| Basic = 5 to 6 Cups Warm Water (Potato water is great.) 2/3 Cup Oil 2/3 to 1 Cup Honey 2 or 3 Tbsp. Instant Yeast 1/2 to 1 Tbsp. Salt 10 to 14 Cups freshly Milled Wheat Flour* FOR MORE INFORMATION ON WHAT THE BASIC INGREDIENTS DO FOR THE LOAF SEE BELOW *It is clear that whole kernel wheat milled at home is superior to white or brown store-bought flour. Why? See wheat below*. Many people are surprised to find that making your own fresh, from scratch bread is so easy. | Optional = 1 or 2 teaspoons of Vitamin C 1 or 2 Tbsp. Dough Enhancer 1 or 2 Tbsp. Wheat Gluten 1 or 2 Tbsp. Tofu and/or Dry Milk 1 or 2 Eggs 1 Tbsp. Liquid Lecithin After juicing apples, carrots, oranges, or whatever use the pulp in your bread. Other Freshly Milled Grains (May not Rise as high add gluten for a lighter texture.) What do you like? Make your own creation! Add Herbs, Spices, Nuts, Cheese, Fruit, and/or Vegetables. |
| 1) In your BOSCH }more about the Bosch Universal Kitchen Machine see bottom of page{ (Bosch is a registered trademark of Robert Bosch GmbH) Mix; the Water, Oil, Honey, Yeast, and about 5 to 8 Cups of Flour (more will be added in step 4) you may add the Salt now or some say to add in step 3. 2) Let sit for the yeast to start making bubbles. 3) Restart your BOSCH mixer and slowly add any Optional ingredients. 4) Slowly add more flour about 1/4 cup at a time, allowing it to knead completely into the dough until the dough starts to pull away from the sides of the bowl. The dough will climb the center post. 5) The BOSCH kneads the dough better than most of not all non-commercial machines on the market, dough should feel soft, not grainy. You may wish to hand knead dough I like the feel and lets you more easily shape, size, and make it ready for baking pans. (Note if using dough for pizza crust some pre-baking will be needed before adding toppings, best if baked on a pizza stone.) 6) Place dough into loaf pans; about 1/2 full and let rise. Fully risen when you make a small dent with a finger in the loaf and dent will come back or reshapes very slowly. 7) Place in a cool oven and bake at 350F for 30 to 35 minutes. The finished bread should sound hollow when tapped with a finger and the top will be golden brown. Take care as the dough will keep rising tell hot enough to kill the yeast. |
| When you bake your own bread you are in control! You determine what you put in or leave out. It is not difficult to make yeast bread, while it requires intermittent attention, the actual amount of time spent is small. Use the basic bread recipe as a guide add what you like to create your own favorite. YEAST is a simple one-celled plant, and like all living things, it grows best in a certain climate, with adequate food and water. Dough meets its requirements. In bread dough, the chemical changes of yeast (anaerobic fermentation) produce carbon dioxide and alcohol as byproducts. kneading, shaping, etc, removes the alcohol through evaporation and breaks up the accumulated carbon dioxide bubbles into smaller air sacs, making a finer dough that can hold the gas better and produce a lighter bread. LIQUID is used in bread making such as; water, potato water works great, milk, fruit juice, applesauce, eggs, and more. Water is used the most and is one of the best. Some minerals in water helps the gluten and acts as food for the yeast. Very soft water will make a soft, sticky dough that does not rise well; therefore, distilled water works poorly in baking yeast bread. If your water is very hard you may find that you get a better rise if you add a tablespoon of cider vinegar or lemon juice to the water. Milk complements the nutrients of many doughs. It is suggested you use dry milk because it is easy and convenient to use and there is no risk of scorching. You could also use non-dairy tofu power in place of milk. SALT not only adds flavor but salt-less loaves are usually crumbly, have a porous top crust, and often collapse. Salt strengthens the gluten and regulates the growth of the yeast. It is possible to make bread without salt; but, it will rise faster and put not as high. Look for recipes with a lot of flavor interests such as ryes and sourdoughs. SWEETENERS which help feed the yeast should be considered as a flavoring agent. The classic daily bread of Europe contains no added sugar or fat. Americans seem to prefer their bread a little sweeter; and, most of their recipes call for sweeteners. Yeast will activate from sweeteners first before responding to the dough. However, yeast can convert dough starches into sugars and this is adequate, except in very long-rising doughs. Among the most used sweeteners are honey, sugar, fruit, and molasses. Be creative try powdered juice mixes, syrups, or other sweeteners. OIL, margarine, butter, and lard, in any combination, helps bread keep longer, enhance its flavor, and lubricate the gluten in the dough helping the loaf to rise higher in the oven. From a nutritional standpoint, you might wish to minimize the use of fat, oil, or butter. You can make bread recipes with no oil or butter at all. |
| GRAINS: WHEAT: The king of grains is the foundation of good bread making. It contains the highest amount of gluten of any grain. This becomes the elastic part of the dough and holds the yeast bubbles within the bread causing the bread to rise. The gluten in wheat is the only gluten that can be removed from the rest of the grain. Wheat also ranks first because of its nutritional value. At the bottom of the germ is the beginning of the plant’s rebirth. Above the germs is the endosperm, a protein and calorie-rich food reservoir that will fuel the plant as it germinates. Protecting both is a hard coat, impermeable for decades, to anything but the warmth and moisture that will bring the seed to life. It comes close to being a complete food. Over 30 nutrients are known to exist in the whole kernel and most of them are removed in the milling process. Moreover, would it shock you to know that up to 60 chemicals may be present in a loaf of white bread? When the wheat kernel is used in its entirety the following nutrients are provided: Thiamin, Riboflavin, Pyridoxine, Protein, Pantothenic Acid, Niacin, Barium, Silver, Inositol, Folic Acid, Choline, Vitamin E, Boron, Silicon, Sodium, Chloride, Calcium, Iron, Phosphorous, Magnesium, Potassium, Copper, Sulfur, Iodine, Fluorine, and more. Commercially ground flour contains most of the bran, but the wheat germ and germ oil have been removed to prevent the flour from becoming rancid. These two ingredients contain the elements that are the life force of the grain and are essential for good health. *Whole wheat flour should be ground/milled as needed. Freshly ground flour contains all the nutrients found in the whole grain without the preservatives. Essential vitamins began to oxidize from the flour when milled and are mostly gone within 3 days. Somewhere in the world every month of the year a crop of wheat is harvested. It can grow in areas of less than 12″ of rainfall a year and up to 70″. Wheat is grown from the Arctic circle to the equator; from sea level to 10,000 feet. The prairies of the US, Canada, Russia, and China are excellent soils for wheat. About 70% of the world’s cultivated ground grows cereal grains. Wheat amounts to about 22%, rice is second at about 13%. The GLUTEN in wheat is the only gluten that can be removed from the rest of the grain. Toextract the gluten; add enough water to freshly ground/milled flour make a soft dough and kneaded until the dough is rubbery and elastic. The dough is then washed, rinsing away the starch and leaving a rubbery mass of concentrated high protein. This protein can then be dried and ground into flour. Adding this gluten to bread will give it a lighter texture. Adding it to multigrain bread permits the use of a wider variety of grains which otherwise would make a loaf heavier in texture. Unfortunately, much of the bran and wheat germ are washed away when making gluten. RICE: The whole kernel is very nutritious with Thiamin, Riboflavin, Niacin, Carbohydrates, Phosphorous, Magnesium, calcium, Potassium, Silicon, Sodium, Fat, Iron, and Protein, However, rice polishing and rice bran are sometimes removed leaving only the starch. Brown rice and wild rice has only the hull and some of the bran removed. They retain more minerals, vitamins, and salts than highly processed polished rice. Unpolished rice is balanced in composition and is nonfattening. Rice is excellent cooked, as a side dish, as a good cereal grain, and in casseroles. Rice bread will have a more cake-like texture. Traces of rice’s history have been found in India dating back to 3000 BC. Alexander the Great found rice when he invaded India in 326 BC. The Moors introduced rice to Spain about 700 AD, Spaniards took it to Italy about 1400, and on to the West Indies and South America in the 1600s. It was first introduced to North America in 1686 when a ship from Madagascar landed on the coast of South Carolina. CORN: is extremely high in Magnesium. It also contains Thiamin, Niacin, Riboflavin, Fat, Calcium, Sodium, Protein, Carbohydrates, Potassium, Iron, Vitamin A, and Phosphorus. The versatility of corn allows for its use in soups, bread, breakfast foods, corn flakes, hominy, corn oil, corn whisky, tamales, tortillas, grits, starches, syrups, dextrose, and cornflour. The stocks are used for silage, paper, and wallboard. The husk is manufactured to produce stuffing for craft items and packing materials. The cobs are used to make fuel, charcoal, industrial solvents, and corn cop pipes. Popcorn is favorite snack food and is often the only whole grain available in today’s supermarkets. Popcorn contains less starch than field corn. It makes a great dusting flour; use it on your pizza stone it will not burn and adds to the home-baked goodness. Also makes the best cornbread, try it in pancakes, waffles, and in your favorite bread recipe. Corn is a native grain of America and is used extensively in Central and South America. Usually, made into a meal, and not ground into flour. There is no evidence that it existed in Europe before Columbus. At the time, the native Americans were cultivating several different types of corn. Through trading, these early Americans developed almost all the strains of corn in use today. Evidence of corn use is found among many artifacts of the leading tribes of North and South America. The oldest evidence, found in South America, dates back to about 1100 BC. Columbus carried home seeds of corn and in two generations it spread over Europe, Africa, India, China, and Tibet. Corn grows in climates ranging from the cold of northern Russia to the heat of South America. It grows from sea level to the 12,000-foot heights of Peru. A crop of corn, like wheat, matures somewhere in the world every month of the year. In the US corn ranks second in production to wheat. In world production, it is third to rice and closing the gap. MILLET: is a nonfattening grain it provides a good balance of amino acids. It is high in minerals, especially calcium, and also contains thiamin, riboflavin, carbohydrates, iron, lecithin, phosphorous, niacin, fat, potassium, and protein. A native grain of Africa that predates rice in China. One-third of the world’s population depends on millet as its cereal grain. In the US it is used principally for birdseed and chicken feed. The plant itself is grown as pasture for hay or for livestock consumption. Its effect and flavor on bread are similar to corn. Add a one to five ratios of millet to wheat. Too much millet in bread caused the bread to become very dense and the top crust can peel off. In the right amounts, it adds a crunchiness to bread. Millet is usually boiled, steamed as a cereal, or ground and used as flour. BARLEY: A native grain of Eastern Europe. Barley, probably the first cereal grain cultivated by man, is an ancient food. Early traces of barley in Egypt date this cereal back to 3000-5000 BC. Barley makes an excellent addition to soups and casseroles, or as a rice substitute. Barley may be ground and used as a supplementary grain in bread (1 part barley 5 parts wheat), however, it cannot be used alone as yeast bread. It has a low gluten content; thus, the gas simply escapes into the air and prevents the dough from rising. More than half the barley grown in the US is fed to livestock. However, it is especially good if pan browned on a medium heat using 2 Tbsp. oil and stirring constantly until browned. Barley tea or broth is strength-giving and especially good in cold weather. Barley is a nongas-forming grain and is easy to digest. It has protein and contains about the same amount of carbohydrates as corn, but with slightly less fat. SORGHUM (MILO): Sorghum was found on the grocery shelves in America as late as W.W.II. All countries, except the US, use it extensively as cereal food. The grain is ground into flour and used to make pancakes, porridge, and flatbreads. Sorghum is higher in protein and lower in fat than corn. The mineral composition differs only slightly from corn, and the vitamin content in the grain is similar to white corn. RYE: A native grain of Russia and Northern Europe. It contains less gluten than wheat but is a nutritious grain ranking close to wheat in value. The gluten in rye is inferior to that of wheat and does not have the elasticity needed for making light-textured bread (suggest using 2 parts rye to 5 parts wheat), 100% rye makes a moist dense loaf. Bread made from rye gets the name “Black Bread” from its dark color. Besides yeast bread, rye can be used as a supplementary grain in recipes using corn and oats, also great in muffins, pancakes, cookies, and cakes. OATS: The nutrient value of steel-cut oats, rolled oats, quick oats, and oat flour is virtually the same. The known nutrients are thiamin, niacin, riboflavin, fat, protean, chlorine, iodine, carbohydrates, iron, vitamin E, seven B vitamins, calcium, sulfur, fluorine, ash, and silicon. About 90% of all oats grown are fed to livestock, especially horses. Oats offer a higher protein content than any other cereal grain. Oatmeal is a great strength-giver. Oatmeal water is a healthy, renewing drink. Rolled oats are particularly good as a porridge. Oat flour mixed with warm milk makes an excellent baby food. TRITICALE: Scientists have been trying for years to produce a grain that combines the hardiness of rye, with the gluten qualities of wheat, and that has a high yield. In 1937, they came close – experiments continue. Triticale is exceptionally high in protein usually over 16% and is valued as a stock feed. It is excellent in pastries, cereals (cracked or the whole kernel), casseroles, and flour, and may be used as a substitute for wheat or rice. However, bread made with 100% Triticale is denser and the cellular structure can not handle more than one raising. For the best yeast bread, mix at least 50/50 with whole kernel wheat flour and add Vitamin C along with Lecithin. Whole grain flour should be ground/milled as needed. Freshly ground grains contain all the nutrients found in the whole grain without preservatives. Essential vitamins began to oxidize from the flour when milled and are mostly gone within 3 days. Would it shock you to learn that up to 60 chemicals may be present in grain products found in stores without being declared on the label? Whole kernel bread, muffins, pancakes, cookies, and cakes, etc. are superior: 1) They contain more vitamins, especially the B group such as pyridoxine, pantothenic acid, biotin, and folic acid. 2) Whole grains contain more minerals – notably calcium and iron. 3) More essential proteins of high quality are furnished. 4) One of the richest natural sources of vitamin E is found in wheat germ. Often removed for livestock feed in commercial milling. 5) It is easier to build an adequate diet around whole grain flour. OVER 30 NUTRIENTS ARE KNOWN TO EXIST IN THE WHOLE WHEAT KERNEL. 6) You receive more useful fiber and other nutrients. 7) You avoid bleaches, chemicals, softeners, mold retardants, and other preservatives. 8) Oils such as wheat germ oil are removed to prevent the flour from becoming rancid during transport. When compared with whole wheat flour, store-bought can gain up to 9% in Calories, 7% in Carbohydrates, and can lose up to 87% of the Fiber, 21% of Protein, 61% Calcium, 77% Phosphorus, 12% Iron, 74% Potassium, 20% Thiamin B1,19% Niacin and the list goes on and on. Sources and suggested reading: US Department of Agriculture handbook no 8, “Composition of Foods, Raw, Processed, Prepared.” “Wheat in Human Nutrition” by WR Aykroyd. “Human Nutrition and Dietetics” by Livingston. “White Versus Brown Flour” by Dunlap. “Baking Science and Technology” by EJ Pyler. “Merchants of Grain” by Dan Morgan. “Six thousand Years of Bread” by HE Jacobs. “The Natural Nine Cooking with Whole Grains” by Lorraine D. Tyler |
}A little more about the Bosch Kitchen Machine: 500+ watt motor handles up to 12-14 lbs. of dough. Heavy-duty construction to give unsurpassed durability. Built-in cord storage. Dual drives; high-torque for mixing/beating and dough hook plus high-speed for blender. Safety cover for drive not in use. The mixing bowl comes with a cover, splash ring, twin beating whisks (whips from 1 egg white to about 20), and dough hook (for up to 9 dozen cookies or up to 10, 1 lb. loaves of bread).{ }We suggest you buy with 6 cup Plastic Blender. Some other accessories are the Citrus Juicer, Slicer Shedder, Food Processor, cookie Paddles, Batter Whisks, and Meat Grinder. With Meat Grinder you can also attach a Berry Press or Pasta Attachments.{
Bosch Universal Plus Mixer retail price starting about $450 without blender/ with blender about $530.
Bosch Compact Mixer retail about $300 (sold out) no blender/ makes up to about 8lbs of dough