Connect with us

Recipes with Whole Wheat Pasta

The Master Recipe: Whole Grain Artisan Bread – Mother Earth News

Published

on

Through employees

Item picture

PHOTO: MARK LUINENBURG

By mixing the batter in large quantities and then using it as needed, you can really make this artisanal whole wheat bread in five minutes a day!

The recipe here is an excerpt from the new book Healthy Bread in Five Minutes a Day: 100 New Recipes with Whole Grains, Fruits, Vegetables and Gluten-Free Ingredients (Thomas Dunne Books, 2009). This is the highly anticipated sequel to the hugely popular Artisan Bread in Five Minutes a Day: The Discovery That Revolutionized Home Baking, which taught us how to make delicious and crispy artisan bread with just a few minutes of work. We introduced this basic technique to you in our article Five Minutes a Day for Freshly Baked Bread. Now you can use the no-knead storage dough method with even healthier recipes. To order one of the fabulous cookbooks (and get even more delicious yet easy recipes!) Visit MOTHER EARTH NEWS Shopping. If you have any questions about these recipes, please post them in the comments section at the bottom of this article and King Arthur Flour’s baking experts will answer them.

Artisan wholemeal bread

We present a whole grain bread in the shape of an elongated oval with a delicious and nutritious mixture of seeds. It bakes easily and makes great sandwiches. Our wet dough develops sourdough character over two weeks in the refrigerator. By mixing the dough in large quantities without kneading it and using it as needed, you can really bake this bread in five minutes a day (with no rest and oven time).

Follow the directions below to make enough batter for at least four 1-pound loaves. The recipe can easily be doubled or halved.

5 1/2 cups whole wheat flour
2 cups all-purpose unbleached flour
1 1/2 tbsp (2 sachets) yeast granules
1 tbsp kosher salt (or to taste)
1/4 cup vital wheat gluten
4 cups of lukewarm water (Note: for herb-flavored breads, you can add a teaspoon of dried herbs to the water.)
Cornmeal or parchment paper
1 to 2 tbsp whole seed mixture to sprinkle the crust: sesame, linseed, caraway, raw sunflower, poppy seeds and / or anise (optional)

Mixing and storing the batter

1. Measure the dry ingredients. Use measuring cups for dry ingredients (avoid 2 cups compressing the flour) to gently scoop up the flour, then sweep the top layer with a knife or spatula. Whisk together flour, yeast, salt, and vital wheat gluten in a 5 liter bowl or preferably in a resealable (non-airtight) plastic container or food-safe pail. Plastic buckets with lids (or even vented) for dough storage are readily available.

2. Mix with water – kneading is not necessary. Heat the water a little warmer than body temperature (about 100 degrees Fahrenheit). Add to the dry ingredients and mix without kneading with a spoon, a food processor (with a dough attachment) or a high-performance stand mixer (with a paddle). You may need to get your hands wet to incorporate the flour if you are not using a machine. Do not knead! It’s not necessary.

You’re done when everything is evenly damp, with no dry spots. This step is done in a few minutes and results in a wet dough that remains loose enough to conform to the shape of its container.

3. Let rise. Cover with a lid (not airtight) or cover loosely with plastic wrap. Let the mixture rise at room temperature until it begins to collapse (or at least flatten on top), which takes about 2 hours. Longer walking times – even overnight – do not change the result. Fully chilled wet dough is less sticky and easier to work with than dough at room temperature. So if this is your first time trying our method, it is best to put the dough in the refrigerator overnight (or at least 3 hours) before forming a loaf.

After chilling, the dough appears to have shrunk back down. It never goes up in the bucket again, which is normal for our dough. Whatever you do, don’t knock that batter down! With our method, you are trying to keep as much gas in the dough as possible, and when you knock it down, the gas will knock out and your breads will become denser.

On the baking day

4. Quickly shape a loaf. First, prepare a pizza bowl by sprinkling it liberally with cornmeal (or lining it with parchment paper or a silicone mat) to prevent your loaf from sticking to it when you put it in the oven. Dust the surface of your chilled dough with flour. Pull up a 1 pound (grapefruit-sized) piece of batter and cut it off with a serrated knife or kitchen scissors. Hold the dough in your hands and add a little more flour if necessary to prevent it from sticking to your hands. Gently pull the dough surface down on all four sides, turning a quarter turn to form a ball. Most of the dusting meal falls off; it is not intended to be incorporated into the batter. The bottom of the ball may appear like a collection of bunched ends, but it flattens out as you rest and bake it. The properly shaped end product is smooth and cohesive.

The entire process should take no more than 20 to 40 seconds. If you process the dough longer, your bread may become too dense.

5. Shape a narrow, oval loaf and let it rest. Gently stretch the ball to lengthen it and taper the ends by rolling and squeezing them between your palms.

6. Let the bread rest – Loosely covered with cling film – 90 minutes on the pizza bowl (40 minutes with fresh, unrefrigerated dough).

Alternatively, you can let the loaf rest on a silicone mat or a greased baking sheet. Depending on the age of the dough, you may not be able to rise much during this time. There will be increased rising during baking.

7. Preheat the oven thirty minutes before baking to 450 degrees, with a brick on the middle rail. To store water, place an empty grill tray on a different rack that does not interfere with the rise of the bread.

8. Paint and paint. Just before baking, brush the top of the bread with a little water with a pastry brush. Sprinkle with the seed and nut mixture. Using a serrated bread knife, cut the loaf with quarter inch deep parallel cuts across the top.

9. Steam baking. After 30 minutes of preheating, you are ready to bake. With a quick, jerky motion of your wrist, slide the loaf forward off the pizza bowl and onto the preheated baking stone. If you used parchment paper instead of cornmeal, it will slide onto the stone with the loaf. If you’ve used a silicone mat or baking sheet, just place it on the stone. Quickly but carefully pour about a cup of hot water into the grill tray and close the door to catch the steam. Bake for about 30 minutes or until the crust is browned and feels firm (smaller or larger breads require adjustment of the resting and baking times).

If you’ve used parchment paper, a silicone mat, or a baking sheet under the loaf of bread, carefully remove it and bake the bread directly on the stone or an oven rack when the bread is about two-thirds of the baking time.

When you take the bread out of the oven, it may crackle or “sing” audibly if it is initially exposed to room temperature air. Let the bread cool completely, preferably on a wire rack. The perfect crust can soften at first, but solidify again when it cools down.

10. Store the remaining batter in your container in the refrigerator and use it for the next few weeks. You will find that even a day of storage will improve the taste and texture of your bread. The dough ferments and takes on sourdough properties. If your bucket is empty, don’t wash it! Mix another batch in the same container. The matured dough glued to the sides gives you a head start on sourdough taste. To take it even further, add up to 2 cups of your old batter.

Visit Healthybreadinfive.com to find tutorials, photos, videos, and a community of other 5 Minute Daily Bakers. Our website is interactive; We will answer your questions ourselves. Have fun baking and enjoy your bread!

Recipes for healthy bread without kneading

Multigrain bread recipe
Anadama corn bread recipe
Cinnamon Raisin Whole Grain Bagels Recipe
Simple crusty bread without kneading
Five minutes a day for freshly baked bread

Check out the Knead-Free Healthy Bread Recipes for tips, ideas, and nutritional information on how to make bread.

Published October 27, 2009

RELATED ARTICLES

Organic Growers School of Asheville and national media brand MOTHER EARTH NEWS announce a collaborative effort for the Organic Growers School Regional Spring Conference, March 18-20, 2022 at Mars Hill University, Mars Hill, NC.

Item picture

One of the best parts of photography, especially wildlife photography, are the magical moments. You know what I mean: everything just fits in the most unexpected and beautiful way you know, you just know, you just have something special. The environment, the lighting and the subject come together to create something that you […]

Item picture

Side view of red Ford Mach E Electric. Photo by Seth Leitman Let’s hear it for Ford Motor Company expanding the Mustang family into the electric age with the 2021 Mustang Mach-E. It’s an all-new, all-electric SUV, born from the same all-American ideals that inspired the world’s best-selling sports coupe. Developed in […]

Item picture

Recipes with Whole Wheat Pasta

Guiding the way to thrive

Published

on

Jan Juc naturopath Rebecca Winkler has always found joy in the practice of cooking nourishing meals for others.

That pastime spilled over into developing recipes and it was during lockdown that her culinary passion led her to become a qualified plant-based chef and a raw dessert chef.

Now the mum-of-two has expertly thrown all of her skills into the mix to achieve a long-held goal of producing a book.

Released as an eBook, with a print version to hopefully follow, 14 Day Whole Food Feast is a comprehensive two-week meal plan designed to nourish the body and delight the tastebuds.

Within its pages are recipes for whole food snacks, lunch and dinner meals, lunchbox ideas, and time-saving tips.

14 Day Whole Food Feast by Rebecca Winkler is available now as an eBook.

“My motivation was both personal and professional,” Rebecca says.

“On a professional note, I found so many patients were having difficulty finding family-friendly, whole food recipes to help them navigate various dietary needs.

“The recipes are easy to follow, a shopping list is provided and time frames are taken into account so slower cooked meals or more time-consuming recipes are saved for weekends.”

Rebecca says the eBook can function purely as a recipe resource or be followed meticulously for a 14-day reset.

“Food prep guidance is given at the start of each week in order to get ahead and be organized as possible.

The eBook includes lunch, dinner and snack ideas, as well as shopping lists and naturopathic advice.

“Dinners are often incorporated into leftovers for lunch the next day and naturopathic guidance is provided around ways to maximize your time by incorporating regular exercise and practicing self-care.”

The idea for the book began to brew in 2019 during a solo trip Rebecca took with colleagues which gave her the space to establish a clear vision for the content she wanted to share.

“I began developing and refining recipe, enlisting a beautiful photographer and graphics team to allow my dream to be realised.

“The long-term plan is to release a number of other eBooks and, eventually, print a hard copy, real-life book to be loved and to splash your chocolate and bolognaise sauce on. The kind of recipe book that you find yourself grabbing time and time again.”

The eBook is filled with nutritious recipes and much more.

So, what are some of Rebecca’s personal favorites featured in her carefully curated eBook?

“Ooh, that’s like trying to choose a favorite child,” she laughs.

“I know it might seem boring, but the slow-cooked bolognaise with hand-made gluten-free fettucine is an absolute favourite.
“We make it weekly in my house and every time my kids exclaim ‘this is the best bolognaise ever’.”

The slow cooked beef pie, kafir lime chicken balls and whole food cranberry bliss balls are also hard to pass up, she says.

Rebecca avoids listing ideal ingredients for people to incorporate into their diet, instead saying the most beneficial ingredients are those that make you feel at your best.

“Not everyone tolerates grains, some don’t tolerate fruit, others have difficulty digesting meat and protein.

“My advice is to listen and take note of how your body feels when you eat.

“Are you bloated, do you have pain in your gut, loose stools, headaches or fatigue?

Rebecca is a qualified naturopath, as well as being a plant-based chef and raw dessert chef.

“I am more inclined to advise people to source good quality ingredients, grow what they can, and cook from scratch as much as time and money allows.

“Eat three meals a day and snack only if you are hungry, growing, pregnant or exercising.

“Try to consume 30-35ml of water per kg of body weight. Add plenty of vegetables, fresh herbs, variety and colour.

“Our gut flora thrives on variety, so mix up your veggies, fruits, grain, legumes and proteins. Eat the rainbow.”

To get the most out of the eBook, the author suggests reading it from cover-to-cover and choosing a 14-day period where you are at home and have minimal social engagements.

Rebecca is passionate about naturopathy which she describes as a holistic, comprehensive view of the body in its entirety and “a wonderful adjunct to Western Medicine for patients as it ensures medical due diligence is exercised, adequate diagnostic testing where appropriate and an individualized approach to restoring health”.

Rebecca’s advice is to “eat the rainbow” when it comes to healthy food choices.

She says many of her clients are seeking ways to regain optimal health following extended periods of lockdown during the pandemic.

“There is no doubt that most of us found ourselves allowing more in alcohol and comfort foods over lockdown, which is nothing to feel ashamed about.

“In such a difficult, confining and overwhelming time, we sought comfort where ever it may lie for us.

“This is not a failure, it was merely a way for so many to cope. I never judge anyone’s choices, I merely try to support, understand and listen.

“Often we already know what we need to do to rebuild or move forward, simply sharing and being heard without shame or judgment is therapeutic.

“I cannot describe to you the genuine joy that seeing people thrive provides.”

14 Day Whole Food Feast retails for $19.95 and on the Rebecca Winkler website. Discover more and contact Rebecca via her Facebook page, Instagram @rebeccawinklernaturopath or email [email protected]

Continue Reading

Recipes with Whole Wheat Pasta

Get to know farro and other superfood whole grains

Published

on

By Casey Barber, CNN

Quinoa has reached a level of superfood status not seen since the great kale takeover of the aughts. Equally embraced and mocked in pop culture, it’s become the symbol of the grain bowl generation. It’s not the only whole grain that’s worth bringing to the table, however.

The world of whole grains is wide, and if quinoa and brown rice have been the only grains on your plate, it’s time to expand your palate. Here’s an introduction to whole grains, along with tips for cooking and enjoying them.

What’s a whole grain?

The term “whole grains” encompasses all grains and seeds that are, well, whole. They retain all their edible parts: the fiber-rich outer bran layer; the carbohydrate-rich endosperm center, which makes up the bulk of the grain itself; and the inner core, or germ, which is packed with vitamins, protein and healthy fats.

On the other hand, refined grains such as white rice and all-purpose flour have been milled to remove the bran and germ, stripping away much of the fiber, protein and vitamins, and leaving only the starchy endosperm.

“A lot of people don’t realize that whole grains contain several grams of protein in addition to vitamins and antioxidants,” said Nikita Kapur, a registered dietitian nutritionist in New York City. With every serving of whole grains, “you get a ton of minerals, B vitamins and fiber, which is especially important for good health.”

So-called “ancient grains” fall under the umbrella of whole grains, though the phrase is more of a marketing term than a marker of a more nutritious option. Ancient grains refer to whole grains like millet, amaranth, kamut and, yes, quinoa that have been the staple foods of cultures for several hundred years. They are not hybridized or selectively bred varieties of grains, like most modern wheat, rice and corn.

And though quinoa has gotten all the press as a whole grain superfood, there’s good reason to try others. Trying a variety of whole grains isn’t just a way to mix up your same-old side dish routine. It’s also a chance to get a wider portfolio of minerals and more into your diet.

“Suffice to say, we need to have a more diverse plant-based diet” to get the full complement of recommended nutrients in our meals, Kapur said, “and we can’t get it from the same 10 or 20 foods.

“One grain might have more manganese, another more zinc or magnesium, and another more protein,” she added. “Try one as a pasta, one as a porridge — you do you, as long as there’s a variety.”

Familiar foods like oats, corn, brown and other colors of rice, as well as wild rice (which is an aquatic grass), are all considered whole grains, but there are many others you’ll want to add to your regular repertoire.

Some whole grains to get to know

amaranth is a tiny gluten-free grain that can be simmered until soft for a creamy polenta-like dish, but it also makes a deliciously crunchy addition to homemade energy bars or yogurt bowls when it’s been toasted. To toast amaranth seeds, cook over medium heat in a dry pan, shaking frequently until they begin to pop like minuscule popcorn kernels.

Buckwheat is gluten-free and botanically related to rhubarb, but these polygonal seeds (also called groats) don’t taste anything like fruit. You might already be familiar with buckwheat flour, used in pancakes and soba noodles, or Eastern European kasha, which is simply toasted buckwheat.

Faro is the overarching Italian name for three forms of ancient wheat: farro piccolo, or einkorn; farro medio, or emmer; and farro grande, or spelled. The farro you typically find at the store is the emmer variety, and it’s a rustic, pumped-up wheat berry that’s ideal as a grain bowl base. Or make an Italian-inspired creamy Parmesan farro risotto.

Freekeh is a wheat variety that’s harvested when unripe, then roasted for a surprisingly smoky, nutty flavor and chewy texture. Freekeh’s taste is distinctive enough that it steals the spotlight in your meals, so use it in ways that highlight its flavor. It’s fantastic in a vegetarian burrito bowl paired with spicy salsa, or in a warming chicken stew.

kamut is actually the trademarked brand name for an ancient type of wheat called Khorasan, which features large grains, a mild taste and tender texture. It’s a good, neutral substitute for brown rice in a pilaf or as a side dish. Or try this high-protein grain in a salad with bold flavors like arugula, blood orange and walnut.

millet is a gluten-free seed with a cooked texture similar to couscous. Teff is a small variety of millet that’s most frequently used as the flour base for Ethiopian injera flatbread. Try raw millet mixed into batters and doughs for a bit of crunch, like in this millet skillet cornbread recipe, or use either teff or millet cooked in a breakfast porridge.

How to cook any whole grain

While cooking times vary for each grain, there’s one way to cook any whole grain, whether it’s a tiny seed or a large, chewy kernel: Boil the grains like pasta.

Bring a large pot of water to a boil and add a handful of kosher salt. Add the grains and cook, tasting as you go, until tender. Small grains like amaranth and quinoa can cook fully in five to 15 minutes, while larger grains like farro and wild rice can take anywhere from 30 minutes to one hour — so keep an eye on your pot and check it frequently.

Drain well in a mesh strainer (to catch all those small grains) and either use immediately or allow to cool slightly, then refrigerate for later meals. Cooked whole grains can also be portioned, frozen and stored in airtight bags for up to six months.

If you want to cook your whole grains in an Instant Pot or other multicooker, this chart offers grain-to-water ratios for many of the grains mentioned here.

The CNN Wire
™ & © 2021 Cable News Network, Inc., a WarnerMedia Company. All rights reserved.

Casey Barber is a food writer, illustrator and photographer; the author of “Pierogi Love: New Takes on an Old-World Comfort Food” and “Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats”; and editor of the website Good. foods Stories.

Continue Reading

Recipes with Whole Wheat Pasta

Travel: A quaint county seat with Mayberry charm | Lifestyles – Travel

Published

on

I finally ventured out for my first road trip of 2022 earlier this month. It’s been way too long since I took a little trip and it was long overdue. My last little getaway was in Chicago the week of Christmas. The day I returned I wasn’t feeling very well and an at-home test confirmed that I had COVID — again.

The first time was in November 2020 and it was a severe case that landed me in the hospital with pneumonia and difficulty breathing and then many months of recovery. Luckily this time around it just lasted a couple of weeks. At the same time I was pushing through COVID we were in the process of moving. And my Dad, who had tested positive for COVID not long before me, passed away. So, it’s been a heck of a start to 2022. A getaway was much needed.

It was a brief 24 hours in the Indianapolis area, but as always I packed a bit in and had a lot of good food. On our way down we stopped off in Rensselaer for lunch at Fenwick Farms Brewing Co. and took a little walk to check out the murals that are part of the Ren Art Walk. That evening I attended a media opening of the newly reopened Dinosphere exhibit at the Children’s Museum of Indianapolis.

People are also reading…

It’s a place I adore and still enjoy visiting even though my kids are teenagers and young adults now. I love being greeted by the huge Bumblebee character on the way in from what is probably my favorite action move, “The Transformers.” The largest children’s museum in the world has so much to see and I’ve loved having the chance to explore it both with and without my kids.

After the event it was a quick overnight at Staybridge Suites in Plainfield, and in the morning we headed to Danville. Danville is the county seat of Hendricks County. I adore county seats with downtown squares and this is one of my favorites. On an earlier visit there we were in town for the Mayberry in the Midwest festival, which had lots of activities related to the classic TV show “The Andy Griffith Show” that was set in the fictional town of Mayberry.

Danville definitely has that charming, inviting, friendly small town vibe that feels like it could be a sitcom setting. We ate at the Mayberry Cafe where old episodes play on television screens and the menu is full of down-home, made-with-love comfort foods, with a specialty being “Aunt Bee’s Famous Fried Chicken.” I tried it and it was very tasty. The whole place made me smile like Opie after a fishing outing with his dad.

This time our dining destination was The Bread Basket. I had tried their desserts at a few events, but it was my first time dining in. It’s located in a house that was built for the president of Central Normal College in 1914 and is cute and cozy. It’s a breakfast and lunch spot, so plan to go early and be prepared for a wait during peak times (but it’s well worth it).

My Dilly Turkey Sandwich on fresh wheat nut bread with an Orchard Salad was delicious. I loved that they had a combo option where you could pick a half sandwich and half salad or cup of soup. But the desserts are the real star here. I stared at that dessert case for several minutes — and I wasn’t the only one.

I was seated next to it, and watched intently each time they removed a pie or cake from the case to cut a slice. I tried the Hummingbird Cake, which was a perfect treat without being too rich, and then noticed another that was so unique I had to get a slice to take home — the Blackberry Wine Chocolate Cake. If you go there and are overwhelmed with choices, go with this. You won’t regret it.

After lunch, we made our way over to the Hendricks County Historical Museum & Old County Jail, which is just off the square. For someone like me who loves history, this was a wonderful stop to incorporate into our day. It was built in 1866 and used as a jail all the way up until 1974. You can go into the old jail cells (two on the female side and four on the male side) and tour the sheriff’s home.

An exhibit has information and artifacts from when Central Normal College existed (later Canterbury College). There’s also a temporary chronological exhibit about music and musicians, featuring many Hoosier hitmakers.

After the visit, I took a breezy little walk around the square, where I was reminded that there is a nostalgic old movie theater. The historic Danville Royal Theater dates back to the early 1900s and shows current movies for just $5 a ticket.

It was then getting close to dinner time, so we decided to eat before we headed back home. A place in the nearby town of North Salem had been recommend to me and I am so glad we took time to visit. I chatted for a few minutes with Damiano Perillo, owner of Perillo’s Pizzeria. He’s a native of Palermo, the capital of Sicily. The food is authentic and almost all of it is made fresh daily, including their garlic rolls, marinara and alfredo sauces. The New York-style pizzas are perfection.

They even have a nearby garden where they grow many of the fresh vegetables and herbs used in their dishes. They have gluten free pastas, too, and the lady at the next table had some and was raving about it. We also tried the homemade Sicilian cannoli and the limoncello flute, and trust me when I say to definitely not skip dessert.

There was one last food stop. Although we had just eaten, I realized we’d be driving right by Rusted Silo Southern BBQ & Brewhouse in Lizton and just couldn’t pass it up. I made my husband pull in and pick up some food to go. We got the brisket and their house made pimento cheese, chorizo ​​and kielbasa and took it home. I was introduced to it last fall and there is a reason they have been voted Best BBQ in the Indy area four years in a row. I loved hearing about how this eatery located next to a railroad literally stops trains in their tracks to get food from this award-winning BBQ joint.

All three of these places — The Bread Basket, Perillo’s Pizzeria and Rusted Silo are ones that you should absolutely include in your itinerary if you happen to be in the Indianapolis area.

Continue Reading

Trending

Copyright © 2017 Zox News Theme. Theme by MVP Themes, powered by WordPress.