YEMENI SORGHUM (MILO) BREADS

2 1/2 cups warm water 2 teaspoons dry yeast
3 cups unbleached hard white wheat flour, or unbleached all-purpose flour
2 teaspoons salt
2 to 3 cups sorghum (milo) flour

Put the warm water in a big bowl and sprinkle the yeast on the surface; stir. Blend in white flour, one cup at a time. Stir this batter 100 strokes in one direction to develop the gluten. Cover and let the sponge work for about an hour.

Scatter the salt over the sponge, then gradually stir in sorghum flour until the dough is stiff. Turn out onto a surface floured with more sorghum flour and knead several minutes until the dough is smooth and elastic. Clean out the bowl and oil it lightly, put the dough in the bowl and roll it over so the whole surface is oily. Cover and let rise till doubled in bulk.

Punch the dough down, oil a large baking sheet, and knead the dough for a couple of minutes. Roll half the dough into an 8” x 14” rectangle and roll tightly, starting at the narrow end, into a log. Slice the log into eight pieces. Place one of the sliced about 4 1/4 inches from one end of the pan and arrange the others around it like a sunrise, leaving a thumb-width space between the pieces. Do the same thing on the other end of the pan with the other half of the dough. Let rise for half an hour.

Preheat the oven to 375 and bake half an hour or more till the breads are lightly browned and hollow sounding when tapped. Cool before serving.

Note: I plan to try making rolled out flatbreads cooked on a skillet with this dough.

From Flatbreads and Flavors: A Baker’s Atlas, by Jeffrey Alford and Naomi Duguid. The book is in the town library and includes yummy looking salsas, stews, and whatnot to complement the flatbreads.

SWEDISH LIGHT RYE BREAD WITH WALNUTS

Ingredients:

1 large potato

water to cover

1 1/2 teaspoon dry yeast

1/3 cup molasses

1 cup rye flour

1 cup unbleached, all-purpose flour

1 tablespoon caraway seeds

2 tablespoons butter

1 tablespoon salt

1/2 cup chopped walnuts

1 cup all-purpose flour

flour for kneading

corn meal for the pan

 

Dough:

Peel the potato and cut into 1/2 inch cubes. Cover with water in a pan and cook until very soft. Strain off the cooking liquid, adding more warm water to make 2 cups total. Pour the water into a large mixing bowl and stir in the molasses. Make sure the molasses potato water is no longer hot and scatter the yeast over it.  Push the cooked potato through a ricer or a strainer (my tea strainer is old with holes the potato passes through well enough). Add 1/2 cup lump-free potato to the yeast mixture. (I thought I was going to ruin my bread because I used some barely edible potatoes my daughter-in-law gave me that had been smuggled from Peru by a colleague of hers at the U. of Oregon marine lab. They’re so starchy I think the Peruvians must grow those to make wallpaper paste! They were fine and made such a tender loaf that Valdi said they were like Icelandic potatoes and just right for bread!)

 

Stir in the cup of rye flour, 1 cup of the all-purpose flour and the caraway seeds, using a clockwise circular motion. Continue to beat in the same direction for 200 strokes. (This author uses the word “exactly” more than I am able to follow so I took those out, and 200 clockwise strokes or beats are nearly impossible. I did something to the dough 200 times with my right arm though.) Let this sponge rest until it starts to rise–about an hour.

 

Melt the butter, stir in the salt, and when it’s no longer hot, stir it into the dough along with the chopped walnuts and 1 more cup of white flour. Knead the dough on a lightly floured board until smooth and elastic, about 10 minutes (5 was enough for me!). Put the dough into a lightly oiled bowl, turning once to lightly oil the top. Cover with a clean towel and let rise until doubled.

 

Shape and Bake:

Preheat the oven to 375 degrees. Grease a pan and dust it with corn meal. When the dough has doubled in bulk, punch it down and knead out air bubbles. Shape into a nice round loaf and place the loaf onto the pan to rise; cover with a clean towel. When the loaf has doubled in size, put it in the oven and bake for 45-50 minutes, or until it sounds hollow when tapped. Cool before slicing.

Recipe by Karol Redfern Hamper, offered by Valdi, adapted by Eleanor

 

VALDI’S RYE FLATBREAD

Recently, Eleanor emailed Valdi that she had just made the Swedish Rye Bread and it came out perfect. Valdi replied, “Sounds great. I am starting to bake the Rye Flatbread.”

Here’s the recipe that Valdi shared with Eleanor via email:

The basic recipe is 500 gr rye flour, 300 gr water, salt to taste. The water is boiled and and sprinkled over the flour, mixed together, and let stand overnight. Sometimes people use a little sour milk. Next day, roll the dough into two-inch diameter logs which are cut into one- inch thick slices. Dust these slices with flour and roll them into round flat cakes, prick them with a fork, and bake them on a hot cast iron skillet.

Now from this basic recipe come lots of different variations. Some use rye flour and white flour, some put in it leftover boiled potatoes. My version probably would not be accepted by my folks; it has been contaminated by lots of influences from other cultures. I use the basic ratio of flour to water. I use two parts rye flour, one part barley flour, one part all-purpose white flour. I use dried yeast, so the water should be warm not hot. I use a tablespoon of salt, a little honey, olive oil, flaxseed, sunflower seed, and cumin. I don’t let the dough rest overnight. The rest I do the old-fashioned way. And since the wife is on a ski trip I can bake them now. It really smokes up the house and that smell stays for days.

Rgds, Valdi

SPROUTED GRAIN BREAD

A variety of approaches are found on the web; try several. They’re all easy, but it takes half week from grain to loaf! Here’s the procedure I settled on:

3 cups wheat berries (or other grain of your choice–rye, spelt, kamut, einkorn, barley….) Water to cover Oil or a sprinkle of cornmeal for the pan

Rinse your grain and drown it with cool water in a bowl or mason jar; cover with a clean towel and soak about 12 hours. Drain the grains into a large strainer or colander (cheesecloth lining if the holes are too big). Cover the colander with a large lid or plate and set it in a shaded area. Rinse the grains three times a day, keep them covered, and watch for tiny white tails to emerge. Wheat or spelt will take two or three days for the sprouts to grow to an ideal quarter inch, depending on the ambient temperature and moisture. Longer tails are not good. Other grains will take shorter or longer times.

If you want dried fruits in your bread, soak them half an hour before you process the grain. Nuts and seeds don’t need soaking.

Don’t rinse your sprouted grain when it’s ready to process; it should be nearly dry when you grind it. A hand food mill works but a food processor does the grinding very nicely. You can tell it’s ready when pulsing with the S blade draws the “dough” into a ball. Wet your hands and put the ball on a board, knead a little to get air bubbles out, and add in any nuts, seeds, and soaked fruit you want. Form a round or oval slightly flattened loaf and put it on a Pyrex pan, either oiled or dusted with cornmeal. Some people sprinkle the loaves with water before and during baking to prevent them from drying out; I put a pan of water on the shelf next to the loaf to create a moist environment.

Maybe setting the pan in a pan of water would help to keep the bottom from getting hard.

Put your loaf in a cold oven and turn it to 250º for 2 1/2 or 2 3/4 hours till the outside is firm and maybe a little cracked but not hard (my first attempt resembled a brick because I baked it too long). The inside should be quite soft, but it firms up when it’s cool.

Success with sprouted bread takes practice. It can come out too hard or too soft before you get it just right. Store in sealed plastic bags. It keeps for a month in the fridge, but why would you eat it so slowly?

It can also be cooked in a crock pot set on low for eight hours. I substituted a dutch oven on top of the stove with a sturdy but edible result. I haven’t tried a very long and low temperature “cook” to approximate “raw.” My daughter who lives near Denver has used a solar oven.

Submitted by Eleanor

Barley Bread–Wheat-free; traditional in the British Isles since the Iron Age*

3 cups barley flour
1 teaspoon kosher salt
2 tablespoons baking powder
2 1/2 tablespoons honey
1/4 cup butter or ghee, melted
2 eggs
1 cup whole milk
Preheat oven to 350 degrees F and lightly grease a 9 inch cast iron skillet with butter and place in oven while preheating. If you don’t have a cast iron skillet then grease an 8 inch square pan and set-aside (not in oven).
In a medium bowl, combine the flour, salt, and baking powder. Mix thoroughly.
In a separate, smaller bowl, whisk together the honey and melted butter, then whisk in milk and eggs. Slowly add the egg-mixture to the flour mixture until everything is just moistened–don’t work it hard.
Pour batter into the preheated cast iron skillet and bake 30 – 40 minutes, or until a toothpick inserted in the center comes out clean (190º F inside). Cut into wedges or squares and serve warm.
* The ancient barley breads might have been sourdough or flat breads.
Adaptation from Alton Brown’s bread recipe from the Food Network.

Maria’s Apple Recipes

CHIEFTAIN APPLE BREAD

In one bowl mix
2 1/2 cups flour
4 1/2 tsp. baking powder
1/2 tsp. each cinnamon, allspice, ginger

In another bowl mix 1 1/2 cups sugar
3/4 cups butter
1 egg, beaten
1/2 cup milk

When both bowls are thoroughly mixed, stir together only enough to mix. Don’t over stir.
Then have 2 apples peeled. Grate w/ cheese grater into mix. Stir & put in greased loaf pans. Makes 2 large loafs or 4 small. Bake @350* 45mins for large size loaf. Check for doneness w/ toothpick. Carefully take out of pans as they come out of the oven, to cool or they will “sweat” & cool all the way before cutting or you will get crumbs. Chieftain was a famous restaurant in Wenatchee that people would go to just to get this bread. It was a secret recipe that I acquired from someone that worked there.

COCOA APPLE CAKE

In one bowl mix
2 1/2 cups flour
2 tablespoons baking cocoa
1 tsp. each cinnamon, allspice, ginger
1 tsp. baking soda

In another bowl mix
1 cup butter
2 cups sugar
3 eggs
1/2 cup water

When both bowls are mixed, mix together. And add;
1 cup nuts
½ cup chocolate chips, I like to also put in ¼ cup butterscotch chips
2 apples peeled and grated.
Makes 3 large loaf & 5 small loafs. Also can be baked in a tube pan.
Bake @ 325* for 60 to 70 mins. For the larger sizes. Less for smaller. Check for doneness w/ toothpick.

“Maria’s” NATURALLY DRIED FRUIT STUFFING

3 Tablespoons dried black cherries-quartered (Can sub. rainier cherries or manoka raisins)
¼ cup dried cots cut into ¼ in pieces. (Can sub. Nectarines or pluots).
3 Tablespoon dried pears cut into ¼ in. pieces
1 cup dried Royal Gala apples broke into small pieces. (Can sub. Grannys or Pink Ladys).
1/3 cup chopped Mac nuts, slivered Almond or Pecans
½ cup butter (can sub any oil)
1 small minced red onion
½ cup apple cider (can sub any juice).
1 Tablespoon fresh ginger finely minced(optional)
½ teaspoon each sage, paprika & sea salt
4 cups cubed fresh whole grain bread (your favorite bread)
1 medium carrot grated
1 cup minced celery (can sub fennel stalks)
Optional: 1 cup grated pepper jack cheese (can sub any cheese)

Cook & stir onion, celery, spices, apples, pears, ginger & 2 Tablespoons butter in med saucepan until onion is tender, about 10 to 15 minutes on medium. Mean while in large bowl combine remaining dried fruit, cheese, nuts, bread cubes & carrots. Mix well. When onions are tender add remaining butter to melt. Add cider, stir into bread mixture until evenly coated. Form into ½ cup balls. If balls won’t hold form add a little more cider. Place evenly on greased baking dish bake for about 25 minutes @ 350* or until crisp & golden brown. Can be put into greased muffin tins.

For a change try adding a colored bell pepper seeded & diced to the onion mix.
To spice it up add 2 jalapenos seeded & finely minced to the onion mix.
TIP: Use your kitchen scissors to cut dried fruit.

Also for a change try fresh apples & or pears grated into the bread mixture. And omit the juice.

APRICOT BRITTLE

1/2 cup h2o
3 cups sugar
cook on med till golden Brown.

On greased cookie sheet spread evenly ¼ cup toasted slivered almonds
1 cup choc. Chips
1 cup chopped dried apricots
Mix

Pour sugar mix on top let cool and harden then break into serving sizes.
Store is air tight bag

FRUIT CHIP COOKIES !!
^^^^^^^^^^^^^^^^^^^^^^^
½ cup sugar
½ cup brown sugar
1/3-cup butter
1/3 cup shorting
1 egg
1-teaspoon vanilla
1 ½ cups all-purpose flour
½ teaspoon baking soda
1/2 cup copped nuts
1/2 cup chopped dried fruit

Heat oven to 350’
Mix sugars, butter, & shorting then add egg and vanilla
Mix together flour and soda
Mix W/ egg mixture add nuts and fruit
Drop dough by rounded teaspoons on ungreased cookie sheet about 2 inches apart
Bake 8-10 minutes until golden brown

HARVEST LOAF BREAD

bowl One
1 ¾ cups flour
1 tsp. Soda
1 tsp. Cinnamon
½ tsp salt-opt
½ nutmeg
¼ tsp cloves
½ cup butter
1-cup sugar
2 eggs

Bowl two
½ cup butter
1-cup sugar
2 eggs

add one and two together quickly .
Add ¾ cup pumpkin
¾ cup Chopped dried fruit
¾ cup chopped nuts
Pour into 1 9×5 greased loaf pan

PEACH LAYER BARS

Makes 24 servings
1 cup brown sugar
1 cup butter or margarine
1/2 teaspoon salt
1 3/4 cups rolled oats
1 3/4 cups flour, sifted
1/2 teaspoon vanilla

Cream sugar and butter until light and fluffy. Add oats, salt, vanilla and flour. Mix until blended.

FILLING:

1 cup Dried White flesh Peaches, Cut fine
1 cup sugar
1/2 cup hot water
1/2 cup chopped nuts (optional)

Combine sugar, Peaches and water. Cook over medium heat 15 minutes, or until creamy, stirring frequently. Line a well-greased shallow pan (8xl2-inch) with half the flour mixture, add the filling, and sprinkle remaining flour mixture on top as evenly as possible. Bake in 350° F. oven 30-35 minutes, or until lightly brown. Cool and serve.
Makes 6 dozen cookies or 64 bars

CHERRY AND CHOCOLATE CHIP COOKIES

1 cup dried Cherries
1 cup (2 sticks) butter or margarine
2 cups granulated sugar
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
2 cups quick-cooking oats
1 cup semi-sweet chocolate pieces

Makes 12 muffins
Cream together butter and sugar. Add eggs and vanilla; beat well. Combine flour, cinnamon and baking powder; gradually add to creamed mixture. Stir in oats, Cherries and chocolate pieces. Mix well, dough will be very stiff. For cookies, drop by teaspoonfuls on ungreased cookie sheet. For bars, divide dough in half and spread each half in a greased 8-inch square pan. Bake in 350° F oven. For cookies, bake 15 minutes; for bars, bake 30 minutes. Use a table knife to cut bars while still warm. Cut lengthwise into 1-inch strips, turn pan and cut crosswise every 2 inches.

DOUBLE CHOCOLATE MANOKA & NUT COOKIES

Yields 2 dozen 2-inch cookies.
1 Cup Manoka raisins
1/2 cup softened butter or margarine
3/4 cup granulated sugar
l egg
1/2 teaspoon vanilla
1 cup all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup semi-sweet chocolate chips
1/4 cup dry roasted peanuts-coarsely chopped

Preheat oven to 350° F. In large mixer bowl, beat butter, sugar, eggs and vanilla until light and fluffy. Stir flour, cocoa, baking soda and salt together in small bowl and add to butter mixture. Blend. Stir in raisins, chips and nuts. Portion onto ungreased baking sheet. Bake 8 to 10 minutes or until set. Cool slightly on pan; remove to wire rack and cool completely.

HEARTY FRUIT BRAN MUFFINS

1 ½ cups mixed dried fruit chopped finely
11/2 cups bran flakes cereal
1/2 cup fruit juice
1 egg or 3 tablespoons egg substitute
1/2 cup non-fat milk
6 ounces apple juice concentrate
3 tablespoons vegetable oil
1 large banana, mashed
2 tablespoons honey or ¼ cup brown sugar firmly packed
1 1/2 cups oat flour or whole wheat or all-purpose unbleached
flour
1/2 cup rolled oats
1 teaspoon cinnamon
11/2 teaspoons baking soda
2 teaspoons baking powder

Combine bran flakes in a large bowl with fruit juice, moisten evenly. Add egg, milk, apple juice concentrate, oil, banana, mixed dried fruit and honey. Mix well.
In a small bowl, combine flour, oats, cinnamon, baking soda and baking powder. Add to bran mixture and mix well.
Line 12 muffin cups with paper liners. Spoon batter into cups. Bake at 350°F for 20 minutes or until done.

No Knead Bread – Slow & Speedy Versions

No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
TOTAL TIME
1 hour 30 minutes (plus 14 to 20 hours’ rising)

Ingredients
• 3 cups all-purpose or bread flour, more for dusting
• 1/4 teaspoon instant yeast (I use 1/2 teaspoon)
• 1 1/4 teaspoons salt
• Cornmeal or wheat bran as needed
Preparation
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
YIELD
One 1 1/2-pound loaf

SPEEDY No-Knead Bread:

Time: About 1 hour, plus 4 1/2 hours’ resting
Ingredients:
3 cups bread flour
1 packet instant yeast (or a generous spoonful of bulk yeast)
1 1/2 teaspoons salt
Oil as needed.
1. Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy (add a little extra if the dough isn’t wet everywhere). Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees (or warm the oven just a little, turn it off, and let the dough absorb the warmth).
2. Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.
3. Meanwhile, heat oven to 450 degrees. Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats for a half hour. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
4. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: 1 big loaf.

Shared by Eleanor Hartmann