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Whole Wheat Porcini Soda Bread

Whole Wheat Porcini Soda Bread


Ingredients

  • 1 ounce dried porcini mushrooms* (about 1 1/2 cups), any grit brushed away, coarsely chopped
  • 1/2 cups diced unsulfured dried apricots** or dried figs
  • 1 cups old-fashioned oats
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1 1/4 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1 egg, beaten to blend (for glaze)

Recipe Preparation

  • Position rack in center of oven and preheat to 375°F. Line baking sheet with parchment paper. Mix mushrooms and apricots in medium bowl; pour 3/4 cup warm water over. Let stand until mushrooms and apricots soften and liquid is absorbed, about 15 minutes.

  • Mix buttermilk, oats, and butter in large bowl. Let stand until oats soften, about 15 minutes. Stir mushroom mixture into oat mixture. Stir in honey.

  • Whisk both flours, baking powder, salt, and baking soda in another large bowl. Make well in center; add oat mixture and stir until dough forms, gradually mixing in dry ingredients. Turn dough out onto work surface and knead gently, about 5 turns. Shape dough into 7-inch round. Transfer to baking sheet. Cut X in top center of loaf. Brush with egg glaze.

  • Bake bread until tester inserted into center comes out clean, about 1 hour 5 minutes. Transfer to rack and cool. DO AHEAD Can be made 1 day ahead. Wrap bread tightly in foil and let stand at room temperature.

Reviews Section

ACORN RECIPES

Mix cornmeal with cold water, add boiling water and cook 2 minutes, stirring constantly. Add sale and butter and cool to lukewarm. Soften yeast in lukewarm water. Add remaining ingredients to corn mixture, along with yeast. Knead to a stiff dough. Dough will be sticky. Cover and let rise in warm place until doubled in bulk. Punch down, shape into two loaves, cover and let rise until doubled in bulk. Bake at 375 degrees F for 45 minutes.

Acorn Bread recipe from the book “Cooking with Spirit, – North American Indian Food and Fact”, By Darcy Williamson and Lisa Railsback Copyright 1987 by Darcy Williamson. Published by Maverick Publications, Drawer 5007, Bend, Oregon 97701

Acorn Griddle Cakes

2/3 C finely ground leached acorn meal
1/3 C unbleached flour
1 tsp. baking powder
1/3 tsp. salt
1 Tbl honey
1 egg, beaten
3/4 C milk
3 Tbl melted butter

Combine dry ingredients. Mix together egg and milk, then beat into dry ingredients, forming a smooth batter. Add butter. Drop batter onto hot, greased griddle. Bake, turning each cake when it is browned on underside and puffed and slightly set on top. Makes 12 to 15.

Acorn Cornbread

1 cup all-purpose flour (use unbleached, organic flour minus 1 tablespoon and replace the tablespoon with 1 tablespoon acorn flour)

1 cup yellow cornmeal (I like using the medium ground - gives it a better flavor, texture)

2/3 cup white sugar (I use raw, turbinado sugar)

3 1/2 teaspoons baking powder

1 egg (duck egg preferably)

1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.

2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.

3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Miwok Acorn Muffins

Add together in a bowl:
2 tablespoons of cooking oil
3 tablespoons of molasses
1 egg
Stir in:
1/2 cup of milk
1 cup of acorn masa

Then add:
1 cup of whole wheat flour
1 teaspoon of double-acting baking powder
1/2 teaspoon of soda
1/4 teaspoon of salt
1/2 teaspoon of ginger

Stir quickly until all the dry ingredients are moistened and the batter is slightly lumpy. Then pour the batter into a greased muffin tin and bake at 425 degrees Fahrenheit for 20 to 25 minutes. Remove the tin from the oven, allow it to cool five minutes, turn the muffins out, and serve.

Acorn Bread

2 tablespoons sugar (we used brown)

Mix the yeast with the lukewarm water, honey and sugar and set aside. Mix all the rest of the ingredients. Combine your wet with your dry and mix and knead. Place dough into an oiled pan (we oil with coconut oil) and cover with a wet towel to rise for 45 minutes. Punch it down and let rise covered with wet towel for another 45 minutes. Bake at 350 degrees for 40-45 minutes.

Acorn Tortillas

Mix ingredients. Add just enough water to make a stiff dough. Let stand for 30 minutes.

Squeeze into small balls and then press each ball into a very thin flat cake. Fry in a lightly greased skillet until brown on both sides. Use just enough fat or oil to prevent sticking.

Multi-Grain Acorn Bread

1 ½ cups rolled oats
½ cup cornmeal
½ cup coarse ground, leached acorn meal
1 cup lukewarm water
2 Tbsp. dry granulated yeast
2 ½ cups boiling water
1 Tbsp. salt
¼ cup vegetable oil
2 eggs, beaten
About 8 cups whole wheat flour
½ cup honey
butter

Pour boiling water over oats, cornmeal, and acorn meal. Set aside. Dissolve the yeast in lukewarm water. In a large mixing bowl, beat the hot oatmeal mixture with the rest of the ingredients, except for the yeast and butter, adding the flour a cup at a time until you get a medium batter. Cool to lukewarm. Then add the yeast. Mix well and add enough flour until you have a spongy dough that is not sticky. Knead, adding flour if necessary to keep from being sticky. Place in a greased bowl and grease the top of dough, then cover it with a moist, warm kitchen towel and set it in a warm place until it doubles in size. Punch down, knead several times, and let rise again. Shape into loaves and place in greased bread pans or on a greased cookie sheet.

This also makes great rolls, so you can use a cake pan, making golf ball sized rolls. Cover and let rise again until almost double. Preheat the oven to 350° F and bake for about 35 minutes or until the tops are golden brown. Brush with butter and cool.

You can also make this bread in camp, using smaller loaves and a reflector oven or forming ½ inch thick by 1 inch wide by 8 inch long sticks and twisting the dough around a green stick and gently baking over medium coals—never a fire.

Acorn Flatbreads

2 ¼ cups unbleached all-purpose or bread flour

A scant cup of water (7/8 cup to be exact)

Sift the flours and salt together in a large bowl and make a well in the center.

Add the olive oil and water in the center of the well and swirl to combine with a finger or two. When the dough gets shaggy, start bringing it together with your hands, then knead it on a floured surface for 5-8 minutes. Use a bit more flour if it is too loose.

Lightly coat with more olive oil, wrap in plastic and set aside for at least an hour. This dough can hold in the fridge for a day.

Take the dough out of the fridge if you’ve put it in there and let it warm to room temperature. Get a griddle or a well-oiled cast iron pan hot over medium heat.

Cut the dough into equal parts I’d suggest between 6-8. Roll them out one at a time with a roller and then your hands – they need not be perfect, as this is a rustic bread. You want them thin, though, about 1/8 inch.

Lightly oil the griddle and cook the piadine one or two at a time for 2-3 minutes, or until it begins to get nice and brown. Flip and cook for another 1-2 minutes.

Keep them warm in towels while you make the rest. Serve with some cheese, fresh herbs – green onions are excellent with this – and some high-quality olive oil.

Keep them warm in towels while you make the rest. Serve with some cheese, fresh herbs – green onions are excellent with this – and some high-quality olive oil.

Makes 6-8 piadine, depending on size

Acorn Muffins

1/3 cup melted butter or nut oil (walnut, hazelnut, pecan)

1 teaspoon vanilla extract (optional)

1 1/2 cups All-Purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 cup acorn grits or minced chestnuts, pecans or walnuts

1/4 cup fresh or frozen berries (lingonberries, blueberries, etc.)

2 tablespoons caster or maple sugar (optional)

Preheat the oven to 425F. Grease a muffin tin with butter or something similar.

Whisk together the buttermilk, egg, oil, brown sugar and vanilla extract in a bowl. Whisk together the wheat bran, acorn flour, all-purpose flour, baking powder, baking soda, and salt in a larger bowl.

Pour the wet ingredients into the dry ones and add the acorn grits and berries. Stir to combine. You want a thick, sticky batter. Add a little buttermilk if it's too tight, one tablespoon at a time.

Fill the muffin tin with the batter evenly, then sprinkle the maple sugar over them as a topping. Bake for 15 to 18 minutes, until a toothpick comes out cleanly when poked into a muffin. Remove from the oven and let sit for 10 minutes before turning out onto a cooling rack.

Acorn Pancakes

2 teaspoons baking powder

1/4 cup of oil (vegetable or some other neutral-flavored type.)

Preheat griddle to medium heat.

Combine dry ingredients in whatever large bowl you like. One with a spout is most welcome.

Combine oil, honey, eggs, and milk until smooth in consistency.

Combine the wet with the dry ingredients into the large bowl.

Adjust by adding more milk if the batter appears too thick, more flour if too thin. The nature of all acorn meal is not equal. The batter should be thin enough to pour, but not runny, as one might imagine.

Drop an experimental dollop of batter onto griddle. Adjust heat accordingly.

Griddle dollar-sized pancakes until the bottoms are browned and the top side bubbles for about three minutes. Flip and cook until cakes are barely firm to the touch.

Remove pancakes to a warm plate. I hold mine in a warm oven covered with a towel until all the pancakes have been made. Serve hot.


Quick soda bread with zaatar, sun-dried tomatoes, and more

In honor of St. Patrick’s day, apparently there’s been a debate raging about soda bread. The conclusion is that once you start adding things beyond flour, buttermilk and baking soda, it’s not traditionally Irish. Well, that’s fine with me. I added zaatar and sun-dried tomatoes to mine, and I make no claims of Irish authenticity. This is the Levant, after all.

Soda bread has a major advantage — it’s quick and easy. I wanted bread for breakfast, and this took max 30 minutes from start to finish. No kneading, rising, kneading rising again …. With that, I should note that since it uses baking soda and not yeast as the leavening agent, it has a taste of baking soda, not yeast. That means it comes out slightly salty. This is either an advantage or a disadvantage, depending how you look at it. But have I mentioned it’s quick?

A little bit about zaatar for those not in the Middle East — it’s a local kind of hyssop frequently used to season foods including breads and salads. When you purchase it as a dry spice, it often comes mixed with sesame seeds and salt. This photo is of the zaatar plant growing in my window box. It’s ridiculously healthy. I have no idea why.

Now, you can either shape this into a big loaf (as in the photo below), which needs 40 minutes to bake, or little rolls, which need about 15. I’ve always been a fan of expediency. I’ve listed quantities to make one roll first, and quantities for four rolls or a whole loaf in parenthesis.

You’ll need for 1 roll (for 4 rolls/a loaf):

25 grams (100 grams) white flour
25 grams (100 grams) whole-wheat flour
1/8 teaspoon (1/2 teaspoon) salt
1/4 teaspoon (1 teaspoon) baking soda
1/4 cup (1 cup) buttermilk or more

Optional additions for 1 roll (4 rolls/a loaf):

  • 1/4 teaspoon (1 teaspoon) dried zaatar to sprinkle on top
  • 1/2 teaspoon (2 teaspoons) dried zaatar to mix into the dough
  • 1/2 teaspoon (2 teaspoons) pine nuts to sprinkle on top
  • 1/2 teaspoon (2 teaspoons) dried coriander to mix into the dough
  • 3 (12) finely sliced sun-dried tomatoes to mix into the dough (these would go well with any of the spices listed above

Mix all the ingredients together, adding enough buttermilk to form a dough.

Shape into a mound and put on a greased baking sheet. If you’re using pine nuts, press them gently into the top of the dough. Slash the top with a knife if you’d like.

Bake at 220 degrees Celsius for 15 minutes for rolls, or 40 minutes for a loaf — until the bottom sounds hollow when rapped (you know, usual bread procedure). Eat.

UPDATE: Here’s another variation. I got good results with 2 cups of whole-wheat four, 1 teaspoon baking soda, 2 teaspoons dried zaatar, 1 tablespoon sugar and enough buttermilk to form a dough.


Dill Bread

The convent is very fortunate to have so many sisters who love to bake bread. As a result we enjoy it with many of our meals. Years ago we started making our own whole wheat bread (even grinding our own wheat) and ever since, it has become breakfast toast most mornings. Then we experimented with other varieties as more sisters became interested in learning to bake. One sister is now especially acclaimed for her Italian bread sticks, foccacia and pizza crusts. Another specializes in calzones and yet another in whole wheat pita pockets to go with her own homemade hummus.

Every Wednesday night during Lent we have a simple supper of soup, salad, fruit, and home baked bread while we discuss the week’s study topic. Last week we enjoyed a great oatmeal molasses bread — one of our most popular varieties. But tonight we are having our special dill bread. Beautiful golden braided loaves, equally as appealing when baked into little bow knot rolls.

If you have never tried your hand at baking bread you might be surprised to discover as so many others have that it is really very easy, very therapeutic and tremendously rewarding


Recipes that include bread (whole wheat)

Saturday, March 17, 2012

My friend Angie introduced me to Emporio 231 Mott Street , New York , NY 10013 . Very good Italian food and the price is great if you book through Savored (invite link). When a couple of us gathered there for a girls’ night out, we were seated when Angie said, “you have to try the Kale Salad!” Of course, we all loved it–Angie is a taste bud. On the menu, they call it Cavolo Nero which just means black leaf kale, the type they use. What they don’t say or write is that it was essentially a Caesar Salad made with kale instead of romaine lettuce. I immediately thought to myself: I’ll make this for the girls next time they come over. I did and they all approved of this recipe 100%. What I consider 8 to 10 servings was gobbled up by six people.

As if great-taste is not valuable enough as a salad characteristic, this salad also offers a unique trait in that it can (and should) be dressed ahead of time! Usually you can’t dress a salad and let it sit, all the greens will wilt and it will look oh-so sad. Not this one, the kale will maintain its curly leaves and fluffy look. (Now, if only my hair could.)


Haven’t we all tried tasteless extra-chewy bread sticks in restaurants and at parties? I’ve had my share. Without false modesty, I can assure you these twists are better. And the difference is called forth by a generous amount (and I… Continue reading &rarr

It took me a lot of willpower to stop eating this bread. It was so good freshly baked, still a bit warm, eaten with fresh goat cheese, especially with the peppery one. The apricots I used were unattractive unsulfured organic… Continue reading &rarr


Where’s the crunch.

Steamed breads are not crunchy – though the edges do brown a bit while pressure cooking. The texture of the resulting bread is similar to a grocery-store loaf for sandwiches. We recommend quickly sauteing a few slices in a frying pan or scorching them on a grill, as we did with this recipe, for a satisfying crunch.


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Japanese Mushroom Egg Noodle Soup (Food Network Kitchens)

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Veal and Pork Meatballs with Mushroom Gravy and Egg Noodles (Rachael Ray)

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Tagliatelle con Funghi e Prosciutto: Ribbon Noodles with Mushrooms and ProsciuttoLeftovers: Pattone: Refried Tagliatelle (Mario Batali)

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Hungarian Style Swedish Meatballs, Served on a Noodle Schmata

Hungarian Style Swedish Meatballs, Served on a Noodle Schmata

Wide Noodles with the Gifts from the Chicken: Pappardelle alle Regaglie (Mario Batali)

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Tagliatelle con Funghi e Prosciutto (Ribbon Noodles with Mushrooms and Prosciutto) (Mario Batali)

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Mixed Mushroom Lasagna With Parmesan Sauce

"I always sprinkle sea salt on each side of the cod and refrigerate uncovered for a couple of hours or more. This removes excess moisture and firms up the fish. For breadcrumbs, I keep a tub of panko crumbs mixed with dried lemon peel as a base for fish. This helps add flavor."


Baked Chicken Parmesan Meatballs with Roasted Garlic Spaghetti.

Meet one of the loves of my life: chicken parmesan meatballs. That&rsquos saying a lot because we have chicken AND tomato sauce here. Perhaps I should say newer loves of my life. Newer as in&hellip the last few years. I still don&rsquot LOVE tons of tomato sauce. And as you&rsquoll see here, I like to [&hellip]

Meet one of the loves of my life: chicken parmesan meatballs.

That’s saying a lot because we have chicken AND tomato sauce here. Perhaps I should say newer loves of my life. Newer as in… the last few years.

I still don’t LOVE tons of tomato sauce. And as you’ll see here, I like to bake my meatballs in a thin layer of sauce, so that sauce thickens even more and gets almost caramelized in a baking dish! In the recipe below, I suggest adding a second jar of sauce if you LOVE sauce. And I’m guessing that most of you will.

I’m always the odd man out in my lack of love for tomato sauce.

If you’re a longtime reader, then you’ll remember that I love to serve something tomato-sauce based in December. It’s comforting, but not like the holiday flavors and food we eat at parties. I’ve done a meat lovers pizza, slow cooker short rib sauce and lasagna bolognese just to name a few.

They make for the best December meals!

So the chicken parmesan meatballs.

Let’s talk.

Take some ground chicken and mix in a bunch of herbs. An egg, a bread crumb shower, some seasonings and lots of parmesan cheese. I like it finely grated so it flavors the chicken but doesn’t come seeping out of all the meatballs while you bake them.

Oh yeah! That’s another thing. These are baked! You can bake them on a baking sheet by themselves. You can stick them in a baking dish and cover them with sauce and do it that way.

And the best part is that you can make these ahead of time AND freeze them.

First, you can make them ahead of time and cook them and the leftovers are fab.

But to freeze, this is one of my go-tos. I have a recipe for perfect freezer meatballs in Seriously Delish and they are a lifesaver.

Make the meatballs and place them on a parchment-lined baking sheet. Flash freeze them for 30 minutes or so, then stick them in a resealable bag (I love stasher bags!) and toss them in the freezer.

When you’re ready to cook, I suggest throwing them in a slow cooker with lots of sauce and heating on low for eight hours or so. Everyone LOVES them. SO easy.

Guess what we’re going to serve these on? A bed of roasted garlic spaghetti. OHHH YES.

Roast a few heads of garlic until caramely. Make a pound of whole wheat spaghetti and toss it with olive oil, parmesan and the golden cloves. It’s not a saucy pasta, but that thickened tomato sauce from the meatballs adds a ton of flavor.

I don’t know what is better!

But together? This meal is insane.

Baked Chicken Parmesan Meatballs


Watch the video: Vollkorn - Körner Brot