls is removed
from the oven and set on a wire rack to cool. At the same
time these rolls were baking, we made some broiled
portabella mushroom steaks, and had them on these hot
rolls with lettuce, tomato and onion. Um Um Good!
The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I
give you every seed-bearing plant on the face of the whole earth and every tree that has fruit withseed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the
air and all the creatures that move on the ground-- everything that has the breath of life in it-- I
give every green plant for food." And it was so. God saw all that he had made, and it was very
good.' (NIV) Let no animal suffer or die that we may live! (d-5)
NEW
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DISCLOSURE OF THE INVENTION
The present invention relates to a process for making bread, characterized in that dough is
prepared by kneading a mixture of flour or rye flour, yeast and water, and the prepared dough isfrozen and then refrigerated or refrigerated and then frozen, followed by ordinary bread-making
steps.
The term "bread" as used herein includes all kinds of bread prepared by using yeast as a
leavening agent such as Chinese buns and yeast doughnuts, besides so-called bread such asordinary one-loaf bread, buns, and Danish pastries.
In the present invention, any yeast may be used, as long as the fermentability of dough
containing the yeast is maintained after the storage under freezing followed by refrigeration, or
the storage under refrigeration followed by freezing. A preferred example is yeast belonging tothe genus Saccharomyces which gives dough fermentability in such a degree that the dough
containing the yeast and 5-15% sugar generates carbon dioxide gas in an amount of more than
100 ml/0.6 g (yeast cells) at 30 C. in 2 hours after the storage at -20 C. for 7 days and then at5 C. for 4 days, or that the dough containing the yeast and 5-15% sugar generates carbon
dioxide gas in an amount of more than 80 ml/0.6 g (yeast cells) at 30 C. in 2 hours after the
storage at 5 C. for 4 days and then at -20 C. for 7 days (the yeast is referred to as freezing and
refrigeration resistant yeast).
The dough containing the yeast and 5 or 15% sugar used in the present invention has the
following composition.