Favorite Pie Iron Recipes

Here are a few favorite recipes that are easy to cook in a Pie Iron.  See the official website for more ideas.  http://www.pieiron.com/recipes.htm

Basic Instructions

1. Place slice of bread, butter side down, on lower half of cooker. Spoon fruit, meat, or other filling on center of bread (see recipes).

2. Place second slice of bread, butter side up, on top of fillings. Latch hand; trim off excess bread if necessary.

3. Toast over campfire, fireplace or BBQ until golden brown on both sides. A delicious snack in 4 to 6 minutes.

Hot Ham and Cheese

Place slice of bread, buttered side down, into cooker. Place slice of ham and slice of cheese on bread. Add Dijon mustard and cover with remaining slice of bread, buttered side up. Close cooker, latch handles and grill to golden brown.

Sloppy Joes

Use canned, pre-cooked sloppy joe mix or make your own mix with hamburger, barbecue sauce and onion. (Meat must be precooked.) Place mix between buttered bread and cook over low heat until hot and toasty.

Bacon and Tomato Special

Fill whole wheat bread with sliced tomatoes, crisp bacon, lettuce and mayonnaise. Toast sandwich for 3 to 4 minutes in pie iron.

Fruit Pie

Use any canned pie filling; apple, cherry, and peach are delicious. Place filling between your choice of bread as per our basic direction. Grill until golden brown. Sprinkle with sugar and serve.

Rocky Road Treat

Spread peanut butter on 2 slices of bread. Add one large marshmallow and one chocolate bar square between buttered bread slices/ Toast in cooker until bread is golden brown.

Homemade Dough Enhancer

Dough enhancer is just what you need to make whole grain homemade bread light and wonderful, just like white bread, only better. You can buy dough enhancer, but it’s more frugal–and fun–to mix it yourself!

What goes into a dough enhancer? I use a combination of wheat gluten, lecithin, ascorbic acid crystals, pectin, gelatin, nonfat dry milk, and ginger. Wheat gluten improves the texture and rise of bread. Lecithin teams up with the gluten to make bread lighter. Ascorbic acid (Vitamin C) helps the yeast work better. Pectin adds moisture, as does the gelatin. The dry milk helps the dough relax (man, who needs uptight dough?), and the ginger is another yeast booster (you won’t taste it in the finished product). Most of these are also preservatives, so they help keep your bread fresh longer, and they are all natural.

How to make Homemade Dough Enhancer:

1 cup vital wheat gluten

2 tablespoons lecithin granules – can substitute an egg

1 teaspoon ascorbic acid crystals – can substitute apple cider vinegar (acetic acid)

2 tablespoons powdered pectin – can substitute apple pectin

2 tablespoons unflavored gelatin – can substitute Bernard Jensen’s gelatin

1/2 cup nonfat dry milk

1 teaspoon powdered ginger

(Double or triple if you want to store up more at one time.)



  

Mix together and store in an airtight container in the refrigerator. I used an old jelly jar. For 100% whole grain breads, use 3 tablespoons per loaf. You can even add a tablespoon per loaf in white bread recipes. Add to your recipe along with the flour.

Edited to add: I love dough enhancer so much I make it in triple batches and keep it in a quart-size jar now.

Happy whole grain bread baking!  --Thanks to Dr. Kyle Christensen

Pumpernickle Sourdough Bread Recipe

This is so delicious.  Great for grilled cheese and Reuben Sandwiches.  Who would know that chocolate or Cacao (pronounced Ka-kow) is what makes this delicious bread so dark. This recipe will make 4 regular sized loaves or you can be fancy and make different sizes or shapes.  We like using cast iron pots or frying pans to give variety to the size and shapes.  Make enough to share.

1 cup Sourdough Start (Natural Yeast) – fed several hours before and doubled in size

4 cups Lukewarm filtered (chlorine-free) water

4 tsp. Sea Salt

¼ cup honey (raw is best)

¼ cup molasses (we like Grandma’s brand)

½ cup cacao powder (you can use cocoa is you haven’t discovered Cacao yet)

2 cup rye flour

 ¼ cup whole caraway seeds

6 to 8 cups whole wheat flour – we like white hard wheat or spelt) – you can also use some white flour if you choose.

Dough: Mix sourdough start with water.  Add the honey and molasses.  Stir. Add cacao, rye flour, half of the wheat flour, caraway seeds and salt, and mix. Continue to add flour until the dough is the proper bread consistency (firm but a little bit tacky) If dough is too dry, you can add another tablespoon or two of water. Knead by hand or in a mixer using the dough hook. Knead or mix the dough on for 10 to 15 minutes, until a windowpane develops. (if you don’t know about “window panes” and bread look it up or ask someone in the know. You should have a nice, smooth dough.

Cover and let dough ferment, rise and do it’s sourdough magic for 8 to 12 hours.  It should easily double in size.

Cut the dough into 3 or 4 equal pieces. Place shaped dough into greased pans. Cut a slit or two into the dough with a serrated blade or razor. Cover with a slightly damp towel and set it aside for it’s final rise. Let proof about 60 to 90 minutes to double in size. Preheat oven to 375°F while bread is rising.

Bake loaves in preheated oven for 40 to 55 minutes, or until cooking thermometer probe reads 196°F.

Remove from oven and from pans and brush with butter, olive oil or coconut oil.  I also oil my cast iron pans at this time. Let cool.

Enjoy. Bon Appetite!  --Thanks to Dr. Kyle Christensen

No Knead Artisan Sourdough Bread Recipe

Suggested  variations : adding fresh rosemary, asiago cheese, chopped Kalamata olives, garlic or walnuts. This recipe makes one loaf.

15 ounces of flour (3 cups) – Use freshly ground whole wheat (you may mix in some Rye or white flour if you like).  For beginners you may want to try 50/50 whole wheat and white

 ¼  cup sourdough starter – fresh, bubbly and lively

1 ½ tsp sea salt – or other type of salt

1 ½  cups of warm water.

·         Whisk flour and salt mixing thoroughly.

·         Add sourdough starter to warm water

·         Fold liquid mix to dry mix to form a shaggy ball.

·         Cover bowl with plastic wrap and let sit at room temperature for 12 to 18 hours.

·         Lay a sheet of parchment paper inside a skillet.

·         Turn out on to a well-floured surface and fold over twice. Remember this is NO KNEAD bread.

·         Form into a ball and place on parchment in skillet seam side down.

·         Lightly flour the top of the dough.

·         Make a couple of slices into the dough with a serrated knife (optional).

·         Cover loosely with plastic wrap.

·         Let rise at room temperature until loaf doubles in size (1 to 2 hours)

·         Preheat oven to 475 F with a cast iron Dutch oven pot (without legs) with lid.

·         Remove Dutch oven and lid from oven.

·         Pick up the dough by lifting the parchment and lower into the pot.  Let excess parchment hang over the pot.

·         Cover the Dutch oven and return to oven for 30 minutes.

·         For a deeper brown loaf, the lid of the Dutch oven may be removed and bread can be baked for an additional 15 to 30 minutes or until the center of the bread registers 200 degrees using a probe thermometer.

·         Cool on a wire rack.

The dough can be refrigerated for up to 2 weeks or until you are ready to bake.  Refrigerating will further develop the flavors.

Once you have the basic loaf mastered, begin experimenting with different varieties. 

100% Whole Wheat Sourdough Bread Recipe

This is an awesome loaf of bread! If you’re looking for a seedy whole grain, soft sandwich bread with a wonderful, sweet nutty flavor, this is your bread!  And it is sourdough to boot.  It doesn’t get much better!

Note: This recipe is most easily made with a heavy-duty stand mixer.

Sponge

3 1/2 cups Whole Wheat Flour (403 grams)

1/2 cup organic raw Honey

1 cup Sourdough Starter – freshly raised to double its size – fed 6 to 10 hours earlier

3 cups Warm Water

2 TBS Molasses

2 TBS Coconut oil

1-2 Eggs

Optional: 1 cup of Seed mix (sesame – black, white, brown, flax, sunflower, poppy – equal parts)

Optional: 1/2 tsp Cinnamon powder

Dough

3 1/2 to 4 cups Whole Wheat Flour (403 grams) or more as needed for a slightly sticky dough

1/4 cup Vital Wheat Gluten (30 grams)

2 TBS Dough Enhancer

1 TBS Sea Salt

1/4 cup Seed mix to Roll loaves in before final rise and baking (optional)

1. Sponge: In bowl of stand mixer fitted with the paddle attachment, combine 3 1/2 cups whole wheat flour, honey and sourdough starter, mixing until combined. Add the water, molasses, seeds and oil to the flour, mixing until incorporated. Mix by hand or beat dough for 3-5 minutes on low. Cover bowl and set aside for one hour.

2. Dough: Add the remaining flour, gluten, dough enhancer and salt to the sponge, beating until well mixed. If dough is too dry, you can add another tablespoon or two of water. Using the dough hook, if possible, beat the dough on for 10 to 15 minutes, until a windowpane develops. You should have a nice, smooth dough.

3. Cover and let dough ferment, rise and do it’s sourdough magic for 8 to 12 hours.  It should easily have doubled in size.

4. Cut the dough into two equal pieces, roll in seed mix to cover the entire loaf. Place shaped dough into greased pans. Cut a slit or two into the dough with a serrated blade or razor. Cover with a slightly damp towel and set it aside for it’s final rise. Let proof about 60 to 90 minutes to double in size. Preheat oven to 375°F while bread is rising.  Lately we've found that 325°F is working better for us, slower & longer.

5. Bake loaves in preheated oven for 40 to 55 minutes, or until cooking thermometer probe reads 196°F.

Sourdough Pancakes

The night before, mix well (to incorporate some air) 1 cup of your sourdough starter with 1 1/2 cups of flour (or 3 cups)(all-purpose flour or whole wheat – whatever you like) and 1 cup of warm water (85°-90°) (or 2 cups). Leave at warm room temperature overnight, covered well with plastic wrap.

The next morning, return 1 cup of the starter mixture to you crock/jar and put in the fridge for next time. Often if my starter has not been used for a while, I will empty the crock and begin the pancake batter as described above.  Then add flour and water mixing it into the crock (with the residue of starter left in the jar) to replenish the starter for my next batch of bread. I typically will leave out the replenished starter overnight to start my bread the next day. That way I have fresh lively, bubbly starter to begin with for my bread.

Then mix the remaining 1 1/2 cups of starter with

1 egg, slightly beaten

1 Tablespoon of sugar, honey, any sweetener (or more if you like)

1 Tablespoon of melted butter, coconut oil or cooking oil.

3/4 teaspoon of salt

1/2 teaspoon (generous) of baking soda (the baking soda neutralizes the acidity of the sourdough and will cause the batter to be frothy allowing the pancakes to rise).  The more baking soda added the less sourdough flavor will carry through.

2 –4 Tablespoons of milk or water (the amount of liquid will determine the thickness of your pancakes). 

For thicker pancakes I omit the milk/water.

Try to have your ingredients at room temperature. This will help to make more tender pancakes.  Bake on a 400° griddle. Enjoy!

For 3 cups of Pancake batter

Then mix the remaining 3 cups of starter with

2 egg, slightly beaten

2 Tablespoon of sugar, honey, any sweetener (or more if you like)

2 Tablespoon of melted butter, coconut oil or cooking oil.

1 1/2 teaspoon of salt

1 teaspoon (generous) of baking soda (the baking soda neutralizes the acidity of the sourdough and will cause the batter to be frothy allowing the pancakes to rise).  The more baking soda added the less sourdough flavor will carry through.

4 Tablespoons of milk or water (the amount of liquid will determine the thickness of your pancakes).  For thicker pancakes omit the milk/water.

Kyle Christensen January 2012

Why Sourdough Bread?

Why?  With the invention of quick and instant yeasts, our society has unknowingly taken on new health complications.  The quick and instant yeasts used in all commercial breads and in most homemade breads does not allow enough time for the release of most of the beneficial nutrients in the grains that make up our bread.  And, in actuality many people are experiencing serious health problems by eating these bread products being produced without the breakdown of these proteins and acids. 

10 reasons for sourdough bread:

1. Sourdough often has a lower glycemic index than that of other breads–meaning, it doesn’t spike blood sugar as dramatically. This is because it depletes damaged starches within it, simply by its fermentative nature.

2. Sourdough bread contains the bacteria Lactobacillus in a higher proportion to yeast than do other breads. More Lactobacillus means higher production of lactic acid, which means less of the potentially dangerous phytic acid. And what does that mean? More mineral availability and easier digestion!

3. Easier digestion is made even more possible by the bacteria-yeast combo working to predigest the starches in the grains. Predigestion by sourdough = less digestion for you.

4. Sourdough preparation is more lengthy (soaking, rinsing, etc.), and this longer prep time results in the protein gluten being broken down into amino acids. Again, this translates to easier and more pleasant digestion, sometimes even for those who are sensitive to gluten.

5. Acetic acid–which inhibits the growth of mold, is produced in the making of sourdough. So, sourdough naturally preserves itself. Pretty neat considering the toxic preservatives thrown into the food supply today.

6. The fermentation process increases the content of beneficial bacteria in the bread AND the gut. Healthy gut bacteria = happy body.

7. Additionally, these bacteria control yeast population in the gut, so yeast overgrowth and infection is less likely to occur.

8. The integrity of sourdough is so complex that it contains a host of goodness in terms of nutrients. In sourdough, you can find vitamins B1-B6, B12, folate, thiamin, niacin, riboflavin, vitamin E, selenium, iron, manganese, calcium, magnesium, phosphorus, zinc and potassium–in addition to uniquely balanced proteins and fatty acids. Whoa! This is in contrast to most commercially produced breads, which maintain only a fraction of their original nutrient content after all the processing they undergo.

9. Sourdough bread made with wild yeast, bacteria, and whole grain flour is the oldest and most original form of leavened bread. It truly is an ancient art that is crafted in harmony with nature. It’s only natural that we eat it as opposed to other breads.

10. Knowing how to make your own sourdough starter means you don’t have to worry about storing enough yeast.

11. Another good reason is the FLAVOR. Tangy and distinctive, it will undoubtedly leave you wanting another bite.

Difficulties with making/eating sourdough bread:

·         Learning curve to make

·         Time requirements to make

·         Adjustment for family getting used to taste, texture, GI change.

·         Does your family like homemade bread?  Sprouts? Preferences for store bread for sandwiches, French Toast.

·         It is important to make it part of your way of life now, so it is not a sudden change.  Make it part of your regular diet and grocery items and food storage. 

If you are new to sourdough – Please start with Pancakes.

Wheat For Man

(Doc&Cov 89:16-21)

What do you think the prophets mean when they say a one year’s supply of food?  What would need to happen for you to need to use it?  How long will a year’s supply really last?  if you are sharing?  Will society still be fully functioning?  Will only a few people be affected?

How much wheat should I have?:  It is recommended that for a year’s supply you should have at a minimum 400 lbs per person of grains that store well.  Wheat is one of the best grains to store, but white rice also stores well. There is a lot of online information about grains and food storage in general!

How to use wheat:

Ground into flour (*Grinder and **grinder screen):

·         Bread

·         Pancakes, muffins, etc.

·         Tortillas or other flat breads

·         Cakes and cookies

·         Pasta

Sprouts

·         Bread (grinder not needed)

·         Greens

·         Drinks (Wheatgrass)

Cooked Grain:

·         Cereal from whole or cracked

·         Can be sent through a meat grinder and the mash used for various recipes including a wheat sausage.

How will you grind your wheat?  Have you tried it yet?  Do you know how long it takes to grind enough wheat to make bread?  What if you needed to make bread every day?

*Grinder:

                Most of us are familiar and may have an electric grinder that does a great job at grinding the wheat into a fine flour.  Without electricity, however grinding the wheat in your food storage becomes a bigger challenge that should not be ignored.  It is recommended that you consider purchasing a high quality hand grinder ($350+) and become familiar with it.  There are less expensive (~$50) hand grinders available in most of the emergency preparedness stores but you need to be aware that these grinders produce coarse flour so you may want to grind the flour multiple times.  A grinder screen is helpful in separating the finer flour from the coarser ground product to lessen the effort this takes.

**Grinder Screen:

                This is basically a screen or sifter that you can send your flour through to sort out the finer flour from the coarser product.  You could easily make one of these yourself with a fine window screen mounted to a frame.  This allows you to separate the fine flour and send the coarser flour through the grinder again.

How To Make Your Own Sourdough Starter

You don't need to obtain a sourdough starter from someone else to make great sourdough bread.  There are many types and flavors of sourdough, the most famous of which is San Francisco style sourdough.  However, in reality, after a few weeks of making and feeding your sourdough sponge, it becomes "local" sourdough
Ingredients (Makes 4 cups)

All-purpose flour (or a mix of all-purpose and whole grain flour)
Water, preferably filtered or set out overnight for chlorine to dissipate.

Equipment
2-quart glass or plastic container (not metal)
Scale (highly recommended) or measuring cups
Mixing spoon
Plastic wrap or container lid

Instructions

Making sourdough starter takes about 5 days. Each day you "feed" the starter with equal amounts of fresh flour and water. As the wild yeast grows stronger, the starter will become more frothy and sour-smelling. On average, this process takes about 5 days, but it can take longer depending on the conditions in your kitchen. As long as you see bubbles and sings of yeast activity, continue feeding it regularly. If you see zero signs of bubbles after three days, take a look at the Troubleshooting section below.

Day 1: Make the Initial Starter

4 ounces (3/4 cup + 2 tablespoons) all-purpose flour
4 ounces (1/2 cup) water

Weigh the flour and water, and combine them in the container. Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with plastic wrap or the lid (left ajar).

Put the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.

Day 2: Feed the Starter: 4 ounces (3/4 cup + 2 tablespoons) all-purpose flour, 4 ounces (1/2 cup) water

If you see a few small bubbles here and there this is good! The bubbles mean that wild yeast have started making themselves at home in your starter. They will eat the sugars in the the flour and release carbon dioxide (the bubbles) and alcohol. They will also increase the acidity of the mixture, which helps fend off any bad bacterias. At this point, the starter should smell fresh, mildly sweet, and yeasty.

If you don't see any bubbles yet, don't panic — depending on the conditions in your kitchen, the average room temperature, and other factors, your starter might just be slow to get going.

Weigh the flour and water for today, and combine them in the container. Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with plastic wrap or the lid (left ajar). Put the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.

Day 3: Feed the Starter: 4 ounces (3/4 cup + 2 tablespoons) all-purpose flour, 4 ounces (1/2 cup) water

By now, the surface of your starter should look dotted with bubbles and your starter should look visibly larger in volume. If you stir the starter, it will still feel thick and batter-like, but you'll hear bubbles popping. It should also start smelling a little sour and musty.

Weigh the flour and water for today, and combine them in the container. Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with plastic wrap or the lid (left ajar). Put the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.

Day 4: Feed the Starter:4 ounces (3/4 cup + 2 tablespoons) all-purpose flour , 4 ounces (1/2 cup) water

By now, the starter should be looking very bubbly with large and small bubbles, and it will have doubled in volume. If you stir the starter, it will feel looser than yesterday and honeycombed with bubbles. It should also be smelling quite sour and pungent. You can taste a little too! It should taste sour and somewhat vinegary.

When I made my starter here, I didn't notice much visual change from Day 3 to Day 4, but could tell things had progressed by the looseness of the starter and the sourness of the aroma.

Weigh the flour and water for today, and combine them in the container. Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with plastic wrap or the lid (left ajar). Put the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.

Day 5: Starter is Ready to Use

Check your starter. It should have doubled in bulk since yesterday. By now, the starter should also be looking very bubbly — even frothy. If you stir the starter, it will feel looser than yesterday and be completely webbed with bubbles. It should also be smelling quite sour and pungent. You can taste a little too! It should taste even more sour and vinegary.

If everything is looking, smelling, and tasting good, you can consider your starter ripe and ready to use! If your starter is lagging behind a bit, continue on with theDay 5 and Beyond instructions.

Day 5 and Beyond: Maintaining Your Starter

4 ounces (3/4 cup + 2 tablespoons) all-purpose flour
4 ounces (1/2 cup) water

Once your starter is ripe (or even if it's not quite ripe yet), you no longer need to bulk it up. To maintain the starter, discard (or use) about half of the starter and then "feed" it with new flour and water: weigh the flour and water, and combine them in the container with the starter. Stir vigorously until combined into a smooth batter.

If you're using the starter within the next few days, leave it out on the counter and continue discarding half and "feeding" it daily. If it will be longer before you use your starter, cover it tightly and place it in the fridge. Remember to take it out and feed it at least once a week — I also usually let the starter sit out overnight to give the yeast time to recuperate before putting it back in the fridge.

How to Reduce the Amount of Starter:

Maybe you don't need all the starter we've made here on an ongoing basis. That's fine! Discard half the starter as usual, but feed it with half the amount of flour and water. Continue until you have whatever amount of starter works for your baking habits.

How to Take a Long Break from Your Starter:

If you're taking a break from baking, but want to keep your starter, you can do two things:

Make a Thick Starter: Feed your starter double the amount of flour to make a thicker dough-like starter. This thicker batter will maintain the yeast better over long periods of inactivity in the fridge.

Dry the Starter: Smear your starter on a Silpat and let it dry. Once completely dry, break it into flakes and store it in an airtight container. Dried sourdough can be stored for months. To re-start it, dissolve a 1/4 cup of the flakes in 4 ounces of water, and stir in 4 ounces of flour. Continue feeding the starter until it is active again.

Pressure Cooker Recipes

Here are a few pressure cooker recipes from the presenters as well as notes from the cold weather class thanks to Chris Hash along with a few links. Also a favorite pressure cooker book is Pressure Perfect by Lorna Sass that can be found online from a variety of book sellers.

 
Pressure Cooker Lime Rice w/Brown Rice

2T butter
1 yellow onion, chopped
4 cloves of garlic
6 c water
8t chicken bouillon
½ bunch cilantro, chopped
2t cumin
2 small cans diced green chilies
1T lime juice
½t pepper
3 ½ c brown rice (maybe ½ c more, you’ll have to play with it)

In the pressure cooker, sauté the onion and garlic in the butter. Add the remaining ingredients, place the pressure lid on and bring up to pressure. Cook at high pressure for 18 minutes. Let the pressure come down naturally. Fluff the rice and serve. (If the rice still has too much liquid, let sit awhile and it will absorb, try using more rice next time.)


BLACK BEANS

Soak 3c. black beans overnight in about 6c. water.
Next day drain the beans and put in pressure cooker with 5c. water and 3Tb. *Bean mix.
Pressure beans on hight for 30 minutes, natural release.
Remove lid and put 2c. cooked beans in blender. Puree and add back to cooker.
Add 1 quart stewed tomatoes and 2 tsp salt.
Simmer for 30 minutes.

*Bean Mix:
1/2c. dry ham or beaf soup base
1/2c. dried oregano
1/3c. dried basil
1/2c. dried onion flakes
1/4-1/3c. garlic granulated
2TB. each chili powder, ground black pepper, coriander, cumin and rosemary.
 
For chili I use the same recipe, but use small red beans instead of black beans.
I also add 1 lb. of hamburger and extra chili powder (to taste).

5 Secrets to Making 100% Whole Wheat Bread

1. Start with the right tools

A good mixer with at least an 8-cup capacity and a dough hook for kneading the dough makes bread-making almost effortless. You can make 2 loaves in an 8-cup mixer, and 4 loaves in a 16-cup mixer.

2. Start with the right ingredients

• Whole Wheat Flour: Grind your wheat fresh, if possible. Store wheat that has a protein content of 12 percent or more. 
• Gluten Flour: Gluten is the substance in wheat flour that gives it its “cohesive strength.”  Adding a little extra gluten flour to your wheat bread allows extra gluten protein strands to develop so the dough can stretch and expand as the yeast ferments but still stick together without becoming crumbly.
• Dough Enhancer: Dough enhancer makes fluffier baked goods, enhances the natural flavor, and increases dough strength and shelf life.
• Sweetener: You can use honey, molasses, or sugar, but you must add some sweetener, as the yeast feeds on the sugars. Without it, the yeast won’t grow and the dough won’t rise. 
• Yeast: You’ll get the best results with fresh yeast. Store yeast in a tightly-closed jar in the freezer, and if you aren’t sure it is still good, try putting your yeast in some warm water with a little sugar first to make sure it is still active. Instant yeast can be added directly to the bread ingredients without being softened first. If your water is too hot, it will kill the yeast and you’ll be baking bricks instead of bread. Water should be warm to the touch, but not hot.
• Salt: You’ll need some to give your bread good flavor. 
• Oil: Oil, butter and shortening produce a “tender” crumb and promote even browning.

3. Add just enough flour, but not too much

If you are kneading by hand, this is tricky, but don’t add flour unless you absolutely have to. Yes, it will get sticky. You can cope.

If you are kneading with a mixer (highly recommended), add flour only one cup at a time, and watch the consistency of the dough. Add flour only until the dough pulls away from the sides of the bowl and the sides of the bowl look clean.

4. Make sure you knead long enough for the gluten to develop

If you are kneading by hand, knead until the dough springs back to normal when you press your finger into the side of the ball you are kneading. You can also look for little “blisters” on the outside of the dough. When those form, you’ll know you have kneaded enough.

If you are kneading with a mixer, always let the dough hook “knead” the dough for at least 8 minutes for whole wheat breads. White flour breads only take about 6 minutes.

5. Don’t let the dough raise too much, and keep it warm

If you use the recipe provided, you will NOT have to let the dough rise twice. Simply form it into loaves and let it rise in the pans in a warmed (100 degree) oven, or on the counter covered with a cloth. The dough should be rounded up softly over the tops of the pans. It will continue to rise as you bake it. Allowing the dough to rise too much causes it to be airy and crumbly.

Jannelyse Allred:

 jannelyse@gmail.com

Sprouted Wheat Bread

Makes up to 3 Loaves

Ingredients:
½ Cup Grain for Sprouting
2 Tablespoons Active Yeast
2 ½ Cups Very Warm Water
½ Cup Agave
½ Cup Oil
7-8 Cups Whole Wheat Flour or White Whole Wheat Flour
1 Tablespoon Salt

Step 1:
Prepare the Sprouts:
Place ½ cup of grain into the sprouting tray base or a jar of some kind. Fill with warm water until the water covers the grain by over
an inch. Soak 8 to 12 hours. Drain and rinse. Put the soaked seeds into the green sprouting trays, rinsing with warm water every
8 hours or so. Allow the seeds to sprout for between 16 and 24 hours until small white sprouts emerge from the seeds. When the
sprouts are at this stage, proceed to Step 2. Notes on Sprouts: Do not allow the sprouts to grow more than a millimeter or two
before use. Refrigerate to slow growth of the sprouts. You can use any of the 3 types of wheat provided. For more variation you
can use Triticale, Spelt, Rye, Barley, Lentil, Kamut, Quinoa, Sesame, Chia, Sunflower. (all these mentioned would be good. You
could use up to 5 different grains or seeds, or just one. But if using more than one, and sprouting them all together be sure they all
sprout, before adding to the dough).

Step 2: Soften the yeast by adding 2 tablespoons of active yeast to 2 1/2 cups very warm water. Let it sit about 5 minutes till it
shows bubbles and has a foamy effect.

Step 3: Stir in… ½ cup oil and ½ cup agave, and 2 cups of prepared sprouts: You can either put the sprouts into a blender and
pulse on and off until the kernels come together in a doughy mass, or leave the seeds whole or chopped slightly if you prefer a
nutty texture.

Step 4: Add 4 cups whole wheat flour or even better White Whole Wheat flour, or your choice, and beat well (or mix 4 minutes in an
electric bread mixer.) Note on Flour: As to the type of flour used, you could mix and math grains, but when using whole wheat or
rye flours you may want to add a little wheat gluten to get better textured bread.

Step 5: Cover and let this sponge rest 45 -60 minutes.

Step 6: Stir down and gradually add 1 tablespoon salt and 3-4 cups more flour of your choice.

Step 7: Turn dough onto a lightly floured or oiled surface and knead till smooth.

Step 8: Make the size of loaves desired and place into greased or oil sprayed bread pans.

Step 9: Let rise around 1 hour or till doubled in size.

Step 10: Place in a 375 degree oven for 30 to 40 minutes.

Step 11: Enjoy!
Serving Ideas:

• Brush lightly with olive oil or lightly salted olive oil, and serve toasted or untoasted.
• Serve toasted or untoasted with fresh fruit preserves
• Toast with agave and cinnamon for cinnamon toast
• Spread with hummus, toasted or untoasted
• Use in any sandwich

Sprouted Wheat Kit
Living Whole Foods Inc.
www.WheatgrassKits.com
Toll Free:1-866-948-4727

Popcorn Popper

Derek demonstrated a stove top popcorn popper that can be used on a gas camp stove.  It makes great kettle corn or plain popcorn. 

The popcorn poppers won’t be available until around the middle of November, but we can get as many as you need. Let us know how many you want and we’ll include them with our order. If you need them sooner there are a few places online that appear to still have a few.

Popcorn Poppers = $38.00

Don’t worry about prepayment, you can pay when you pick them up.

Derek Haynie

derek@MapletonReady.org

+1 (801) 491-1111

Iwatani Butane Stoves

Our bulk order of stoves and fuel is on it’s way and should be here in about a week. Those receiving this email will have first crack at however much you need.

1 Stove + 2 cases of fuel = $70.00

1 Stove + 4 cases of fuel = $110.00

extra stove = $28.00

extra case of fuel = $21.00

Iwatani Stove Website

Don’t worry about prepayment for stoves, fuel or popcorn poppers, you can pay when you pick them up.

Derek Haynie

derek@MapletonReady.org

+1 (801) 491-1111

Pressure Cookers Group Purchase

WMF Pressure Cooker Webpage

It looks like we have enough interest for a group buy of pressure cookers. We also just learned some great news that WMF recently introduced a new pressure cooker set with a 6.5qt and 4.5qt pans (4.5qt instead of the 3.0qt), one pressure lid plus it now includes a glass lid and an extra sealing ring. This set retails for $450.00, however we can get them landed for $265.00.

The other set has an 8.5qt and 4.5qt pan, one pressure lid and also includes a glass lid and an extra sealing ring for just $15.00 more at $280.00.

My wife’s favorite and most used pan is the 6.5qt, however, when she’s cooking for a larger group the 8.5qt is very nice.

Lastly, an optional accessory bundle (see below for details) with an insert set, extra safety valve and extra cooking indicator seal is $31.00.

Please reply and let us know many of each you would like

[ ] 6.5q / 4.5qt set $265.00

[ ] 8.5qt / 4.5qt set $280.00

[ ] bundle $31.00

Let us know ASAP so we can get our order in soon and beat the Christmas rush.

All prices already include shipping and sales tax. Also, because of the larger dollar amounts we need payment up front.

Call anytime if you have any questions.

Derek Haynie

902 East 700 North

Mapleton, UT 84664

derek@MapletonReady.org

+1 (801) 491-1111

A few benefits of WMF Pressure Cookers:

1. Very easy to open and close with a simple mechanical locking mechanism.

2. Large, very visible pressure indicator so you can easily view the exact pressure.

3. Pressure is released away from you with a simple operation from the handle.

4. 5 safety features, most of the others had 3, they are guaranteed to NOT ever explode.

5. A removable handle made cleaning far and away easier.

6. Very nice looking and incredibly well made from Germany.

WMF Perfect Plus

6.5qt / 4.5qt Pressure Cookers

-6.5 quart pressure cooker pot

-4.5 quart pressure cooker pot

-interchangeable pressure lid

-glass lid

-extra sealing ring

-Instruction manual & DVD

-Made in Germany

WMF Perfect Plus

8.5qt / 4.5qt Pressure Cookers

-8.5 quart pressure cooker pot

-4.5 quart pressure cooker pot

-interchangeable pressure lid

-glass lid

-extra sealing ring

-Instruction manual & DVD

-Made in Germany

Accessory Bundle

Perfect Plus insert set

Art. No.0789426030

Retail Price: $30.00

trivet, perforated insert suitable for all WMF pressure cookers with qt (3.0, 4.5, 6.5, 8.5 )

Perfect Plus Safety Valve

Art. No.0793109510

Retail Price: $9.50

Perfect Plus cooking indicator seal

Art. No.6093109502

Retail Price: $5.00

This WMF pressure cooker Safety Valve and indicator seal are designed as a spare parts for your WMF pressure cooker accessories, in the event you want to replace either. Fits all WMF Perfect Plus pressure cookers.