Wednesday, July 23, 2008

Ramon Bread

Since I had brought several pounds of ramon flour with me to introduce it to fellow Canadian cooks, one of the first things I decided to bake at Mom's place was ramon bread.

Herb and Marg, were visiting for the day and since Marg was in the last months of a Culinary Arts Program, she, too, was interested in trying the ramon bread.

Herb volunteered to take full responsibility for the photographic record of our culinary experiment.

Ramon Bread


1/2 cup lukewarm water
1 Tbsp. yeast
1 tsp salt
1/4 cup molasses
1/4 cup water
1 Tbsp vegetable oil
1/2 cup 12-Grain Cereal
1/2 cup ramon flour
5 cups white flour

1. Combine yeast and lukewarm water and set aside to bubble

2. Mix salt, molasses, oil and water.

3. Stir in the 12-Grain Cereal and the ramon flour.

4. Stir in the bubbling yeast mixture

5. Stir in the flour bit by bit, working it into the dough with your hands

6. Knead the dough

7. Shape the dough into a ball, cover and set in a draft-free place to rise.

8. Punch down the dough. Knead it a few more times. You can let it rise once more time in the bowl if you want.

9. Punch down the dough again if you have let it rise in the bowl again. Knead it a few more times. Divide into 2 loaves and put into loaf pans.

10. Let rise again in draft free place.
11. Bake at 350 degrees F. for 45 minutes (until crust sounds hollow when tapped).
12. Brush tops of loafs with butter

The Verdict:
Superb! It disappeared to fast to take any more photos. It was fantastic served hot from the oven with butter melting down into it. It was mouth wateringly delicious toasted with peanut butter and served with hot ramon beverage (Rice milk heated with 1 Tbsp of ramon powder)for breakfast or snacks. I will definitely make it again!


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