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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  My first home made bread...
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My first home made bread...  This thread currently has 564 views. Print Print Thread
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mariO+
Friday, September 2, 2011, 8:11pm Report to Moderator Report to Moderator

~Hunter~
Summer: Realization, expansion.
Posts: 51
Gender: Female
Location: Southern CA
Okay, today I decided I 'll not buy any so called "gluten" free or Ezekiel bread. They all have some major "avoid" for Type O.  So I decided to buy 100% Rye flour and make my own version.  I must say it taste more like biscuit than bread. Here is the recipe:

2 cups of 100% Rye flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup ghee or complaint baking oil
3 whole eggs beaten
1/2 cup of water
2 teaspoon of Steevia

Mix all ingredients and pour ( spreading mix quickly )  onto baking sheet lined with parchment paper.
Bake at 350 degrees for 20-25 minutes.
Remove from oven, cool and cut into squares.  
Enjoy, I did!  
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Lola
Friday, September 2, 2011, 8:16pm Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
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excellent!!!thanks for sharing!
now do not become discouraged IF .......Rye turns out being an avoid once you run your swami......

but never mind......you can always use that same recipe using those grains right for you......

crossing fingers that rye stays ok


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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PrincessMia
Friday, September 2, 2011, 8:56pm Report to Moderator Report to Moderator

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Glad your bread turned out. I was hoping to open up the thread to find another fellow brick maker to go into business with.


Was honored to represent the BTD in the First for women magazine. Shelley
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deblynn3
Friday, September 2, 2011, 9:29pm Report to Moderator Report to Moderator

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Ee Dan
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Baker's yeast in neutral for me in the Geno book. Rye being a Black dot. I could freeze it, sliced and just pull out a slice or two. Got some that is made a bakery not to far from here. sourdough. It was so good I was thinking of making a starter using rye. Has any one tried that? using water? or almond milk? watered down cottage cheese? The last is what I was thinking about.


Swami, 100% me..
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mariO+
Friday, September 2, 2011, 10:06pm Report to Moderator Report to Moderator

~Hunter~
Summer: Realization, expansion.
Posts: 51
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Location: Southern CA
Quoted from PrincessMia
Glad your bread turned out. I was hoping to open up the thread to find another fellow brick maker to go into business with.


No need to find a fellow brick maker...you remark could be published: very funny!  
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ruthiegirl
Friday, September 2, 2011, 10:07pm Report to Moderator Report to Moderator

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Kyosha Nim
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What kind of stevia did you use? 2 teaspoons sounds like a LOT of stevia to me, but then I always bought the kind with no additives, with 1/40th of a teaspoon (a little shake from the shaker top) was equivilent to the sweetness of 1 teaspoon of regular sugar.

I make my 100% rye bread with baking yeast. I'm not big on measuring everything, but I'll describe the process:

1/4 cup warm water, 1 tsp baking yeast, 1 tsp salt, 1 egg yolk (I'd use a whole egg if I made a bigger batch) and that's it for the careful measuring. I then add some agave (maybe a tablespoon?), olive oil (a tablespoon or two?) and then I add rye flour "until the texture is right." It should be somewhat sticky (if I add enough flour that it's not sticky, the end result is too dense) but not so sticky that I can't mold or shape it.

I let it rise for a while. Maybe an hour or more in a warm oven.

Then I shape it into small rolls or  braids (depending on my patience level that day) and let it rise again. The trick to fluffy 100% rye bread is to let it rise a long time. Typically, I make rye bread when I make spelt bread, and I start the rye dough earlier. The rye goes through the 2nd rising while the spelt goes through both risings (make rye dough, let it rise, shape it, make spelt dough, let them both rise, shape the spelt dough, let them both rise again, bake them.)

I suppose I could make the rye bread in a loaf pan, and slice it for sandwiches or toast, but I generally only have rye (a black dot for me) on Shabbos, when I want to make the blessing on two "whole loaves" of bread, so I make small rolls instead of a large loaf. I also make spelt because my son is a B and can't have rye, and anyway the texture of spelt is preferred by other family members and guests. Spelt is an avoid for me or I'd only bake one kind of bread.


Ruth, Single Mother to 20 yo  O- Leah , 18 yo O- Hannah, and  13 yo B+ Jack


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mariO+
Friday, September 2, 2011, 10:15pm Report to Moderator Report to Moderator

~Hunter~
Summer: Realization, expansion.
Posts: 51
Gender: Female
Location: Southern CA
Quoted from Lola
excellent!!!thanks for sharing!
now do not become discouraged IF .......Rye turns out being an avoid once you run your swami......

but never mind......you can always use that same recipe using those grains right for you......

crossing fingers that rye stays ok


Lola,

I ate a piece and I don't know if it's the rye or the commercial gluten free bread I had earlier today.  I 'm noticing a burning tongue, stomach pain and mucus in the back of my throat.  I'm going to stop eating the commercial bread... have a feeling the Juice Concentrate, Vegetable Gum ( Xanthan Cellulose ) in it is causing the symptoms.  
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mariO+
Friday, September 2, 2011, 10:17pm Report to Moderator Report to Moderator

~Hunter~
Summer: Realization, expansion.
Posts: 51
Gender: Female
Location: Southern CA
Quoted from PrincessMia
Glad your bread turned out. I was hoping to open up the thread to find another fellow brick maker to go into business with.


BTW, the bread I baked is not as heavy as the commercial gluten free, available in stores.  
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