Peter Reinhart's [Delectible] Whole Wheat Bread

This bread recipe is a cross between the best of all the bread worlds and is my first successful attempt at truly properly made whole wheat yeast bread.
See various webpages for the recipe or invest in his book which appears to have many other winning recipes! :)

• It is 100% whole grain = no white flour! (I used various ratios of Hard Red Wheat, Hard White Wheat, Rye, Spelt and Buckwheat.)
• The recipe allows for proper soaking time! hurray! For those new to whole grain, this makes it 'feel' just like white flour breads and it would be hard for them to believe it is 100% whole grain. but also nutrition is increased, you get benefits from the enzymes and even increases the minerals you get by neutralizing the phytic acid which is holding them and taking yours.
• (I left mine in the fridge a few extra days longer than the days called for simply because of a busy schedule and it still worked!! usually the sourness causes failure, but not this time!)
• I used only part sprouted flour so I need to test it with 100% to see if it still works, but it looks promising. - this would increase the nutrients even more, including vitamins. It also improves the digestability of the gluten. (sorry, I'd have to dig up links to source that, but search for WAPF sites that talk about it for some basic info)
• And the end product is delicious! It rises into a beautiful texture good for soft sandwich slices or steaming with honey butter for a treat.
• (I replaced half the milk with water and next time will do just water - I am all for drinking milk, but prefer to cook with water since my milk is high in price from being politically incorrect.)

Great Bread Making Tips

I found another good site for browsing through
-- here is their bread making page healthbanquet.com/homemade-bread.html

Great sites

http://www.cookingtf.com/budgeting.html
http://www.cookingtf.com/basics.html
(http://www.cookingtf.com/whatistf.html)

Canned Meat recipes

Canning meat can be done so simply, and then used in recipes, that there is no need to season them.

However, in the interest of overkill, I thought I'd put some ideas on here.

"side notes" FYI:

• Meat not under the fluids in the jar will darken but this does not affect the meat otherwise.
  
• Keep total level of jar's contents below one inch from the top since all liquid boils, and the fat juices (yum) will boil up even higher. (this would potentially prevent the lid from sealing)
• The animal fat we eat is what makes it possible for your body to absorb and use minerals such as calcium and magnesium. High quality animal is important when it comes to the fat!!!- if it is not healthy animal (such as grass fed beef), it may be better to skim the fat and add high quality butter to the meal you use the broth in. Eating Healthy animal fat = healthy human.
• Keep pressure as steady as possible once it has been reached. Fluctuations cause fluids to be drawn out and may prevent lids from sealing (besides the fluid loss and mess,... so just keep an eye on it until you've learned your stove and canner's quirks)
  

Bottled Roast:

• Sterilize jars, fill with roast chunks
• (any meat is easiest to cut when partly frozen, just not so hard that your hands or fingers are struggling and being put in danger,...)
• Add sea salt, black pepper, garlic powder or other garlic and/or onion
  
• Other ideas: mushrooms, sea weed pieces, herbs such as bay leaf, thyme and oregano, cloves, nutmeg.
• clean rim, put on new simmered lids and pressure can at 15 lbs for 90 minutes.
  
• After allowing it to sit and cool completely (24 hours?), shake them up to disperse seasonings throughout before storage.

Bottled stock/broth (made how the chefs and healthy ancestors made it!):

• Save bones and joints and/or skin, any "trash" from your healthy boned chickens or beef.
• Cover the bones with water and add 1-2 tsp vinegar (any) to the water. (stir to disperse) and allow to sit for ~ 1/2 hour - it gets the mineral extraction going.
• Bring to a boil and skim off any foam or 'floaty bits" (usually <>
• Either turn down heat to a low simmer or transfer to a crock pot.
• Add onion, garlic, and any vegetables or seasonings you like in your basic broth. I like bay leaf, a clove, marjoram, coarse black pepper, and herbs such as basil for Chicken, thyme for Beef. I also add sea vegetables. Some like celery, mushrooms.
• Simmer chicken bones for up to 12 hours and beef bones up to a few days (if the bones go soft then you "know you've gotten" the minerals)
• Allow it to cool enough to handle, Strain through a fine strainer so that just the liquid remains
• Funnel into jars, stirring constantly to keep the fat equally throughout.
• Leave MORE than 1 inch headspace since the fat will 'expand' more during cooking.
• wipe rim clean, put on new simmered lids and pressure can at 15 lbs for 20 minutes.
• If any jars do not seal, clean rims and lids and reprocess or refrigerate and use.