Fresh Artisan Bread! I so enjoy walking through the Farmers Market or the local Bakery and looking at he beautiful Breads available. I remember walking through the Markets in Germany years ago wondering why their bread looks and tastes so much better than the white stuff that was available here in America. For years I would attempt to make breads like my Grandmother made with recipes from the Old German cooking and baking books I inherited, but alas, no matter how attentive I was to the kneading and rising and ingredients, it just never worked out....until now.
In the last few workshops I shared the book Artisan Bread in 5 minutes a day, and gave you the link to their generous recipe. (Don't forget to pick up the book available at Amazon)
After experimenting with their basic recipe I came up with the most delicious loaf of home made bread ever! It looked and smelled like a masterpiece! An added perk to the recipe was the use of Milk Kefir in the recipe. As I mentioned to many of you in the past, Milk Kefir added to the flour and grains makes them easier for our bodies to digest the finished product.
Growing up at home mom didn't use recipes much so I grew up experimenting, and it sure paid off on this one!
I added a cup of Milk Kefir and some seeds....flax, sunflower, and poppy, and a few tablespoons of Olive Oil and let it rest on the counter and fridge like the recipe calls for. The dough was much more wet and sticky this way so when I pulled out a portion to make a loaf I placed it into a bowl with more whole wheat flour and proceeded to gently "pull" towards the bottom.
I sprinkled Cornmeal on the peal and let the formed loaf rise. After 20 minutes I scored the top with a sharp knife and brushed it with egg white and sprinkled on more seeds and baked.
It is so nice to have more of this dough ready to bake within 20 minutes to go with all the fresh veggies from the garden. Enjoy.
After experimenting with their basic recipe I came up with the most delicious loaf of home made bread ever! It looked and smelled like a masterpiece! An added perk to the recipe was the use of Milk Kefir in the recipe. As I mentioned to many of you in the past, Milk Kefir added to the flour and grains makes them easier for our bodies to digest the finished product.
Growing up at home mom didn't use recipes much so I grew up experimenting, and it sure paid off on this one!
I added a cup of Milk Kefir and some seeds....flax, sunflower, and poppy, and a few tablespoons of Olive Oil and let it rest on the counter and fridge like the recipe calls for. The dough was much more wet and sticky this way so when I pulled out a portion to make a loaf I placed it into a bowl with more whole wheat flour and proceeded to gently "pull" towards the bottom.
I sprinkled Cornmeal on the peal and let the formed loaf rise. After 20 minutes I scored the top with a sharp knife and brushed it with egg white and sprinkled on more seeds and baked.
It is so nice to have more of this dough ready to bake within 20 minutes to go with all the fresh veggies from the garden. Enjoy.