Atlanta Real Food is run by the Atlanta area chapter leaders of The Weston A. Price Foundation. Here you will find the latest news from local farmers, get information on how to properly prepare real foods, and stay up to date on local events.

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Monday, September 19, 2016

Bread Beckers' eBread for September 19, 2016

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Dear Atlanta,

Thanks for subscribing to our Newsletter.  Please feel free to forward this to a friend.  If you'd like to unsubscribe from this newsletter, there is a link at the very end.

If you are interested in one of the events below, please click on the link to register - classes do fill up quickly!  More classes and events will be scheduled, you can also find them on our web site.

Bread Beckers' Blog
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Grain of the Week  Sept 19 - 25, 2016
Kamut brand Khorasan Wheat

SPECIAL PRICING THIS WEEK

Code
DescriptionRetailSale
04750Kamut ® Brand ORGANIC Grain  42lbs. 6 gal. Bckt.$75.85$68.26
04753Kamut ® Brand Grain  in 2 lb. Baggie$7.24$6.00
04752Kamut®  Brand Grain  7lbs. 1 gal. Pail$28.12$19.40


The legends surrounding the Egyptian origins of Kamut brand Khorasan Wheat is quite fascinating although the accuracy is questionable. The original seeds that came to the US were said to have been recovered from an ancient tomb in Egypt.  It is unknown when Khorasan wheat was introduced into Egypt, but today it is known as balady durum, which is known as native durum. Local legend in Turkey where this ancient wheat is still grown, say that Khorasan, known there as "camel's tooth" or the "Prophets wheat", is the wheat that Noah carried on the ark. Who knows for sure?

But what we do know is that Kamut brand, Khorasan wheat, is a very delicious and versatile grain. It is well suited to grind into flour to make pasta, quick breads and yeast breads or to cook whole and enjoy added to soups and stews or the base for pilafs and whole grain salads. Flour made from Kamut lends a rich golden color to the baked goods and a buttery flavor similar to corn.  Kamut has a more delicate gluten forming structure so breads made entirely from Kamut will have a slightly denser texture than those made from wheat flour. It is a perfect grain to choose when making slightly denser yeast breads like the delicious English Muffins or the Fabulous French Bread from The Essential Home Ground Flour Book by Sue Becker. For added flavor and lighter texture yeast breads, Kamut works well when combined with wheat flour. It is a nice change of flavor and texture in non-yeast breads such as muffins, pancakes, coffee cakes and tortillas. Much of the Kamut grown in the US is exported to Italy for pasta making. It is our grain of choice for homemade pasta.

Like most grains, Kamut is rich in nutrients that are essential for good health, including dietary fiber and many vitamins and minerals. Though in the wheat family, as a more ancient grain, kamut is often well tolerated by those with a traditional wheat sensitivity.

Try some today as a boiled grain or substitute Kamut flour for the flour called for in your favorite recipe.

Fabulous French Bread

This fabulous French bread has the perfect thick crunchy crust but is moist and fluffy on the inside.  Better than any store bought French bread or baguette.  Kamut or hard white wheat are the perfect flour choices for this fabulously crusty bread.

Makes 2 long French loaves

Baking pan or 2-3 channel perforated pan, greased and sprinkled with cornmeal

*    2 cups     warm water     500 mL
*    1 tbsp     liquid honey or light evaporated cane juice
*    5 cups     hard white wheat flour or Kamut flour, divided     1.25 L
*    1 tbsp     instant yeast     15 mL
*    1 tbsp     oil     15 mL
*    2 tsp     salt     10 mL

Ground corn meal for sprinkling baking pan

In large mixing bowl, combine warm water, 2-1/2 cups (625 mL) flour, and yeast.  Mix well for 2-3 minutes.  Cover and let sponge for 15 to 20 minutes.

Add the remaining flour, oil and salt.  Knead for about 10 minutes, until smooth and elastic.
 Cover and let rise until doubled in bulk.

Punch down the dough and turn out on lightly floured or oiled surface. Divide dough in half and shape into two long slender loaves.  Place loaves on prepared pan and cut diagonal slashes across top of loaf, if desired.  Baste or spray tops of loaves with water.  Let rise about 30 minutes or until doubled in size.

Meanwhile, preheat oven to 425F (220C).  For best crust, place a pan of hot water on bottom rack of oven.

Baste or spray risen loaves again with water.  Bake in preheated oven for 10 minutes. Reduce oven temperature to 375F (190C) and finish baking for 20 minutes or until loaves are golden browned and internal temperature is 190F (88C).

Serve hot or transfer to rack to cool.

Tips
*    For a really crunchy crust, mist the loaves with water several times during baking.
*    For a fluffier interior, 1 tsp of vital wheat gluten can be added with the flour. This will help give the bread the traditional chew of French bread.
*    Variation
*    Rosemary Thyme French Bread - Add 1 to 2 tbsp (15 to 30 mL) of fresh herbs such as rosemary, thyme or oregano to the sponge and knead in with the remaining flour, oil and salt.


Kamut Salad with Carrots and Pomengranate

From Ancient Grains for Modern Meals by Maria Speck.  Please "friend" Maria on her Facebook page and twitter

Kamut
*    1 cup water
*    ½ cup Kamut, soaked overnight and drained

Salad, and To Finish
*    2 ½ cups shredded carrots (about 3 medium)
*    ¼ cup plus 2 Tablespoons golden raisins
*    3 Tablespoons fresh squeezed orange juice
*    1 Tablespoon fresh squeezed lemon juice
*    1 teaspoon honey
*    ¼ teaspoon ground cinnamon
*    ¼ teaspoon salt
*    2 Tablespoons olive oil
*    ¼ cup toasted, chopped walnuts (optional)
*    Seeds from 1 pomegranate

To prepare the Kamut: Bring the water and Kamut to a boil in a small heavy bottomed saucepan.  Decrease the heat to maintain simmer, cover, and cook until the Kamut berries are tender but still slightly chewy, 50-60 minutes.  Remove from heat and if you have time, let it sit, covered for 10-15 minutes.  Drain any remaining liquid and transfer to a large serving bowl to cool.

* I cook the Kamut in a pressure cooker on second ring for 18-20 minutes and let it naturally release.  Then drain and cool.

Once the Kamut has cooled, prepare the salad.  Add the carrots and golden raisins to the serving bowl.  In a small bowl, whisk together the orange and lemon juices, honey, cinnamon and salt until smooth.  Gradually whisk in the olive oil in a thin stream.

To finish pour the dressing over the salad and toss to combine. Taste and adjust for salt. Let sit at room temperature for 15 minutes to allow the flavors to come together.  Toss again before serving.

Sprinkle with pomegranate and walnuts if using, and golden raisins.

* Taste and adjust flavors.  I added a little honey (about 1 Tablespoon) and some chopped fresh tarragon, which add a delightful sweetness and depth of flavor.  To make ahead store in refrigerator and allow to come to room temperature before serving.  Add walnuts and pomegranate just before serving.

Cooking Classes

 
 
 Great Grains
Thursday, September 22, 2016
10:00 AM - 1:00 PM
Registration $10
Taught by Sue Becker 
 
We will continue to celebrate Whole Grain Month with this class by focusing on the goodness of whole grains - the nutritional benefits of different grains, their versatility in taste, textures and their overall deliciousness. Sue will use a variety of grains in multiple application as well as share some recipes from her latest book, The Essential Home-Ground Flour Book (item #09876).

Sue will be on hand for book signing after the class. Come celebrate with us!




Cooking Under Pressure
Saturday, October 01, 2016
10:00 AM - 2:00 PM 
Registration $10
Taught by Sue Becker
Click here to register   

Learn how to use the pressure cooker for chicken, pot pies, pot roast, garlic green beans, potatoes, beans and rice, barbeque, bread pudding and cheesecake!




Preparedness Seminar
Friday October 7 - Saturday October 8
Registration $30 includes Seminar, Friday dinner, Saturday breakfast and lunch

 
Taught by Sue Becker
Click here to register   

Sue Becker will team up with Dr. Paul Williams for an informational packed weekend on getting and being prepared - as a community, a church and an individual. Dr. Williams is board certified in pediatrics and neonatology. He is uniquely qualified to teach on disaster preparedness. He draws from more than 30 years' experience as a medical missionary in disaster relief to over 105 nations.

Dr. Williams will teach you how to face potential disasters, ice storms, hurricanes, power outages and more, with confidence and hope by creating your own personal preparedness plan. No fear - just good practical prudence. Dr. Williams' book When All Plans Fail (item # 09187) is available on-line and at the conference.

Friday Evening
  • 6:00 - 6:55 Light Dinner (Soup, Salad, Bread, and Dessert)
  • 7:00 - 9:30 Real Bread the Staff of Life - Sue Becker

Don't wait until hard times hit to include grains in your everyday diet.  Sue will present basic nutritional information on how to greatly reduce the risk of common diseases by returning to a diet consisting of real whole grains, God's perfect provision for our food and health. Sue has been teaching others the health benefits of whole grains since 1992. The information presented has helped countless families find improved health.

Saturday Morning     
  • 8:30 - 9:15 am Real Whole Grain Breakfast, juice and coffee
  • 9:15 am - 12:00 pm Personal, Church and Neighborhood Preparedness  - Dr. Paul Williams
  • 12:00 - 12:45 Lunch by Bread Beckers and Real Bread Company
  • 12:45 - 1:45 Short Milling and baking demonstration by Sue Becker - hand mills will be available for trying
  • 2:00 - 3:00 Practical Food Storage and Supplies
  • 3:00 - 3:30 Questions and Answers with Dr. Williams and Sue
  • Close
 



Getting Started
Saturday, October 15, 2016 
10:00 AM - 2:30 PM 
Registration $10
Taught by Sue Becker 
We will introduce you to the world of milling your own grains and making all your own breads.  We will start from "scratch" and discuss all the necessary baking ingredients and types of wheat and equipment needed to make this lifestyle change not only possible but doable!

We will demonstrate milling flour, mixing quick breads, kneading bread dough, either by hand or machine, shaping the dough, making quick cereals, and even tortillas.

And best of all - you get to taste everything we make!!  We will demonstrate the Wonder Mill, NutriMill, Bosch Kitchen Machine, the Ankarsrum Original mixert, Zojirushi Bread Machine, Tribest Personal Blender, and the ChefPro Tortilla press.

Lots of information presenting the endless possibilities of baking with whole grains.

NOTE: If you already own a copy of our "Recipe Collection" (the RED cookbook), it would be a good idea to bring it to take notes and mark-up some recipes with helpful information you will hear in the class.  If you don't have a copy (or forget to bring one), we do have plenty for sale in the store!
 


 
 
Fermentation
Thursday, October 27, 2016
10:00 AM - 1:00 PM 
Registration $10
Taught by Sue Becker 

Restoring and maintaining proper gut flora is a key to good health. Sue will show you how to make delicious food and beverages that will heal your gut and promote good gut balance and health. Learn to make yogurt, kefir, delicious fermented vegetables, and sour dough bread.


 
Real Bread Outreach
Fund Raiser Dinner

You are invited to a Real Bread Outreach Fundraising Dinner

Thursday Evening, October 13, 2016
6:30 - 9:30 pm
Registration is FREE - but a reservation is required.
Click here to register

Smoked Turkey Breast, Roasted Potatoes, Grilled Vegetables, Caesar Salad and Dessert

Real Bread Outreach was founded in 2007 and is dedicated to helping others find health through real food and to supply the means to embrace a healthy lifestyle. This year, God opened the doors of ministry opportunities for Real Bread Outreach beyond the local community. In obedience to His call, we "cast our bread on the waters" and started a real bread ministry in Haiti. Come hear our amazing stories about all that God is doing, see pictures of our recent trips and join us in these great works of God.

Seating is limited. Reserve your spot today.

Please note this is not a cooking demonstration.

Thank you for your continued support and prayers. We are updating the Real Bread Outreach website, and the redesign will be available very soon!  If you would like to give to support this ministry, you can send your tax deductible donation to:

Real Bread Outreach
561 Dogwood Hills Lane
Canton, GA 30115
We are a 501c3 non profit ministry

For the latest update on Haiti, click here

CO-OPS

Co-ops are a great way to get your grains and other supplies that are just too expensive to ship any other way.  Current co-op shipping rates range from 12 cents to 15 cents per pound (depending on distance from our warehouse) when we deliver on our own truck, compared to UPS rates that can be around 60 cents a pound!

We have over 100 co-op locations around the Southeast.  Visit our website  and find the co-op closest to you, our coordinators will be happy to welcome you into  a co-op!
 
The co-op schedule can be found on our web site at  
http://www.breadbeckers.com/blog/co-op-schedule/

Bread Beckers Inc  |  770-516-5000  |  support@breadbeckers.com  |  www.BreadBeckers.com
 


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