Whole grain baking.Few sensory experiences offer more pleasure than the wonderful flavors and aromas of homemade baked goods. Or better yet, hearty, nutty-flavored whole grain baked goods. Whole wheat flour Noun 1. whole wheat flour - flour made by grinding the entire wheat berry including the bran; (`whole meal flour' is British usage) graham flour, whole meal flour, graham wheat flour - flour prepared from wheat Britain, Great Britain, U.K. is just one of several players in this healthful health·ful adj. 1. Conducive to good health; salutary. 2. Healthy. health  ful·ness n. field that includes barley, oat oatmember of the plant genus Avena in the family Poaceae. oats see avenasativa. oat grain seed of Avena sativa, and as 'oats' the favored grain for the feeding of horses. , rye, and spelt spelt Subspecies (Triticum aestivum spelta) of wheat that has lax spikes and spikelets containing two light-red kernels. Triticum dicoccon was cultivated by the ancient Babylonians and the ancient Swiss lake dwellers; it is now grown for livestock forage and used in baked flour, among others. Even if you don't Even If You Don't is a single released by the band Ween in 2000 on Mushroom Records. Formats Enhanced CD single Includes the quicktime video of "Even If You Don't" directed by Matt Stone & Trey Parker of "South Park". have the time to make your own yeasted bread, quick baked goods can be equally rewarding. The nutritional difference between refined and whole grain flours is significant. Grains that are refined before milling lose their germ and bran, and with them the loss of 50% or more of the B vitamins B vitamins This family of vitamins consists of thiamine (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), pyridoxine (B6), biotin, folic acid (B9), and cobalamin (B12). and minerals as well as much of the vitamin E vitamin E or tocopherol Fat-soluble organic compound found principally in certain plant oils and leaves of green vegetables. Vitamin E acts as an antioxidant in body tissues and may prolong life by slowing oxidative destruction of membranes. content. While some of these nutrients are added back in the enrichment process, not all are. Enriched products still contain less magnesium, zinc, vitamin [B.sub.6], vitamin E, and chromium than whole grain products. In cases where the bran is completely removed, almost all of the fiber content is lost. Whole grains are excellent sources of minerals, including iron, potassium, phosphorus, and calcium. An excellent source of complex carbohydrates complex carbohydrates, n.pl polysaccharides; nutritional compounds composed of multiple monosaccharide (simple sugar) building blocks. Complex carbohydrates include starches, glycogen, and cellulose. , whole grains, and their flour products can be one of the nutritional cornerstones of a healthy diet. Baking at home creates an opportunity to make treats that are lower in fat and sugar than those you would buy in a store or a bakery. If you have children, it's a great way to get some whole grain goodness into their growing bodies. And most importantly Adv. 1. most importantly - above and beyond all other consideration; "above all, you must be independent" above all, most especially , by baking at home, even if only occasionally, you convey to your family the connection between the heart and the hearth. Encouraging family members to join in the baking is a fabulous way to chase off winter doldrums. Warm, wholesome treats fresh from the oven nourish the body, soul, and senses all at once. BUYING AND STORING WHOLE GRAIN FLOURS Most natural foods stores and co-ops and some mainstream supermarkets carry an array of basic whole flours; well-stocked markets will also offer less common choices, such as oat, barley, and amaranth amaranth (ăm`ərănth') [Gr.,=unfading], common name for the Amaranthaceae (also commonly known as the pigweed family), a family of herbs, trees, and vines of warm regions, especially in the Americas and Africa. flours. Flour mills and mail-order sources are good bets, too. Purchase your whole grain flours from sources where you are confident there is a rapid turnover, to ensure freshness. You'll notice that many of the flours and meals offered in natural foods stores are labeled stone ground. This is the traditional method of grinding grains with a stone mill. The grains are ground at a lower speed, generating less heat and thereby retaining more nutrients. Because whole grain flours retain their natural oils when milled, they don't keep as long as their refined counterparts. Refrigerate re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. whole grain flours that you plan to have on hand for more than two months. During warm months, it is best to refrigerate them at all times. If summer rolls around and you have little inclination to bake, you can even freeze flours in tightly-lidded containers. Otherwise, for normal use, keep flour in a cool, dry place in tightly-lidded jars or containers. A good practice is not to buy more flour than you think you can use up within two to three months. Buy no more than one-pound bags of unusual flours that may be used only in small quantities or infrequently. It's especially important to keep flours dry, since they absorb moisture easily. MAKING THE MOST OF WHOLE GRAIN FLOURS When using flours and meals other than the wheats, keep in mind that these have little ability to rise on their own. But by replacing 25% to 30% of the wheat flour in leavened leav·en n. 1. An agent, such as yeast, that causes batter or dough to rise, especially by fermentation. 2. An element, influence, or agent that works subtly to lighten, enliven, or modify a whole. tr.v. breads, or up to 50% in other baked goods, you can enhance their flavor and nutritional content without diminishing their ability to rise. Still, expect whole grain baked goods to be denser and nuttier, and not as highly-risen as baked goods made with refined flours. Fortunately, it's a taste that's easy to acquire. Try some of the following flours in combination with wheat flour in muffins, rolls, quick breads, and yeasted breads, or in combination with whole wheat pastry flour in cakes, scones, cookies, and brownies. For flatbreads and griddlecakes, you may experiment with proportions, or substitute all of the wheat flour with an alternative flour. AMARANTH FLOUR: Milled from the exceptionally nutritious seed crop that was long ago the staple food A staple food is a food that forms the basis of a traditional diet, particularly that of the poor. Staple foods vary from place to place, but are typically inexpensive starchy foods of vegetable origin that are high in food energy (Calories) and carbohydrate and that can be stored of the ancient Aztecs, amaranth flour has a distinctly nutty flavor and aroma. Combine with wheat flour or kamut flour, or for wheat-free baking, amaranth flour teams well with a lighter-textured flour such as barley. BARLEY FLOUR: This delicate flour contributes to a moist, cake-like crumb when combined with wheat flour. Low in gluten, use in combination with wheat flour for baking, but used alone, it works well to make tender pancakes. BUCKWHEAT buckwheat, common name for certain members of the Polygonaceae, a family of herbs and shrubs found chiefly in north temperate areas and having a characteristic pungent juice containing oxalic acid. Species native to the United States are most common in the West. FLOUR: A dark, intensely-flavored flour, this is milled from buckwheat groats groats grain which has been dehulled and the hulls winnowed off. , which are the hulled, crushed seeds of the buckwheat plant, but technically not a grain at all. Still, buckwheat flour has made its mark in blini (Russian crepes), soba noodles noo·dle 1 n. A narrow, ribbonlike strip of dried dough, usually made of flour, eggs, and water. [German Nudel. , sourdough breads, and buckwheat pancakes. CORNMEAL corn·meal also corn meal n. Meal made from corn, used in a wide variety of foods. Also called Indian meal. Noun 1. : A revered food with Native American heritage American Heritage can refer to:
KAMUT FLOUR: A relative of durum wheat durum wheat: see wheat. , kamut was all but lost to its ancient Egyptian heritage until it was revived by a Montana entrepreneur in the 1970s. Kamut flour is sometimes recommended for those allergic to common wheats. Powdery pow·der·y adj. 1. Composed of or similar to powder. 2. Dusted or covered with or as if with powder. 3. Easily made into powder; friable. Adj. 1. and mildly flavored, it can be used on its own to yield light-textured baked goods. OAT FLOUR: Soft, delicate oat flour, finely milled from rolled oats oats, cereal plants of the genus Avena of the family Gramineae (grass family). Most species are annuals of moist temperate regions. The early history of oats is obscure, but domestication is considered to be recent compared to that of the other , is a welcome addition to many forms of baking. Oat flour can replace up to 50% of wheat flour in baking powder-risen recipes, or used completely on its own in cookies. QUINOA quinoa (kēnwä`), tall annual herb (Chenopodium quinoa) of the family Chenopodiaceae (goosefoot family), whose seeds have provided a staple food for peoples of the higher Andes since pre-Columbian times. FLOUR: Milled from nutrient-dense quinoa, a revived ancient grain, quinoa flour contributes a tender, moist crumb and adds a rich, nutty flavor and aroma to baked goods. Substitute up to 50% quinoa flour for wheat flour in most any baking powder-risen recipes. RICE FLOUR Rice flour is a finely ground powder of rice. The husk of rice or paddy is removed and raw rice is obtained. The raw rice is then ground to form rice powder, also known as rice flour. The rice flour is used in making neer dosa, golibaje (Mangalore bajji), and rotti. : Both white and brown rice flours are available; both have a mild character, but predictably, the latter is more nutritious. If rice flour is used in too high a proportion, the results can be dry and crumbly crum·bly adj. crum·bli·er, crum·bli·est Easily crumbled; friable. crum bli·ness n.Adj. 1. . Replace wheat flour with up to 25% rice flour in most any baked goods recipes. RYE FLOUR: Dark rye flour, the least refined form of this type of flour, is even more nutritious than whole wheat flour. And who can resist fresh, hearty rye bread? Equal proportions of rye and wheat flour can be used in yeasted and quick breads or rolls. Rye flour is also a top choice for use in sourdough breads. SPELT FLOUR: One of the most ancient of cultivated wheats, spelt, like kamut, has made an impressive comeback. Spelt flour has a flavor and texture similar to that of whole wheat flour, yet more complex. Like wheat flour, it is excellent for use in yeasted breads, where it can be used on its own. TEFF teff n. A love grass (Eragrostis tef) native to northeastern Africa and southwestern Arabia, used as a cereal crop and livestock forage. [Amharic FLOUR: The flour milled from the tiny teff seed has been a staple grain crop in Ethiopia for millennia. The main ingredient in injera Injera (Ge'ez እንጀራ, IPA /ɨnʤǝra/, sometimes transliterated enjera) or taita is a pancake-like bread made out of teff flour. , the national bread of that country, teff products have slowly made inroads inroads Noun, pl make inroads into to start affecting or reducing: my gambling has made great inroads into my savings inroads npl to make inroads into [+ in our country's natural foods markets. Try substituting 25% to 30% of wheat flour with assertively-flavored teff flour in baked goods. WHOLE WHEAT FLOUR AND WHOLE WHEAT PASTRY FLOUR: The cornerstone of baking, wheat flour is set apart from the others by its high gluten content--that which gives it the ability to rise. Whole wheat flour, sometimes referred to as whole wheat bread wheat bread n. A bread made from a mixture of white and whole-wheat flours. flour, is milled from hard wheats with a high gluten content. Whole wheat pastry flour is milled from softer wheats with a lower gluten content and is ideal for muffins and desserts, including cakes and cookies. Here's a sampling of simple-to-make baked goods and treats that are not only made with whole grain flour but are completely vegan vegan /veg·an/ (ve´gan) (vej´an) a vegetarian whose diet excludes all food of animal origin. ve·gan n. . I have found that Ener-G egg replacer is a perfectly fine substitute for eggs in baked goods (look for it in natural foods stores). Applesauce and soy yogurt Soy yogurt is yogurt prepared using soy milk, yogurt bacteria, mainly Lactobacillus bulgaricus and Streptococcus thermophilus and sometimes additional sweetener, like fructose, glucose, honey or raw sugar [1]. are great fat replacers and contribute to a tender crumb. VEGAN CHOCOLATE CHIP Chocolate chips are small chunks of chocolate. They are often sold in a round, flat-bottomed teardrop shape (similar to a Hershey's Kiss). They are available in numerous sizes, from large to miniature, but are usually around 1 cm in diameter. COOKIES (Makes about 3 dozen) (Featured on cover.) Since were a family of chocolate fans, I was particularly thrilled to perfect this cookie, which uses only a third of the sugar called for in Tollhouse cookies. The cupful of butter is replaced with applesauce and just a smidgen of oil. It's a chewy chew·y adj. chew·i·er, chew·i·est Needing much chewing: chewy candy. chew i·ness n. ,
rather than crispy, cookie, and I now make a batch weekly, as mandated
by my sons, to use in place of store-bought cookies.
2 cups whole wheat pastry flour 1/4 cup quick-cooking oats 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 cup vegan granulated sweetener * 1 cup applesauce 1 1/2 teaspoons Ener-G egg replacer, dissolved in 2 Tablespoons water 1 1/2 Tablespoons light vegetable oil 1 1/2 cups vegan semi-sweet chocolate chips 1/2 to 3/4 cup raisins (optional) Preheat the oven to 350 degrees. Combine the flour, oats, baking soda baking soda: see sodium bicarbonate. , baking powder, and sweetener Sweetener A special feature added to a debt obligation or preferred stock to promote marketability. Notes: Warrants and convertibles are two popular sweeteners. See also: Convertible Bond, Kicker, Warrant Sweetener in a mixing bowl and stir together. Make a well in the center of the dry ingredients and add the applesauce, dissolved egg replacer, and oil. Stir together until the wet and dry ingredients are thoroughly combined. Stir in the chocolate chips and raisins, if desired. Drop the batter onto lightly oiled baking sheets in slightly rounded tablespoonfuls. Bake for 10 minutes, or until the bottoms are just lightly browned. Let stand for a minute or two, then carefully remove with a spatula spatula /spat·u·la/ (spach´u-lah) [L.] 1. a wide, flat, blunt, usually flexible instrument of little thickness, used for spreading material on a smooth surface. 2. a spatulate structure. to plates to cool. Total calories per cookie: 77 Fat: 3 grams Carbohydrates: 14 grams Protein: 1 gram Sodium: 19 milligrams Fiber: 1 gram JAM BARS (Makes 12) Richly sweetened sweet·en v. sweet·ened, sweet·en·ing, sweet·ens v.tr. 1. To make sweet or sweeter by adding sugar, honey, saccharin, or another sweet substance. 2. To make more pleasant or agreeable. with all-fruit preserves, these bars are a fun treat for kids and adults alike. Try them with almond tea. 3/4 cup whole wheat pastry flour 1/4 cup quick-cooking oats 1/2 teaspoon baking soda 1/2 teaspoon cinnamon Dash of salt 1/3 cup applesauce 1/2 teaspoons Ener-G egg replacer, dissolved in 2 Tablespoons water 3/4 to 1 cup all-fruit preserves Streusel topping: 1/2 cup quick-cooking oats 2 Tablespoons vegan granulated sweetener * 2 Tablespoons whole wheat pastry flour 2 Tablespoons light vegetable oil Preheat the oven to 350 degrees. Combine the flour, oats, baking soda, cinnamon, and salt in a mixing bowl. Stir together. Make a well in the center of the dry ingredients and add the applesauce and dissolved egg replacer. Stir together until the wet and dry ingredients are thoroughly combined. Spread the batter into a lightly-oiled 8" x 8" baking pan with the help of a baking spatula. Carefully spread the preserves evenly over the batter, using the spatula. In a small bowl, combine the topping ingredients and stir together until evenly coated with the oil. Sprinkle evenly over the preserves, and pat down gently. Bake for 25 to 30 minutes or until the topping is golden. Allow to cool until just warm, then cut into 4 sections in one direction, and 3 sections in the other to make 12 pieces. Total calories per jam bar: 98 Fat: 3 grams Carbohydrates: 17 grams Protein: 2 grams Sodium: 56 milligrams Fiber: 2 grams WHOLE GRAIN FOCACCIA BREAD (Makes 1 round loaf Round Loaf is a Neolithic or Bronze Age tumulus on the West Pennine Moors on Anglezarke Moor, within the locale of Chorley in Lancashire, England. It is the largest of its type in the North West of England, dating back 3500 years. to serve about 10) Though this excellent traditional Italian bread is yeasted, it doesn't take as long to make as other yeasted breads since it only requires one brief rising. Start making this bread just before you put on a pot of soup, and the two should be ready simultaneously. 1 package rapid-rise dry yeast 1 cup warm water 1 Tablespoon vegan granulated sweetener * 1/4 cup olive oil, divided 1 1/2 cups whole wheat flour (or replace 1/2 cup of the flour with buckwheat or spelt flour) 1 cup whole wheat pastry flour 1 teaspoon coarse salt 1 Tablespoon minced fresh garlic Coarse (kosher) salt Dried oregano and/or rosemary Pour the yeast into the warm water and let stand to dissolve for 5 to 10 minutes. Stir in the sweetener and half of the olive oil olive oil, pale yellow to greenish oil obtained from the pulp of olives by separating the liquids from solids. Olive oil was used in the ancient world for lighting, in the preparation of food, and as an anointing oil for both ritual and cosmetic purposes. . In a large mixing bowl, combine the flours and salt. Work the yeast mixture in, using your hands, then turn out onto a well-floured board. Knead knead tr.v. knead·ed, knead·ing, kneads 1. To mix and work into a uniform mass, as by folding, pressing, and stretching with the hands: kneading dough. 2. for 5 minutes, adding additional flour if the dough is too sticky. Shape into a round and roll out into a circle with a 12-inch diameter. Place it on an oiled and floured baking sheet. Cover with a tea towel, and let the dough rise in a warm place for 30 minutes, or until nearly doubled in bulk. Poke shallow holes into its surface with your fingers, at even intervals. Sprinkle the remaining olive oil over the top evenly, followed by the garlic, coarse salt, and herbs. Bake in a preheated 400-degree oven for 20 to 25 minutes, or until the bread is golden on top and sounds hollow when tapped. Serve warm, cut into wedges, or just have everyone break off small chunks. Total calories per serving: 157 Fat: 6 grams Carbohydrates: 22 grams Protein: 4 grams Sodium: 566 milligrams Fiber: 3 grams PEAR COBBLER (Serves 6) Use fairly ripe, sweet pears for best results. Bosc pears work well for this recipe. 5 heaping cups thinly sliced, peeled, and cored pears 1/4 cup maple syrup 1/4 teaspoon cinnamon Dash of nutmeg Batter: 1 cup whole wheat pastry flour 1/3 cup vegan granulated sweetener * 1 teaspoon baking powder 1/2 teaspoon baking soda 1 1/2 teaspoons Ener-G egg replacer dissolved in 2 Tablespoons water 2/3 cup applesauce 1/4 cup finely chopped walnuts Preheat the oven to 350 degrees. Combine the pear slices, syrup, and spices in a bowl and stir together until the pears are coated. Arrange in a lightly oiled baking pan. Combine the flour, sweetener, baking powder, and baking soda. Make a well in the center of the flour mixture and stir in the dissolved egg replacer and applesauce. Stir until the wet and dry ingredients are smoothly combined. Sprinkle the walnuts over the pears, then pour the batter over them and pat it on. Bake for 25 to 30 minutes or until golden. Total calories per serving: 257 Fat: 4 grams Carbohydrates: 56 grams Protein: 3 grams Sodium: 189 milligrams Fiber: 6 grams ORANGE-CRANBERRY MUFFINS (Makes 1 dozen) The flavors of orange and cranberry synergize delightfully and give a lift to winter-weary taste buds taste buds taste npl → Geschmacksknospen pl . 2 cups whole wheat pastry flour (or replace 1/2 cup of the flour with oat flour or kamut flour) 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground ginger 1 1/2 teaspoons Ener-G egg replacer dissolved in 2 Tablespoons water 1/3 cup vegan granulated sweetener * 6 ounces orange- or lemon-flavored soy yogurt 2/3 cup orange juice, preferably just-squeezed 1/2 teaspoon grated orange rind (optional) 1 cup dried cranberries 3 Tablespoons finely chopped walnuts (optional) Preheat the oven to 350 degrees. Combine the flour(s), baking powder, baking soda, and ginger in a mixing bowl and stir together. In another bowl, combine the egg replacer, sweetener, soy yogurt, orange juice, and orange rind, if desired. Stir vigorously until well combined. Stir the cranberries and walnuts, if desired, into the batter. Divide the batter evenly among 12 paper-lined muffin tins. Bake for 20 to 25 minutes, or until the tops of the muffins are golden and a toothpick toothpick, n a wood sliver used to cleanse the interdental space. toothpick, balsa wood, n a triangular wedge of balsa wood used to clean the teeth interproximally and stimulate the interdental gingival tissues. inserted into the center of one comes out clean. When the muffins are cool enough to handle, transfer them to a rack. Total calories per muffin: 135 Fat: 2 grams Carbohydrates: 28 grams Protein: 3 grams Sodium: 136 milligrams Fiber: 2 grams APPLE MUFFINS (Makes 1 dozen) (Featured on cover.) These chewy muffins make a delightful change-of-pace treat for breakfast or as part of a brown bag lunch. 1 3/4 cups whole wheat pastry flour (or replace 1/2 cup of the flour with oat flour or kamut flour) 1/4 cup wheat germ 2 teaspoons baking powder 1/2 teaspoon cinnamon 1/4 teaspoon ground allspice or cloves 1 1/2 teaspoons Ener-G egg replacer dissolved in 2 Tablespoons water 1/3 cup vegan granulated sweetener * 1 cup applesauce 1/4 cup regular or vanilla-flavored soymilk 1 heaping cup peeled, finely diced apple 2/3 cup dark or golden raisins Preheat the oven to 350 degrees. Combine the flour(s), wheat germ, baking powder, cinnamon, and allspice allspice: see pimento. allspice Tropical evergreen tree (Pimenta dioica) of the myrtle family, native to the West Indies and Central America and valued for its berries, the source of a highly aromatic spice. or cloves in a large mixing bowl and stir together. In another mixing bowl, combine the egg replacer, sweetener, applesauce, and soymilk soy·milk n. A milk substitute made from soybeans, often supplemented with vitamins. Noun 1. soymilk - a milk substitute containing soybean flour and water; used in some infant formulas and in making tofu and stir together until smooth. Add the wet ingredients gradually to the dry and stir together vigorously to form a smooth, stiff batter. Stir in the diced apple and raisins. Divide the batter evenly among 12 paper-lined muffin tins. Bake for 30 minutes, or until the muffins are golden and a toothpick inserted into the center of one tests clean. When the muffins are cool enough to handle, transfer them to a rack. Total calories per muffin: 116 Fat: 1 gram Carbohydrates: 27 grams Protein: 3 grams Sodium: 85 milligrams Fiber: 3 grams TOMATO-OLIVE BREAD (Makes 1 loaf for 9 slices) An unusual bread that teams beautifully with many types of soup. Use your favorite kind of olive; most any variety works well. 2 1/4 cups whole wheat pastry flour 1/4 cup wheat germ 2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 teaspoons Ener-G egg replacer dissolved in 2 Tablespoons water One 14- or 16-ounce can diced tomatoes, undrained 1 Tablespoon vegan granulated sweetener * 1 Tablespoon light olive oil 1/2 cup finely chopped pitted olives, preferably cured, any variety 1 to 2 scallions, minced 1/2 teaspoon ground cumin 1/4 teaspoon dried basil Preheat the oven to 350 degrees. Combine flour, wheat germ, baking powder, and salt in a bowl and stir together. In another bowl, combine the egg replacer with the tomatoes, sweetener, and oil. Pour the wet ingredients into the dry and stir together just until well mixed. Stir in the olives, scallions, cumin cumin or cummin (both: kŭm`ĭn), low annual herb (Cuminum cyminum) of the family Umbelliferae (parsley family), long cultivated in the Old World for the aromatic seedlike fruits. , and basil. Then pour the batter into a lightly-oiled 9" x 5" x 3" loaf pan. Bake for 45 to 50 minutes, or until a knife inserted into the center of the loaf tests clean. Let cool until just warm, then cut into slices to serve. Total calories per slice: 132 Fat: 4 grams Carbohydrates: 24 grams Protein: 4 grams Sodium: 362 milligrams Fiber: 4 grams CLASSIC CURRANT currant, northern shrub of the family Saxifragaceae (saxifrage family), of the same genus (Ribes) as the gooseberry bush. The tart berries of the currant may be black, white, or red; the white gooseberry becomes purple when mature. SCONES (Makes 8 large wedges) Currant scones are a standard accompaniment to afternoon tea. Fresh out of the oven, they're quite good with no embellishment, but a bit of black currant jam is nice. 2 cups whole wheat pastry flour (or replace 1/2 cup with oat, barley, or kamut flour) 2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup nonhydrogenated margarine 1/2 cup vegan granulated sweetener * 3/4 cup currants 1 1/2 teaspoons Ener-G egg replacer, dissolved in 2 Tablespoons water 1/4 cup plain or vanilla-flavored soymilk Preheat the oven to 350 degrees. Combine the flour, baking powder, salt, margarine, and sweetener in the bowl of a food processor and pulse on and off until the mixture resembles coarse crumbs. Transfer to a mixing bowl and stir in the currants. Make a well in the center of the flour mixture and pour in the dissolved egg replacer and soymilk. Mix in, then work together with well-floured hands to make a soft dough. Form into a ball. On a well-floured board, roll the dough out into a 1/2-inch thick round. Place on a floured baking sheet and with a sharp knife, cut into 8 wedges. Bake for 15 to 20 minutes, or until golden on top. Serve warm, split in half and spread with jam, if desired. Total calories per scone: 224 Fat: 8 grams Carbohydrates: 40 grams Protein: 4 grams Sodium: 280 milligrams Fiber: 3 grams QUICK BOSTON BROWN BREAD Noun 1. Boston brown bread - dark steamed bread made of cornmeal wheat and flour with molasses and soda and milk or water brown bread bread, breadstuff, staff of life - food made from dough of flour or meal and usually raised with yeast or baking powder and (Makes 18 slices) This bread is so easy to make that even your bread machine will look like a lot of work. Make this sweet, authentic bread while your favorite comforting soup or stew is simmering on the stove. 3/4 cup rye, spelt, or kamut flour 3/4 cup whole wheat bread flour 3/4 cup cornmeal 1 1/2 teaspoons baking powder 1 teaspoon salt 1 1/2 cups soymilk 1/2 cup maple syrup or molasses, or half of each 2 Tablespoons vegetable oil Preheat the oven to 375 degrees. Combine the flours, cornmeal, baking powder, and salt in a large mixing bowl and stir together. Make a well in the center of the dry ingredients and pour each of the wet ingredients into it. Stir vigorously until the wet and dry ingredients are completely combined. Pour the batter into a lightly-oiled 9" x 5" x 3" loaf pan. Bake for about 40 minutes, or until the top is golden brown and a knife inserted into the center of the loaf comes out clean. Cool on a rack briefly, then slice and serve while still warm. Total calories per slice: 98 Fat: 2 grams Carbohydrates: 18 grams Protein: 2 grams Sodium: 176 milligrams Fiber: 2 grams * Note: Some cane sugar cane sugar: see sucrose. is processed through bone char filters. See <www.vrg.org/journal/vj97mar/973sugar.htm> for further information, or send a SASE SASE - Specific Application Service Element. Opposite: CASE. and a request for a copy of this article to VRG, PO Box 1463, Baltimore, MD 21203. Nova Atlas is the author of several vegetarian cookbooks, most recently The Vegetarian 5-Ingredient Gourmet (Broadway Books, 2001). Visit her cyber-kitchen at <www.vegkitchen.com>. |
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