Most days, I put my bread ingredients in my kitchen aid stand mixer and wait for it to work the kneading magic. For beautifully formed gluten and a mushroom bread like the Grape Multigrain Bread. Some days though, I dont want to make a really big loaf, and the mixer needs a minimum amount of flour to work. Those days I fall back on my handy hand!:)
This is an almost no knead mildly fruity loaf. Soft, airy, and perfect breakfast or snack bread. The bread is mildly sweet, and tastes best when warmed/ toasted. And probably will make an amazing Peanut/almond butter Sandwich!
Lots more breads, vegan and some gluten-free on my pinterest Breads/Buns board here.
I am craving some savory bread now.. and thinking of some cauliflower in it!
In case you missed me on TheKitchn!! The home made Doritos Spice mix got a post of its own! Thank you peeps at theKitchn for the feature!:) And thank you everyone who stopped by! Today's post sounds like one usual post compared to the Doritos pasta:)
1.5 cups whole wheat flour
1.5 cups bread flour
1 Tbspoon raw sugar or equivalent sweetener
1 Tbspoon virgin coconut oil
2 Tbspoons water
1.5 teaspoon active yeast(I use Red star)
1 Tablespoon non dairy Yogurt or thick nut milk (or water)
1/4 cup water
6-7 medium strawberries gives about 3/4 cup puree
1/2 teaspoon salt
In a large bowl, add 2 Tablespoons warm water, 1 teaspoon sugar and yeast. Mix and let sit until frothy(10 minutes).
In a blender, blend the strawberries with water, sugar, salt and oil into a puree. Add in the yogurt/nut milk to the puree and mix.
Add 1.5 cups wheat flour and 1 cup bread flour to the yeast mix, and then add the strawberry puree over the flours.
Take a large spoon or spatula and mix it all for a minute or 2, scrape the sides and pat while mixing, till everything is well combined and distributed. Add spices like cinnamon if you like.
If the dough is very sticky, then add a little bread flour until the the dough is slightly sticky and soft.(bread flourr needed depends on how ripe/moist the strawberries are).
Cover with towel and let sit for 1.5 hours or until doubled.
Use the spoon to mix up the dough again and make into a ball.
Sprinkle a few Tablespoons bread flour on the dough. Oil your hands and move the dough so most of it is covered with some flour.( you can throw the dough on the counter top a couple of times at this point to develop more gluten:).
Pull a bit on all sides and tuck under. Place the tucked side down on parchment lined or well greased bread pan.
Spray water liberally on top, then sprinkle some flour or oats on top.
Cover with towel and let rise for 45 minutes or until doubled.
Bake at 365 degrees F for 35-40 minutes.
Cool completely before slicing.
This bread is heading to Ricki's wellness weekend, Slightly Indulgent Tuesdays, Hearth and soul blog hop.
Seattle is planning a Public food forest in Beacon hill neighborhood! Check out the article here. and the food forest site here.
“A food forest is more of a perennial garden. It incorporates trees, shrubs, and mostly perennial plants in a way that mimics the architecture and beneficial relationships between plants and animals found in a natural ecosystem.
The goal is for BFF’s seven acres to be filled with garden plots, fruit and nut trees, community play fields, a kids’ area, a wetland, a community gathering spot, and an area devoted to native plants, including “craft-minded” species like willows and dogwoods ideal for traditional basket weaving. Their facebook page and more links here.