Baby, I'm-a want you. Baby, I'm-a need you.
Since my last endeavors of baking bread were so successful, I decided to try a new recipe. I found a real interesting one using buttermilk and four different type of seeds, poppy, seseme, flax and sunflower. I am aware this sounds potenial for protein overkill, but I think the buttermilk would provide a interesting bite in the flavor. Of course, I could try to substitute buttermilk for soymilk in an attempt to make this particlar recipe more healthy and less fatty. Hmmm, that is an idea to heavily consider. There is one small problem, however. I am unsure where to purchase poppyseeds by themselves and not already incorporated into a product, such as bagels. Perhaps, I could try some caraway seed, instead. That would be an awesome amoramatic!
Since every bread recipe I have tried so far makes two loaves, I gave my friend Jean one loaf for her family's enjoyment. I told her about the new recipe last night and she was totally jazzed. Nummy were her thoughts on the subject. Since she usually keeps flax seed at her house I asked if I could get some from her to try the new recipe and she agreed. It's great to have a friend who can reciprocate!
Kudos to Renae for her encouragement! :) Baking bread is so much fun!
Since every bread recipe I have tried so far makes two loaves, I gave my friend Jean one loaf for her family's enjoyment. I told her about the new recipe last night and she was totally jazzed. Nummy were her thoughts on the subject. Since she usually keeps flax seed at her house I asked if I could get some from her to try the new recipe and she agreed. It's great to have a friend who can reciprocate!
Kudos to Renae for her encouragement! :) Baking bread is so much fun!
posted by Nikki | 12:43 PM
6 Comments:
I'm glad you are having fun!
So, you can buy hard liquor from a drive-through bar or at the gas station (are there no open container laws there?!), but you can't buy a bottle of poppy seeds down there?! That's crazy. If you like, I can send you some!
If you are really interested in using soy milk in the recipe, you could use soy milk and substitute one Tablespoon lemon juice per cup of soymilk. I usually let it sit for a few minutes afterwards. I think you can also use vinegar instead of lemon juice.
Care to share the recipe? Sounds yummy!
I realized my comment was confusing. You'd add one Tablespoon of lemon juice per one cup of soy milk.
The store may have poppy seeds but I have never looked for them before. I'm thinking the spice ailse? maybe? It's not on the ailse with the flax seeds, that's for sure.
Yes, we do have open container laws. Not many people abide by them and folks do get caught all the time. I think it's just a ticketed misdemeanor or a moving violation here. I do make an effort to get my booze home most of time before I begin to drink it. As you can tell, people in La. take their alcohol quite seriously.
Standby on that recipe, lady! I will post it in the thread shortly. Otay?
http://bread.allrecipes.com/az/ButtermilkSeedBread.asp
There's the recipe. It calls for margarine and honey. I'm sure there is some sort of soy margarine or oil you can sub and molasses instead of honey to make it vegan.
I didn't think about using lemon juice in the soymilk, but it makes sense. That would make it a little sour like buttermilk and I have already got some lemons at home. I'm glad you said something. I'm going to make a note of that. Thank you!
Ooh, it looks good. I'm going to try it this weekend. I also need to buy poppy seeds. I think they would be in the spice aisle; that's where I've always seen them. Whole Foods has bulk spices; it's so great. Buttermilk, margarine, and honey are all so easy to substitute, I don't even think twice when looking at a recipe like that.
The book I'm getting these from has measurements for sampler-sized, regular, and large loaves. I'll give you the measurements for "regular", but if you want another, just let me know. I apologize in advance for typos...
I haven't tried this one, but it seems to be right up your alley:
Millet, Wheat, And Six-Seed High Fiber Bread
1 cup water
2 Tbsp honey
1.5 Tbsp canola oil
1 tsp salt
2 Tbsp sunflower seeds
1.5 tsp sesame seeds
1.5 tsp poppy seeds
1.5 tsp caraway seeds
1.5 tsp anise seeds
1.5 tsp fennel seeds
2 Tbsp unprocessed wheat bran
1/3 cup millet flour
1.5 cups whole wheat flour
1.5 cups bread flour
1.5 tsp rapid-rising or active dry yeast
Heat water until warm, 110-115 degrees F;pour it into a large, warmed bowl (swirl hot water in the bowl to warm), and add the yeast and honey. Let stand 5 minutes, until bubbly. Stir in oil, salt, seeds, wheat bran, millet flour, and whole wheat flour. Beat until smooth. Cover and let stand 15 minutes. Slowly add the bread flour, and beat until a soft dough forms. Turn the dough onto a very lightly floured board and knead, adding flour if nec., until smooth and springy, about 5 minutes. Wash the bowl and grease it, palce the dough back in the bowl, turn it over to grease the top. Cover and let rise until doubled, about 1 hour.
Lightly grease a baking sheet. Turn the dough out onto a lightly floured board or lightly oild surface. Punch the dough down, and shape it into a round loaf. Place the loaf, smooth side up onto the baking sheet. Cover and let rise in a warm place until almost doubled 45-60 minutes. Preheat the oven to 375. To glaze, beat an egg with 1 Tbsp water and brush the mixture on the loaf (optional). Bake 25-30 minutes, until the loaf is golden. Remove from pan and cool on wire rack.
I haven't tried the following either, but it also looks like you might like it, and as I've had success with everything else in the book, I feel comfortable recommending it.
Oatmeal Seed Bread
1 cup water
1.5 Tbsp canola oil
1 tsp salt
1.5 Tbsp sugar
1.5 tsp flax seeds
1.5 tsp sesame seeds
1.5 tsp poppy seeds
3 Tbsp toasted sunflower seeds
1.5 Tbsp yellow cornmeal
1/3 cup thick old-fashioned rolled oats
2/3 cup whole wheat flour
1.5 cup bread flour
1.5 tsp yeast
The directions are pretty much exactly the same as the above, so I won't re-type ...stir together everything through the wheat flour before letting sit the first 15 minutes. A round loaf is suggested, but I'd put it in a pan if you want sandwich bread - it'll be fine. 375 degrees for 25-30 minutes.
And finally, one that I HAVE tried...
Dill, Onion, Rye, and Wheat Bread
1/2 cup water
2 tsp sugar
1 large egg
3/4 cup creamed cottage cheese
1 Tbsp butter
1.5 tsp salt
2 tsp dillweed
1 Tbsp dried onion flakes
1/2 cup dark rye flour (I've used light with no problem so use whatever you can get)
3/4 cup whole wheat flour
2 cups bread flour
1.5 tsp yeast
Directions, again, are pretty much the same. All her breads work like that. Yeast + warm water + sugar in warmed bowl for 5 minutes, then add everything through the whole grain flour, let sit for 15 minutes, then add bread flour slowly and knead. This one should go in a loaf pan (but I've made soup bowls out of it, so do what you want), 350 degrees for 35-45 minutes.
And finally...I was going to mention earlier that one time I think I ended up with a brick because I used overly-hot water with the yeast and killed it, and sure enough, there's a "troubleshooting" section in this book that warns against that. It should be 110-115, which is barely hot.
If you need clarification on any of these , or want alternative measurements for a bigger or smaller loaf, just let me know. If you like them, I can give you some more. Good luck!
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