Archive for October, 2010


Multi Grain Breads II


The easy mix recipe using white , buckwheat flour and flaxseed. A tasty loaf , medium crumb and semi hard crust, brushed with butter before baking and using water pan on lower oven rack. (two loaves)



scanned image


Oven Ready Bran Muffin Recipe



Oven – Ready Bran Muffin recipe (one toasted) from Hodgson Mills unprocessed (Millers Bran) box. The muffins are lighter than the Raisin Bran Muffin recipe that uses cereal and less sweet with more of an earthy bran flavor. The crumb is more delicate and actually better the following day. One substitution , soured milk instead of buttermilk.


Multi Grain Breads

The multi grain recipe used a different method of proofing the yeast directly with tepid water, possibly the water was not warm enough and/or there was not sufficient rise time to the dough compared with my usually recipe. Recycled the bread to bread crumbs. The rye loaf is better using the usual easy mix method and adding 2 cup rye flour. The wheat and rye flours don’t seem to absorb liquids as quick as the white flours and need more kneading with the dough hook. Plus I am used to making bread using the easy mix method and having the dough rise quick enough to bake bread within 2 hours or so. (Image is scanned in) Update : I have found some whole/cracked wheat flour recipes that call for soaking the wheat flour before use (soaked wheat bread, page 137, The Complete Book of Breads) and if using cracked wheat ,cooking the cracked wheat (Cracked Wheat Bread, p76) and adding it to the flour.



wow, catching up with the times, installed Windows XP on one of the Win 98 desktop computers. It didn’t copy all of the files , maybe skipped 2 or 3 but running good so far, don’t have any peripherals on that system yet. Had to reload Mobo audio drivers and it didn’t recognize the monitor, had to reload the monitor driver. It is also set to classic theme so there is not much difference from the Win 98 look.



After mixing up some dough for pizza Friday night, the extra quantity was refrigerated and used to make pita, flat bread.


Sunday breakfast, Left over white/wheat pizza dough made into flatbread, Turkish coffee.

rolling out the dough and trying to take a picture at the same time. I use white cornmeal on the counter instead of flour to prevent sticking and it (as Lydia says) adds another layer of complexity. The same for making pizza and bread, by putting some white corn meal in the pans.


Decided to bake the flatbread in the toaster oven, (Black and Decker)

Not exactly a soft pita as some were rolled too thin and were more like a pita chip than a bread. Have to bake more for practice. none the less they are still delicious



PIZZA, White and wheat flour

Pizza, deep dish, cast iron skillet baked, Hodgson Mills white and wheat flour (about 1 wheat to5 white ratio), Bottos chorizo sausage, delMonte (canned) diced tomatoes, Balgioioso mozzarella, Locatelli Pecorino Romano, olive oil, chopped garlic and garden picked oregano and green onion garnish 10/15/10. Nice texture, taste , good crunch, satisfying.




SHOPPING: Hodgson Mills

Having used white flour for quite some time as the warehouse club usually stocks two or three varieties some being a Con-Agra and King Arthur brand, I wanted to get more variety in the types of flour we use for baking. Doing some research, I decided to try Hodgson Mills as their prices and shipping seemed to be reasonable and at one place (website) I could get a wide variety of flours and grain products for baking. Hodgson Mills also offers a choice of organic flours and meals along with pasta products, cereal and mixes. One plus is that they offer a paper catalog by mail that I had received. Ordering through their website was fairly easy though their search engine didn’t give me any results when I typed in a product number and I used the paper catalog as a guide to order the products by the categories they are in. I placed the order via the web on 9/30/10 and received the confirming email with a notation that the UPS ground shipping would be 10-14 business days. On 10/04/10 the debit cleared through my bank. Hodgson didn’t provide a separate email for shipping confirmation or tracking number for the UPS delivery. On 10/15/10 the order was on my doorstep. consisting of the full order with no items back ordered.

Brown Milled Flax Seed,  quantity: 1, price: $2.55
Wheat Bran, Unprocessed (Millers Bran),  quantity: 2, price: $3.50
Multi Purpose Baking Mix,  quantity: 1, price: $2.55
All-Purpose, Unbleached Naturally White Flour,  quantity: 4, price: $15.00
White Corn Meal, Plain - 5 lb.,  quantity: 2, price: $7.10
Whole Grain Rye Flour - 2 lb.,  quantity: 1, price: $2.60
Whole Wheat Flour - 2 lb.,  quantity: 1, price: $2.60
Buckwheat Flour,  quantity: 1, price: $3.80
Active Dry Yeast,  quantity: 1, price: $1.00
Sub Total:   $40.70
UPS Ground 10-14 business days Shipping: $14.50

The flax seed, wheat bran and multi purpose mix are packaged in boxes and the other items (except yeast) come in the traditional paper flour type bag and all were in good condition shipped in two boxes with green packing peanuts. All of the packages provide recipes and/or info on the products, even on how Graham flour got it’s name. Hodgson Mills also offer some of their flour products in 2lb.,5lb and case quantities. Their web site also has numerous recipes. Most of the products are stone ground which is supposed to be superior to other types of milling.


October 2010
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