cursor bread recipe

[cursor]

IronMan wanted the recipe for my bread. I make my own so that I can know exactly what I'm taking into my body. I've compared it directly against anything that Great Harvest has to offer and definitely prefer mine. It took a lot of tweeking, but finally have it just perfect (worx4me anyway ). I'll provide photos in the next post of the bread that I made just last night (mmm...).
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Heat 2.5 cups of water to 110 degrees F (in preparation for the yeast). Add 1.5 cups of unbleached wheat flour, 1.5 cups of rolled oats, 1/3 cup gluten flour (to help the wheat bread raise), 1/3 cup canola oil, 1/6 cup honey, 1/6 cup molasses. Mix well.

Now you have a nice warm home for the 1.5 tbsp of quick-acting yeast. Go ahead and add it now...

Add 1 tbsp salt (don't worry, this'll make two nice big loaves), 1 cup of cursor multi-grain mix (see below), another 1.5 cups of rolled oats, and another 3.0 to 3.5 cups of the whole wheat flour (stop adding when the mixture starts to come clean from the sides of the mixing bowl).

Kneed thoroughly.

VERY lightly spray the inside surfaces of two large loaf pans with Pam (or equal brand). Separate into two loaves. Place loaves in pans and place (covered with a clean dish towel) in a warm area. Let rise for about 45 min to an hour (depends on the room temp).

When it has risen to double size, place in a 350 degree F preheated oven for 30 minutes. When done, remove from oven, and pop them out (just turn them upside down, then gently shake). Ideally, cool them on an open-air rack. Best if you don't slice immediately since it will simply deform the hot bread.

Don't even think about putting butter on it... (you'd better not have any in your house ) Be VERY careful though?it's really easy to go overboard. I've calculated that each slice (average 1.9 oz, about 16 slices per loaf) supplies you with 5g protein, 17g carbohydrate (+1g fiber), 3g fat = 115 calories.

It only takes me about 20 minutes of my time to make a couple of loaves (plus the rising, plus the cooking)?but oh the rewards!
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cursor multi-grain mix -- equal parts
GNC Soy baking mix
flax seed
bulger wheat
sunflower seeds
wheat germ
oat bran
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I make up a whole batch of this, so it's available as I need it.

[cursor]

With the bread dough fully mixed and kneeded, I roll it out into one long log, then cut it directly in half:


Place the two portions in lightly oiled, standard-sized bread pans. Cover with a clean towel and place in a warm location to rise (about 45 min):


When the bread has risen to about twice it's original size, pop it into a 350? F (preheated) oven:


After 30 minutes, remove from oven. Turn each loaf pan upside-down and gently shake to remove loaf. Cool on rack before eating:


Pan fresco! ...que rico...y que saludable.
fresh bread! ...so tasty...and so healthy

pssst...
See the batch of boneless, skinless chicken breasts that I just grilled up on the cast iron skillet? Sear all sides on a hot (no oil or grease) skillet. Cover with an inverted cast iron frying pan (kind of like a dutch oven). Cook covered for about ten minutes. I freeze half of them (thaw out at some later date in a bath of hot water?make sure that you leave the chicken in the sealed freezer bag when you place it in the water... )

That is some mighty fine looking bread, cursor. Bet it tastes as good as it looks too. I take a couple of sandwiches to work each day when I am bulking and this looks like it would be great to use. To answer your question on an earlier post -- I do most of the cooking in the house, but usually only bake Christmas cookies (the kids say it is a family tradition to hang out in the kitchen and listen to dad curse at the pots and pans when things don't work out. How embarrassing!). I have made bread before, but only once or twice. This recipe looks like it will be worth the time and effort.

[cursor]

Yeah—traditions are fun(ny) things. If nothing else, they give the kids/grandkids something to laugh about when they get older. Little do they realize that at some point they'll have to contribute to the chain of silly traditions too.

The bread-making is fun. Once you get comfortable with the basics, it's not difficult to experiment with variations—use a little buckwheat, add a little corn meal, use coffee instead of water ... hmm, what else could you do? Enjoy.

By the way, you can use the same recipe for boca-burger buns. Simply use a different pan & size the "loaves" a bit smaller. Next time I make bread (once a week), I'll make some buns, take pictures, and post them.

One last point. I'm at sea level. I'm not sure what adjustments might have to be made for higher elevations. Typically professionally published recipies will have recommended adjustments for 5,000+ feet.

Yo IronMan ... I'm watchin' for that GIF

[cursor]

Clarence Bass, in his wonderful book, "Challenge Yourself—Leanness, Fitness & Health at Any Age", references his favorite bread called Sprouted Grain Bread (made by Food For Life Baking Company of Covina, California). According to the wrapper, the recipe is based on a passage from the Bible that reads, "Take unto thee wheat, and barley, and beans, and lentils, and millet, and spelt, and put them in one vessel and make bread of it."

I'm going to experiment with ingredient combinations and try and develop a duplicatable recipe. I'll post it if/when I'm successful.

[ c ]

Cursor, it sounds like you are a real fan of Clarence Bass and have read some of his books. If you were to choose one book authored by him which one would it be?

[cursor]

It has only been within this last year that I have known anything about Clarence Bass. I wish I had know of him years ago. He's extremely intelligent, methodical in his approach to training & fitness, and clearly an all-round good guy. Tell, me Ironman, how many 64-year-olds do you know who are in peak physical condition like Clarence is? For that matter, how many 30, or 25 or 20-year-olds do you know who might satisfy the same criteria? He's been doing it all his life. Here's reference to a photo that will certainly indicate why the man is "the man:"

Clarence Bass at 60 years old

In answer to your question about which book to buy, I would have to recommend his latest, "Challenge Yourself—Leanness, Fitness & Health at Any Age." His eight books have been progressive in nature, in that each one presents ideas, techniques, and systems learned since his previous publication. When you're ready for a second book, purchase (then read and apply) "Lean for Life."

You can order his books directly from him by calling (505) 266-5858 ² M–F, 8AM–5PM MtnST. Mentioning my name won't get you any discount (nor does it buy me any financial benefit), but I would appreciate the reference.

[Piper]

Damn.. he's 64????????????

[cursor]

AMAZING, isn't it! I have a framed and autographed picture (8x10) of him on my desk for inspiration.

Check out the photo!

[fawn]

hey i made this recipe

i guess i just don't know how to knead, the texture doesnt look good... but i love the added crunchy, for i added wheat germ, wheat bran and chopped almonds for the Multi Grain Mix

after baked breads in pan
http://i4.photobucket.com/albums/y11...breadinpan.jpg

breads out of pan
http://i4.photobucket.com/albums/y11...WWoutofpan.jpg

sliced breads
http://i4.photobucket.com/albums/y11...LadyCbread.jpg

also made some rolls:
http://i4.photobucket.com/albums/y11...LadyCrolls.jpg

http://i4.photobucket.com/albums/y11...llscloseup.jpg

[cursor]

Clearly something isn't quite right. It looks far too dense ... as if your yeast didn't wake up and do it's part. Note that you should not put it into the oven until the dough has nearly doubled in size (from the yeast activity). I'm scheduled to make bread today. I'll take a pic of a sliced loaf so that you can see how the texture of the interior should be. I'll also take a picture of the obvious yeast activity.

my bread – note how it grows above the loaf pan rim.
your bread

Generally, if your dough has not adequately risen then you'll need to wait longer, increase the ambient temperature some ... or both. In any case, if you pop it into the over before it's time, you'll kill the yeast and your bread will cease to raise.

[rbuchman]

I use a bread maker but the seems like the dough is often too tough for the motor. Any ideas what would make it too tough and what can be done to help the motor out? I added some extra water when the motor stalled but it didn't help much.

I just got it for Xmas and have only used it half a dozen times so it shouldn't be worn out.

[cursor]

Just like any other appliance or tool, breadmakers are made with various motor capacities. Has yours previously performed better?

Note that a mixture that is too dry at the kneading stage will not be as soft and flavorful when cooked. Consider leaving out a half a cup of flour next time (rather than adding more water).

[fawn]

i kneaded the dough manually (which i'm not good at) and i may have added too much flour (because the dough was sticking to my hands). I think that's why it has that texture (dough wasn't smooth when i place in pans). I'm pretty sure it was risen to double, here's what they look like:

Starting to proof:




Done Proofing:

[cursor]

1. Getting ready to wake up the yeast.
2. Yeast environment now mixed (hot water, yeast, honey, oil, 1/2 cup flour).
3. Activated years (having a party) w/ dry ingredients premixed.
4. Close-up of the activated yeast.
5. Finished bread texture.