Category Archive: Bread Baker’s Series

Cast Iron Skillet Cinnamon Rolls with Bourbon Caramel Sauce

A few months ago, I was given the opportunity to review the new cookbook, Put An Egg On It by Lara Ferroni.  It was filled with fantastic recipes featuring one of my favorite foods:  eggs.  I loved it so much that I was thrilled to be presented with the chance to review a second cookbook from the Sasquatch Books catalog.  I was even more excited when I learned that it was a cookbook that focused on the use of one of my favorite tools in the kitchen:  a cast iron pan.

The Cast Iron Skillet Cookbook by Sharon Kramis and Julie Kramis Hearne contains over 90 recipes that all utilize a cast iron skillet.  These recipes represent the full range of dishes from breakfast fare to hearty dishes to serve at your family’s dinner table.  This beautiful book also includes helpful information to guide readers through the process of selecting a cast iron skillet, seasoning its surface, and caring for it properly.

The recipe featured on the cover caught my attention right away.  The pecan sticky buns looked amazing in the pan and on the plate.  I couldn’t wait to open the cover and read the recipe.  After I had read that recipe, I continued on through the entrees, vegetables and sides, and delectable looking desserts.

All of the recipes looked delicious, but I was drawn to the idea of making my family’s favorite cinnamon rolls in our own cast iron skillet before diving in and trying a new recipe.  I wondered if using my favorite pan would make any difference in the cinnamon rolls I was planning to serve for dinner.

After the first bite, my family proclaimed that these were the most delicious cinnamon rolls that I had ever made.  As dinner went on, so did their happy comments.  By the time the last bite had been enjoyed, they were all inquiring about when I would be making these Cast Iron Skillet Cinnamon Rolls with Bourbon Caramel Sauce again.

I promised that I would make this recipe again soon.  I want to share the recipe with you first so that you can make them yourself.  These cinnamon rolls are delicious and sure to delight your friends and family.

The giveaway that accompanies the recipe is also sure to make one lucky reader’s day!  When Sasquatch Books offered to send a copy of The Cast Iron Skillet Cookbook to one of our readers, I decided to invite a few of my favorite products to join in the fun.  I can’t wait to share them with you.

The Mind to Homestead added a handmade crocheted cast iron skillet handle cozy made from a pattern that they offer in their Etsy shopCoffee on the Porch contributed a generous three pounds of their delicious, small batch roasted coffeeGrandparentsPlus2 contributed a handmade, quilted mug rug perfect for resting your coffee cup on.   The winner will also receive an 1840 Farm fabric coiled 8 inch trivet from The 1840 Farm Mercantile Shop on Etsy that we made to coordinate with the skillet handle cozy.

I hope that you’ll enjoy making these cinnamon rolls and that you’ll take a moment to enter to win our fabulous prize package.  The giveaway is open to residents of the United States.  Entries will be accepted until midnight on Tuesday, January 28th.  One winner will be randomly selected using Random.org and notified via Email.  Good luck to all who enter!

a Rafflecopter giveaway

Cast Iron Skillet Cinnamon Rolls with Bourbon Caramel Sauce
serves 4-6

I like to use our WonderMill to mill our own organic, non-GMO flour for this recipe, but there’s no need to pass up making these rolls if you don’t have the ability to mill your own flour. You can substitute high quality whole wheat flour or All-purpose flour. 

I find that adding Grandma Eloise’s Dough Enhancer helps to create lighter dough and improve the overall texture of the rolls.  If you don’t have it on hand, you can simply omit it from the recipe.  The resulting recipe will still be absolutely delicious. You can learn more about the dough enhancer in my recipe for our Farmhouse Country Loaf.

Dough
¼ cup (2 ounces) warm water
1 Tablespoon (20 grams) molasses
1 package (2 ½ teaspoons) active dry yeast
¼ cup (2 ounces) warm milk
2 large eggs, room temperature
1 Tablespoon vanilla extract
2 cups (240 grams) All-purpose flour
1 cup (120 grams) whole wheat flour
½ teaspoon salt
2 teaspoons Grandma Eloise’s Dough Enhancer
4 Tablespoons (2 ounces) butter, cut into small cubes

Bourbon Caramel Sauce
½ cup (96 grams) brown sugar
4 Tablespoons (2 ounces) butter
1 Tablespoon honey
1 Tablespoon maple syrup
1 Tablespoon bourbon

Filling
4 Tablespoons (2 ounces) butter, softened
¼ cup (48 grams) granulated sugar
¼ cup (48 grams) brown sugar
2 Tablespoons ground cinnamon

If you are using a dough proofer, preheat the proofer following the manufacturer’s instructions as you prepare the dough.  If you don’t have a proofer, you can provide the dough with a warm, draft free location to rise.  Additional time may be necessary for the dough to rise sufficiently, but the cinnamon rolls will taste equally delicious.

In a large bowl, combine the warm water and molasses, stirring to dissolve the molasses.  Sprinkle the yeast over the mixture and set aside to bloom as you measure the dry ingredients, approximately five minutes.

Measure and combine the flour, dough enhancer, and salt in a bowl.  Use a whisk to mix the dry ingredients and evenly distribute the salt throughout the flour.

When the five minutes have elapsed, whisk the liquid ingredients and then add the warm milk, eggs, and vanilla.  Whisk until the eggs are incorporated and the mixture is smooth.

Add the dry ingredients in one addition to the yeast mixture.  Use a dough hook on a stand mixer or a wooden spoon, mix until a shaggy dough forms.  If you are using a stand mixer, continue to mix the dough on the lowest setting for 5 minutes or until a smooth, elastic dough forms before beginning to add the butter slowly.  Add the butter a piece at a time, allowing the mixer to work the dough between each addition.  Continue to mix until all of the butter is incorporated into the dough.

Transfer the dough to a large bowl that has been brushed with butter or oil.  Place the dough in the warm proofer or a draft free spot to rest and rise for approximately 60 minutes.  Remove the dough from the bowl and knead lightly before returning the dough to the bowl to rise for another 60 minutes or until doubled in size.

As the dough is rising for a second time, prepare the bourbon caramel sauce.  Add the brown sugar, butter, honey, maple syrup, and bourbon to an 8 inch or 10 inch cast iron skillet.  Place the skillet over medium high heat.  Bring the mixture to a boil without stirring.  Reduce the heat to medium and continue to simmer until the mixture thickens slightly, approximately five minutes.  Remove the skillet from the heat and allow the caramel to cool to room temperature.

In a small bowl, combine the sugar, brown sugar, and cinnamon for the filling.  Ideally, the butter should be soft enough to spread across the dough easily without stretching the dough.  If it needs a bit of encouragement, a fork can be used to mash it onto a plate before rolling out the dough.

When the dough has risen sufficiently, transfer it to a floured surface.  Lightly flour the surface of the dough before using a rolling pin to roll it into a rectangle approximately 18 by 12 inches in size.

Using a pastry brush or your hands, brush away any excess flour from the surface of the dough.  Spread the softened butter evenly over the dough before sprinkling the cinnamon sugar mixture on top of the butter.  Begin rolling the dough from one long side of the rectangle to the other, forming a tight tube and brushing away excess flour as you roll.

Using a sharp knife, cut the rolled dough into rolls approximately 1 ½ inches in width.  Gently transfer the individual rolls to the cast iron skillet, placing each one cut side down on top of the bourbon caramel sauce.  Continue until all of the rolls are evenly spaced within the skillet.

Place the skillet in preheated bread proofer or a warm, draft free location to rise for another 30-60 minutes or until the rolls have expanded to fill the pan.  As the rolls rise, preheat the oven to 350 degrees.

Transfer the skillet to the preheated oven.  Bake the rolls for 20-30 minutes, until lightly browned and slightly firm.  Remove the skillet from the oven and allow to cool for at least five minutes.  Using oven mitts and a healthy dose of caution, carefully cover the skillet with a larger plate or pan and turn the skillet to release the cinnamon rolls.

Remove the cast iron skillet, scraping any caramel from the pan.  The bourbon caramel sauce will now be on the top surface of the rolls.  Serve the rolls while still warm and enjoy every last bite!


This post was featured in The 1840 Farm Community Newsletter. To make sure that you don’t miss any of our original content or favorite recipes, DIY projects, and homesteading advice from around the web, subscribe to The 1840 Farm Community Newsletter. Visit our subscription form to become the newest member of The 1840 Farm Community.

Our newsletter isn’t the only way to follow what’s happening here at 1840 Farm.
You’re always welcome at 1840 Farm
and at The 1840 Farm Mercantile Shop on Etsy.
You can also find 1840 Farm throughout the social media universe on
Facebook, Twitter, Pinterest, Instagram, Flickr, and Bloglovin‘.

We even created a new 1840 Farm Community Newsletter Pinterest board to catalog
our newsletter content so that you could easily pin your favorites to your own boards.

Come add your voice to our conversation!
We’ll hope to see you there!


 

Permanent link to this article: http://1840farm.com/2014/01/cast-iron-skillet-cinnamon-rolls-with-bourbon-caramel-sauce/

The 1840 Farm Daily Loaf

This loaf is the daily, go to homemade bread here at 1840 Farm.  We begin almost every morning with slices of this delicious bread lightly toasted, buttered, and topped with our favorite homemade preserves or local honey.  For dinner, a thick slice of this loaf makes the perfect base for savory open faced sandwiches.  When topped with our savory Heirloom Smoky Tomato or Caramelized Onion and Red Wine Jam, a bit of melted cheese, and a sunny side up egg gathered fresh from our coop, it’s a dinner that the whole family is happy to see served at our farmhouse table.

This bread dough is simple to prepare, making it a lovely introduction to bread baking for a beginning bread baker.  The dough is sturdy and elastic, responding very well to kneading by hand or with a dough hook on a stand mixer. Whether you are a novice or accomplished bread baker, I hope that you will give this loaf a try and share it with your family.


These are the tools and ingredients that I use to create this loaf in our kitchen.  Clicking on the links will take you to exterior sites in order for you to learn more about each product. Some of these links are of the affiliate variety. Those links have not influenced my honest opinion or recommendation of these products.

 



1840 Farm Daily Loaf
makes 2 loaves

I like to mill our own organic, non-GMO flour to use in this recipe.  There’s no need to pass up trying this recipe if you don’t have the ability to mill your own flour. You can substitute high quality whole wheat flour and All-purpose flour.  I like to include Simply Omega-3 ground flaxseed in this loaf to add a boost of nutrition and a slightly nutty, earthy flavor to the finished loaf.  You could substitute ground flax or wheat germ if you prefer or omit it from the recipe.

I find that adding Grandma Eloise’s Dough Enhancer helps to extend the shelf life of my homemade loaves by several days, but if you don’t have it on hand, you can omit it from the recipe.  The resulting loaf will still be delicious, but the texture will be slightly more dense and the shelf life will be several days shorter.  You can learn more about the dough enhancer on my recipe for our Farmhouse Country Loaf.

2 cups (16 ounces) warm water
1 Tablespoon honey
1 Tablespoon active dry yeast
3/4 cup (6 ounces) plain or vanilla yogurt
3 1/2 cups (420 grams) whole wheat flour
3 1/2 cups (420 grams) All-purpose flour
1 Tablespoon Grandma Eloise Dough Enhancer
1 Tablespoon vital wheat gluten
1 Tablespoon Simply Omega-3 flax seed
1 Tablespoon kosher salt
Melted butter for brushing the finished loaves if desired

If you are using a dough proofer, preheat the proofer following the manufacturer’s instructions as you prepare the dough.

In a large bowl, combine the warm water and honey, stirring to dissolve the honey.  Sprinkle the yeast over the mixture and set aside to bloom as you measure the dry ingredients, approximately five minutes.

Measure and combine all of the dry ingredients in a large bowl.  Use a whisk to mix the dry ingredients and evenly distribute them throughout the flour.  When the five minutes have elapsed, stir the liquid ingredients and then add the yogurt.  Mix until the yogurt is incorporated and the mixture is smooth.

Add the dry ingredients in one addition to the yeast mixture.  Using a dough hook on a stand mixer or a wooden spoon, mix until a shaggy dough forms.  If you are using a stand mixer, continue to mix the dough on the lowest setting for 5-10 minutes or until a smooth, elastic dough forms before turning it out onto a floured surface and kneading by hand until it passes the windowpane test.

If you are mixing the dough by hand, turn the shaggy dough out onto a floured surface or dough mat.  Knead the dough, adding more flour as necessary, until it passes the windowpane test, approximately ten minutes.

If you are unfamiliar with the windowpane test, the technique is quite simple but incredibly helpful when making a loaf of bread.  This windowpane test will help you to determine if your dough has been kneaded sufficiently to yield a wonderful finished loaf.  By using this technique, you will be certain that your homemade bread dough will produce a beautiful loaf of bread.

Conducting the windowpane test is simple.  After you have kneaded the dough to the point when you think that it is ready to be shaped into loaves, take a small ball of dough and stretch it between your fingers until it is thin and translucent (much like a window).  If the dough stretches without breaking, it has been kneaded long enough to develop the gluten and is ready to prepare for its rise.  If the dough breaks, continue kneading until it passes the test.

Once your dough passes the windowpane test, form the dough into a ball and allow it to rest on the counter for 5 to 10 minutes.  After the dough has rested, divide the dough into two even balls.  Shape each ball into a loaf and place in a lightly oiled loaf pan.

Using a sharp knife, make several slits in the surface of the loaf.  Scoring the loaf will allow the dough to rise and bake evenly without breaking the beautiful top crust.  Set the loaves aside to rise in a proofing chamber or a warm, draft free location.  Allow the loaves to rise until they have reached a height of approximately one inch above the top edge of the loaf pans.  Using my dough proofer, this takes about one hour.

As the dough nears the end of its rise, preheat the oven to 350 degrees.  If you have a pizza stone, this is a great time to put it to use.  I like to use stones when baking bread in order to deliver even heat to the bottom of the loaf as it bakes.  I find that my loaves bake more evenly when I have the stones in the oven during preheating and baking.

Once the loaf has risen sufficiently and the oven has reached temperature, transfer the loaves to the oven.  Bake for 40 to 45 minutes, turning at the halfway mark to ensure even browning.  When the loaves are fully baked, they will sound hollow when tapped on the bottom.  Remove the fully baked loaves from their pans to a wire rack. Top the loaves with melted butter if desired and  alow them to cool completely before slicing or storing.

Don’t miss my post about the best way to store fresh bread to learn how you should be storing your fresh loaf of bread.  You can also learn more about My Favorite Bread Baking Tools and Ingredients and share your own with me.


This recipe is part of The Bread Baker’s Series, a collaborative series of posts from Kitchen Kneads and 1840Farm.  It’s easy to make sure that you don’t miss a single post in The Bread Baker’s Series. Subscribe to The 1840 Farm Community Newsletter or join The 1840 Farm Community on Facebook, Twitter, or Pinterest. Be sure to subscribe to Kitchen Kneads Email updates and follow them on Facebook and Pinterest.

By following Kitchen Kneads and 1840 Farm, you’ll be the first to see each post in our collaborative Bread Baker’s Series. If you have a great bread baking tip or recipe to share, we invite you to leave a comment and add your voice to the conversation!


This post was featured in The 1840 Farm Community Newsletter. To make sure that you don’t miss any of our original content or favorite recipes, DIY projects, and homesteading advice from around the web, subscribe to The 1840 Farm Community Newsletter. Visit our subscription form to become the newest member of The 1840 Farm Community.

Our newsletter isn’t the only way to follow what’s happening here at 1840 Farm.
You’re always welcome at 1840 Farm
and at The 1840 Farm Mercantile Shop on Etsy.
You can also find 1840 Farm throughout the social media universe on
Facebook, Twitter, Pinterest, Instagram, Flickr, and Bloglovin‘.

We even created a new 1840 Farm Community Newsletter Pinterest board to catalog
our newsletter content so that you could easily pin your favorites to your own boards.

Come add your voice to our conversation!
We’ll hope to see you there!


This post was shared on the:

From The Farm Blog Hop

Permanent link to this article: http://1840farm.com/2013/12/the-1840-farm-daily-loaf/

My Favorite Bread Baking Tools and Ingredients

I love everything about making bread from reading about it in my favorite cookbooks to milling the fresh flour and making a beautiful loaf to share with my family. I also love to write about bread in our Bread Baker’s Series, sharing recipes and techniques for making delicious loaves of artisan bread at home in your own kitchen.

I am often asked by readers about the equipment and tools that I use here at 1840 Farm. The products in the gallery below are the same models that we use every time we make a loaf of bread here in our farmhouse kitchen. I know firsthand that they are of the highest quality and will help you to turn out beautiful loaves to serve at your family table.

Do you have a favorite bread baking tool or specialty ingredient to share?  I would love to learn more about them, so please leave me a comment.  I’m always looking for new ways to improve my bread baking skills and would love to hear more about your favorite products.

I have provided these links to enable you to learn more about the tools and specialty ingredients that I personally use here at 1840 Farm. These links will transfer you to exterior sites in order for you to learn more about each product. Some of these links are of the affiliate variety. Those links have not influenced my honest opinion or recommendation of these products.

 

My Favorite Bread Baking Tools and Ingredients

 

Permanent link to this article: http://1840farm.com/2013/12/my-favorite-bread-baking-tools-and-ingredients/

Cinnamon Babka

If you’re looking for a way to celebrate the holiday season at your family breakfast table, look no further.  You simply can’t do better than homemade Cinnamon Babka.  While I have made this loaf innumerable times, my family still gets excited at the promise of a loaf of Cinnamon Babka on our breakfast menu.

Babka is a European delicacy and seems to be made in as many different versions as there are countries in Europe.  References to Poland, Bulgaria, Denmark, and Israel are abundant.  Different fillings are used and different shapes are made of the finished loaves.  You’ll even find it called Baba in some countries.

No matter the geography where it is found, this is a bread used to celebrate holidays and mark special occasions.  Once you have tasted it, you’ll understand why.

I can’t claim that this is a truly authentic version of Babka. I can promise you that it is delicious and sure to please the family and friends gathered around your holiday table.

 


These are the tools that I used to create this loaf in our kitchen.  I have provided these links to enable you to learn more about the tools and specialty ingredients that I personally use on a daily basis.  These links will take you to exterior sites in order for you to learn more about each product.  Some of these links are of the affiliate variety.  Those links have not influenced my honest opinion or recommendation of these products.


Cinnamon Babka
makes one standard sized loaf

I like to use my stand mixer to work this dough.  I find that it does a wonderful job of incorporating the butter evenly.  While I use freshly milled whole wheat flour, you can substitute a high quality store brand of flour if you don’t have access to a mill.  If you don’t have Grandma Eloise’s Dough Enhancer or vital wheat gluten, you can omit it from the recipe.  The resulting loaf will still be delicious, but the texture will be slightly more dense and the shelf life will be several days shorter. Cinnamon is my favorite Babka filling, but fresh preserves or chocolate ganache can be substituted with equally delicious results.

DOUGH
1/2 cup (4 ounces) warm water
1 Tablespoon honey
1 package (2 1/2 teaspoons) active dry yeast
1 large egg
1 teaspoon vanilla extract
1 teaspoon salt
1 1/4 cup (150 grams) Whole Wheat flour
1 1/4 cup (150 grams) All-purpose flour
1 teaspoon Grandma Eloise Dough Enhancer
1 Tablespoon vital wheat gluten
6 Tablespoons (3 ounces) butter, cut into small cubes
FILLING
2 Tablespoons ground cinnamon
4 Tablespoons (2 ounces) softened butter
1/2 cup (96 grams) brown sugar

If you are using a dough proofer, which I highly recommend, preheat the proofer following the manufacturer’s instructions as you prepare the dough.

In a large bowl, combine the warm water and honey.  Sprinkle the yeast over the surface of the water and allow to rest for approximately five minutes as you assemble and measure the dry ingredients.

After five minutes have passed, add the egg, vanilla extract, and salt to the bowl with the yeast and whisk gently to combine thoroughly.  Add the dry ingredients to the bowl and stir to form a shaggy dough using the dough hook on a stand mixer.

Continue to mix the dough until it begins to transform into a smooth ball of dough and pull away from the sides of the bowl.  With the mixer running, begin to add the small cubes of butter individually and slowly, allowing each cube to be smashed against the side of the bowl by the dough before the dough seems to absorb the butter.  Should the dough break, or fall apart, during this process, don’t panic.  Simply stop adding butter and allow the machine to knead the dough until it is again a smooth, elastic ball of dough.  Add the cubes of butter until they have all been incorporated.  Continue mixing until the dough is smooth and shiny, approximately 5 to 8 minutes.  If you prefer, you can perform the final kneading by hand.  At the end of kneading, the dough should pass the windowpane test.

If you are unfamiliar with the windowpane test, the technique is quite simple but incredibly helpful when making a loaf of bread.  This windowpane test will help you to determine if your dough has been kneaded sufficiently to yield a wonderful finished loaf.  By using this technique, you will be certain that your homemade bread dough will produce a beautiful loaf of bread.

Conducting the windowpane test is simple.  After you have kneaded the dough to the point when you think that it is ready to be shaped into loaves, take a small ball of dough and stretch it between your fingers until it is thin and translucent (much like a window).  If the dough stretches without breaking, it has been kneaded long enough to develop the gluten and is ready to prepare for its rise.  If the dough breaks, continue kneading until it passes the test.

Once your dough passes the windowpane test, form the dough into a ball and place it in a large, lightly oiled bowl.  Place this bowl in your proofer or another warm, draft free spot in your kitchen.  Allow the dough to rest and rise for approximately one hour.  To determine if the dough is ready to proceed, simply poke your finger into the dough until it touches the bottom of the bowl.  Remove your finger and observe the ball of dough.  The indentation made by your finger should remain.  If it does, proceed to the next step.  If not, allow the dough to rest and rise for another 30 minutes before attempting this test again.

In a small bowl, combine the softened butter and cinnamon.  Stir to make a smooth paste.  Measure the brown sugar and set aside.  Prepare a loaf pan by applying a thin coat of butter, oil, or pan spray.

When the dough is ready, place it on a dough mat or a lightly floured surface.  Using a rolling pin, roll the dough into a rectangle that is approximately 10 x 20 inches in size.  Using an offset spatula, gently spread the cinnamon butter over the surface of the dough taking care not to stretch or tear the underlying dough.  Sprinkle the brown sugar evenly over the cinnamon butter.

 Using both hands, begin to roll the dough from the long side, keeping the dough taught.  If you have ever rolled a batch of cinnamon rolls, this is the same technique.  Continue to roll the dough and filling, keeping the roll as tight as possible.

Once the dough is in an even roll, form it into an “s” shape.  Using your hands, roll this “s” towards you, pressing the dough together.  Pick up the ends of the roll and twist the dough several times before placing it in the prepared loaf pan.  Place the pan in your proofer or warm, draft free location.  Allow the bread to rise until it is approximately 1 inch above than the sides of the pan.

As the dough nears the end of its rise, preheat the oven to 350 degrees.  If you have a pizza stone and oven thermometer, this is a great time to put them to use.  I like to use stones when baking bread in order to deliver even heat to the bottom of the loaf as it bakes.  I find that my loaves bake more evenly when I have the stones in the oven during preheating and baking.  An oven thermometer allows me to ensure that my oven is heating to and holding the correct temperature.

Once the loaf has risen sufficiently and the oven has reached temperature, transfer the loaf to the oven.  Bake for 40 to 45 minutes, turning at the halfway mark to ensure even browning.  When the loaf is fully baked, it will sound hollow when tapped on the bottom and the surface of the loaf will be an even golden brown.  Remove the fully baked loaf from the oven to a wire rack.    Allow the loaf to cool for ten to fifteen minutes before removing it from the pan to cool completely before storing in a plastic bag or container.

Don’t miss my post about the best way to store fresh bread to learn how you should be storing your fresh loaf of bread.


This post was featured in The 1840 Farm Community Newsletter. To make sure that you don’t miss any of our original content or favorite recipes, DIY projects, and homesteading advice from around the web, subscribe to The 1840 Farm Community Newsletter. Visit our subscription form to become the newest member of The 1840 Farm Community.

Our newsletter isn’t the only way to follow what’s happening here at 1840 Farm.
You’re always welcome at 1840 Farm
and at The 1840 Farm Mercantile Shop on Etsy.
You can also find 1840 Farm throughout the social media universe on
Facebook, Twitter, Pinterest, Instagram, Flickr, and Bloglovin‘.

We even created a new 1840 Farm Community Newsletter Pinterest board to catalog
our newsletter content so that you could easily pin your favorites to your own boards.

Come add your voice to our conversation!
We’ll hope to see you there!


This post was shared on the:

From The Farm Blog Hop


This recipe is part of The Bread Baker’s Series, a collaborative series of posts from Kitchen Kneads and 1840Farm.  It’s easy to make sure that you don’t miss a single post in The Bread Baker’s Series. Subscribe to The 1840 Farm Community Newsletter or join The 1840 Farm Community on Facebook, Twitter, or Pinterest. Be sure to subscribe to Kitchen Kneads Email updates and follow them on Facebook and Pinterest.

By following Kitchen Kneads and 1840 Farm, you’ll be the first to see each post in our collaborative Bread Baker’s Series. If you have a great bread baking tip or recipe to share, we invite you to leave a comment and add your voice to the conversation!

Permanent link to this article: http://1840farm.com/2013/11/cinnamon-babka/

Oatmeal Bread

I first made a version of this recipe back in the 1990s. In March of 1995, a recipe for Oatmeal Bread from Trapp Family Lodge in Stowe, Vermont appeared in Gourmet Magazine.   Gourmet was my source for culinary inspiration and I decided immediately after seeing this recipe that I would give it a try.

At the time, we called Kansas home, but I was drawn to all things New England given my fond memories of time spent in New Hampshire with my Mom visiting my Great Grandparent’s home in the White Mountains.  Fast forward to the present and we have been living in New England for over a decade.  I have even been fortunate enough to enjoy la meal at the Trapp Family Lodge while visiting Stowe.

So many years have passed, but we still enjoy this bread recipe just as much.  I have made a few changes to the original recipe over the years.  Some of them are subtle like my addition of vital wheat gluten and dough enhancer to lighten the final loaf.

A few other changes are more recent and significant.  They both involve the use of our WonderMill.  Lately, I have been including our own freshly milled organic, non-GMO whole wheat flour and oat flour when making this bread.  The resulting loaves have a lovely rich, earthy flavor with a hint of sweetness from the oat flour.

I am always amazed when a recipe can hold our attention through the years.  This one certainly has and it is a permanent fixture in our homemade bread rotation.  I can’t predict what the next decade holds for me or my recipe collection, but I am willing to bet that I’ll be making this bread in 2023!

Oatmeal Bread
Adapted from Oatmeal Bread Trapp Family Lodge from Gourmet Magazine, March 1995
makes 2 loaves

There’s no need to pass up this recipe if you don’t have the ability to mill your own flour.  I made these loaves for years using store bought flour with excellent results.  You can substitute high quality whole wheat flour and  for both the whole wheat flour and increase the All-purpose flour by 1/2 cup as a replacement for the oat flour.  If you don’t have Grandma Eloise’s Dough Enhancer, you can omit it from the recipe.  The resulting loaf will still be delicious, but the texture will be slightly more dense and the shelf life will be several days shorter.  You can learn more about the dough enhancer on my recipe for our Farmhouse Country Loaf.

1/2 stick (2 ounces) butter, melted
1/4 cup (48 grams) brown sugar
1 1/2 cups (120 grams) old fashioned oats
2 1/2 cups (20 ounces) warm water
5 teaspoons (2 packages) active dry yeast
1 cup (60 grams) oat flour
2 1/2 cups (300 grams) whole wheat flour
2 1/2 cups (300 grams)All-purpose or bread flour
4 teaspoons Grandma Eloise Dough Enhancer
2 Tablespoons vital wheat gluten
1/2 teaspoons kosher salt
beaten egg or melted butter for brushing the dough if desired

If you are using a dough proofer, preheat the proofer following the manufacturer’s instructions as you prepare the dough.

In a large bowl, combine the butter, brown sugar, oats, and hot water.  Mix to combine.  Sprinkle the yeast over the mixture and set aside for five minutes.

Meanwhile, combine the dry ingredients in a large bowl.  Use a whisk to mix the dry ingredients.  When the five minutes have elapsed, stir the liquid ingredients and then add the dry ingredients in one addition.  Mix using a spoon or clean hands until a shaggy dough forms.

Remove the ball of shaggy dough from the bowl to a floured surface.  Knead the dough, adding more flour as necessary, until it passes the windowpane test, approximately ten minutes.

If you are unfamiliar with the windowpane test, the technique is quite simple but incredibly helpful when making a loaf of bread.  This windowpane test will help you to determine if your dough has been kneaded sufficiently to yield a wonderful finished loaf.  By using this technique, you will be certain that your homemade bread dough will produce a beautiful loaf of bread.

Conducting the windowpane test is simple.  After you have kneaded the dough to the point when you think that it is ready to be shaped into loaves, take a small ball of dough and stretch it between your fingers until it is thin and translucent (much like a window).  If the dough stretches without breaking, it has been kneaded long enough to develop the gluten and is ready to prepare for its rise.  If the dough breaks, continue kneading until it passes the test.

Once your dough passes the windowpane test, form the dough into a ball and allow it to rest on the counter for 5 to 10 minutes.  After the dough has rested, divide the dough into two even balls.  Shape each ball into a loaf and place in a lightly oiled loaf pan. If desired, brush the top of each loaf with a little beaten egg or melted butter.  A few oats can be sprinkled on top to garnish the finished loaf.

Using a sharp knife, make several slits in the surface of the loaf.  Scoring the loaf will allow the dough to rise and bake evenly without breaking the beautiful top crust.  Set the loaves aside to rise in a proofing chamber or a warm, draft free location.  Allow the loaves to rise until they have reached a height of approximately one inch above the top edge of the loaf pans.  Using my dough proofer, this takes about one hour.

As the dough nears the end of its rise, preheat the oven to 375 degrees.  If you have a pizza stone, this is a great time to put it to use.  I like to use stones when baking bread in order to deliver even heat to the bottom of the loaf as it bakes.  I find that my loaves bake more evenly when I have the stones in the oven during preheating and baking.

Once the loaf has risen sufficiently and the oven has reached temperature, transfer the loaves to the oven.  Bake for 40 to 45 minutes, turning at the halfway mark to ensure even browning.  When the loaves are fully baked, they will sound hollow when tapped on the bottom.  Remove the fully baked loaves from their pans to a wire rack.    Allow them to cool completely before slicing or storing.

Don’t miss my post about the best way to store fresh bread to learn how you should be storing your fresh loaf of bread.


This recipe is part of The Bread Baker’s Series, a collaborative series of posts from Kitchen Kneads and 1840Farm.  It’s easy to make sure that you don’t miss a single post in The Bread Baker’s Series. Subscribe to The 1840 Farm Community Newsletter or join The 1840 Farm Community on Facebook, Twitter, or Pinterest. Be sure to subscribe to Kitchen Kneads Email updates and follow them on Facebook and Pinterest.

By following Kitchen Kneads and 1840 Farm, you’ll be the first to see each post in our collaborative Bread Baker’s Series. If you have a great bread baking tip or recipe to share, we invite you to leave a comment and add your voice to the conversation!

Permanent link to this article: http://1840farm.com/2013/10/oatmeal-bread/

The Bread Baker’s Series: Sourdough Bread

Trying my hand at sourdough bread has been on my baking To Do List for years.  Each fall, when my bread baking kicks into high gear, I recommit myself to trying my hand at capturing and using natural yeast to make sourdough starter.  I’ve never managed to actually take the plunge.

I have been armed with the necessary information and equipment.  I’ve got my WonderMill at the ready to make fresh whole wheat flour for the starter.  I also have a 260 page cookbook dedicated to baking with natural leavening.  I’ve just never been ready to completely cast aside my faithful active dry yeast for fear that the resulting loaf of bread would be a disappointment.

Those days are over.  In the coming months, I’ll be trying my hand and nurturing a sourdough starter and baking loaves for my family’s table using natural leavening.  It wasn’t the cookbook that changed my mind, although I plan to use it as a resource as I embark on this journey.

Instead, it was a lovely recipe shared by Kitchen Kneads as part of our Bread Baker’s Series.  Dawn’s recipe for Mouse River Homestead Bread incorporates both a sourdough starter and commercial yeast.  It looks delicious and seems like the perfect recipe for me to finally try making a starter.  I can’t wait to take the first bite of this bread and start planning the next sourdough recipe to try!  Visit Kitchen Kneads for the recipe.


This recipe is part of The Bread Baker’s Series, a collaborative series of posts from Kitchen Kneads and 1840Farm. It’s easy to make sure that you don’t miss a single post in The Bread Baker’s Series. Subscribe to The 1840 Farm Community Newsletter or join The 1840 Farm Community on Facebook, Twitter, or Pinterest. Be sure to subscribe to Kitchen Kneads Email updates and follow them on Facebook and Pinterest.

By following Kitchen Kneads and 1840 Farm, you’ll be the first to see each post in our collaborative Bread Baker’s Series. If you have a great bread baking tip or recipe to share, we invite you to leave a comment and add your voice to the conversation!

Permanent link to this article: http://1840farm.com/2013/08/the-bread-bakers-series-sourdough-bread/

Farmhouse Country Loaf

I have already admitted to you how much I love to make bread.  I enjoy making the simplest of quick breads to brioche loaves and babkas that require a full day of preparation and baking.  I also enjoy making rustic, everyday loaves.

This farmhouse country loaf is a staple here at 1840 Farm.   It incorporates the fresh eggs and goat’s milk that we collect from the heritage breed hens and Nigerian Dwarf dairy goats each day.  I also use our freshly ground whole wheat flour and corn meal in the dough.  In my opinion, a loaf of homemade bread made with freshly collected eggs, goat’s milk, and home milled grains can proudly wear the name “farmhouse country loaf.”

A few months ago, I had the good fortune to be asked by our sponsor Kitchen Kneads to review a few of their products.  One of them was Grandma Eloise’s Dough Enhancer.   The product promised to help produce a whole wheat loaf with a lighter texture and longer shelf life.  It was hard for me to believe that a mere Tablespoon of the dough enhancer would make much of a difference in a batch of bread dough big enough to produce two loaves.

Yet, I was curious, so I followed the instructions on the package for dough enhancer and made a batch of our farmhouse country loaf dough.  I didn’t make any other changes to the ingredients or technique in order to test the difference the dough enhancer would make in the finished loaf.

To say that I was impressed is an understatement.  The dough enhancer made an incredible difference in the texture of the finished loaf.  The exterior was firm with an interior that was smooth and even.  As far as the shelf life was concerned, one full week later, the loaf was still just as delicious as the day it came out of the oven.

We enjoy this bread for breakfast each morning lightly toasted, topped with a bit of butter and fresh homemade preserves.   The loaf has the wonderful texture that is the hallmark of a wholegrain bread without being too dense.  When toasted, the cornmeal in the loaf delivers a lovely toasty crunch that makes this our favorite way to start our mornings on the farm.

This country farmhouse loaf is my family’s favorite homemade bread recipe.  I hope that you will give it a try and make it yours.

Farmhouse Country Loaf
makes 2 loaves

I like to use freshly ground Hard Winter Wheat flour and home ground cornmeal ground using our WonderMill in this recipe.  If you don’t have access to freshly ground flour or cornmeal, you can substitute high quality whole wheat flour and  cornmeal.  If you don’t have Grandma Eloise’s Dough Enhancer, you can omit it from the recipe.  The resulting loaf will still be delicious, but the texture will be slightly more dense and the shelf life will be several days shorter.

2 cups (240 grams) All-purpose or bread flour
1 1/4 cups (150 grams) whole wheat flour
1 cup (120 grams) cornmeal
1 Tablespoon Grandma Eloise Dough Enhancer
4 teaspoons vital wheat gluten
2 1/4 teaspoons (1 packet) active dry yeast
1 1/2 teaspoons kosher salt
2 Tablespoons butter
1 Tablespoon honey
1/4 cup (2 ounces) milk
1 1/4 cup (10 ounces) warm water
1 large egg

If you are using a dough proofer, preheat the proofer following the manufacturer’s instructions as you prepare the dough.

In a large bowl, combine the dry ingredients.  Use a whisk to mix the dry ingredients.  Set aside.

In a microwave safe bowl or small saucepan, combine the butter, honey, milk, and water.  Heat the mixture until it is warm but not hot.  If you have an instant read thermometer, you can use it to determine the exact temperature.  An ideal temperature for the liquids is between 105° F–115° F.  Stir to combine, ensuring that the honey has been incorporated into the warm liquid.  Add the egg and stir until the liquid is thoroughly combined.

Add the liquid mixture to the dry ingredients, stirring until a dough begins to form.  Remove the ball of shaggy dough from the bowl to a floured surface.  Knead the dough, adding more flour if necessary, until it passes the windowpane test, approximately ten minutes.

If you are unfamiliar with the windowpane test, the technique is quite simple but incredibly helpful when making a loaf of bread.  This windowpane test will help you to determine if your dough has been kneaded sufficiently to yield a wonderful finished loaf.  By using this technique, you will be certain that your homemade bread dough will produce a beautiful loaf of bread.

Conducting the windowpane test is simple.  After you have kneaded the dough to the point when you think that it is ready to be shaped into loaves, take a small ball of dough and stretch it between your fingers until it is thin and translucent (much like a window).  If the dough stretches without breaking, it has been kneaded long enough to develop the gluten and is ready to prepare for its rise.  If the dough breaks, continue kneading until it passes the test.

Once your dough passes the windowpane test, divide the dough into two even balls.  Shape each ball into a loaf and place in a lightly oiled loaf pan.  Using a sharp knife, make several slits in the surface of the loaf.  Scoring the loaf will allow the dough to rise and bake evenly without breaking the beautiful top crust.  Set aside to rise in a proofing chamber or a warm, draft free location.  Allow the loaves to rise until they have reached a height of an inch above the top edge of the loaf pans.

As the dough nears the end of its rise, preheat the oven to 350 degrees.  If you have a pizza stone, this is a great time to put it to use.  I like to use stones when baking bread in order to deliver even heat to the bottom of the loaf as it bakes.  I find that my loaves bake more evenly when I have the stones in the oven during preheating and baking.

Once the loaf has risen sufficiently and the oven has reached temperature, transfer the loaves to the oven.  Bake for 40 to 45 minutes, turning at the halfway mark to ensure even browning.  When the loaves are fully baked, they will sound hollow when tapped on the bottom.  Remove the fully baked loaves from their pans to a wire rack.  Brush the tops of the loaves with melted butter if desired.  Allow them to cool completely before storing.

Don’t miss my post about the best way to store fresh bread to learn how you should be storing your fresh loaf of bread.


This recipe is part of The Bread Baker’s Series, a collaborative series of posts from Kitchen Kneads and 1840Farm.  It’s easy to make sure that you don’t miss a single post in The Bread Baker’s Series. Subscribe to The 1840 Farm Community Newsletter or join The 1840 Farm Community on Facebook, Twitter, or Pinterest. Be sure to subscribe to Kitchen Kneads Email updates and follow them on Facebook and Pinterest.

By following Kitchen Kneads and 1840 Farm, you’ll be the first to see each post in our collaborative Bread Baker’s Series. If you have a great bread baking tip or recipe to share, we invite you to leave a comment and add your voice to the conversation!


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Permanent link to this article: http://1840farm.com/2013/08/farmhouse-country-loaf/

The Bread Baker’s Series: Heidleberg Rye Bread

Kitchen Kneads Heidleberg Rye Bread (Photo courtesy of Kitchen Kneads)

I love rye bread.  The earthy flavor is a wonderful pairing for our homemade strawberry jam for a wholesome breakfast.  I also like to top a lightly toasted slice of rye with herbed, salted butter and a paper-thin slice of radish fresh from the garden.

I have made several loaves of rye bread, but I was never able to perfect the texture.  While the loaves had great flavor, the were much more dense than I hoped for.  Thanks to our Bread Baker’s Series collaboration with Kitchen Kneads, I may have just found the recipe that can help me make a perfect loaf of rye.

I can’t wait to bake up one of these lovely looking loaves in our farmhouse kitchen.  The photo that accompanies the recipe displays exactly the type of texture I was striving for.  Dawn specifically mentions that this loaf is soft and “incredibly moist”.

This recipe is moving to the top of my menu to do list.  I hope that you’ll visit Kitchen Kneads to get the recipe so that you can try it along with me.  While you’re there, you ‘ll learn a few interesting nutrition facts about rye bread.  Here’s a hint:  rye bread isn’t just delicious, it’s also packed with nutrition.


It’s easy to make sure that you don’t miss a single post in The Bread Baker’s Series.  Subscribe to The 1840 Farm Community Newsletter or join The 1840 Farm Community on Facebook, Twitter, or Pinterest.  Be sure to subscribe to Kitchen Kneads Email updates and follow them on Facebook and Pinterest.

By following Kitchen Kneads and 1840 Farm, you’ll be the first to see each post in our collaborative Bread Baker’s Series.  If you have a great bread baking tip or recipe to share, we invite you to leave a comment and add your voice to the conversation!

Permanent link to this article: http://1840farm.com/2013/08/the-bread-bakers-series-heidleberg-rye-bread/

Perfecting a Homemade Loaf of Bread

I have already admitted how much I love to make bread.  There’s nothing about bread baking that I don’t enjoy. I love mixing freshly milled flour, yeast, and water to begin the process of making a loaf to serve at our family table.  Moments later, I feel the cares of the world melt away as I knead the shaggy dough into a smooth, elastic ball.

Sadly, home bread baking can also include disappointment.  I have made my share of homemade loaves that failed to deliver the uniform crumb and crust that I hoped for.  I have felt the heartbreak that comes from removing a leaden loaf from the oven after smelling the intoxicating scent as it bakes.

As the delicious smell of baking bread fills our farmhouse, I am always hopeful that the resulting loaf will be beautiful and delicious.  Perhaps the culinary anticipation makes a subpar loaf all the more disappointing.  I am happy to report that more often than not, the loaves that emerge from our oven are beautiful and delicious.  Yet, on occasion, a loaf falls far short on one or sadly, both of those goals.

When that happens, I am left looking for answers.  I attempt to pinpoint a reason why the loaf fell short of my expectations.  My search is in the hopes of learning something from the experience.  If I can determine where things went wrong, then I can use that knowledge to try and prevent it from happening when I bake the next loaf.

Avoiding those bread baking disappointments just got much easier thanks to Kitchen Kneads, our partner in the ongoing Bread Baker’s Series.  They have just published an amazing post that details the most common bread baking challenges.  More importantly, the post offers simple solutions to these challenges so that we can all do our best to avoid them.

You’ll want to pin, bookmark, or print their  How to Make a Perfect Loaf of 100% Wheat Bread post.  While you’re at it, don’t miss the link to their Easy 100% Whole Wheat Bread in 90 Minutes.  I tested the recipe here in the kitchen at 1840 Farm.  It was simple to make and delicious to eat.  It requires no kneading or shaping, making it the perfect starter loaf for those of you who are just beginning on your breadmaking journey.  The recipe is also ideally suited for those of us who wish we could make fresh bread more often but struggle to find the time in our busy days to do so.

The Bread Baker’s Series is just getting started.  There are many more recipes, tips, tools, and techniques to come in future posts.  At 1840 Farm, we’re proud to be collaborating with Kitchen Kneads on this series and learning from their years of experience supplying bakers with the best products and ingredients for ensuring bread baking success.

It’s easy to make sure that you don’t miss a single post in The Bread Baker’s Series.  Subscribe to The 1840 Farm Community Newsletter or join The 1840 Farm Community on Facebook, Twitter, or Pinterest.  Be sure to subscribe to Kitchen Kneads Email updates and follow them on Facebook and Pinterest.

By following Kitchen Kneads and 1840 Farm, you’ll be the first to see each post in our collaborative Bread Baker’s Series.  If you have a great bread baking tip or recipe to share, we invite you to leave a comment and add your voice to the conversation!

Permanent link to this article: http://1840farm.com/2013/07/perfecting-a-homemade-loaf-of-bread/

The Bread Baker’s Series

I love to bake bread. I enjoy the process of mixing the individual ingredients and using my hands to transform it into an elastic, smooth dough. I feel a great sense of satisfaction when the risen loaves are transferred to the oven and begin to fill the farmhouse with the unmistakable scent of fresh baking bread.

My grandmothers were both bread bakers.  Perhaps that fact has something to do with my love for baking fresh bread.  While they were both accomplished bread bakers, they each had their own unique style.

My paternal grandmother baked bread out of necessity. With nine children to feed and a farmer’s budget to consider, baking her own bread was the best option. She was a baker of the artisan style. She didn’t weigh ingredients and didn’t need to. There was no recipe to consult or cookbook to draw from. Instead, her instincts told her when to add more flour and when to brush the excess aside. She believed in doing everything by hand, kneading each batch until her hands told her that it was perfect. Watching her mix, knead, and bake bread was like watching an oil painting take shape. It was pure art.

My maternal grandmother became a bread baker later in life. She baked bread for the pure pleasure of sharing a fresh loaf with her family.  Friday was bread baking day and we were always eager to see what type of bread she had made for us. She was a baker of the scientific method. She weighed everything meticulously and followed instructions to the letter. She chose to use a bread machine to produce her loaves. She made notes regarding each loaf, adjusting the recipe each time she made it until it was perfect.

I tend to fall somewhere in between them on the bread baking scale. I do weigh my ingredients in order to ensure a well-made loaf and to correctly calculate the carbohydrates in each recipe. I’m the first bread baker in my family to be pairing insulin boluses with bread slices for my child.  For me, measuring and precision are an integral part of the bread baking experience.

Yet I do love to experiment in the kitchen.  So, when our sponsor Kitchen Kneads offered to send me a few tools of the trade to evaluate, I jumped at the chance.  I’m always looking for new ways to improve my bread baking skills and this seemed like a wonderful opportunity to do so.

When the products arrived, I got busy baking.  Then I got busy thinking as I often do when kneading a batch of bread dough.  What if I worked with Kitchen Kneads to share a whole series of bread baking posts with you?  Together, we could share tips, tricks, and recipes to help us all become better bread bakers.

Whether you are an accomplished bread baker or an aspiring one, I hope that you’ll join us to learn more about bread baking.  I also hope that you’ll share your best bread baking tips, biggest challenges and frustrations, and favorite recipes right here.  If you have a bread baking question or challenge, please leave a comment.  I’ll do my best to include each of them in the series.

The Bread Baker’s Series is a creative collaboration between 1840 Farm and Kitchen Kneads.  To make sure that you don’t miss any of the posts in The Bread Baker’s Series, subscribe to our posts via Email and become a member of The 1840 Farm Community on Facebook, Twitter, and Pinterest.  You can also follow the Kitchen Kneads blog via Email, Facebook, and Pinterest.

Permanent link to this article: http://1840farm.com/2013/06/the-bread-bakers-series/

Mocha Bread

I think that by now it may be painfully obvious that I love to cook and bake.  What may not be so obvious is my extreme tendency to try and make something less than ordinary into something extraordinary.  My complete inability to leave well enough alone.  It’s true.  Sometimes I just can’t bear to leave a recipe the way it was written.

I’ve never mentioned my inclination to alter any and every thing that finds itself in less than perpetual motion on our farm.  I also have grown to enjoy the challenge of finding a use for what we have on hand.  I find myself wondering if there is something I could do with the chaff left over from roasting coffee beans before I come to the conclusion that sending them to the compost pile is good enough.

Every week, I happily haul twice as much recycling to the curb as I do garbage.  We recycle all that our town will accept, we compost, and we feed healthy food scraps to our chickens and goats.  In fact, we’re left with only coffee grounds and eggshells in the compost bin now that we can feed orange peels and banana peels to our dairy goats as a morning treat.

I’ve turned old closet doors inside the farmhouse into re-purposed desks.  I’ve taken a reciprocating saw to a kitchen cabinet in order to reassemble it and relocate it within our farmhouse kitchen.  I might as well admit that this habit also spills over into my cooking and baking.

One day as I was making a batch of our whole wheat bread for the following morning’s breakfast, I decided to tinker.  I find it difficult not to.  I adjust seasonings, I change ingredients in the hope that I might improve on an already great recipe.  Sometimes I succeed.  Sometimes my family looks at me inquisitively and then poses the inevitable question.  “Why didn’t you just make it the same way you did last time?”

As I was mixing up the batch of bread dough, I wondered if substituting brewed coffee for a portion of the water the recipe called for would give this bread a little more depth of flavor.  I happened to have a little brewed coffee languishing in the morning’s pot, so I had nothing to lose by giving it a try.  My latest recipe experiment was underway.

My family never questions why I chose to play mad scientist with this recipe.  They’re too busy enjoying it.   While the original wheat bread was good, this new version is great.  It is a family favorite toasted with butter and fresh strawberry jam.  My success with this recipe doesn’t do much to stifle my desire to tweak recipes.  In fact, it makes me wonder.  What recipe could I experiment with today?

Mocha Bread
makes enough dough for two generous loaves

I adapted this recipe from the Whole Wheat Sandwich Bread loaf in Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois.  If you haven’t tried making bread using their method, do yourself a favor and give it a try.  You’ll be glad that you did and your family will soon be enjoying fresh bread every day!

     
    

16 ounces (2 cups) brewed coffee, room temperature
10 ounces warm water
2 Tablespoons (18 grams) granulated yeast
1 Tablespoon sea salt
5 Tablespoons unsweetened cocoa powder
2 teaspoons instant espresso powder
2 Tablespoons apple cider vinegar
2 Tablespoons honey
6 1/2 cups (780 grams) King Arthur White Whole Wheat Flour

Place all ingredients in a container with a lid (not airtight) that will hold at least 5 quarts.  Mix using a wooden spoon or spatula until well incorporated.  Cover and set aside to rise for 2 to 3 hours.  The dough will rise and then collapse to create a flattened top.

At this point, the dough may be used immediately or refrigerated until ready to use.  Unrefrigerated dough will rise quickly but can prove to be very sticky and difficult to work with.  Refrigerated dough is much easier to handle but requires additional rising time in order to come up to room temperature.

When you are ready to form a loaf, prepare a loaf pan by lightly greasing with your preferred method.  I like to use a silicone pan placed inside a standard loaf pan.  The silicone prevents the loaf from sticking and yields a loaf that has a softer crust.  The standard metal loaf pan makes the silicone liner sturdy enough to move easily without causing the dough to fall.

Remove half of the dough from the container with damp hands.  Shape the dough into a ball by stretching and turning the dough while pulling the edges to the bottom of the ball.  Elongate the round dough into a loaf shape and place it in the prepared loaf pan.

Dip a serrated knife in water and use it to score the top of the loaf several times to allow for more even rising.  Allow the loaf to rise until it reaches the top of the pan.  Unrefrigerated dough can achieve this in about an hour’s time.  Refrigerated dough may require a rise of several hours depending on the temperature of your kitchen.

When the dough has risen sufficiently, place it on a rack in the middle of your oven.  If you have a baking stone or pizza stone, this is a great time to put it to good use.  Using a stone will ensure even heat and yield a more consistent loaf.

Set the oven to 350 degrees Fahrenheit and bake the loaf for 40 minutes.  Remove the loaf from the pan and return it to the oven for 5-10 minutes.  You can test the loaf for doneness by tapping it on the bottom.  If it makes a hollow sound, the loaf is fully baked.

Remove the baked loaf from the oven and place it on a clean kitchen towel.  Wrap the loaf in the towel and allow it to cool completely.  Cooling the loaf in this manner allows the escaping steam to produce a softer crust.  If you prefer a firmer crust, simply allow the loaf to cool unwrapped on a wire rack.

Once the loaf is cool, store it in a paper bag at room temperature for up to four days.  The remaining dough can be kept in the refrigerator for up to one week.  In our house, it never lasts that long!


This recipe is part of The Bread Baker’s Series, a collaborative series of posts from Kitchen Kneads and 1840Farm. It’s easy to make sure that you don’t miss a single post in The Bread Baker’s Series. Subscribe to The 1840 Farm Community Newsletter or join The 1840 Farm Community on Facebook, Twitter, or Pinterest. Be sure to subscribe to Kitchen Kneads Email updates and follow them on Facebook and Pinterest.

By following Kitchen Kneads and 1840 Farm, you’ll be the first to see each post in our collaborative Bread Baker’s Series. If you have a great bread baking tip or recipe to share, we invite you to leave a comment and add your voice to the conversation!

Permanent link to this article: http://1840farm.com/2012/01/mocha-bread/