[Stoves] Bread Question

[William Carr]

On May 8, 2006, at 5:32 PM, Lanny Henson wrote:

> Also I have another  question. Soy protein is made more useable  
> with salt
> water to make tofu, Lime is also mixed with maze/corn, is there  
> anything
> done with wheat flower to improve its nutrition? Leavening?

You can pre-sprout some of the raw wheat berries, then add them into  
the flour.   It makes a chewy, nutritious bread.

I think the sprouting enzymes help make the wheat more digestible.

You can follow that process farther and make porridge out of wheat  
berries too.

*****

As for baking bread, artisan breads can be done on a stone, like a  
pizza stone.

Not so much a grill rack though.

I've been thinking lately about how the ancient Egyptians baked bread  
in clay pots.   Large flower pots might work.


Just remember to grease and flour the clay pots before putting the  
dough in.   Cap the pot with the 'green' clay base for the clay pot  
and you've got an instant bread oven.

BTW,  you won't get much rise unless you knead the bread, and I'll  
tell you, that gets tiring.   Makes getting a dough hook machine look  
pretty nice...