« hand sewing | Main | Thick bread with stuff on top »
Thursday
Jun292017

heritage grains

It has been an interesting week.  Boyos went camping but then Koda Bear ended up not feeling well.  Not feeling well with a low grade fever and just wanting to be held.  I do not mind all the cuddling but it does mean not much gets done. 

My garden is swamped in weeds after being gone, heat, and rain.  While pulling weeds, I found an ant bead and was bitten multiple times.  This should not be a big deal.  Yes, ant bites hurt.  Burn.  The problem is I have been bitten too many times and my body is reacting very badly.  My hands and feet are badly swollen, I got dopey, and my throat tightened.  I do try to be careful but I did not even see the pile until after I had been bitten.  The rest of my day was taking care of my bodies reaction.

Days like these just make me wish to bake bread.  But I bought flours from heritage grains recently and one of the flours is being troublesome.  It absorbs a lot of water after the dough is mixed.  It is a Sonora White whole wheat flour.  The Red Fife whole wheat did not react the same way.  I have add to rely  more on measurements then feel.  I do find letting all the liquid and just the Sonora flour rise together for a few hours does help.  

Bread baking is one of my meditation spaces, healing spaces so this has been very hard on me.  

But I am getting there.  I have been relying more on weights and technique then feel.  But that is what you have to do sometimes, go backwards to go forward.  

Especially when you are fulfilling a request.  Every week I am currently making a loaf of oatmeal bread (which also needed tweaking with the new flours) and a loaf of cranberry walnut bread.  The cranberry walnut bread is not a sweet quick bread but a yeasted loaf.  Not cake.  A loaf that has not sugar except what is in the cranberries.  

It is based off a loaf I purchased from Barrio Bread.  A bakery that is only 1100 miles away from one home, 1500 miles from the other.  Another spot I cannot get to every week.  Where Koda Bear asked, "Grandma, can you make this?" from the back seat of the car while adventuring.  He was eating the loaf.

Since I am not a sandwich person, I do not eat this bread on sandwiches.  But I eat it on and with everything else.  I do use it for open face sandwiches.  Salmon and cheese on top.  Or just cheese.  I like it as toast and with my eggs.  It is just a good bread.  It also satisfies the craving for sweet at times.

What I make is denser the Barrio Bread's.  Mostly because I put more walnuts and cranberries in it.  I like it!

cranberry walnut bread

sourdough starter

100 grams water

100 grams whole wheat flour

350 grams water

300 grams white whole wheat flour (or just all purpose white flour work here as well)

20 grams salt

200 grams whole wheat flour

130 grams cranberries (these can be chopped if you wish)

100 grams chopped walnuts

A bit of extra flour for folding

In a large bowl, mix the sourdough starter, 100 grams water, and 100 grams whole wheat flour together.  Cover and let sit overnight or for ten to fourteen hours.  Eight works too.

The next day, set a bit of the starter aside for next time.

Mix in 350 grams of water.  Mix in 300 grams of white whole wheat flour.  Cover and let sit for a couple hours.  This is where I am using the Sorona flour which absorbs a lot of water but I find it works with any flour.

After the dough has sat for a couple hours, it should be bubbly.  Mix in the salt.  Mix in about 150 grams of the remaining flour.  Dust a clean surface with the rest of the flour and knead the dough until smooth.  Cover and let sit for about an hour.   I usually put the dough in a bowl.

After the hour is up, flatten the dough.  Fold a long edge a third of the way across the dough.  Fold the other long edge across the dough that has been already folded over.  Fold one short end into the center.  Fold the other short end into the center.  Fold the dough into itself along that crease.  You should have a squat cube.  Set in a bowl, cover, and let rest for an hour.

Do this flattening again.

After the previous wait, flatten the dough.  Spread the cranberries on it.  Fold the long edges in.  Knead the dough up into a roll.  I sometimes divide the cranberries into a couple of groups and do this with each group.  Add the walnuts in the same way.  In the end, of the dough in a rough ball.  Let sit for another hour.

After the dough sits for another hour, flatten again.  Put in a plastic bag with lots of room.  Put it in the refrigerator overnight.

The next day, take the pan or pot you will back in and line with parchment paper.  I have been using a vintage cast iron porridge pot.

Take the dough from the refrigerator.  Shape into a better ball or a loaf shape if you can.  Put it into your pan or pot.  Cover.  Let rise until there is not spring back when you push your finger into it.  

Put the pot into the oven.  Turn the oven to 350 degrees Fahrenheit.  Bake for one hour.

The loaf should sound hollow when it is done.

If you can, wait until the bread has cooled before you cut into it.

I have prettier pictures but this crazy little loaf called to me.  There are also pictures of slices other places but this is about what I could do today.  And eat bread.  I can eat toast and tea today.  Even with all the strangeness, life is good.

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>