C14 - Wednesday, May 23,

1984 - North Shore News

Be food

FIVE-GRAIN VARIETY

Eleanor's bread

ay, have I got a loaf of bread tor you! Actual-

ly, no, I haven’t,

but I do have this splendid

recipe, and I hope you try it at the earliest. It
comes froma chap in Victoria, “‘Rocky’’ Rochfort,
who makes bread for fun and experiments freely,
and it makes mine pounds of dough! It will take
four and a half to five hours of your tume, but
what a reward for your labors.

Rochfort has written a
book called ‘‘Smell That
Bread’’, which is not so much

a recipe book as a celebration
of the break-making process.
He 1s careful to use natural

Healt

FRESH snacks are fast
becoming a favorite among
health conscious people. And
if you’re searching for thrill-
ing new taste sensauons for

those between-meal mun-
chies, you can stop right
here.

Quick and easy snacks

prepared with those extraor-
dinary Cape Granny Smith
apples bring the cool breezy
feeling of springtime to your
palate. Armiving fresh from
the southern hemisphere
from May to August, these
tangy apples form a
nutritious base for a range of
goodies made with simple
ingredients.

Take Granny’s Bloomin’
Snacks, for example. Perfect

ingredients, things such as
unbleached flour, defatted
wheal germ, and the yeast he
uses, very quick-rising,
comes out of Holland, called
**Fermipan’’ It is handled by

hy ap

for a midday snack,
retreshing as ao late-night
treat or even a late spring or
summer tunch.

Depending on your fancy,
you can have a sweet or
savory cottage cheese topp-
ing, on crisp apples wedges

Ne is Tutt: Fruta: Surprise,
«: uplifting dessert-like
bread. For a second sweet
topping, add chocolate
pieces, Chopped nuts and
grated orange to-the cottage
cheese. In the mood™fer a
salad-like snack? Try Delhi
Delight, which turns creamy
cottage cheese into an exoluic
accompaniment for the fruit.

A delectable variation
blends red peppers,
cucumbers, scallions and

Health Food = stores roun-
dabout, costs almost five
dollars per package of 450g,
which ts close to a pound.

To illustrate its power,
“Rocky's” recipe calls for /
teaspoon ot this yeast with /5
cups of various flours. Now
you understand why [ hope
you ask me to Share my supp-
ly when you come to make
this bread.

It's a superb loaf, though,

with maximum = taste and
lovely spongey texture. [t's
deheious toasted, though a

bit hard, as any home-made

reaches

bread gets in the toaster. He
calls it Five Grain Bread, and
this is how it goes:

Make a sort of porridge of

1 cup of rolled oats

1 cup of triticale flakes

> cup of cornmeal!

': cup of wheat germ
(mine was the fat kind)

': cup of barley flakes
(bless the Bulk Foods)
3 Tbspns. of sugar
4 cups of boiling water
Sur it thoroughly and let it

steep for 20 minutes
add to it

Now

le snacks

celery seed

Take Granny's Bloomin’
Snacks to the office for a
revitahzing smack — just

pack up an apple corer-slicer
and a‘plastic container for
the cottage cheese topping of
your choice. When slicing
Granny Smith apples you
don’t even have to use lemon
Juice to prevent discoloration
— the fruit will maintain its
fresh color longer than any
other apple!
GRANNY’S BLOOMIN’
APPLE SNACKS
2 cups (480ml) cottage
cheese
"2 cup (120ml) chopped
dates
4, Cup (80m]1) golden raisins
Ya cup (60ml) sunflower

seeds
2 Granny Smith apples
In small bowl comb:ne
cheese, dates, rains and
sunflower secas; mix well.
Using an apple corer-wedge
cutter, cut apples almost
through to bottom. Remove
core. Spoon cottage cheese
mixture in centre.
A BLOOMIN’
VARIATION
2 cups (480ml) cottage
cheese
Y%. cup (180ml!) shredded
carrots
‘A cup (120ml!) golden
raisins
va teaspoon (1 mi) cumin
In small bow] combine all
ingredients; mix well. Use to
stuff wedged apples.

new h

] cup of cold water

': cup of corn oil

2 Tbspns ot salt

3 beaten eggs

Stir this in and set aside.

Make the
thus

Pecup of warm water

yeast Waature

1 Tospn of brown sugar

Luspn ot termipan veast

Letitsit and ““work”” untul
it's. bubbly. about 10
minutes. Now inxs the yeast
mixture with the “porridge”
Add tou

4 cups of all-purpose

flour

and beat well with a wooden
spoon. Now use an electric
mixer in order to add

2 cups ot unbleached

white flour
(bf used only
hands,
mixer)

Put this sponge now into
an oven which has had the
chill taken off, and let the
sponge rise for 30 minutes.

The final addition 1s

9 cups of unbleached

white flour

This is a pretty heavy trip,
but with muscle and deter-
mination you can pursue the
visions of beautiful loaves.
When all the flour has been
absorbed, warm up the oven
a bit again, while you knead
the dough. Have a big greas-
ed bowl ready to receive it
when it feels smooth and

spoons and
having no heavy-duty

elastic and alive and squeaky
under your hands. Put some
sort of cover over it, towel or

eights

the kitchen
ranger

by Eleanor
Godley

foil, and give it 75 minutes to
rise enough to lift this cover

Make your loaves, now, or
buns or whatever, and you
are looking at another half
hour for the final rising in the
pans. They’ll be immense,
you'll see. Bring them out,
cover them with something
hight to keep them warm,
while the oven heats to 250F.

This seems rather unor-
thodox, to me, but after 20
minutes at that temperature
you increase the oven heat to
375F for another 30 minutes,
and certainly 1 works well.

FINAL WEER!!!

NE

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