Thom's Recipe File
Baking and bread making have been around since the very early peoples
discovered you could make something very tasty
nourishing by mixing flour, water, and flour then placing it close to the
fire. Breads are some of my favorite food.
Unfortunately for me, I am
diabetic and breads turn to sugars. However, this does not mean that I
can't enjoy a good piece of bread. I have found that Sprouted Grain
Ezekiel Bread does not send my glucose level into orbit. Therefore, I
still enjoy my slice of bread.
They say that bread making is an art.
I am not very artistic but what I have found is that you have some basic
rules to follow and they will make you a good bread maker. I will
share the following tips for you to use and then you will become a master
Check recipe to see if you have all
the ingredients needed for the project.
Start early in the day. It takes
1 1/2-2 hours for dough to double in bulk.
Test for correct water temperature for
dissolving yeast. The water should be lukewarm (105º-115º
F). If the water is too
hot the yeast will die. If it's too cold yeast will not rise
New methods such as that used for
Basic Bread Doug recipe do not require the yeast rise as in a sponge.
Wash hands before handling dough.
Be patient and let dough rise properly
To test when dough has doubled in
bulk, press two fingers (forefinger and middle finger) into dough.
If indentations stay, dough has doubled in bulk and can be shaped.
Kneading makes the dough elastic,
stretchy, soft and pushes the yeast, which makes the bread rise evenly
How To Knead:
- Dust the work
surface with flour.
- Place the dough
on floured surface and sprinkle with more flour. Be careful
of adding too much flour so as to prevent the bread from getting too
- Starting from
the part of the dough closest to you, push down and away from you with
the heel of your hands. Use your shoulders and the top of your
body to lean into the dough.
- Give the dough
one quarter turn, pick up the far end of the dough fold it over toward
you. Push down and away again. Repeat, adding more flour as
- Dough is ready
when it doesn't stick to fingers and feels smooth and elastic.