Vegetarian Cooking for Everyone

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Buster has placed 3 MasterCook recipes in this file:

 

Light Rye Bread

Molasses Bread With Cooked Grains

Multigrain Bread With Sunflower Seeds

 

Kathleen

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* Exported from MasterCook *

 

Light Rye Bread

 

Recipe By : Madison's Vegetarian Cooking for Everyone, page 665

Serving Size : 1 Preparation Time :0:00

Categories : Madison: Vegetarian Cooking Breads

 

Amount Measure Ingredient -- Preparation Method

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***THE SPONGE***

2 1/4 teaspoons active dry yeast -- (1 envelope)

1 1/2 tablespoons unsulfured molasses

1 1/4 cups whole-wheat or bread flour

1/4 cup nonfat dry milk or dried buttermilk

***THE BREAD***

2 tablespoons vegetable oil

2 teaspoons salt

1 1/2 cups rye flour

3/4 cup bread flour or all-purpose flour -- up to 1 cup

Cornmeal for the pan

Egg White Glaze

(see separate recipe)

 

MAKES 1 LOAF

 

A mild, moist, light-colored bread. Without caraway seeds it won't seem

like rye bread to those who always associate the two.

 

Mix together everything for the sponge in a bowl, then cover and let rise

for 2 hours. It should be foamy.

 

Stir down the sponge, then add the oil, salt, and rye flour. Beat in the

bread flour until the dough is shaggy and pulls away from the side, then

turn it out onto a lightly floured counter and knead in the remainder. You

can expect it to be a little stickier to handle than all-wheat flour doughs.

 

Transfer to an oiled howl, cover, and set in a warm place until doubled in

bulk, about 1 hour. Push the dough down, then shape into an oval loaf

about 10 inches long. Scatter cornmeal over a baking pan or peel if you're

using a baking stone. Place the bread on it, cover, then let rise until

doubled in bulk, about 40 minutes. Preheat the oven to 375 F during the

last 15 minutes. Make three diagonal slashes across the top and brush with

the glaze. Bake for 45 to 50 minutes or until browned.

 

Seeded Rye: Knead 1 tablespoon caraway or fennel seeds into the dough.

Shape into a 5- X 9-inch loaf or free-form oblong loaf, brush with an egg

glaze, sprinkle with additional seeds, and make several diagonal slashes in

the top.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Molasses Bread With Cooked Grains

 

Recipe By : Madison's Vegetarian Cooking for Everyone, page 666

Serving Size : 1 Preparation Time :0:00

Categories : Madison: Vegetarian Cooking Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/4 teaspoons active dry yeast -- (1 envelope)

1/2 teaspoon sugar

1/4 cup unsulfured molasses

3 tablespoons corn or sunflower seed oil

2 1/2 teaspoons salt

1 1/2 cups cooked cracked wheat or rice

OR oatmeal or seven-grain cereal etc.

2 cups all-purpose flour

3 cups whole-wheat flour -- up to 4

 

MAKES 2 LOAVES

 

Leftover cooked cereal worked into yeasted breads makes them moist and

dense. The amount of flour will be variable than usual because of the

wetness of the cereal.

 

Stir the yeast into 1/4 cup warm water with the sugar in a small bowl and

set aside until foamy, about 10 minutes. Meanwhile butter or spray two 8 x

10 loaf pans and oil a bowl for the dough.

 

In a mixing bowl, combine 2 cups warm water, molasses, oil, salt, and

cooked cereal. Add the yeast, then beat in the white flour, followed by a

cup at a time of the whole-wheat flour until the dough leaves the sides of

the bowl. Turn out the dough and knead until smooth but still a little

tacky, adding flour as needed.

 

Turn the dough into the oiled bowl, cover, and set aside to rise until

doubled in bulk, about 1 1/4 hours. Preheat the oven to 375 F during the

last 15 minutes. Turn it out and shape into loaves. Cover and set aside

until doubled in bulk, about 40 minutes. Bake the bread for 50 minutes.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Multigrain Bread With Sunflower Seeds

 

Recipe By : Madison's Vegetarian Cooking for Everyone, page 666

Serving Size : 1 Preparation Time :0:00

Categories : Madison: Vegetarian Cooking Breads

Grains And Cereals

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***THE SPONGE***

1 cup uncooked multigrain cereal

1 cup buttermilk or warm water

2 1/4 teaspoons active dry yeast -- (1 envelope)

2 tablespoons honey or malt syrup

1 cup whole-wheat flour

***THE BREAD***

2 1/2 teaspoons salt

2 tablespoons sunflower seed oil

plus extra for glazing

3/4 cup sunflower seeds

4 cups whole-wheat or all-purpose or bread flour

 

MAKES 2 LOAVES

 

Multigrain mixes containing flax seeds and a variety of cracked grains work

well in this bread. Extra sunflower seeds make this delicious loaf even

better.

 

Combine everything for the sponge in a mixing bowl, cover loosely, and set

aside for an hour to soften the grains and proof the yeast.

 

Stir down the sponge, then stir in the salt, oil, and sunflower seeds.

Begin beating in the flour until the dough is too heavy to stir, then turn

out the dough and knead in the rest by hand until the dough is smooth and

supple but still a little tacky. Turn the dough into an oiled bowl, cover

well with plastic wrap, and set aside until doubled in bulk, about 1 1/2

hours.

 

Push down the dough, divide it into two pieces, and shape into loaves.

Place in two sprayed or buttered and floured 4 1/2 x 8 1/2-inch bread pans

and let rise until doubled again, about 45 minutes. During the last 15

minutes, preheat the oven to 375F. Slash the bread and brush it with the

extra sunflower seed oil. Bake in the center of the oven until the loaves

are golden brown and well risen and firm, about 45 minutes.

 

Converted by MC_Buster.

 

 

 

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schuller