I Hate Dialysis Message Board
Dialysis Discussion => Dialysis: Diet and Recipes => Topic started by: kristina on February 23, 2015, 07:07:12 AM
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I always use a breadmaking-machine (which I have used for almost 7 years three times every week, touch wood it continues another few years...)
Each bread needs altogether 4 cups of white flour, but I use 3 level-cups of white flour and then half a cup of rye flour,
with the rest of the cup filled up to level again with white flour to make the bread healthier and very tasty.
I then use 1 and 7/8th teaspoons of yeast, using for measurements the special plastic measuring device supplied with the breadmaking-machine ...
(Yeast has to be measured precisely to make sure the bread rises and bakes well ) ...
For seasoning I use: quarter of a teaspoonful ground-nutmeg, quarter of a teaspoonful black pepper and quarter of a teaspoonful ground cumin...
... then I put altogether 3 table-spoonfuls of virgin olive oil over everything and over the olive oil I spread one and a half spoonfuls of very fine (caster) sugar...
... over all this I then put carefully one and a half cup of (filtered) water and that is it... Four hours later my bread is baked...
... and it always tastes very lovely...
Tip: Rub into the inner lid of the breadmaking-machine a little olive oil to stop the bread sticking to the lid when it rises...
Bon appétit from Kristina.
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No yeast?
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Hello Sugar,
...I then use 1 and 7/8th teaspoons of yeast, using for measurements the special plastic measuring device supplied with the breadmaking-machine ...
(Yeast has to be measured precisely to make sure the bread rises and bakes well ) ...
Bon appétit from Kristina.
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I keep telling the Wife that I am going to get our machine out and start using it again. Your no-salt recipe may be the one to get me off the fence.
I do need to find me a few conventional bread pans, prefer glass. The machine bakes perfectly, I just want the nice rounded loaf instead of the 'pan' finish.
Oh, and I also need fresh yeast, mine is more than a few years old. It starts to work in a cup of sugared water, but I wouldn't trust it.
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Really, when you think of it, even a whole tsp of yeast, spread thruout the whole loaf should not add a too much amount of salt in one slice. Dont you think???
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Good luck Charlie... and Jean, could you please elaborate ?
Thanks from Kristina.
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Dried yeast does have quite a short shelf life
When Iearnt to make bread at school they used to tell us to mix up the yeast and sugar and warm water first and then add a Vitamin C tablet not quite sure why!
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Kristina, if you add 1 tsp of salt to your bread, the whole teaspoon is spread thru the bread, so if your loaf has 12 slices, then each slice would have 1/12 of a tsp of salt. Not enough to worry about I would think, unless you are on extreme salt lover ( or hater I suppose). Kudos to you for coming up with a salt free loaf tho, and I am sure loads of people will love this.
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Thank you Jean,
... For many years I have not used any salt in any of my food and we don't have any salt in our household
(my husband is going to donate and he became very aware of kidney-issues and thought it better
if we don't have any salt in our household...
... the body gets used to this very quickly and the taste of any food gets much better ...
And thank you Sugar, it sounds very interesting I think we are going to try it out.
Perhaps the Vitamin C tablets in bread are meant to keep the bread even healthier ?
Thanks again and good luck from Kristina.
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I always use a breadmaking-machine (which I have used for almost 7 years three times every week, touch wood it continues another few years...)
Each bread needs altogether 4 cups of white flour, but I use 3 level-cups of white flour and then half a cup of rye flour,
with the rest of the cup filled up to level again with white flour to make the bread healthier and very tasty.
I then use 1 and 7/8th teaspoons of yeast, using for measurements the special plastic measuring device supplied with the breadmaking-machine ...
(Yeast has to be measured precisely to make sure the bread rises and bakes well ) ...
For seasoning I use: quarter of a teaspoonful ground-nutmeg, quarter of a teaspoonful black pepper and quarter of a teaspoonful ground cumin...
... then I put altogether 3 table-spoonfuls of virgin olive oil over everything and over the olive oil I spread one and a half spoonfuls of very fine (caster) sugar...
... over all this I then put carefully one and a half cup of (filtered) water and that is it... Four hours later my bread is baked...
... and it always tastes very lovely...
Tip: Rub into the inner lid of the breadmaking-machine a little olive oil to stop the bread sticking to the lid when it rises...
Bon appétit from Kristina.
kristina, Your recipe sounds so tasty! With a lot to tease the taste buds with! I want very badly to get a bread machine and when I do, your recipe will be the first one I will try! I love the idea that there is no salt in it, as my husband has to watch his blood pressure and keep it down. Would also love to be able to smell the bread baking...good smells put me in a better mood for the day! Hope you have a wonderful day and enjoy some more bread!
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... An update of my bread-making :
In the old days I used for seasoning : quarter of a teaspoonful ground-nutmeg, quarter of a teaspoonful black pepper and quarter of a teaspoonful ground cumin ... but these days I have noticed that it is not really necessary to use any seasoning and my bread tastes wonderful all the same ...