Comments on: Beautiful Bread Recipes http://www.keeperofthehome.org/2008/10/beautiful-bread-recipes.html Naturally inspired living for the Christian homemaker Wed, 08 Feb 2012 03:01:42 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Honey Whole Grain Dinner Rollshttp://www.keeperofthehome.org/2008/10/beautiful-bread-recipes.html/comment-page-1#comment-51001 Honey Whole Grain Dinner Rolls Mon, 15 Nov 2010 11:02:28 +0000 http://www.keeperofthehome.org/2008/10/beautiful-bread-recipes.html#comment-51001 [...] Note about flour: It is ideal to use sprouted grain flour, as this reduces the phytates in the grains, making it more digestible and ensuring better absorption of nutrients, particularly minerals. However, this recipe can also be made simply with fresh, whole grain flour. Another option is to make a soaked bread dough, which also deals with most of the phytates, like in this whole grain bread recipe. [...] [...] Note about flour: It is ideal to use sprouted grain flour, as this reduces the phytates in the grains, making it more digestible and ensuring better absorption of nutrients, particularly minerals. However, this recipe can also be made simply with fresh, whole grain flour. Another option is to make a soaked bread dough, which also deals with most of the phytates, like in this whole grain bread recipe. [...]

]]> By: Nolahttp://www.keeperofthehome.org/2008/10/beautiful-bread-recipes.html/comment-page-1#comment-22939 Nola Mon, 03 Nov 2008 18:12:22 +0000 http://www.keeperofthehome.org/2008/10/beautiful-bread-recipes.html#comment-22939 Thanks for the info on coconut oil. I will have to try some real butter some time to see...but for now I am not sure I could sort out my reaction as I am having so many digestion symptoms from pregnancy. I'll have to try it in the future. I wonder why some people react to one and not the other... Thanks for the info on coconut oil. I will have to try some real butter some time to see...but for now I am not sure I could sort out my reaction as I am having so many digestion symptoms from pregnancy. I'll have to try it in the future. I wonder why some people react to one and not the other...

]]> By: Stephanie @ Keeper of the Homehttp://www.keeperofthehome.org/2008/10/beautiful-bread-recipes.html/comment-page-1#comment-22938 Stephanie @ Keeper of the Home Fri, 31 Oct 2008 01:22:28 +0000 http://www.keeperofthehome.org/2008/10/beautiful-bread-recipes.html#comment-22938 Marlene, the link to my previous sourdough bread (right under the title Sourdough Bread, the words "I have before"), is a bread that I made with spelt, and no eggs or dairy. It doesn't rise as nicely as these recipes, but for a kid who can't have anything else, I'm sure it would b ea welcome treat! Lindsay, I'm definitely no expert bread baker (really, truly, I'm not!), but is it rising too high? Maybe your yeast is working too well and you need to cut it by a 1/2 tsp? Or shorten your rising times slightly? Anyone else have an idea? As for the taste of the sourdough, if you make it the way that I've adapated it (without the yeast) the taste is somewhat strong. If you make it her original recipe (as I've posted it here, or in the grains book, which I think you have) then it's not really that strong of a sourdough, in my opinion. I would give it a try! Marlene, the link to my previous sourdough bread (right under the title Sourdough Bread, the words "I have before"), is a bread that I made with spelt, and no eggs or dairy. It doesn't rise as nicely as these recipes, but for a kid who can't have anything else, I'm sure it would b ea welcome treat!

Lindsay, I'm definitely no expert bread baker (really, truly, I'm not!), but is it rising too high? Maybe your yeast is working too well and you need to cut it by a 1/2 tsp? Or shorten your rising times slightly? Anyone else have an idea?

As for the taste of the sourdough, if you make it the way that I've adapated it (without the yeast) the taste is somewhat strong. If you make it her original recipe (as I've posted it here, or in the grains book, which I think you have) then it's not really that strong of a sourdough, in my opinion. I would give it a try!

]]> By: Lindsay @ Passionate Homemakinghttp://www.keeperofthehome.org/2008/10/beautiful-bread-recipes.html/comment-page-1#comment-22937 Lindsay @ Passionate Homemaking Thu, 30 Oct 2008 23:22:43 +0000 http://www.keeperofthehome.org/2008/10/beautiful-bread-recipes.html#comment-22937 I have tried Sue Gregg's spelt bread on a few occasions in addition to my own recipe, but recently I can't seem to get them to rise properly. It rises nicely and then in the final baking stage it sinks. Any thoughts? Curious also how strong a flavor the sourdough has? I am not a big fan of sourdough and that has caused my delay in making my own. I have honestly been ready to throw in the towel in making my own bread but maybe you know the secret that I don't! ;) I have tried Sue Gregg's spelt bread on a few occasions in addition to my own recipe, but recently I can't seem to get them to rise properly. It rises nicely and then in the final baking stage it sinks. Any thoughts? Curious also how strong a flavor the sourdough has? I am not a big fan of sourdough and that has caused my delay in making my own. I have honestly been ready to throw in the towel in making my own bread but maybe you know the secret that I don't! ;)

]]> By: Kimi @ The Nourishing Gourmethttp://www.keeperofthehome.org/2008/10/beautiful-bread-recipes.html/comment-page-1#comment-22936 Kimi @ The Nourishing Gourmet Thu, 30 Oct 2008 22:44:05 +0000 http://www.keeperofthehome.org/2008/10/beautiful-bread-recipes.html#comment-22936 What beautiful pictures, Stephanie! What beautiful bread! It is so nice that her recipe is online, but I do agree that it isn't the greatest that a portion of the flour isn't soaked. I love sourdough though! I am so glad that you found a recipe that works well for you. It is somewhat similar to how I make mine. :-) What beautiful pictures, Stephanie! What beautiful bread! It is so nice that her recipe is online, but I do agree that it isn't the greatest that a portion of the flour isn't soaked. I love sourdough though! I am so glad that you found a recipe that works well for you. It is somewhat similar to how I make mine. :-)

]]> By: marlenehttp://www.keeperofthehome.org/2008/10/beautiful-bread-recipes.html/comment-page-1#comment-22935 marlene Thu, 30 Oct 2008 22:08:45 +0000 http://www.keeperofthehome.org/2008/10/beautiful-bread-recipes.html#comment-22935 thanks Stephanie for the recipes. I'm not much of a baker, but your breads look delicious enough that I just might try a recipe out one weekend. Wondering if you've ran across a good and easy wheat-free, egg-free, and dairy-free bread recipe? My son's on a special elimination diet and I feel so bad, the poor kid is really missing his bread. thanks Stephanie for the recipes. I'm not much of a baker, but your breads look delicious enough that I just might try a recipe out one weekend. Wondering if you've ran across a good and easy wheat-free, egg-free, and dairy-free bread recipe? My son's on a special elimination diet and I feel so bad, the poor kid is really missing his bread.

]]> By: Stephanie @ Keeper of the Homehttp://www.keeperofthehome.org/2008/10/beautiful-bread-recipes.html/comment-page-1#comment-22934 Stephanie @ Keeper of the Home Thu, 30 Oct 2008 21:41:04 +0000 http://www.keeperofthehome.org/2008/10/beautiful-bread-recipes.html#comment-22934 Sara, I can see the measurements completely when I look at it, although I think the web page is a bit funny (it has a couple of overlapping lines when I view it). If you go to that page, though, and look at the very top, you will see a link to a pdf file. If you open that file, it's the original copy and (at least on my computer) the recipe is completely clear and easy to read. Let me know if that still doesn't work for you! Sara, I can see the measurements completely when I look at it, although I think the web page is a bit funny (it has a couple of overlapping lines when I view it). If you go to that page, though, and look at the very top, you will see a link to a pdf file. If you open that file, it's the original copy and (at least on my computer) the recipe is completely clear and easy to read. Let me know if that still doesn't work for you!

]]> By: Sarahttp://www.keeperofthehome.org/2008/10/beautiful-bread-recipes.html/comment-page-1#comment-22933 Sara Thu, 30 Oct 2008 21:12:29 +0000 http://www.keeperofthehome.org/2008/10/beautiful-bread-recipes.html#comment-22933 Hi there. When I followed the link for the Sue Gregg bread recipe, a lot of the measurements weren't complete (i.e. a box is covering the amount you need of some of the ingredients). I'm sure this is to protect the recipe. Can someone tell me the measurements or would that be cheating? Thanks. Hi there. When I followed the link for the Sue Gregg bread recipe, a lot of the measurements weren't complete (i.e. a box is covering the amount you need of some of the ingredients). I'm sure this is to protect the recipe. Can someone tell me the measurements or would that be cheating? Thanks.

]]> By: Stephanie @ Keeper of the Homehttp://www.keeperofthehome.org/2008/10/beautiful-bread-recipes.html/comment-page-1#comment-22932 Stephanie @ Keeper of the Home Thu, 30 Oct 2008 19:34:49 +0000 http://www.keeperofthehome.org/2008/10/beautiful-bread-recipes.html#comment-22932 Nola, I didn't add any sweetener because I'm using rye, and I wasn't sure what the combination would be like. I'm sure it's good if you're using spelt or wheat. I'm not sure if I have a sieve small enough to do the flour sifting properly, but that's a good way to do it, so thanks! Yes, I do substitute coconut oil for butter in pretty much anything (unless there's something I really don't want that hint of coconut taste in). I buy virgin, organic, unrefined (this post has some more info on what to look for: http://www.thenourishinggourmet.com/2008/09/incorporating-coconut-oil-into-your.html). My MIL and SIL and I are getting a 5 gallon tub from Mountain Rose Herbs (the link is on my sidebar). They also sell it in 1 gallon tubs. It's the best price we've found so far. Are you sure you can't have butter (despite the no-dairy)? My SIL has problems with most dairy, but still does fine with butter. Just curious. :) Nola, I didn't add any sweetener because I'm using rye, and I wasn't sure what the combination would be like. I'm sure it's good if you're using spelt or wheat. I'm not sure if I have a sieve small enough to do the flour sifting properly, but that's a good way to do it, so thanks!

Yes, I do substitute coconut oil for butter in pretty much anything (unless there's something I really don't want that hint of coconut taste in). I buy virgin, organic, unrefined (this post has some more info on what to look for: http://www.thenourishinggourmet.com/2008/09/incorporating-coconut-oil-into-your.html).

My MIL and SIL and I are getting a 5 gallon tub from Mountain Rose Herbs (the link is on my sidebar). They also sell it in 1 gallon tubs. It's the best price we've found so far. Are you sure you can't have butter (despite the no-dairy)? My SIL has problems with most dairy, but still does fine with butter. Just curious. :)

]]> By: Nolahttp://www.keeperofthehome.org/2008/10/beautiful-bread-recipes.html/comment-page-1#comment-22931 Nola Thu, 30 Oct 2008 18:47:55 +0000 http://www.keeperofthehome.org/2008/10/beautiful-bread-recipes.html#comment-22931 So with the second recipe, you don't use honey OR diatatic malt? You just leave both options out? I have found that if I want sort of an all purpose spelt (or wheat) flour like "white" flour then I sort of bang the whole grain flour through a seive. However, the seive HAS to be small enough holes, or else it won't work. You're left with some of the bran and germ in the flour but not as much. You stop banging on the seive when its mostly just bran and germ in there and the flour is in the bowl. I don't often use all purpose type flour but its useful sometimes to know- like when I made cookies for a church function and they had to taste more what people are used to. So can you use coconut oil in place of butter in anything? Which type of coconut oil do you recommend? There are so many out there with so many prices. I would think that like olive oil, virgin is better, and also not refined, and of course organic. Any other thoughts on that? I noticed the recipe called for this or butter. I can't have dairy. So with the second recipe, you don't use honey OR diatatic malt? You just leave both options out?

I have found that if I want sort of an all purpose spelt (or wheat) flour like "white" flour then I sort of bang the whole grain flour through a seive. However, the seive HAS to be small enough holes, or else it won't work. You're left with some of the bran and germ in the flour but not as much. You stop banging on the seive when its mostly just bran and germ in there and the flour is in the bowl. I don't often use all purpose type flour but its useful sometimes to know- like when I made cookies for a church function and they had to taste more what people are used to.

So can you use coconut oil in place of butter in anything? Which type of coconut oil do you recommend? There are so many out there with so many prices. I would think that like olive oil, virgin is better, and also not refined, and of course organic. Any other thoughts on that? I noticed the recipe called for this or butter. I can't have dairy.

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