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pchealth - Re: [pchealth] Granola bread, scone, pone or flatbread.

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Subject: Permaculturist Health

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  • From: "Frances and David" <fdnokes@hotmail.com>
  • To: "Permaculturist Health" <pchealth@lists.ibiblio.org>
  • Subject: Re: [pchealth] Granola bread, scone, pone or flatbread.
  • Date: Thu, 20 Dec 2012 19:57:44 -0800

Here is something Dave sent somebody, describing the recipe.
He grinds the flax seed, adds water and acv... the vinegar reaction helps the rising.
I suggested he add a banana and he found it really worked well.
He has done this recipe with a variety of flours including millet, buckwheat, and rice.
Maybe a bit of quinoa, too.
And, yes, he does like to have some raisins in it....
(We have been both making and eating nothing but sprouted kamut bread lately, so it's interesting what lapses from memory...)
Chia seeds may also be ground and used instead of or in addition to flax seed, if desired.

Frances

Dave's loaf:

{--3 cup flour variation for smaller loaf: 3 cups millet flour, about 2 cups water-might need more if too dry and stiff,
1 level Tbsp honey, 1 tsp. baking soda, 1 and one half Tbsp vinegar, 1 cup small pieces fruit or maybe a little less banana,
3/4 cup ground flax seed, one pinch salt handful raisins.}

Wet Ingredients--mix into a bowl:
2 1/2 cups water
1 heaping tbsp honey (one of your larger spoons--probably a soup spoon)
2 Tbsp (soup spoons) or so(could be 2 and 1/2 soup spoons--but a little extra couldn't hurt)apple cider vinegar It's kind of an approximate measure.
1 mashed banana--fairly ripe, some brown on it--or any fruit in small pieces, say about a cup to a cup and a half
gradually stir in 1 cup of ground flax seed(it doesn't have to be perfectly smooth)

Dry Ingredients--mix into a separate bowl:
4 and one half cups millet flour
1 1/2 tsp baking soda
1 or 2 pinches of salt (optional)
handful of raisins

Mix wet and dry mixtures together in whichever is a larger bowl
The mixture will be a bit too dry to perfectly mix, so I gradually added more water in till I could mix all the dry into the wet. It turned out to be about 1/2 cup. You might need more or less sometimes.
Put in a frying pan or shallow rectangular or round pan with parchment paper for the bottom only--if the parchment paper goes up the sides of the pan, it tends to dig into the sides of the loaf, and you have to carefully dig out the edges from the sides before peeling the parchment paper off after baking.
Put into pan(parchment paper in bottom) and place in 350 degree oven for about 30 minutes. Then check the top, if not a deep golden colour, leave in till it is. Maybe check every 5 or so minutes for this. It should definitely be a golden colour across the whole top of the loaf. Another test is to push down gently with a finger on the top, and if it resists and bounces back immediately, then it's done. You've probably done plenty of baking and know about this kind of thing. Then, take it out of the oven and run a dull knife around the sides to unstick any edges that are stuck to the sides of the pan. Empty out the loaf into the other palm(with a oven mitt on or tea towel folded into quarters). Then carefully peel the parchment paper--freeing the edges as you go, from the loaf. Flip the loaf back right side up onto the other hand with an oven mitt on or tea towel folded into quarters on the palm, turn off the oven and slide the loaf back into the oven and close the oven door. Important--Leave the loaf in the (oven shut off) for another 45 minutes to an hour. Once the oven is warm--not hot, open the oven door a bit, to let the loaf completely cool off, or place on a drying rack on a counter top or a table top. And presto, it's done!
I make the same kind of loaf with rice flour instead of millet flour, and use the other flours like quinoa and buckwheat for about 1/4 - 1/3 of total flour quantity, sometimes without quinoa.One morning I just made a loaf with rice flour, and buckwheat flour--about 1/4 of the flour being buckwheat, and I used a mashed cooked apple(doesn't have to be cooked but in small pieces, but cooked apple tends to keep it's flavour in the loaf) in the wet ingredients since I didn't have a banana. I used about 4 1/2 cups of flour, and I used 1 and 1/2 tsp baking soda and about three soup spoons of vinegar. The basic rule is 1/2 tsp baking soda and 1 tbsp vinegar per 1 and 1/2 cups of flour used--the ground flax does not enter into the equation. I had to bake the loaf at 350 for 45 minutes before it became a fairly solid golden colour on top.
Once completely cooled down to room temperature, I keep it in a paper bag in the fridge. Sometimes I wrap it in a tea towel if I can't find a paper bag, but it may soak up some moisture from the loaf.

-----Original Message----- From: venaurafarm
Sent: Thursday, December 20, 2012 7:05 PM
To: Permaculturist Health
Subject: Re: [pchealth] Granola bread, scone, pone or flatbread.

On 12/20/2012 9:16 PM, Frances and David wrote:
Dave used to make a recipe that involved a combination of non-gluten type
flours, using flax seed instead of eggs.

This is one thing I needed to know. If you add water to flaxseed meal it
turns into a gel somewhat. As a binder for breads, added to granular
lecithin, nutritional yeast, arrowroot powder, molasses may make it all
work fine to leaven flatbread or pones or cakes.

I could ask him to post and you could adapt. For ourselves, we found that
less was more and rather than putting everything into a loaf, it was better
to go simple.

Probably a good plan. Leave the dried fruit out.

I'm sure you could try adding one or two of your ingredients at a time, and
work your way through it, for example...
Not certain how you want to proceed, though, and we are currently visiting
our home town, so not at home.
...

In other news...

Very much enjoying the lecithin that I picked up from your post, and now a

Great and it can be used in baking. I need to buy some more of it to use
daily.

friend has introduced me to brown basmati with MCT oil and herbamare,

brown basmati rice is really good
never heard of MCT
I'd rather use olive, canola or sesame oil.
Herbamare and Trocomare (spicier) are the ultimate seasoning for
everything, mild with a hint of mixed vegetable flavor. It is my
favorite. Gayelord Hauser Spike and Vege-Sal are just as good. G-H
offers about 8 different blends and all are excellent. I would have them
all in my kitchen.

hitherto unknown to me (the MCT oil) [Dave is sorry that it is not made out
of something more environmental than palm oil but I feel like saying that
the whole commercial food bus. is not very conscious, including green onions
from Mexico!)

I've also purchased some locally (Winnipeg) made seabuckthorn puree.

Its an aphrodesiac, afaik, at least for men.

www.solberry.ca This wonderful stuff is actually made in Winnipeg. A very
hardy plant indeed. I wanted to try some before attempting to grow my own
seabuckthorn in coastal BC. The fact that the plant has natural protection
against deer is rather encouraging! I've also heard that it is wonderfully
prolific and resilient. Now I've tasted its high nutrition firsthand. It
smells bad but it tastes good!

I will have a look at that.

LL
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