There’s been a run on yeast. Well, there’s been a run on a lot of things. But most things have viable alternatives. No broccoli, get some carrots. No tomato sauce, get diced tomatoes and use a blender. While there are unleavened breads, and breads leavened with baking soda … it’s not yeast bread. I’ve found some recipes using brewing yeast for bread, but I wanted to see how little baking yeast would make bread. Last night’s pizza dough used a quarter teaspoon of yeast. I took a cup of warm water, added about a tablespoon of sugar, and a quarter teaspoon of yeast. That sat until there was activity. Mixed together three cups of whole wheat flour, one cup of white flour, a few tablespoons of vital wheat gluten, and a teaspoon of salt. Added the water/yeast, then added enough water to make a dough. The dough sat overnight to rise. I gently deflated it in the morning, then left it to raise again. Gently deflated it around lunch time, and left it alone until dinner time. Very good crust — great flavor, nice crunchy crust to it. And beautifully leavened.
Add enough water to fully cover seeds (2 cups, in my case)
Add a tablespoon of salt for each cup of water. Stir and let sit for a few hours (or overnight).
Preheat oven to 400 degrees F. Boil seeds in the saltwater for ten minutes, then spread across a baking tray.
Bake for 15 minutes, stir to flip seeds over, and make for 5-10 more minutes.
Add equal parts groats and water (i.e. 2c water with 2c groats) to pressure cooker. Add a teaspoon of oil to reduce foaming (butter, olive oil)
Bring to high pressure and cook for 20 minutes. Remove from heat and allow to release pressure naturally.
To serve – shred an apple, mix into hot groats. Add a teaspoon or two of brown sugar and sprinkle with cinnamon. Add 1/2 cup of almond milk.
- flat iron steak
- 4T butter
- 3 cloves roasted garlic
- 16 oz mushrooms
- 1 large onion
- 1/4 cup all purpose flour
- 3 cups beef broth (pressure cooker: beef bones, carrot trimmings, onion trimmings, celery trimmings, potato peels)
- 1-2T mustard spice blend
- 2-5T porcini mushroom powder
- 2T corn starch
- 3/4 cup sour cream
- package wide egg noodles cooked for lowest time on package directions
Mustard spice blend: mortar together 1c brown mustard seed, 1T salt, 3 bay leaves, 1t rosemary needles, 1/2t sage
- Slice beef across the grain into strips. Season with salt & pepper. Divide meat into small batches so pieces can be placed in pan with an inch between them. Divide 2T of butter into same number of pieces. Put pan on medium heat (6), melt a piece of butter then sear a batch of meat. Remove from pan and set aside. Repeat with remaining batches.
- Slice mushrooms. Divide into 4 batches and sprinkle with salt. Divide the remaining butter into four batches. Melt a piece of butter in pan, saute mushrooms until they become golden brown. Remove from pan and set aside. Repeat with remaining batches.
- Slice onion into thin pieces about 1″ long. Sauté for a few minutes.
- Add flour to onions & stir to coat them in flour. Remove from pan.
- Deglaze pan with 1/2c of beef broth. Add mushroom powder and spice blend. Stir to remove any lumps.
- Mush garlic cloves and stir in.
- Lower heat to simmer. Add remaining beef broth. Return onions to pan and stir to distribute flour.
- Put corn starch in a bowl or glass. Add *just* enough water to turn it into oobleck. Drizzle into pan, while stiring, to form a thick gravy.
- Return beef and mushrooms to pan and simmer until beef is cooked.
- Stir in sour cream.
- Serve over egg noodles.