THE SECRETS OF MAKING DYNAMITE BREAD
by anita sands hernandez firstname.lastname@example.org
Why pay $3 to 4$ a loaf for ORGANIC BREAD? You can make your own for twenty cents! No bread machine needed. (KNEADED!) Once you understand the bread making riff, you can practically THROW the stuff together in your sleep, no recipe even required! ("Another positive is that making your own bread is part of a healthy, chemical free DIET that will act as osteoporosis and OSTEOPENIA TREAMENTS since the minerals and vitamins aren't depleted as they can be in commercial bread.
Saving your bones should motivate you! So, start now, once every fifteen days, roll up your sleeves, throw together your grains/ flours, your basic BIBLE BREAD organic grain MUSH, let it rise, then KNEAD on any clean surface (which you flour dust) Can be dinner table with an old tablecloth on it...then let it rise again, (the old fashioned way, covered with a tea towel or some greased saran wrap, no bread machine ) hit it with full heat for first 10 min of bake, then lower heat when it's cemented in place, all hard-skinned. Cool then freeze your 3 big loaves, keep one out at a time. As for inexpensive flour, Grinding your own grain bought at horse feed store is best, second best...does your organic box delivered have whole flour? That got SOO costly these days. 4$ for a tiny bag. At super. But INDIAN MARKTS have their wholegrain flour, much tastier than ours, much cheaper. One can make bread by feel, no
recipe needed --CLICK ON: Ez method that allows u any grain, any liquid, just keeping the basic rules in mind..& that has BIBLE BREAD secrets. BIBLE BREAD is a much better health alternative if a.) you have a
feed store near you and b.) you have a precision grinder, (not a blender jar,) best is a vita - mix mill.
Baking from scratch is a good practice in case there's a Riot or War and shops close, or the coming INFLATION creates supermarket bread at ten bucks each! Get your grain whole from a feed store for chump change. Soak it over night, rinse well, drain and use a VITA MIX GRINDER to make BIBLE bread. Here are some Bread making tips from somone who messed around making the stuff for years all by her lonesome, in order to learn the secrets of making bread as I had no bread guru.
TRY MANY DIFFERENT GRAINS: BUY THEM WHOLE. BIBLE BREAD (meaning no flour at all, completely made of a whole grain that was soaked, overnight, rinsed, PHYTIC ACID thrown away in rinse water, THEN the pulverished groats are GROUND INTO DOUGH. Lickity split. The thing about this ancient tech which Bible extolled is: no acidity in mouth after you eat it, which destroys teeth! (flour, milled grain, acidic reaction in body.)
HEALTHFOOD STORES sell bible bread for almost 4$ a loaf. Super markets ask $3.50. These BIBLE Breads are made of soaked grains ...washed and drained. They use wheat, rye, spelt, kamut, millet, or mixes of same. I enjoy sesame in mine. Toasts up tastier. Original recipe in Bible had lentils, peas, barley, oats and you can add that to your recipes. As these loaves cost 3$ even 4$ a loaf at healthfood store, (Wheat doubled in wholesale cost from 4$ a bushel to 9$ a bushel in 2007 is now at 25$ ) but not to worry. Breadmaking is easy and can be done without a recipe-- on the 2nd occasion. You'll just make your own recipe.
Your bread dough can also contain either brown rice, bulghur wheat, millet, quinoa, lentils, barley, or beans. Raw butter or garlic-flavored olive oil are added AFTER the grain is cooked. TO MAKE real bible bread out of whole soaked grain, THE VITA MIX machine is said to work best.Google it vita-mix and vitamix both. Once a month, make your own bread. GET WHEAT BERRIES. HORSE SHOPS HAVE THEM FEED & GRAIN stores. Use SPELT, BARLEY, Soak grains in water overnight, toss the rinse water, drain, fluff, air dry grain in a hot room. Immediately use a vita mix to grind them.Grind 2 cups at a time in VITA MIX . Any coffee grinder would work on smaller amts. and there are other options, blenders, food processors etc, REVIEWS OF THE OPTIONS exist..... but a vita mix is bigger, faster, better. MANYRECIPES and TIPS EXIST. Bake three loaves at a time, cool. Freeze two in tight bags. Slice the load that's out as needed, return to its tight bag,. Refrigerate it ---as Bible bread is alive. I keep mine frozen. Take two slices every a.m. toasted. But try this, let me know how it works out for you.
SECRET #1. USE DOUBLE THE AMT OF YEAST that recipe calls for as half of it's dead anyway. "PROOF" the yeast in body-temp to slightly hot, PURIFIED or spring WATER (not faucet with chlorine) with some sugar or honey in the water. LET IT SIT 15-20 min in a warm place, with no draughts on it. THEN, only take the FOAM, scoop it off with a double-tablespoon. LEAVE THE dead water and dead yeast below in the water. Throw it out. It makes bread taste bad. SEE, you are really using HALF of it, which is the amt. that recipe specified.
SECRET #2 THE LIQUIDS- The liquid ingredients want to have a considerable amount of sweetness added to them. Add honey or brown sugar in any amount you like. Four loaves could take up to an entire box of brown sugar. Add the sweetness to the liquids. Melt a few huge globs of butter in it, too. Up to a lb. of butter for four loaves. (Olive oil if you're making Italian, unsweetened bread, savory bread,) If you use Milk, bring it almost to a simmer. Turn off and cool to body temperature then put in the honey which should always be raw. Or the brown sugar. That will kill bacteria in the milk which would multiply in the 'raising' period. You can use any broths or vegie broths you have from today's cooked vegies. Vegie Broth is high in minerals. You can use potato water, or spring water. The liquids should be at room temp up to bathwater temp to give bread a running start with the WARMTH ISSUE. TOO HOT and you kill the yeast. Too cold and it won't rise. NO CHLORINATED WATER ever need come near your dough! CHLORINE KILLS YEAST! A pal wrote me: Right now I'm starting a new batch of sourdough: Save the (unsalted) water you drain off boiled potatoes, thicken with a bit of flour, mix in a couple tbspns of sugar and a bit of milk then cover with a clean teatowel and let stand in a warm spot for a few weeks. Eventually it will start to foam and take on the distinct aroma of yeast. That becomes your starter which you could concievably have for the rest of your life and it will be a wild yeast unique to the area you live in.”
SECRET # 3. USE SPROUTED GRAINS. Lentils, Wheat, rye, millet. You will sprout them overnight in some spring water. HEALTHFOODERS BELIEVE in using sprouted grains not FLOUR which is acidic and unnatural and full of phytase which melts your bones. They leave whole grains reposing overnight in good, spring water, thusly sprouting them. Then use a "vita-mix" machine to grind them to paste. Doesn't have to ALL be sprouted grains but say half? Stir in the dry ingreds. and the grain paste or Pour your liquids into the grain paste, also the PUFFED UP PROOFED YEAST adding into the dry ingred, stir with big wooden spoon.
SECRET #4 The FIRST RISE should be a couple of hours to make sure the PHYTIC ACID
which is in all grains (and is in the flour still as it isn't sprouted) is dissipated. PHYTIC ACID causes excretion of our minerals. So for health, all bread making should entail at least two hours of the first
rising. Throw some oil on the surface of the dough ball and COVER the big dough ball with a damp torn sheet piece. Put in warm place. Tent the oven door. If you have gas pilots, on stove. In a warm kitchen.
SECRET # 5. You now have a huge raised up ball of dough. At that point, we add the salt. I make my salt with toasted sesame seeds, grinding them together. Throw a few tbspns of that 'gomasio' Japanese call it, sesame salt, into the dough, knead it in. (Experiment with a few drops of chile sesame oil from oriental store, with the two items, you will get an unusual toasted sesame seed flavor in your bread.) NOW KNEAD! YOU really move the dough when you knead it. You stretch it as much as possible, concentrating on STRETCHING the dough into long ropes. That will DEVELOP THE GLUTEN, the rubbery factor in the grain. I found adding a few tbsps of gluten flour to my WHOLE GRAIN doughs made more elastic, higher rising loaves. Healthfood store has gluten. Sometimes you get lucky and a bread flour HAS a lot of gluten in it. A glutenous on the natch type of wheat.
SECRET #6. After kneading the salt /sesame into the dough for five minutes minimum, give the dough a SECOND RISING. This hour or more 'lift' ocurs right in the loaf pan or in the loaf form on an oiled baking sheet.
SECRET #7. This is the biggie. The OVEN has to be so hot, 425 or more that this fat, raised-up loaf is going to get HIT WITH THAT intense HEAT so the dough 'freezes' in position. The crust goes WHAMMY hard as a rock..then, after say 3-5 min at full roast, lower heat, (open oven door, wave some heat out,) should be about 325 or 350 tops, you don't want to burn it. You'll soon learn to stick a hand in oven, feel if it's a fast oven or a medium one. At this point cook until done. (Just short of a scorch)
NEVER put dough into a slow oven. 325, 350. THAT IS what we call a "SLOW OVEN"! It is hot enough to kill the yeast but NOT hot enough to FIRM THE CRUST so your dough mass will fall. You have to TORCH that sucker! BURN IT HARD SO FAST that although the yeast DIES and the puff might have fallen it can't--- for the CRAB SHELL crust hardened! And the hard crust won't let the loaf fall down. Get the mental image? If you have those concepts, you can make bread without a recipe for the rest of your life.
I used to make a four loaf batch, whole wheat, a recipe that had ONE WHOLE BOX OF BROWN SUGAR IN the dough and a half pound box of butter.. Sweeter than normal bread, but drove people crazy it was so delicious toasted with a lot of cold butter on top.. Imaginea pound box of DARK BROWN sugar OR LIGHT. Didn't matter. It also had ONE entire QUART OF MILK in it AND 2 cubes of butter melted. WHEN YOU USE MILK, you have to bring it to a frizz (almost a boil) to kill the microbes in it, say sterilization temp, then cool it to dough temp to use that milk. You couldn't put regular out of the jug milk in dough as with all the microbes it has hidden there, during a two hour rising of dough the live elements would become problematic, go weird on you. So you always had to sterilize the milk first. And cool it. I gave it to my agents on Valentines in cellophane with a note "To MY BREAD AND BUTTER VALENTINE" and a split of bubbly and cheese, a jar of caviar and a small knife. And a home made lino-cut card saying "YOU ARE MY BREAD AND BUTTER VALENTINE". Open it and there's an original pome. (I spell it that way if it's a funny poem.)
Knowing these bread things you can grab anything and make bread. POTATO water is good liquid for bread, they use it in Germany with rye. RYE FLOUR by itself is soooooo heavy . It has to be mixed with wheat. I always cooled finished bread and immediately wrapped , bagged and froze most of it, just left ONE loaf out for that week but in a tight bag in the fridge as real grains can mold!
FLAVORED BREADS- HOLIDAY. Dried cranberries, scissored in half, sugar & cinnamon in dough.
ITALIAN SANDWICH BREAD - Leave the sugar out! Add a half cup of olive oil to the dough, a cup of chopped kalamata olives, (SEEDED fer gawds' sake folks can break teeth!) Oregano or basil leaves, tarragon.
CINNAMON RAISIN - Ezekiel makes a good one. TRICK: Add cinnamon, nutmeg, allspice to the dry ingredients. Trick: Soak the raisins, drain, dry off, add to dough after the kneading, not before! Walnuts or pecan pieces are a possibility.
ONION BREAD- Fry onions, in olive oil, cool, add to dough when you're kneading it. Reserve some for Dotting exterior of loaf. For a kick, mash one anchovy fillet into onions. Nobody knows what hit'em! Just tastes fab!
SESAME BREAD- Toasted sesame seeds in the dough, maybe chile sesame oil or plain toasted sesame oil from the oriental market. Sesame seeds on the outside are untoasted!
BIBLE BREAD - http://www.recipezaar.com/626
DRY SOUP MIXES- The perfect thing for when they hold a war. (*clickable URL)
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