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Walnut-Fig Bread

Walnut-Fig Bread

Walnut-Fig Bread
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Walnut-Fig Bread
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Ingredients
  • 1 1/4 cups warm water (85-100°)
  • 1 tablespoon honey
  • 1 tablespoon active dry yeast
  • 3 cups sprouted red wheat flour, plus more for dusting
  • 1 cup sprouted rye flour
  • 2 cups chopped dried figs
  • 2 tablespoons fennel seeds
  • 2 tablespoons Celtic salt
  • 1 cup toasted and chopped walnuts
Servings:
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Instructions
  1. Pre-heat oven to 375°.
  2. Stir warm water, honey, and yeast together in a small bowl until yeast is dissolved.
  3. Let stand about 5 minutes until bubbly.
  4. Place flours, 1 cup of dried figs, fennel seeds, and salt in a large bowl.
  5. Add yeast mixture and blend with hands until a ragged dough forms.
  6. Turn out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
  7. Transfer dough to a clean bowl that has been coated lightly with olive oil.
  8. Cover loosely with plastic wrap.
  9. Let dough rise in a warm place until doubled in bulk (about 1 hour).
  10. Turn out dough onto a lightly floured surface and knead in the walnuts and remaining cup of figs.
  11. Shape dough into a ball.
  12. Pull seams in toward bottom to stretch and smooth the top.
  13. Brush a baking sheet lightly with olive oil.
  14. Place dough on sheet. Loosely cover with a tea towel or oiled plastic wrap.
  15. Let dough rise again in a warm place until almost doubled in bulk.
  16. Bake bread about 30 minutes until light golden brown.
  17. Loosely tent with foil and bake another 20-30 minutes.
  18. Bread is done when an instant-read thermometer inserted in the bottom registers 180°, or when a toothpick inserted in bottom comes out clean, or if bread sounds hollow when tapped.
  19. Transfer bread to a wire rack and cool completely before slicing.
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Rye Soda Bread

Rye Soda Bread

Rye Soda Bread
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Rye Soda Bread
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Ingredients
  • 1 1/2 cups sprouted rye flour
  • 2 1/2 cups sprouted white wheat flour
  • 1 1/2 teaspoons coarse sea salt
  • 1 1/2 teaspoons baking soda
  • 2 cups whole organic buttermilk, divided
Servings:
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Instructions
  1. Preheat oven to 425 degrees (for one hour).
  2. Whisk together flours, salt, and baking soda in a large bowl.
  3. Gather mixture into a mound; create a deep well in center.
  4. Pour 1 1/2 cups of buttermilk into well.
  5. Gradually stir flour mixture into buttermilk with a wooden spoon, starting in center and working outward, until a dough forms.
  6. Add additional buttermilk, one tablespoon at a time if dough is dry.
  7. Continue adding buttermilk until you have a pliable dough, not too sticky, but not dry.
  8. Transfer dough to a lightly floured work surface and, with lightly floured hands, form a cohesive ball.
  9. Be careful not to overwork the dough.
  10. Pat ball into a 7-inch wide domed round or 10" long loaf shape and transfer to a baking sheet.
  11. Across top of shaped dough, cut a 1-inch deep X (round) or 3 slashes (loaf) with a floured knife.
  12. Poke holes at 1-inch intervals to bottom of dough with a floured wooden skewer.
  13. Bake bread 30 minutes.
  14. Turn bread upside down; continue baking until cooked through and loaf sounds hollow when tapped on bottom, about 10 minutes more.
  15. Transfer loaf to a wire rack and let cool completely, about 2 hours, before slicing and serving.
  16. Bread can be made 2 days ahead and stored, whole, at room temperature, in a paper bag or wrapped in parchment.
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Rye Biscuits

Better Biscuits

Rye Biscuits
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Rye Biscuits
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Ingredients
  • 1 1/2 cup sprouted white wheat flour
  • 1 1/2 cup sprouted rye flour
  • 2 tbsp aluminum-free baking powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon caraway seeds
  • 3/4 cup lard
  • 1 cup plus 5 tablespoons (full fat) milk
Servings:
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Instructions
  1. Combine first 5 ingredients and mix well.
  2. Cut in lard with a pastry blender until mixture resembles coarse meal.
  3. Add milk, stirring until dry ingredients are moistened. (If dough is too dry add more milk, 1 tablespoon at a time until you get a pliable dough consistency.)
  4. Turn dough out onto a lightly floured surface. Knead lightly about 10 times.
  5. Roll dough to ½ inch thickness; cut with a biscuit cutter.
  6. Place biscuits on an ungreased baking sheet.
  7. Bake at 450 degrees for 12-15 minutes.
  8. Yield about 15 biscuits.
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Portuguese Mountain Rye Bread

rye bread

Portuguese Mountain Rye Bread
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Adapted from book Home Baking, by Jeffrey Alford and Naomi Duguid This is my standard sandwich lunch bread. Dense and moist with an attractive cracked, domed top crust, this bread is beautiful! Makes two large loaves that keep well for a week or more
Portuguese Mountain Rye Bread
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Adapted from book Home Baking, by Jeffrey Alford and Naomi Duguid This is my standard sandwich lunch bread. Dense and moist with an attractive cracked, domed top crust, this bread is beautiful! Makes two large loaves that keep well for a week or more
Ingredients
  • 1 cup sourdough starter
  • 5 cups water
  • 5 cups sprouted rye flour
  • 4-6 cups sprouted spelt or wheat flour
  • 1 tbsp sea salt
Servings:
Units:
Instructions
  1. 12–24 hours before you wish to bake, put the starter in a large bowl and stir in the water. Always stirring in the same direction, stir in the rye flour 1 C. at a time, then stir in 1 C. of the spelt or wheat flour.
  2. Cover with a towel and set aside for 12–24 hours, longer is better.
  3. When you are ready to continue, stir in the salt, then begin to stir in the spelt or wheat flour 1 C. at a time. Depending on where you live and how humid it is makes a difference in how much you need. The consistency of the dough is really what matters; don’t worry too much about how much flour you use.
  4. Stir in the flour until the dough just begins to come together into a very sticky ball. Turn out onto a very well floured board or just the counter top and gently knead until it comes together into a still slightly sticky ball.
  5. Unlike a typical wheat bread, you are now done kneading. Place the dough in a well oil bowl, cover with plastic and let rise for 3 hours; it will not quite double in size.
  6. Place a baking stone (if you have one) in the oven and pre-heat to 500.
  7. When the oven has heated, place about ¼ cup flour in an 8–9 inch bowl.
  8. Turn the dough out onto a lightly floured surface. Cut the dough in half (it will still be sticky).
  9. With lightly floured hands take one piece and transfer to the floured bowl.
  10. Hold the bowl with both hands and gently toss the dough around in the bowl for nearly a minute. This shapes it into a rough round.
  11. Invert the dough onto a peal (if using a stone) and put into the oven, or place on a floured baking sheet, repeat with the other piece of dough, and place in oven.
  12. After 15 minutes, lower the heat to 425 and continue to bake for another 30 minutes or so.
  13. When done the breads should sound hollow when tapped on the bottom.Transfer to a rack and let cool completely, or over night. Keep in a well sealed plastic bag, or freeze one for later.
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Walnut-Fig Bread

Walnut-Fig Bread
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I love this bread with blue cheese and fig preserves.
Walnut-Fig Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
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I love this bread with blue cheese and fig preserves.
Ingredients
  • 1 1/4 cups warm water (85-100 degrees)
  • 1 tbsp honey
  • 1 tbsp active dry yeast
  • 3 cups sprouted red wheat flour, plus more for dusting
  • 1 cup sprouted rye flour
  • 2 cups chopped dried figs
  • 2 tbsp fennel seeds
  • 2 tbsp Celtic salt
  • 1 cup cup toasted and chopped walnuts
Servings:
Units:
Instructions
  1. Pre-heat oven to 375°. Stir warm water, honey, and yeast together in a small bowl until yeast is dissolved. Let stand about 5 minutes until bubbly.
  2. Place flours, 1 cup of dried figs, fennel seeds, and salt in a large bowl. Add yeast mixture and blend with hands until a ragged dough forms. Turn out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
  3. Transfer dough to a clean bowl that has been coated lightly with olive oil. Cover loosely with plastic wrap. Let dough rise in a warm place until doubled in bulk (about 1 hour).
  4. Turn out dough onto a lightly floured surface and knead in the walnuts and remaining cup of figs. Shape dough into a ball. Pull seams in toward bottom to stretch and smooth the top.
  5. Brush a baking sheet lightly with olive oil. Place dough on sheet. Loosely cover with a tea towel or oiled plastic wrap. Let dough rise again in a warm place until almost doubled in bulk.
  6. Bake bread about 30 minutes until light golden brown. Loosely tent with foil and bake another 20-30 minutes. Bread is done when an instant-read thermometer inserted in the bottom registers 180°, or when a toothpick inserted in bottom comes out clean, or if bread sounds hollow when tapped. Transfer bread to a wire rack and cool completely before slicing.
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