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 The Goat Cheese Lady

I am Lindsey. At first I was a city girl. Growing up, the closest thing I had to farm animals were a cat and a cockatiel. In 2009, Herbert (my husband) and I bought our first milk goat and I instantly became an urban farmgirl, attempting to balance city and farm life..before I knew “urban homesteading” was a thing. That’s when we began The Goat Cheese Lady Farm, hence The Goat Cheese Lady blog you’re visiting now. After moving to the country in 2014, I embarked on life as a rural farmgirl. We continued teaching farm and cheesemaking classes, raising more goats and began construction on our cheese creamery. But life had other plans and in 2017, we decided that, due to financial and health issues, we had to close the farm for business. No more classes, no more creamery, a lot less milking. We went back to off farm jobs, I as an Occupational Therapist, Herbert in construction with his business, D&A Home Remodeling. At that point, I made a silent promise to myself that I would corral my entrepreneurial mind and focus on a job for a year. Well, it has been a year and I am back. Not to classes, cheese, soap or lotion, but back to writing. I love it. I’m not sure where it will lead me, but that’s where I’m starting. I’ll continue to write as The Goat Cheese Lady for now, and whatever the future holds, I’ll let you know. Our two boys are 14 and 11 and continue to be louder than my sister and I ever were. We have two dogs, Montaña and Flash, a cat, Jumpy, a flock of chickens and three goats. Yes, we still have Lucy, the goat who helped us start it all and was milked by over 1,000 people. She’s retired but still the boss. Chocolate provides enough milk for our family with some to spare for the dogs. Soccer friends, school friends, coyotes and mice are frequent visitors. There are way too many flies and every so often we see an owl. I’m glad you’re here. Sometimes you’ll laugh out loud, other times you’ll be inspired to appreciate the small things. My hope is that, over your morning cup of coffee or your afternoon work break, you’ll enjoy the antics and inspiration that are my daily life. Lindsey
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! 😀

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