Bread and a Brief Update
Hi friends! How are you? How's your new year going? So far 2020 has been pretty good. I didn't do a regular weekly roundup because we'd just rounded up the year and I thought that was too much rounding up. I'll give you a quick rundown of everything that's happened so far in 2020. And then I promised a bread recipe over on instagram so we'll get to that too.
First, lots and lots of fun things are happening here on the homestead. We're still decorating, painting, etc. I'm not adding much to the homestead this year. Chickens and bees can wait. I'll focus on the food part this year-expand the garden, plant more berries, trees, etc. Spend time on the tractor. I am planning on helping out a friend with her meat chickens. And we have enough local friends with farm animals that I can get in some chicken snuggles or goat kisses whenever I can.
I've finalized the details for the Maple Syrup class here on the homestead. I'm collaborating with a good friend to bring some foraging classes here to the homestead. You can see some of the dates here. I'll provide more information as we work to finalize those details. I'm booking classes at local venues. You can see that list here. My application to become a member of Pure Catskills was accepted! That's great news! My latest collaboration is with the Honesdale Loft. Their customers will receive a 4 ounce jar of my Ruffled Feathers salve, among other things. That's a very exciting development! I'm looking to the summer and farm markets. I'll definitely be back at the Walton Farmers' Market!
Okay. I think that's it. Just a brief update on the things I've been working on. I'm looking forward to them all and to adding more events and classes as 2020 continues. And I'm looking forward to seeing where your journey takes you. How about a bread recipe now?
If you follow me on instagram, you might have seen this post. I also mentioned it here so we'll keep the recap brief. You might recall that I've been having the great flour debate of 2019, trying to decide which flour to purchase in bulk and from where. I ended up ordering the King Arthur All-Purpose flour in bulk and then buying some King Arthur Special Flour to experiment with (on Ashley's recommendation--the experimenting with it part). Experiment because the special flour is high in protein which isn't good for pie crusts. So when making a loaf of bread last week I decided it was time to substitute some of the 'special' flour with either buckwheat, rye, spelt, or whole wheat (those are the flours I have on hand). I grabbed the rye and thought there's no time like right now! So I did it. And it turned out really, really nice! I also used honey instead of sugar in the recipe.
One note about the recipe and my bread making before we get to the actual recipe. First, I use a bread machine. I am a lazy homesteader after all. I know a lot of you are purists when it comes to making bread. And I applaud you. I just don't have it in me to spend all that time in the kitchen watching over bread, kneading bread, when I could be doing 20 other things at the same time. So I use a bread machine. There. I said it. I cheat. And I'm lazy. So my recipe is in the form of bread machine usage. Second, I've had this recipe for many, many years. I cut it off the back of the Pillsbury All Purpose Flour bag when I first got my bread machine (way back in 2008! That one, of course, has since died, but I bought the exact same machine a couple of years ago because I liked it so much. And I use it. A lot). And thankfully that recipe has the 'conventional' method of making bread. I'll include those instructions here but I haven't used them so be warned. Without further ado! THE RECIPE!
The Recipe:
1 cup water, heated to 100°F
2 tablespoons olive oil
2 cups all-purpose flour
1 cup dark rye flour
1 1/2 teaspoons honey
1/2 teaspoon salt
2 1/4 teaspoons active dry yeast
1 egg for egg wash
Instructions:
Using a bread machine:
Place all ingredients except egg for egg wash in bread machine pan according to manufacturer's directions. Set to dough cycle. Press start. Let run through dough cycle.
At end of dough cycle, remove dough from machine, place on lightly floured surface. Punch dough down, adding more flour as necessary if dough is too sticky, knead about 5 times. Shape into a round circle, cover with clean cloth, and let rest for 15 minutes. Punch dough down again, shape into a round loaf or baguette-shaped loaf. Spray a cookie sheet with cooking spray or lightly floured cookie sheet, place dough on prepared cookie sheet. Cut slits into top with knife. Cover; let rise in warm place for about 25 minutes or until doubled in size.
While dough is rising, preheat oven to 375°F. Recut slits if needed. Using egg wash, brush top of dough. Bake at 375°F for 25 minutes. (I usually bake mine for exactly 25 minutes but if you would like a more traditional bread continue baking until loaf sounds hollow when lightly tapped.)
Conventional Method:
Lightly spoon flour into measuring cup; level off. In a large bowl, combine flour, salt, and yeast; mix well. Add warm water, honey, and oil; mix well. Turn dough out onto lightly floured surface. Knead dough 10 minutes or until smooth. Place dough in lightly greased bowl; cover with plastic wrap and cloth towel. Let rise in warm place for 30-40 minutes.
Sprinkly ungreased cookie sheet with cornmeal. Punch dough down. Cover dough with inverted bowl and allow to rest on counter for 15 minutes. Shape dough into baguette-shape loaf about 12 inches long. Place dough on cornmeal-coated cookie sheet. Cover; let rise in warm place for 35-40 minutes or until doubled in size.
Heat oven to 375°F. With sharp knife, make 1 deep lengthwise slash in top of load. Brush loaf with egg wash. Bake at 375°F for 25 to 35 minutes or until loaf sounds hollow when lightly tapped.
That's it! Happy bread making and baking! Let me know if you use the recipe and how it goes. Until next time.
xoxo
-k