Seriously, bread? Now she’s making her own bread? My recent trip to France inspired me to get back on the wagon and make my own loaves. We didn’t once eat packaged store bought, not once, and we ate more than our share of the stuff. Plus, it’s in the genes. My Grandma is a breadmaking pro and Mom used to bake a white bread that we’d puddle with butter and eat while it was still steaming.
Here’s pix from the first day of the newly inspired me and a buttermilk seed bread that turned out great! I’m so psyched about this Wonder Mill. I’ve wanted one for a long time. You just pour the grain in the top and you end up with flour. Freshly ground flour makes a difference. Simple pleasures! Love good food!!
I added a little donkey in the pictures to entertain those of you who I KNOW are thinking there is no way in H-E double hockey sticks you are gonna make your own bread. I got ya covered! If you do get all crazy and decide to try making your own loaf, tell me all about it!
Recipe is at the end.
Click HERE to see my guest posts on the WonderMill site and get more ideas for cooking with grains.
Buttermilk Seed Bread
Mix all this in a small bowl and let stand about 10 min. until it’s bubbly.
- 1 .25 oz package active dry yeast (That’s 2 1/2 teaspoons if you’re like me and have the big daddy jar of this stuff!)
- 1 teaspoon sugar
- 3/4 cup very warm water (110 degrees or 45c – hot enough to get the yeast to do it’s thing but not so hot that it kills it. I run water over my wrist, if it burns , too hot.)
Add to above:
- 1 1/2 cups buttermilk
- 2 tablespoons melted butter
- 3 tablespoons honey
Stir that in then add:
- 2 teaspoons salt
- 2 tablespoons sesame seeds
- 2 tablespoons flax seeds
- 2 tablespoons poppy seeds
- 2 tablespoons sunflower seeds
- 2 cups whole wheat flour
Stir to combine then add:
- 4 cups white flour (add in 1/2 cup at a time then stir)
Mix well with wooden spoon. When dough has pulled itself together dump out onto a floured surface and knead that baby until smooth and elastic. That’s bread talk for a solid ball of dough that is well mixed and holds together nice. Takes about 5 minutes. Lightly oil a large bowl, place the dough inside, cover with a damp cloth and put in a warm place til it rises about double in volume. Takes an hour, usually.
Punch down the dough, divide in half. Shape into loaves. I like an artisan loaf with lots of crust so I form mine into balls and put them on the baking pan or stone. The other way is to shape them into an oblong ball and press them into oiled loaf pans. Whichever way you choose, do that now. Let them rise again about 35 minutes then bake at 375 degrees (190c) for about 30 minutes or until tops are brown. Don’t forget to preheat the oven before baking. I turn it on about half way through the last rise.
There ya have it? Are you gonna go for it? I’m on a quest for an easy, moist, honey whole wheat bread, if you have a fave, send it on over, I wanna try it!