The Country Baker

The dough has most likely risen too long. On a humid day it will rise faster. Everyday is different. An average rise with SAF instant yeast is between 20-30 minutes. If your dough sinks in the middle on a regular basis, just raise the dough in a cooler spot or decrease the yeast by a pinch(if using 3 T. reduce it to: 2 ½ T.)

The dough is most likely rising too fast. Try rising it in a slightly cooler place.

You need to press out the holes after you take the dough out of the machine or bowl. Give a few good pushes and pulls and presses. Also, let the dough rest for 10 minutes to give the gluten a chance to rest. Then roll the dough out with a rolling pin into a rectangle and roll up tightly. Pinch the sides and bottom seams under while fitting the dough in the greased pan. Some people have success by ‘slapping’ the dough on the counter top a number of times!

My dough is heavy and gloppy. I can’t stretch it and get the soft and silky feel that I am supposed to. The dough is starting to stick to the sides of the bowl again. What did I do wrong?

You have most likely kneaded the dough too long. Once it cleans the sides of the bowl, it should not need too much flour added, if any, after that. I mill about five pounds of grain (18-20 cups of flour) for the Bosch mixer and usually have a cup or two left. On really humid days, I will use most of it and I usually don’t have to mill more flour. Keep in mind that I am in the Midwest and locations in other parts of the country are different. If the dough starts to cling to the sides of the bowl again after it’s already cleared the sides, then it is usually considered over kneaded and you will have to start over. If you add the flour at a continually brisk pace(one cup after another) you should not have a problem. Adding the flour too slowly produces gluten that develops prematurely than the latter addition of flour. Start timing the kneading process once the necessary amount of flour has been added. Sometimes the wheat is lower in protein or higher in moisture than it should be for bread making. Lower protein or higher moisture grains usually result in a heavier bread. In this case, add pure vital gluten to the recipe(1 Tablespoon per cup of flour) or equal amounts of white flour.

You probably have added too much flour. This is easy to do. Just sprinkle a little bit of warm water(start with 2 Tablespoons) into the bowl while it is kneading and be prepared to hold it down as it will bounce while kneading in the water. Keep doing this until the dough starts to loosen up. It’s better to err on the slightly moist side. If the dough is sticking all over your fingers, add more flour, ½ to 1 cup at a time. If kneading by hand, just sprinkle the water over the dough, a few tablespoons at a time while kneading it in.

It could be a number of things like the temperature of the water. The water should be between 115-140 degrees for best results. The SAF instant yeast should not touch the water unless the recipe specifies. In this case, it would be a slow-rise European type bread. Always add the SAF instant yeast to the flour. All of the ingredients should be at least at room temperature and never cold-one exception is the yeast. It can be added straight from the freezer or refrigerator. Your yeast could be old if the bread is not rising, however, SAF instant yeast is very powerful as it’s about 95% active compared to the little yellow packets of regular yeast that you buy in the refrigerated section of the grocery store that are only about 45% active and have a very short shelf life. SAF instant yeast is very reliable and was developed for professional bakeries. It has a very long shelf life of about 1 year in the refrigerator and 2 years on the freezer once its opened.

If there is a draft coming into the room, it could be inhibiting the rising. An air conditioner will do the same. It’s best to close all windows and doors and put a pot of boiling water or soup to bubble away on the stove. Also, preheating the oven with an empty 13 X 9 inch pan(use only metal-glass could break!) works to create steam by first placing the risen bread in the oven above the empty pan and then pouring about 3-4 cups of warm water into the pan. Hurry and close the oven so the steam does not escape. Wait a couple minutes and then spritz the walls of the oven with cold water two-three times in a row. Then, don’t peak until the timer goes off!

Other people like to preheat the oven for 5-10 min. and then turn it off. They then place the rising dough in the oven until it is risen and then turn the oven up to 350 and bake.

A hot pad under the rising dough creates a nice warm place for it to rise. I like to preheat my oven and set the loaves on top(covered with a light towel or cling film) to rise.

Although my bread looks great, when we slice into it, it’s not light and airy. What went wrong?

You could have added too much flour to the dough or over baked it. Over baked bread is usually good fresh out of the oven and then it dries out rather quickly in the next 24 hours. Dough tends to absorb more flour as it’s being kneaded. Go gently when adding flour to the mixture. Greasing the hands instead of adding flour will help to prevent from adding too much flour when kneading by hand.

When using the Bosch mixer, knead the dough for only 2-3 minutes on low and let the dough rest for 10-60 minutes. Knead again for a minute or two and rest for the same amount of time. Rest the dough again, for about 10 minutes. Shape the dough into the pans and rise until ready to bake. This often produces a softer dough.

My dough looks great when I put it in the oven to bake but when I take it out the top has fallen over the sides and the middle has sunk. What went wrong?

Your dough has over risen. Next time bake it a little sooner. On a humid day it will rise faster so keep a close watch on it!

I was taught to measure everything exact for baking since it is a science. Are you telling me that I should forget this rule when I bake?

You will not use the same exact ingredients for bread baking every time! Baking is affected by the weather, particularly humid weather in which you will need to add more flour due to the excess moisture in the air. On a humid day, you may find that you are adding up to 2 cups more flour in your bread recipe! If you live above sea level, you will use an entirely different recipe process for baking. Contact www.familybaker.com for more information on high altitude baking.

When you are baking with leavenings other than yeast such as baking powder and baking soda, the exact measurements will be more consistent, even on a humid day particularly when using all-purpose white flour. However, even then, you may need to add a little extra flour! The way to figure this out is easy: Many doughs should never really stick to your hands. Including a number of cookie doughs. The exceptions are European doughs which are usually loose and slack and holiday cookie doughs such as butter cookies and other rich cookie doughs that must be refrigerated before using. Practice by touching and feeling your dough as much as possible, whether it is cookie dough, muffin batter etc. Chocolate chip cookie dough should look silky but not stick to your hands. Always do a test cookie: if it spreads too thin, add more flour and test again until it right. Refrigerating the dough for 30 minutes helps to ensure a thicker and more substantial cookie(similar to bakery cookies).

When the flour is freshly milled, it’s best to slightly compact it(forget what your Home Ec teacher drilled into you about ‘fluffing it up’!) for a more precise measurement. Weighing flour is best but that’s another method!

Yes! Particularly when using Spelt. The rule of thumb is to use ¼ cup more spelt flour per cup of wheat or white flour in a recipe. A 4 cup recipe of wheat flour would require 5 cups of Spelt otherwise your batter or dough will be too wet or soupy.

Using an instant-read thermometer is a quick and easy way to determine if the inside is done. Just stick the probe into the center of the loaf and once it reaches 190-200 degrees your bread is done!

Yes you can. Just shape it into the pan on the final rise and cover with plastic wrap and place in the refrigerator to rise overnight. It will do all of it’s final rising in the fridge. While the oven is preheating, let it rest on the countertop. Bake as usual adding approximately another 5 minutes to the baking time.

I like to use freshly milled organic hard spring or winter wheat in the red or white variety that has a 14% or higher protein content because this produces a very nice gluten structure. Sometimes anything lower often needs more gluten added to it to produce a lighter dough.

The white wheat is a milder form of red wheat as it lacks the tannic acid that gives red wheat it’s darker color and heartier flavor. It is golden in color and transitions over to the cookie world quite well as they will not look ‘too healthy’ like cookies often do when red wheat is used.

Soft pastry wheat is generally used for pastries and anything that does not require yeast as a leavening agent. Examples are cookies, muffins, pie crusts, coffee cakes etc. Soft pastry wheat lacks the amount of gluten that hard wheat contains. If you tried to bake a loaf of bread with soft pastry wheat, it would be heavy and crumbly. There are red and white varieties of soft wheat. Most people prefer the white. Hard wheat has a higher protein/gluten content which is perfect for high rising loaves of 100 percent whole wheat bread. If you baked a cake or muffin with hard wheat, it would be more coarse and a bit tough although some people don’t seem to mind at all!

Both grains are excellent for bread making, however, Spring wheat is usually higher in protein(gluten). Spring wheat is planted in the Spring and harvested in late summer. It benefits from a rather short growing season with lots of rain in the Spring. Winter wheat is planted in the Fall and the longer germination period results in a larger crop of grain but the protein content can be lower due to it’s dependence on the unpredictable winter weather. Winter wheat awakens in the Spring and is harvested in the Summer as well. I prefer working with wheat that is at least 14% or higher in protein for the lightest baked goods whether it is Spring or Winter wheat. Wheat that is grown out west has a higher protein content and lower moisture due to the drier climate and cooler evenings.

Certified Chemical free grain will use some chemicals at times. Certified Organic-particularly from a trusted source means no chemicals are used on the soil or the grain and the business is inspected to assure quality.

The local feed mill carries grain for only a few bucks a bag. Can I use this grain for my baking?

Only use the grain if it is food grade and fairly clean. Many types of grain are ‘animal grade’ and not too safe for human consumption. The grain may need cleaning and contain small rocks and sticks. I even had a customer report that live grasshoppers were found chirping in her grain! Also, you want to make sure the moisture content is low so that you don’t risk clogging up your mill.

There are many different types of grain in the world and about 30,000 different varieties of wheat! To keep it simple, think of wheat in terms of hard and soft. Hard being used for Bread baking and baked goods that require yeast and soft for pastries that do not require yeast.

Below is a list of the most popular grains and what they are most commonly used for:

This information is excerpted from The Nutriflex Eating Better Program Guide
Compiled by Teresa Ann Dorian, Ph.D. The guide is out of print.

Amaranth

HISTORY:
Amaranth, the sacred grain of the Aztecs, is native to Mexico, Guatemala, Peru and Bolivia. Amaranth was grown for thousands of years but disappeared in the early 1500s during the Spanish conquest.

CHARACTERISTICS:
Amaranth is actually called "grain amaranth" to distinguish it from "vegetable amaranth" which is a closely related plant. Amaranth is a tiny round seed about half the size of a millet seed. The National Academy of Sciences has cited amaranth as one of the world’s most promising foods. There are several reasons for this. It 's a hardy crop, resistant to drought and cold; it is higher in fat and oil than other grains. (It is not, of course, considered a high fat food); it contains the highest quality protein and is unusually high in lysine and methionine-amino acids which are often in short supply in other grains. Amaranth supplies all the essential amino acids, making it a complete protein. The other qualities which make amaranth a "super grain" are its high fiber and its abundance of calcium, iron and vitamin C

Amaranth has a distinct flavor and aroma. Some people might describe it as nutty and sweet, but for others, the flavor is simply too strong. The grain cooks to a rather sticky and glutinous texture which limits its versatility Amaranth is best used in high energy fiber bars and other highly flavored recipes. Most people would not care to have amaranth as a simple complement to a vegetable and bean dish.

HOW TO PREPARE:
Basic Cooked Amaranth: Use a ratio of 2½ to 3 parts water to 1 part grain. Using less water will make the grain chewier. Using more water will give the grain the texture of mushy cooked cereal. Bring the water to a boil and stir in the grain. Return to a boil, then lower the heat and simmer. Keep covered until all the water is absorbed - about 20 to 25 minutes.

Brown Rice

HISTORY:
The English word for food is meal (or ground grain), while in Japanese the term for meal is gohan, which means cooked rice. It is the staple crop for over half the world's population.

CHARACTERISTICS
Only the husk is removed before brown rice is offered to the consumer. In the manufacture of white rice, more than 2% of the protein and almost all of the fat and minerals contained in brown rice are lost. The most serious loss is that of the vitamin thiamine; a lack of this vitamin leads to the deficiency disease beriberi. Although there are several thousand varieties of rice, we distinguish them according to three types: long, medium and short grains, Long grains are fluffy and separate when cooked and are often preferred. Medium and short grains are a bit stickier and more moist and are used to make molds, stuffing, and rice puddings. Basmati rice is often described as delightfully similar in smell to popcorn.

HOW TO PREPARE:
For long and medium grain, use a ratio of 2½ parts water to one part rice. For short grain rice, use 2 parts water to I part rice. Remember to rinse the rice well before cooking. Bring the water to a boil; stir in the rice; return to a boil; lower the heat; then cover and simmer for 45 minutes.

This information is excerpted from The Nutriflex Eating Better Program Guide

Compiled by Teresa Ann Dorian, Ph.D. The guide is out of print

Rye

HISTORY:
Asia Minor is believed to have been the original home of rye. By the middle ages it was established as a major crop in central and northern Europe. Later, in America, rye was used to make an alcoholic drink as well as to provide food. South from the from the Arctic Circle through Scandinavia and the Soviet Union and into northeastern Europe, Germany and parts of France, the production and popularity of rye is the greatest. The English have never cared for rye, but rather have preferred as white a loaf of bread as they could get. Still, everyone but the wealthy ate flour milled from a mixture of wheat and rye, barley and rye or even from oats and rye. In A.D. 857, thousands of people died in the Rhine Valley because of a virulent fungus called ergot which infected the ripe heads of rye Further outbreaks of ergotism seem unlikely because strict precautions are now taken to insure that infected rye is not milled.

CHARACTERISTICS:
Whole grain rye is 12% protein, is rich in B-vitamin complex, and provides generous amounts of iron, calcium, phosphorus and potassium. Overall, it contains higher concentrations of these nutrients than does whole wheat. Rye has the highest amount of lysine of all grains. (High-lysine cornmeal is now available,) The protein value of rye bread is considerably lower than that of wheat bread. Rye is low in gluten and must be combined with additional Vital Wheat Gluten or a high gluten grain such as wheat.

HOW TO PREPARE;
Basic cooked rye is made by using 3 parts water to1 part grain. Bring the water to a boil; stir in the grain; return to a boil; then lower the heat and simmer, covered, for 40 to 50 minutes (or until the water is absorbed).

Triticale

HISTORY:
After decades of research which began over a Hundred years ago, triticale (pronounced tri-ti-CAY-lee) was developed in the 1960s by crossbreeding two types of wheat with rye, resulting in a hybrid that is nutritionally superior to either rye or wheat. The purpose for developing the grain was to obtain the generous yield of wheat and the cold-hardiness of rye. Triticale proved susceptible to the fungus disease ergot and the agricultural difficulties have made it clear that triticale is not the "superfood of the future" as many hoped it would be. Ancient grains which have been re-introduced such as spelt, amaranth and quinoa are the real "super grains".

CHARACTERISTICS:
At 16% protein, triticale is similar to wheat but it contains a larger percentage of the amino acids than either rye or wheat, It also has a good supply of lysine, the amino acid usually deficient in grains. Triticale has the nutty taste of wheat and the pleasantly sour taste of rye. The berries have a long slender shape and are used in the same way as rye or wheat berries.

HOW TO PREPARE:
Basic Cooked Triticale Berries: Use 3½ parts water to I part grain. Bring the water to a boil, stir in the grain, return to a boil, then lower the heat and simmer, covered about 50 to 55 minutes, If the grain is still too chewy for you, add another ½ cup water for every cup of raw grain that was used and simmer until it is absorbed. The berries may be presoaked in water overnight to reduce the cooking time somewhat.

Barley

HISTORY:
In the United States and Western Europe, Barley is eaten mainly as pot barley or pearl barley Pot barley is the whole grain minus the outer husk. It tastes nuttier the pearl barley which lacks most of the bran and husk. Both of these barleys add a delicious flavor and smoothness to soups. Barley is one of the oldest cultivated cereals. It was a staple food in the Egyptian culture. It was also popular with the ancient Greeks. In India, Japan and the Baltic states, it is still a very important food; and in the. Near East it is a staple.

CHARACTERISTICS:
Pot barley is rich in the B vitamins, particularly niacin and thiamine and provides good quantities of minerals, especially potassium, as well as iron, phosphorus and calcium Pearl barley loses half the vitamin and mineral content with the removal of the bran and germ; much of the good fiber content is lost in the milling. Barley is lower in fiber than most grains, even in its whole state.

HOW TO PREPARE:
Use 2½ to 3 parts water to 1 part grain for pearl barley, and 3 to -3¼ part'> water for pot or Scotch barley. Bring the water to a boil. Lower the heat and simmer. Cover until the water has been absorbed, about 40 minutes for pearl barley and 50 to 55 minutes for pot barley.

Corn

HISTORY;
Although more corn is produced than any other cereal except wheat, most of it is eaten by animals. Corn is the one cereal of American origin. Now it is also grown in the warmer parts of Europe, and in Africa, Asia and Australia.

CHARACTERISTICS:
For centuries, the corn which was raised contained less protein than wheat; It also contained inadequate amounts of the amino acids tryptophan and lysine. Tryptophan is needed for conversion within the body to the vitamin niacin; a shortage of niacin may cause pellagra, a disease which is prevalent in places where corn is the staple food. High lysine corn is now being grown and during the past three decades, plant breeders have produced hybrids with more protein and a better balance of amino acids. De-germinated cornmeal has both the bran and germ sifted out. Bolted cornmeal contains the germ but not the bran.

Oats

HISTORY:
In ancient times, oats grew wild in the Near East and North Africa. The first written record of their cultivation dates back to the beginning of the Christian era. They have become one of the most familiar and widely used cereal crops in the Western world.

CHARACTERISTICS:
At 14% protein, oats have the highest protein content of all common grains, second only to the newly revived "super grains," amaranth and quinoa, and the man-made hybrid triticale. Oats contain seven B vitamins, vitamin E, and are mineral-rich. They supply a significant amount of iron and a good amount of calcium and phosphorus. Oats have gained popularity in recent times because they are credited with the ability to reduce cholesterol in the blood. For the maximum benefit in human nutrition, oats should be freshly flaked for use in cereal or baking.

Sorghum

HISTORY:
Sorghum, an important grain in much of Asia (including India and China) and Africa, is resistant to drought and will grow where rice or wheat won't. Worldwide, sorghum is the third largest cereal crop; thousands of acres a year are used to grow it in the U.S. (although here it is used almost exclusively as feed for cattle).

CHARACTERSTICS:
The small, round seeds are somewhat larger than those of millet and grow in clusters at the end of a strong stalk. This stalk is the source of an excellent sweetener called sorghum molasses. As of this writing, Sorghum has not undergone USDA nutritional analysis but it is known to contain very high quality protein that is deficient only in the amino acid lysine.

Wheat

HISTORY:
Wheat, currently the world's most widely cultivated grain crop, has been grown for human consumption for thousands of years. Records of its cultivation have been found in the writings of ancient cultures of Egypt and China, among others.

CHARACTERISTICS:
Wheat is a fairly hardy crop, growing in a variety of climates, though it is dependent on adequate rainfall. The United States is the world's leading producer of wheat:

some 60% is of the crop is exported. There are several common varieties of wheat, including hard red winter wheat, hard red spring wheat, hard white spring wheat, soft red wheat and durum wheat.

Hard winter wheat is planted in the fall. It is usually dry-land wheat, grown without being watered, except by snow or rain. The extreme northern states are too cold for this type of wheat, but it grows well across Idaho, Montana, Oklahoma and Kansas. Dry winters and springs make the protein content high, the moisture low. Hard winter wheat is a high volume producer.

Hard white spring wheat and hard red spring wheat are planted in the spring. Like hard winter wheat, they are not irrigated, thus yielding a high protein and low moisture content. Hard white spring wheat has a light flavor and is particularly nice for sandwich bread, muffins, cookies, etc. Hard red spring wheat has a heartier flavor. Both grains have their enthusiasts and many people enjoy them both. Certainly the difference in flavors needs to be experienced. Then bakers can decide which wheat to use in which recipe. Both make excellent loaves of bread.

Soft red winter wheat has been irrigated. It usually has a larger yield than hard wheat but is rower in protein. Soft red winter wheat is used for pastry flour. It is particularly light, and therefore especially useful in making cakes, cookies, pastries or other baked goods that use baking powder, baking soda, or any leavening other than yeast.

Durum wheat is used for making macaroni, noodles and all types of pasta. Popular demand has caused the milling industry to produce up to 250 different grades of wheat flour.

HOW TO PREPARE:
Basic Cooked Wheat Berries: Use 3½ parts water to 1 part grain. Bring the water to a boil; stir in the grain; return to a boil; then lower the heat and simmer. Cook in a covered pot about 50 to 55 minutes. If the grain is still too chewy for you, add another ¼ cup water for every cup of raw grain that was used and simmer until it is absorbed. The berries may be presoaked in water overnight to reduce the cooking time somewhat.

Blue Corn

HISTORY:
According to tradition, the Hopi Indians used blue corn to prepare for long journeys and strenuous activities.

CHARACTERISTICS:

Blue corn is higher in protein and complex carbohydrates than yellow corn. It contains iron, magnesium, zinc, phosphorous, copper and potassium. Blue corn is currently quite popular because of its very light and sweet taste, It is great for grinding into flour and meal.

Kamut

HISTORY:
Kamut is a highly nutritious ancient form of wheat.

CHARACTERISTICS:
Kamut contains a unique type of gluten which is often tolerated by people who cannot tolerate common wheat. Kamut is considered superior in nutritional value to modern hybridized wheat. It is also higher in potassium and protein than modern wheat. Kamut is delicious whole or ground into flour. Because it is a relative to Durum wheat, kamut flour makes delicious pasta. The buttery flavor of kamut makes it wonderful when cooked as a whole grain, flaked for cereal or milled for flour.

Quinoa

HISTORY:
Pronounced (KEEN-wah) or (kee-NO-ah). The Incas considered quinoa a sacred grain and in ancient South American civilization, quinoa was a staple food, along with corn and potatoes. Although quinoa has been dormant for hundreds of years, it is now being reintroduced.

CHARACTERISTICS:
Quinoa is a complete protein; the only other grains containing all eight amino acids are amaranth and spelt. It is known now as the "super grain" because it comes closer than any other vegetable or animal food in supplying all life sustaining nutrients. Not a true grain, quinoa is technically a fruit. It is known for building strength and endurance with its high source of protein, B vitamins, iron and fiber, calcium and phosphorus. Like amaranth and buckwheat, it can usually be tolerated by those who are allergic to various cereal grains. Each grain of quinoa is wrapped with saponins, a naturally occurring compound that repels harmful insects and birds.

HOW TO PREPARE:
A basic recipe for quinoa is to mix 1 cup of grain with 2 cups of water. Rinse the quinoa. Bring the water and salt to a boil. Add the quinoa and return to a boil. Simmer covered on medium heat for 15 minutes Remove from heat and let stand, covered, for 10 minutes before serving.

Spelt

HISTORY:
Spelt (Triticum spelta) is not wheat (Triticum sativum), and is among the original, natural grains known to man. Modern research in Europe recently has proven that Spelt was grown in Europe thousands of years ago. Mentioned in the Old Testament, Exodus 9:31, 32 and Ezekiel 4:9. Spelt was last of prominence In early medieval Europe. After the 19th century it was forgotten, partly because of its lower yield in comparison to wheat, and also because of the need to mechanically dehull the grain before milling.

CHARACTERISTICS:
For human survival in the future, Spelt is ecologically the ideal grain. It is not a hybrid like wheat and can be grown without fertilizers, pesticides and insecticides. Spelt can be grown even in climates with difficult winters, and therefore was included among the important belongings of many of the early settlers from Europe. A strong hull surrounds the spelt kernel and protects the grain against all types of pollutants in the air. The strong hull also protects the grain during storage and assures the consumer of the freshest possible product. Some nutritionists say that spelt is better tolerated by the body than any other grain.

In the book, Rx Prescription for Cooking and Dietary Wellness, Phyllis Balch and James P Balch M.D., have this to say about spelt:

Better tolerated than any other grain. High in carbohydrates, spelt contains more crude fiber and more protein than wheat including all eight amino acids that are needed in the daily diet to insure proper cell maintenance. The fiber in spelt helps lower cholesterol and plays a role in helping blood to clot. High in the B vitamins, it's the only grain containing mucopolysaccharides.... The immune-stimulating properties of spelt are in its cyanogenic glucosides or nitriIosides called the "anti-neoplastic" vitamin B17. They support the body’s cancer fighting system, W, Weuffen et. Al., Nah-Z.F. Ernaehrungswiss, 18, 1979, pp, 16-22. Spelt also contains special carbohydrates called mucopolysaccharides. which play a decisive role in blood clotting and stimulate the body's immune system, H. Wagner et. al., Economic and Medicinal Plant Research, Vol.1985, Academic Press, London, 113.

HOW TO PREPARE:
Spelt must be soaked overnight before cooking. Cover with water rising one inch above the grain. Bring to a boil. Simmer on low heat for one hour in covered pot.

Wild Rice

HISTORY:
Wild rice is the only grain native to North America. For centuries, wild rice has been cultivated by Native Americans of the Minnesota lake region.

CHARACTERISTICS:
It is actually the seed of a tall aquatic grass that is not a form of rice, nor even a grain at all. We include it here because it is cooked and used as a rice. Since it is never polished or refined, it is rich in nutrients; it has 14% protein, which is higher than many grains. The protein is a high quality, with good percentages of lysine and methionine, amino acids that are usually deficient in grains. It is rich in minerals magnesium, calcium and zinc. It also has higher concentrations of the B vitamins thiamine, niacin and riboflavin than most common grains and is both high in fiber and low in fat. Cooks often mix wild rice with brown rice The cooking times of brown and wild rice are similar and they can be cooked together quite nicely. An even ratio of wild rice to brown rice is excellent. Those who enjoy the strong flavor of wild rice often use it alone or as a poultry stuffing.

Millet

HISTORY:
In ancient India and Egypt, this tiny, round, yellow seed was the staple food, It was also widely used in China before rice became its staple grain. Millet thrives in poor, dry soil which makes it an essential grain in Africa, Legend has it that millet was the favored food of the Hunzas who lived in the foothills of the Himalayas and were renowned for their longevity. In North America, most of the millet grown is used for birdseed and cattle feed. However, when cooked properly, millet is a delicious, versatile and nourishing grain for Humans.

CHARACTERISTICS:
It is one of the smallest grains with a higher protein content than corn, barley or sorghum. It is useful in making porridge and unleavened bread or chapatis. At about 10% protein, millet compares favorably with other grains, especially since its protein is of high quality. It is a particularly rich source of iron and contains good amounts of potassium, calcium, and other minerals, and a good range of the B-complex vitamins. One very important characteristic is that millet is a highly digestible food. It adds a wonderful flavor to cereals, breads and muffins - in fact, all baked goods. It can be ground into flour or meal if desired.

HOW TO PREPARE:
Use 2 parts water to 1 part grain. Use slightly more water if a porridge-like consistency is desired. Bring the water to a boil, stir in the millet, return to a boil, then lower the Heat and simmer, covered, for 30 to 40 minutes, or until the water is absorbed and the grains have burst.

FLAVOR and NUTRITION! Freshly milled flour has a slightly sweet and nutty taste the lends itself beautifully to pancakes, muffins, and breads. Studies have shown that once the outer portion of the bran layer(the protective layer) is broken into, the nutrient value of the inside starts to oxidize immediately thus producing a rancid flour. It is best to store fresh flour directly into the freezer within hours of milling. Fresh milled flour keeps a few weeks in the freezer. After that, it starts to smell strong and is not as desirable in taste. Some people have an allergy to mold on preground wheat-by milling your grain fresh-you can avoid the mold!

People that have gluten intolerance need to mill their own non-glutenous grains such as brown rice, millet and corn. Unfortunately you can’t get a light and fluffy loaf of bread without the gluten but these grains work wonderfully well for muffins, quick breads.

Fiber acts as a ‘broom’ in your system helping to eliminate excess build up of harmful toxins. It keeps the bowels moving a regular basis so that you can feel better!

I use the Nutrimill Grain mill. It’s produced by Kitchen Resource, exclusive distributors of the Bosch Universal Plus Mixer. The Nutrimill grinds from super fine to coarse with a 300 percent increase from fine to coarse, comes with a life time warranty and the best customer service in the business!

Hand milled grain is often milled by using a ‘hand crank’ that produces a slightly more coarse flour than an electric mill. Some hand mills use a stone burr that will eventually have to be replaced and others use steel. To get a finer grind, you can run the flour through again on some models.

There are over 26 nutrients in one single kernel! You are benefiting from the wheat germ and oil which contain large amounts of vitamin E-which is great for the skin and heart!
There are also many other nutrients including: magnesium, B vitamins, selenium, calcium, phosphorous, manganese, Riboflavin, iron and more! Fiber is obviously abundant and plays the important role of safe-guarding the nutrients that are contained inside. Once these nutrients are cracked into and exposed to air, they begin to quickly oxidize!

A kernel of grain contains three main parts: The outer bran, the germ-which contains most of the vitamins and unsaturated fats and the endosperm, which contains most of the protein.

I’m hearing a lot about soaking your grains and or flour overnight for better mineral absorption. Should I be practicing this to get the most nutrient value out of my grain?

Soaking grain or dough softens the bran(preventing the sharp edges from breaking down the stretchy gluten strands), relaxes the gluten(thusly creating a spongier texture that will rise higher and stronger) and neutralizes phytic acid-an enzyme that is known to inhibit certain minerals such as iron, from being absorbed. Now in defense of phytic acid, it is also shown to help fight free radicals so this is a controversial subject! I like to soak flaked grains or whole seeds such as pumpkin and sunflower and add them to my dough for a luxuriously silky and light dough that is more filling and keeps fresher longer.

Never in the refrigerator as this will dry it out. Store it in a plastic bag(soft sandwich type breads and rolls) on the counter for a few days. Sliced crusty breads do well in a loose paper bag. To recrisp the bread: Sprinkle with water and place in a preheat oven at 350 degrees for about 10 minutes.

I am looking for a really soft and squishy bread and roll recipe. Do you have any suggestions?

My Soft and Satiny Bread is perfect for the squishy rolls and soft bread that you are looking for as it has added extra ingredients to condition the dough naturally such as, lecithin, milk powder and dough enhancer.

My Soft and Satiny recipe works great for cinnamon rolls as well! This recipe can be found in my Wildflour Cookbook along with my sourdough cinnamon rolls.

Bread dough freezes well in a sealed heavy-duty plastic bag. To thaw: take out overnight and bring to room temperature. Shape into loaf pan and rise until double on top of a warm, preheated oven and bake as usual.

Can I make the dough the night before for bread and cinnamon rolls and bake it in the morning?

Mixing up dough the night before not only saves you time in the morning but produces a deliciously light and airy dough that you might not want to take the time to make otherwise!

The best way is to knead up the dough as usual and then shape the bread into the pans and cover with plastic wrap to rise in the refrigerator overnight. Depending on the recipe, it should rise fully in the fridge overnight. If not, take it out and set it on top of a preheating oven to bring to room temperature-during this time it should rise in a few hours. Or, let it set out on the counter for 3-8 hours until it doubles in size. Then bake as usual.

Simply put-what you gain in time you lose in flavor. Many people are a fan of slow rise breads because you get a finer crumb and more pronounced yeasty flavor. Sourdough is easier on the digestive system.

Instant yeast needs no proofing (setting the yeast in a bowl of warm water with a pinch of sugar to activate it) as it is so strong that it will mix directly in with the flour to work it’s magic. SAF instant is my choice as many professional bakers rely on it’s stable reputation. It has a shelf life of about 1 year in the refrigerator after it’s opened. It comes vacuum packed so it will last for years unopened if stored cool and dry. The expiration date on the package is mandatory because it’s a food item. I’ve used SAF many months past the expiration date and have never had a problem. Because SAF instant yeast is so powerful, you use about ¼ less than you would regular yeast.

Regular yeast(those little yellow packets that you see in the refrigerated section of the grocery store) needs to be proofed and has a shorter life span. It also takes longer to rise bread made with this yeast. There is about 2 ¼ tsp. in one packet.

Cake yeast is fresh yeast that has a very short life and can usually be found in the refrigerated dairy section of the grocery store.

It’s easy in the Bosch mixer or by hand. Simply put all of the wet ingredients such as the water, oil and honey into the bowl. Add half the flour and all of the yeast. Mix until it looks like pancake batter-should only take a few seconds in the mixer. Cover and let this double(20-30 minutes): this is called sponging. After that add the salt(it inhibits the yeast so add it at the end) and enough of the remaining flour until it is no longer sticky. Knead as usual.

What is the shelf life on: yeast, grain, dough enhancer, vital gluten, oil, honey, and lecithin and what purpose do they serve?

SAF instant yeast, like all yeast, is stamped with an expiration date. However, it comes vacuum packed and is safe to use well past the expiration as long as it is stored properly. This means storing it in the freezer unopened for several years. Once it’s opened, it needs to be stored in the freezer for up to 1-2 years or 6 mos. to 1 year in the fridge. To test it, place some in a little warm water with sugar. It should bubble. If not, toss it. SAF is more active than regular dry yeast so it works just about every time!

Unmilled grain keeps for years in a sealed container so bugs can’t get in-it does not go bad as it is protected by the outer bran coating. Once that is cracked into, the wheat begins to oxidate and go rancid. Freshly milled flour and cracked grains must be kept cold until you are ready to use them. If a grain does sprout, don’t use it as there is no ‘life’ in it. If you notice bugs crawling around in your wheat you can freeze it for about a week. This will kill any potential eggs that might want to hatch. Pick the bugs out that are dead if the wheat is not too infested(sometimes they come to the top and it’s only a few). Never store grain longer than a week in the freezer as it will collect moisture and could clog up your mill! Once milled, it needs to be kept in the freezer for 4-6 weeks or a few weeks in the fridge. If it smells strong or sour toss it. Always bring it to room temperature when using it for baked goods that have yeast. Non-yeasted baked goods work fine with cold flour.

Dough enhancer has about a 1 year shelf life and should be kept in a cool place. I’ve used it past the year date and have not found this to be a problem. It helps to condition the dough naturally and to create a soft and squishy roll or loaf. The ingredients in our Kitchen Resource Dough Enhancer are: Whey powder, tofu powder, vitamin C, yeast, natural flavors.

Vital gluten contains pure wheat protein and will not spoil. Keep it cool and dry for over a year or more. It not only lightens the loaf, it adds strength and stability to the loaf so that when you slice it, it stays together in one piece and has very few crumbs. I add it to my chocolate chip cherry pecan bread to make a light and fluffy loaf studded with oozing melted chocolate. If I don’t add vital gluten, the loaf looks like fruit cake!

Lecithin granules should be kept cool and dry so that they don’t clump. Lecithin helps to preserve the loaf naturally and is derived from soy. Some people take it to lower their cholesterol.

RealSalt is my salt of choice because it is not heat treated and contains minerals which help the bread to rise. It’s mined directly from the earth out in Utah. Many salts, including some sea salts have added aluminum or sugar in the form of anything that ends in ‘ose’ to prevent the salt from caking. I find that a quick ‘tap’ of the wrist is habit forming when using realSalt and is not a bother at all. Besides, the taste is incredible!

Raw honey never spoils and has nutritional value as well. The flavor can’t be beat especially when spread on a slice of freshly baked bread! It also works as an antibiotic on cuts and burns. Buying local honey can alleviate allergy symptoms in some people.

I like to use extra virgin olive oil or grapeseed oil. You can use any oil you wish, just make sure that it is cold-pressed and stored in a glass jar(plastics have been show to leach harmful carcinogens into the oil) for the best nutritional benefit and flavor.

I like the waffle weave pans because they are narrow on the bottom and wider on the top. This means that you will get a slightly higher rise to your bread with a really nice big ‘mushroom top’! The waffle-weave interior keeps the crust from getting soggy. They are nonstick but I still spray mine because I have used soap on them and soap inhibits the pans from being able to ‘pop’ the bread out without some type of grease. My pans are over 12 years old and have not peeled!

The Bosch Mixer should never bounce. If you are doing a small batch of dough and have the machine on high it could bounce. Or, if it’s obviously overloaded it could bounce. The new Bosch Universal Plus has suction cups on the bottom! Be sure to knead on a lower speed as a precaution if you are concerned.

I have actually timed how long it takes me to clean my bosch bowl- a whopping three seconds! Just fill the bowl with hot soapy water after you’ve used it. Then take a vegetable scrubbing brush and go around the ridges to get any dough out. The sides of the bowl should already be cleaned. Rinse thoroughly and down the center column. That’s it! With the new Bosch Universal Plus Mixer the center post comes out from the bottom for easier cleaning! Visit our website for the German Scrubbie brushies that we sell to make cleaning the grooves easier! If you will soak the lids and dough hook in very hot water immediately, they will be easy to clean up as well.

It should last a lifetime. We’ve spoken to customers that have had theirs for over 30 years and it’s still going strong! The Bosch Universal Plus has a sealed transmission which will double the life of the machine. There is also a Good Housekeeping Seal of Approval on the Bosch Universal Plus!

I personally like the plastic bowl as it molds and works with the dough as it is kneading. It’s sturdy enough that it won’t bend and it fits nicely in the dishwasher. The stainless bowls are nice for whipping egg whites for an angel food cake-the plastic bowls whip them beautifully however there is a reaction between the plastic and the egg white that inhibits the cake from rising to its full potential. When the whites are beaten in a stainless bowl, they rise beautifully in the cake. The Bosch Universal traditional stainless bowl will fit a recipe and half(7 ½ pounds of flour) or 7 one pound loaves of bread. This bowl comes with it’s own bottom drive dough hook and lids. You can only knead in this bowl as it does not have a center post for the whips. The new style stainless steel bowl with center post will hold 15 pounds of dough and the dough hook, whips and lids that come with the Bosch Universal Plus mixer fit this bowl as well.

The 6 cup lexan blender(the stuff airplane windows are made of) will crush ice, make smoothies-including vegetable ones, make creamy peanut, almond or cashew butter and grind flaxseeds effortlessly. I even make blender batter pancakes, crepes and muffins using the whole grain and liquids. It is not to be used as a grain grinder as it could dull the blades. However, it will grind coffee beans beautifully! The Bosch blender can sometimes double as a food processor as it will blend a smooth salsa, shred parmesan cheese and grate chocolate!

Below are the optional attachments for the Bosch Universal Plus Mixer:

If you are milling grain that is stored in the freezer for a long period of time, it may have too much moisture in it. Use only dry grain from a trusted source.

The Nutrimill is a very clean mill and you should never have flour blowing out of it no matter how little. Check to see that the lid is in place securely and that the canister is pushed all the way in so that you see the ‘yes’ on the bottom of the mill base.

Place a few drops of super glue around the gasket to hold it in place.

If you purchased your machine through us you can call us here toll free: 877.WE KNEAD Monday-Sat. 8:00 a.m-7:00 pm EST or call Kitchen Resource Bosch at: 800.MY BOSCH MST.

Tell him that you need good tools to work with just as he does with his job. The Bosch name says it all to some men because they know Bosch tools are a good investment. You can also tell him that you will bake lots of home made bread and goodies for him any time he wants :)