Danni3ll3's blog

Cedar Mountain’s Grass Roots Bread - Mixer Version

All of my other bread related obligations are done, so I can finally bake for the family. Cedar Mountain had posted a wonderful recipe that he called “Grass Bread”. This is an almost identical recipe with a few tweaks from me. Thank you, CM, for sharing that recipe.

Recipe:

Makes 3 loaves

Add-ins

25 g hulless oats and 75 g water

38 g wild rice and 114 g water

25 g barley flakes and 75 g water

63 g large flake oats and 125 g water

Dough

75 g rye berries

I got 48 loaves done for my Xmas orders, and these are 12 extra loaves for those who missed out on the original ordering. I have a dear friend that owns a Fresh Fruit Bouquet place and she gave me space in her commercial freezer to store the loaves. These orders are being picked up there so she offered to do a mini Open House where a few of us will be selling pottery and a few other crafts. We have done a wee bit of advertising and so hopefully we will all sell some of our wares and make a few more people happy. I think I am crazy for having baked 60 loaves over a couple of weeks. 

 Xmas batch # 3. One more batch of this same recipe and I’ll have all my Xmas orders done! ?

Makes 3 loaves

 INGREDIENTS

770 g unbleached flour

110 g high extraction Red Fife flour (Mill 125 g Red Fife berries and sift. Save the bran for the levain.)

50 g freshly ground flax

1 tsp vital wheat gluten

620 g filtered water + 25 g

180 golden raisins (sultanas)

180 dried cranberries

35 g plain yogurt

2 tsp ground cinnamon

This is baking batch #2 of the Xmas sourdough orders. 

I want to thank Wendy (Lazy Loafer) for outlining her method of bulk fermentation in the fridge and proofing/baking the next morning in her posts as I used this for the first time to accommodate my schedule. 

Recipe

Makes 3 loaves

696 g unbleached flour

4 g vital wheat gluten 

250 g high extraction red fife flour (I milled 285 g of red fife berries and sifted it. Save the bran for the levain)

I don’t know why I do this to myself but I am doing Xmas Sourdough orders again like last year. The plan was to simplify and only offer two kinds of breads but somehow, I can’t say no and I am doing 3 kinds. And not only that… last year, I limited my orders to 36 loaves… somehow things go away on me and I am doing 48. So that means 4 baking sessions as I can only make 12 loaves at a time. 

I haven’t done this bread since the spring so it was time to give it a shot with the slap and fold method that I have been using for the last little bit. I increased the amount of whole grain a bit to get a bigger and healthier loaf. Hoping that this isn’t too much for the 3 quart Dutch ovens I have. 

Recipe:

 Makes 3 loaves

200 g spelt berries

200 g rye berries

200 g Kamut berries

820 g unbleached flour

50 g freshly ground flax

950 g filtered water

26 g Himalayan pink salt

40 g local yogurt

While looking through the kitchen pantry for inspiration, I came across a bag of Wild Blend Rice made by Lundberg. I normally use this rice for a wonderful Chicken & Wild Rice Soup made in the Crockpot but I had bought too much and this bag was sitting there saying to me: “You have been lusting after Ian’s Rice breads for some time, so here I am!”. Who am I to argue with a bag of rice? Ha ha!

I have Peter Reinhart’s Artisan Breads Every Day and  between Ian’s posts and this book, I managed to put this one together. 

Recipe

I got a request for a “7-grain with Bulgur” that I apparently made a while ago. The only thing I could figure out was that it had to be Hamelman’s 5 grain Levain that I had made with Bulgur. So here is a 7 different flours with seeds and grains version not counting the AP flour. 

Makes 3 loaves

Liquid Levain build 

272 g flour 

343 g Water 

55 g Starter (if kept in the fridge, fed a few times prior to using in the Levain)

Soaker

100 g bulgur

100 g Flaxseeds 

My brother asked me if I had any extra bread for his mother-in-law but all of my Kamut 3 Ways with Honey were spoken for. I had some left over levain after I mixed up my other dough so I threw this recipe together. Unfortunately, I didn’t have time to mill fresh flour, however, I did use flour from our local Brule Creek mill so it wasn’t all commercial flour. 

By the way, I am not sure if this qualifies for a 1-2-3 dough but I used that as my starting point.

Recipe

Makes two large loaves

Soaker