Recipe of the Day: #2

Instead of throwing my computer through the window, I’ll just have to post this recipe without pictures.

This is the bread recipe everyone eats in The Goat Cheese Making Class, and the recipe so many have asked for!  Only, without pictures.  I just uploaded to my computer and posted 27 exceptional pictures on thegoatcheeselady.com (picture credits go to Michele from today’s class) and after at least 30 minutes and 797 clicks to get them all on this post, they promptly disappeared.   Where?  I have no idea. 

So, instead of another 797 clicks and 30 minutes to get them on again, risking loss again, I’ll keep the windows intact and post the recipe the old fashioned way:  without pictures.

The Goat Cheese Lady’s Whole Wheat Bread Recipe

2 cups really warm to hot water

1 Tbsp. active dry yeast (nothing special, just regular ol’ yeast)

1/3 cup honey

1/3 cup oil (any oil will work, I use olive oil mostly)

3/4 Tbsp. salt

5 cups freshly ground whole wheat (I use hard red wheat berries)

1/3 cup gluten flour

1.  In a bowl, mix the yeast in with the water. 

2.  Add the honey and the oil to the yeast mixture.  Stir to mix everything, dissolving the yeast.  Let sit while you do the next steps.

3.  Put flour, salt and gluten flour in a mixing bowl.  Mix to combine.

4.  Make a well in the middle and pour in the yeast mixture.

5.  Mix.  It’ll get really sticky now.  If you have a Kitchenaide mixer, keep mixing with the dough hook.  If not, stir in as much flour mixture as you can, then turn it all out on the counter and knead it until everything is incorporated.  Add more flour as needed to keep the dough from sticking to the sides of the Kitchenaide bowl or to your hands.  Once it stops sticking to the sides with the Kitchenaide on medium high to high, let it mix for 10-30 more seconds until it seems pretty evenly mixed.  If hand kneading, knead for 8-10 minutes.

6.  Put in a bowl, cover it and let it rise for 30 minutes to an hour.

7.  Punch down.

8.  Take out of bowl and knead it into a log.

9.  Twist the log in the middle to break it into two pieces.

10.  Make each piece into a smaller log, rolling it like a jelly roll.  Leave the seam on the bottom and pinch and tuck the ends under.  Put each roll into a Pam sprayed bread pan.  Cover and let rise 30-45 minutes.

11.  Put in a preheated 350 degree oven for 30 minutes.

12.  Remove from oven, let cool for 10 minutes.

13.  Remove loafs from pans and let cool completely, if you can wait.  Otherwise, eat right away.

This bread is DELICIOUS as many of you know!!!  It’s a great recipe for our altitude (6500ish) and holds together really well.

Once you try this recipe, comment here on how it turned out!

-  The Goat Cheese Lady

 

About these ads

About The Goat Cheese Lady

I am Lindsey. I am an urban farmgirl attempting to balance city and farm life. I make cheese. I milk goats. I am married to the Animal Whisperer, man of exceptional knowledge and patience, I have two boys who are louder than my sister and I ever were, two big dogs, a few milking goats, some egg laying chickens and rabbits. Coyotes, rattlesnakes, deer, bear, and bobcats are frequent visitors. Just around the corner is the city. The pool. Yoga. The neighborhood friends. But we...and our farm...are hidden...by the rocks.
This entry was posted in Bread Making, Farm Life, Recipes and tagged . Bookmark the permalink.

2 Responses to Recipe of the Day: #2

  1. Melanie says:

    Thanks for the recipe! I’m with you on the computer……SO frustrating when they don’t work like we want them to. We’ll wait patiently for pictures…..actually, I have my own pictures of that bread! :D

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s