I took a little break from my usual bread for awhile. I have been experimenting with the whole soaking grains concept. From this experiment, I will continue to soak oats (which we eat lots of), rice (ditto), quick breads (can’t hurt), and pancakes (because I think they’re quite improved with the sour dough taste). But I am back to my five-minute-a-day bread method. Ahhh, it’s good to be back, and just in time for summer heat. So unless we hit another cool, rainy stretch, there probably won’t be much bread baking.
Last holiday season, a second book was released and it includes a lot more ideas about using whole grains (and even offers a chance to try it with sour dough!) This prompted a steamy sauna baking session as I made bagels! It’s been awhile since I first made bagels myself, and last time it was so my Mom could have her own gluten-free variety. This time, I used the master recipe to make whole wheat (and spelt) bagels. They are not that pretty (we’ll work on formation next time) but what is lacking in presentation is made up for in fresh goodness.
I added homemade yogurt-cream cheese for a delightful snack. The cheese does take time to make, so it requires advance planning but little hands on time.
You will need: plain yogurt, a thin dish towel (or cheesecloth if you want to get fancy), a glass bowl, a strainer, and twelve+ hours.
- Set the strainer over the glass bowl and make sure it’s a free standing arrangement.
- Put a couple cups of yogurt into the dish towel and place the dishtowel in the strainer.
- In a few hours, you can try gently squeezing the towel to get some more liquid out. I think I read that you can tie the towel so more liquid drains out faster? I didn’t tie it.
- The next day, you will have a bowl full of whey and a dishtowel full of a creamy yogurt cheese!
The whey can be kept refrigerated in a mason jar (or anything glass) for a couple months. A couple table spoons will help soaked beans to be softer and less gas-inducing. Soak whole wheat flour with a bit for a much softer whole wheat bread!
And the cheese? Think apple slices, celery sticks, and of course bagels!
