Courtney has found the best sprouted wheat bread recipe. It is from her King Arthur Flour Whole Grain Baking book. The recipe we’ve settled on is on page 185.
We buy whole wheat berries in 50 pound bags from a local buying group that pulls together bulk orders twice a year. We use a Nutrimill to do the grinding and a Bosch mixer to do the kneading. The Bosch is a breeze to work with. Handling 5 loaves at once, it is a definite upgrade from the KitchenAid Artisan that Courtney wore out making bread.
So why should we sprout our grains? Through the process of sprouting, a grain unlocks tons of nutrients that are used in the growing process. These nutrients are more available to the human body by doing this and can provide a lot of immune system support.
There is a downside to this. You will NEVER be able to eat store bought bread again. This bread it soooo good that it will instantly turn you into a bread snob. But you will be a healthier bread snob as a result.
Happy baking. Robert.
Has anyone been wondering what the heck we’ve been up to? It has been quite some time since we put a post up here. Our homestead has kept us very busy. We have also been working on a new income source.
Courtney purchased a Young Living Essential Oil Starter Kit last spring so that we could make our own bug sprays. We quickly discovered that the oils can do so much more, from relaxation to supporting normal healing, from promoting healthy sleep to revitalizing healthy skin. We have a saying in this house “there’s an oil for that…”
Young Living has adopted a business model that empowers their customers to be the sales force by offering a commissions to share about products they love. Sharing is a natural result when you love the oils. Courtney has been doing this for the last 6 months or so and it helps provide some extra money for our family. For those willing to work hard and do what it takes, it can be very rewarding. Hearing your friends say “I’ve had the best sleep of my life” is extremely gratifying.
If you are looking for a home based business opportunity with great income potential, check out the Young Living essential oils tab at the top menu bar. Courtney has provided some details on how to get started.
If you are just interested in essential oils and don’t want to be bothered by the business side of things, that’s OK. There is no continuing obligation after the first purchase.
We would also love to hear from you if you have questions or would like to know more, or even if you already use essential oils.
Yes, it’s been a while since we’ve written, but this couldn’t wait. A few days ago we were sitting around the table at mealtime and I was encouraging our son to eat the crust from his toast. I told him that the crust is where all the nutrition is, and that it will also put hair on his chest.
And that is just when the bombshell was dropped. Courtney spoke up with an “actually.” Actually, that is probably not true, she said. Think about it, the composition of that crust is not any different than the rest of the bread. Nothing gets concentrated there. If anything the vitamins and minerals become broken, denatured, less useful, etc due to the higher heat that is experienced in the crust. A flood of emotions came over me as I realized I had been lied to my whole life. I was troubled. I was bothered. But then, I became elated. Thank you, Mrs. Food Scientist for enlightening us and opening our eyes to the truth once again.
For the record: there was no disputing that eating crust puts hair on your chest.
Thanks Robert for that update on the storage potential of winter squash. Now I bet you want to know how to cook them. I personally like to roast them and make
pumpkin pie healthy food for my family. Here’s how I roast them. It’s pretty easy and requires no monitoring, so you can go about your other chores. You can roast pumpkins or any winter squash this way.
First, preheat oven to 350°F. Now, cut them in half. Be careful, they can be very hard, which makes cutting a little dangerous.
Next, scoop out the seeds. (You can roast the seeds later if you’d like)
Now pop them in a roasting pan, cut side down, like so.
And finally add some water to the bottom of the pan, maybe a cup or less. It depends on the size of the pan and how many you are roasting. Mine has a groove along the outer edge so I like to add a little more because I know the pumpkins won’t be sitting in the water. Cover with aluminum foil tightly and roast for 45 minutes to 1 1/2 hours. Until they are tender when you push them with your finger. If they aren’t done, it makes them tougher to scoop out and the pulp is often more stringy and fibrous.
Here is butternut squash, acorn squash and sweet dumplings.
Here’s a link to a really yummy Thai coconut curry soup from Weight Watcher’s that uses butternut squash but I think you could substitute any winter squash.
Please share a link to your favorite squash recipes in the comments section.
I love cranberries. Fresh or dried, I love them. But I really love biting into a muffin or scone and tasting a fresh, juicy, tart cranberry. So began my thought process as I created these yummy pumpkin cranberry muffins. I started with my grandmother’s pumpkin bread recipe which is far and away the best pumpkin bread you will ever try. Very moist and not overly spicey. Why add pumpkins you ask? Because it’s January and I still about 20 pie pumpkins in my kitchen. People walk in and say “whoa that’s a lot of pumpkins.” Yes, we are horders and we love free things. So when our CSA said free pumpkins come and get them before the frost, we dropped everything and loaded up our minivan. So long story short I put pumpkin in everything now-a-days. Even my son who has an itty bitty vocabulary saw a picture of a pumpkin and said “cook and eat”. Most kids would have wanted to carve a jack-o-lantern it but not my 2 year old.
This recipe can accommodate pretty much any shape pan that you have. I used the giant muffin tins 50 minutes), stoneware mini loaf pans (55 minutes), loaf pans (1 1/2 hours), mini muffin tins, you name it. To make this at a high altitude use half the leavening agents called for in the recipe below. I am going to give you the base pumpkin bread recipe and then you can add in whatever you like.
1 2/3 cup flour
1 1/2 cup sugar
1/4 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup vegetable oil
1/2 cup water
1 cup pumpkin (I always add more)
1 cup chopped walnuts or pecans and 1 cup chocolate chips
2 cups cranberries, fresh or frozen
3 Tbl frozen orange juice concentrate
1- 2 Tbl water
Mix all dry ingredients together. Mix all wet ingredients together. Add wet to dry and fold in Add-ins. Bake in greased pan @ 325°F for time mentioned above. Let cool briefly in pan and then use knife to loosen sides and invert on cooling rack. If you are glazing the loaves you can do it in the pan or on the rack. More will absorb into the bread if you do it in the pan. To make the glaze whisk together the orange juice and water and then add lots of powdered sugar until it is nice and sweet. It may take a cup or two of powdered sugar. Cool completely. These can be wrapped in plastic wrap then foil and make great gifts.
This is really nothing special but just a simple, yummy, fall salad.
1 head of lettuce (anything but iceberg, please)
1 handful pomegranite seeds
1 handful dried cranberries
2 handfuls of crushed pecans (just crush in your hands)
1 apple cut into bite size pieces
Apple Butter Salad Dressing
2 Tablespoons lemon juice
2 Tablespoons olive oil
1 teaspoon whole grain mustard
2 teaspoons apple butter
scant 1/2 teaspoon kosher salt
1/4 teaspoon black pepper
drizzle of honey
Stir well, pour on salad and toss, serve. The amounts of everything are really just approximates. I like to use equal parts lemon juice and olive oil because I like it tart and not oily. Play with the recipe until it suits your taste.
Enjoy – Courtney