tag:blogger.com,1999:blog-24141461.post612905907431994562..comments2024-02-29T00:56:45.315-08:00Comments on Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table: NEW NO-KNEAD VERSION OF MY MOIST 100% WHOLE WHEAT SANDWICH BREAD (FLAX SEED OPTIONAL)Bryanna Clark Groganhttp://www.blogger.com/profile/13235333928055873948noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-24141461.post-49502509663515364652013-05-08T20:06:52.235-07:002013-05-08T20:06:52.235-07:00Huan, I'm sure you could add about a cup of oa...Huan, I'm sure you could add about a cup of oats-- it might not rise quite as high, but would probably taste very good!Bryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-45201906766690998562013-05-08T19:05:41.429-07:002013-05-08T19:05:41.429-07:00Hi Bryanna, can i add oats into this recipe? Than...Hi Bryanna, can i add oats into this recipe? Thanks Huannoreply@blogger.comtag:blogger.com,1999:blog-24141461.post-83040066049783527322011-05-19T11:09:15.757-07:002011-05-19T11:09:15.757-07:00It works with fresh yeast!! I made the bread last ...It works with fresh yeast!! I made the bread last week with 20g fresh yeast and it turned out wonderful!<br />We eat one loaf fresh, and I put the other one into the freezer. We took it out a few days later it was perfect when defrosted.<br />Thanks a lot!Andreahttps://www.blogger.com/profile/02435211639466912947noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-33668322603813717182011-04-25T11:59:15.317-07:002011-04-25T11:59:15.317-07:00Yes, the 20g fress yeast sounds good to me. I'...Yes, the 20g fress yeast sounds good to me. I'll try soon and will let you know how it turns out.<br /><br />As for gluten content, I have no clue. Not even sure how I could check it. But I really don't think there is a problem with the gluten. I've made no-knead bred before from white flour and it worked fine, I'd guess then the whole wheat has enough gluten too.<br /><br />I'll try with fresh yeast and see what I make of it. <br />It just has to work, it's too good a recepie to lose!<br /><br />AndreaAndreahttps://www.blogger.com/profile/02435211639466912947noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-83582796097959706772011-04-23T12:54:19.610-07:002011-04-23T12:54:19.610-07:00Andrea, I'm so sorry it didn't work. Do y...Andrea, I'm so sorry it didn't work. Do you have any idea what the gluten content of your flour is? As for the yeast, an expert I looked up said to substitute about 20g fresh (compressed)yeast for the 1 1/2 tsp. dry active yeast I called for. Does that sound right?Bryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-78921596759566918742011-04-23T05:45:07.058-07:002011-04-23T05:45:07.058-07:00I'm glad that it works for most of you, so I&#...I'm glad that it works for most of you, so I'm not gonna give it up! Unfortunately I just had to bin the lot. It didn't raise, not even a bit :( It could have had many reasons why it din't work, ie. I'm in Hungary using local ingredients, and the flour could have different gluten content, but I suspect the yeast is different too.<br /><br />Bryanna, please advise me, how much freash yeast should I use (ie. how many gramms, we usually have 5g cubes) if I want to try that instead of the dy ones?<br /><br />Thanks in advance, AndreaAndreahttps://www.blogger.com/profile/02435211639466912947noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-45812866456150057412011-04-18T08:28:28.004-07:002011-04-18T08:28:28.004-07:00I'm so glad this recipe is working for others-...I'm so glad this recipe is working for others-- I love making good bread easier to make!Bryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-16126496551868634622011-04-18T08:20:45.541-07:002011-04-18T08:20:45.541-07:00Thank you! This turned out great!Thank you! This turned out great!Kaylennoreply@blogger.comtag:blogger.com,1999:blog-24141461.post-61059365153018198092011-01-27T16:55:15.734-08:002011-01-27T16:55:15.734-08:00Thanks for this recipe. I will try it. I have been...Thanks for this recipe. I will try it. I have been avoiding bread because of the pain kneading would cause to my lateral epicondylitis (don't know if I spelled that correctly...) otherwise known as tennis elbow, but I don't play tennis (well....on the wii now and then, but I don't think that counts as "real" tennis!) Anyway, thank you for this recipe! marthaeoMarthaeohttp://ongoingveganbutnotjustvegan.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-73259801862030772352011-01-27T16:52:45.545-08:002011-01-27T16:52:45.545-08:00i cannot wait to try this recipe! thank you for sh...i cannot wait to try this recipe! thank you for sharing it!jayedeehttps://www.blogger.com/profile/17212207586795373262noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-9522137082003989042011-01-27T13:34:35.457-08:002011-01-27T13:34:35.457-08:00This bread looks perfect. seriously, perfect.This bread looks perfect. seriously, perfect.Culinary School Guidehttp://www.culinaryschoolguide.netnoreply@blogger.comtag:blogger.com,1999:blog-24141461.post-68610335125637945262011-01-25T12:31:12.524-08:002011-01-25T12:31:12.524-08:00Sorry your New Year is starting shakily. May there...Sorry your New Year is starting shakily. May there be good things to come. I'm glad to hear you are taking time for yourself. The best thing we can do for others is to keep ourselves of sound mind + body. Otherwise we can be more trouble than help, when called upon. I find attention to healthy cooking and exercise stabilizing during trying times. Be well...Phather Phlatnoreply@blogger.comtag:blogger.com,1999:blog-24141461.post-83276690457181660492011-01-24T18:37:38.260-08:002011-01-24T18:37:38.260-08:00You convinced me a while ago to try the no knead b...You convinced me a while ago to try the no knead bread and I was quite please. Can't wait to try this one!<br />Thank you Bryanna.Marienoreply@blogger.comtag:blogger.com,1999:blog-24141461.post-17165264240141602852011-01-24T14:09:30.673-08:002011-01-24T14:09:30.673-08:00I just ate a slice of this bread, still slightly w...I just ate a slice of this bread, still slightly warm from the oven, with blueberry jam. Yum! <br /><br />The recipe was very easy and worked well. I used King Arthur White Whole Wheat Flour. My house is fairly cold right now--65 degrees F--so it took much longer to rise. I left the initial batch out on the countertop overnight and that was long enough. The second rise, while in the pans, took over two hours. I finally warmed the oven up a little and put the pans inside, and the dough expanded a lot in the warmth. Then I took the pans out and preheated for the real baking.<br /><br />The bread is lighter than other 100% whole wheat breads I have made in the past. I will definitely make this again and again.<br /><br />My hands are starting to develop arthritis, so a no knead recipe is just what I need. :-)<br /><br />Thank you, Bryanna, for another recipe that will go into regular use in my house. And I look forward to adding your new book to the bookcase next to all your others.<br /><br />JoanneAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-24141461.post-4417056161858210542011-01-21T15:07:29.236-08:002011-01-21T15:07:29.236-08:00How can you be SO amazing?! Probably you read that...How can you be SO amazing?! Probably you read that a LOT o' times, but... Nonetheless, you rock!<br />Thank you for this! Making STAT!<br /><br />Take care!<br /><br />xoxo<br /><br />♥♥♥Helena Marinhohttps://www.blogger.com/profile/16934105943465545298noreply@blogger.com