Type what you have

Ingredients

• ✓ gluten
• all-purpose flour
• water
• malt powder
• honey
• bread flour
• water
• malt powder
• sourdough starter
• bread flour
• water
• malt powder
• salt

Instructions

1. 1 To begin the starter, mix together 1 1/4 cups flour, 1 1/2 cups water, 1/2 teaspoon malt and 1/2 teaspoon of honey. Mix well, cover and leave at room temperature for 24 hours. Repeat the process for days 2 and three.
2. 2 On day four, add to the starter: 7 1/2 cups of flour, 4 1/4 cups of water and 2 teaspoons of malt. Mix well, cover and keep at room temperature for 24 hours. Repeat this process the next day, BUT only let the dough sit for 5 hours, then refrigerate it. Be aware that your starter will stay usable for 5 days. After this period, you will have to refresh the starter by taking 2 pounds of the batter and starting again from day 4.
3. 3 At last, the starter is complete and now we can make the bread! In a large bowl or in the bowl of a 5 quart stand mixer, combine 2 1/2 cups of the starter, 5 1/8 cups of bread flour, 1 1/2 cups water, 1/4 cup gluten, 2 teaspoons malt and 4 teaspoons of salt. Mix everything together into a uniform dough. Turn the dough out onto a floured surface and knead until elastic, about 15 minutes. In an electric mixer, it should take about 9 minutes. For more experienced bread bakers, the dough should pass the windowpane test: Stretch the dough between your fingers till you have a very thin membrane, if the dough is elastic enough the membrane will not break or tear apart. Cover the bowl with a towel and let rest for 30 minutes.
4. 4 Divide the dough into two equal pieces and form into rounds. Cover again and let rest for 1 hour.
5. 5 Grease any pans you wish to use. Give the loaves their final shape - loaves, baguettes or round and place onto the prepared pans. Let the loaves rise until double in size. Spritz with water occasionally to keep from drying. Preheat the oven to 475 degrees F (240 degrees C). Spray loaves generously with water.
6. 6 Bake for about 45 minutes, or until the loaf makes a hollow sound when tapped on the bottom. If after 20 minutes the loaves appear to be taking on too much color, reduce the temperature to 425 degrees F (220 degrees C). After baking, cool loaves on a wire rack. BON APPETIT!

By Filip

Ingredients

• ✓ gluten
• nutritional yeast
• paprika
• salt
• water
• peanut butter
• onion
• olive oil
• barbecue sauce

Instructions

1. 1 In a large bowl, stir together the gluten, yeast, paprika, and salt. Pour in water all at once and quickly mix with a sturdy spoon. Additional water may be necessary to moisten all of the dry gluten. Don't worry that the ball is rather solid, it is supposed to be. Pour off any excess water.
2. 2 If you want your ribs chewy, leave the ball just as it is. If you want it slightly less chewy, remove it from the bowl and knead on a clean surface for 1 to 2 minutes. Return mixture to the bowl, and coat with smooth peanut butter. Set aside.
3. 3 Heat oil in a skillet over medium heat. Add onion; cook and stir until golden brown. Remove from the heat; pour onion and oil over the ball of gluten. Poke a few times with a chopstick, knife or even a fork, allowing the oil to soak into the ball. Let cool.
4. 4 When the ball is just warm enough to be manageable, use your hands to mix the oil and onions in. There will be a lot of oil that will not mix in and tiny pieces of gluten that will not stay attached. That's okay. The oil mainly helps the gluten absorb the spice. Just mix as much as you can.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Break off good sized handfuls of dough and shape them into strips by pulling and twisting. You want them to be about 4 inches long and 1/2 inch thick. Don't try cutting these, or rolling them out, as that will make them behave more like bread and change the texture appreciably. Place the strips on a greased baking sheet.
7. 7 Bake for 40 minutes in the preheated oven. Remove from the oven and coat each piece liberally with barbeque sauce. Return to the oven for another 10 minutes.

By Laura J

Ingredients

• ✓ gluten
• rye berry
• water
• milk
• brown sugar
• egg
• butter
• bread flour
• active dry yeast
• salt
• milk

Instructions

1. 1 Soak cracked rye berries in warm water in a small bowl until most of the water has been absorbed, at least 30 minutes.
2. 2 Place 3/4 cup milk, brown sugar, egg, butter, bread flour, gluten, yeast, and salt into a bread machine or follow the order recommended by the manufacturer if different; add soaked rye berries with bread flour. Set the bread machine for the Dough cycle and press Start.
3. 3 When cycle is complete, remove dough, punch it down, and let rest for 10 minutes. Divide dough in half, press out any air bubbles, and form into round or long loaves. Place loaves onto a baking sheet, cover with a dish towel, and allow to rise in a warm place until doubled in size, about 35 minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Brush the tops of loaves with 1 tablespoon milk.
6. 6 Bake in the preheated oven until loaves make a hollow sound when tapped on the bottom, 35 to 40 minutes,

By Golova