The Inadvertent Farmer

Baking Bread...part 2

Now to have a little fun!  As you remember yesterday we left our dough rising and our kids doing the dishes...

 

If you are adding raisins your little gems should be nice and plump by now and cooled off.

 

Your dough should have gone from this to...

 

This!  It has doubled...which by the way you will have to be careful not to do once you try this bread!

 

Choose your favorite child to get to do this fun part...punching down the dough.  What, you don't have a favorite child?  Well then I guess you could draw straws to see who gets to do it!

As you can see Sweet Girl would rather gently pat it down as to punch it,  I on the other hand give it a good punch in the gut to deflate it...then again I am not nearly as sweet and feminine as she.  How sweet can I be,  I own a camel for goodness sake...but I digress...

 

Here is where the artist in you will kick in...you get to mold, shape and otherwise form the dough into whatever form you wish it to take.  Above are dinner rolls...not your sweet flaky delicate dinner rolls , but hearty, big, you could make a sandwich out of them, dinner rolls.

 

Now the best part, remember those plump little raisins?  Yes it is time for them to jump in with the dough....bread dough and raisins just love each other!

Just in case you are a by the recipe type of baker and are wondering how many raisins I put in my bread...sorry I just don't know exactly.  We eat them as we make the bread, we purposely leave some in the post to eat after.  I just know that it is an obscene amount of raisins.  Seriously it is almost like a raisin party wrapped inside some bread dough.  Anyway throw in as many well drained raisins as your little raisin lovin' hear desires. 

Then get out your cinnamon and do a couple of big shakes, then twirl around and do a few more...that probably isn't quite enough so close your eyes and sprinkle some more!  Nothing is more annoying than raisins cinnamon bread that you can't taste the cinnamon...OK there are more annoying things but you get where I'm going with this.  So don't be stingy with either the raisins or cinnamon, stingy bakers are just not fun for anyone!

Mixing this is almost laughable it is so hard.  I've tried it in the machine, tried it with a spoon, but found the only way to incorporate that many raisins is by hand.  I put them in, fold the dough over, poke the stragglers back in and repeat.  I do this until all the raisins are hidden in the dough... or I get so annoyed I eat the ones on the outside that are poking out...problem solved.  Please don't leave any on the outside or they will become little charcoal raisins that your kids will make funny icky faces at and then proceed to spit out...yuck!

 

Oops!  I missed one, oh well, guess I'm gonna have to eat it! 

Here is what a loaf of my raisin cinnamon bread looks like at the beginning of the second rising. .. which is not to be confused with the second coming which is in far better hand than my own.  Do you know how many times bread is referenced in the Bible?   Over 400 according to my concordance...wow that is a lot of bread.  Anyway I digress...again,

 

Here is a loaf of plain old Whole Wheat bread, all nice and smooth...and boring!

 

Put it somewhere warm to rise again until doubled...

If I could make my blog smell for you I would cause darn it if this all doesn't just smell like heaven in a pan!

Fresh from the oven glistening in their mantel of butter hot dinner rolls...

and any one of you that notices my dirty kitchen windows will be banished for life! 

Just kidding,  instead you will be cordially invited over to help clean them, I'll provide the snacks!

 

I always put butter on the top of my hot from the oven bread, it makes it look all pretty and my folks always did it so, so I do too, guess that is reason enough!

Update: since becoming vegan this has changed to an organic vegan margarine but either is great!

 

The lumpy, bumpy full of yummy goodness raisin cinnamon bread!  Anyone notice that I play favorites with my bread?

 

I hope you all enjoyed making bread with me.  Although is is one of the more time consuming thing you can do in the kitchen it is also just about the most rewarding and certainly among the most delicious!

Oh yeah this recipe made all those dinner rolls,a loaf of plain bread and two loaves of raisin bread along with two itty bitty loaves that the kiddos made.  I know that is not exact but those of you who know me would not expect it to be!!!

To answer the ?'s from ang at St. Fairsted Farm...yes it freezes very well!   In fact I betcha my rolls would be way too yummy with her bean soup!

Baking Bread...a family tradition

I figured I would start the New Year off right by baking a batch of whole wheat bread.  I try to keep a supply of homemade  bread on hand for my family and decided to share my recipe with you.  It is one that has been handed down to me from my parents and has been tweaked and adjusted over the years till it is just how we love it!  My folks started making bread when I was a small child after they learned I was allergic to cottonseed oil which was present in almost all store bought baked goods in the 70's.  I fondly remember my parents in the kitchen on Sundays mixing up a batch of bread.  They would work together while laughing and visiting.  After the dough was mixed my dad would get down on his knees with a large bowl on the floor and would do the kneading by hand.  I always thought he looked so funny there on the floor pushing his big hands into that ball of dough.  Now as an adult I realize how much my folks loved and cared for me to take the time to make that bread.  Thanks!

Here is the step by step picture tutorial, part 1

For this recipe you will need:

• 5 1/2 Cups Warm Water
• 2/3 to 3/4  Cup Honey and/or Molasses
• 2/3 Cup Vegetable Oil
• 3 TBSP Yeast
• 14 Cups (approx) Whole Wheat Flour mixture
• 2 TBSP Salt
• 1/2 Cup Vital Wheat Gluten
  

Optional

• 1/2 Cup Soy Flour

Buckle up, here we go!

 

I always begin with my trusty wheat grinder which my mother so kindly passed on to me...thanks mom!  I really like my bread to be as fresh as possible so I grind my flour just before I begin the bread.  You can certainly use store bought flour and still have delicious bread!

 

I start with organic wheat that I purchase in bulk from my food co-op

I will grind

5 Cups red whole wheat,

5 Cups white whole wheat,

1 1/2 Cups Oat Groats,

1 1/2 Cup Barley,

1 1/2 Cups Rye Berries

This is my go-to whole grain flour mixture that I use for most breads both quick and yeast.

 

Into the grinder it goes...

Fill it up and...

 

you get freshly ground flour!  Next you will need...

 

yeast (I store my bulk yeast in the freezer), honey (and/or molasses) and oil...

 

Put  oil and  honey in a large bowl or a mixer attached with a dough hook that can handle a large batch of bread dough.  You can also use molasses or some combination of honey and molasses.  Molasses gives the bread a  darker color and a slightly different taste.  I often do half honey and half molasses, today just honey.

 

Add your very warm...not hot....water and give it a quick stir.

 

Add yeast...

 

for proper rising make sure you talk to your yeast as you add it, lol!

 

This is what the yeast will look like when it is first added.  Now...

 

You're going to mix about 1 cup of Whole Wheat Flour with your salt (this will keep the salt from killing the yeast as it tends to do if added directly), and vital wheat gluten.  This is where you can also add your soy flour if you are using it

 

Stir it all up...or have your assistant do it while you eat bonbons!

 

By now your yeast should look like this...

 

All puffy and foamy...

 

Turn on your mixer (if you are using one) and add flour, salt mixture (if you are mixing by hand mix this in thoroughly.

Next add your flour a cupful at a time.  You will add approximately 13 cups.  Now this will vary slightly due to humidity, flour moisture content and just plain fate.  So as you perfect your bread making skills you will learn to know the look and feel of dough that is the right consistency.  For me I quit adding flour when the dough starts to pull cleanly away from the mixer bowl

 

Knead for ten minutes in your mixer...knead for ten minutes if you are doing it by hand and revel in the knowledge that you are burning enough calories to justify an extra slice when you are done!

 

While your lovely assistant watches the dough you can be painting your nails or some equally productive activity or you could...

 

Plump some raisins for raisin cinnamon bread!  Just add some water to raisins in a pot and bring them to a boil, turn off heat and let the little gems absorb the water while you work on your bread!

 

After 10 minutes of kneading your dough should look like this, it will be very elasticky...that is the scientific term for it, just so you know!

 

Put you dough in a large oiled bowl.  Turn it over so the bottom is now the top, and the top is now the bottom.  That way the top which was the bottom will be covered with oil and the bottom which was the top can also get some too...don't want anyone to feel left out now do we?

 

Cover with the prettiest, or at least the cleanest kitchen towel you have and place it in a warm spot to rise, I either put mine next to the wood stove or on the kitchen windowsill if there is any sun out.  I know some people use the top of their frig.  I would do that but I would be afraid the dust bunnies would eat my bread dough before it was done!

Now what?  Hmmm

 

Yep its time to do the dishes.  Or you could make your kids do them while you went and read some blogs or took a nap...its totally up to you!

Stay tuned for tomorrow's installment...it's the fun part!!!

GHOST in the Water...my Lake Monster!

I have a new friend...we met last September when I was up at our lake cabin.  As is my habit when I am there I was up very early one morning taking picture of all the leaves, moss, and other lovely things.  As I stepped to the edge of the lake bank  and peered down into the still green water I was quite surprised and just slightly startled to see this crouched silently just under the lake's surface. 

Looking much like a troll with its hollow eyes, pointed nose  and bushy mustache...a lake monster!

 

I knew instantly that is was the ghost of a tree that used to grow along the lake.  You see our lake was formed when a dam was built and backed the water up flooding a river bed and valley.  This would be monster was just a reminder of the lake's past, a reminder of what long forgotten treasures lie in its depths.

 

I often go back to the same spot to see my friend, and to document how it looks in the different lake levels...I think it looks like a woolly mammoth fossil here.  I can almost see its skull with the massive tusks growing out of it!

 

 

 

Yes, it is nice to make a new friend...even when he looks like he's crawling up from the depths to devour you!

 

Nature Weeps...

Suspended as if by magic...nature's tiny tears...there is wonder in many...

 

 

and uncommon beauty in one...

 

 ...when nature weeps...   

 

it's Glorious!

Flying South...can I come too?

When we were at the lake a few weeks ago the air was filled with Canadian Geese heading south for the winter.  As I stood and watched them land and take off from the water I could not help but wish I was heading for warmer climates along with them!

 

 

Good bye...I'll see you again next year when it thaws out around here!

 

Mushrooms with Course Salt...not what you think!

No this is not a yummy mushroom recipe, nope, just me playing outside with my camera... freezing my backside off,  I might add!  The Frost looks to me just like course salt...

Its fun to see what Mother Nature is cookin' up in her kitchen!!!

 

 

 

 

 

In case you hadn't noticed...

In case you hadn't notices there have been a few changes around here...

I decided I just had too much to share and needed to expand my blog offerings.  I spent some time adding a little here and adjusting a little there. These are some of the new blog sections

I always have my nose in a book and wanted a place to share it with you so there is now a book review on the blog.  It will include not just the review but a link to finding the book ,if it is still in print, and a picture.

I have consolidated all the recipes in one spot and will be doing that with my photo series' too. 

There will now be a tiny corner for a quote I find especially inspiring...or just plain funny, or weird, or whatever!

My blog roll is in the process of being updated. There are so many wonderful blogs I enjoy and have been remiss on adding them, so I'm working on that.

I'm going to be adding a homeschool page very soon, because it is near and dear to my heart and want a forum to share with others what we are doing and have a place to interact with other homeschool parents.

Lastly I'm going to have a spot for garden projects because I have  a loooong list of fun projects that I will be starting soon and need a place to put my step by step progress.  In fact my first will be the mobile rabbit hutch that Alan from Robert's Roost has so kindly helped design.

So excuse the construction mess...its gonna be great when its done!

Oh yeah...Gizmo the camel is getting his chance to be in the spotlight in the new winter banner.  I know he rather have apples...or roses... than accolades but this will just have to do for now!  If he's lucky I might even give him his own page!  But we will see if he can behave...

Best Intentions...or NOT!

Today I was going to write something profound, something that would move you and I both...something about a new year dawning. 

It was going to inspire us to commit to grand resolutions, those  about making the world a better place, planting the gardens of our dreams, and being the most creative and loving people on the planet.

But this is how I woke up feeling this morning about a new year...

 

 

And this is how I feel about another year gone by...

 

So Happy New Year's to all of my friends in blogdom...maybe tomorrow I will inspire you.  For now I'm gonna go crawl back in bed and pull the covers over my head and pretend its 2008!

The Inadvertent Farmer