Easy Honey Multigrain Skillet Bread

Dinner is just a short while away.  You're serving soup, but you don't have a loaf of bread to pair it with.  That's when you pull out this recipe for Easy Honey Multigrain Skillet Bread.

Easy Honey Multigrain Skillet Bread

In less than 5 minutes you can have a loaf of bread going into the oven and shortly after that a beautiful, warm loaf coming out of the oven.

Easy Honey Multigrain Skillet Bread

by Joseph's Grainery

FULL POST    PRINT    EMAIL    TEXT   PREP: 5 MIN COOK: 25 MIN Keywords: bread barley flour hard red whole wheat bread flour

Need a loaf of bread in a short time, this rustic loaf will do the trick.

Ingredients

• 1 c Joseph's Grainery Hard Red Whole Wheat Flour
• 1 c Joseph's Grainery Barley Flour
• 2 tsp baking soda
• pinch of salt
• 2 Tbs vegetable oil
• 2 Tbs honey
• 1 Tbs molases
• 1 Tbs brown sugar, packed
• 1 1/4 c buttermilk - need a buttermilk substitute

Instructions

• Preheat your oven to 400 degrees. Prepare your cast iron skillet by spraying it will cooking spray.
• In a large mixing bowl, combine all the ingredients except the buttermilk and stir. Add one cup of the buttermilk and stir to combine. The dough should be shaggy and loose, if it's too stiff, add the remaining buttermilk.
• Bake at 400 degrees for 15 minutes. Lower the temperature to 350 degrees and bake for an additional 10 minutes. If needed, rotate the skillet when you lower the oven temperature.
• Remove from skillet to a wire rack to cool.

Quick n' Easy 100% Whole Wheat Artisan Bread

Inspired by the Artisan Bread In Five Minutes A Day method, we wanted to find a recipe that was 100% whole wheat flour that made a beautiful artisan loaf.  We think we've figured it out!  It tastes great too and is very simple to make.   The best part is that you can always have dough on hand for some freshly baked bread. 

Quick n' Easy 100% Whole Wheat Artisan Bread

By Joseph's Grainery

Print or Share this recipe

Ingredients:

7 c Joseph's Grainery Hard Red Whole Wheat Stone Ground Bread Flour
1 1/2 Tbs granulated yeast
1 Tbs salt
3 1/2 c luke warm water
1/2 c olive oil

Directions:

In the bowl of your mixer with your bread hook attachment, mix all the ingredients until well combined and all the flour is incorporated into the dough.  Move the dough to a 1.5 gallon rubbermaid/tupperware-type food storage container and let rise on the counter for 2 hours.  Then place in the refrigerator until you're ready to bake a loaf/boule.

When you're ready to bake some bread, get the dough out of the fridge and pull of 1/4 to 1/3 of the dough.   Form your dough into a boule shape and place on your baking stone, which has been prepared with a skiff of corn meal.  Allow the dough to rise for at least 1.5 hours.  Preheat your oven to 450 degrees.

Slice a few lines in the top of the dough.  Bake at 450 degrees for approximately 30 minutes, or until the bread is a beautiful deep golden brown.

The dough can keep in the container, in the fridge for up to a week.

The Basics of Bread Making - A Workshop

We're pretty excited to announce the first class in our new series of From Our Farm To Your Table classes - The Basics of Bread Making.  We're teaming up with Spokane Community College's ACT 2 program and the Whitman County Library to offer a quarterly farm to table class in Colfax.

So many of you have expressed interest in touring the Grainery, visiting our fields during harvest or even just had lots of great questions regarding cooking and baking with whole grains and legumes, that we figured this could be a great way to make a few of those wishes come true.

As mentioned, our first class will be The Basics of Bread Making.  Here's the course description to give you an idea of what the class will be about:

     Have you ever driven through the wheat fields of the Palouse and wondered, "Who eats all that wheat?"  Join the farmer and the food blogger behind Joseph's Grainery for a tour of their mill and a bread making class.  Whether you a novice baker or an expert bread maker, enjoy the experience of taking your loaves from farm to table.

The plan is to demonstrate and sample a couple of different bread recipes.  We'll take a tour of Joseph's Grainery and send you home with a sample of flour and recipes to make your own loaves.  So plan to join us this Fall on Monday, October 13th from 9 AM to 1 PM.  Click here to register and reserve your space, as spaces are limited.  We hope you'll join us!

If you can't make it to this workshop, don't worry, we have plans for future classes and different topics and tours.  Have an idea for a workshop you'd want us to host - shoot us an e-mail.

Whole Grain Dinner Roll Ideas

Are you in charge of the dinner rolls for Easter this year?  Here's a few whole grain ideas.  Any of these could be adapted to make "rolls" or serve them in the shape the recipe directs...you decide. :)

Whole Wheat Pretzel Buns would make a fun change up to the traditional roll...who doesn't love a pretzel?

Whole Wheat Bread Sticks - who needs a roll when you can have a bread stick?

Whole Wheat Cheese Biscuits - a little cheese added to the mix and these are a mouthwatering biscuit.

Multigrain Baguettes - oh my, these would be a great way to introduce some whole grains to your dinner table.

May you have a wonderful time celebrating with friends and family the resurrection of our Lord.  Happy Easter!

Whole Wheat Chocolate Chip Banana Bread

Whole Wheat Chocolate Chip Banana Bread

Yep, we know we've posted a couple of other Whole Wheat Banana Bread recipes, but we thought it would be fun to add yet another to the mix.  With ingredients like applesauce and yogurt, this recipe makes a moist whole wheat loaf.  We think you'll enjoy it, how could you not with chocolate chips in it!

Ingredients for Whole Wheat Chocolate Chip Banana Bread:
(adapted from Skip To My Lou):


1c Joseph's Grainery Soft White Whole Wheat Pastry Flour
3/4 c Joseph's Grainery Hard Red Whole Wheat Bread  Flour
1/2 c sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/4 c vegetable oil
1/4 c unsweetened applesauce
1/2 c plain yogurt
1 egg
1 tsp vanilla extract
3 ripe bananas mashed
3/4 c chocolate chips

Directions:  Preheat your oven to 350 degrees and prepare a loaf pan with cooking spray.  In the bowl of you mixer, combine the dry ingredients.  Gradually add the wet ingredients and mix to combine.  Add the chocolate chips last.  Pour into the prepared loaf pan and bake at 350 for about 45 minutes or until a tooth pick inserted into the middle comes out clean.

Whole Wheat Fruit and Nut Bread

Whole Wheat Fruit and Nut Bread

Looking for a hearty, yet sweet loaf of bread?  This Whole Wheat Fruit and Nut Bread is your answer.  This isn't a quick loaf of bread to make, as there is a fair bit of chopping, but it sure does taste good!  Paired with a cup of tea, I think my Grandpa would agree that this would make a great mid morning snack.

Ingredients for Whole Wheat Fruit and Nut Bread:
(adapted from Whole Grain Gourmet)


2 1/4 tsp active dry yeast
1/4 tsp sugar
1/4 c warm water, (110 to 115 F)
3 1/2 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
1/2 tsp salt
1 Tbs brown sugar
3 Tbs honey
3/4 c warm milk, (110 to 115 F)
1/4 c unsalted butter, melted
1 egg
1 c walnuts, chopped
1/2 c cranberries
1/2 cup prunes, chopped
1 egg white mixed with 1 tablespoon water
About a tablespoon of each of the following to sprinkle on top of the bread before baking:
 flaxseeds, finely chopped walnuts, Joseph's Grainery Cracked Wheat Cereal, chia seeds and rolled oats

1 Tbs unsalted butter, melted (for brushing the top of the baked bread)

Directions:  Prepare a loaf pan with non-stick spray.  Mix the dry yeast and sugar in 1/4 cup warm water. Let the mixture sit until it bubbles (about 5 minutes).

In large bowl, combine 2 cups flour, salt, brown sugar, honey, warm milk, 1/4 cup melted butter, and yeast mixture. Beat 4 minutes at medium speed of mixer with bread attachment, scraping bowl occasionally. Add egg and 1/2 cup flour. Beat 30 seconds at medium speed. Add nuts, fruit, seeds and 1/2 cup more flour. Beat 4 minutes at high speed. Add about 1/2 cup more flour, enough to make a soft dough that is not too sticky. Beat 6 minutes at high speed. Take dough out of bowl, spray bowl with olive oil spray then spray both sides of dough with spray.

Place bowl with dough in cold oven and cover bowl with kitchen towel. On a shelf below the dough, place a pan with hot water. Let rest 10 minutes inside oven.

Remove dough from oven and roll into 12x8 rectangle on cutting board, then roll up tightly into jelly roll, beginning on short end of dough. Pinch seam and ends to seal.  Place seam side down in greased loaf pan and back in oven to rise for about 2 hours until double in size. Make sure to add fresh hot water to the pan in the oven.

Once dough has risen, remove dough from oven along with the pan containing hot water. Turn oven on to 350 F. Brush top of dough with egg white mixture. Sprinkle with flaxseeds, finely chopped walnuts, Joseph's Grainery Cracked Wheat Ceral, chia seeds and rolled oats. Brush on a little more egg white mixture so the oats will stick to top of bread. Sprinkle turbinado sugar all over the top.

Bake bread for 30 to 35 minutes or until golden. Remove bread from pan and cool on wire rack. Brush top with melted butter. Let cool completely before slicing...or you'll have a mess on your hands.

Whole Wheat Naan Bread

Whole Wheat Naan Bread - easy and delicious.

My favorite thing to have when we go out for Indian Cuisine is some cheesey Naan Bread, so MaMa thought it would be fun to find a recipe for a whole wheat naan bread that she could make for me at home.  That she did, I love it!  MaMa likes them too, as they are very simple and easy to make.

Ingredients for Whole Wheat Naan Bread:

2 1/2 tsp (1 pkg) active dry yeast
1 1/2 c warm water
2 Tbs maple Syrup
2 tsp salt
3-4 c Joseph's Grainery Soft White Whole Wheat Pastry Flour

Directions:  In a large bowl, combine the water and yeast.  Whisk in the maple syrup and allow to sit for about 5 minutes.  Then whisk in the salt.  With a wooden spoon, gradually add the flour until it forms a dough that follows the spoon.  knead the dough in the bowl for just a few minutes.  Cover and allow to rise for 1 hour.

Over medium heat, allow a skillet to warm up while you roll out golf ball sized balls of dough on a lightly floured surface.  Roll each ball out to about 1/4 inch thickness.  Spray the skillet with cooking spray. Transfer the rolled out dough to the hot skillet.  Cook until golden brown (about 60-90 seconds), the flip over and cook the other side until it is golden as well.  Pair with your favorite curry dish or even just a bowl of tomato soup.

Thanks to Cheeky Kitchen for the inspiration to try our hand at Whole Wheat Naan Bread.

Homemade Hot Dog Buns

Homemade Hot Dog Buns made with Whole Wheat Flour

What kid doesn't like a good hot dog, or beef brat in this case?  Looking for a way to make lunch time a little healthier?  MaMa made these homemade hot dog buns with whole wheat flour and boy, where they good!  These homemade whole wheat buns are definitely heartier than your typical store bought variety and have so much more flavor.  They are a great way to introduce whole grains into your kids diet, trust me, I'm a kid. ;)

Ingredients for Homemade Hot Dog Buns:

1 c milk
2 Tbs unsalted butter, softened
1 large egg
1/2 c Joseph's Grainery Hard Red Whole Wheat Bread Flour
2 3/4 c all purpose flour
1/4 c sugar
1 tsp salt
1 Tbs instant yeast

Directions:  In the bowl of your mixer, combine the milk, butter, egg, flours, sugar, salt and yeast and knead with the dough hook until you have smooth dough.  Scoop up the dough, grease the bowl and place the dough back in the greased bowl.  Cover the bowl with a damp cloth and let the dough rise for about an hour.

Punch down the dough and divide it into about 10 pieces, shaping each piece into a bun shape.  Place them on a greased baking sheet, cover with a damp towel and allow to rest for 30 minutes.

Preheat your oven to 375 degrees.  Bake the buns for about 12 minutes, until golden.

The recipe says you can freeze these if you don't plan on eating all 10 within a couple of days, we haven't tried freezing them yet, but plan on it.

We found this recipe for homemade hot dog buns in Jennifer Reese's Make the Bread, Buy the Butter.

Irish Soda Bread with Barley Flour

Irish Soda Bread made with Barley Flour

MaMa keeps telling me that I'll need to wear green on Saturday or I'll get pinched.  I don't quite understand, but she tells me it has something to do with St. Patrick's Day.  So to get ready for the big pinch-fest, we thought we'd make a loaf of Irish Soda Bread with our Barley Flour.

Ingredients for Irish Soda Bread:

3 c Joseph's Grainery Barley Flour
1 Tbs baking powder
1/3 c sugar
1 tsp salt
1 tsp baking soda
1 egg
2 c buttermilk (need a  buttermilk substitue?)
1/4 c unsalted butter, melted

Directions:  Preheat your oven to 325 degrees.  Spray a loaf pan with cooking spray.  In a large bowl combine flour, baking powder, sugar, salt and baking soda.  Beat the egg and buttermilk together and add to the flour mixture.  Stir by hand until just combined.  Stir in the melted butter last and pour into the prepared pan.  Bake for 1 hour or until a toothpick comes out clean.  Cool on a wire rack.

Thanks to Country Momma Cooks, where we originally found this recipe and adapted it to our whole grain version.

Whole Wheat Coconut Banana Bread

What's one to do when they have a half of can of coconut milk left over from making chicken curry the night before?  Make Whole Wheat Coconut Banana Bread of course!  It just so happened that MaMa had everything she needed in the pantry to make this scrumptious loaf of bread...and we had the ever-present over-ripe bananas needing to be used up.  When MaMa saw this recipe on Cheeky Kitchen you could see the gears in her head start to turn.

Talk about a moist loaf of bread!  We savored it for breakfast.  MaMa said it was delicious with her morning cup of coffee.

Ingredients for Whole Wheat Coconut Banana Bread:

3 eggs
1/2 c coconut oil, melted
2 very ripe bananas
3/4 c sugar
1 tsp baking powder
3/4 tsp salt
2 1/2 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
1 c shredded coconut, less 1/2 cup for topping
1/2 c coconut milk
1 tsp vanilla

Directions: Preheat your oven to 350 degrees. In a large bowl, cream together the eggs, melted coconut oil, bananas, and sugar. Add the baking powder, salt, whole wheat flour, coconut, and coconut milk. Mix well.

Pour into a large loaf pan that you've prepared with cooking spray.

Combine the remaining half cup of coconut, with a teaspoon of sugar, and then sprinkle on top of your batter before baking. Bake for 1 hour. Remove and let cool before slicing.

Thanks again to Cheeky Kitchen, from whom we adapted this recipe.

Whole Wheat Banana Bread

Whole Wheat Banana Bread with Chocolate Chips

This recipe for Whole Wheat Banana Bread has been a staple in our house for several years, so MaMa is scratching her head as to why we haven't shared it with you before now.  We've shared other banana bread recipes, but not this one.  It's our go-to whenever we have some over-ripe bananas on hand and boy, is it ever good.  My Dad likes it plain, but MaMa and I prefer it with chocolate chips.  ;)

Whole Wheat Banana Bread

by Joseph's Grainery

---

Full Post

Print

Email

Text

---

A great way to use up those ripe bananas

Ingredients

• 1 1/2 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/8 tsp salt
• 2 egg whites
• 1 c mashed bananas
• 3/4 c sugar
• 1/4 c vegetable oil
• 1 tsp vanilla
• 1 c chocolate chips (optional, but oh, so good!)

Instructions

• Preheat your oven to 350 degrees. Prepare a loaf pan by spraying it with cooking spray.
• In the bowl of your mixer, combine all the ingredients. If adding the chocolate chips, stir in by hand. Pour the batter into the prepared loaf pans.
• Bake at 350 for 40 to 50 minutes, until a toothpick inserted in the middle comes out clean.

Whole Wheat Pretzel Buns

Pretzel Buns...MaMa and I have been seeing them all over blog land.  When we originally saw this recipe that called for Whole Wheat Flour on AmyBites, we knew we had to give Whole Wheat Pretzel Buns a try!  If you try them too, we know you won't be disappointed!

Whole Wheat Pretzel Buns

by Joseph's Grainery

---

Full Post

Print

Email

Text

---

A fun way to liven up a burger or use as a simple roll.

Ingredients

• 1 1/3 c warm water
• 2 Tbs warm milk
• 2 1/2 tsp active dry yeast
• 1/3 c brown sugar
• 2 Tbs unsalted butter, melted
• 4 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
• kosher salt or pretzel salt, to taste
• 2 qts cold water
• 1/2 c baking soda

Instructions

• In the bowl of your mixer, mix 1/3 c warm water and the yeast and let stand until it starts to foam. Then add the remaining cup of water, warm milk, brown sugar and melted butter. Stir until the brown sugar is dissolved. Add the flour and mix with the dough hook. Continue to let the dough hook knead the dough for about 2 minutes. Take the dough out and form a log about 2 feet in length. Divide into 8 pieces for buns or 12 pieces for rolls.
• Form the pieces of dough into buns/rolls. Place on a lightly floured surface, cover with a towel and let rest for 30 minutes.
• Preheat the oven to 425 degrees. Lightly grease two baking sheets. In a large pot bring the water to a boil, then add the baking soda. Drop 1 -2 rolls into the bath at a time, letting soak for no more than 30 seconds and turning once. Remove with a slotted spatula and place on a the prepared baking sheets. Sprinkle with salt and cut design in the top of the bun.
• Let each sheet of buns bake in the oven for about 15 minutes, until golden brown (about 8 min for smaller rolls). Let cool for about 5 minutes before serving.

We enjoyed these Whole Wheat Pretzel Buns for dinner as Meatball Sandwhiches.  Talk about a hearty sandwhich!

Whole Wheat Cinnamon Pumpkin Bread

Whole Wheat Cinnamon Pumpkin Bread hot from the oven

Now this loaf of Whole Wheat Cinnamon Pumpkin smelled like a bit of heaven when it was baking in the oven.  The smell of pumpkin wafting through the house, definitely helped make it seem a bit more like Fall around here.  MaMa told me I'd like this bread, but I was a little apprehensive to try it at first, but once I took a bite of it, I think I ate three slices in a row.  I might just be a pumpkin fiend.

MaMa saw this recipe on Cheeky Kitchen, but didn't have all the ingredients on hand that they called for, so she made up her own version of it.

Ingredients for Whole Wheat Cinnamon Pumpkin Bread:

2 eggs
1 c brown sugar
1/2 c coconut oil, softened
15 oz pureed pumpkin
1 tsp baking powder
1/2 tsp salt
1 Tbs cinnamon
2 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
1 tsp vanilla

Directions:  Preheat your oven to 350 degrees.  Grease and flour a large loaf pan.  In a large bowl, combine the eggs, brown sugar, and coconut oil.  Beat until fluffy.  Add the pumpkin puree, baking powder, salt, flour and vanilla.  Mix together just until combined. Pour batter into prepared loaf pan.  Bake for about 1 hour, until the loaf springs back when you touch the center of it.  Let cool completely before removing from loaf pan and slicing.

Barley Bread - Lahey No-Knead Method

MaMa has been having so much fun experimenting with the Lahey No-Knead Bread Making Method, she's been trying all sorts of variations on the loaf she originally posted about.  This Barley Bread is a fun twist.  MaMa says that she'll never need to buy a loaf of bread again, with as easy as making bread is with this method.  I think she might be serious too...we haven't had any store bought bread since she started playing around with this method.

Ingredients for Barley Bread:

3 c Joseph's Grainery Barley Flour
1 1/4 tsp salt
1/4 tsp active dry yeast
1 1/3 c water

Directions:  In a large bowl, stir together the ingredients.  The dough will be shaggy and sticky.  Cover and let sit for at least 12 hours, preferably 18 hours. 

About 30 minutes prior to baking the bread, preheat the oven to 450 degrees.  Once the oven reaches temp, place your dish in the oven to warm (without the dough in it).  Once the dish has warmed, remove the dough from the bowl and form a loaf with your hands and carefully place it in the warmed baking dish.  Bake for 30 minutes covered, then an additional 15 minutes without the cover.  Let cool on wire rack before slicing.

Lahey No-Knead Bread Making Method (part 2)

Success!

Multigrain Bread fresh from the oven using the Lahey No-Knead Method

Last week we told you that we were going to try our whole-grain-hand at the Lahey No-Knead Bread Making Method.  Well, guess what?  We ended up with a tastey loaf of bread, that MaMa says was super-duper easy to make...and we didn't use a fancy, smancy dutch oven to make it either, just a regular old Pyrex dish with a lid, and it worked!

Ingredients for Mulitgrain No-Knead Bread:

1 c Joseph's Grainery Hard Red Whole Wheat Bread Flour
1 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
1 c Joseph's Grainery Barley Flour
1 1/4 tsp salt
1/4 tsp active dry yeast
1 1/3 c tap water (55-65 degrees)

Directions:  In a large bowl, stir together the ingredients.  The dough will be shaggy and sticky.  Cover and let sit for at least 12 hours, preferably 18 hours.

About 30 minutes prior to baking the bread, preheat the oven to 450 degrees.  Once the oven reaches temp, place your dish in the oven to warm (without the dough in it).  Once the dish has warmed, remove the dough from the bowl and form a loaf with your hands and carefully place it in the warmed baking dish.  Bake for 30 minutes covered, then an additional 15 minutes without the cover.  Let cool on wire rack before slicing.

We have a Cracked Wheat version of this bread that we'll be posting soon!

Lahey No-Knead Bread Making Method

Yep, we're finally trying our whole grain hand at the Jim Lahey No-Knead Bread Making Method.  We'd been hearing from several sources that it's definitely the way to go for a simple, no-fuss loaf of bread, but we didn't have a cast iron pot/dutch oven and didn't want to purchase one for an experiment.

A friend Grandpa and Grandma's from high school, Chris Schierman, called MaMa this morning to share her bread making experience using our Hard Red Whole Wheat Bread Flour and the Lahey Method.  It was her call, and the fact that she doesn't use a fancy covered pot to make her bread, that made MaMa decide to try her hand at it.  So, the photo above is of our dough, we're told that it's supposed to be a bit shaggy, so hopefully we're off to a good start.  Now to let it rise for 12-18 hours.

We'll keep you updated on how our little experiment goes.  Have you tried the Lahey Method?  Have you tried it with whole grain flours?  We'd love to hear any pointers you may have!

Barley Artisan Bread

Barley Artisan Bread fresh from the oven.

Barley Flour is quickly becoming MaMa's favorite flour to work with, as it acts very similar to all purpose flour.  We love having a loaf of fresh artisan bread with dinner, so MaMa thought it would be fun to try making it with 100% Barley Flour.

Ingredients for Barley Artisan Bread:

3 c lukewarm water

1 1/2 Tbsp granulated yeast

1 1/2 tsp sea salt

6 1/2 c Joseph's Grainery Barley Flour

Directions:  Mix all ingredients together.  We use our kitchen aid mixer and let it knead the dough for a few (2 or 3) minutes.  Place dough in a floured rubbermaid type container (we use the 17 cups size).  Let the dough rise at room temperature (on your kitchen counter for 2 hours, with the lid of the tupperware cracked open.  Then let rise for another 3 hours in the refrigerator.

This is what happens if MaMa leaves the rising bread within my reach.  :)

Once the dough has risen for at least 5 hours you can make a loaf of bread.  Pull off 1/4 to 1/3 or the dough and form into a ball.  Place the ball of dough on a corn meal covered pizza pan or cookie sheet.  Dust the loaf with flour and cut a simple design in the top.  Let the loaf rest for 30 minutes uncovered.

Place a pan with boiling water in an oven that has been preheated to 450 degrees.  Place the loaf in the oven on the rack above the water bath and bake for 30 minutes.  Let cool a few minutes before serving.

Honey Multigrain Bread

Hot out of the oven - Honey Multigrain Bread 

MaMa's been on a quest to find a bread recipe that she can make on a regular basis for our family's bread needs, to this point, she's made breads that are definitely yummy, but may not be the best "all purpose" type bread.  She wants something that cuts into thin slices, will work for everything from sandwiches to toast.  Guess what?  She's found the recipe!  We loved this Honey Multigrain Bread.  It made wonderful sandwhiches.  We enjoyed it sliced, toasted and buttered for breakfast.  It was an all around great loaf of bread.

We adapted this recipe from one we found on My Fiance Likes It, So It Must Be Good.

Honey Multigrain Bread

Print This Recipe

Ingredients:
1 1/2 c water, warm
1 1/4 tsp active dry yeast
1/2 c oats
3Tbs of honey
4 Tbs unsalted butter
1-2 tsp salt
4 c Joseph's Grainery Hard Red Whole Wheat Bread Flour
1 c Joseph's Grainery Barley Flour
oats, for dusting (optional)

Directions:
In a large bowl, combine the yeast and 1 c warm water. Allow to sit for 5 minutes. Then add the oats, honey, butter, and salt. Mix until butter has melted.

Stir in both flours and yeast. The dough will be relatively shaggy. Add water (in 1/2 cup increments) until you have a manageable dough.

In mixer, with dough hook, knead for about 7 to 10 minutes, or until dough is smooth and elastic.
Oil a large, clean bowl and form your dough into a ball. Turn dough ball to lightly cover with oil in bowl. Cover loosely with plastic wrap and a warm, damp towel and leave for about an hour until it has roughly doubled in size.

Turn dough ball onto floured surface again and punch down. With a floured rolling pin, roll dough out into a rectangle and fold like a business letter. Turn once and roll out and fold once more.

Fold in the sides to get a nicely shaped loaf. Grease a bread loaf pan and place dough, smooth side up in pan. Using a pastry brush, brush on enough milk to lightly coat the top. Lightly sprinkle oats on top, if desired. Cover with warm towel and let rise for another 30-45 minutes.
Cut 3 diagonal slashes on top of bread and place in oven on middle rack.
Place a baking sheet underneath and add about 1/2 to 1 cup of water.
Heat oven to 375 F and bake for about 45 minutes, or until outside is golden and bread is cooked through.

Cool on a wire rack before cutting.

Carmel Apple French Toast

Carmel Apple French Toast with Whole Wheat Walnut Bread

You wanna know how we ate most of the loaf of the Whole Wheat Walnut Bread that MaMa made for yesterday's post?  Carmel Apple French Toast.  It was de-licious!

Ingredients for Carmel Apple French Toast:

6 slices of Whole Wheat Walnut Bread
2-3 eggs
large splash of milk
1 tsp cinnamon
1 apple, chopped
carmel topping
maple syrup
Directions:  In a shallow dish, whisk together the ingredients.  Lay each slice of bread down in the mixture and turn over to coat both sides.  Cook for about two minutes each side over medium heat.  While the toast is cooking, throw the chopped apple on the skillet with the toast and saute it for just a short while, letting the apple get a bit tender.

Plate the French toast and top with the apples, carmel sauce and maple syrup.  Yumm!

Whole Wheat Walnut Bread

Whole Wheat Walnut Bread

If you're looking for a whole wheat bread that has a fun twist to it, but is still very versatile, MaMa says you might want to try this one!

1 c milk
2 1/2 tsp active dry yeast
3 Tbs lemon juice
2 Tbs vegetable oil
3 c Joseph's Grainery Hard Red Whole Wheat Bread Flour
2 Tbs brown sugar, firmly packed
1 tsp salt
2/3 c walnuts, chopped

Directions:  Warm the milk in the microwave until it is warm to the touch, if you get it too hot, allow it to cool. Once the milk is lukewarm, add the yeast and allow to sit for about 5 minutes.

Meanwhile you can combine all the ingredients in the bowl of your mixer, then add the milk and yeast mixture. Using the dough hook, mix all the ingredients together and allow it to knead the dough until it is soft and smooth.  Cover and allow the dough to rise until it's doubled in size, about 1 hour.

Grease a loaf pan.  Punch down the dough and form it into a loaf, placing it into the prepared pan.  Cover it and let it rise for about another hour and a half, until it's crowned about 1 inch past the rim of the pan.

Near the end of the 2nd rise, preheat the oven to 350 degrees.  Uncover and bake for about 40 minutes.  You'll want to tent it with foil after the first 15 minutes.  When it's golden brown, remove it from the oven and brush with melted butter.  Allow the bread to cool for at least 30 minutes before slicing.


You'll have to come back tomorrow to see how we ate most of this loaf of bread!