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Serpent Snack Time
23/01/2009 11:25 pmIzzie's been experimenting with munchies. Part of the Scrooge Resolution for the new year is to cook lots more stuff in the Lair rather than eating out
Just the perfect excuse to use a bag of organic whole grain wheat flour with only a couple of months left before its use by date
In spite of having a ridiculous number of recipe books, this serpent always resorts to improvisation when baking bread.
Basically a couple of cups of warm water with sugar and yeast tossed in and let to rise for ten minutes or so just to see that it works. Had too many bad batches to take chances especially when using very good quality flour
Once we know it's kosher then it's time to toss in enough flour to make a spongy sort of mix which gets left to rise for an hour or so before adding the remaining flour
Apart from having to only knead once, it avoids the problem of the bread being too heavy and dry which is quite common when adding all the flour at once
Well. It turned out most tasty indeed. More than 70% whole grain but not at all heavy like so often happens. Such a pity that there was not a gram of butter to be found. Resorted to macadamia oil instead
But tried a twist by cooking only half and letting the remainder keep on rising for another day or so before tossing it into the oven this evening. Will soon find out what difference a day can make.
Really must start snooping about to find a grain mill suitable for domestic use. Whole wheat flour has such a short shelf life compared to the boring bland white stuff. Storing sacks of wheat would solve that problem
In Germany, it's normal among the greenies to grind grain at home or to be able to go to an organic sort of store and get grain ground on the spot. It must make an amazing difference to the taste and most definitely to the price
Petunia with her mulcher on the wish list and Izzie with her mill - what a sad pair of weird greenies we are
Just the perfect excuse to use a bag of organic whole grain wheat flour with only a couple of months left before its use by date
In spite of having a ridiculous number of recipe books, this serpent always resorts to improvisation when baking bread.
Basically a couple of cups of warm water with sugar and yeast tossed in and let to rise for ten minutes or so just to see that it works. Had too many bad batches to take chances especially when using very good quality flour
Once we know it's kosher then it's time to toss in enough flour to make a spongy sort of mix which gets left to rise for an hour or so before adding the remaining flour
Apart from having to only knead once, it avoids the problem of the bread being too heavy and dry which is quite common when adding all the flour at once
Well. It turned out most tasty indeed. More than 70% whole grain but not at all heavy like so often happens. Such a pity that there was not a gram of butter to be found. Resorted to macadamia oil instead
But tried a twist by cooking only half and letting the remainder keep on rising for another day or so before tossing it into the oven this evening. Will soon find out what difference a day can make.
Really must start snooping about to find a grain mill suitable for domestic use. Whole wheat flour has such a short shelf life compared to the boring bland white stuff. Storing sacks of wheat would solve that problem
In Germany, it's normal among the greenies to grind grain at home or to be able to go to an organic sort of store and get grain ground on the spot. It must make an amazing difference to the taste and most definitely to the price
Petunia with her mulcher on the wish list and Izzie with her mill - what a sad pair of weird greenies we are
