I've got bread rising on the woodstove.
King Arthur's Honey-Wheatberry Bread
Our kids love it when we give foods unique names, and I was inspired by the brandname and artwork on the whole wheat flour that I started to buy when my son was majorly into his medieval sword-fighting phase.
2 c whole wheat flour
2 c unbleached white flour
1/2 c bran
1 c wheatberries (already boiled)
alternatively: any leftover hot cereal, such as 9-grain, oatmeal
1 T ground flaxseed
1 t salt
1 T butter/oil
1 c warm milk
1 T yeast
1-2 T honey
extra warm water, as needed
Place all the dry ingredients into bowl of Kitchenaide mixer, equipped w/ dough paddle.
Dissolve yeast in warm milk with butter & honey. When yeast is bubbling, add to flour with paddle running. Add more warm water if too dry.
Finish kneading on counter, place back into bowl for rising & place in warm location, covered, until doubled in bulk. (If you're like me and use the woodstove: turn down the damper and watch it! It's easy to over-rise, esp. when you're blogging :)
Punch down dough, place into greased loaf pan, and let rise again. Bake at 350 until done, approx 30-40min. I test it by tapping the bottom of bread, and if it sounds hollow it's "done". Place on a rack to cool, resisting the temptation to cut right into it!
A Homesick German's Rye Bread
Germans have got to have their "Graubrot" -- which sounds unappetizing translated as Gray bread -- but it just means there's some wholesome (darker) grains in there! I love freshly-baked dark or light Roggenbrot with a good crust on it, and to me, a little caraway is an important part of the flavor.
Total of 4 c flour, at least 1 c rye flour
The rest: whole wheat flour, oat flour , and/or white
1 t salt
1 t caraway seed, crushed or coarsely ground, optional (alternately, fennel seed, crushed)
1 T molasses (makes it darker, or use honey, sugar)
1+ c warm water
1 T yeast
Same as the other bread: Mix, knead, rise twice, bake.
This recipe makes good dinner rolls to go with a heart soup, such as lentils or beans.
After first rising, divide dough into small balls, wet them down and sprinkle with (or roll in) mixture of seeds, such as poppy, sesame, crushed caraway or fennel. Use a sharp knife to cut a slit into each roll, then let rise before baking for 20+ minutes, depending on size.
HINT: Use a pizza stone, and add a cup of hot water into the oven if you like your bread custy.
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