Healthy home made rye,wheat bread

[angels4u]

Homemade healthy rye, whole wheat bread.

1 cup rye flour

2 cups whole wheat flour

1 cup white flour

1 3/4 cup water

1 tbsp brown sugar 

2 tbsp oil

2 tsp salt

2 tsp yeast

Knead this all together and let rise for about 1 hour, knead again and put in the pan and let it rise again and bake 350 for 40 minutes.

(might need a little extra flour)

 

[New Member]

I have not made bread in years. Might have to try it again soon, I even have a bread maker, if I get ambitious with either, I will post my results.

[angels4u]

1 hour ago, New Member said:

I have not made bread in years. Might have to try it again soon, I even have a bread maker, if I get ambitious with either, I will post my results.

Lately, I'm making sourdough bread

[Omegaman 3.0]

On 10/20/2018 at 3:19 PM, New Member said:

I have not made bread in years. Might have to try it again soon, I even have a bread maker, if I get ambitious with either, I will post my results.

I have a bread-maker around here too, somewhere, i should do the same.

On 10/20/2018 at 4:23 PM, angels4u said:

Lately, I'm making sourdough bread

I love sourdough bread, but, I find that it lasts so well, costs so little, and is so enjoyable, it does not make that much sense to make it. I one time bought a package of sourdough English muffins, to take on a trip with me, road food! Thing is, I left it in the trunk of the car, for several months, forgot about it. When I rediscovered it, i found that it was still soft, not moldy or otherwise seeming distressed, opened the package, and it smelled ok. 

I bravely toasted one, and ate it, seemed fine. I tried one un-toasted, seemed fine. I am convinced that what ever form of life causes sour dough, it is an anti-biotic.

Where did you get your starter culture angels? i admit, that the mad-scientist/alchemist in me, has always wanted to make fake sourdough bread, I may well yet try it.

[angels4u]

3 hours ago, Omegaman 3.0 said:

I have a bread-maker around here too, somewhere, i should do the same.

I love sourdough bread, but, I find that it lasts so well, costs so little, and is so enjoyable, it does not make that much sense to make it. I one time bought a package of sourdough English muffins, to take on a trip with me, road food! Thing is, I left it in the trunk of the car, for several months, forgot about it. When I rediscovered it, i found that it was still soft, not moldy or otherwise seeming distressed, opened the package, and it smelled ok. 

I bravely toasted one, and ate it, seemed fine. I tried one un-toasted, seemed fine. I am convinced that what ever form of life causes sour dough, it is an anti-biotic.

Where did you get your starter culture angels? i admit, that the mad-scientist/alchemist in me, has always wanted to make fake sourdough bread, I may well yet try it.

I made the starter myself and have it going since about February,you would have to feed it weekly or bi-weekly if you don't use it often ,it makes great pancakes also, since I'm not eating too many gluten, this bread is very easy to digest and you're right,the sour taste is yummy. I let the bread machine do my kneading, put it in the pan and let it stand for about 5 hours or longer it depends when it's high enough to bake. I wish I started making it earlier in life as the bread is amazing  The sour dough bread you buy in the store is often artificially soured. You make it from only 3 ingredients, flour, water, and salt. I use spelt flour and unbleached white flour.

[angels4u]

1 hour ago, maryjayne said:

we make our own bread using the slow method - no breadmaker.

Mary, mine sometimes takes 7 hours, depends how warm it is in the house,which kind do you make?

I used to make it without the breadmaker but found a cheap breadmaker   I always have to knead it some before I do it in the pan..

[Amanda Frances]

7 hours ago, Omegaman 3.0 said:

I have a bread-maker around here too, somewhere, i should do the same.

I love sourdough bread, but, I find that it lasts so well, costs so little, and is so enjoyable, it does not make that much sense to make it. I one time bought a package of sourdough English muffins, to take on a trip with me, road food! Thing is, I left it in the trunk of the car, for several months, forgot about it. When I rediscovered it, i found that it was still soft, not moldy or otherwise seeming distressed, opened the package, and it smelled ok. 

I bravely toasted one, and ate it, seemed fine. I tried one un-toasted, seemed fine. I am convinced that what ever form of life causes sour dough, it is an anti-biotic.

Where did you get your starter culture angels? i admit, that the mad-scientist/alchemist in me, has always wanted to make fake sourdough bread, I may well yet try it.

You are so brave to eat that old bread Omega lol.   I have made my own starter as well and have made bread with  it in the bread machine.   It was good.  The only thing is the starter does take a lot of room in the fridge.  I still make some bread once in a while now.  Recently made buttermilk bread (but used skim milk)  My kids liked it.  I sometimes have made 1/2 wheat and half white flour bread too.  

 

[angels4u]

59 minutes ago, maryjayne said:

usually spelt or wholemeal. we do two provings, then bake.

So do I  I only don't use whole wheat flour  anymore..

[Omegaman 3.0]

10 hours ago, angels4u said:

The sour dough bread you buy in the store is often artificially soured.

When I eat something, it is primarily for one or both of two reasons - it is good for me, or it tastes good.

Artificial or natural, "organic" or not, GMO or selective "breeding", these sort of things do not matter in the least to me. Does it taste good, is the texture nice, is it nutritious, is it fattening, those things matter more to me than how we describe or label food. When I was younger, "organic" meant that something came from life, or was carbon based. Crude oil is organic. Then my generation (the hippies) started a fad of idolizing things that were 'natural'. They redefine the word organic, and popularized the new meaning. The reality of it is, ALL food is organic in the original sense of the word. The new organic (and other 'natural' notions) eventually got worked into the culture of what was considered valuable in food.

As an example of how that same sort of thing manifested in society, it used to be that bread was just crushed (ground) seeds with a little water (and in some cultures yeast added), mixed with water and then baked, and that was good enough. The science of baking bread advanced to where it was more mass produced, and people bought their bread in loaves from bakers. This bread was typically tan or brown. Someone discovered that flour, could be bleached, and white bread was invented. Of course, that cost more, extra ingredients, extra time.

It became fasiionable, for those better off financially, to have white bread. Middle income people, would buy it for special occasions, or to impress people with how pure their bread looked, instead of the dirty, dingy bread that most people used. This continued on, at least in the united states, as the norm, though eventually it got to where things we efficient enough, that white bread was only slightly more expense that what we now call wheat bread.

Of course, wheat bread is typically a bit of a misnomer, since white bread is also usually made with wheat flour. Anyway fast forward and it came full circle. We wanted darker wheat breads, seeing them as more flavorful, and more nutritious, and more natural. That last part is true, the others, I do not know, maybe. In any case, because of the increasing demand, darker breads costed more, just the opposite of what was the case before.

Again, improved efficiencies and marketing competition, made it such that the prices tended to level out. However, the general drive for tasty, nutritious bread, relentlessly went one. Since thing, we have seen the development and popularization, of whole grain bread. Often now, these are filled or ant least coated with visible grain kernals. Sometimes, with the kernal of several different grains, not limited to wheat. I admit, I even buy these a lot. They also cost more initially, but again, market forces drove the price down.

It is ironic though, that these grainy breads, cost even less to make, since the milling process is shorter, if you just crack grains instead of grinding them to fine powder. That brings up another oddity, some of us look for stone ground, as if grinding flours using rocks is better than using steel cutters. Food fads and fashion, are interesting.

Bread that is naturally soured, or artificially soured, which one do I want? I do not know. Which one TASTES better, that is why I want SOURdough bread for in the first place. If I could have a bread that was soured using, say vinegar as an ingredient, compared with bread that was allowed to sit in a warm place while a bunch of germs break down it's chemistry biologically, am am not really caring which way it happened. Vinegar (for example) is just the result of that same bacterial process anyway, we just do it ahead of time, and then arrest the process and store if for later.

To make a comparison, if doing it 'naturally' is better, why don't we take some grapes or grains, or other carbohydrates, and and let the germs break them down to sugars, then let that turn to alcohol and them ferment further to vinegar (acetic acid). Then we could use it in salad dressing or whatever.

This would be comparable to sourdough made 'naturally'. If we think that extra work and slow going is of benefit, that is fine. I am just as happy to be efficient and quick, if I get the end result that I am seeking.

To be honest, I would be surprised a bit (not doubting you) that store bought bread was artificaially soured. To me, the better sourdough breads that I have had, are more sour that what I buy in a store. Seems like if store breads were artificially soured, they should taste better. Usually they are not very sour, I always assumed that was because they did not take enough time (in the interest of economics) to let the souring process mature.

I have gone one, way to long (as usual) saying things that people do not need to or want to here. If I do get around to perfecting of finding good ways of making natural or fake sourdough bread, I will likely share them.

[Omegaman 3.0]

6 hours ago, Frances said:

You are so brave to eat that old bread Omega lol. 

Nah, not really. If you said close your eyes, hold your nose, open your mouth, I am going to give you something to eat that has been sitting unsealed in the trunk of a car, for months, that might be brave.

However, I knew what it was, if felt it's texture, I looked for mold, I smelled it, I heated it, and my investigation and preparation, gave me no reason to be overly cautions, I am not that much into irrational fears, I am mostly an evidence based guy. The second experiment, went on the foundation of the first one. No issues from the toasted version, so now, un-toasted. Same result. What did I learn? Go to the clearance rack to buy old sourdough bread that is about to exceed the "best if used by" date.

Some people toss cheese if there are a few spots on it, or avocados, or whatever. I don't. I will admit that I generally cut such spots off, but even that is probably not irrational. Just because something has mold on it, does not mean it is bad for you, or tastes bad. What is cheese, if not milk that had gone bad, yet we buy that intentionally.

It is more about perception, than reality, prejudice, not open-mindedness. The Chinese have what we call century eggs. They are eggs, that for lack of a more technical description are buried for a long time and turn black. I have not eaten them do not want to try them, but I realize that I am acting out of fears and prejudices. Let's call it what it is - choosing to act ignorantly. (no, I am not calling you ignorant, lol)