Today my bread rose under a towel by a window in the sunshire! NO more woodstove, no siree.... It's a warm spring day, and the house is getting nearly too warm -- we have to open windows (the snow is just about all melted, and the first mosquitoes are out!)
My family has been so positive about the homemade bread I've been baking.
I overheard the kids on the weekend telling Papa what a "gourmet" day it's been: German pancakes for breakfast, sandwiches on homemade bread for lunch and turkey & dumplings for dinner, and homemade icecream for dessert -- that's the life!
So today I played around with 2 recipes. The first was just like my last whole wheat bread, but I replaced the wheatberries with SPROUTED wheatberries (Haven't cut this one open yet-- verdict is still out).
The second bread I baked today I shall call
Specked Nut-Oat Bread
1c warm milk (plus extra warm water as needed)
1 T yeast
1-2 T honey
2 c all purpose flour
1 c whole wheat flour
1 c oat flour
1/2 c oat bran
1 T flax (ground)
1 T flaxseed (whole)
1/2 c pecans, chopped finely
Kids had some Banana Bliss (see recipe here) for snack, and LOVED the bread!
Another bread the fam loved was a simplified version of my daughter's recipe below.
I had skipped the eggs, and replaced the raisins with garlic cloves baked in olive oil -- delicious!
It made a nice light bread.
Pane de Ramerino (Rosemary and Raisin Bread)
2 t. yeast
1 c. warm water or milk (if using milk, omit powdered milk)
Combine in a large bowl:
3.25 c. flour, up to 1 c. of it can be whole wheat
1 t. salt
2 T. powdered milk (unless milk used)
Mix into softened yeast:
1/4 cup olive oil
(I like to add 1-2 T honey/agave/brown sugar)
Mix some flour into the wet ingredients, along with:
1 T. fresh rosemary
1 c. packed raisins
Mix flour and wet ingredients together, knead, let rise 2 hours, punch down and shape (typically 4 small loaves), let proof 1 hour, top with salt wash, score (typically a cross), bake on pizza stone for 30 or so minutes at 400 (although I'm thinking of decreasing that temperature, when I made it at Easter the top was dark brown before the inside got cooked through).
Biscuit and Scone Flour
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