Alright, first of all, the grease:
I've made a basic loaf of (yeast-risen) whole wheat bread twice now, and it's perfect and gorgeous and delicious...except...in the recipe it says to grease the loaf pan. I don't keep any sort of solid fat in the house and the only thing I could think to do is smear the pan with oil. Basically, the bread is sticking abhorrantly to the loaf-pan and twice now I've had to chisen and pry it out, ripping off the lovely bottom crust and mangling the sides.
I'm opposed to the idea of keeping margarine around just for this, but I don't know what else to do. The cook book suggested mixing oil and lecithin, but is there any way to obtain soy lecithin? I saw lecithin sold in bulk at whole foods, but I'm assuming this is dairy-derived.
Any tricks/ hints?
Also, I made these wonderful chive biscuits with the following recipe:
2.25 cups whole wheat pastry flour
.5 cup chickpea flour
1 tbs double acting baking powder
1 tsp sea salt
.5 tsp pepper
.25 cup freeze dried snipped chives
.33 cup olive oil
2 tbs barley malt syrup
.5 cup water
Mix first set of ingrediants (dry)
Mix second set of ingrediants (wet)
Stir together untill almost mixed, transfer to lightly floured board, knead about 15-20 times until soft dough is created (add more flour or water if neccesary)
Roll out to 1/2 inch thick, cut into 12 squares
Place squares on greased cookie sheet, bake at 425 for 12-14 minutes
-These tasted great but didn't rise at all, what might I have done wronge? They're good topped with a mixture of tahini and miso... about 1/2 cup tahini to 2 Tbs miso-