jbirds1210
Sun, Jan-13-08, 20:25
Hello friends!
I complete phase I tomorrow! :wave: It has been challenging in a few places, but I have done well and have definitely learned some things about the power of processed foods!
I am going to follow the advice of you guys and start off very slowly with a fruit a day at the start of Phase II. My wife forwarded me this recipe that she has been playing with (perfecting) for the last couple of days. I wanted to ask if it was in fact SBD friendly. Thanks for any advice....I will likely not even attempt a piece of this for at least another couple of months.
Jason
MULTIGRAIN BREAN
¾ cup Rolled Oats
¼ cup Toasted Wheat Germ
2 ¼ cups 100% Whole Wheat Flour
2 ¼ Tbsp. Vital Wheat Gluten
(place in the bottom of measuring cups before measuring flour)
1 tsp. Salt
1 cup plus 2 Tbsp. Water
5 Tbsp. Nonfat Dry Milk Powder
1/3 cup Nonfat Plain Yogurt
1 package Active Dry Yeast
Place rolled oats in a small nonstick skillet. Cook over medium heat, stirring occasionally until the oats give off a nutty aroma and turn golden brown. Cool to room temperature and mix with wheat germ in a bowl - set this aside.
Mix together the vital wheat gluten, the 100% whole wheat flour and salt in a bowl - set aside. (To make sure the gluten is evenly distributed, I place 1 Tbsp. in the bottom of my 1 cup measuring cup and then filled it with flour. I do this a second time and then put ¼ Tbsp. in the bottom of the ¼ cup measuring cup and fill it the rest of the way with flour.)
In a saucepan, whisk together water and milk powder, Stir in nonfat yogurt. Heat the mixture to 80 degrees over low heat.
Place the milk mixture, flour mixture and yeast in bread machine following manufacturer's guidelines (mine says liquid first, then the flour mixture, creating a small divot in the flour mixture to pour the yeast into, being careful not to let it come in contact with the liquid ingredients).
Bake using the whole wheat cycle. Add the toasted oats and wheat germ 5 minutes into the first knead cycle.
(The bread is pretty dense and does not rise to the top of the pan, but the flavor is great!)
I complete phase I tomorrow! :wave: It has been challenging in a few places, but I have done well and have definitely learned some things about the power of processed foods!
I am going to follow the advice of you guys and start off very slowly with a fruit a day at the start of Phase II. My wife forwarded me this recipe that she has been playing with (perfecting) for the last couple of days. I wanted to ask if it was in fact SBD friendly. Thanks for any advice....I will likely not even attempt a piece of this for at least another couple of months.
Jason
MULTIGRAIN BREAN
¾ cup Rolled Oats
¼ cup Toasted Wheat Germ
2 ¼ cups 100% Whole Wheat Flour
2 ¼ Tbsp. Vital Wheat Gluten
(place in the bottom of measuring cups before measuring flour)
1 tsp. Salt
1 cup plus 2 Tbsp. Water
5 Tbsp. Nonfat Dry Milk Powder
1/3 cup Nonfat Plain Yogurt
1 package Active Dry Yeast
Place rolled oats in a small nonstick skillet. Cook over medium heat, stirring occasionally until the oats give off a nutty aroma and turn golden brown. Cool to room temperature and mix with wheat germ in a bowl - set this aside.
Mix together the vital wheat gluten, the 100% whole wheat flour and salt in a bowl - set aside. (To make sure the gluten is evenly distributed, I place 1 Tbsp. in the bottom of my 1 cup measuring cup and then filled it with flour. I do this a second time and then put ¼ Tbsp. in the bottom of the ¼ cup measuring cup and fill it the rest of the way with flour.)
In a saucepan, whisk together water and milk powder, Stir in nonfat yogurt. Heat the mixture to 80 degrees over low heat.
Place the milk mixture, flour mixture and yeast in bread machine following manufacturer's guidelines (mine says liquid first, then the flour mixture, creating a small divot in the flour mixture to pour the yeast into, being careful not to let it come in contact with the liquid ingredients).
Bake using the whole wheat cycle. Add the toasted oats and wheat germ 5 minutes into the first knead cycle.
(The bread is pretty dense and does not rise to the top of the pan, but the flavor is great!)