{"id":137,"date":"2009-05-22T15:31:56","date_gmt":"2009-05-22T23:31:56","guid":{"rendered":"http:\/\/dianafoss.com\/blog\/2009\/05\/baking-day\/"},"modified":"2009-05-22T15:31:56","modified_gmt":"2009-05-22T23:31:56","slug":"baking-day","status":"publish","type":"post","link":"http:\/\/dianafoss.com\/blog\/2009\/05\/baking-day\/","title":{"rendered":"Baking Day"},"content":{"rendered":"<p>I am the proud owner of a <a href=\"http:\/\/www.zojirushi.com\/ourproducts\/breadmakers\/bb_hac.html\">Zojirushi Mini bread machine.<\/a><\/p>\n<p><img decoding=\"async\" src=\"http:\/\/www.zojirushi.com\/ourproducts\/breadmakersimage\/108bbhac.jpg\"\/><\/p>\n<p>When I&#8217;m not impulsively buying bread at farmers markets, I try to bake my own. Although I read a lot of commentary from serious bakers that bread machines are great for kneading and rising, but that they always take the dough out and shape it in the oven, I always just press the Start button and come back in 3 hours and 40 minutes to a nice, square loaf. I don&#8217;t know whether it&#8217;s Zo&#8217;s superior technology, or that bread machine engineering has improved in general since the 1990&#8217;s, but the first bread machine I owned had a silly cylindrical pan and a paddle that would always come off in the loaf, and have to be sliced free.<\/p>\n<p>My standard recipe has quite a few ingredients, but I&#8217;m always happy with how it comes out.<\/p>\n<fieldset>\n<legend>Whole Wheat Bread for Zo Mini<\/legend>\n<ul>\n<li>1 egg<\/li>\n<li>&frac34; cup water<\/li>\n<li>1 tablespoon neutral flavored oil<\/li>\n<li>1 tablespoon honey <i>or<\/i> 1 apple, cored and grated<\/li>\n<li>&frac14; cup rolled oats<\/li>\n<li>1 heaping tablespoon gluten<\/li>\n<li>1 heaping tablespoon powdered milk or buttermilk powder<\/li>\n<li>1 heaping tablespoon potato flour<\/li>\n<li>1 teaspoon salt<\/li>\n<li>1 cup mixed whole grain flour<\/li>\n<li>1 cup white whole wheat flour<\/li>\n<li>1 teaspoon active dry yeast<\/li>\n<\/ul>\n<p>Put the ingredients in the pan in the order listed, making a little well in the flour to hold the yeast. Press Start.<br \/>\n<\/fieldset>\n<p>Now, why do I use all of these things? Eggs always make bread rise higher for me. I have borderline high cholesterol, and so I use sunflower oil instead of butter. I use fat at all because I like the addition to the texture. I like the taste of honey, and it&#8217;s a local sweetener (though god knows I use plenty of cane sugar in other things.) When I have lots of apples, I use one in each loaf instead. I add the oats before the other dry ingredients so that they&#8217;ll have more of a chance to absorb liquid. The gluten is there to help the rise, since I use 100% whole grains in my baking. The milk powder makes a slightly more tender crumb, and the potato flour absorbs moisture and helps keep the bread from drying out. <\/p>\n<p>The mixed whole grain flour I make by combining oat, spelt, millet and brown rice flours in a big container. I find amaranth, buckwheat, corn and (especially) rye to be too strongly flavored for this blend, although I&#8217;ll use them for bread that I want to have that particular flavor. Except amaranth. I think it tastes too grassy, even if it is the mystic grain of the Aztecs.<\/p>\n<p>I only ever use <a href=\"http:\/\/www.kingarthurflour.com\/about\/documents\/whitewholewheat.pdf\">King Arthur Flour&#8217;s organic white whole wheat flour<\/a>. Trader Joe&#8217;s has now come out with their own brand of white whole wheat flour, and, if they ever get an organic source, then I would be happy to try it.  (That is, I use only this flour for baking bread. For scones, cakes, cookies, <i>&#038;c.<\/i>, I use <a href=\"http:\/\/www.arrowheadmills.com\/products\/pastry-flour.php\">Arrowhead Mills whole wheat pastry flour.<\/a>) I find the taste of white wheat flour (which is white because it lacks the phenolic acid-containing pigment that makes normal wheat red) to be much milder. I honestly used to hate whole wheat (although whole wheat pastries in the 80&#8217;s were more like dwarf bread from the Discworld than anything else.)<\/p>\n<p>Today, however, I baked something different. I am having people over to help me eat strawberries and greens, but I also have a lot of radishes, and I decided I wanted to serve them with black bread and butter. So here&#8217;s what I baked today.<\/p>\n<fieldset>\n<legend>Pumpernickel Bread for Zo Mini<\/legend>\n<ul>\n<li>1 egg<\/li>\n<li>&frac34; cup water<\/li>\n<li>1 tablespoon neutral flavored oil<\/li>\n<li>2 tablespoons molasses<\/li>\n<li>1 heaping tablespoon gluten<\/li>\n<li>1 teaspoon salt<\/li>\n<li>&frac12; teaspoon anise seeds, crushed slightly<\/li>\n<li>2 teaspoons unsweetened cocoa powder<\/li>\n<li>1 cup dark rye flour<\/li>\n<li>1&frac14; cup white whole wheat flour<\/li>\n<li>1 teaspoon active dry yeast<\/li>\n<\/ul>\n<p>Put the ingredients in the pan in the order listed, making a little well in the flour to hold the yeast. Press Start.<br \/>\n<\/fieldset>\n<p>Why did I leave the dry milk and the potato flour out? I don&#8217;t know. No good reason; if I went and made another loaf after writing this post, I&#8217;d probably put them in. It came out very nice, I think.<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/farm4.static.flickr.com\/3343\/3554677921_74f4fcd2b3_m.jpg\"\/><\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"entry-summary\">\nI am the proud owner of a Zojirushi Mini bread machine. When I&#8217;m not impulsively buying bread at farmers markets,&hellip;\n<\/div>\n<div class=\"link-more\"><a href=\"http:\/\/dianafoss.com\/blog\/2009\/05\/baking-day\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &ldquo;Baking Day&rdquo;<\/span>&hellip;<\/a><\/div>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,16],"tags":[21],"class_list":["post-137","post","type-post","status-publish","format-standard","hentry","category-cooking","category-recipes","tag-personalia","entry"],"_links":{"self":[{"href":"http:\/\/dianafoss.com\/blog\/wp-json\/wp\/v2\/posts\/137","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/dianafoss.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/dianafoss.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/dianafoss.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/dianafoss.com\/blog\/wp-json\/wp\/v2\/comments?post=137"}],"version-history":[{"count":0,"href":"http:\/\/dianafoss.com\/blog\/wp-json\/wp\/v2\/posts\/137\/revisions"}],"wp:attachment":[{"href":"http:\/\/dianafoss.com\/blog\/wp-json\/wp\/v2\/media?parent=137"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/dianafoss.com\/blog\/wp-json\/wp\/v2\/categories?post=137"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/dianafoss.com\/blog\/wp-json\/wp\/v2\/tags?post=137"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}