Browsing Category ORGANIC BREAD
Anita’s Homemade Whole Wheat-Honey Sourdough Bread
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
- 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!
Anita’s Homemade Sourdough Olive Bread
” 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:
- 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.
- Add the starter to the hydrated flour. Mix well and add olives. Knead over a floured surface by stretching and folding your dough.
- 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.
ANITA’S ORGANIC ROSEMARY HOMEMADE BREAD
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.
Anita’s Organic Yeast-Our Family Creation
We never thought we could make our own organic yeast, so rewarding when you are able to create with your hands a rustic and delicious bread. Our children can not wait until is out of the oven to enjoy with an Extra Virgin Olive Oil, as we never miss our bread on the table next to all our warm dishes and best Panini Sandwiches.
To create a mother dough(yeast) from scratch, we need to have the living mixture of yeast and good bacteria. This good bacteria will give the flavor to your bread or pizza crust, while the yeast will provide and maintain a long lasting life for your creation of bread and pizzas. It’s like feeding a baby since born ,which you want to see grow. While you keep on feeding your mother dough or starter with organic unbleached flour, the yeast will brake down the sugar from the flour and the water from the fruit used will create the natural process of Fermentation .
Our technique on creating our Sour Dough Yeast from scratch using Organic Champagne White Grapes:
Recipe
1 Pound Organic Champagne white grapes, seedless, unwashed
Filtered Water
Organic Unbleached wheat bread flour(could be white flour, rye, whole wheat “preferably organic”)
Mode of Preparation
1. In a clean plastic medium size bowl, put white organic grapes.
2. Crush grapes using your hands, to release the natural sugar juice from the grapes skin.
3. Cover bowl with a clean towel and placed bowl in a dark spot, not exposed to direct sun light at room temperature.
4. Leave grapes without moving the bowl for 3 to 4 days.
5. On the fifth day, stir grapes all around with a wooden spoon and let them sit for another 9 to 10 days covered.
6. Mildew and bubbles have created, grapes looked deflated. The smell of a strong vinegar has developed.
7. Squeeze grapes, strain and you will end having more or less a cup of pure grape juice.
8. Add one cup of unbleached flour to grapes juice. Stir it up thoroughly and transfer to a new covered clean container.
9. Place mother dough in refrigerator for about 2 days.
More bubbles will appear and a slightly fruity odor to experienced. Every day for a period of one week feed your mother dough by adding 1 cup of unbleached organic flour and 1/4 cup room temperature filtered water. Continue with same process alternating every 2 to 3 days, same procedure until you have reached the quantity and consistency of the yeast needed.
Remember this, the more you feed it, the most fresh mother dough(starter, yeast) you will have. It will last for many years to come.
Keep it always in refrigerator and place it outside at room temperature for at least two hours before ready to use for making your own rustic and organic sour dough or best pizza crust. Our secret is now shared with you. Enjoy!
