Quoting Ruth Haffly to Jim Weller <=-

Cardamon oat bread: For my 4 cups of flour I used 2 c of unbleached
white flour (for decent structure as oats have no gluten whatsoever,
1 c whole wheat flour and 1 c rolled oats, pulsed in my blender into coarse flour. To this I added 1 tb each canola oil, corn syrup (to
feed the yeast) and molasses (for flavour and colour), 2 tsp cardamon (double what I used last time) and a very small pinch of cinnamon.
And water, salt and yeast of course.

Interesting. I would have used all whole wheat flour, a bit (maybe a couple of tbs of gluten) and some honey instead of the corn syrup.

I generally don't use pure gluten or other dough enhancers (other
than the sour whey from yogurt and sour cream).

Do you have a gas or electric oven? I've got an electric one, wish I
had gas tho.

I have electric but also prefer gas.

the perfect amount of cardamon aroma and flavour while
the cinnamon taste was fugitive, barely there at all. T

Maybe a bit more cinnamon?

It came out just the way I wanted it: lots of cardamon flavour and
aroma with just a hint of cinnamon. But when I make cinnamon raisin
bread I am very liberal with the cinnamon.

Rye meal: I used 1 cup each white, wholewheat and rye flours along
with 1/2 c each of yellow cornmeal and Red River cereal

I can't use the corn meal with Steve's allergy to corn.

I forgot about that momentarily.

Bob's Red Mill 7 Grain cereal and used some in bread making; it sounds similar and made a good bread.

Yeah, it has wheat, rye and flax and also triticale, oats, barley and
rice. I buy Bob's Red Mill products when there are no alternatives
available but "his" stuff is double or triple other brands when
there are choices available.

Something new from another list I'm on ...

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Pate De Bleuets
Categories: Fruit, Preserving, Canadian, French, Native
Servings: 4

blueberries

Blueberry Paste to preserve blueberries: Native Americans boil them
an hour or more, until they are thick. The fire must be very low and
we must not use sugar, only a little bit of water that we have to
add a little at a time. When the fruits form a paste, they are
placed in a birch bark container in the shape of an envelope and let
them dry in the sun. Sometimes berries could also be smoked.
Blueberry Paste is kept for years and never loses its flavor or
color. To prepare fruit for consumption, we cut large pieces in the
dough and dip these pieces all night long in cold water. We add
maple sugar to the taste, and we boil again to the desired
consistency. All Berries can be kept, except strawberries.

Source: Musee de la Neufve-France

From: Ed Granger, Sharing Cree Recipes

MMMMM-------------------------------------------------

Cheers

Jim


... Good bread is worth the effort. That's why there's butter.

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Hi Jim,

feed the yeast) and molasses (for flavour and colour), 2 tsp cardamon (double what I used last time) and a very small pinch of cinnamon.
And water, salt and yeast of course.

Interesting. I would have used all whole wheat flour, a bit (maybe a couple of tbs of gluten) and some honey instead of the corn syrup.

I generally don't use pure gluten or other dough enhancers (other
than the sour whey from yogurt and sour cream).

I started using gluten some years ago--didn't when I first started
making bread back in the 70s. IIRC, I started because the bread machine
didn't knead as well as I did by hand so the bread didn't rise that
well. I now mix it in my KA mixer--it kneads better than the ABM but
still not quite as good as doing it by hand. It's an all natural
"enhancer" since it's made from wheat.

Do you have a gas or electric oven? I've got an electric one, wish I
had gas tho.

I have electric but also prefer gas.

the perfect amount of cardamon aroma and flavour while
the cinnamon taste was fugitive, barely there at all. T

Maybe a bit more cinnamon?

It came out just the way I wanted it: lots of cardamon flavour and
aroma with just a hint of cinnamon. But when I make cinnamon raisin
bread I am very liberal with the cinnamon.

OK, I thought you were saying you felt that it needed a bit more
cinnamon flavoring; my mistake in reading.

Rye meal: I used 1 cup each white, wholewheat and rye flours along
with 1/2 c each of yellow cornmeal and Red River cereal

I can't use the corn meal with Steve's allergy to corn.

I forgot about that momentarily.

Bob's Red Mill 7 Grain cereal and used some in bread making; it sounds similar and made a good bread.

Yeah, it has wheat, rye and flax and also triticale, oats, barley and rice. I buy Bob's Red Mill products when there are no alternatives available but "his" stuff is double or triple other brands when
there are choices available.

I don't always have the other choices.

Something new from another list I'm on ...

Title: Pate De Bleuets
Categories: Fruit, Preserving, Canadian, French, Native
Servings: 4

blueberries

Blueberry Paste to preserve blueberries: Native Americans boil them
an hour or more, until they are thick. The fire must be very low and
we must not use sugar, only a little bit of water that we have to
add a little at a time. When the fruits form a paste, they are
placed in a birch bark container in the shape of an envelope and let
them dry in the sun. Sometimes berries could also be smoked.
Blueberry Paste is kept for years and never loses its flavor or
color. To prepare fruit for consumption, we cut large pieces in the
dough and dip these pieces all night long in cold water. We add
maple sugar to the taste, and we boil again to the desired
consistency. All Berries can be kept, except strawberries.

Interesting--we just dehydrated some blueberries that were turning
somewhat wrinkly (a bit past their prime. We've got a good amount of blueberries in the freezer; this sounds like an interesting alternative
for keeping them.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

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