Silk Naturals

I miss the occasional grilled cheese sandwich (with vegan cheese now), but I can't really do any of the commercial breads except for maybe the the sprouted grain ones. Unfortunately, the store that sells it is too far, and I really don't feel like making the trip just for bread (that I should only occasionally eat anyway). So, how about baking some at home

I just bought 10lbs of whole grain sprouted spelt flour, and it came with some recipes. I also found some online, but I'm looking for tried and true recommendations, along with what baking pan you're using (type, size) and how do you store it. I'll be using the flour for tortillas and muffins too, and will experiment with raw breads, but I'm looking for a good sandwich bread recipe.

What brand of flour did you buy? It might be worth checking out if the brand put out a cookbook. For example, I trust King Arthur Flour Whole Grain Baking, meaning that I consistently obtain good results with their recipes. I wasn't as keen on Bob's Red Mill Baking Book. I want my baking recipes to provide ingredients measurements in weights and to provide descriptions of visual cues that help me judge if the dough is the desired consistency/wetness and when the bread is correctly browned. Before buying any cookbooks, I recommend previewing them at the library or bookstore.

I use glass Pyrex for bread and pies because I like to be able to see the bottom to judge doneness. I do want to experiment with metal pans for bread, though.

I store bread in the freezer pre-sliced or in the fridge. If stored on the countertop, it goes stale or molds before I can eat it all.

I bought flour from 'To Your Health Sprouted Flour Co' through Localharvest.org, so I kinda doubt they have any cookbooks, oh well.
I chose them because they grind their grains to order, and because they offered organic sprouted spelt. I tried making my own, and it's doable,
but it's easier just to buy the flour in large volumes even with a hefty-ish shipping price.
They have other grains too, in case you're interested in trying them: http://organicsproutedflour.net/onlineStore.html is the direct store link.

I like the idea of the pyrex dish - what size do you use? All the recipes refer to 'large' and 'medium' loaves, and I have no idea which is which

Ooooo, they have sprouted brown rice and sprouted brown rice flour! I'll have to email them about how they ensure it's gluten free with all the other grains they process...thanks for posting the link Andrea!

Before going gluten free I loved to bake bread at home...even have a bread machine I can no longer use! Now I keep a loaf of Udi's bread in the freezer for when I really, really have to have a sandwich. But if I can source some gluten free sprouted flours, that would be even better. I don't have a loaf pan I'm in love with yet, so I can't recommend one. Have you checked Amazon? Sometimes the reviews are wicked helpful!

This recipe looks promising, I'd scale it down though! http://hubpages.com/hub/Best-Spelt-Bread-Recipe
This one does too, and even better, it uses sourdough starter instead of yeast...if I were working with spelt, this is the one I'd attempt first! http://www.breadtopia.com/spelt-bread-recipe/ Wow I miss sourdough bread... Let us know how your attempts turn out! Break making can be so soothing, something about kneading the bread, great stress reliever!

http://www.motherearthnews.com/Real-Foo ... Grain.aspx

Hi, no experience making it myself, but I've heard that this is all you need to do?....

zeebs wrote:http://www.motherearthnews.com/Real-Foo ... Grain.aspx

Hi, no experience making it myself, but I've heard that this is all you need to do?....

I've tried essene bread before, even made raisin bread, but I need a sandwich-style bread because essene doesn't really work for it.
Also, my BF doesn't eat raw or like dense breads, but I would like him to start eating better, so a sandwich-style bread would work for him too.

Tiara, how big is your baking pan (even if you don't love it)?

superwahz wrote:Ooooo, they have sprouted brown rice and sprouted brown rice flour! I'll have to email them about how they ensure it's gluten free with all the other grains they process...thanks for posting the link Andrea!

Before going gluten free I loved to bake bread at home...even have a bread machine I can no longer use! Now I keep a loaf of Udi's bread in the freezer for when I really, really have to have a sandwich. But if I can source some gluten free sprouted flours, that would be even better. I don't have a loaf pan I'm in love with yet, so I can't recommend one. Have you checked Amazon? Sometimes the reviews are wicked helpful!

This recipe looks promising, I'd scale it down though! http://hubpages.com/hub/Best-Spelt-Bread-Recipe
This one does too, and even better, it uses sourdough starter instead of yeast...if I were working with spelt, this is the one I'd attempt first! http://www.breadtopia.com/spelt-bread-recipe/ Wow I miss sourdough bread... Let us know how your attempts turn out! Break making can be so soothing, something about kneading the bread, great stress reliever!

Both of the recipes look good, and I must try making sourdough, my favorite! I saw some cool baking vessels on the sourdough guy's site, it may just be what I need (along with a nifty proofing basket and some other gadgets, hehe). Thanks! I don't know when I'm gonna get around trying these, but I will report back for sure

The 2 popular sizes of loaf pans are 8.5" x 4.5" and 9" x 5". I don't know if those sizes correspond to "medium" and "large." The smaller pan accommodates a recipe that calls for 3 to 3.5 cups of flour in total. The larger pan accommodates 4 cups of flour in total. Using the proper size pan will give you a nicely domed loaf.

By the way, I store whole grain flours in the freezer to prevent them from going rancid.

Will you take some pictures if it works out?

egerandi wrote:Tiara, how big is your baking pan (even if you don't love it)?

Mine are 8x4...I usually make banana bread in them! I also have a pyrex that I bake bread in, probably a 8.5x4.5. I prefer smaller loaves of bread because they are easier to store and portion out!

This is a method I would LOVE to try! http://www.artisanbreadinfive.com/?p=552 I love artisan breads, the crust on them is just amazing... If you have a dutch oven, you might give it a go! That site has a lot of info on it.

Oh, and I second Extemter's recommendation, I store whole grain flours in the freezer unless I can't fit it in there, then I store it in the fridge. The healthy oils in whole grains go rancid faster than average flour that's been stripped, processed, and bleached. Plus, keeps bugs out!