Wednesday, December 19, 2007

Wellness Wednesday #9

Beet Bread after second rise, waiting to go in oven.


Beet Bread fresh out of the oven and brushed with olive oil.

We should have waited a little longer to cut, but it was lunch time and it smelled sooooo yummy, we couldn't wait. The kids had cheese sandwiches and I had blackberry jam.

I have changed the recipe significantly enough that I don't believe it is breaking copyright to share. The original source is noted below.

Beet Bread (adapted from A Good Cook...Ten Talents by Frank and Rosalie Hurd, published by The College Press, Collegedale, TN, 1968)

Into a blender:

1 can diced beets, including juice (abt 2 cups)

1/3 c honey

2 1/2 c warm water

In small bowl or measuring cup:

1/2 c warm water

1 t honey

2 1/2 T yeast

Dissolve and let set five minutes, while...

Put beet mix in bowl and add:

1/2 c oil (I used light olive oil)

1/2 c ground flax seed

5 1/2 c whole wheat flour (mine was fresh ground)

Yeast mixture

Mix at low speed (I used a Kitchen Aid Pro5 mixer). When thoroughly combined, allow to rest in mixing bowl for 20 minutes.

After resting, add:

5 c unbleached white flour (I used King Arthur bread flour)

1 T salt (it is important to add the salt last, AFTER the yeast has rested in the dough as described in the previous step)

Knead 5 minutes until smooth and elastic. It may take less time in the mixer. Place in oiled bowl in warm, draft free area. (I used a large stainless steel mixing bowl because it grew out of my glass mixing bowl last time) Let rise until doubled.

Oil bread pans. Shape into 3-5 loaves, depending on size of pans. (I got 3 loaves using 2 large Pampered Chef stoneware loaf pans and 1 medium glass loaf pan) Allow to rise again until double.

Bake at 375* for 50 minutes until done. Time will vary depending on loaf size. The glass pan could have done with a little less time. The stoneware pans were just right at 50 minutes. Loaves are cooked through if they sound hollow when tapping the bottoms.

Oil tops to keep soft. When thoroughly cooled , wrap and store.

My Grandma Hopkins' notes say that she used 13 1/2 c whole wheat flour and 3 1/2-4 c beets/juice. From this she made 2 medium loaves, 4 small loaves and 12 rolls.

If anyone tries this recipe, I would love to hear about your results. Ultimately, I would like to have a recipe that makes good sandwich bread and does not use white processed flour. I don't know how realistic this is. However, I know that my kids are getting better nutrients from this than from boughten bread, especially since it is freshly ground flour. In the new year I plan on learning more about bread baking and will be trying other recipes. This one is so easy that it will be my standby to make on a regular basis inbetween experimenting on other types.

So, for the weigh in, I was 319# this morning. Pretty good since I have had time of the month munchies and too many Christmas goodies have been accessible. I am working on it though! I am finding that I just don't feel well eating the sugar, even if it does taste good going down. It is strange that the healthier I eat, the less I am attracted to eating those kinds of things. My downfall is having them in the house. I need to hurry up with making the Christmas goodies that I will be taking to neighbors and then get them out of the house!!!

Many of you are just as busy (or busier!) as I am, so if I don't hear from you, I'll understand, but I hope some of you will check in and let me know how you are doing. No shame or guilt trips hear. Becoming healthy is a journey and some of us get side tracked. Let's keep encouraging each other though. I believe 2008 is going to be a good, get healthy year!

Remember to enjoy your family in the midst of all the busy busy during the next couple weeks! Be safe! God Bless!

7 comments:

Deborah said...

I check your blog pretty regularly, but don't comment too much. Dial up is so slow.

I like the look of that bread and would love to try a whole wheat version of it one of these days.

I'm wanting to try some sprouted grain bread. I understand you soak your wheat berries overnight and then dry them in a food dehydrator or oven. Then grind and use the flour. It is supposed to be more alkanizing (sp?) and healthier. It supposedly doesn't hold together as well though.

I've still got to do my Christmas baking. We do the same thing - making treats and taking them as gifts to our neighbors. I'm running out of time!

H.N. Eisley said...

That bread looks BEAUTIFUL!!!!

Donna B said...

MMMM....I want to try the beet bread! Thanks for the recipe!

The Laurel's Kitchen Bread Book is all about baking with whole grains (no white flour), has a lot of info on getting a high-rising loaf, and is very good. I gave my copy to my mom but I have been missing it lately.

also, check out the Year in Bread website for all kinds of bread recipes.

I am holding steady with the weight (will it ever drop?), but have cut back drastically on sugar. I plan to keep it up as I am just addicted to the stuff and it is no good for me. I have been eating a little sugar in jam and that's it. I'll make an exception for Christmas Eve, of course. :-)

Lynette said...

Beautiful loaves of bread!

Melissa said...

Your bread looks picture perfect ;o)

Holly said...

If you want to go 100% WW, you will have better results using s dough enhancer. Your grain supplier should have some or else try www.urbanhomemaker.com. I think they carry it. Check around at your natural foods store. It's a blend of things-vitamin C powder is one...I don't remember what all else...helps with shelf life/texture/rising.

Teresa said...

Your bread is beautiful!

I found you through Amy O's blog, and am so glad I did! I started grinding my own wheat in June of 07 and we love it! We don't buy store bought bread anymore (except for the occasional can of crescent rolls;o). I use lecithin in my bread for the elasticity. And instead of loaf bread for sandwiches, I make sandwich rolls. Much easier and very satisfying! I have some pictures in my archives on my blog...probably June or July.

I'm also trying to lose weight by eating healthier and exercising. It's been a constant struggle, and I'm really trying to turn it all over to God once and for all. My body is supposed to be a Temple for Him and I don't treat it like one!

I'm glad I found you and I'll be back!