The Bread Making / Recipe Thread
I bake my own bread. Always whole wheat, but I can vary the recipe and make herb bread, flax bread, raisin bread, whatever. It's about 15 minutes of actual work but the whole process can take up to 4 hours, so I don't do it all the time, maybe once every few weeks. Most of the time I use store-bought whole wheat pitas for sandwiches or whatever.
I love the smell of baking bread!
And there's no ambiguity about what's in it.
Recipe for Ezekeil Bread???
Does anyone have a recipe for Ezeckiel Bread which I'm probably spelling wrong!! It sounds so good but is expensive. Thanks.
Baking ingredient question
I have a couple of recipes in vegan cookbooks that call for whole wheat cake flour. I've had no problem finding whole wheat pastry flour and regular whole wheat flour, but I have no idea what makes cake flour different from either of these. If anyone knows, please please please tell me. Also let me know if I have to use cake flour or if I can use regular or pastry flour. I really only work with whole grain flours, so regular store-bought white flour isn't an option.
Thanks bunches!
Leah
What is your favourite bread?
I love organic 100% wholemeal sourdough by Pure Bread Bakery - it is so dense and texturised and has a lovely flavour, particularly when it is toasted. The only ingredients are stoneground wholewheat flour, sourdough leven and salt.
I also love the Pure Life essene breads, which come in the following varieties:
- wheat
- wheat with sultanas
- rye
- rye with dates
- rye with dates and walnuts
- essene supreme (wheat and rye mix)
- essene supreme with dates
- essene supreme with dates and walnuts
- spelt
- kamut
All they contain is the sprouted grain, minced into a loaf (with the fruit/nuts added) and a little sunflower oil to grease the loaf pan.
So what is/are your favourite bread/s?
Re: Outstanding Bread Mix!!!
I was just about to ask for an ingredient list, too. :)
But then I found it at the Hodgson Mill site.
It contains: Unbleached and enriched flour (wheat flour, malted barley flour, niacin, iron, thiamine, riboflavin, folic acid); stone ground whole grain rye flour; stone ground whole grain wheat flour; sugar; vital wheat gluten; soy flour; caraway seeds; salt; vitamin C. Packet of fast rise yeast included.
The only potential iffy here that I can see is the sugar. Some vegans avoid it because of it being filted with bone char and some have no problem with that at all. Since it's an American company, they might use bone char filtered sugar but then again they might not. If it's an issue with you then call the company and ask. If it's a non-issue, then enjoy the bread. It looks quite good.
Re: Some baking questions
It's best to use vegan recipes as opposed to "substituting" for animal ingredients that were never meant for baking!
1. I believe the Earth Balance can be used in any recipe. However, I have not tried every single recipe out there.
2. I think raw turbinado sugar is available. Sucanat is similar to refined brown sugar.
3. It has worked for me in every recipe I have tried, but there again, I have not tried every single vegan recipe out there, despite having over 40 vegan cookbooks.
Re: Buying bread shouldn't be this hard
I second the bread machine suggestion. If you don't want to buy one I bet you know someone who doesn't use theirs and will lend you it so you can try it out :)
You might even be able to get someone to make loaves for you in their machine if you say you'll pay for enough flour so you can both make loaves (and buying flour in bulk is generally cheaper).
It's not even that difficult to make bread without a machine, it just takes a long time, but there's only about 10 minutes of actual work to it.