Thank you so much for signing up for the October Bread Share!! I hope you enjoy every loaf!
As I am diving deeper into the world of grains and learning about so many varieties and their nutritional value and taste I am amazed on how easily we gave them up to be replace with white, gummy, tasteless modern wheat! Most of us don’t even know this happened, since it was done by the food giants without us knowing. It is great to see a big movement across the country now with bakers (that is the lens I see everything through, I am sure there are others!) using many ancient and heirloom grains and old methods of long fermentation often even milling their own flour. I find this incredibly encouraging and inspiring. An exciting time to be a baker here in the US. Unfortunately Germany the bread country of the world with more than 3000 varieties of bread is heading the other way, importing more raw frozen pre-shaped buns etc than are being baked by real bakers from scratch. I hope this trend stops soon before all the old traditions are lost and the last small bakery has to shut its doors because it can’t compete in a market saturated with automated bread look-alikes. I often wonder why cultures go through these cycles of everything old is bad and the desire to modernize it only later realizing what we have lost by abandoning that craft or skill. I think it is important to always question why something is cheap and convenient and what we are missing by leaving out time in the equation. I know for one that my bread would not be what it is without the factor of time. This week’s Share German Rye Bread Ingredients: Montana grown org. wheat flour, org. fresh milled rye flour, water, sourdough culture, org. fennel seeds, org. coriander, sea salt. Sesame Seed Sandwich Loaf Ingredients: Montana grown org. wheat flour, water, org. sesame seeds, org. sourdough culture, sea salt. Bakers Choice: Emmer Sandwich Loaf Ingredients: Montana grown org. wheat flour, C5 Organics emmer berries and fresh milled emmer flour, water, sourdough culture, sea salt.
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What a beautiful week it has been! Sunshine, warm temperatures and colorful leaves all around with cool mornings to start off these glorious days. I love it! I don’t know about you but I stocked up on many pounds of tomatoes, making sauce and freezing it, eating them on everything and having tomato soup every other day. Usually we have grilled cheese with our tomato soup but last night I came across another one of Smitten Kitchens ingenious ideas! She puts the bread on top of the soup, cheese over top and then bakes it all in the oven. Amazing! Here is my version of her recipe:
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Reminder: there is NO bread next week. Be sure to sign up for October shares before they sell out! This week’s Share KAMUT Wheat Bread Ingredients: Montana grown org. wheat flour, org. KAMUT wheat flour, org. cracked KAMUT, water, sourdough culture, sea salt. Sunflower Seed Sandwich Bread Ingredients: Montana grown org. wheat flour, water, org. sunflower seeds, org. sourdough culture, sea salt, barley malt. Bakers Choice: German Rye with caraway This is a special request from a dear family friend that might only have a little longer to enjoy his life on our planet. Ingredients: Montana grown org. wheat flour, org. rye flour, water, sourdough culture, coriander, fennel seeds, caraway seeds, sea salt. It’s Cinnamon Raisin Bread time! How did we go without it all summer? Most of you haven’t even had it yet, since this is my first time baking it in Montana. Cinnamon Raisin bread is my go to nourishment for long training runs. It is the one thing I am able to eat before heading out that lasts me but does not leave the heaviness in my stomach or make me crash an hour later. When I first discovered that I could make my own healthy, delicious cinnamon raisin bread I was really excited! I didn't think you could make a naturally leavened sweet bread that tasted better than the yeasted version, but here it is. It took some trial and error when I was first developing the recipe for this bread due to the high amount of cinnamon in it. Cinnamon is a preservative and inhibits the growth of bacteria, which makes it hard for my sourdough culture to grow until I figured out just the right amount of cinnamon that wasn't too much to stop the natural fermentation. Naturally leavened Cinnamon Raisin Bread with whole wheat flour, molasses and juicy raisins won’t leave you hanging with a sugar crash an hour later is the result of many trials. I love it and I hope you do to! Maybe next year for The Rut Mountain Run I can have a little Cinnamon Raisin Bread stand for the runners to boost them up Lone Peak!
I will be posting October Bread Share options this weekend, so keep an eye out for an email with the link! This week’s Share Country Sourdough Ingredients: Montana grown org. wheat flour, water, sourdough culture, sea salt. Whole Wheat Cinnamon Raisin Bread Ingredients: Montanan grown org. wheat flour, water, org. raisins, org. sourdough culture, org. fair trade molasses, Cook honey, org. cinnamon, sea salt, barley malt. Bakers Choice: One of the above This week is the last Saturday Farmers Market for the season (Tuesday market will continue through the end of the month!) This seems like an appropriate time to celebrate summer bounty one last time. If you have not tried the sweet peppers from Three Fiddles Farm now is the time! I have been amazed with their flavor. In celebration of this bounty I thought I would share my version of Ina Garten’s Panzanella Salad recipe with you:
Summer Panzanella Recipe
Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. For the vinaigrette, whisk together the ingredients. In a large bowl, mix the tomatoes, cucumber, peppers, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve immediately, or allow the salad to sit for about half an hour for the flavors to blend. Enjoy! This week’s Share German Rye Bread Ingredients: fresh milled org. rye flour, MT grown org. wheat flour, water, sourdough culture, org. coriander, org. fennel seeds, sea salt. KAMUT-Wheat Sandwich Loaf Ingredients: MT grown org. wheat flour, org. fresh ground KAMUT flour, org. cracked KAMUT, water, sourdough culture, sea salt. Bakers Choice: Sesame Sandwich Loaf Ingredients: MT grown org. wheat flour, org. sesame seeds, sourdough culture, sea salt. A few hours ago I read “Flour is King” in a note by one of the bakers I follow on Instagram. It really hit home, especially today when I am using Prairie Heritage Farms Sonora Wheat flour and am pulling out these flat pancake like breads that don't look anything like I was imagining and hoping for. One of the rules I ignored in this loaf was matching flour type with bread type. This flour is much weaker than other flours I use, therefor it doesn’t have the strength to hold up a tall, large holed structure. Flour dictates what a baker can do with it therefor it is king! This often considered “dead” white stuff that we mistreat most of the time really is the boss in bread making! Even though this loaf isn't as pretty as I had hoped it still tastes delicious and I love its golden color and the fact that it comes from one individual farm. It makes outstanding bruschetta, a perfect appetizer with all the beautiful tomatoes we have been getting at the farmers market.
Here is a recipe for my favorite simple Bruschetta:
Enjoy! This week’s Share Prairie Heritage Loaf Ingredients: fresh milled Sonora heritage wheat flour grown by Prairie Heritage farm, water, sourdough culture, sea salt. KAMUT Wheat Sandwich Loaf Ingredients: Montana grown org. wheat flour, org. KAMUT wheat flour, org. cracked KAMUT, water, sourdough culture, sea salt. Bakers Choice: Bronze Barley Sandwich Loaf Ingredients: org. wheat flour, org. Bronze Barley flour and whole berries from Prairie Heritage Farm, water, sourdough culture, sea salt. Thank you for signing up for the August Bread-Share! We finished the marathon moving weekend and I am so happy to be baking again instead of cleaning and lifting heavy boxes! All my special things (except a replaceable printer...) survived the trip across town and the bakery is set up once again. It’s time to celebrate and what better way to do that than with Polenta Bread French Toast! This is one of my favorite recipes from the Smitten Kitchen. It is one you can prepare the night before, my favorite breakfast!
Polenta French Toast (Serves 4)
The night before, preheat the oven to 450F. Whisk the cinnamon and sugar together. Place the bread slices on two baking sheets. Spread each slice with butter, then sprinkle with one teaspoon of the cinnamon-sugar mixture. Toast the bread in the oven until the top is caramelized and crunchy, about 10 minutes. Generously butter a 8x8 baking dish. Cut two slices of the toast in half horizontally. Arrange the toast in two rows. Begin with the bottom half of one of the slices of toast, then fan 4 more slices in a row, finishing up with the top half of a slice. Repeat with the other 4 slices. Whisk the milk, eggs, salt and vanilla in a medium bowl. Cover both dishes and place in the fridge. The next morning pour the milk mixture over the toast and let it sit for 30min while the oven preheats to 375F. Bake for 30 minutes, until no liquid seeps out of the toasts when they are nudged about in the pan. Cut into squares and serve with maple syrup. Enjoy!! This week’s Share Country Sourdough Ingredients: Montana grown org. wheat flour, water, sourdough culture, sea salt. Polenta Sandwich Loaf Ingredients: Montana grown org. wheat flour, org. yellow corn, water, sourdough culture, sea salt. Baker's Choice One of the above |
AuthorI love bread! I will post my weekly bread choices here and anything else bread, grains and fermentation related that I think you might find interesting. Categories
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