lipp@mariah.DEC (Nicki Lipp CX01-1/N14 594-2320) (04/12/84)
(munch)
In regards to making bread without sugar, I have found unprocessed
honey to be a very good subtitute. The following is a recipe my
husband and I have tried and been rather successful with. The yield
is 2 loaves of heavy and healthy bread.
Combine the following is a small bowl:
1/2 to 3/4 cup very warm water (not hot)
2 packages of active yeast
1 tsp honey
Make sure the yeast is dissolved before adding the honey. Set aside
and it should become foamy (called proofing the yeast). If not, don't
use! Try another package.
Combine in a large bowl:
2 cups HOT water
1/3 cup honey
1 tsp salt
any desired grains (eg., millet, rolled oats, bran, etc.)
1/2 to 1 cup soy flour
Allow the above mixture to sit for 10 minutes if using grains with
hard covers in order to allow them to soften.
Add the yeast mixture to the large bowl.
Add about 1 cup of whole wheat flour (any more and the dough is
difficult to knead). Stir with a fork until a pasty consistency.
Keep adding BREAD FLOUR (high gluton content to allow for rising) a
cup at a time (3-4 cups total) until the dough is tight when kneading.
Clean out the bowl and put the dough in to rise. Use a light oil to
coat the dough on top, to keep from splitting while rising. Place in a
very warm and humid area (I find that if I boil water in my tea kettle
on the stove, it works great). Allow it to double (if you put your
finger into the dough, it should bounce back). Split the dough in
half and form your loaves. Place in bread pans and allow to double
again before baking.
Once doubled for the second time, bake in oven at 350 or lower until
it is a golden/dark brown crust. The loaf should make a thump sound
if you tap you fingers into the bottom (take out of pan to test).
Enjoy!
The reason that honey or sugar must be included in bread is to allow
the yeast to have something to "eat". This accounts for the rising
of the bread when gases are release from the yeast. High glutonous
flour is the best to use if you like light and good rising bread.
Nicki Lipp
DEC Engineering
Colorado2141smh@aluxe.UUCP (henning) (04/13/84)
From the keys of Steve Henning, AT&T Bell Labs, Reading, PA aluxe!2141smh Honey is one of the purest forms of sugar in nature. In fact it is the same sugar that is called blood sugar by the doctor. Diabetics most certainly can not use honey as a sugar substitute.