Healthy Living with Anita.

Ingredients

1 cup old-fashioned oats

1 1/2 cups organic bread flour

1 1/2 cups whole-wheat flour

1/2 cup warm brewed coffee, light beer or water

1 teaspoon cocoa powder

1 Tablespoon molasses

1 Tablespoon salted butter, melted + 1 tsp. for top & pan

2 Tablespoon organic Agave nectar

1 teaspoon brown sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon instant yeast

Preparation

1. Preheat oven to 450 grades Fahrenheit. Use a small container and mix together brown sugar, warm coffee, yeast, molasses and agave nectar. Set aside.
2. In a large bowl, combine bread flour, whole-wheat flour, 3/4 cup old fashioned oats, cocoa powder, baking soda and baking powder.
3. Pour the wet ingredients from step-1 into the dry and add melted butter. Mix and knead bread with your hands. Place loaf of bread into a basket to rise in a dry place of your kitchen for about 45 to 60 minutes. 3.1 Remove bread from basket. Knead your bread again over a flour surface.
4. Brush with butter a 9×5-inch loaf pan. Place loosely parchment paper over greased pan and slightly grease parchment paper bottom and sides. Place bread into the pan. 4.1 Brush top of bread with butter and sprinkle top with left (1/4 cup) of oats.
5. Place bread into middle rack of the oven and bake it for 15 minutes. Lower the oven temperature to 400 grades Fahrenheit and bake it for another 30 minutes or until a toothpick comes out clean.
6. Turn bread out into a wire rack to cool. Enjoy warm with some butter! 🙂

Note: You can also use Honey, instead of Agave nectar in this recipe.

Enjoy!

Ingredients

4 1/2 cups of Whole wheat bread flour

1 cup (starter, see my recipe) or 1 Tablespoon of dry instant yeast dissolve into 1/3 cup of warm water + 1 teaspoon sugar

1/4 cup Vegetable oil

1/4 cup honey

1/4 cup molasses

1/4 cup warm milk

1/3 cup cocoa powder

Preparation

1. Place in your stand mixer, flour, milk and homemade starter(yeast). Mix until combined. 2. Add honey and mix.3. Add molasses.4. Incorporate whole wheat flour and cocoa powder and mix well until dough leaves the sides of the bowl.

5. Transfer the dough to a lightly flour surface. Knead the dough for about 2 to 3 minutes.6. Transfer the dough to a lightly greased glass large bowl. Cover with plastic wrap.(oil the bottom of the plastic wrap so dough won’t stick to the plastic wrap when rise up).Place it into the warmest spot in your kitchen and let it rise for about 2 hours.7. Gently knead the dough again over floured surface but do not over knead it. Place the dough into a floured proofing basket to rise again for about 1 to 2 hours. Cover with towel.

8. Preheat your oven to 450 grades Fahrenheit. Using a pizza stone position it in the middle rack of your oven.

9. Take out hot stone from oven and invert gently the bread over the stone. Score(slash) your bread using a sharp knife or a razor blade. Scoring help create a beautiful loaf of bread to expand and also will inhibits rising with a delicious thin crust.10. Place it into the heated oven and bake for 35 to 40 minutes.

11. Remove bread from oven. Place bread over a rack to cool for about 45 minutes to an hour. Enjoy!

Recipe will be posted!

” Using our mother-dough Homemade Starter (see recipe on my site) on how to make it”.

Ingredients

6 1/2 – 7 cups 00 bread Flour or All-purpose flour

3-4 cups of water

1 1/2 teaspoon sea salt

1/4 cup sourdough homemade starter

2 cups of pitted Kalamata Olives.

Preparation for making your Homemade Rustic Sourdough Bread:

1. Add flour, water and salt into a large bowl. Mix until well combined. Cover with a kitchen cloth. Leave it to rest until the starter has ripens.
2. Add the starter to the hydrated flour. Mix well and add olives. Knead over a floured surface by stretching and folding your dough.
3. Divide dough into two equal parts. Transfer dough into a larger bowl greased with olive oil, allowing dough to ripen and rise overnight at room temperature covered with plastic wrap. You can also place dough into refrigerator, or left over counter for two hours if you would like to bake it the same day.

-Proofing dough overnight.

4. Transfer shaped dough into well floured breadbaskets. Leave at room temperature over counter top for another 1 to 2 hours to rise in baskets.

5. A cast-iron Dutch oven makes a great bread oven. Place shaped bread dough over parchment paper. Once temperature is reached, carefully remove the hot Dutch oven from oven and place it over your stove. Remove the lid and score the top of your bread loaf. 6. Cover the loaf with the hot lid. Return it fast into the hot oven.7. After 20-25 minutes, remove the lid of hot Dutch oven and drop oven temperature to 450 grades Fahrenheit. Continue to bake for 30-35 minutes or until your color and crust’s crispiness is desired. (Also, a pizza stone can be used by transferring your dough to preheated stone).

8. Remove bread from Dutch oven or stone. Allow to cool over a rack if you can and enjoy!

Note: Remember always to start with your room temperature mother dough(starter) and feeding it after each use. Use about 1 cup of flour to 1/2 cup of water. Stir vigorously to combine, cover and place it in the fridge.

Recipe will be posted soon!

Delicious Brioche Sandwich

Best loaves of bread look like these…

Crusty sourdough, hand-mixed with a long natural fermentation with fresh organic rosemary and the special touch of  our hands.

Please see recipe on my site.

A slice of Heaven!