Any Home Bakers Here?

[Aria]

Ron I took your Sandwich Bread Recipe....that made 2 large loaves for me and reduced the white flour and am going to try the following:

Multi Grain Bread

2 1/4 cups warm water
4 tlbs yeast
1/2 cup honey
1/3 cup cooking oil
1 tsp salt
2 eggs
1 cup nonfat dry milk
2 cups whole wheat flour
1 cup rye flour
4 cups all purpose flour
1/2 corn meal
1/2 cup rolled oats
1/2 cup wheat germ
1tlbs vital wheat gluten

Mix place in greased bowl let rise double about 1 hour
Divide dough into 2 balls....shape place in baking tins
rise to top of tin. 375 degree oven 35 minutes

Working on this one will let you know how it developes. Regards, Aria

 

[ronott1]

Ron I took your Sandwich Bread Recipe....that made 2 large loaves for me and reduced the white flour and am going to try the following:

Multi Grain Bread

2 1/4 cups warm water
4 tlbs yeast
1/2 cup honey
1/3 cup cooking oil
1 tsp salt
2 eggs
1 cup nonfat dry milk
2 cups whole wheat flour
1 cup rye flour
4 cups all purpose flour
1/2 corn meal
1/2 cup rolled oats
1/2 cup wheat germ
1tlbs vital wheat gluten

Mix place in greased bowl let rise double about 1 hour
Divide dough into 2 balls....shape place in baking tins
rise to top of tin. 375 degree oven 35 minutes

Working on this one will let you know how it developes. Regards, Aria

It should work!
If it does not raise enough, you can add half a cup of gluten flour to it. The amount of flour will change.

I have added 9 grain cereal to bread and rolls too. The trick is to cook it a bit first so that is is not too hard in the bread

 

[Aria]

It should work!
If it does not raise enough, you can add half a cup of gluten flour to it. The amount of flour will change.

I have added 9 grain cereal to bread and rolls too. The trick is to cook it a bit first so that is is not too hard in the bread

Thanks for the input....perhaps I will decrease the all purpose flour
and add 1 cup of Bread Flour. It will be fun trying to perfect it.
Thanks again, Aria

 

[ronott1]

Thanks for the input....perhaps I will decrease the all purpose flour
and add 1 cup of Bread Flour. It will be fun trying to perfect it.
Thanks again, Aria

It will be very tasty!

 

[MagpieDucks]

Ron I took your Sandwich Bread Recipe....that made 2 large loaves for me and reduced the white flour and am going to try the following:

Multi Grain Bread

2 1/4 cups warm water
4 tlbs yeast
1/2 cup honey
1/3 cup cooking oil
1 tsp salt
2 eggs
1 cup nonfat dry milk
2 cups whole wheat flour
1 cup rye flour
4 cups all purpose flour
1/2 corn meal
1/2 cup rolled oats
1/2 cup wheat germ
1tlbs vital wheat gluten

Mix place in greased bowl let rise double about 1 hour
Divide dough into 2 balls....shape place in baking tins
rise to top of tin. 375 degree oven 35 minutes

Working on this one will let you know how it developes. Regards, Aria

Let us know how it turns out!

 

[pennyJo1960]

for anyone feeling ambitions I am posting how to make a starter on your own also I did make one as I was waiting for mine from @ronott1 he was sending ended up combining them later but held onto the recipe for making your own


Sour Dough Starter from Scratch
Ingredients
1/2 cup plain yogurt
1/2 cup milk ( skim, regular or buttermilk) 1/2 cup unbleached flour
Directions
1. Mix the milk and yogurt together in a glass or pottery container (Do not use metal).
2. Place lid on it, but don't seal it (sealed starters have been known to explode).
3. Put mixture in a warm place (80 to 90 degrees) for about 24 hours.
4. The yogurt and milk will separate forming a large curd, when adding the flour just stir it all back together.
5. Add the flour stir, and put back in warm place for 3 to 5 days; stirring daily.
6. It will bubble and have the odor of fermentation it is ready to use.
7. Remember the starter is a living thing and needs to be fed and fed frequently when an infant.
8. I feed the "infant" weekly by placing it on the counter for several hours and allowing it to come to room temperature.
9. Then remove 1/2 cup starter, discarding the remainder.
10. Feed the 1/2 cup with equal amounts of milk (buttermilk will produce a stronger sour taste) and unbleached flour; i.e. 1 cup flour and 1 cup milk plus 1/2 cup of starter.
11. If you would like, you can feed the starter with 1/3 cup dry milk powder and 2/3 cup bottled water in place of the 1 cup milk.

 

[Aria]

for anyone feeling ambitions I am posting how to make a starter on your own also I did make one as I was waiting for mine from @ronott1 he was sending ended up combining them later but held onto the recipe for making your own


Sour Dough Starter from Scratch
Ingredients
1/2 cup plain yogurt
1/2 cup milk ( skim, regular or buttermilk) 1/2 cup unbleached flour
Directions
1. Mix the milk and yogurt together in a glass or pottery container (Do not use metal).
2. Place lid on it, but don't seal it (sealed starters have been known to explode).
3. Put mixture in a warm place (80 to 90 degrees) for about 24 hours.
4. The yogurt and milk will separate forming a large curd, when adding the flour just stir it all back together.
5. Add the flour stir, and put back in warm place for 3 to 5 days; stirring daily.
6. It will bubble and have the odor of fermentation it is ready to use.
7. Remember the starter is a living thing and needs to be fed and fed frequently when an infant.
8. I feed the "infant" weekly by placing it on the counter for several hours and allowing it to come to room temperature.
9. Then remove 1/2 cup starter, discarding the remainder.
10. Feed the 1/2 cup with equal amounts of milk (buttermilk will produce a stronger sour taste) and unbleached flour; i.e. 1 cup flour and 1 cup milk plus 1/2 cup of starter.
11. If you would like, you can feed the starter with 1/3 cup dry milk powder and 2/3 cup bottled water in place of the 1 cup milk.

 

[Aria]

for anyone feeling ambitions I am posting how to make a starter on your own also I did make one as I was waiting for mine from @ronott1 he was sending ended up combining them later but held onto the recipe for making your own


Sour Dough Starter from Scratch
Ingredients
1/2 cup plain yogurt
1/2 cup milk ( skim, regular or buttermilk) 1/2 cup unbleached flour
Directions
1. Mix the milk and yogurt together in a glass or pottery container (Do not use metal).
2. Place lid on it, but don't seal it (sealed starters have been known to explode).
3. Put mixture in a warm place (80 to 90 degrees) for about 24 hours.
4. The yogurt and milk will separate forming a large curd, when adding the flour just stir it all back together.
5. Add the flour stir, and put back in warm place for 3 to 5 days; stirring daily.
6. It will bubble and have the odor of fermentation it is ready to use.
7. Remember the starter is a living thing and needs to be fed and fed frequently when an infant.
8. I feed the "infant" weekly by placing it on the counter for several hours and allowing it to come to room temperature.
9. Then remove 1/2 cup starter, discarding the remainder.
10. Feed the 1/2 cup with equal amounts of milk (buttermilk will produce a stronger sour taste) and unbleached flour; i.e. 1 cup flour and 1 cup milk plus 1/2 cup of starter.
11. If you would like, you can feed the starter with 1/3 cup dry milk powder and 2/3 cup bottled water in place of the 1 cup milk.

 

[Aria]

Penny THANKS. Written so I can understand and will try.
I baked a loaf of Italian Bread...woDreamer recipe and placed it in a tin. Came out GREAT.

Now I have the milti grain recipe in tins to rise and bake. Will take photos. Waiting to see what happens.

 

[N F C]

Penny THANKS. Written so I can understand and will try.
I baked a loaf of Italian Bread...woDreamer recipe and placed it in a tin. Came out GREAT.

Now I have the milti grain recipe in tins to rise and bake. Will take photos. Waiting to see what happens.

Looking forward to seeing your photos!