Overnight Soaked Flour Sandwich Bread

This Soaked Flour Sandwich bread is healthier than regular bread, in that the flour soaks overnight before baking. This has numerous health benefits, even though it is time consuming. But even though it is ‘time consuming,’ you don’t have to spend a relatively long amount of time in the kitchen; and you can eat healthier. The time is worth it.

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Sally Fallon, author of the book “Nourishing Traditions” explains some of the reasons why soaking your flour before baking is healthier:

-activates the enzyme phytase, which breaks down phytic acid (phytic acid inhibits the absorption of calcium, magnesium, iron, copper and zinc)

-provides lactic acid and lactobacilli, helping to break down complex starches and proteins

-increases vitamin content

-makes the nutrients in grains more readily available

-softens whole grain flour, making it more palatable

 


 

Ingredients (makes 2 loaves):

2 ¾ cup all-purpose flour

2 ¾ cup whole wheat flour

1 cup buttermilk (or make your own, see directions)

1 tablespoon apple cider vinegar

½ cup room-temp water (or more if too dry)

½ cup oil

¼ cup warm water

2 ½ teaspoons active-dry yeast

2 ½ tablespoons coconut sugar (or honey)

2 teaspoon salt

 

DIRECTIONS:

 

If you don’t have 1 cup of buttermilk, then you can make some; in a 1 cup liquid measuring dish, pour 1 tablespoon of vinegar. Then fill the rest of the cup up with milk. Let rest for a few minutes, or until curdled.

In a large bowl, or stand mixer, combine flours. Then add buttermilk, apple cider vinegar, ½ cup water, and oil. Mix and stir until thick, tough, and homogeneous. Plastic wrap the bowl, and let rest on counter overnight. (12-24 hours).

The dough, after sitting overnight, will be slightly larger, browner, and less tough.

When ready to complete bread, place the dough in a warm oven (170 degrees) to warm up, for 10 minutes.

In a small dish, combine very warm water (¼ cup) and active-dry yeast, and coconut sugar. Mix, and let rest for 5 minutes, or until yeast has bloomed.

Pour yeast mixture into soaked flour dough mixture, and mix/knead in until fully combined. Let rest for 30-45 minutes, in a warm place.

On a floured surface, turn dough out. Sprinkle over with all the salt, and knead and knead for a few minutes, until all the salt is mixed in, and dough is smooth. Separate dough into two smooth logs. Place each of these logs in two greased loaf pans.

Set pans atop the warm oven, and let rise for another half hour.

When you are about ten minutes away from being done with rise time, preheat oven to 350 degrees.

When dough is done rising, place in oven to bake for about 35 minutes, or until golden brown.

Take out of oven, and let cool a bit. Take loaves out of pans, and let them cool some more before cutting into slices and serving.

Once loaf is entirely cool, you can store it in a Ziploc plastic bag.


 

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Make Ahead Custom Salad Bar

This post will be showing you how to prepare a gourmet salad ahead of time. This is extremely helpful if you have other things to do on the day you make the salad, and don’t want to have to worry about cutting all the vegetables and other little necessities. In this solution, you will be cutting everything up the day before you plan to serve/eat the salad.

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Another benefit with cutting all the stuff up and putting them in separate containers is that you can let your family pick and choose, and essentially create their own custom salad.

If you don’t like the idea of cutting it up the day before, you can do it on the same day, but it is a good idea to make ahead of time the eggs, potatoes, and bacon.

 

INGREDIENTS:

6 eggs

2 Cups mini potatoes

4 pieces of bacon

3 medium tomatoes

2 bunches of romaine lettuce

2 cups mushrooms

1 cup garbanzo beans

1 bell pepper

1/2 a large cucumber

1-2 cups cheddar cheese

Your favorite vinaigrette or ranch dressing

 

ingredient note:

Mini potatoes are the easier, quicker way to go, but if you want to stick to regular potatoes, they will boil for longer, and you will have to dice each one into small salad-size pieces–which will take longer, but it certainly is another way to go.

 

DIRECTIONS:

To prepare eggs and potatoes, in two separate saucepans, one large, and one medium, put in water about ⅔ up the sides of the saucepans. Bring water to an almost boiling state in both. In the large saucepan, carefully place in all the eggs, and set the timer to 20 minutes. In the other saucepan, dump in the potatoes, and set timer to 20 minutes (or just the same time for both) or until potatoes are very soft. When done, take potatoes and eggs out of pan, discarding the water.

Once cool to touch, cut the potatoes in small bite size pieces, and peel eggs. Cut eggs once peeled into thin slices using a wire egg cutter, if you have one. Store potato pieces and egg pieces in two separate sealed plastic containers in fridge until chilled, and ready to use for salad.

To prepare bacon, heat a skillet over medium heat, and put the four pieces of bacon on. Sizzle on both sides until both sides are perfectly dark brown. Place bacon pieces on a paper towel, and press to remove extra grease. Cut bacon, once cool, into small pieces, as shown.

Store in a plastic container in fridge until ready to use.

Cut tomatoes in half inch chunks with a serrated knife, after washing, and also wash lettuce thoroughly, tear into small salad-size pieces, and place in a leaf-dryer, and turn fast until most of the water is wrung out.

Store tomatoes and lettuce in their own separate sealed containers in the fridge (don’t squish the lettuce), at least, if you are cutting these the day before you make the actual salad.

Wash mushrooms if they haven’t already been pre-washed, and cut lengthwise in thin strips.

Strain the garbanzo beans in a colander. and put in a plastic container in fridge until ready to use. Also put the mushrooms in their own container and place in fridge.

Wash half the cucumber. Chop cucumber width-wise as shown into circles. Cut these circles into quarters, and place in container in fridge until ready to use. Shred cheese using the shred attachment on your food processor, or do it by hand. Also store the cheese in a plastic container in fridge until ready to use.

Chop bell-peppers into small pieces as shown. Store in plastic container in fridge.

And you’re done!…almost. Remember to prepare your favorite ranch dressing or vinaigrette. You can buy them or make them. Here’s a good vinaigrette recipe to use: Balsamic Vinaigrette.

Just before you are ready serve your salad (i.e. before your guest arrive :), Take out all the containers you used to store your stuff in, and lay them out on the serving table, to give everyone an option of what exactly they want in their salad. Or, if you want to, you can just throw it all together in a large bowl before serving, it’s your choice.

See pictures below. See my original post on instructables.

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Preparing the eggs…
potatoes-boiling
Preparing the Potatoes…
bacon-frying
…frying the bacon.

 

Hot Artichoke & Spinach Dip

This dip is very quick and easy to make. It is good for parties and holidays like Thanksgiving, Easter, and Christmas.

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INGREDIENTS:

4 oz cream cheese, softened

4 oz goat cheese, softened

¼ cup mayonnaise

1/2 cup shredded Parmesan

¼ cup shredded mozzarella cheese

½ teaspoon garlic salt

Sprinkling of pepper

½ cup mix of spinach and kale

1 (14 oz) can artichoke hearts, drained

 

DIRECTIONS:

Preheat oven to 350 degrees.

Spray two small glass baking dishes with nonstick oil.

Mince the artichoke and spinach and kale. Set aside.

In a medium bowl, stir together cream cheese, goat cheese, mayonnaise, Parmesan, garlic salt, and pepper. Throw in the spinach, kale, and artichoke hearts, and stir in until combined.

Evenly spread mixture into both glass dishes.

Sprinkle the tops over with the mozzarella cheese.

Bake in preheated oven for about 25 minutes, or until browned, and bubbling.

Let cool for about 5-10 minutes before serving.

Serve warm.

 

Mini Hamburger Sliders

These mini sliders make a great side dish for parties/potlucks/dinners, etc.

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Ingredients: (makes 16 sliders)

2 lbs. Ground beef

16 mini slices cheddar cheese

16 small leaves romaine lettuce

16 small slices of tomato

1 egg

16 mini burger buns

For sauce:

½ cup mayonnaise

⅛ cup mustard

1 tablespoon sweet relish

1 teaspoon lemon juice

For Seasoning:

3 teaspoons Montreal Steak Seasoning

1 teaspoon Seasoned Salt

Additional Things:

Ketchup

Mustard

Butter for Griddle

 

DIRECTIONS:

Break up with ground beef in a large bowl. Dump in the egg, and mix it completely in to the beef with your hands.

Shape beef into 16 even balls, and then shape into little patties.

Prepare the slices of cheddar, lettuce, and tomato on a serving platter.

For the seasoning, in a small bowl combine steak seasoning and seasoned salt.

For sauce, stir mayonnaise, mustard, sweet relish, and lemon juice in a small bowl for the sauce.

Preheat the grill, and place a cast iron flat griddle over it. Or, you can preheat a flat surface over your stove for the burgers.

When ready to grill patties, take the patties, seasoning, and cheddar cheese out with you to the grill. Spread butter over the hot surface.

Then place down burgers, and press with a burger press, or a dinner plate. But if your patties are already flat enough, you don’t need to press them.

Sprinkle patties with the seasoning.

Let grill on this one side for a minute or so.

After the first side is cooked, flip patties, and sprinkle the cooked sides with more seasoning. Place a piece of cheese over each patty.

When done grilling, take patties off the grill, and on a plate. Cover with aluminum foil.

As you can only probably grill 8 at a time, when you take off the 8, then grill the next 8 patties.

To prepare sliders, place bottom burger bun down.

Spread a small amount of sauce over it.

Then lettuce, then patty with cheese.

Then place tomato on, then ketchup and mustard.

Finally, cap it with the top burger bun, and secure everything with a long party toothpick.

Do this process to the rest of the burgers.

Serve warm.

 

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