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Brown Dookers©

March 16, 2009

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Brown Dookers©

We have been calling these bread sticks, Brown Dookers ever since I read this post.  These bread sticks ain’t purty, but they fit the bill ala Nourishing Traditions around here.  They get eaten, and no one gets a tummy ache, due to the fact they are lacto-fermented.  HD isn’t supposed to have wheat, but he sneaks, so it is my job to make his sneaking go a little easier.  Soaking the flour overnight breaks down the phytic acid, and increases vitamin content and nutrient availability.  Even if you don’t have a problem with digesting grains, these are easy to make and taste good.  A bonus is they are yeast and baking powder free, needing only baking soda for leavening.

Bread Sticks            makes about 18 bread sticks

3 ½ cups whole wheat flour
1¼ cups yogurt or buttermilk
4 T softened butter

Mix together, cover and leave in a warm place overnight.

The next day add:
1½ t sea salt
1 t baking soda
3 T raw honey

Stir together, mixing the last three ingredients thoroughly.  Shape* into breadsticks, brush tops with melted butter or olive oil and herbs, parmesan ???  These are great with soup!

Bake for 350°F for about 15 minutes, or until brown.

* I just flour my hands and roll these out, but rolling the dough out and cutting the breadsticks may yield a less Brown Dooker Tootsie Roll looking bread stick 😉

7 Comments leave one →
  1. March 16, 2009 3:08 pm

    Thank you! That’s just what I need for soup meals. Why is it boys will eat something like this, but they don’t want plain sliced bread????

  2. March 16, 2009 4:50 pm

    Yum, and I have all the ingredients!

  3. March 17, 2009 12:50 am

    I never knew that about soaking the wheat, very interesting. How does it (or does it?) affect the texture when you go to use it in the recipe the next day? The bread sticks look really good.

  4. March 17, 2009 5:26 am

    LizBeth, these cook up pretty fast and long as I remember to start the dough beforehand. I have never figured out the sliced bread thing!

    Kim, that’s the best kind of recipe, one you make right away because all the ingredients are available!

    Mangochild – have you read the Nourishing Traditions cookbook, put out by the Weston Price organization? Lots of great information in there about how to properly soak grains and legumes before cooking. The book leans heavily to traditional diets including meats, but if you look past that you will find loads of information about raw foods, lacto-fermentation and what is really in current industrial foods. It is a great book for anyone interested in food, vegetarian or meatatarian!

    The soaking does not affect the texture and in the case of bread it is no different than a sponge, only by using an acidic additive it is breaking down the harmful phytates. Lots of great ideas for raw milk, and all the goodies you can produce at home when you have access to raw milk.

  5. March 17, 2009 7:00 am

    very cool, I’ll try this recipe tonight!

  6. March 19, 2009 8:26 pm

    At least I’m not the only one that has a “brown dooker” recipe 😉 You should try and find some old Pitik wheat for grinding. It’s an old UN hybridized variety that a lot of people with wheat intolerances can actually get away with using.

  7. March 20, 2009 9:45 pm

    The breadsticks sound yummy! I’m going to print out the recipe, thanks!

    Annie

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