Is Ezekiel Bread good for keto

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Posted: 04/22/2018, 8:36 AM Title: Weekly thread 04/22/2018 - 04/28/2018

Good Morning!

Good luck and have fun in the new baking week!
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Hoppeditz
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Posted: 04/23/2018, 13:59 Title:

Hello Hello,

after a long time, I'll get in touch again. Hardly ever had a chance to bake in the past few months. And if I did, I couldn't get to the post. I just sadly looked at your baked goods.

But now a lot at once:
a variation of Marla's 70:30 farmer's bread, with sunflower seed flour and sunflower seeds, and a slightly hand-thrown white bread - small and large.


Bleed follows.
The cutting of the cake, however, took place immediately and without any hassle
Rhubarb on shortcrust pastry with cream sauce.




I also made a rhubarb cake on sponge, which is delivered with the cut of the bread. I am particularly excited about the sunflower seed flour bread (...). Does anyone have experience with this? The bag says that 25% of the flour could be replaced, which then seemed a bit daring to me and I only substituted a good 10%.
Your bread and rolls look very tasty. I have to make bread with nuts again, I really enjoy eating.

Best regards
Anna

... and when my blocked e-mail outbox has recovered, the pictures come again in a usable format ...
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never bake small rolls!
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poolinchen
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moeppi
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Written on: 04/24/2018, 3:15 pm Title:

Hello Birgit,
I think I'll have to bake that too.
Did you only bake whole wheat flour? It looks quite fluffy for that.
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Hoppeditz
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Written on: 04/25/2018, 6:26 pm Title:

.

Hmm, the caraway crust reads well.
I'll try it on the weekend, but only with ground caraway seeds, I'll leave out the one on the crust.
Rantasten ....
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catmama
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Posted: 04/26/2018, 5:02 pm Title:

I'm brand new to you and still rummage through the pages.
If I could get a slice or a piece of pug from the bread, rolls or the rhubarb cake, I wouldn't know where to go. It all looks super delicious. I hope that my first attempts will only come close to that.
I can't show you anything at the moment. I started my sourdough culture first. I didn't find the usual names appropriate. My culture is called Lotte. In the next thread I could show my first bread. Let's see if it's presentable.
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poolinchen
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Written on: 04/26/2018, 10:16 pm Title:

Oh, again the answer for Birgit:
There are 2/3 wheat flour 550 and 1/3 6 grain whole grain in my refreshment bread
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mikado
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Written on: 04/27/2018, 11:20 am Title:

Hello

Have a nice day everyone.
Yesterday from our oven, an Ezekiel bread:





Have a nice weekend .
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Mika

The smell of bread is the smell of all fragrances. It is the primal scent of our earthly life, the scent of harmony, peace and home. - Jaroslav Seifert
Do not go where the path may lead, but go where there is no path and leave traces. - Christian Morgenstern
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moeppi
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Written on: 04/27/2018, 2:49 pm Title:

poolinchen wrote the following:
Oh, again the answer for Birgit:
There are 2/3 wheat flour 550 and 1/3 6 whole grains in my refreshment bread

Thank you namesake

What is a bread of Ezekiel; Mika?
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mikado
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Written on: 04/27/2018, 4:19 pm Title:

moeppi wrote the following:
What is a bread of Ezekiel; Mika?

Is mentioned in the Bible in a special situation for Ezekiel:

Ezekiel 3:16 & 4: 9
But after seven days the word of the Lord came to me. ... ... ... also take wheat and barley, beans and lentils, millet and spelled and put them in a single dish and prepare your food from them as long as you have to lie on your side; You shall eat of it for 390 days.
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Mika

The smell of bread is the smell of all fragrances. It is the primal scent of our earthly life, the scent of harmony, peace and home. - Jaroslav Seifert
Do not go where the path may lead, but go where there is no path and leave traces. - Christian Morgenstern
Imagination is more important than knowledge, because knowledge is limited. -- Albert Einstein
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Written on: 04/28/2018, 10:08 am Title: My weekly yield

Hello everybody

I also baked again this week.
Both at home and in the bakery.

First I baked an olive levain at home.
The two loaves of bread went down incredibly well, after a day and a half everything was gone.


Couldn't take a picture of the whole loaves, because they wanted to be tried right after they were shot ...


Here is the bleed.
Even my daughter, who has so far refused to try my sourdough, has barely got enough of it .

Then I can also report on two successful baked goods from the bakery.

The first is a hybrid . On Wednesday I prepared the sourdough and ingredients for three different types of bread.
The program included Marla's farmer's bread, a 5-grain Levain and a modified Olive Levain.

On Thursday Mrs. Maria would stand in the bakery and pour the brew for the 5 Grain Levain into the farmer's bread . What is woman doing there?
Since I didn't have the brewing piece for the 5-grain, I spontaneously processed all the ingredients for the two doughs together ...
I kneaded it a little harder than I do for farmer's bread, but otherwise processed it like rye.

I was more than positively surprised by the result. See for yourself:



My colleague wants to include this in her weekly market range .

The Tomato Levain (modified Olive Levain) with redardation came out like this:



Instead of the olives, I previously brewed 40g dried tomato pieces, 5g oregano with 150g water.

Here are the cuts of the two bakery loaves:


the tomato bread can be seen on the left and the hybrid bread on the right.

I'm glad that I'm gradually getting a grip on the sourdough in the bakery as well.

Best regards
Heidi
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