Rye breads can be tricky! Start building your rye bread skills with this simple, reliable recipe!
This pancake recipe is guaranteed to knock your socks off! Even better, you can add anything you love in your flapjacks with consistently amazing results!
Quick, easy, nutritious, and delicious, you can't go wrong with this one! This slightly sweet whole wheat bread makes killer French toast and PBJs!
1/2 cup warm water
1 Tbsp honey
1 1/2 Tbsp active dry yeast
1 cup milk, room temperature
2 tsp salt
2 Tbsp oil
1 1/2 cups bread flour
1 1/2 - 2 cups Idaho Grain & Flour Mill Rye Flour
2 Tbsp caraway seeds (optional)
Combine water and honey, then sprinkle yeast on top. Let it proff for 5 minutes. Add milk, salt, oil, 2 cups of the bread flour, 1 1/2 cups rye flour, and caraway weeds if desired. Mix until dough is a kneadable consistency, then turn out on a flat floured surface and knead in remaining flours until the dough is smooth and no longer sticking to the counter (you may not need the full amount).
Place the dough in a large, oiled bowl and cover with a towel. Rise in a warm place until doubled, about two hours. After the irse, punch down the dough and transfer to a clean flat surface. Let rest for 5 minutes, then shape into a loaf and transfer to a greased baking sheet. Cover with a towl and rise until doubled, at least another hour.
When dough is close to doubled, preheat oven to 425 degrees and slash top of loaf with a sharp knife. Bake at 30 minutes crusty and golden brown.
When a recipe calls for bread flour specifically, it is commonly thought that you can use almost any flour in it's place except for a cake or pastry flour. Is that true? The answer, annoyingly, is kind of. Bread flours are made from types of wheat that have a high protein content, called hard wheats. The protein in wheat is what activates gluten, so protein content is vital to good bread. All-purpose flour can work fine if you are making light, fluffy breads. However, all-purpose flour is just what it sounds like - it is made to work for any baking project. To achieve this different types of wheat flours are mixed, and the resulting protein content is lower than is ideal for breads, especially breads that include heavier ingredients like coarse ground flours, nuts or seeds, or types of flour that don't rise easily, such as rye. Investing in separate bags of bread flour and pastry flour is worth it - the improved results in your baking projects will speak for themselves!
1 3/4 cups Idaho Grain & Flour Mill Pastry Flour
1/4 cup Idaho Grain & Flour Mill Whole Wheat Flour
1 Tbsp baking powder
2 Tbsp sugar
1/2 tsp salt
2 Tbsp oil
1 1/4 cups milk
1 cup huckleberries
Preheat a skillet or griddle to medium low heat and lightly oil it. Sift together dry ingredients, then stir in eggs, oil, and milk. Let sit for 5 minutes. Stir in huckleberries. Pour a few ounces of batter at a time onto your hot griddle. Cover to cook the first side; the pancake is ready to flip when the side facing up is bubbly and dry looking, 2-4 minutes. Adjust your griddle temperature if necessary, cooking this way is how you keep your pancakes light and fluffy even with berries in it. Flip, cook another minute until the bottom is golden brown. Serve hot and enjoy!
This recipe is very versatile, so if you don't have huckleberries in your area, don't worry about it! This particular recipe was designed to produce reliably delicious pancakes regardless of what you add to it, as long as you keep your additions at one cup or less. If you don't have huckleberries handy, sub them for another type of berry, diced bananas or apples, chopped nuts, or your favorite sprouted grain; there's no wrong answer!
1 ½ c warm water
1 package (2 ¼ tsp) active dry yeast
6 Tbsp honey, divided
2 ½ c whole wheat bread flour*
2 c Idaho Grain & Flour Mill Whole Wheat Flour**
1 ½ Tbsp butter, melted
½ Tbsp salt
In a large bowl, mix water, yeast, and 3 Tbsp of honey. Add bread flour and mix well. Cover and let set in a warm place for 45 minutes. Add butter, remaining honey, and salt. Stir in 1 cup Idaho Grain & Flour Mill Organic Whole Wheat Flour. Turn dough out onto floured surface and knead in remaining flour, ¼ c at a time. The dough should be sticky to the touch but still pull away from your floured surface. Form a ball, place in greased bowl, rise covered for 1 hour or until doubled. Punch down, form into two loaves, and place on greased cookie sheet or bread pans. Make shallow cuts in surface of loaves. Rise covered 30 minutes. With 10 minutes left, preheat your oven to 350 degrees. Bake at 350 for 25-30 minutes. Cool for a few minutes in bread pans before removing to cooling rack
*Other fine ground bread flours may be substituted
**Idaho Grain & Flour Mill Organic Whole Wheat Flour may be substituted