Dough: Flax Crackers

I have previously claimed that crackers were too much work to satisfy a crunchy fix on a regular basis. I publicly renounce my previous opinion. Cracker are easy and quick, especially since I started using a pasta machine to roll out the dough. An additional time saver is to cut the dough into chunks, without using a cookie cutter of any sort. This leaves them with raw edges which gives them a rustic, homemade feel. I've been making these flax crackers from 'How it all Vegan' a lot. They are seriously good! Sadly, I made them as a late night snack tonight so I didn't have the daylight to properly showcase them.  

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Wordless Wed

My husband is the french toast expert in our house, but sadly I had to make these without him. I used the raisin bread from yesterday and the recipe from Vegan with a Vengeance. I think I make an acceptable back-up french toast maker!

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Dough: Golden Raisin Loaf

While cinnamon raisin bread is pretty awesome, sometimes you just want a change. This loaf is light, sweet and full of raisins. A contrast to it's somewhat heavier, spiced cousin.

Sadly, this bread ended up a little (alright, who am I kidding - a LOT) over proofed, but whatevas it was still pretty tasty!

Golden Raisin Loaf - adopted from the Wooden Spoon

Proof:

2 cups warm water

2 tablespoons yeast

1/4 teaspoons ginger

Add

1/2 cup oil

1/2 cup sugar

3 1/2 cup AP flour

Stir in

1 cup sultan raisins (golden raisins would be a better fit here!)

Add

1 cup AP flour

Knead. Cover and let rise 1 hour. Shape into 2 loaf pans. Rise 45 minutes. Bake 350 for 40 minutes.

 

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Dough: Rye Bread with Sauerkraut

While the idea of rye and sauerkraut bread may seem odd, it is a lovely combination. I feel extra accomplished because this bread was made with homemade sauerkraut! The kraut adds moisture to this bread. It's reminiscent of my Onion Bread. This bread is adopted from the New Complete Book of Bread.

It is a quicker bread than most as there is a single rise - directly in the pans the bread will be baked in.

Rye Bread with Sauerkraut

Mix

1 cup All Purpose Flour

1/4 cup rye flour

4 teaspoons yeast

2 tablespoons sugar

1 tablespoon caraway seeds

1/4 teaspoon ginger

Beat in

1 1/4 cup hot water

2 tablespoons oil

Knead

1 cup sauerkraut (and juice)

1 3/4 cup rye flour

1 1/2 to 2 cups flour

Shape in loaf and place directly in pan. Rise 30 minutes. Bake at 350 for 40 minutes.

Submitted to Yeastspotting.



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Dough: Raisin Sourdough

I've made this recipe repeatedly. It's so yummy! The raisins, soaked overnight, in sourdough starter get so moist and yummy!
I tried a new shaping technique this time. I wanted a large round loaf. I only have oval proofing baskets so I jerry-rigged something. I lined a mesh colander with a flour covered tea towel. Then I placed the colander in a bowel - so that the bread would remain round - and not have a flat top. It worked out perfectly! So - rig that S&*^!

Raisin Sourdough - originally from The Wooden Spoon
Mix
1 cup starter
1 cup warm water
2 cup flour
1 cup raisins
 Leave on counter overnight.

Proof
1 tablespoon yeast with 1/2 cup warm water
Combine with
1/4 cup oil
1/4 cup brown rice syrup (or brown sugar)
sponge

Knead in 3 cup flour.
Cover and let rise for 1 1/2 hour.
Shape. Rise 1 hour.
Bake 350 for 35-40 minutes.

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Cooking from VeganMofo: Monkey Bread

I really want to like monkey bread and cinnamon buns, but I just don't. Ever time I read about them I think ... "Yum! That sounds so sticky, gooey, and delicious." However, every time I eat one I think ... "That was dry and boring!"

However, don't let that stop you from enjoying this recipe from Cloudy with a Chance of Meatballs!

My very last MoFo blog post will be link-fest of my favorite and most inspiring blog posts from the month!

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Drinking: Kvass Part III

This drink is so hard to explain. I think it is in a category by itself. It's Russian bread soda! What else do you want me to say?

I really don't think that Katz's description of "ever so mildly alcoholic, full of healthful Lactobacilli, thick and milky, almost viscous" does this drink any justice at all. It's definitely acid and sour, but not unpleasantly so. It would definitely benefit from a flavoring agent of some sort - something like cumin, mint, orange, lemon, or ginger would all work. I did almost make bottle bombs out of this concoction - next time I will bottle in plastic bottles - which is recommended for sodas. This is because you can tell, by feel, the carbonation and because if it does burst there will be no flying glass.

I will be making this again! I really think that you could give this to someone, and they would have no idea what they were drinking and would be surprised to learn that its made from bread!

If anyone wants to point me in the direction of good commercial version I'd love that!

Kvass Part I
Kvass Part II

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