Baker Hill Farm

Homemade - Homegrown - Homeschooled

bread

Whole Grain Honey Oat Loaf

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You guys know me well enough to know I won’t ramble on and on before giving you the goods of a recipe! So I only have 2 things to say before I give it to you.

  1. It’s healthy and delicious.
  2. It’s delicious and healthy.

Whole Grain Honey Oat Bread

Whole Grain Honey Oat Bread

Hearty honey oat loaf that slices wonderfully for sandwiches and is incredibly nutritious.

Ingredients

  • 480 grams milled flour (about 2 2/3 cups of hard wheat which will give you 4 cups of flour roughly)
  • 1 1/2 teaspoons salt
  • 126 grams of old fashioned oats (about 1 1/3 cup)
  • 375 grams of water (1 1/2 cups of water)
  • 1/3 cup honey
  • 1 TBSP yeast
  • 62.5 grams water (1/4 cup warm water)

Instructions

Add first 5 ingredients to the bowl of your mixer. Cover and let sit for 20 minutes up to 2 hours.

Once your dough is done resting, bloom yeast in 1/4 cup of warm water. Let bloom 10 minutes.

Once the time is up, add your yeast mixture to your dough and knead. This dough is forgiving- you can knead until windowpane or a few minutes before once’s you get a spider web texture when you pull the dough (about 13 minutes).

Let rise 1 hour.

Transfer to a 2 pound Pullman loaf pan or divide into 2 8x4 inch pans. 9x5 inch pans are TOO BIG to divide this dough in between! They will give you a flat loaf.

Let rise again for 40-50 minutes. Preheat oven to 400°F.

If using a pan with a lid, bake for 30 minutes, then remove lid and bake an additional 8 minutes. For uncovered baking, bake 25-30 minutes (watch it!!! Start checking at 20 mins!)

Let cool 10 minutes before removing.

© Baker Hill Farm

Soft Whole Grain Sandwich Bread

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This recipe is for soft whole grain sandwich bread! Milled with 100% whole grain hard wheat, it is a delicious & nutritious bread!

This recipe calls for hard white wheat due to preference. I have also had great results with hard red wheat. The key is using a hard wheat as this is a yeast bread.

The two keys, in my opinion, to soft whole grain bread are kneading long enough and using an egg. It is difficult to overknead whole grain bread. I knead one loaf in my KitchenAid about 12-14 minutes on low.

The egg used provides a natural form of lecithin. Lecithin improved gluten structure, helped bread stay together but also rise higher. It is a must!

Soft Whole Grain Sandwich Bread

Soft Whole Grain Sandwich Bread

Soft sandwich bread made with 100% whole grains!

Ingredients

  • 392 grams of hard white wheat berries (2 1/4 cups of grain)
  • 1 1/4 cups of warm water (not too hot it will kill yeast)
  • 2 1/4 tsp yeast
  • 1/4 cup honey
  • 1/4 cup oil
  • 1 egg
  • 1 tsp salt
  • 1 1/2 TBSP vital wheat gluten (optional)

Instructions

  1. Mill your grain. Add wheat gluten if using and mix. Remove about 1/4 of the flour and set aside.
  2. Add yeast to warm water. Let your yeast bloom. Once it has bloomed, add it the the 3/4 flour to your mixing bowl as well as water and yeast. Combine and cover. Let it rest 20-30 minutes.
  3. In a separate bowl combine oil, honey, salt, and egg. Mix well.
  4. When your dough is done resting, add oil mixture as well as the rest of the flour. Add dough hook and let it knead 8 minutes and check it. Time needed depends on your mixer. In my KitchenAid, I knead anywhere from 10-20 minutes. You should be able to pinch a bit of dough and pull and it stretch about 2 inches before breaking off. The dough will be wet. Avoid the desire to add more flour!
  5. Once you have a good stretch, scrape the sides down and cover. Let it double in size. This may take 35 minutes to an hour depending on the warmth of your kitchen. You may also let it rise overnight in the refrigerator. This produces a favorable texture as well.
  6. Once doubled, transfer to a greased or lined 9x5 bread pan. Let it rise 35-45 minutes. You want it to rise above the pan, but not spill over the sides.
  7. Bake at 375° F for 24-28 minutes. Check it at 24. Let cool and slice.
© Baker Hill Farm

Chocolate Chip Banana Bread

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Are you ready for another no fuss recipe? If you’ve been following Baker Hill Farm for any length if time, you know we are all about one bowl recipes, and one pot dishes. Who wants to stand over a sink all day?!

This is one of those glorious one bowl desserts, or breakfasts (I mean, there are bananas in it so why not?). I must admit, I did take an extra step by milling my own flour for this recipe. It adds a lot of nutrients (about 70% more than pre-ground flour) and a depth of flavor. Soft white wheat berries were milled for this recipe. I use a Harvest Nutrimill. I love it!

To make this recipe, you’ll just stir the contents in two parts. Add all the ’wet’ ingredients first and stir, then add the ‘dry’ ingredients! That’s it!

I hope you will give this recipe a try! It’s so simple, but definitely worth saving!

Yield: 1 loaf

Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

Bananas keep this delicious bread moist, while chocolate chips give it an extra touch! Serve this for breakfast or dessert!

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 3 bananas, mashed
  • 1/4 cup of coconut oil, melted
  • 1 egg
  • 1/2 cup of sugar
  • 1 teaspoon of vanilla
  • A pinch of salt
  • 1 1/2 cups of flour
  • 1 teaspoon of baking powder
  • 1/2 cup of dark chocolate chips

Instructions

  1. Preheat oven to 350° F. Add the first 6 ingredients to a mixing bowl and mix.
  2. Add the flour and baking powder. Combine well. Fold in chocolate chips.
  3. Pour batter into a lined or greased loaf pan (9x5). Bake for 45-50 minutes.
© Baker Hill Farm

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