* Dissolve yeast in
water.
* Add molasses
* Let stand 5
minutes.
* Beat in
flour.
* Cover with a towel , and let rise
30-60 minutes.
While the sponge rises,
prepare the mix.
The Mix:
1 cup
(raw) cracked wheat berries
1 cup boiling water
2 tsp. salt
1/4 cup sweet butter
1/4 cup molasses
1/2 cup seedless raisins
* Combine all
ingredients.
* Let stand 30 minutes
covered, and 30 minutes uncovered.
* Beat mix into
risen sponge - 100 strokes with a wooden spoon.
Extra flour:
Use about 3-4 additional cups of Hard Red wheat
flour.
*
Add flour, about
1/2 cup at a time, graduating from a wooden spoon to hand mixing as the dough
thickens. When all the flour is added,
turn out the dough on to a floured surface, and…
*
Knead it a good
15-20 minutes. Add small amounts of
extra flour if the dough persists in stickiness.
*
Return the kneaded
dough to an oiled bowl, roll it around in the bowl so that it gets all nicely
oiled, and let it rise, covered with a towel, until its bulk has doubled. (about an hour)
*
Punch down the
risen dough, turn it out onto a floured surface, and knead it another 15-20
minutes (again add bits of flour only if necessary).
*
Form your desired
loaves, place them in or on pans or trays (if you use pans, butter them well!),
cover with towel, and
let rise until
doubled in bulk one more time.
* Meanwhile, preheat the oven to 375ºF.
*
Brush the top of
the loaves with melted butter just before baking. Bake for 30-40 minutes, or
until the loaves
sound hollow when tapped with a wooden spoon.
* If you’re using bread pans, remove the loaves right away, so the crust
can crispen (not necessary with trays).
* Brush the crust, again, with melted butter just after removing the
loaves from the oven.
→ If you can restrain yourself from pouncing upon the
bread with eager knife and mouth for about 10 minutes,
you will find that this
cooling-off period will allow it to slice more easily.
Dad’s Flapjacks
A two person recipe -
makes about 9 medium cakes
From the kitchen
of
Ward Barbour
·
1 egg
·
1 1/4 c.
buttermilk
·
2 Tbsp. sugar
·
1/2 c. water
·
1/2 tsp. baking
soda
·
Salt to taste - a
dash
·
1 c. Soft white
wheat flour
·
1 Tbsp. oil
Blend
together the egg and the buttermilk.
Add
the sugar and water and mix.
Sprinkle in
the baking soda and salt, then mix in the flour.
Last, add the oil and mix gently.
Pour about 4 inches of batter onto a hot,
oiled griddle and cook ‘til the bubbles start to pop.
Flip and cook until the cake is golden brown
and smells good!
Enjoy with maple syrup,
jam or fresh fruit compote.
Notes
from Dad:
You can add extra wheat germ or bran, use
part whole wheat, spelt or rye flour for a different flavor.
Or sprinkle a little flaked grain onto the
cake once it is on the pan for a new, exciting texture.
This recipe can be multiplied for more
people.
Pie Dough
makes 1 9” 2 crust pie
From the kitchen
of
Ellen Russell
·
2 c. Soft white
wheat pastry flour
·
1/2 tsp. salt
·
1 tsp. sugar
·
1 c. cold butter
·
1/4 c. cold water
·
Flour for dusting
your work area, rolling pin etc.
In
a bowl mix flour, salt and sugar.
Cut
butter into small cubes and add to flour mixture.
Use a pastry cutter, fork or food processor
to cut together the butter and flour until they
become a uniform mixture resembling coarse corn meal.
Sprinkle
in the water, mixing quickly to form a firm ball of dough.
Divide dough in half and make two balls, then
form into 1/2” discs.
Roll
out first disc, and apply to a 9” pie pan.
Repeat with the second disc.
Rye Sourdough Starter
from “Nourishing
Traditions”
·
2 c. Rye flour
·
2 c. cold water
·
Cheese cloth
·
2 gallon-sized
bowls
·
6 c. Rye flour
·
Cold water
·
1 weeks time
In
one large bowl, mix 2 c. rye flour with 2 c. cold water - mixture should be
quite soupy.
Cover with a double layer
of cheese cloth secured with a rubber band.
In warm weather you may set this outside in a shady spot - in cooler
weather find a warm spot in the house.
The next day, and every day for 7 days, transfer starter to the other
clean bowl and add 1 c. rye flour and enough cold water to make a soupy
mixture.
Re-cover every day with cheese
cloth and let stand.
After a few days
the starter will begin to bubble and develop the characteristic sourdough
aroma.
It should go through a bubbly,
frothy stage and then subside.
After 7
days, the starter is ready for bread making.
Use 2 quarts of starter for a batch of bread and save the remaining 1
quart for the next batch of starter.
Do
not add honey to starter.
To start a new
batch of starter, place the 1 quart of left over starter in a clean bowl.
Add 1 c. rye flour and water each day,
changing bowls until 3 quarts are obtained.
Good luck!
Triticale Crackers
makes about 30
crackers
From the kitchen
of Margie Diffner
* 1 1/3 cups Nash's triticale flour
* pinch of sea salt
* 3/8 cup milk
* 1 Tbs. honey
* 1/4 cup butter
Heat oven to 325ºF degrees.
Sift dry ingredients, cut in butter, add milk and honey and stir with wooden spoon until dough is smooth.
Turn onto floured board and roll to 1/4” thick.
Prick surface with fork.
Cut with sharp knife into about 30 pieces and place on greased baking sheet and bake for 10-13 minutes checking them till just crisp.
Optional: add some finely chopped herbs such as dill or parsley.
