Sunday, September 11, 2011

Sunflower Seed and Honey Wheat Bread




I spent my Saturday morning working at the farmers market.  I can not say enough how great it is to have this market less than a block from our door.  While at the market, we started discussing homemade bread.  I have attempted making bread a few times.  Neither attempt has been successful.  I can't even begin to pinpoint what I've done wrong.  The amount of flour, the temperature, the cooking time all seem to be off.

One of the recipes in my stack is for bread.  So when I saw the warm sunshine coming through our kitchen window, I thought why not give it another try.  I know many people are able to make their own bread.  I think maybe sometimes I don't have the patience for it.  A while back, I bought the book Artisan Bread in just Five Minutes a Day.  I've heard raves about this book.  However, something in me says that I have to make one successful loaf the old way first.  Here's to hoping today is the day....

The dough rose like it should...high hopes...and then...


I ended up with a dense small loaf of bread.  Third time was not a charm.  But I will continue to try.  Patience is a virtue...

One more thought before I sign off.  We ate at a fish fry at a local church today.  This church is great at organizing community efforts.  Today's fish fry raised money to purchase books through Dolly Parton's foundation for all of the kids in the local community.  Anyway, while we were there, someone asked what we were feeling 10 years ago on 9/11.  Now I don't want to talk to much about 9/11 and the 10 year anniversary, but I found this question very interesting when I actually thought about it.  Aside from the feelings of hurt and sympathy for all the family and friends of the victims I felt vulnerability.  It was the first time I had really felt vulnerable.  That day has had an effect on how we all live our lives now.  What do you remember feeling?

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 3-1/4 cups warm water (110° to 115°)
  • 1/4 cup bread flour
  • 1/3 cup canola oil
  • 1/3 cup honey
  • 3 teaspoons salt
  • 6-1/2 to 7-1/2 cups whole wheat flour
  • 1/2 cup sunflower kernels
  • 3 tablespoons butter, melted

Directions

  • In a large bowl, dissolve yeast in warm water. Add the bread flour, oil, honey, salt and 4 cups whole wheat flour. Beat until smooth. Stir in sunflower kernels and enough remaining flour to form a firm dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down; divide into three portions. Shape into loaves; place in three greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
  • Bake at 350° for 35-40 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks to cool. Yield: 3 loaves (12 slices each).
http://www.artisanbreadinfive.com/

http://imaginationlibrary.com/usa

http://www.tasteofhome.com/Recipes/Sunflower-Seed---Honey-Wheat-Bread

http://www.tippecanoefarmersmarket.com/

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