Whole Grain Baking: A Review
Through this experience I learned that some whole foods cooking, particularly baking nutritious breads, takes more patience and time than others. And by far, this process in particular took me a very long time to procure results.
Sadly, my results weren’t that great. But don’t think that is Sue Gregg’s fault. (She even gives some tips and tricks in the book.) I am used to my simplified method of baking bread, having given up how I used to make bread each week.
Not having spoken with Sue Gregg, I am not going to give you the recipe that I used, but I will show you the steps in order.
Step One: Proofing
Step Two: Grinding of Sprouted Grain
Step 3: Blend liquid ingredients in mixing bowl
Step 4: Mix flour with yeast mixture
Step 5: Knead for 20 minutes
Step 6: 1st Rise – about 1-1 1/2 hours
After the prescribed length of time . . . my dough had hardly risen, though I had kept it in a warm location.
Step 7: 2nd rise – about 45 minutes. So I left the dough to sit in the microwave the rest of the day.
Step 8: Punch the dough and let it rest. I skipped this because we needed to eat dinner.
Step 9: Shape dough and bake. We opted to split the dough in half. I made one loaf of bread and dinner rolls.
The rolls tasted much better than the bread . . . which was dry and somewhat hard. I’m not going to give up on this bread making from scratch, but I definitely need to devote another day at home the next time I attempt to grow some bread again!
We did make something super, duper yummy . . . and I have made these Cinnamon Scones multiple times.
What I love about Sue Gregg’s cookbooks are the bountiful amounts of information contained in each book, both spiritually and nutritionally. Reading her cookbook is education, Julia Child, and a Bible Study all in one.
For more Sue Gregg reviews, visit The Old Schoolhouse Homeschool Crew Review blog. And stay tuned . . . I’m going to be showing you a bunch of things that we made from Sue Gregg’s Meals In Minutes cookbook.