Guest guest Posted December 25, 2002 Report Share Posted December 25, 2002 Hi guys, I need some help to start making bread myself. I need to make sprouted-grains flour, and avoid dairy products!! The following are the ingredients according to the recipe I have: Strong Brown Bread/Whole Wheat flour Dried milk powder soft brown sugar butter easy blend dried yeast. Is anyone familiar with bread making? Who could advise me how to go about: 1. making flour from sprouted grains (which grains? and how to make flour?) 2. how to substitute for the milk powder and butter 3. is yeast okay to use in a sprouted-only diet? I would so much appreciate any assistance anyone could give me regarding this for my son Jamie. love, Lisa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 26, 2002 Report Share Posted December 26, 2002 If this list can't help, then you might try looking into those found by this search on Groups. You may have to copy and paste to make it work. There are 26 lists dedicated to bread creation! http://dir./dir/Cultures___Community/Food_and_Drink/Cooking_ and_Recipes/Specific_Dishes/Bread?show_groups=1 - Lisa Belcher Wednesday, December 25, 2002 2:57 PM [herbal remedies] bread making I need some help to start making bread myself. I need to make sprouted-grains flour, and avoid dairy products!! --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.431 / Virus Database: 242 - Release 12/17/2002 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 26, 2002 Report Share Posted December 26, 2002 Hi On Wed, Dec 25, 2002 at 10:57:33PM -0000, Lisa Belcher wrote: > > I need some help to start making bread myself. I need to make sprouted-grains flour, and avoid dairy products!! > > The following are the ingredients according to the recipe I have: > Strong Brown Bread/Whole Wheat flour > Dried milk powder > soft brown sugar > butter > easy blend dried yeast. > > Is anyone familiar with bread making? Who could advise me how to go about: > 1. making flour from sprouted grains (which grains? and how to make flour?) > 2. how to substitute for the milk powder and butter > 3. is yeast okay to use in a sprouted-only diet? > I have a bread machine and all I can tell you is I am vegan so I use olive oil, only 1 tspn per loaf and for the liquid to dissolve the yeast in I use soy milk mixed with water. I never add sugar. Sorry I can't help with the other stuff. Persian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 26, 2002 Report Share Posted December 26, 2002 Lisa, some of the juicers I've been drooling over have mill attachments that grind the sprouted grains for you :-) Probably start with hard red winter berry wheat and then experiment with rice, quinoa, etc. Ghee is a good butter substitute and can be ordered online from ayurvedic supply stores. Organic cold pressed olive oil might also be a good alternative. Stevia powdered extract could replace the sugar. There are lots of bread recipes that do not require the dairy component at all. I don't think the yeast should be any problem, but if I am wrong someone will correct me hehee! (((HUGS))) Janet - Lisa Belcher herbal_remedies Wednesday, December 25, 2002 2:57 PM [herbal remedies] bread making Hi guys, I need some help to start making bread myself. I need to make sprouted-grains flour, and avoid dairy products!! The following are the ingredients according to the recipe I have: Strong Brown Bread/Whole Wheat flour Dried milk powder soft brown sugar butter easy blend dried yeast. Is anyone familiar with bread making? Who could advise me how to go about: 1. making flour from sprouted grains (which grains? and how to make flour?) 2. how to substitute for the milk powder and butter 3. is yeast okay to use in a sprouted-only diet? I would so much appreciate any assistance anyone could give me regarding this for my son Jamie. love, Lisa Federal Law requires that we warn you of the following: 1. Natural methods can sometimes backfire. 2. If you are pregnant, consult your physician before using any natural remedy. 3. The Constitution guarantees you the right to be your own physician and toprescribe for your own health. We are not medical doctors although MDs are welcome to post here as long as they behave themselves. Any opinions put forth by the list members are exactly that, and any person following the advice of anyone posting here does so at their own risk. It is up to you to educate yourself. By accepting advice or products from list members, you are agreeing to be fully responsible for your own health, and hold the List Owner and members free of any liability. Dr. Ian ShillingtonDoctor of NaturopathyDr.IanShillington Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 26, 2002 Report Share Posted December 26, 2002 Hi, On Wed, Dec 25, 2002 at 06:11:36PM -0800, Dragonhealer wrote: berry wheat and then experiment with rice, quinoa, etc. Ghee is a good butter substitute and can be ordered online from ayurvedic supply stores. Organic col pressed olive oil might also be a good alternative. Stevia powdered extract could replace the sugar. There are lots of bread recipes that do not require the dairy component at all. I don't think the yeast should be any problem, but if I am wrong someone will correct me hehee! > Yes ghee is clarified butter so you would STILL be using dairy! Persian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 26, 2002 Report Share Posted December 26, 2002 Lisa, I would use a mill grinder to grind the sprouted grains..... Suzi Lisa Belcher <lisabelcher wrote: Hi guys, I need some help to start making bread myself. I need to make sprouted-grains flour, and avoid dairy products!! The following are the ingredients according to the recipe I have: Strong Brown Bread/Whole Wheat flour Dried milk powder soft brown sugar butter easy blend dried yeast. Is anyone familiar with bread making? Who could advise me how to go about: 1. making flour from sprouted grains (which grains? and how to make flour?) 2. how to substitute for the milk powder and butter 3. is yeast okay to use in a sprouted-only diet? I would so much appreciate any assistance anyone could give me regarding this for my son Jamie. love, Lisa Federal Law requires that we warn you of the following: 1. Natural methods can sometimes backfire. 2. If you are pregnant, consult your physician before using any natural remedy. 3. The Constitution guarantees you the right to be your own physician and toprescribe for your own health. We are not medical doctors although MDs are welcome to post here as long as they behave themselves. Any opinions put forth by the list members are exactly that, and any person following the advice of anyone posting here does so at their own risk. It is up to you to educate yourself. By accepting advice or products from list members, you are agreeing to be fully responsible for your own health, and hold the List Owner and members free of any liability. Dr. Ian ShillingtonDoctor of NaturopathyDr.IanShillington Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 26, 2002 Report Share Posted December 26, 2002 Lisa, Couldn't you use rice milk as a sub... and as for brown sugar or any sugar: here are the general substitution rules for sweeteners, but remember, most people consider these emergency substitutions, not daily rules to live by: (possibly the honey would mean also you would not have to use butter at all) In spite of their difference in weight, you can substitute brown sugar for granulated white on a 1 to 1 basis, and the most significant difference will be taste. Substitute white sugar for brown sugar on a 1 to 1 basis, but add 4 tablespoons of molasses per cup, and decrease the total amount of liquid in the recipe by 3 tablespoons. To use honey in place of sugar, use 7/8 cup for every cup of sugar, and reduce the liquid in the recipe by 3 tablespoons. To use sugar in place of honey, use 1-1/4 cups of sugar plus 1/4 cup more liquid. To use maple syrup in place of sugar in cooking, use 3/4 cup instead of 1 cup of sugar. To use maple syrup in place of a cup of sugar in baking, use 3/4 cup, but decrease the total amount of liquid in the recipe by about 3 tablespoons for each cup of syrup you use. To use sugar in place of a cup of maple syrup, use 1-1/4 cups of sugar plus 1/4 cup more liquid. Finally, granulated sugar has 46 calories per tablespoon, brown sugar has 50, maple syrup has 53, and honey tops them all with 64. Hope this helps. Suzi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 26, 2002 Report Share Posted December 26, 2002 Lisa, check out this site for bread recipes.... maybe find a different one that will work for you.. http://mardiweb.com/lowfat/bread.htm Suzi Lisa Belcher <lisabelcher wrote: Hi guys, I need some help to start making bread myself. I need to make sprouted-grains flour, and avoid dairy products!! The following are the ingredients according to the recipe I have: Strong Brown Bread/Whole Wheat flour Dried milk powder soft brown sugar butter easy blend dried yeast. Is anyone familiar with bread making? Who could advise me how to go about: 1. making flour from sprouted grains (which grains? and how to make flour?) 2. how to substitute for the milk powder and butter 3. is yeast okay to use in a sprouted-only diet? I would so much appreciate any assistance anyone could give me regarding this for my son Jamie. love, Lisa Federal Law requires that we warn you of the following: 1. Natural methods can sometimes backfire. 2. If you are pregnant, consult your physician before using any natural remedy. 3. The Constitution guarantees you the right to be your own physician and toprescribe for your own health. We are not medical doctors although MDs are welcome to post here as long as they behave themselves. Any opinions put forth by the list members are exactly that, and any person following the advice of anyone posting here does so at their own risk. It is up to you to educate yourself. By accepting advice or products from list members, you are agreeing to be fully responsible for your own health, and hold the List Owner and members free of any liability. Dr. Ian ShillingtonDoctor of NaturopathyDr.IanShillington Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 26, 2002 Report Share Posted December 26, 2002 Hi Janet, Cold Pressed olive oil sounds great, as I have this in my kitchen. How do I compensate the recipe for this? i.e. liquid and solid content? Stevia is not obtainable in the U.K. at this time (illegal pending investigation by the European Council!!). So that's not an option. I did import some (liquid form) from USA once, but that was really expensive to do, so don't want to do this on a regular basis :-) Here's is a list of grains that my usual (organic) supplier sells: Bulgar Wheat Polenta Quinoa grain Cous cous Millet Barley Buckwheat unroasted buckwheat Do any of these mean anything to you? Are any of these suitable for making bread? The problem I usually have in making anything from scratch here is getting the right ingredients! The UK is definitely not as well stocked in organic health items! love, Lisa - Dragonhealer herbal remedies Thursday, December 26, 2002 2:11 AM Re: [herbal remedies] bread making Lisa, some of the juicers I've been drooling over have mill attachments that grind the sprouted grains for you :-) Probably start with hard red winter berry wheat and then experiment with rice, quinoa, etc. Ghee is a good butter substitute and can be ordered online from ayurvedic supply stores. Organic cold pressed olive oil might also be a good alternative. Stevia powdered extract could replace the sugar. There are lots of bread recipes that do not require the dairy component at all. I don't think the yeast should be any problem, but if I am wrong someone will correct me hehee! (((HUGS))) Janet - Lisa Belcher herbal_remedies Wednesday, December 25, 2002 2:57 PM [herbal remedies] bread making Hi guys, I need some help to start making bread myself. I need to make sprouted-grains flour, and avoid dairy products!! The following are the ingredients according to the recipe I have: Strong Brown Bread/Whole Wheat flour Dried milk powder soft brown sugar butter easy blend dried yeast. Is anyone familiar with bread making? Who could advise me how to go about: 1. making flour from sprouted grains (which grains? and how to make flour?) 2. how to substitute for the milk powder and butter 3. is yeast okay to use in a sprouted-only diet? I would so much appreciate any assistance anyone could give me regarding this for my son Jamie. love, Lisa Federal Law requires that we warn you of the following: 1. Natural methods can sometimes backfire. 2. If you are pregnant, consult your physician before using any natural remedy. 3. The Constitution guarantees you the right to be your own physician and toprescribe for your own health. We are not medical doctors although MDs are welcome to post here as long as they behave themselves. Any opinions put forth by the list members are exactly that, and any person following the advice of anyone posting here does so at their own risk. It is up to you to educate yourself. By accepting advice or products from list members, you are agreeing to be fully responsible for your own health, and hold the List Owner and members free of any liability. Dr. Ian ShillingtonDoctor of NaturopathyDr.IanShillington Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 26, 2002 Report Share Posted December 26, 2002 Thanks Persian! Lisa - Persian herbal remedies Thursday, December 26, 2002 2:33 AM Re: [herbal remedies] bread making Hi,On Wed, Dec 25, 2002 at 06:11:36PM -0800, Dragonhealer wrote:berry wheat and then experiment with rice, quinoa, etc. Ghee is a good butter substitute and can be ordered online from ayurvedic supply stores. Organic col pressed olive oil might also be a good alternative. Stevia powdered extract could replace the sugar. There are lots of bread recipes that do not require the dairy component at all. I don't think the yeast should be any problem, but if I am wrong someone will correct me hehee!> Yes ghee is clarified butter so you would STILL be using dairy!PersianFederal Law requires that we warn you of the following: 1. Natural methods can sometimes backfire. 2. If you are pregnant, consult your physician before using any natural remedy. 3. The Constitution guarantees you the right to be your own physician and toprescribe for your own health. We are not medical doctors although MDs are welcome to post here as long as they behave themselves. Any opinions put forth by the list members are exactly that, and any person following the advice of anyone posting here does so at their own risk. It is up to you to educate yourself. By accepting advice or products from list members, you are agreeing to be fully responsible for your own health, and hold the List Owner and members free of any liability. Dr. Ian ShillingtonDoctor of NaturopathyDr.IanShillington Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 26, 2002 Report Share Posted December 26, 2002 Hi Suzi, Thanks. Lisa - Suzanne Nottmeier herbal remedies Thursday, December 26, 2002 4:03 AM Re: [herbal remedies] bread making Lisa, I would use a mill grinder to grind the sprouted grains..... Suzi Lisa Belcher <lisabelcher wrote: Hi guys, I need some help to start making bread myself. I need to make sprouted-grains flour, and avoid dairy products!! The following are the ingredients according to the recipe I have: Strong Brown Bread/Whole Wheat flour Dried milk powder soft brown sugar butter easy blend dried yeast. Is anyone familiar with bread making? Who could advise me how to go about: 1. making flour from sprouted grains (which grains? and how to make flour?) 2. how to substitute for the milk powder and butter 3. is yeast okay to use in a sprouted-only diet? I would so much appreciate any assistance anyone could give me regarding this for my son Jamie. love, Lisa Federal Law requires that we warn you of the following: 1. Natural methods can sometimes backfire. 2. If you are pregnant, consult your physician before using any natural remedy. 3. The Constitution guarantees you the right to be your own physician and toprescribe for your own health. We are not medical doctors although MDs are welcome to post here as long as they behave themselves. Any opinions put forth by the list members are exactly that, and any person following the advice of anyone posting here does so at their own risk. It is up to you to educate yourself. By accepting advice or products from list members, you are agreeing to be fully responsible for your own health, and hold the List Owner and members free of any liability. Dr. Ian ShillingtonDoctor of NaturopathyDr.IanShillington Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 26, 2002 Report Share Posted December 26, 2002 Thanks Suzi! As mentioned in another message, my usual problem is to ensure that the recipe still works fine, and as I don't have much experience, I don't always know how to adjust the recipe as a whole when substituting. Lisa - Suzanne Nottmeier herbal remedies Thursday, December 26, 2002 5:01 AM Re: [herbal remedies] bread making Lisa, Couldn't you use rice milk as a sub... and as for brown sugar or any sugar: here are the general substitution rules for sweeteners, but remember, most people consider these emergency substitutions, not daily rules to live by: (possibly the honey would mean also you would not have to use butter at all) In spite of their difference in weight, you can substitute brown sugar for granulated white on a 1 to 1 basis, and the most significant difference will be taste. Substitute white sugar for brown sugar on a 1 to 1 basis, but add 4 tablespoons of molasses per cup, and decrease the total amount of liquid in the recipe by 3 tablespoons. To use honey in place of sugar, use 7/8 cup for every cup of sugar, and reduce the liquid in the recipe by 3 tablespoons. To use sugar in place of honey, use 1-1/4 cups of sugar plus 1/4 cup more liquid. To use maple syrup in place of sugar in cooking, use 3/4 cup instead of 1 cup of sugar. To use maple syrup in place of a cup of sugar in baking, use 3/4 cup, but decrease the total amount of liquid in the recipe by about 3 tablespoons for each cup of syrup you use. To use sugar in place of a cup of maple syrup, use 1-1/4 cups of sugar plus 1/4 cup more liquid. Finally, granulated sugar has 46 calories per tablespoon, brown sugar has 50, maple syrup has 53, and honey tops them all with 64. Hope this helps. Suzi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 26, 2002 Report Share Posted December 26, 2002 Thanks Suzi!!! Found a few possibles there. Do you know: what is the difference between Bread Flour and Whole Wheat Flour? What are they, and what grains would I use for each to sprout??? Thanks Lisa - Suzanne Nottmeier herbal remedies Thursday, December 26, 2002 5:03 AM Re: [herbal remedies] bread making Lisa, check out this site for bread recipes.... maybe find a different one that will work for you.. http://mardiweb.com/lowfat/bread.htm Suzi Lisa Belcher <lisabelcher wrote: Hi guys, I need some help to start making bread myself. I need to make sprouted-grains flour, and avoid dairy products!! The following are the ingredients according to the recipe I have: Strong Brown Bread/Whole Wheat flour Dried milk powder soft brown sugar butter easy blend dried yeast. Is anyone familiar with bread making? Who could advise me how to go about: 1. making flour from sprouted grains (which grains? and how to make flour?) 2. how to substitute for the milk powder and butter 3. is yeast okay to use in a sprouted-only diet? I would so much appreciate any assistance anyone could give me regarding this for my son Jamie. love, Lisa Federal Law requires that we warn you of the following: 1. Natural methods can sometimes backfire. 2. If you are pregnant, consult your physician before using any natural remedy. 3. The Constitution guarantees you the right to be your own physician and toprescribe for your own health. We are not medical doctors although MDs are welcome to post here as long as they behave themselves. Any opinions put forth by the list members are exactly that, and any person following the advice of anyone posting here does so at their own risk. It is up to you to educate yourself. By accepting advice or products from list members, you are agreeing to be fully responsible for your own health, and hold the List Owner and members free of any liability. Dr. Ian ShillingtonDoctor of NaturopathyDr.IanShillington Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 26, 2002 Report Share Posted December 26, 2002 Hi Lisa! I usually make my own buns, and they always turn out great! As I don't have a mill, my attemps to make bread from sprouted grains has failed, and this is because it is ground much too coarse. Anyway, Here's how I make buns (bread): I put about 50 grams of fresh yeast in a pitcher, with about 3 teaspoons of powdered mollasses, and about ½ a liter of lukewarm water. I cover the pitcher with a plate and leave it for 20 mins. In the meantime, I pour 1½ kilos plain white flour onto my kitchen table, then I pour 1 kilo of durum flour and a table spoon of salt, and I mix it together with my hands.. When the yeast is ready, I make a hole in the middle of the flour, and I pour in the yeast mixture while I mix it in with my fingers. At some point you will run out of liquid, and then you just fill up the piture with luke warm water. The point is that you have to give the dough as much water as it can take - I knead the dough 'til it's firm, then add a little water, up to the point that the dough is firm, but just a tiny bit sticky. I usually kned the dough for about 20 mins. to get this consistency. The you cover it with a tea towel and leave it for about 45 mins, and then you form the dough in the way you want, and place it into/onto the baking tray(s). Let it sit again covered with a tea towel for another 45 mins, and the bake it until the crust is golden brown. I set my oven to 220 degrees celsius on the fan mode (circulates the air around in the oven). At my health food supplier (Denmark), I can get grains of spelt and durum as well, and we're also in the EU. Namasté, Chris ---- herbal remedies Thursday, December 26, 2002 01:06:05 herbal_remedies [herbal remedies] bread making Hi guys, I need some help to start making bread myself. I need to make sprouted-grains flour, and avoid dairy products!! The following are the ingredients according to the recipe I have: Strong Brown Bread/Whole Wheat flour Dried milk powder soft brown sugar butter easy blend dried yeast. Is anyone familiar with bread making? Who could advise me how to go about: 1. making flour from sprouted grains (which grains? and how to make flour?) 2. how to substitute for the milk powder and butter 3. is yeast okay to use in a sprouted-only diet? I would so much appreciate any assistance anyone could give me regarding this for my son Jamie. love, Lisa Federal Law requires that we warn you of the following: 1. Natural methods can sometimes backfire. 2. If you are pregnant, consult your physician before using any natural remedy. 3. The Constitution guarantees you the right to be your own physician and toprescribe for your own health. We are not medical doctors although MDs are welcome to post here as long as they behave themselves. Any opinions put forth by the list members are exactly that, and any person following the advice of anyone posting here does so at their own risk. It is up to you to educate yourself. By accepting advice or products from list members, you are agreeing to be fully responsible for your own health, and hold the List Owner and members free of any liability. Dr. Ian ShillingtonDoctor of NaturopathyDr.IanShillington Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 26, 2002 Report Share Posted December 26, 2002 Lisa, go search the net for bread machine recipes.... there are a bunch out there. Suzi PS I have a bread machine....they're great Lisa Belcher <lisabelcher wrote: Hi Persian, Thanks. Per Doc Shillington, Soy milk is not an option for Jamie. There seem to be a lot of counter-indications of Soy which are currently being investigated, as well as the fact that Doc found supposedly non-GMO Soy made in the same machines as GMO foods (without cleaning in between!), so there's no guarantees there. I also have a bread machine - I just got it as a present, so that's how come I'm now getting ready to make some :-) Lisa - Persian herbal remedies Thursday, December 26, 2002 1:55 AM Re: [herbal remedies] bread making HiOn Wed, Dec 25, 2002 at 10:57:33PM -0000, Lisa Belcher wrote:> > I need some help to start making bread myself. I need to make sprouted-grains flour, and avoid dairy products!!> > The following are the ingredients according to the recipe I have:> Strong Brown Bread/Whole Wheat flour> Dried milk powder> soft brown sugar> butter> easy blend dried yeast.> > Is anyone familiar with bread making? Who could advise me how to go about:> 1. making flour from sprouted grains (which grains? and how to make flour?)> 2. how to substitute for the milk powder and butter> 3. is yeast okay to use in a sprouted-only diet?> I have a bread machine and all I can tell you is I am vegan so I useolive oil, only 1 tspn per loaf and for the liquid to dissolvethe yeast in I use soy milk mixed with water. I never add sugar.Sorry I can't help with the other stuff.PersianFederal Law requires that we warn you of the following: 1. Natural methods can sometimes backfire. 2. If you are pregnant, consult your physician before using any natural remedy. 3. The Constitution guarantees you the right to be your own physician and toprescribe for your own health. We are not medical doctors although MDs are welcome to post here as long as they behave themselves. Any opinions put forth by the list members are exactly that, and any person following the advice of anyone posting here does so at their own risk. It is up to you to educate yourself. By accepting advice or products from list members, you are agreeing to be fully responsible for your own health, and hold the List Owner and members free of any liability. Dr. Ian ShillingtonDoctor of NaturopathyDr.IanShillington Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 26, 2002 Report Share Posted December 26, 2002 Hi Lisa, Well, now that I know you have a bread machine and intend to use it I may be able to help some. I'm far from an expert though! What I would do is to try some of the recipes that are in the book with the bread machine with whatever flour you have available. Each machine has it's own idiosyncrasies as to loading sequence and sensitivity to water levels vs. flour levels so you can take this time to learn more. Does your bread machine manual explain the bread making process to you and detail what each item is for in recipes? If not I can send you that info from my manual as it was quite helpful to me. The difference between bread flour and ww flour is that bread flour is typically somewhat bleached white flour with a higher gluten (protein) content and whole wheat is obviously unbleached ground wheat. The dictionary defines gluten as "A mixture of plant proteins occurring in cereal grains, chiefly corn and wheat, used as an adhesive and as a flour substitute." Canadian Living's Site says "These flours are made from hard wheat and have an increased protein content, which results in higher, airier, softer loaves." Therefore high gluten means higher rising airier softer loaves of bread. However some people are allergic to gluten and require gluten-free foods. You didn't state if there was such a need for your purpose. I looked up grinding sprouted wheat into flour and I really got a bit confused as to whether it's a dry or damp approach. They were unclear on that part. If you find this out, let me know. I've looked around a bit on google and found some sites shown below that might have more information for you. Google is located at http://www.google.com . I have no relationship at all with any of these sites so I don't know their reliability etc. Figure they are starting points for research. Resources to look at: http://www.canadianliving.com/food/content/features/wonder-bread/9.asp Canadian Living's site mentioned above. http://breadnet.net/ Can you guess what they have? Recipes and resources for bread and breadmaking! http://www.vegsoc.org/info/cereals.html The Vegetarian Society UK Information sheet on cereals. http://www.allergyfreedirect.co.uk/index.html They state they have Sunnyvale sprouted wheat breads. Perhaps they can direct you to a sprouted flour source in the UK? http://www.rawfoodsupport.com/ Raw foods, juicing, sprouting and a lot more. Support communities it seems. http://www.geocities.com/HotSprings/3464/reprints/wsn15.html Details (near the bottom) how to make sprouted wheat bread in an oven. Might be adaptable to a bread machine. http://www.fabflour.co.uk/index.asp The Flour Advisory Bureau - Lists flour manufacturers and their websites and many good info pages. Hope this is a help and a start. Skip - Lisa Belcher herbal remedies Thursday, December 26, 2002 1:13 AM Re: [herbal remedies] bread making Thanks Suzi!!! Found a few possibles there. Do you know: what is the difference between Bread Flour and Whole Wheat Flour? What are they, and what grains would I use for each to sprout??? Thanks Lisa - Suzanne Nottmeier herbal remedies Thursday, December 26, 2002 5:03 AM Re: [herbal remedies] bread making Lisa, check out this site for bread recipes.... maybe find a different one that will work for you.. http://mardiweb.com/lowfat/bread.htm Suzi Lisa Belcher <lisabelcher wrote: Hi guys, I need some help to start making bread myself. I need to make sprouted-grains flour, and avoid dairy products!! The following are the ingredients according to the recipe I have: Strong Brown Bread/Whole Wheat flour Dried milk powder soft brown sugar butter easy blend dried yeast. Is anyone familiar with bread making? Who could advise me how to go about: 1. making flour from sprouted grains (which grains? and how to make flour?) 2. how to substitute for the milk powder and butter 3. is yeast okay to use in a sprouted-only diet? I would so much appreciate any assistance anyone could give me regarding this for my son Jamie. love, Lisa ---Outgoing mail is certified Virus Free.Checked by AVG anti-virus system (http://www.grisoft.com).Version: 6.0.431 / Virus Database: 242 - Release 12/17/2002 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 26, 2002 Report Share Posted December 26, 2002 Yes Ghee is clarified butter, but still has medicinal value and I would check with Doc on it as it might be good for Jamie. Janet - Persian herbal remedies Wednesday, December 25, 2002 6:33 PM Re: [herbal remedies] bread making Hi,On Wed, Dec 25, 2002 at 06:11:36PM -0800, Dragonhealer wrote:berry wheat and then experiment with rice, quinoa, etc. Ghee is a good butter substitute and can be ordered online from ayurvedic supply stores. Organic colpressed olive oil might also be a good alternative. Stevia powdered extract could replace the sugar. There are lots of bread recipes that do not require the dairy component at all. I don't think the yeast should be any problem, but if I am wrong someone will correct me hehee!> Yes ghee is clarified butter so you would STILL be using dairy!PersianFederal Law requires that we warn you of the following: 1. Natural methods can sometimes backfire. 2. If you are pregnant, consult your physician before using any natural remedy. 3. The Constitution guarantees you the right to be your own physician and toprescribe for your own health. We are not medical doctors although MDs are welcome to post here as long as they behave themselves. Any opinions put forth by the list members are exactly that, and any person following the advice of anyone posting here does so at their own risk. It is up to you to educate yourself. By accepting advice or products from list members, you are agreeing to be fully responsible for your own health, and hold the List Owner and members free of any liability. Dr. Ian ShillingtonDoctor of NaturopathyDr.IanShillington Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 26, 2002 Report Share Posted December 26, 2002 I am going to start experimenting with stevia for sugar replacements. I will share my successes with you if you are interested. It will be a bit of fun figuring out the amount of recipe to reduce as stevia is soooo sweet LOL! Janet - Suzanne Nottmeier herbal remedies Wednesday, December 25, 2002 9:01 PM Re: [herbal remedies] bread making Lisa, Couldn't you use rice milk as a sub... and as for brown sugar or any sugar: here are the general substitution rules for sweeteners, but remember, most people consider these emergency substitutions, not daily rules to live by: (possibly the honey would mean also you would not have to use butter at all) In spite of their difference in weight, you can substitute brown sugar for granulated white on a 1 to 1 basis, and the most significant difference will be taste. Substitute white sugar for brown sugar on a 1 to 1 basis, but add 4 tablespoons of molasses per cup, and decrease the total amount of liquid in the recipe by 3 tablespoons. To use honey in place of sugar, use 7/8 cup for every cup of sugar, and reduce the liquid in the recipe by 3 tablespoons. To use sugar in place of honey, use 1-1/4 cups of sugar plus 1/4 cup more liquid. To use maple syrup in place of sugar in cooking, use 3/4 cup instead of 1 cup of sugar. To use maple syrup in place of a cup of sugar in baking, use 3/4 cup, but decrease the total amount of liquid in the recipe by about 3 tablespoons for each cup of syrup you use. To use sugar in place of a cup of maple syrup, use 1-1/4 cups of sugar plus 1/4 cup more liquid. Finally, granulated sugar has 46 calories per tablespoon, brown sugar has 50, maple syrup has 53, and honey tops them all with 64. Hope this helps. Suzi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 26, 2002 Report Share Posted December 26, 2002 Oh dear, I had forgotton about that *slaps forehead* Perhaps you will grow your own LOL! Bulgar - I remember my aunt used to soak it before cooking and added lots of fresh veggies. I was probably about Jamie's age and loved it. Polenta - Never tried this one, but it is made of corn meal and is an Italian recipe I think. Doc says corn in GMO so I wouldn't even go there unless you grow it yourself. Quinoa - Had this for the first time about 8 years ago and it was delicious. It is also very good for you. It reminded me of bulgar too. Cous Cous - A North African pasta made from duram wheat (semolina). Never tried it. Millet - This is a wonderful nutritional seed grain. It is ironic that it is found in a lot of pet and livestock feed and not on more human dining room tables. Can't wait to see if Benjamin likes it as a cereal ;-) Barley - Use barley often, usually in bean soup. I've seen it in bread recipes too. Buckwheat - One of my favorites. Has a rich flavor that is very unique, but not overpowering. Unroasted? Could still grind it in the mill to flour and use. Dad used to make us buckwheat pancakes when we were little, don't remember whether it was roasted or not. I think you can make some kind of bread out of just about any seed or grain - even rice. I'm sure there are going to be some humorous kitchen disasters that you and I can share in the near future, but also lots more successes. (((HUGS))) Janet - Lisa Belcher herbal remedies Thursday, December 26, 2002 12:47 AM Re: [herbal remedies] bread making Hi Janet, Cold Pressed olive oil sounds great, as I have this in my kitchen. How do I compensate the recipe for this? i.e. liquid and solid content? Stevia is not obtainable in the U.K. at this time (illegal pending investigation by the European Council!!). So that's not an option. I did import some (liquid form) from USA once, but that was really expensive to do, so don't want to do this on a regular basis :-) Here's is a list of grains that my usual (organic) supplier sells: Bulgar Wheat Polenta Quinoa grain Cous cous Millet Barley Buckwheat unroasted buckwheat Do any of these mean anything to you? Are any of these suitable for making bread? The problem I usually have in making anything from scratch here is getting the right ingredients! The UK is definitely not as well stocked in organic health items! love, Lisa - Dragonhealer herbal remedies Thursday, December 26, 2002 2:11 AM Re: [herbal remedies] bread making Lisa, some of the juicers I've been drooling over have mill attachments that grind the sprouted grains for you :-) Probably start with hard red winter berry wheat and then experiment with rice, quinoa, etc. Ghee is a good butter substitute and can be ordered online from ayurvedic supply stores. Organic cold pressed olive oil might also be a good alternative. Stevia powdered extract could replace the sugar. There are lots of bread recipes that do not require the dairy component at all. I don't think the yeast should be any problem, but if I am wrong someone will correct me hehee! (((HUGS))) Janet - Lisa Belcher herbal_remedies Wednesday, December 25, 2002 2:57 PM [herbal remedies] bread making Hi guys, I need some help to start making bread myself. I need to make sprouted-grains flour, and avoid dairy products!! The following are the ingredients according to the recipe I have: Strong Brown Bread/Whole Wheat flour Dried milk powder soft brown sugar butter easy blend dried yeast. Is anyone familiar with bread making? Who could advise me how to go about: 1. making flour from sprouted grains (which grains? and how to make flour?) 2. how to substitute for the milk powder and butter 3. is yeast okay to use in a sprouted-only diet? I would so much appreciate any assistance anyone could give me regarding this for my son Jamie. love, Lisa Federal Law requires that we warn you of the following: 1. Natural methods can sometimes backfire. 2. If you are pregnant, consult your physician before using any natural remedy. 3. The Constitution guarantees you the right to be your own physician and toprescribe for your own health. We are not medical doctors although MDs are welcome to post here as long as they behave themselves. Any opinions put forth by the list members are exactly that, and any person following the advice of anyone posting here does so at their own risk. It is up to you to educate yourself. By accepting advice or products from list members, you are agreeing to be fully responsible for your own health, and hold the List Owner and members free of any liability. Dr. Ian ShillingtonDoctor of NaturopathyDr.IanShillington Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 27, 2002 Report Share Posted December 27, 2002 thanks Janet...... i'll be looking for your reports. Suzi Dragonhealer <dragonhealing wrote: I am going to start experimenting with stevia for sugar replacements. I will share my successes with you if you are interested. It will be a bit of fun figuring out the amount of recipe to reduce as stevia is soooo sweet LOL! Janet Mail Plus - Powerful. Affordable. Sign up now Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 27, 2002 Report Share Posted December 27, 2002 When I make bread in the machine I use spelt the allow the bread to raise in the frig for several days...putting the dough through the dough cycle once a day and then the last day I run it through the full cycle....very flavorful and people are surprised at how light it is. Kayte Skip Taylor [res08wix] Thursday, December 26, 2002 11:45 AM To: herbal remedies Re: [herbal remedies] bread making Hi Lisa, Well, now that I know you have a bread machine and intend to use it I may be able to help some. I'm far from an expert though! What I would do is to try some of the recipes that are in the book with the bread machine with whatever flour you have available. Each machine has it's own idiosyncrasies as to loading sequence and sensitivity to water levels vs. flour levels so you can take this time to learn more. Does your bread machine manual explain the bread making process to you and detail what each item is for in recipes? If not I can send you that info from my manual as it was quite helpful to me. The difference between bread flour and ww flour is that bread flour is typically somewhat bleached white flour with a higher gluten (protein) content and whole wheat is obviously unbleached ground wheat. The dictionary defines gluten as " A mixture of plant proteins occurring in cereal grains, chiefly corn and wheat, used as an adhesive and as a flour substitute. " Canadian Living's Site says " These flours are made from hard wheat and have an increased protein content, which results in higher, airier, softer loaves. " Therefore high gluten means higher rising airier softer loaves of bread. However some people are allergic to gluten and require gluten-free foods. You didn't state if there was such a need for your purpose. I looked up grinding sprouted wheat into flour and I really got a bit confused as to whether it's a dry or damp approach. They were unclear on that part. If you find this out, let me know. I've looked around a bit on google and found some sites shown below that might have more information for you. Google is located at http://www.google.com . I have no relationship at all with any of these sites so I don't know their reliability etc. Figure they are starting points for research. Resources to look at: http://www.canadianliving.com/food/content/features/wonder-bread/9.asp Canadian Living's site mentioned above. http://breadnet.net/ Can you guess what they have? Recipes and resources for bread and breadmaking! http://www.vegsoc.org/info/cereals.html The Vegetarian Society UK Information sheet on cereals. http://www.allergyfreedirect.co.uk/index.html They state they have Sunnyvale sprouted wheat breads. Perhaps they can direct you to a sprouted flour source in the UK? http://www.rawfoodsupport.com/ Raw foods, juicing, sprouting and a lot more. Support communities it seems. http://www.geocities.com/HotSprings/3464/reprints/wsn15.html Details (near the bottom) how to make sprouted wheat bread in an oven. Might be adaptable to a bread machine. http://www.fabflour.co.uk/index.asp The Flour Advisory Bureau - Lists flour manufacturers and their websites and many good info pages. Hope this is a help and a start. Skip - Lisa Belcher herbal remedies Thursday, December 26, 2002 1:13 AM Re: [herbal remedies] bread making Thanks Suzi!!! Found a few possibles there. Do you know: what is the difference between Bread Flour and Whole Wheat Flour? What are they, and what grains would I use for each to sprout??? Thanks Lisa - Suzanne Nottmeier herbal remedies Thursday, December 26, 2002 5:03 AM Re: [herbal remedies] bread making Lisa, check out this site for bread recipes.... maybe find a different one that will work for you.. http://mardiweb.com/lowfat/bread.htm Suzi Lisa Belcher <lisabelcher wrote: Hi guys, I need some help to start making bread myself. I need to make sprouted-grains flour, and avoid dairy products!! The following are the ingredients according to the recipe I have: Strong Brown Bread/Whole Wheat flour Dried milk powder soft brown sugar butter easy blend dried yeast. Is anyone familiar with bread making? Who could advise me how to go about: 1. making flour from sprouted grains (which grains? and how to make flour?) 2. how to substitute for the milk powder and butter 3. is yeast okay to use in a sprouted-only diet? I would so much appreciate any assistance anyone could give me regarding this for my son Jamie. love, Lisa --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.431 / Virus Database: 242 - Release 12/17/2002 Federal Law requires that we warn you of the following: 1. Natural methods can sometimes backfire. 2. If you are pregnant, consult your physician before using any natural remedy. 3. The Constitution guarantees you the right to be your own physician and to prescribe for your own health. We are not medical doctors although MDs are welcome to post here as long as they behave themselves. Any opinions put forth by the list members are exactly that, and any person following the advice of anyone posting here does so at their own risk. It is up to you to educate yourself. By accepting advice or products from list members, you are agreeing to be fully responsible for your own health, and hold the List Owner and members free of any liability. Dr. Ian Shillington Doctor of Naturopathy Dr.IanShillington Your use of is subject to the Terms of Service. 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