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Whole Wheat Yeast-Raised Gingerbread

September 6, 2018

 

 

Fall is in the air and so is the advent of our favorite time of year to bake! With that, our chef has created a homemade whole wheat gingerbread that is unlike the cake gingerbread with which you may be familiar.  This one is yeast-raised, making it ideal for sweet sandwiches and French toast. Try it with roasted turkey and cranberry sauce. It's sure to be one of your favorite loaves to make. Using our fresh-ground whole wheat flour will give it a remarkable depth of flavor that only our flour can provide. 

 

 

Whole Wheat Yeast-Raised Gingerbread

 

 

Yield: 4 loaves (or 2 large decorative loaves)

 

1 cup Molasses

4 cups Water
1 cup Olive Oil

2 Tbsp. Active Dry Yeast

2 Tbsp. Cinnamon
1 tsp Allspice
½ tsp Cardamom, ground
½ tsp Nutmeg
1 Tbsp. Orange Zest
2 tsp. Rum Emulsion

½ cup brown sugar
11-12 cups Panhandle Whole Wheat Flour 
2 tsp Sea salt

 

Directions: Combine the molasses, water, oil, yeast, sugar and extract in a bowl.  Combine the flour and spices in bread mixer bowl. Add the liquid mixture to the bread mixer and lightly combine on low speed. Kneading with a dough hook on medium speed 4-5 minutes until elastic and smooth. Remove hook and form dough into a ball. Place in covered location and raise until doubled (at 80°about 1 ½ hours.)

 

Expel the air from the dough. Divide the Dough into 4 equal portions. Form each portion into a loaf. Place loaves into 4 oiled loaf pans. Cover and proof until doubled, about 1 hour. Lightly slit tops of loaves and bake at 425°for 20 minutes. Lower baking temperature to 350°and bake an additional 15-20 minutes. Internal temperature should register 195°.  Remove from oven and allow to cool before removing from pans.

 

 

Caramel Apple French Toast

 

3 Eggs
¼ cup Milk
1 tsp.  Vanilla
Organic caramel sauce
Organic French Sea Salt 

1 apple, peeled and sliced thin

5-6 slices Yeast-raised gingerbread (above)

 

Directions: In a medium bowl shallow bowl combine the eggs, milk and vanilla. Whisk well. Preheat a well-oiled griddle over medium heat.  Dip a slice of the whole wheat gingerbread in the egg mixture and coat. Transfer to the hot griddle. Repeat. Cook French toast over medium heat about 3 minutes each side until egg is cooked through. Place on a plate, layer with slices of thin sliced apple and drizzle with organic caramel sauce and sea salt to taste.