Wheatberry bread, was 2 weeks down : )

[Guest guest]

Anne

 

Thank you for the wonderful bread recipe. I will try it this weekend. About a month ago, I bought some wheat berries. I put it in our granola, but bread sounds fantastic.

 

Keep up the veggie thoughts. I don't miss meat either. It makes my stomach upset when I think about it. I rarely make meat from my son Brandan. He does most of his cooking.

 

Have a great weekend.

 

Jennjandemommy <jandemommy wrote:

2 weeks down as new veggie and I can honestly say there is no going back : ). hubby has resigned himself to not trying to change me and even helps try to scout out options if we go out to eat. would anyone be interested in occasionally posting their daily menus for some different ideas for some of us new people? I have a stack of new recipes but it's hard to figure out what kinds of dishes are best paired together.our menu for tonight is soup and homemad bread. hubby wants tapioca also but texture is too weird for me so I will probably do a baked apple for myself. Trieste-Style Beans and Sauerkraut Soup1 1/2 c. dried beans (barlotti, cranberry, romano, or pinto), soaked4 bay leaves1 lb potatoes, peeled and diced3 tbsp olive oil1 1/2 c. diced yellow onions5 cloves garlic, minced3/4 lb saurkraut, rinsed and

drained1 tbsp sweet Hungarian paprika1/2 tsp caraway seed4 oz cremini or baby portobellas, finely chopped2 tsp red wine vinegar1/4 c. chopped fresh parsley1. place soaked beans, bay leaves, potatoes, and 2 1/2 qts cold water in soup pot over hi heat. bring to a boil, decrease heat to low, and cook 30 min. remove bay leaves and discard. mash beans and potatoes with potato masher.2. meanwhile heat 1 tbsp olive oil in skillet over med heat. saute onions 10 min. add garlic and saute 5 min. more--scrape into sop pot.3. wipe out skillet, add 1 tbsp olive oil and heat over med heat. add sauerkraut, paprika, and caraway seeds. stir till well combined and cook till heated through, ~5 min. add to soup pot.4. wipe out skillet. add rest olive oil and heat over med-hi heat. add mushrooms and saute 5 min. add vinegar and parsley and stir to combine. add to soup pot.5. cook soup 15 min more over med-low heat and then thin

to desired consistency.serves 8Wheat Berry Batter Bread1 1/2 c. flour1 tbsp sugar1/2 tsp salt1 pkg yeast (~2 1/4 tsp)1 c. warm water1/2 c. cooked wheatberries3/4 c. whole wheat flour1 tbsp melted butter, optin bowl mix flour, sugar, and yeast. gradually beat in water, then beat with electric mixer at medium speed till dough is elastic. add wheat berries. slowly beat in ww flour. cover and let rise ~45 minutes. stir down dough. grease 4x8" loaf pan and coat with cornmeal, shaking out excess. spoon dough in evenly. bake at 375 degrees 1 hr or till toothpick comes out clean. brush top with butter if desired.16 slicesAnne