Post by Cyngbaeld on Mar 3, 2012 13:56:43 GMT -5
If, like me, you live in an area that doesn't grow wheat, you might want to stretch your stores to have bread longer than if you were doing straight wheat bread.
I like to use potatoes in yeast or quick bread. Use up to 1/4 the amount of dough as cooked, mashed potato. Use the water you cooked them in as part (or all) of the liquid for the bread. I use milk OR eggs, depending on what I have the most of plus potato water. You can use powdered milk if that is what you have. I normally have goat milk.
You can also make cornbread using 1/4 to 1/2 of the dry ingredients being wheat flour and the rest corn or millet meal. Be sure to use eggs to help bind the corn for the bread if you don't have enough wheat gluten.
Acorn flour can be used, 1/2 acorn flour, 1/2 wheat flour. Acorn flour is very heavy, so you may need less, depending on what you can tolerate. It is high in protein.
I sift the bran from the freshly ground wheat because the bran makes the loaf heavy and I don't tolerate too much bran in my diet. Right now I mostly put it in the dog food or poultry feed. It can be used in crackers or muffins though if you need to use all the wheat. It makes good crackers, using about half the flour ration in the recipe as bran. The crackers won't be as hard to chew as if they were made with straight wheat flour. Also mix the bran with whole wheat flour to make graham crackers.
Anybody else have any wheat stretching tips?
I like to use potatoes in yeast or quick bread. Use up to 1/4 the amount of dough as cooked, mashed potato. Use the water you cooked them in as part (or all) of the liquid for the bread. I use milk OR eggs, depending on what I have the most of plus potato water. You can use powdered milk if that is what you have. I normally have goat milk.
You can also make cornbread using 1/4 to 1/2 of the dry ingredients being wheat flour and the rest corn or millet meal. Be sure to use eggs to help bind the corn for the bread if you don't have enough wheat gluten.
Acorn flour can be used, 1/2 acorn flour, 1/2 wheat flour. Acorn flour is very heavy, so you may need less, depending on what you can tolerate. It is high in protein.
I sift the bran from the freshly ground wheat because the bran makes the loaf heavy and I don't tolerate too much bran in my diet. Right now I mostly put it in the dog food or poultry feed. It can be used in crackers or muffins though if you need to use all the wheat. It makes good crackers, using about half the flour ration in the recipe as bran. The crackers won't be as hard to chew as if they were made with straight wheat flour. Also mix the bran with whole wheat flour to make graham crackers.
Anybody else have any wheat stretching tips?