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(NaturalNews) After learning to make dough without yeast or wheat, one can quickly produce popular items that even restaurants no longer make from scratch. These items provide healthy alternatives to otherwise toxic bread products, allowing one to avoid GMO grains, yeast, preservatives, chemicals and artificial flavors. Yeast-free bread is alkalizing versus acidic. This article explores some basic ways to utilize the homemade spelt and/or millet dough.
As discussed in part 1 of this article The Rise of Yeast-free, Wheat-free Bread, getting bread to rise without yeast is a natural phenomenon that is not unlike conjuring up a magic spell. It takes practice and patience, but after a few tries yeast-free dough can be made. Then, making the following items will seem trivial by comparison:
Top 5 Uses for Wheat-free Yeast-free Dough
1) Spelt Pancakes
When making bread, after mixing in half of the flour one can put aside a portion of the mixture to use as pancake batter. It is still desirable to allow the batter to rise for 24 hours, in a covered container. As a general rule for making dough, the more difficult it seems to get the dough to rise, the more water should be added. The steam created by the water evaporating helps get the dough to rise along with the baking powder. Note that putting aside batter does throw off the ratio of ingredients so ideally you will correct for that.
2) Spelt Pretzels
Soft pretzels can be made nearly as quickly as microwaving frozen ones, with far less ingredients. It helps to use less baking powder for these as pretzels shouldn’t rise as much. Stretch, twist and bake until golden. A water mister is used to apply moisture before dipping one side in salt and/or Parmesan cheese to stick.
3) Spelt Pizza Dough
Spelt bread makes great pizza dough that bubbles on a preheated pizza stone. Spelt takes a little longer to cook than wheat bread. A brick pizza stone is preferable. The dough can be baked first (along with any meat toppings such as nitrate-free pepperoni) for 5 minutes or until brown spots appear at the thin areas. Homemade sauce and vegetable toppings are added at that point and it is baked for a few more minutes. Raw milk cheese (normally, provolone and Romano) is only shredded on top after the pizza is baked so it melts from the heat and retains most of the enzyme content. Oregano, red pepper, Parmesan and olive oil are added last.
4) Spelt Garlic Bread
Place dough on a brick or in a brick pan. After the bread starts baking (about 3 minutes), a slit is cut in the top and add a small amount of butter and/or safflower oil and garlic. Try adding whole seeds like mustard, fennel and celery seed. The flavors along with certain vitamins are extracted by the oil.
5) Spelt Cinnamon Rolls
Melt one pat of butter and mix with 2 parts olive oil. Dip small pieces of bread in oil before rolling in spice blend of cinnamon and sugar. Also try cloves, nutmeg, fennel, ginger and fenugreek. These offer strong medicinal properties as described in Indian Curry Powder: Fine Cuisine and Ayurvedic Medicine. For icing, mix some of the spice blend with the cream on top of yogurt and add lemon juice.
Recipe for Soft Pretzels
The author considered providing a recipe for tomato sauce but instead will defer to any movie with Robert De Niro. In lieu of this a recipe for large pretzels is provided.
(Urban) legend has it that pretzels are a Lenten food that were provided by the Catholic church to represent arms crossed in prayer, and that pretzels are thus shown upside-down on most packages.
Ingredients:
* Spelt dough
* (option 1) Parmesan cheese and tomato sauce
* (option 2) Rock salt and yellow mustard
* (option 3) Cinnamon and cane sugar with yogurt icing
Instructions:
* Preheat oven to 400-450 degrees F.
* Form dough into long tube, about as thick as your finger.
* Shape into pretzel.
* Bake for 5-8 minutes or until golden brown.
* Mist with water bottle before dusting with dry toppings.
* Serve with mustard, tomato sauce or yogurt.
References
The Rise of Yeast-Free, Wheat-free Bread has the recipe for making bread dough from scratch.
About the authorNeil McLaughlin is a computer scientist specializing in 3d graphics and simulation. He can be reached at naturalnews461 (at) yahoo (dot) com.
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