Saturday, June 27, 2009

working with whey - sprouted bread & eggy salada

early morning sprouted bread making
we are trying something new

soon to be cooked inside these two lovely loafs
  • organic whole wheat flour
  • organic white flour
  • ground golden flax meal
  • sprouted mung beans, lentils, alfalfa, peanut and radish
  • 1 pint of whey collected from cheese making
  • a bit of yeast, salt and brown sugar
this is the first time i've ever baked with whey
i am curious for flavor
now it's just a matter of patience

they are rising beautifully - the dough feels soft - the smell is warm and sweet
fingers crossed

- - - - - - - - - - - - - - - - - - - - - -
drum roll please...
AMAZING!

this loaf, and i am not kidding, is the bestest loaf i've ever made, truly
i'm a huge fan for sprouted and of oatmeal breads as they always seem to have a softness to them that other loafs do not. this loaf did not contain oatmeal, just sprouts - a whole lot of them - about 3 cups worth - 1 1/2 cups per loaf. having never baked with whey, i had no idea what to expect in the flavor department. wow oh wow folks - there is a very very mild sour-doughish bit that hangs nicely on the tongue. i am sold - whey is the way.

here's how i made this round of breads
ingredients -
  • organic whole wheat flour - 3 cups+
  • organic white flour - 3 cups+
  • organic brown sugar - 1/4 cup
  • organic flax seed meal - 1/2 cup
  • yeast - i use a slightly cupped palm full
  • warm to the touch water - 1/2 cup - used to activate yeast
  • fresh rinsed sprouts - 3 cups - i sprout my own
  • whey - 1 pint - whey is the partner to curds
  • flour for kneading & to coat baking pans
process -
  • dry mix 1/2 cup 50wheat/50white flour with brown sugar, flax seed meal and yeast
  • add 1/2 warm water to dry mix - incorporate all ingredients
  • let this mix sit for a good twenty minutes
  • after twenty - check to see if yeast is active - if not either give it more time or start with fresh yeast - i suggest giving a bit more time first - in truth i let my slurry sit for a good hour - i find my bread more flavorful when i do
  • once you know your yeast is active - turn your slurry into a large bowl or mixer - i use my kitchen aide mixer
  • turn your mixer on to low/medium speed and add the pint of whey to the mix
  • slowly add 3 cups of remaining flour 1/2 cup at a time
  • slow the mixer down to low and add the sprouts one handful at a time until all are incorporated into the dough
  • once your sprouts are incorporated, turn your mixer on to low/medium speed
  • add remainder of flour 1/2 cup at a time
  • you may wish/need to add more flour to get a good consistency on your dough - i allow my dough to be just a bit wet as i personally prefer a lighter moister loaf - careful though - if your dough is too wet, it will not rise up but rather oooooooze - not good
  • mix the dough for a good 7-8 minutes
  • turn out dough to a floured spot - knead in enough flour to keep it from sticking to your hands
  • cut the dough in two, form two loafs, place in two floured large size bread pans
  • allow to rise until doubled
  • once doubled, bake in a 4oo˚ for 25-35 minutes or until the bottom of the loaf taps a hollow sound (you may have to bake longer at higher altitudes)
  • remove from oven, turn out from loaf pans
  • allow the loafs to rest/cool for 45 minutes
  • done!
i made myself a bit of egg salad today too for a home raised, homegrown, home baked sandwich

egg salad - no mayo please
  • boil six medium to large size eggs for 3-5 minutes (boil longer @ higher altitudes)
  • drain, cool and peel eggs
  • chop eggs - chunky or tiny, however you like
  • chop a few pickles
  • mix up 2 tablespoon mustard, a dash of salt, a good few shakes of pepper ( i like a lot), 1 tablespoon of prepared horseradish, parsley, dill and a small glug of olive oil
  • add the wet mix and the pickles to the eggs - give a good stir
  • either let it sit for a bit to allow flavors to mix or eat right off on your freshly baked bread
  • feel free to add your own home grown veggies to the sandwich - greens, maters, cukes, peppers, chard, whatever you like!
note - i add smoked hungarian paprika to my egg salad too but some folks don't dig it so use your own flavor preferences when making your own.

cheers ya'll!


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