sandwich – Michael's Test Kitchen

Hello all, thanks for tuning in on today’s recipe! This one is a really really awesome sandwich that you can make at home–it is full of healthy good protein and offers a healthy lunch.

You also have the option to make-ahead if that’s how you like doing things. The protein in here is simple: Boiled eggs and meat. (In this recipe I use pastrami, but you can use whatever meat you so desire.)

This method of eating is important for those of you who, admittedly, rarely eat wholesome foods because (like me) you are picky, or are constantly on the go and simply grab whatever is within reach.

A tip for those who like throwing things together quickly: Boil lots of eggs and slice them ahead of time. This way, you can simply throw everything on your sandwich when it’s time to consume.

OK, now for a bit of NEWS. As you might know, not only do I like making food, but I like writing, so I decided to shake things up a bit on my food blog and and start including not only a recipe but also a poem I wrote before I give the recipe (below):

Ok here it goes: (if you hate poetry you can skip down to my recipe)

The Seasons by Michael Metzler JR

Spring grows most plants in rocky soil,

It takes new life to withered things.

Death defying through turmoil,

And to new life it spreads and clings.

Summer swathes the world in heat

It drapes the land around in glow

It bakes the clay and warms the feet

It is not spring and is not snow.

Autumn brings a yellow air,

It scatters orange like the sand.

Sprinkling leaves as though to share.

It is most glorious and grand.

Winter veers around the bow

With clutching hands and stale breath

It swarms the earth in clear-white snow

It brings no warmth and sometimes death.

End.

Here’s the recipe for my PROTEIN SANDWICH:

Protein Sandwich recipe – – – PRINT

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.

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.

sandwich-bread-dough sandwich-bread-main-2

Michael's Test Kitchen

Making and Testing New Recipes

Tag: sandwich

Protein Sandwich

Protein Sandwich recipe – – – PRINT

Overnight Soaked Flour Sandwich Bread