Amy Scherber's Organic Whole Wheat Sandwich B Recipe
1 see part 1
A sponge starter bread Mildly sweet and slightly crunchy, our version
of whole wheat oatmeal bread is great for tuna sandwiches. Cut in
thick slices, it's perfect for French toast. Shape it into rolls for
a dinner party or a family picnic. For variety, add one and a half
cups (seven and a half ounces) of golden raisins to the dough and
shape half of it into twists; crusty and delicious, they're good for
breakfast-on-the-go and afternoon snacks. This versatile bread is
sure to become one of your favorites.
1 1/2 cups (12 ounces) very warm water (105 to 115 degrees)
1/4 teaspoon active dry yeast 3 1/2 cups (16 ounces) unbleached
all-purpose flour One 2-quart clear plastic container
Mix all the ingredients together in a medium bowl and stir vigorously
with a wooden spoon for 2 to 3 minutes, until a smooth, somewhat
elastic batter has formed. The batter will be very stiff; it gets
softer and more elastic after it has proofed. You may find it easier
to mix the sponge using electric mixer, with a paddle or a dough
hook, on medium speed for 1 to 2 minutes. Scrape the sponge into a
2-quart clear plastic container and cover with plastic wrap. At this
point you have two options:
If you plan to make your dough later that same day, let the sponge
rest at room temperature until it has risen to the point where it
just begins to collapse. This may take from 6 to 8 hours, depending
on the temperature of the sponge, the temperature of the room, and
the strength of theyeast. The sponge will triple in volume and small
dents and folds will begin to appear in the top as it reaches its
peak and then begins to deflate. The sponge is now in perfect
condition to be used in a dough. It's best if you have already
weighed or measured out all of your other recipe ingredients before
the sponge reaches this point so you can use it before it collapses
If you're not planning to make your dough until the next day or the
day after, put the covered sponge in the refrigerator and let it rise
there for at least 14 hours before taking it out to use in a recipe.
Be sure to compensate for the cold temperature of the starter by
using warm water (85 to 90 degrees) in the dough instead of the cool
water specified in the recipe. Or let the starter sit out, covered,
until it reaches room temperature (this may take several hours)-but
don't let it collapse to much before you use it.
This recipe can be divided into 2 dozen pieces and shaped into rolls.
Place in a square pan with rolls touching and sprinkle with oats. Let
rise for 1 1/2 to 2 hours and bake in a preheated 425 degree oven for
10 minutes. Reduce temperature to 375 degrees and bake for 15 to 20
minutes. BAKERS' DOZEN AMY SCHERBER SHOW #BD1A53 Copyright, 1997, TV
FOOD NETWORK, G.P., All Rights Reserved
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Food Tips of the Week
Advice on losing weight
If you enjoy your food, but want to become thin and also improve your overall physical condition, then, as most people know, you should follow a meticulously prepared wholesome dietary regime. Theoretically, this needs to involve 5 standard portions of grains, cereals and vegetables every day and also contain the optimum fusion of important nutrients.
The problems associated with reduced carb diets
Its extremely popular, but it is truly safe and healthy for you?
Cutting out carbohydrates might mean missing out on necessary nutrients from healthy foods which must be part of any well adjusted diet, particularly those obtained from fruits, vegetables and whole grains.
Remember, one fact that is frequently overlooked, it is damned hard (though certainly not impossible) for vegetarians to take up a low carb diet.
Foods containing allyl sulfides
( includes pickled shallots, white onions and green onion)
The alliaceae range of vegetables is rich in allyl sulphides, a chemical which experts believe may be linked to a reduced risk of stomach and colon cancer.
Even though there is very little scientific proof at hand, allyl sulphides are also thought by nutritionalists to reduce symptoms with colds, arteriosclerosis and diabetes.
Foods containing allyl sulfides also help you lose weight, so you should add them to your weight loss program.
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