Date: Sat, 10 Dec 94 16:45:36 EST
From: "william hunt" (willie@cs.indiana.edu)
I my dabbling to understand why some breads rise well and some don't,
it occured to me that the same principles apply to breadmaking as to
beer brewing. Since I have brewed quite a bit of beer, this should
have occured to me after the 1st whole wheat loaf not the 3rd.
Now I dissolve 2 TSB's of brewer's corn sugar in 1 cup of warm water
and add 1 TSB of yeast. Presto, in 5 minutes the little buggers are
foaming. Pour that in the breakmaker, and the dry mix and it rises
everytime. I been experimenting with all the other ingredients and I
have concluded that if the yeast are feed (as above), the flour has
enough gluten, and the water ratio to flour is too far off (IE totally
runny, or brick hard), you will get bread that rises properly
everytime!
Lately I been making this:
1 cup warm water
1 TSB yeast
2 TSB brewer's corn sugar
Dissolve sugar, then dissolve yeast, set aside.
3 cups whole wheat flour
3/4 cup oat bran
3 TSB vital wheat guten
2 TSP cinnamon
Put in a bowl and mix with wire wisk.
1/2 cup warm water
1/2 cup honey
Mix to thin honey down.
Now put the yeast mixture, dry mix, and honey mix in the breadmachine
at turn it on. This recipe is too runny so I sprinkle some regular
white bread flour in it while it's mixing in the machine. I think
about 1/8 to 1/4 cup works well. I am still experimenting with how
much. Surprisingly, even if runny after 5 minutes of mixing, it
always rises OK. If I make it more like dough after the first 5
minutes, then it will stall the breakmakers motor later during the
"stir down" phase. So far this has worked very well. I will post
later about the exact amount of extra flour, and some other
variations.
Willie Hunt
PS
This is my kind of bread, no added fat, no added salt, very low fat,
high fiber, high protein (as breads tend to go), high carbo, calorie
dense stuff!
kwhoney honey