This stuff always makes me think of kids who have grown up (and live though) social media. As I said, there are times I've winced at the slights...both real and perceived. If this is how adults with well-formed identities react, my heart breaks for all those kids out there who live and die though these meaningless mediums.
Butter, oleo, or margarine? We did a church pot luck dinner for Christmas before you-know-what, and I made lasagna, homemade Italian bread, and an herbed olive oil for the bread. The olive oil was a big hit. People liked the change of pace. I've eaten at Italian restaurants where they putout a shallow dish of high-quality olive oil to dip the bread in, and they fresh-grind pepper in it. Of course, regular bread requires full-fat butter.
We were mentioning homemade Ezekiel Bread in the sprouting thread, and when I opened up youtube this morning, there was a nice little video about an easy to make sprouted grain Ezekiel recipe. You just mix the grains and legumes, and soak them for at least a day, more if you want better sprouts, and then put the whole thing in the food processor and blend it up. She used sourdough starter, but the little blurb said you can use regular yeast, which is what i will do. It should not need to rise as long as the sourdough, but it will still take at least a couple of days to make this bread. I didn’t have either rye or millet, so I used quinoa instead, but if this turns out good, I will order some millet or at least more quinoa . I added some flax and chia seeds into the mix, also. This recipe does not need kneading, and looks pretty easy to make. If it turns out good, I might try it for things like banana and zucchini bread next time.
It's interesting she said that sprouting grains makes them more digestible. I soak nuts for this reason, because doing so destroys their enzyme inhibitors (they preserve the nut's food for when the plant sprouts.) I've not read that you wait for them to actually sprout, just that you soak them overnight.
Damn that looks good. I bought a bread machine one time, made some good bread, then started using my oven. Had good bread morning, noon, and night. Gained thirty-something pounds. There are few things that beat good bread.
Yeh, the calories are sure the downside. I used to make Christmas Gift Bags for a few close friends & neighbors. In addition to cookies, I would make loaves of French bread or Italian bread, as well as some small "personal" steamed breads made in my Crock Pot. The batter for the steamed breads was poured into cleaned vegetable cans, covered with foil, then set on trivets in the Crock Pot with hot water poured around them. They would steam for a few hours. Brown breads were pretty good this way, as well as a Date & Nut bread and Banana bread. For making a large single steamed loaf I have one of these inserts I bought mail order back in the 80s:
I have all of the seeds and grains soaking, and rinsed them once already. The video didn’t say anything about rinsing, but for sprouting, you need to rinse; so I am going to rinse several times a day. The chia seeds clumped together, so next time, I may not add them until time to bake it. I have decided that once it is processed and ready to bake, I will put it in the bread machine (with yeast added), and then add flour as needed until the dough gets the right texture for the bread machine to knead, and it can just go through the regular whole wheat cycle, which should give it enough time for fully rising, and be well kneaded. It will be Sunday when I put it in and bake it, since I want to leave it to sprout some first.
Fascinating. I have never heard of this bread. I wish we still did our monthly brunches at church. This would be a perfect dish to take. I'll have to ask my pastor if he's ever heard of Ezekiel bread.
I think Ezekiel bread was made popular by the Atkins Diet all those years ago, since it was the only bread I remember being allowed after the initiation phase or whatever it was called.
I just looked at my local Food Lion's website. They carry this, and it looks like it's in the regular bread aisle. I'm shocked.