a really delicious way to avoid butter or "oil" and add good stuff
i have a zojjirushi (and love it)
i take this with me to hotels and SF conventions to make me food. and as bait. it lures customers into my merchant area with the smell of fresh baked bread
why yes, i am evil
anyway, i use a variation on the basic "fast whole wheat" recipe that came with my machine.
5 cups flour , butter, water, salt, yeast, gluten
my recipe makes a fee substitutions.. and i NEVER have leftovers, ever
i use a mixture of regular whole wheat and "white whole wheat" (not unbleached, real whole wheat, but its lighter than reg) about half and half. plus i substitute out 1/2 cup for rye flour. (no rye isn't bad, its all the stuff they add to rye bread that most people think of)
i don't add butter, i add about a good 1/4- 1/2 cup of flax seed meal. it gives it a rich nutty flavor, works for the butter or oil, and keeps my bread machine pareve.
i only use Himalayan salt if i can, yes i am a salt snob
i also throw in handfuls of sunflower seeds, flax seeds, and sesame seeds as soon as it has formed a good ball (not at the end with the add seeds cycle) which means the seeds are mashed, and dont leave hard lumps. i often also sprinkle them on top after it starts rising.
it ends up with a rich soft texture, nutty flavor, and as many converts to whole wheat as taste it.
especially good with honey butter, which kind of defeats the no dairy thing, but still keeps my bread machine pareve
i take this with me to hotels and SF conventions to make me food. and as bait. it lures customers into my merchant area with the smell of fresh baked bread
why yes, i am evil
anyway, i use a variation on the basic "fast whole wheat" recipe that came with my machine.
5 cups flour , butter, water, salt, yeast, gluten
my recipe makes a fee substitutions.. and i NEVER have leftovers, ever
i use a mixture of regular whole wheat and "white whole wheat" (not unbleached, real whole wheat, but its lighter than reg) about half and half. plus i substitute out 1/2 cup for rye flour. (no rye isn't bad, its all the stuff they add to rye bread that most people think of)
i don't add butter, i add about a good 1/4- 1/2 cup of flax seed meal. it gives it a rich nutty flavor, works for the butter or oil, and keeps my bread machine pareve.
i only use Himalayan salt if i can, yes i am a salt snob
i also throw in handfuls of sunflower seeds, flax seeds, and sesame seeds as soon as it has formed a good ball (not at the end with the add seeds cycle) which means the seeds are mashed, and dont leave hard lumps. i often also sprinkle them on top after it starts rising.
it ends up with a rich soft texture, nutty flavor, and as many converts to whole wheat as taste it.
especially good with honey butter, which kind of defeats the no dairy thing, but still keeps my bread machine pareve