Wednesday, January 20, 2010

Won't Be Long Now!

The delivery date of our grains given to me was Feb. 22. However, they also say it will probably be a couple weeks before that, so stay on the alert! I know some of you are running low and will want yours right away.

And for those of you who are just finding me, don't worry! I ordered plenty extra of the main grains. If you know you will want something, however, don't just wait until pickup. Let me know and I will put your name on it so you can be sure you get your grain.

Just wanted to let you know as well that when I placed the order, I found that grain prices had gone up since I made my price list. If you already placed an order, I am honoring the prices first given to you. But if you want to add to your order, you will be charged the new prices on the added items. Just didn't want you to be surprised. For most grains, the price change was not much, maybe only 50 cents. But for some, for instance, spelt, the change is a little more like $10. But this is the way of the grain market . . . prices will fluctuate! If you need a new price list before hand, just let me know and I will send it your way.

Monday, January 18, 2010

Whole Wheat Buttermilk Pancakes

Made these on Saturday morning with blueberries . . . so very good!

2 c. whole wheat flour (Prairie Gold)
2 T honey
1 1/2 c. buttermilk
1 egg
1/4 c. canola oil
1 T baking powder
1 tsp. salt
add water to thin if needed

Be creative! Add nuts, chopped apples, whatever you like.

Friday, January 15, 2010

Variations for Basic Whole Wheat Bread

I owned a very small little bakery for a short while during our time in Alaska, our specialty being Whole Wheat Bread, of course. We came up with a few specialty recipes I'll share with you. Just throw in a few extras to the Basic Recipe. All of these are ingredients are per 1 loaf, so keep that in mind if you make the large batches like I do. Also, for some reason, specialty breads really need to cook to a higher temp than the basic recipe. I don't know the science on why this is, but it's just dough-y if you cook it to 160-180 like I mentioned in the basic recipe. These aren't done until about 190 degrees.

Jalapeno Cheddar -- my two daughters' absolute favorite of all the specialty breads!
1/2 cup chopped jalapenos (from a jar)
6 oz. cubed cheddar
2 cloves pressed garlic

Rosemary Olive
2 cloves pressed garlic
1/2 c. chopped kalamata olives
1 T rosemary

Roasted Corn & Pepperjack
In 1 tsp. olive oil, saute 3/4 c. frozen corn until it begins to brown
6 oz. cubed pepperjack cheese
2 cloves pressed garlic
1/2 tsp. cumin

Sun-Dried Tomato & Feta
3/4 c. chopped sun-dried tomato
4 oz. feta cheese
2 cloves pressed garlic

Garlic-Herb -- this is a great one just for dinner rolls!
1 T oregano
1 T basil
1/2 T rosemary
3-4 cloves pressed garlic
Brush with olive oil after baking

Cranberry Orange
1/2 tsp. cloves
1 tsp. cinnamon
3/4 c. chopped pecans
zest of about a 1/3 of an orange
1/3 of an orange, chopped

Apple Walnut
1 tsp. cinnamon
3/4 c. chopped walnuts
1/2 granny smith apple, chopped

Blueberry Cream Cheese -- this one is really like dessert, or a good breakfast slice!
1st, mix 3 ounces cream cheese, 1/4 tsp. almond extract, and 1 T honey together.

Next, add 3 oz. dried blueberries to dough, then roll out into a big circle, about 15 inches in diameter. Spread cream cheese mixture in center of circle, leaving a rim of about 4 inches. Fold this dough rim up and cinch together tightly. Flip over and bake. So incredibly good!!

Thursday, January 14, 2010

Basic Whole Wheat Bread

10 cups Prairie Gold wheat berries (ground makes about 14-15 cups flour)
6 cups moderately hot water (about 110 degrees-very hot tap water)
2/3 cups oil
2/3 cups honey
3 T SAF yeast
1/3 cup vital wheat gluten
1/8 tsp. vitamin C crystals
2 T salt

Pour water, oil, honey, enough freshly milled flour for the mixture to look like oatmeal (6 cups or so), and yeast into Bosch mixer. Mix well & let sponge (sit) for about 15 minutes while the yeast dissolves & gets active.

Add 2 tablespoons salt and gluten. Begin to add more flour a little at a time until you see it begin to clean the sides of the bowl and the dough is tacky to touch. As it mixes, the dough will stiffen, so don’t add too much flour. (You can add water if you have too much flour) Let your Bosch run on speed 2 for about 6 minutes. With just a little bit of oil on your fingers, test a ball of dough to see if it stretches without immediately tearing. When it will thin out upon pulling like this, the gluten is developed and it's ready. Preheat your oven to it's lowest setting (about 200 degrees) for about 5 minutes then turn off your oven. Divide your dough into 6 loaves and place into prepared pans.

Let the bread rise in the warm oven for 20 minutes, then pull out and heat your oven to 350 degrees. Carefully move loaves back into oven and bake for 20-25 minutes. I like to use a thermometer to determine done-ness. Bread is done at 180 degrees.

(If you have a convection oven, you don't need to remove the loaves after the 20 minute rise--just turn your oven on to 350 and leave them in the oven)

Immediately invert loaves onto cooling racks and leave until they are completely cool. Place in bags. Enjoy the first slice right away, then store some loaves in the freezer. This bread keeps well for a couple weeks frozen. NEVER put your bread in the fridge!! It dries it out quickly doing this. Just keep it out on your counter in its bag for all to enjoy!

**You will have flour left over. Keep in the freezer to retain freshness and use for pancakes sometime later in the week! Or use for your next batch of bread, but be sure and warm it to room temp before adding into your dough.

Tuesday, January 12, 2010

Orders due January 16th!! & Bread Classes

I will be calling in my order for grains on Monday, January 18. So it would be great to have your orders by Saturday. If you're needing a price list, please let me know via email. You can reach me at

Also, Bread Classes are coming! Watch the blog for more information.

The Beginning . . .

In beginning this new business venture, the only name our family could come up with was Yummy Bread. Of course, on baking days for many years in our home, you would never hear someone say "Mom's making that great whole grain bread she makes today". No, instead you would hear "Hey! Mom's making her yummy bread today!" So it seemed appropriate that we simply call ourselves Yummy Bread, because that is, in fact, what it is!

So, if you are like me and enjoy making Yummy Bread, hopefully you will find a few things you need by referring to this blog. I've got a few recipes to share and I'd love to hear of any you have that you'd like to post. And if you need any grain, please let me know . . . ordering day is coming up soon!