Your immune system is influenced by your digestive system

Breads

Probiotein in breads

Bread is a wonderful food staple worldwide and is an important part of all cultures. Whole grain breads are the best for us and ProBiotein adds more to the fiber content, taste and texture of breads. ProBiotein is ideal for all grain products as it provides four digestive enzymes and four prebiotics to promote healthy digestion and immune system response.


Bread Revolution

Peter Reinhart

Bread Revolution

An exploration of innovative developments in the bread baking world from beloved author Peter Reinhart, featuring 50 recipes and formulas that use sprouted flours, whole and ancient grains, alternative grains (such as corn and grape skin flour), nut and seed flours, and allergy-friendly approaches. Renowned baking author and instructor Peter Reinhart has always been on the forefront of the bread movement--from cold fermentation (The Bread Baker's Apprentice) and whole grain breads (Peter Reinhart's Whole Grain Breads) to unconventional methods for making gluten-free bread (The Joy of Gluten-Free, Sugar-Free Baking). In Bread Revolution, he explores the latest groundbreaking new flours based on grape seeds, emmer, and other ancient grains, and interviews intrepid bakers such as Craig Ponsford, Keith Giusto, and Mike Pappas, who are developing new wheat processing and baking techniques that expose tremendous flavor and health benefits. This on-trend collection of fresh bread recipes will appeal to avid bakers, health-conscious cooks, and food allergic, gluten-sensitive, and diabetic households.


No-Knead Bread

By Mark Bittman NY Times Dec. 6, 2006
and our version with 2 C organic white flour & 1 C whole wheat and 2 T ProBiotein

Here's the 5+ minute video by Mark Bittman:
https://www.youtube.com/watch?v=13Ah9ES2yTU

No Kneading, but Some Fine-Tuning – by Mark Bittman
http://www.nytimes.com/2006/12/06/dining/06mini.html

Or if you subscribe to the NY Times, go this video link:
https://cooking.nytimes.com/recipes/11376-no-knead-bread

Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It uses no special ingredients, equipment or techniques. And it takes very little effort — only time. You will need 24 hours to create the bread, but much of this is unattended waiting, a slow fermentation of the dough that results in a perfect loaf.

INGREDIENTS

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1 ¼ teaspoons salt
Cornmeal or wheat bran as needed

OUR VERSION

2 cups all-purpose organic white flour, more for dusting
1 cup organic whole grain Kamut® flour
2 T ProBiotein® - A Multi-Prebiotic Fiber & Protein Source
¼ teaspoon instant yeast
1 ¼ teaspoons salt
Cornmeal or wheat bran as needed

PREPARATION

Step 1
In a large bowl combine flour, yeast and salt. Add 1 1/2 cups water (substitute 1/3 cup sourdough starter to the water if you want sourdough bread), and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

Step 2
Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

Step 3
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

Step 4
At least a half-hour before dough is ready, heat oven to 450° degrees. Put a 5-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 minutes, until loaf is beautifully browned. Cool on a rack.


These are a few choices of less expensive dutch ovens at $70. Cast Iron also works.


We used 1 cup of Organic whole wheat Kamut® flour and 2 cups of Italian flour. We added 2 T of ProBiotein® to the flour mix.


After the 18 hours, we buttered a bowl and dusted it with corn meal. We then placed the dough on a lightly floured surface and dusted just a little on the top with a few pats and let it set for 15 minutes.


Lightly dusting the dough after folding in the sides like an envelope. This will become the top of the loaf. Place the folded side face down in the bowl. When the dough is ready for the cast iron, sprinkle cornmeal around the edges to allow an easier release.


This tool was helpful for lifting the dough. Instead of the towel, we sealed the bowl for 2 hrs at room temperature. At 1 hour we heated the cast iron pot and lid at 450° for 30 mins. and then placed the dough in the hot pot.


After baking the loaf covered for 30 mins it should be tested for internal temperature. It should be 212° F. Return to the oven
uncovered for 15 mins and it will harden the loaf a litte more.


This is the device ideal for testing the bread temperature.


After 15 more minutes in the pot uncovered, it should be a little crustier on the top.


Let the loaf cool for one hour before slicing.

If you can’t complete the process right away, cool it down covered with saran wrap in the fridge and take it out 12 - 18 hours before starting and allow 2 hours + 15 mins for baking. For example, we took ours out of the fridge at 10 pm and it sat out covered until 3 pm when we returned the next day to complete it.

Room temp should ideally be 75°- 80°.