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Healthy Living with Anita.

Sharing my love for people through my cooking.

Browsing Category ORGANIC BREAD

ORGANIC BREAD

Anita’s Delicious Oat Brown Bread

  • November 19
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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.

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ORGANIC BREAD

Anita’s Irresistible Olive and Fresh Thyme Bread

  • October 5
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BREAD FLOUR 2020

YEAST DOUGH 2020

BREAD FLOUR ADD YESAT 2020

BREAD ADD OLIVE JUICES 2020

BREAD 2020 KNEAD

BREAD KNEAD INTO LONG SHAPE 2020

BRAED 2020 LONG IN BASKET

BREAD 2020 LONG RISE

BREAD 2020 TOUCH

BRAED 2020 BAKED

BREAD IN BASKET

BREAD 2020 OLIVE

Enjoy!

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ORGANIC BREAD

Anita’s Homemade Whole Wheat-Honey Sourdough Bread

  • July 24
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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.WHOLE WHEAT BREAD IN MACHINE 2. Add honey and mix.WHOLE WHEAT BREAD ADD HONEY 20203. Add molasses.WHOLE WHEAT BREAD 2020 ADD MELASSE4. Incorporate whole wheat flour and cocoa powder and mix well until dough leaves the sides of the bowl.WHOLE WHEAT BREAD ADD COCOA POWDER

WHOLE WHEAT BREAD 2020 MIX

5. Transfer the dough to a lightly flour surface. Knead the dough for about 2 to 3 minutes.WHOLE WHEAT BREAD KNEADED6. 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.WHOLE WHEAT TO RISE COVERED WITH PLASTIC 20207. 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.WHOLE WHEAT BREAD 2020 IN BASKET

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.WHOLE WHEAT BREAD ON STONE 202010. 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!WHOLE WHEAT BREAD WITH HONEY 2020

 

 

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ORGANIC BREAD

Anita’s Homemade All-kind Bagels

  • May 25
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Ingredients

3 cups organic bread flour

1 cup organic whole wheat flour

2 cups warm water

1 1/2 Tablespoon instant yeast

1 Tablespoon honey or barley malt

1 teaspoon salt

Poaching liquid:

1 gal water

1/4 cup honey

1 ounce baking soda

Seasoning

sesame, poppy, caraway seeds

kosher salt

Preparation

  1.  Using a stand mixer with the dough hook attachment combine all ingredients. Mix in low speed for about 2 to 3 minutes to blend all ingredients.
  2. Increase speed to medium and knead in machine for about 8 to 10 minutes until dough is smooth but firm.
  3. Place dough on an unfloured workbench area. Cover and ferment for about 30 to 35 minutes with a damp towel. Flatten dough into a rectangle.

 

PI C OF ME ROLLING DOUGH

bagel-rolling before cutting school NEW

4. Cut the rectangle shaped dough into 5-6 inches wide strips, Divide each strip of dough into 4 ounces pieces. Use a scale.

bagel shaped dough to bench proffing 2020

5. Roll each strip of dough over a surface and then wrap dough around one hand to form the bagel. Place them over a parchment paper lined sheet pan.

bagel procedure

bagels on tray 2020

6. Let shaped bagels proof for about 20 minutes. Meanwhile prepare poaching liquid by combining barley malt or honey, water and baking soda in a large wide pot. Bring it to a boil and lower the heat just before adding the bagel to the poaching liquid. Four to Five bagels at once. Leave bagels in poaching water for about 1 minute on each side. Continue poaching rest of bagels.

 

bagels float 2020

 

7. Remove bagels from poaching liquid using a slotted spoon, and place them on paper lined sheet pan. Sprinkle with your desired toppings.

bagels after boiled NEW 2020

 

8. Place bagels into a prepared paper lined baking sheet and bake on a preheated 450 grades Fahrenheit oven for about 20 to 25 minutes or until golden brown. Remove from oven and let them cool on the baking sheet for about 10 minutes. Transfer to a wire rack to cool completely. Enjoy!

bagel baked topped with poppy seeds, sesame seeds 2020

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ORGANIC BREAD

Anita’s Challah Bread

  • May 8
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Ingredients

3 1/2 – 4 cups Organic Bread Flour

2 1/2 teaspoon active dry yeast

3/4 cup hot water (90 grades Fahrenheit)

2 tablespoon Honey

1/2 cup Unsalted butter, melted

1/2 cup warm water

4 Eggs

1/2 teaspoon salt

Topping

1 egg beaten with 1 tablespoon milk

Poppy, Sesame seeds or Flaked sea salt

Preparation

  1. Dissolve yeast in the hot water and stir in honey. Let it sit until yeast is foamy.
  2. Use a mixer fitted with a dough hook and incorporate into the bowl warm water, melted butter, eggs, salt and 1 cup of the flour. Add in the dissolved yeast and mix until smooth.
  3. Incorporate rest of the flour. Continue mixing for about 4 to 5 minutes until dough becomes elastic.
  4. Place dough in a lightly greased bowl, cover with plastic wrap until doubled in size fro about 2 hours.
  5. Line a baking sheet with parchment paper. Punch down dough and divide into three long logs braided, pinching them first at one end and then the other end, or divide dough into 6 equal portions approximately 6 ounces each. A turban-shaped loaf is shown also below.
  6. Transfer the braided loaf into the sheet pan and let it rise for about 30 to 45 minutes. Meanwhile, preheat oven to 350 grades Fahrenheit.
  7. Brush the loaves with egg wash and sprinkle with flaky sea salt. Proof again for about 30 to 45 minutes until double in size.
  8. Bake at 350 until golden brown for about 35 to 40 minutes. Enjoy!

 

CHALLAH DOUGH

 

CHALLAH TURBANT

CHALLAH BREAD AFTER BAKED 2020

CHALLAH INDIVIDUAL

CHALLAH BREAD SMALL

CHALLAH IN PROOFER

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ORGANIC BREAD

Anita’s Homemade Sourdough Olive Bread

  • October 15
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” Using our mother-dough Homemade Starter (see recipe on my site) on how to make it”.

STARTER (MOTHER DOUGH)

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.

bread dough proofing

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.

BREAD IN BASKET

BREAD INTO TWO BASKET

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.BREAD WITH FLOUR ON TOP 6. Cover the loaf with the hot lid. Return it fast into the hot oven.BREAD INTO DUTCH OVEN7. 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).

BREAD 2020 IN OVEN

bread loaf in oven

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

bread newest made at home

BREAD 2020

bread sliced

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.

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ORGANIC BREAD

Anita’s best Brioche Bread

  • November 1
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Recipe will be posted soon!

Delicious Brioche Sandwich

 

BRIOCHE FROM TOP

BRIOCHE BREAD AFTER BAKED

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ORGANIC BREAD

Anita’s Rustic Sour Dough Olive Bread

  • May 30

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ORGANIC BREAD

ANITA’S ORGANIC ROSEMARY HOMEMADE BREAD

  • June 8
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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.

 

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ORGANIC BREAD

ANITA’S ORGANIC WHOLE WHEAT BREAD

  • March 28

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12

Anita Dakdouk

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