SC - Steam in the Bread Oven

[DianaFiona at aol.com]

In a message dated 11/26/98 12:08:38 PM Eastern Standard Time,
donna at Kwantlen.BC.CA writes:

<< Two batches of Basic Rich White Loaf (Which I turned into a half-and-half
    white and whole wheat.  My first try at baking with flour I'd ground
    myself -- a friend loaned me his home flour mill. First batch was
    made into the familiar family loafs for my husband, the second was
    made into a large braided loaf for the display.)>>>

	Something to keep in mind if you are going to play with grinding your own
flour some more; I heard a tidbit at some point the that claimed that very
freshly ground flour, while nutritionally superior, didn't bake up as well as
older flour did. Not sure what reason was given, this is just one of those
half-remembered dabs of info most of us have running around our heads.......
;-) 

>>> 
 The Spelt loaves were a notable success. The braided loaf, while not a
 failure, wasn't as nice as some as I've made in the past -- it had to
 wait too long to be baked. Next time I'll recognize the need to set it
 in a cooler place. The Sourdough Rye was, uh, rather dense -- even more
 dense than I'd expect a rye to be; but good flavor. I'll definitely try
 this one again.>>>>

	For anyone who is unfamiliar with spelt, it is an ancient form of wheat, and
thus has enough gluten to rise well on it's own. My mom, who is allergic to
regular wheat (Among many other things!), has used it to make bread that is
very little different from whole wheat. I've made all-rye sourdough before,
too--has to be sliced *really* thin due to the hardness, but the flavor is
wonderful, indeed! :-)
 
>>> I found millet meal at a local organic food store. Anybody tried baking
 with millet? Also found spelt and barley grain -- anybody have any
 experience with grinding these? I may just send a half-cupful through the
 grinder just to see what they do.
 
 Elizabeth
 ==================
  >>
	Yes, my mom has done millet bread, too--she's tried a little bit of
everything! I wasn't overly impressed, but I think it could be pretty good in
a standard biscuit or cornbread treatment, which her other allergies don't
allow her to try. (She's allergic to both milk and eggs, for instance.) Try it
in small batches and see how you like various recipes.

		Ldy Diana
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