Weekly Roundup - Living On Nothing Edition [Survival Today

Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.

To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.

How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)

Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)

Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)

Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)

40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)

Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)

5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)

* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance

NEWS from CPSC and HC

U.S. Consumer Product Safety Commission www.cpsc.gov
Health Canada www.hc-sc.gc.ca

FOR IMMEDIATE RELEASE
April 6, 2010
Release #10-190

Firm’s Recall Hotline: (800) 436-3726
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7601
HC Media Contact: (613) 957-2983

Gund Recalls to Replace Baby Books Due to Choking Hazard

WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission and Health Canada, in cooperation with the firm named below, today announced a voluntary recall of the following products. Consumers should stop using products immediately unless otherwise instructed.

Name of Product: Gund Baby Paperboard Books

Units: About 15,100 in the United States and 865 in Canada

Importer: Gund, of Edison, N.J.

Hazard: The styrofoam used to fill the book binding can detach, posing a choking/aspiration hazard to infants and young children.

Incidents/Injuries: Gund has received three reports of children mouthing the styrofoam that detached from the books. No injuries have been reported.

Description: This recall involves three miniature children’s paperboard books with plastic handles designed as baby rattles. They include “Animals” (item number 059174), “Numbers” (item number 059175) and “Colors” (item number 059176). The books were also sold as a three-book set (item number 059173). The name “Gund” and the item number are located on the back of the books. The books measure 4 1/2 inches by 7 inches.

Sold at: Gift and specialty stores nationwide from January 2009 through March 2010 for about $8 and $20 for the set.

Manufactured in: China

Remedy: Consumers should immediately take the books away from young children and contact Gund for a free replacement product.

Consumer Contact: For additional information, contact Gund at (800) 436-3726 between 8 a.m. and 5 p.m. CT Monday through Friday or visit the firm’s Web site at www.gund.com

Note: Health Canada’s press release is available at http://cpsr-rspc.hc-sc.gc.ca/PR-RP/recall-retrait-eng.jsp?re_id=1008

To see this recall on CPSC’s web site, including pictures of the recalled products, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml10/10190.html

********************************************************

‘CPSC 2.0’ Launches Product Safety Agency into Social Media — Learn more at http://www.cpsc.gov/cpscpub/prerel/prhtml09/09346.html

* Visit our new blog, OnSafety at www.cpsc.gov/onsafety

* See our videos on YouTube at http://www.youtube.com/uscpsc

* Follow us on Twitter at http://twitter.com/OnSafety

* See our photos on Flickr at http://www.flickr.com/photos/uscpsc

The U.S. Consumer Product Safety Commission is charged with protecting the public from unreasonable risks of serious injury or death from thousands of types of consumer products under the agency’s jurisdiction. The CPSC is committed to protecting consumers and families from products that pose a fire, electrical, chemical, or mechanical hazard. The CPSC’s work to ensure the safety of consumer products - such as toys, cribs, power tools, cigarette lighters, and household chemicals - contributed significantly to the decline in the rate of deaths and injuries associated with consumer products over the past 30 years.

To report a dangerous product or a product-related injury, call CPSC’s Hotline at (800) 638-2772 or CPSC’s teletypewriter at (800) 638-8270. To join a CPSC e-mail subscription list, please go to https://www.cpsc.gov/cpsclist.aspx. Consumers can obtain recall and general safety information by logging on to CPSC’s Web site at www.cpsc.gov.

http://www.fda.gov/Safety/Recalls/ucm207818.htm

Mccormick & Company Recalls Mccormick Fajitas Seasoning Mix Due To Unlabeled Wheat And Milk Ingredients

Company Contact:
Christopher Stevenson
410-527-6935

FOR IMMEDIATE RELEASE – April 07, 2010 – SPARKS, MD – McCormick & Company, Incorporated (NYSE:MKC) has announced a voluntary recall of McCormick Fajitas Seasoning Mix, with UPC Code 5210002121 and “BEST BY” dates of JAN 16 12 AH and JAN 16 12 CH. McCormick Fajitas Seasoning Mix packages with these date codes contain undeclared wheat and milk ingredients. People who have allergies to wheat or milk run the risk of serious or life threatening allergic reactions if they consume this product.

The McCormick Fajita Seasoning Mix packages were distributed to grocery stores nationally beginning on February 15, 2010. The product is available in 1.12 oz. pouches, and the date code is found printed in black on the back, at the bottom of the pouch. The “BEST BY” dates of JAN1612AH and CH are the only date codes affected by the recall.

The recall was initiated after it was discovered that product was mispackaged, and as a result, the ingredient statement on the package did not list wheat and milk as ingredients.

No illnesses or allergic reactions have been reported to date. No other McCormick products are involved in this recall.

All grocery outlets that sell McCormick Fajitas Seasoning Mix packages have been notified to remove the affected product (UPC Code 5210002121 and a “BEST BY” date of JAN1612AH and JAN1612CH) from their shelves immediately. Consumers do not need to return the product to the store where it was purchased. Instead, consumers are urged to contact McCormick’s Consumer Affairs team at 1-800-632-5847, weekdays from 9:30 AM to 9:00 PM, or weekends from 11:00 AM to 7:00 PM (Eastern Time), for a replacement or full refund, as well as instructions on what to do with the product.

This recall is being made with the knowledge of the Food and Drug Administration. The company is also issuing an alert through the Food Allergy & Anaphylaxis Network.

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RSS Feed for FDA Recalls Information1 [what’s this?2]

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Links on this page:

1. http://www.fda.gov/AboutFDA/ContactFDA/StayInformed/RSSFeeds/Recalls/rss.xml
2. http://www.fda.gov/AboutFDA/ContactFDA/StayInformed/RSSFeeds/default.htm

Page Last Updated: 04/08/2010

CNN reports - Urban farms herald green city ‘revolution’

London, England (CNN) - As the world’s urban population continues to grow at a rapid
rate, communities around the world are increasingly turning to “city agriculture”
to produce cheap, locally grown fruit and vegetables.

Among skyscrapers and housing estates, previously vacant lots are being used to
produce millions of tons of organically grown food that experts say are “greener”
and cheaper than commercially grown produce.

Goat Rental Business

SEATTLE - They have been in TV commercials, but the goats owned by Tammy Dunakin
make their meal money by eating their way through brush all over the Seattle area.

Dunakin started Rent-A-Ruminant a few years ago as a “Green,” way to clear blackberry
bushes and other brush from construction sites.

Nairobi’s slum farms

Nairobi, Kenya (CNN) - For centuries Africa has been a rural continent, but there
is a steady stream of people heading into the crowded cities - where many find their
new home is in a slum.

In Nairobi’s densely populated slums people have hard lives and some are going back
to their agricultural roots to get ahead.

City Slickers take a farm plot near the city of Frankfurt Germany

Garden Suitable for garden size.

The little kitchen garden for singles and pairs, or 1 - 2 persons 50 sqm 149, - ?

The standard vegetable garden for families and friends, so 3 - 4 persons approx 100 sqm 289 - ?

The Great Vegetable for garden clubs or groups, for a total of 5 - 6 people 150 sqm 433, - ?

Learning from Seattle’s Urban Community Gardens

Although there are thousands of community gardens across North America, only Seattle
and a few other cities include them in their urban development plans. While the
conditions and experiences in Seattle may be unique, the city’s programs offer insights
and lessons for other cities and communities.

Azure’s 25th anniversary edition features The Urban Farm

A new model for food production suggests we’ll be growing more of what we eat, right
where most of us live: in the city.

Michael Pollan famously distilled his recommendations for a modern diet down to
seven words: “Eat food. Not too much. Mostly plants.” Con trary to his prescription,
delivered succinctly in his latest book, Food Rules: An Eater’s Manual, our current
food system excels at delivering manufactured products in supersized portions, mostly
corn, fat and meat.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

All stories here:
City Farmer News [http://r20.rs6.net/tn.jsp?et=1103285819807&s=1304&e=001CihSbANg5Q4DzQm4-sF92qpl5Ld9xvr3ErjpsASefYCbZkUFaMZHyp9PmDw0kzH0bWPlnu3-zJBMarNz-LfaOwNkuubSy0odU6P_oqxxlzPqm7En4tpMzA==]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Michael Levenston
City Farmer - Canada’s Office of Urban Agriculture

http://www.thekitchn.com/thekitchn/tips-techniques/stepbystep-instructions-for-oneingredient-ice-cream-097170

Step-by-Step Instructions for One-Ingredient Ice Cream

Creamy ice cream from just one ingredient.

Remember this amazingly creamy ice cream with just one ingredient? Well, in our eagerness to tell you all about it, we didn’t give you very detailed instructions. Here, for those of you asked, are step-by-step instructions for making super-creamy, super-easy ice cream from just one thing.

That mystery ingredient, of course, is banana! The smidgen of fat in bananas makes a magic trick when they are frozen and blended up. They turn creamy instead of crumbly, with a smooth texture any home ice cream chef would love to have in their frozen treats.

Here’s a step-by-step slideshow of how to do it. The major tips can be summed up as:

• Peel your bananas first.
• Cut them into small pieces.
• Freeze for just 1-2 hours on a plate.
• Blend, blend, blend - scraping down the bowl when they stick.
• Enjoy the magic moment when they turn into ice cream!

• See the original post: How To Make Creamy Ice Cream with Just One Ingredient!

More Quick Ice Creams:
• Fresh Peach Frozen Yogurt with Only Four Ingredients
• Recipe Review: Rick Bayless’ Dairy Free Avocado Ice Cream
• Almost-Instant Sweet Wine Ice Cream
• Quick Treat: How To Make a Perfect Ice Cream Sandwich

(Images: Faith Durand)

* Faith Durand

Comments (30)

I add PB2 (i am sure regular peanut butter would work fine too) and cocoa powder and it is even more delicious!
posted by lellison24 on October 1st 2009 at 4:31pm

No wonder this wasn’t working for me. I would freeze overnight and then scream when my blender wouldn’t budge.
posted by zaky on October 1st 2009 at 4:38pm

I made one-ingredient ice cream a bit ago, and added some wildflower honey to the mix. It’s pretty delicious.
posted by happiness on October 1st 2009 at 4:57pm

I once added a tablespoon of Chocolate-Hazelnut hot cocoa mix (had a tin of it in my pantry) in with the banana - oh, wow! It was beyond amazing!!
posted by jndhome on October 1st 2009 at 5:16pm

I love this recipe with maple syrup glazed walnuts. After you make the ice cream, toast some walnuts in a pan over medium heat for about three minutes or until fragrant. Next, remove from heat and pour on a tablespoon or so of good maple syrup. Toss the nuts to coat and sprinkle with coarse salt. These pair perfectly with the cool creamy banana!
posted by uptownmo on October 1st 2009 at 6:27pm

I JUST made this and was wigging out because I didn’t cut my bananas small enough. Oh well, chunky ice cream it is. Turns out my impulse to check my favorite blogs every 5 minutes isn’t wrong after all!
posted by gourmandizzy on October 1st 2009 at 6:33pm

My food processor is kind of weak, so I had to add a teeny bit of milk to help it blend better... worked like a charm!
posted by irry on October 1st 2009 at 6:44pm

This is helpful. I have some slightly overripe ‘nanas in the kitchen right now. I’ll try it this weekend.
posted by Charlotte on October 2nd 2009 at 5:30am

Sounds delicious...how about serving it like this:

http://donkeehouse.com/?p=1439
posted by bitdot on October 2nd 2009 at 9:00am

After the first post, I managed to make mine in a blender with bananas that were frozen whole for several days.

I just used a knife to peel the bananas and cut them up, and then I needed to add a bit of milk. But it turned out just fine, probably just a bit more hassle.

Went GREAT with a chocolate martini.
posted by asinner on October 2nd 2009 at 9:23am

I’m thinking ice cream sandwiches made from this and two of the bacon & peanut butter cookies from Joy the Baker’s site... we’ll call it The Elvis.
posted by Bruce on October 2nd 2009 at 9:32am

Oh my gosh, Bruce, that is brilliant.
posted by maggie (p/c) on October 2nd 2009 at 10:36am

I also pulled it off in a blender with several-days-frozen bananas. They were already cut into chunks and I didn’t need to add anything else...just took the lid off and pushed the chunks down with a spoon.
posted by ladidi on October 2nd 2009 at 12:07pm

Tres Delicious! Just plain banana was delightful. Topping it w/ some warm sauted banana & sweetened mascarpone was heaven!!
posted by obrett on October 2nd 2009 at 8:39pm

This looks soooo yummy, and such a great idea if you have some ripe bananas. I was thinking a bit of nutella might be good mixed in with this. my boyfriend can’t wait to try this either. :)
posted by jennkol on October 3rd 2009 at 9:32am

you can use some avocado too!
posted by Udo

All I have is a hand mixer, and my whole frozen bananas STILL turned into creamy and delicious ice cream.
posted by myfirstkitchen on February 20th 2010 at 5:20am

I made this last night - fantastic!

Although I had to stop and push down the bananas more than I expected - I thought I’d missed a step or forgot to add something.

I did something similar to lellison24, except that I used Peanut Butter & Co’s Dark Chocolate Dreams.

I’m wondering if Udo Ümami’s avocado suggestion will yield something similar to Capogiro’s avocado gelato?
posted by the urban girl on March 22nd 2010 at 11:53am

http://www.thekitchn.com/thekitchn/breakfast/recipe-sticky-lemon-rolls-with-lemon-cream-cheese-glaze-111307

They are modeled after the classic cinnamon roll, and partially inspired by this bread, with a buttery yeast dough flecked with nutmeg and lemon. But inside each roll is a rich filling of sugar and lemon that bakes into gooey, oozey sweet-tart deliciousness. The cream cheese glaze puts it over the top, with more lemon tartness and not too much sweetness.

2010_03_15-LemonRoll06.jpgThese are my new go-to breakfast rolls. They are not difficult, and like other breakfast roll recipes, they can be made at night and put in the refrigerator overnight for easy and quick baking in the morning.

The final word on them comes from my mother, who looked at me, wide-eyed, over the brunch table, and said, solemnly, “This is the best thing I ever put in my mouth.”

Lemon Rolls with Lemon Cream Cheese Glaze
Makes 12 large breakfast rolls

Lemon Roll Dough
1 envelope (0.25 ounces, or 2 1/2 teaspoons) yeast
3/4 cup milk, warmed to about 100°F or warm but not hot on your wrist
1/2 cup (1 stick) unsalted butter, very soft
1/4 cup white sugar
2 teaspoons vanilla extract
4 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 lemons, zested
2 eggs

Sticky Lemon Filling
1 cup sugar
1/4 teaspoon freshly-ground nutmeg
1/2 teaspoon powdered ginger
2 lemons, zested and juiced *
3 tablespoons unsalted butter, very soft

Lemon Cream Cheese Glaze
4 ounces cream cheese, softened
Juice of 1 lemon
1 cup powdered sugar
1 lemon, zested

In the bowl of a stand mixer sprinkle the yeast over the warmed milk and let it sit for a couple minutes. With the mixer paddle, stir in the softened butter, sugar, vanilla, and one cup of the flour. Stir in the salt, nutmeg, and lemon zest. Stir in the eggs and enough of the remaining flour to make a soft yet sticky dough.

Switch to the dough hook and knead for about 5 minutes, or until the dough is elastic and pliable.

(If you do not have a stand mixer, stir together the ingredients by hand, then turn the soft dough out onto a lightly floured countertop. Knead the dough by hand (see this video for explicit instructions) for 5 to 7 minutes, or until the dough is smooth, pliable, and stretchy.)

Spray the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise until nearly doubled - about an hour.

In a small bowl, mix the sugar with the nutmeg and ginger, then work in the lemon zest with the tips of your fingers until the sugar resembles wet, soft sand. Stir in the juice of 1 lemon. (Reserve the juice of the second lemon for the glaze.)

Lightly grease a 13x9 inch baking dish with baking spray or butter. On a floured surface pat the dough out into a large yet still thick rectangle — about 10x15 inches. Spread evenly with the softened butter, then pour and spread the lemon-sugar mixture over top. Roll the dough up tightly, starting from the top long end. Cut the long dough roll into 12 even rolls, and place them, cut side up, in the prepared baking dish.

Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. (You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour.)

Heat the oven to 350°F. Place the risen rolls in the oven and bake for 35 minutes or until a thermometer inserted into a center roll reads 190°F.

While the rolls are baking, prepare the glaze. In a small food processor (or with a mixer, or a sturdy whisk), whip the cream cheese until light and fluffy. Add the lemon juice and blend until well combined. Add the powdered sugar and blend until smooth and creamy.

When the rolls are done, smear them with the cream cheese glaze, and sprinkle the zest of 1 additional lemon over top to garnish. Serve while warm.
On lemon zest and naked lemons: This recipe calls for quite a few lemons, and while you use the juice of some of them, you will still be left with at least a couple naked lemons. Take a look at this post for some ideas on using the juice of naked lemons!

• What Can I Do With My Naked Lemons?

http://www.thekitchn.com/thekitchn/good-questions/what-can-i-do-with-my-naked-lemons-good-questions-110288

http://www.thekitchn.com/thekitchn/tips-techniques/tip-five-ways-to-use-naked-lemons-081329

Dr. Weil has a recipe for rosemary-raspberry lemonade that I think is really yummy and the rosemary has anti-inflammatory qualities, so it’s also healthy

http://www.drweil.com/drw/u/RCP00270/rosemary-raspberry-lemonade.com

I just made paneer cheese last night:

3-4 T lemon juice per quart of whole milk (yield: about one ounce of cheese per cup of milk, so use 2 quarts milk to make 8 oz. and use up about 4 of the lemons)

- strain the lemon juice
- bring the milk to a boil in a heavy pot, stirring constantly to avoid scorching
- turn heat off or to lowest possible setting, drizzle in lemon juice and stir very gently in one direction for about one minute (you should see the yellow whey separate; if not, add more strained lemon juice)
- let the curds rest and come together about 10 min
- pour into cheesecloth, rinse lemony flavor out of curds
- press for a couple of hours under something heavy

delicious fried in ghee and served with veggies. fits a low carb diet

http://www.thekitchn.com/thekitchn/baked-good/amys-bread-recipe-whole-wheat-sandwich-loaf-with-oats-and-pecans-113330

This recipe represents exactly what we love about Amy’s Breads. It’s a basic, hardworking sandwich loaf that can toasted for breakfast or used in sandwiches throughout the week. But you’ll also be amazed at the incredible depth and complexity a biga starter and a few spoonfuls of honey and molasses can add!

Whole Wheat Sandwich Bread with Oats and Pecans
Made with Biga Starter
Makes two 9 x 5-inch loaves
Equipment: two 9 x 5-inch loaf pans, oiled

Mildly sweet and slightly crunchy, our version of whole wheat–oatmeal bread is great for tuna sandwiches. Cut in thick slices, it’s perfect for French toast. Shape it into rolls for a dinner party or a family picnic. For variety, add two cups (ten ounces) of golden raisins to the dough and shape half of it into twists; crusty and delicious, they’re good for breakfast-on-the- go and afternoon snacks. This versatile bread is sure to become one of your favorites.

Very warm water (105º to 115ºF) - 57 g / 2.00 oz / 1/4 cup
Active dry yeast - 1 teaspoon / 1 teaspoon / 1 teaspoon
Whole wheat flour - 524 g / 18.48 oz / 3 1/2 cups
Unbleached bread flour - 354 g / 12.50 oz / 2 1/3 cups
Old-fashioned rolled oats - 170 g / 6.00 oz / 2 cups
Kosher salt - 20 g / 0.70 oz / 2 tablespoons
Cool water (75º to 78ºF) - 622 g / 22.00 oz / 2 3/4 cups
Biga Starter (see recipe below) - 340 g / 12.00 oz / 1 1/2 cups
Honey - 42 g / 1.50 oz / 2 tablespoons plus 2 teaspoons
Molasses - 35 g / 1.23 oz / 2 tablespoons
Canola or vegetable oil - 20 g / 0.70 oz / 2 tablespoons
Pecan pieces, toasted - 227 g / 8.00 oz / 2 cups
Extra oats, for topping the shaped loaves

1. Combine the very warm water and yeast in a large bowl and stir with a fork to dissolve the yeast. Let stand for 3 minutes.

2. Whisk the whole wheat flour, bread flour, oats, and salt together in a medium bowl. Set aside.

3. Add the cool water, biga, honey, molasses, and oil to the yeast mixture and mix with your fingers for 2 minutes, breaking up the biga. The mixture should look milky and slightly foamy. Add the flour mixture and stir with your fingers to incorporate the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a shaggy mass.

4. Move the dough to a very lightly floured surface and knead for 7 to 8 minutes, until it becomes supple and elastic, using as little additional flour as possible. This dough should be very soft and moist but not mushy. If it feels too wet, add another tablespoon or so of bread flour as you knead. If it feels too stiff, add cool water 1 tablespoon at a time until you have a pliable dough. It will feel sticky in the beginning but become compact and elastic as you knead it. Put the dough back into the mixing bowl, cover with oiled plastic, and let rest for 20 minutes to relax and develop elasticity. You should be able to stretch it easily but you won’t get a transparent sheet with this dough, because of the chunky oatmeal.

5. Spread out the dough in the mixing bowl and evenly sprinkle on the pecans. Press them into the dough, then pull the dough from the edges of the bowl and fold it in toward the middle. Knead the dough in the bowl until the nuts are evenly incorporated, 3 to 4 minutes.

6. Gather the dough into a loose ball, lift it up and oil the bowl, then place it back in the bowl, along with any loose nuts. Turn the dough to coat with oil, cover the bowl with oiled plastic wrap, and let it rise at room temperature (75º to 77ºF) for about 2 to 2½ hours, until it doubles in volume. When the dough is fully risen, an indentation made by poking your lightly floured finger deep into the dough should not spring back.

7. Gently remove the dough from the bowl and place it on a lightly floured work surface, pressing in any loose nuts. Divide it into two equal pieces and shape each piece into a log.

8. Spread a thin layer of the extra oats for topping on a flat plate or baking sheet. Use a pastry brush or plastic spray bottle to lightly moisten the top of each log with water, then roll the tops of the loaves in the oats. Place each loaf seam side down in one of the oiled 9 x 5-inch loaf pans. Cover with oiled plastic wrap and allow to proof for about 2 hours or until they have doubled in size (a finger pressed lightly into the dough will leave an indentation).

9. Thirty minutes before baking, preheat the oven to 450ºF. Prepare the oven by placing a cast-iron skillet and a smaller pan (a mini loaf pan) on the floor of the oven or on the lowest possible rack in an electric oven. Place an oven rack two rungs above the cast-iron pan, and if you have one, put a baking stone on the rack. Fill a plastic spray bottle with water. Fill a teakettle with water to be boiled later, and have a metal 1-cup measure with a straight handle available near the kettle.

10. Five to 10 minutes before the loaves are ready to bake, turn the water on to boil, and carefully place two ice cubes in the small loaf pan in the bottom of the oven. This helps to create moisture in the oven prior to baking.

11. When the loaves are ready, place the pans on the baking stone. (If you’re baking without a stone simply slide the bread pans onto the empty oven rack.) Pour 1 cup of boiling water into the skillet and immediately shut the oven door. After about 1 minute, quickly spray the loaves with water, then shut the oven door.

12. After 20 minutes, reduce the oven temperature to 400ºF and rotate the loaves if necessary to ensure even browning. Bake them for another 25 to 30 minutes, until the loaves sound slightly hollow when tipped out of the pan and tapped on the bottom (an instant-read digital thermometer should register around 210ºF). The sides and bottom of the loaves should feel firm and slightly crusty. If the tops are browned but the sides are still somewhat soft, place the loaves directly on the stone or the oven rack to bake for 5 to 10 more minutes.

13. Cool the loaves completely on a wire rack before slicing. This bread freezes well, wrapped tightly in aluminum foil and a heavy-duty plastic freezer bag.

Tips and Techniques

We used unbleached bread flour with a protein content of 12.7% and regular whole wheat flour with a protein content of 14.5% for this dough. The biga was made with all-purpose unbleached flour with a protein content of 11.7%.

Use the same container for weighing/measuring the honey and molasses and the oil. Pour the oil into the container first, then pour the specified amounts of honey and molasses on top of the oil. When you add them to the ingredients in your mixing bowl, the sticky sweeteners will be released easily from the cup without sticking, giving a more accurate measure and an easier clean-up. (When using volume, measure the oil first, then use the same tablespoon to measure the honey and the molasses.)

If you want to duplicate the Whole Wheat Oat Pecan bread we sell in the bakery, add 290 grams/10.25 ounces/2 cups of golden raisins to the dough when you add the pecans; divide the dough into four equal pieces and shape them into bâtards before proofing and baking. You may have to bake two of the loaves on a sheet pan if they won’t all fit on your baking stone.

You can also refrigerate this dough overnight and shape and bake it the next day. After mixing, let it rise for 1 hour at room temperature or until it looks slightly puffy but has not doubled, before refrigerating. The next day, let it rise for 2 hours at room temperature to warm and soften before shaping it.

Biga Starter

Many of our recipes use a biga starter made from flour, water, and a small amount of yeast. Biga, which is the Italian word for starter, was called Sponge Starter in the first version of Amy’s Bread, but today the word biga is well known by bread bakers so we decided to use it here as well. Biga usually refers to a starter made with yeast, not sourdough, although sourdough biga (biga naturale) can be found in some Italian recipes. This starter, which is thicker than poolish, is allowed to ferment for at least 8 hours. It can then be used immediately or stored in the refrigerator, covered with plastic wrap, for up to 24 hours. We like breads made with biga because they have a moist, chewy texture with more flavor, a nicer crust, and a longer shelf life than straight yeasted breads. These are many of the same qualities that make sourdough breads so appealing, but you can achieve them without the extended process of making a sourdough starter.

Small Batch
Makes 400 grams / 14 ounces / 1 3/4 cups

Very warm water (105º to 115ºF) - 200 g / 7.00 oz / 3/4 cup plus 2 tablespoons
Active dry yeast - 1/8 teaspoon / 1/8 teaspoon / 1/8 teaspoon
Unbleached all-purpose flour - 227 g / 8.00 oz / 1 1/2 cups plus 2 tablespoons

Large Batch
Makes 800 grams / 28 ounces / 3 1/2 cups
Equipment: one 2-quart clear plastic or glass container with high sides

Very warm water (105º to 115ºF) - 397 g / 14.00 oz / 1 3/4 cups
Active dry yeast - 1/4 teaspoon / 1/4 teaspoon / 1/4 teaspoon
Unbleached all-purpose flour - 454 g / 16.00 oz / 3 1/4 cups

1. In a medium bowl, mix the warm water and yeast together and stir to dissolve the yeast. Add the flour and stir vigorously with a wooden spoon for 1 to 2 minutes, until a smooth, somewhat elastic batter has formed. The batter will be fairly thick and stretchy; it gets softer and more elastic after it has risen. Scrape the biga into the container, mark the height of the starter and the time on a piece of tape on the side of the container so you can see how much it rises, and cover the container with plastic wrap.

2. Let it rise at room temperature (75º to 78ºF) for 6 to 8 hours. Or let it rise for 1 hour at room temperature, then chill it in the refrigerator for 8 hours or overnight. Remove it from the refrigerator and let it sit at room temperature for 3 to 4 hours to warm up and become active before use. Biga should more than double in volume. If you use the starter while it’s still cold from the refrigerator, be sure to compensate for the cold temperature by using warm water (85ºF to 90ºF) in your dough, instead of the cool water specified in the recipe. Use the starter while it is still bubbling up, but before it starts to deflate.

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Related: Cooking Basics: How to Toast Nuts - and Why!

* Emma Christensen

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