I have developed a recipe for bread that turns out pretty tasty. It is definitely not for those who are allergic to gluten but it may be tolerated
better by some people than store bought bread.
From research I have found that using a little whole grain light Rye flour in the breads makes the sugars slowly be absorbed. Rye also has some
enzymes that help break down the gluten, but if too fast of a yeast is used, they don't have time to work. I buy it at the coop, it costs about a
buck seventy a pound. A pound can make a lot of loaves of bread at a tablespoon a loaf. If you want more Rye taste, add up to a quarter cup. Play
with this to find how much you desire. Remember that when raising this, you need a little more water though.
There are a lot of medical benefits to using whole grain barley flour also. I like it because it makes bread taste better myself. I use bobs redmill
myself, but whole grain barley flour is available at the coop cheaper bulk. It is about four bucks a bag for a pound of bobs red mill, it goes a long
way at a tablespoon a loaf.
Wheat germ is separated from commercial flours because it makes them go rancid faster. Adding back some germ helps our body process the bread
better. It contains some copper, needed to keep down the inflamation caused by the glutamines and to supply an essential mineral needed to break down
glutamates so they can properly be excreted. It also contains some molybdenum, which is necessary to help to break down acetelaldehyde that is formed
by eating sugars and starches in the body. There are also other minerals and possibly some good chemistry to this that I have yet to find. Some of
these minerals are bound but the yeast can take care of that. It softens the bread a little so it is moister, that I like. A bag of Red mill wheat
germ is about six bucks I think but there are a lot of tablespoons in a bag, it lasts about a year for me. The toasted can be in a jar in the
cupboard but the untoasted needs to be kept in the fridge. It looks like yeast, so I keep it in the bag so I don't mix them up with a metal spring
clip securing the folded top. Remember this, clearly mark the wheat germ, you do not want to ruin something.
The yeast I use is red star. It is not a rapid yeast, it is one that has been around for a while. My parents used this yeast. Maybe even my
grandparents, the chemicals it creates seem to be tolerated better by my body than the rapid ones. Maybe it is because of the extra time the enzymes
in whole grains have to work, helping the bread to break down. I don't know, it just seems to taste better with this yeast. You can buy the
individual packets, they usually cost about a buck for three...too expensive for me, I but the brick of red star yeast at about seven bucks, it comes
out to about seven cents a loaf. Why pay more when you don't have to. That brick has enough yeast in it to last over two years. Once open, put in
mason jars in the fridge to keep it fresh. I put it into three pint jars so I don't contaminate it all if something happens. Never put a wet spoon
in the jar, I learned that the hard way.
I use bread flour for this. Bread flour has more gluten in it. I do know that what I add can correct some of the gluten problems to a point. To
switch to all purpose it may need some refining, I have had a lot of problems with collapsing bread if I use the all purpose flours because I am
utilizing enzymes contained in the additions to the bread. I use Dakota made flour myself, it costs about ten bucks for twenty five pounds here.
There are major differences in flours, be aware of that. There is combinations of winter, spring, and summer wheats in them. This does make a
difference, if using another brand a slight adjustment may be necessary.
I use Sea salt, the recipe I have designed is for sea salt, which has larger crystals. If using finer salt, reduce the salt by about a quarter, as
the regular salt has less airspace in it so there is a lot more salt in the spoon.
I use regular olive oil most times, not the extra virgin. If I don't have it I use mazola. It only takes a couple of tablespoons of oil. I think a
person could use some coconut oil, but I don't know how this would melt into the flours.
Of course, I prefer pure cane sugar from Hawaii, but that does not make much of a difference.
I suppose I should post the recipe. I use a bread machine to do all the mixing myself, but thoroughly mix the flours salt and sugar together in a
bowl then add the oil just before putting it in the machine, dumping the proofed yeast mixture in on top.
Add all the below into a small mixing bowl, mixing them together before adding the oil. Dump into bread machine pan.
2 1/2 c bread flour
1 T wheat germ
1 T whole grain light rye flour
1 T whole grain barley flour
1 t sugar
1 1/2 t sea salt
2 T oil
In a cup mix the following together, adding a little more water may be necessary depending on the flours. let this stand about five minutes to
proof...gets foamy on top a little.
1 cup of Warm water
2 1/4 teaspoons of yeast
1/2 teaspoon of sugar.
Dump the proofed yeast mixture on top the flour in the bread machine pan and set on dough cycle. Make sure you add the yeast mixture on top. That
dust sure does get all over the machine if you forget.
After the cycle is complete, pull the bread away from the edges of the pan a little and dump onto floured counter. Spread out into a square about an
inch thick and roll up to put into a larger bread pan. We have about three sizes of these, I think they got different names but I am not a woman, I
don't even want to know the names. To me they are like the three bears, they are all different sizes of the same thing. You can also make rolls out
of this at this point, just cut in chunks and put on a flat pan with sides.
Cover with a small cloth towl and Put in warm place for about an hour, in the pan, it needs to be rounded on top the pan.
I bake mine in the woodstove so I do not know the heat setting. I would guess about 350 degrees. Bake it for about thirty two minutes, spinning it
around if it is in a wood cookstove oven half way through. Tap on the top, it should sound sort of hollow. Butter the loaf top and remove it from
the pan, toss it back on the shelf in the oven for about four minutes, it helps make the side and bottom crust taste better. Remove and throw on rack
to cool. Leave it sit at least twenty five minutes before cutting.
The rolls take about twenty five minutes to bake, butter the tops when taking it out of the oven also. No need to brown the bottom of these. They
make great hamburger buns. It makes about ten buns big enough for a hamburger, shaping them for hot dogs is possible also.
The cost of a loaf or the buns comes to about sixty cents. It may be a little higher depending where you live. Remember, this is using the bulk red
star yeast, I get it from GFS. Add another twenty five cents a loaf if using the packets...that is a forty five percent increase in the cost of a
loaf. If you have never made bread, buy the packets first to try this. No use wasting the yeast. Also, buying bulk and dividing it up between three
families is a good idea. You can get bread flour on sale at about the same price per pound as buying the twenty five pounders also, you do not need
to buy that much at a time if you want to try this.