Homemade Rye/Pumpernickel Sourdough

We have discovered recently that my daughter with gluten sensitivity can tolerate sourdough bread!  As long as she doesn't over-indulge, it doesn't seem to bother her the way bread made with commercial yeast does- that's because sourdough works on gluten slowly, breaking it down better than commercial, fast-acting yeasts.  So, there is less gluten in the finished product, making it easier to digest.  Yes, it takes longer to make, BUT here are two delectable recipes to make the extra time well worth it!:

 

 

I have experimented with two new sourdough recipes over the past few days, and they are both great- I think my favorite is the rye loaf... my bread-loving-daughter seems to enjoy the pumpernickel.  The loaves follow the same general directions, so I am putting them into the same post.

 

Rye Sourdough:

1/3 c sourdough starter

1 3/4 c water

1 3/4 c rye flour

1 3/4 c unbleached wheat flour

2 T maple syrup

1 3/4 t salt

zest one orange

 

Pumpernickel Sourdough:

1/3 c sourdough starter

1 3/4 c water

1/3 c molasses

3 T cocoa

1 3/4 t salt

1 1/2 c unbleached wheat flour

1 c rye flour

1 c whole wheat flour

 

Directions for BOTH recipes:

Mix all ingredients (the dough will be wet but firm).  Let rest 15 minutes.

Sprinkle dough with flour, then mix again.  Let rest 15 minutes, then repeat.

( I usually mix with a wooden spoon- just scrape and flip the dough into the middle until incorporated.)  Click here for a great website with more detailed instructions for sourdough :)

 

Here's what your dough should look like at this point.  It should hold its shape pretty well- if it is too wet, just add more flour until it is very stiff.

 

 



 

By the last sprinkle/mix, your dough should be stiff enough to handle.  Move it to a floured surface and clean out your bowl.  You may want to momentarily knead the dough and form into a ball before putting it back into the clean bowl. 

 

Cover the dough with a thick, wet cloth or plastic wrap to keep the dough from going dry.  Let dough sit overnight (12 to 15 hours).

 



 

 

After the first rise period, you are ready to shape your dough.  I made mine into a boule (French for "round")... you could also make a batarde (an oblong loaf).  Click here to view a great video on how to shape your loaves.

 

In the picture above, I have used a stainless steel bowl instead of a banneton (proofing basket).  I lined it with a floured towel and placed the dough inside, seam side UP.  Then, let the dough rise (covered with towel or plastic) for another 1- 1 1/2 hours.

 

Heat your oven to 450 degrees F about half-hour before the rise is finished.  Be sure to heat your baking stone, too!

 



 

 

When the second rise period is up, use your peel (I used a piece of cardboard) to flip the bread out of the proofing "basket".  Be sure to flour the bread so that it won't stick to the peel when you slide it onto your baking stone.  Brush off the excess flour, then cut some shallow slits in the bread skin with a sharp blade.  I used a clean blade from a utility knife/ box cutter.

 

As you are shutting the oven door, throw about 1/3 cup water onto the oven floor.  If you have a gas oven, place a shallow pan on the lowest rack before you heat the oven and use that to catch the water.  The steam will help set the crust on your loaf!

 

Bake for 20 minutes, then reduce the temp to 400 degrees F for 10 minutes more.

 



 

 

Here is my loaf-almost done!  When you slide the bread off your "peel", be sure to use quick movements and put bread as close to the center of your stone as possible.  ( I bought this stone at a discount store for about $10)

 

Check the internal temperature of your loaf before removing from the oven.  It should be 200 degrees F- I use an instant-read thermometer.  If the loaf is too cold, lower the oven temperature to 375 and bake for another 10-15 minutes.

 



 

 

The finished loaf!  It could be in a bakery window, right?!

 

 



 

The pumpernickel loaf was amazing- not too heavy, with a crispy crust and lots of flavor!  My rye didn't rise quite as much but was really tasty!  Be sure to eat with plenty of butter :)

Enjoy! 

Homemade Deodorant

A few months ago, I wrote a post entitled "5 Steps to a Chemical-Free Morning Routine"... since then, I have run out of homemade deodorant.  So, I thought I'd take this chance to show you all how it's made ;)  This deodorant is so easy to make, there are no excuses NOT to make your own!  While conventional deo is full of nasty chemicals and synthetic perfumes, this homemade version is natural, moisturizing and really keeps the stink away.  It costs very little to make, too!

For each batch (which fills 1 1/3 deodorant stick container), you will need:

3 T coconut oil

2 T shea butter

1 T beeswax

2-4 T baking aluminum-free baking soda

essential oils of choice

Melt oils and beeswax together, on Med-Low heat, in a small pot.  

When oils/wax are melted, add desired amount of baking soda.  Some people are sensitive to baking soda, so you might want to start with a little and add more as you see fit.  Stir until the mixture doesn't separate when left alone for a couple minutes, then add your essential oils.  This time, I used lavender.

 

When the deodorant is a pudding-like consistency, pour into recycled deo tubes or cosmetic-grade pots.  I made 3 batches today, so I had enough for 4 :)  I located 3 gel deo tubes and reused them. Then, I put the rest in an old lotion pot !

The gel deo tubes have small holes at the top, allowing only a small amount to be dispersed at once.  This type of tube works perfectly with the homemade paste!

There you go!  Homemade deodorant in just a few easy steps :)  Use only a small amount- a little goes a long way.  Enjoy!

Homemade Apple Cider Vinegar

If you are like me, you go through a LOT of ACV (Apple Cider Vinegar).  I make my own salad dressings, non-toxic cleaners and bone stocks- and I use ACV in all of them!  The problem is, organic, unpasteurized ACV can get expensive... the solution is:  make your own :)

 

 

 

 

I found some really easy-to-follow directions online, with pictures!  The only thing I did not do was add sugar.  The organic apples I used had plenty of natural yeasts and sugars to get the fermentation process going.  The only difference in our finished product is that mine is a bit lighter in color than the other one. 

 

I used enough cores and peelings from organic apples to fill a two quart jar- just throw in your scrap pieces and fill water to cover.  You can save the good parts of the apple for a pie or homemade apple sauce!  Then, cover your jar with a thin towel, secured with a rubber band, and wait :) 

 

After about 10 days, your apples are spent and you can strain them out.  Then, cover your liquid again and let it sit until the liquid tastes like vinegar.  This may take up to two weeks or more, depending on the temperature of your kitchen.  (Mine took a bit longer because my hubby likes to keep the house cold!)

 

When your vinegar is ready, you may strain it again or just cap it and stick in your pantry.  No refrigeration required, and no pasteurization.  The grainy sediment at the bottom of the jar is called the "mother" and is actually beneficial to consume. 

 

Since I used scraps to make my vinegar, it really didn't cost any extra money-just a little time. ;)

So, take a little time to make your own ACV!  Your pocketbook will thank you.  Enjoy!

Homemade Healing Salve

This post was inspired by a friend's request for help with first-aid items to keep on hand :) 

As you can see, we have already dug into this salve- actually, my kids reach for this salve regularly!  They have learned that it can soothe the itch of a bug bite or help bruises heal more quickly.  Since I have added lavender essential oil, it also smells great :)  We use this salve for anything and everything- scrapes, bug bites, blisters, chapped skin, bruises, sun burn, etc.  If I had a baby in the house, I would also use this to prevent/treat diaper rash!

Here's my recipe for healing salve: (all herbs are dried)

2 parts plantain leaf

2 parts comfrey leaf

1 part calendula

1 part yarrow

1 part echinacea

1/2 part rosemary

olive/coconut oil

beeswax

Depending on how much you are making, choose your measuring tool (anything from a tablespoon to a cup).  Fill a canning jar about 1/3-1/2 way with herbs, then cover the herbs with olive oil, coconut oil, or a mixture of both.  Cover tightly with lid.

Next, set your jar on a thick cloth in a crock pot.  Fill crock pot with water, up to lid of jar.  Set crock pot on "warm" setting and let it warm the herbs for 2 to 3 days.  Shake once a day to keep herbs circulating (add more oil if the herbs are not covered).  Add water to crock pot as it evaporates.

After infusing your oil, strain off herbs into cheesecloth or other thin towel.  Place infused oil into a small saucepan.  Add 1 oz beeswax for every 4 oz infused oil and heat until beeswax is melted.

Remove oil from heat and add essential oils (I like lavender)- pour into containers while still warm.

Your homemade salve is ready to use when it is completely cooled!  

Homemade Italian Stuffed Peppers- NO Fillers!



I love the taste of green peppers- on anything!  This is for all you green pepper lovers out there :) 

 

I've always thought you had to have fillers (bread or rice) or binders (eggs) in stuffed peppers, but this recipe calls for neither.  It is very flavorful and filling and a meal in of itself.  These peppers are also good warmed up as lunch leftovers! 

 

 

 

1/2 lb ground beef

1/2 lb Italian pork sausage ( I used link sausage and took it out of casing)

2 T butter

4-6 peppers, red, green or yellow

1 small onion, minced

green pepper tops, minced

2 garlic cloves, minced or pressed

2 cups seasoned, organic tomato sauce

salt and pepper to taste

1 cup mozzarella cheese, divided

 

 

Heat oven to 350 degrees F

1. De-seed and wash peppers.  Save tops to mince and add to stuffing.

2. Brown meats in large skillet, set aside.

3. Add butter to skillet and saute onions and minced pepper tops until soft.

4. Add meat, garlic, tomato sauce and 3/4 c mozzarella cheese to skillet.  Mix until incorporated.  Season to taste with salt and pepper.

5. Fill peppers with stuffing and place in a shallow, greased pan.  ( I used a cast iron skillet) Sprinkle remaining cheese over peppers.

6.  Bake, covered with foil, for 30 minutes.

7.  Bake another 10 minutes, uncovered. 

 

As an added treat, my son made himself an "Italian sloppy joe" with some leftover stuffing.  He said it was even better than the peppers!  Two meals in one- I love it!

Homemade (Gluten-Free) Peanut Butter Cookies

My mom made some mean peanut butter cookies when I was growing up... she still makes them when we have a family get-together.  They are comfort food at its best. 

 

Since my family is trying to cut out grains, I have found a great recipe for these yummy morsels that calls for NO wheat flour.  I have also cut the sugar down from the original recipe, and the peanut buttery goodness shines through :)

 

 

This recipe makes 2 dozen cookies:

1 cup natural peanut butter
1/4 c organic sugar
1/4 c packed organic brown sugar
1 large egg
1/4 c + almond flour
1/2 t aluminum-free baking soda
1/2 t vanilla extract
1/4 t fine sea salt






Heat oven to 325 degrees F.  Mix all ingredients until well-incorporated.  Roll into balls (about the size of large marbles), then smoosh with a fork in a grid pattern. 

If the dough is too sticky, just add a little almond flour as you roll them out!  Bake cookies for 8-10 minutes, until light golden brown.  They will be very light and fluffy- great with a big glass of raw milk :) YUM!
( just a note:  parchment paper was mentioned in the original recipe, but ours worked fine without)

Let these babies cool for at least 5 minutes before you dig in... and you will want to dig in!  These are so yummy :)  Enjoy!

Homemade, Old-Fashioned Rice Pudding

 

Rice pudding is one of life's simple pleasures.  It is so easy to make, and so yummy!  I especially like this recipe because it uses so little rice :)  I would rather taste the rich milk than have to chew a mouthful of rice in my pudding.                                                              


Here is the oh-so-simple recipe for this delicious dessert:

4 cups milk
3 T rice (I used basmati)
1/2 t salt
1/4-1/2 c natural sweetener (honey, maple syrup, agave nectar, etc)
1 t vanilla extract





Combine all ingredients and pour into a buttered 1 1/2 quart casserole.  Bake at 325 degrees F for about 3 hours.  Stir occasionally during the first hour.   Chill before serving.  (I like to mix in raisins for an added treat) Enjoy!