Thursday, May 14, 2015

Ezekiel Flour Mix & Waffles

This recipe has been our families' favorite whole-grain waffle mix recipe for decades! 

This recipe originally stems from the Holy Bible:

Ezekiel symbolically illustrates the siege and famine that will befall Jerusalem.

Ezekiel 4:9 Take thou also unto thee wheat, and barley, and beans, and lentiles, and millet, and fitches, and put them in one vessel, and make thee bread thereof, according to the number of the days that thou shalt lie upon thy side, three hundred and ninety days shalt thou eat thereof.



EZEKIEL FLOUR Mix & WAFFLES
Yield: 3 (4-square) Waffles

Dry Mix:

1/4 cup red wheat
1/4 cup barley
1/4 cup dry small white beans
1/4 cup lentils
1/4 cup millet
1/4 cup fitches, aka: spelt (or use white wheat)



Dry Mix: Add to hopper of an electric grain mill; grind to create the mix. I used my wonderful old Magic Mill stone grinder.


Batter:
2 cups Dry Mix
2 cups BB BUTTERMILK | "Better Baking" 
2 eggs, separated (egg whites whipped)
2 Tbsp honey
2 Tbsp salted butter, melted
2 tsp baking powder
1 tsp salt

Batter: With a fork, combine dry mix with BB BUTTERMILK, eggs yolks, baking powder and salt.


Helpful Hint: Use a hand-stick blender and w/whisk attachment to whisk egg whites barely into soft peaks, (but NO more) or waffles will taste dry, gently fold into batter.

Waffles: Cook until waffles are browned, mine takes about 7-minutes. Don't open the waffle maker, until (a few seconds) AFTER the steam stops escaping.


Helpful Hint: Note, I use a traditional waffle maker to make thinner waffles, instead of thicker Belgium waffles for (this particular recipe). The other grains help lighten the consistency, so these waffles aren't as heavy as basic whole-wheat waffles. Plus you should whip the egg-whites separately.

Plus, to crispy the waiting waffles... 
Preheat oven to 200°F. Transfer waffles to cooling racks, place (unstacked) in oven, keeping warm and crispy for 5-15 minutes before serving.

Enjoy,

Sharon Anne

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I receive small monetary compensations from the links to any products or services on this blog, but you never pay anything extra. Please note, I only endorse products that I believe may be of value to my readers.

   

Monday, May 11, 2015

Buttermilk Wheat Bread (Single Loaf: 2 recipe sizes)


FOR BREAD MACHINE or STAND MIXER

This is the same recipe as posted for the Bosch, just scaled down to a (single-loaf: 2 recipe sizes).  

Since I've gone Gluten Free, I can no longer eat this particular type of bread, but I thought I'd share it for those who might enjoy it. Wow, I've even lost weight since this video too, hahaha!

 


For the money, my Sunbeam bread machine bakes just fine. It's just that for normal loaves... I rather hand-shape and oven bake my loaves. That might be different, if I had a Zojirushi Supreme, with its traditional-shaped pan. 

Alternately, to make in a KitchenAid mixer, see KitchenAid Mixers: Kneading Tips. You can make a single-loaf now in Bosch Universal Mixer with the Dough Hook Extender.Or just make the same recipe with a larger batch of dough, see (Bosch: 2 recipe sizes).

Counter Clock-Wise: Butter, salt, Saf-Instant yeast, red & white wheat, BB Buttermilk, bread flour and 1.5 lb loaf.
Enhanced Yeast Mix: (pictured below)

As an added convenience, I would pre-weigh 10-oz and 14-oz bags of (combined) red & white whole-grain wheat, for a quick grind, anytime at a moment's notice. I also had my "Better Baking" Buttermilk and my Enhanced Yeast Mix prepared too. 




BUTTERMILK WHEAT BREAD
Makes: 1 (8 x 4) loaf pan, 24-oz
Or 1 (12 x 4) Pullman pan, with lid

 RECIPE - for 1.5 lbs 

5 oz (2/3 cup) BB Buttermilk, warmed to 110°F
4 oz (1/2 cup) distilled water, 110°F
1 scoop (2-3 Tbsp) honey
1 oz (2 Tbsp) salted butter, softened, unmelted
3/4 tsp salt, or w/ unsalted butter (use 1 tsp)
5 oz (1 cup) 100% RED wheat, fresh ground flour
5 oz (1 cup) 100% WHITE wheat, fresh ground flour
5 oz (1 cup) bread flour
2 Tbsp Enhanced YEAST Mix

 
BB Buttermilk & Enhanced Yeast Mix

BB Buttermilk: the same amount of store-bought is (well... okay) in this recipe. Yet honestly, it doesn't hold a candle to making your own "better baking" buttermilk w/ Instant ClearJel®Plus, helps rotate your dry milk storage! 

Instant ClearJel®: my SECRET INGREDIENT! It's often in commercial recipes. This loaf actually gets a double shot of Instant ClearJel©, while adding the BB Buttermilk and Enhanced Yeast Mix recipes. Not to mention, (but I will) it's what I use to set up all my jams and pie fillings too... You'll want it, it's fabulous, breads love it! 

Enhanced YEAST Mix: (combined includes) 1 1/2 tsp (EACH) SAF Red instant yeast or Red Star, lecithin powderand vital wheat gluten. Plus 1 tsp Instant ClearJel, 1/4 tsp baking soda & a pinch of Fruit Fresh, aka: ascorbic acid. 

DIRECTIONS follow below
________________________________________

BUTTERMILK WHEAT BREAD
Makes: 1 (12 x 4) Pullman pan, w/o lid, 32-oz
 RECIPE - for 2 lbs 

7 oz (1 cup minus 2 Tbsp) BB Buttermilk, warmed to 110°F
5 oz (1/2 cup plus 2 Tbsp) distilled water, 110°F
2 oz (1/4 cup) honey
3/4 oz (4 tsp) salted butter, softened, unmelted
1 tsp salt, or w/ unsalted butter (1 1/2 tsp)
7 oz (1 1/3 cups) 100% RED wheat, fresh ground flour
7 oz (1 1/3 cups) 100% WHITE wheat, fresh ground flour
6 oz (1 1/4 cups) bread flour
2 2/3 Tbsp Enhanced YEAST Mix


May substitute regular for BB Buttermilk, just add same amount; believe me the latter makes this even better!

Enhanced YEAST Mix: (combined includes) 2 tsp (EACH) SAF Red instant yeast or Red Star, lecithin powderand vital wheat gluten. Plus 1 1/2 tsp Instant ClearJel, 1/2 tsp baking soda & a pinch of Fruit Fresh, aka: ascorbic acid. 
________________________________________

NEEDED EQUIPMENT
(Additional Info: detailed at end of post.)

BREAD MACHINE: check manual for order of ingredients.
STAND MIXERS: see KitchenAid Mixers: Kneading Tips.
In a Bosch Universal Mixer with (small-batch) Dough Hook Extender.
KITCHEN SCALE: weighing is more accurate rather than (volume).
LOAF PANS: 8 x 4 Basic  12 x 4 Pullman pan (lid extra)
THERMOMETER: instant-read 
KNIFE: electric (optional)
BAGS8" X 4" X 18" clear poly bags

DIRECTIONS

Ingredients: Spray dough blade and shaft; fit the blade in pan, helps to keep it from sticking later. Combine the buttermilk & water in a saucepan to warm until 110°F; test with an instant-read thermometer, and then add to bread machine pan. Add honey, butter and salt. Add flour, spread out to cover the corners; add Enhanced YEAST Mix.



Dough Cycle: Press START. Wait 5 minutes for dough to knead, allowing for wheat flour to absorb liquids. Open the lid, the dough should feel soft and pliable, slightly tacky, but not sticky. Taste it; should TASTE as good as a baked loaf. If it doesn't, use a salt shaker to sprinkle in as much salt as needed. Plus the dough should feel soft and pliable, slightly tacky, but not sticky. If either too wet or dry, add water or flour, only 1-tsp at a time, until the dough become as soft as a baby's bottom.

Shaping: Once the cycle is finishes, allow the dough to rise until double. Remove to shape hand and place in a sprayed 8 x 4 (or 12 x 4) loaf pan. Cover loaf; allow dough to rise 1 to 2-inches above the rim of the pan.



Comparing: Fresh Ground Wheat vs. King Arthur Whole-Wheat. BIG Difference! Left has both red & white "fresh ground" whole-grain flours and store-brand bread flour. Right, just King Arthur "premium" whole-wheat and store-brand bread flour.

Bake: Preheat OVEN to 350°F. Bake 30 minutes. Test internal temperature of a loaf, with an instant-read thermometer. A fully baked loaf should register 195°F to 205°F, (lower temp) best for High Altitudes.


                                 

Cool, Slice & Bag: Patience is a virtue in baking! Don't slice for bread yet! Cool for at least 30 minutes and slice with an electric knife for perfect (non-gummy) slices. Do NOT bag loaf when warm or hot. Doubled-bagged, unsliced loaves have a better freezer-life, although not as convenient as sliced loaves. Defrost bagged on the counter, until thawed, try avoiding the microwave.

Nutrition Per Slice: 110 Calories; 1g Fat (10.0% calories from fat); 4g Protein; 22g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 118mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

Most Warmly,
Sharon Anne

Bread Machines: SunbeamZojirushi Supreme or Virtuoso
Bread Pans: 8 x 4 Basic  12 x 4 Pullman pan (lid extra)
Kitchen Scales: OXO Good Grips   Ozeri Pronto 
Instant-Read Thermometer:  Weber Digital  Taylor Classic  
Electric Knives: Black & Decker  Cuisinart
8" X 4" X 18" Clear poly bags: Bread Bags w/Ties, 100 count

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I receive small monetary compensations from the links to any products or services on this blog, but you never pay anything extra. Please note, I only endorse products that I believe may be of value to my readers.
 
       



Thursday, May 7, 2015

VERY BEST: Buttermilk Wheat Bread (Bosch: 2 recipe sizes)

I have only shared my VERY BEST bread recipes during my online cooking classes and live ones (I've done), or with close friends and special online ones.
Before I had to go Gluten-Free, this recipe was the backbone to our family. When I was raising teenagers, we went through nearly 4 loves a week, of just this recipe alone.

They'd make Dagwood Bumstead sandwiches, using 3-4 slices, out of it... all the time!

They're now gone & grown now. I figured, since now I can't eat it; DARN, I might as well just go ahead and SHARE IT!
 
BUTTERMILK WHEAT BREAD, tops brushed with butter.

BUTTERMILK WHEAT BREAD 
Makes: 2 (8 x 4-inch) loaves, 24-oz each
 
RECIPE - for 3 lbs 

1 1/4 cup BB Buttermilk, warmed to 110°F  
1 cup + 2 Tbsp distilled water, (why distilled?)
6 Tbsp honey
Tbsp salted butter, softened, unmelted
1 1/2 tsp salt  (w/ unsalted butter, use 2 tsp salt)
2 cups + 2 Tbsp 100% RED wheat (whole-grain) flour 
2 cups + 2 Tbsp 100% WHITE wheat (whole-grain) flour 
2 cups bread flour
Tbsp Enhanced YEAST Mix

My BB Buttermilk recipe, aka: "Better Baking" Buttermilk does actually make amazingly bread, better than even regular buttermilk. Plus helps rotate dry milk storage! May substitute same amount of store-bought. 

Enhanced YEAST Mix: (combined includes) 1 1/2 tsp (EACH) SAF Red instant yeast or Red Star, lecithin powderand vital wheat gluten. Plus 1 tsp Instant ClearJel, 1/4 tsp baking soda & a pinch of Fruit Fresh, aka: ascorbic acid. 

Instant ClearJel©: During my 30 years of bread making (and teaching), ICJ is one of my very favorite ingredients. It's thickens my BB Buttermilk and it's in the Enhanced Yeast Mix recipe. Breads LOVE it!


DIRECTIONS follow below
________________________________________


BUTTERMILK WHEAT BREAD

Makes: 5 (8 x 4) loaves, 21-oz each
or 4 (9 x 5) loaves, 24-oz each
or 9 (5.5 x 3) loaves, 12-oz each


RECIPE - for 7 lbs

BB Buttermilk

3 3/4 cups BB Buttermilk, warmed to 110°F 
1 2/3 cups distilled water 
3/4 cup honey
4 Tbsp salted butter, softened, unmelted
4 tsp salt (w/ unsalted butter, use 5 tsp salt)
4 cups 100% RED wheat (whole-grain) flour
4 cups 100% WHITE wheat (whole-grain) flour
4 cups bread flour

2/3 cup Enhanced YEAST Mix

May substitute regular for BB Buttermilk, just add same amount; believe me the latter makes this even better!

Enhanced YEAST Mix: Simpler to make a larger batch-mix, add by Tablespoons instead.


________________________________________
HIGH CAPACITY MACHINE: Bosch Universal Mixer 
LOAF PANS:  (5) 8 x 4 pans or (4) 9 x 5 pans or (9) 5.5 x 3 pans
THERMOMETER: instant-read
KNIFE: electric (optional)

DIRECTIONS

DOUGH: Fit a high capacity mixer (i.e.: Bosch) with the dough hook. In a saucepan or microwave, heat buttermilk with water to 110°F; test with an instant-read thermometer. If it separates, simply pour into work-bowl. Add honey, butter and salt. Measure in HALF the flours and add in Enhanced YEAST Mix. Cover and blend until smooth. Now with machine running, slowly add remaining flour, 1-cup at a time, stop adding flour when the dough begins to clean the sides of the work-bowl. Set a timer, allowing dough to knead for 8 minutes, to fully develop gluten. Remove cover and dough hook. Re-cover with a tea-towel, allow dough to rise for 30 minutes, or until doubled.



SHAPING: Divide and shape desired amount of loaves by hand; place in sprayed pans and cover with a tea-towel to rise 30 minutes, 1 to 2-inches above the rims.



Comparing: Fresh Ground Wheat Vs. King Arthur Whole-Wheat. BIG Difference! Left has both red & white "fresh ground" whole-grain flours and store-brand bread flour. Right, just King Arthur "premium" whole-wheat and store-brand bread flour.

BAKE: Preheat oven to 350°F and bake 30 minutes. Test center with instant-read thermometer. Finished loaf should register 195°F to 205°F, lower range best for higher altitudes. Cool on wire rack for 30 minutes for (non-gummy) slices. Slice with an electric knife for perfect slices.

BAG: Wait till loaf completely cools before bagging, doubled-bag to freeze; thaw at room temperature and avoid microwaving.




Nutrition Per Slice: 110 Calories; 1g Fat (10.0% calories from fat); 4g Protein; 22g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 118mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.



Most Warmly,
Sharon Anne

*Bosch for Universal Mixer Reviews
Bosch Universal Mixer (alone)
Combo Set: Bosch Universal Mixer, w/ Blender and (includes) Cookie Paddles 

Dough Hook Extender(use for small batches)

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I receive small monetary compensations from the links to any products or services on this blog, but you never pay anything extra. Please note, I only endorse products that I believe may be of value to my readers.

    

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