Wednesday, April 6, 2011

New life

Spring is the time for new life on the farm. It is totally exciting for everyone to see the new little calves bouncing around. See?

This little one looks like his father, "Curly".

We are only expecting 11 calves for 2011. Six are already on the ground - four of those were born on Monday. Can you imagine the excitement level that day?

Saturday, April 2, 2011

Raisin Toast

Finally here is a breakfast special that I claim responsibility for. After approximately 24 years of making whole wheat bread in my Bosch machine using certified-organic wheat and fresh ground certified-organic flax I have tried and tested making Raisin Bread.

It is so easy ... and so yummy! I should have tried it much sooner.

Nevertheless, here is my recipe, it's no secret. Try it if you will.

Whole Wheat Raisin Bread

5 cups warm water
1/4 cup liquid raw honey
1/3 cup extra virgin olive oil
3/4 cup fresh ground flax
7 cups fresh ground whole wheat flour
3 TBSP yeast
Let rise about 10 minutes. Then add:
2 eggs
1 TBSP sea salt
1 Tsp vitamin C crystals
6-7 cups Whole wheat flour, fresh ground - add flour a cup at a time until dough comes cleanly off the sides of the mixer bowl. Knead another 10 minutes.

For Raisin Bread: add 2 heaping TBSP ground cinnamon and an additional 2/3 cup liquid raw honey and 1 cup of organic raisins. Knead until well incorporated. If the sides of the mixer bowl are sticky, add about 1/4 or 1/2 cup additional whole wheat flour. Knead again to incorporate that additional flour.

Remove dough from mixer onto oiled countertop. Divide dough into 6 portions. Oil 6 stainless loaf pans, form loaves and let rise about 40 minutes, until nice and high. Pre-heat oven to 350 degrees. Bake for 25 minutes. Remove from oven. Let sit for 5 minutes then remove from pans onto bread rack to cool.
Enjoy fresh or toasted!