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Saturday, 20 July 2013
Hello, my name is Bread
Topic: Recipes

Hello! My name is Bread.





I know that is a weird announcement for me...a confirmed low-carber-- but our cultures (whatever our origin) all seem to have a central focus upon ...bread.

Think about it—the centrality of bread-- a mainstay in the menu, a metaphor for sustenance, a symbol for communion.

So, when my Summer intern wanted to learn how to make jelly out the assorted berries she'd foraged. I knew we'd be pulling out the bread maker because, no matter how good the jelly is, it doesn't stand alone without its mate, bread.

My wonderful Summer Interns went forth and found the wild berry patches and collected tons of berries. So—of course-- the canning skills were called forth and jelly was made.

Our recipe borrowed from the skills of others:

Make your own Berry Jelly.

We started out with about 2 quarts of fresh mixed wild berries, cleaned according to an earlier post I have on how to clean berries. I hate seeds so, it was my job to de-seed them in the juicer (you can also use a hand-turned or electric tomato seeder.) This process will take you as long as it took the kids to pick the berries! Don't give up! The rich juice derived without any of those little seeds is worth it!!!

You now have 6 cups of fresh wild berry juice.

Pour it into a stockpot and add 4 Tbsp. Real Fruit Pectin (we used Ball's brand, low or no-sugar pectin)

Bring to a boil for 1 minute, add 4 cups of real cane sugar and boil for 5 minutes.

Do a jelly spoon test—chill a teaspoon in ice water. Take a scant teaspoon of your jelly mixture, put it on a plate. Allow it to come to room temperature—just a minute or two. Is it set enough? If so, move to canning. If not, add another 1-2 Tbsp. Pectin., boil 1 minute, repeat the test.

This recipe makes 12 half pint jars and a little over to refrigerate for tasting.

Prep your canning jars, lids, rings as directed. Get your canning pot out and start the water boiling.

Fill the jars to ¼ inch of the top. Put lid and ring on. When all are loaded, boil in canning pot for 5 minutes. The “leftover” jelly should be put in a bowl and refrigerated. It's good to use for a week if it lasts that long. The jelly that's been canned is good for a year. All of your canned jars should “pop” and that means the middle should dimple down and no air space is perceived under the lid, meaning you can't push the center of the lid and have it come back out.

OK—jelly's made and you know it's one of the best things to give as a homemade gift. But, it needs it's mate, the bread.

So, if you really want to treat someone to a very special gift, then make a loaf of bread to accompany your jelly. And the bread maker is the quickest way to do that. Your instruction book will have many recipes, but here's a clever and health-inspired recipe to start with.

Oatmeal Flaxseed Bread

1 & ¼ c water

3 tbsp honey

2 tbsp butter, melted

¾ c quick cooking oats

1& ¾ tsp salt

3& ¾ c. bread flour

2 tbsp organic flaxseeds (grind these fresh in a coffee grinder)

2 Tbsp dry milk

2 tsp active dry yeast.

Prep the pan with spray oil.

Add ingredient in this order: All liquids first, then dry ingredients, and LASTLY, add the yeast in a little well in the center of the batter.

Select the “Basic” setting and a light or medium crust (if you have that option).

Push the start button.

In 3 hours, you'll have the loaf in the picture.

Now get creative. To me, it looked like a hay bale, so we wrapped hemp cord around it and packaged it together with the jelly to give to a friend who helps us making hay.




But, I think anyone would like this country-inspired Bread AND Wildberry Jelly!

Posted by Karen at 17:58 CDT
Updated: Saturday, 20 July 2013 22:47 CDT
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