Katie’s Farm Bread

March 10, 2010

A friend from high school has spent most of the years since college working on small family-owned farms.  Like all graduate students, I naturally spent my spring break down in Florida…on the farm with Kate!  It was such a fun trip that remembering it now makes me want to plan another visit to see her.  While I was down there, we made meals in an outdoor kitchen with the other young people at the farm using whatever fresh ingredients seemed particularly exciting.  From tomato sauce to a chocolate beet cake, the food was delicious!  One of the staples in their kitchen was Katie’s farm bread.  It’s a great mixture of grains, and it’s got a little sweetness to it that makes it particularly well suited for toast.  I love it toasted with cheddar cheese too.  This recipe makes two loaves, so you can freeze one or give it to a neighbor.

You will need:

  • 1 c milk
  • 1 c old-fashioned oats
  • 1/4 c honey
  • 1/4 c molasses (I use blackstrap)
  • 2 T butter/margarine or vegetable oil
  • 1 T salt
  • 1/4 c wheat germ (optional)
  • 1 c boiling water
  • 1 packet (2 1/4 t) yeast
  • 4 1/2 c flour (mixed varieties, see below)

Then you…

  1. In a large bowl, combine the milk, oats, honey, molasses, margarine and salt.  Add the wheat germ, if you are using some.
  2. Pour in the boiling water and stir until well mixed and the margarine is broken down and/or melted.
  3. Allow to cool to lukewarm.  Add the yeast and stir to dissolve.
  4. Add in the flour about 1 cup at a time.  I mix up the flours and usually use 3/4 c spelt flour + 1 1/4 c whole wheat flour + 2 1/2 c all-purpose flour.  Find the ones you like and try out some variations!
  5. Add enough flour so that the dough pulls away from the side of the bowl.
  6. Lightly flour a cutting board or counter.  Turn the dough onto the floured area and flour your hands.
  7. Knead the dough for about 10 minutes, adding just a little flour at a time till the dough is not sticky.
  8. Rinse the mixing bowl.  Pat dry and lightly grease.  Put the dough in the greased bowl and cover with a warm damp towel or plastic wrap.
  9. Leave the dough in a warm place and let rise until double in bulk, about an hour.  Punch the dough down and cut in two equal pieces.
  10. Grease two bread loaf pans.  Shape each dough half in a rough loaf shape and place one in each of the pans.  Cover these again with the towel or plastic wrap.  Allow them to rise until they fill the pan and are regular loaf size (about another hour).
  11. Preheat the oven to 350 and bake for about 35 minutes.
  12. You know the bread is ready to come out when you tap on it and it sounds hollow.
  13. Let cool about 10 minutes in the pans and then remove them and allow to cool on a cooling rack.
  14. Wait to eat for as long as you can!

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