A Lost Month, Flirting with Death

Hello loyal follower(s)

It has been a long time since the last blog. but at least Mr Nut is still alive.  September  was a stressful time for Mr Nut and his loyal wife.  September 18 found Mr nut back in the local Emergency Room  in St George in very bad condition.  It was there that the formal diagnosis of Diabetes was made.  Mr Nut was probably just hours away from going into a Diabetes Coma (blood Glucose of 670) along with a very dangerous electrolyte imbalance, either condition could cause death.

Cyndy went back to the hospital to take this picture for Mr Nut.

Notice they had two IV saline drips going wide open which was unusual, but Mr Nut was in very bad shape.

Mr Nut lives to make more bread or something.

It is hard to beat good hospital food. Between July 10 and September 18 Mr Nut lost about twenty-eight pounds (all muscle).  Mr Nut still has all his fat.

Mr Nut with his traveling partner.

Most adults with type 2 diabetes can treat it by taking just pills.  Mr Nut has the pill plus the fun self injecting insulin once a day.

More importantly carbohydrates must be limited to 210 carbohydrates per day.   Sadly one ounce of bread  equals 15 carbs.  Since the breads Mr Nut had made are very dense, one ounce is a piece 1/4 inch thick and five by three.





In the Mr Nut's first attempt and blogging in The Crusty Dough Nut, on March 11, 2011 a recipe for 60% whole wheat sandwich bread.  this was a very light bread.  Mr Nut has revisited and revised that recipe to include carbohydrates and calories values.

The recipe follows:  THIS IS A REVISED RECIPE FROM THE BLOG OF APRIL 25, 2011

À bientôt,

Mr Nut

60% Whole Wheat Sandwich Bread

October 9, 2011

Inspired by Cook’s Illustrated recipe in March 2011 issue 

Modified for 7 qt Cuisinart stand mixer.with speeds from 1 to 12

MAKES TWO 9 x 5-INCH LOAVES

     This recipe provides the ultimate freedom of choice with timing and techniques.  It has been written for a Cuisinart stand mixer, but hand mixing was also used.  It was possible to start this bread anytime of the day and modify the refrigerator time or the fermentation time to meet your schedule.   

      Whole Wheat floor contains; the germ the bran and the endosperm. The endosperm contains the two proteins needed for making gluten. The key to making this bread was the softening of the Bran fiber in the whole wheat flour by mixing the flour with milk and delaying fermentation overnight or up to twenty-four hours by refrigeration.  This lessened the deflation of the dough by the punctures caused by sharp edges of the  Bran.

The following (optional) natural healthful ingredients are added to improve bread volume or taste. 

Salt: Sea Salt, which contains additional minerals for better gluten development.

Dough Enhancer: See blog for April 5, 2011 for ingredients.

Delayed fermentation is a relatively new technique in the United States.  By using cold milk in the mixing of the Whole Wheat Soaker  and delaying fermentation by refrigeration, the yeast remains inactive while enzymes in the in the flour go to work improving flavor, strengthening (softening the fibrous Bran), etc..

 Long fermentation at room temperature was only used to create a Starer dough.   In this recipe the kneading using  the dough hook was used to avoid a second long fermentation  after the Starter and Soaker are combined.

The total carbohydrates per loaf was 306 g and calories was 2075

INGREDIENTS

Starter dough:

2  1/4 cups (11.25 ounces 315 g) bread flour  carbs 198 g, calories 990

1 cup (8 ounces) warm water ( 110-115℉)

1/2 teaspoon Instant yeast

Whole Wheat Soaker dough:

3 1/3 cups (16.7 ounces 468 g) whole wheat flour  carbs 280 g, calories  1465

1/2 cup (2.5 ounces, 70 g) wheat germ  carbs  36 g,  calories 240

2 cups (16 ounces) whole milk  carbs 22   calories  300j

Dough:

2 tablespoons Canola oil  carbs 0  calories 240

1/4 cup honey   carbs   68 g  calores  240 

1 tablespoon Sea salt  carbs   0   calories   0

2 tablespoons instant yeast   carbs 0    calories  0

6 tablespoons unsalted butter (very soft)  carbs 0  calories  600

1/4 cup dough enhancer  carbs 8  calories  76

Directions:

1. Starter: In the stand mixer bowl, using the Paddle Blade (speed 2), combine the blue ingredients until uniform slightly damp dough forms. Transfer the dough to a large bowl, cover it and let stand at room temperature (70-75℉) overnight or up to 24 hours. 
2. Whole Wheat Soaker: In the stand mixer bowl, using the Paddle Blade (speed 2), combine the Green ingredients, until uniform damp dough forms.  Turn out dough onto lightly floured work surface and knead by hand (groan) until smooth, 2 to 3 minutes. Place the dough back in the bowl, Tightly cover bowl delay the fermentation by refrigeration overnight  or  up to 24 hours.
3. Combine 1 and 2 for the Dough: Allow the soaker to warm up close to room temperature.  Then break up the Whole Wheat Soaker into small pieces about 1/8 cup size and put in the bowl for the heavy duty stand mixer.  Add the starter and the Red ingredients.  Using the Dough Hook at speed 2 mix  until dough is smooth and elastic, 8 to 10 minutes. 
4. Turn out dough onto lightly floured counter and knead about  2 minutes. Shape dough into a ball and place in an oiled container. Cover tightly and allow to rise at room temperature 45 minutes.
5. Deflate dough: Deflate dough:  Gently press down on center of dough to deflate. Holding edge of dough with fingertips, fold dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl quarter turn; fold again. Turn bowl and fold dough 6 more times (total of 8 folds). Cover and allow to rise at room temperature until doubled in volume, about 45 minutes. 
6. Bread Pan preparation:  Grease (Crisco sticks)  two 9 by 5-inch loaf pans.  Sprinkle a little flour into the greased pans and shake the flour around to verify that the interior surface is greased.  
7. Prepare Oven:  Adjust oven racks to middle and lowest positions, place baking stone on middle rack, and heat oven to 400 degrees.
8. Form Loaves:  Transfer dough to well-floured counter and divide into 2 pieces. Round the two pieces. Working with one round at a time, create an 8 by 17-inch rectangle. With the short side facing you, roll dough toward you into firm cylinder.  Turn loaf seam side up and pinch it closed. Place loaf seam side down in greased bread pan, pressing gently into corners. Repeat with second round of dough. Cover loaves loosely with plastic wrap and allow to rise at room temperature until almost doubled in size, 60 to 90 minutes (top of loaves should rise about 1 inch over lip of pan).
9. Baking:  Place a broiler pan on bottom oven rack and pour two cups boiling water into the broiler pan. Using wet single-edge razor blade, make one ¼-inch-deep slash lengthwise down center of each loaf.  Set the loaves on the baking stone. Reduce oven temperature to 350 degrees. Bake until crust is dark brown and internal temperature registers about 200 degrees on instant-read thermometer. (40 to 50 minutes), rotating loaves 180 degrees and side to side halfway through baking.
10. Cooling: Transfer pans to wire rack and let cool 5 minutes. Then remove loaves from pans, return to rack, and cool to room temperature, about two hours.