Recipe Diaries: 100% Whole Grain Bread Never Tasted SOOO Good

Although I have enjoyed baking bread for many years, I have always used a combination of Whole Grain Flour with White Flour in order to avoid a dense loaf.  My-Oh-My how the world has changed!  I was first introduced to Peter Reinhart's Whole Grain Breads about 3 months ago, from a friend's blog http://www.progressivepioneer.com/.  Almost immediately I checked out the book from the library, and I have been testing bread recipes ever since--totally addicted to the idea of Whole Grain loafs that act like white flour loafs.  And guess what...it really works! So I wanted to pass the good news along...

I highly recommend the book, because I won't be able to explain everything in perfect detail on this blog.  And you'll learn all kinds of interesting facts about bread science, the anatomy of a wheat kernel, wild yeast, and enzymes.  However, because so many of my friends and family have asked...How Did You Do It?  Here's a quick run down...from Wheat to Eat.

I grind my own wheat into flour using the Grain Mill (Stand Mixer) Attachment to the KitchenAid.  By far my favorite attachment (ok, my only attachment thus far).  Using the Grain Mill, I can either crack the wheat for a delicious breakfast cereal, or in this case, grind it into a fine powder perfect for bread making.

Reinhart's recipe does require that I plan ahead; that's the whole secret behind delayed fermentation.  The night before I want to consume a delicious loaf of whole grain bread, I create what's called a Soaker as well as a Biga.

Day 1:  The Soaker consists of whole wheat flour, salt, and my delicious homemade yogurt (milk or buttermilk may be used instead)

After mixing the soaker ingredients together, I cover loosely with plastic wrap and leave at room temperature for 12 to 24 hours.

Day 1: The Biga consists of whole wheat flour, instant yeast, and filtered water.  Also mixed, covered tightly with plastic wrap, and put into the refrigerator overnight.  Then, in the morning removed from the refrigerator approximately 2 hours before mixing the final dough, to take off the chill.

Day 2:   I use a metal pastry scraper to chop both the Soaker and the Biga into smaller pieces, ready for use in the final dough

Day 2: The Final Dough consists of the Soaker, the Biga, additional whole wheat flour, salt, instant yeast, honey or agave and unsalted butter, melted

After mixing...

Do a little more kneading...

Then place it in a bowl to rise.

Transfer to lightly floured work surface

Shape the loaf

Transfer to Pan

Let rise again

Finally Bake, using a Steam Pan (optional)

Let cool, before serving....if you can :)

100% Whole Grain Bread Never Tasted, Nor Looked, SOOO Good!

Recipe Diaries: Want to Salsa?

My first attempt at canning salsa, and I'm already addicted to the savory dish.  I will need to start stocking tortilla chips, something that has never been a regular on my grocery list before now. 

A novice salsa canner, I chose to start out small, canning only 8 pint jars.  I chose a recipe of Guatemalan descent--perfect to satiate my love for Latin American foods--a love developed while living 18 months in El Salvador at the turn of the millenium. 

The key to great salsa is Roma Tomatoes.  I bought my Roma's at one of the season's last Farmer's Markets at Thanksgiving Point.  Roma's are less watery than other varieties, and therefore yield a thicker, more savory sauce.

 

The Salsa Recipe is as follows:  10 Roma Tomatoes (whole), 5 Tomatillos (whole), 1-2 Serrano Peppers (whole but w/out stems), 1/2 bunch Cilantro, 3-4 Garlic Cloves, 1 Onion (chopped), Lawry's Seasong Salt, and lime juice

The Tomatillos are optional, they add a slighlty acidic flavor to the salsa.

Serrano Peppers are preferred over Anaheim Peppers because their flavor is stronger, mas fuerte!  No worries if you prefer mild salsa, the peppers are stewed whole, taken out before blending, then put back in, one at a time, until desired level of 'Hotness' is achieved.  Definately customizable.  But don't forget to stew them whole, first.

I placed all the ingredients into a large enamel pot, with 1/4 cup water.  Then Boiled for 45 minutes, stirring frequently.

Now that all the vegetables are mushy, I removed the serrano peppers, then blended the mixture into a fine puree of salsa.  (I didn't have a hand mixer I could put into the pot, so I used my Hamilton Beach Food Processor; I assume a blender could also be used....but gets very messy and tedious).  I added the serrano peppers, one-at-a-time, to taste.  Added Lawry's Seasoning Salt, to taste. And finally poured my salsa into pint jars.  Once in the jars, I added 3 Tablespoons of freshly-sqeezed lime juice to each jar.

The secret to juicing a lime is simple.  First, roll the lime around on the countertop with lots of pressure from your hand.  Second, cut the lime in half.  Third, nuke it in the microwave for 5-10 seconds, or until the juice is easily squeezed out.

I capped my jars w/lids and rings, immersed  them into the water bath, and boiled for an additional 20 minutes. (the water should be only lukewarm when the jars are immersed, so as not to crack the glass....and don't start timing the 20 minutes until after the water starts to boil)

 

And....voila!  Delicious, Savory, Healthy, Latin-American Salsa for my pantry.