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The Dingbat’s Agenda

July24th

1 Comment

I finally got around to printing the Bread and Buns letterpress recipe cards from the Forage collection and I have to say, they look delish!

Letterpress Bread Recipe Cards, Dingbat Press

Now if only I could be successful at baking bread myself! Any suggestions? I need a mixer recipe, that rises WELL (we live at 6,500 feet) and is preferably somewhat whole-wheat in nature.

Click on the photo to link to the shop and grab some of these for your baking adventures, Happy Friday!

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1 Comment

  • Comment by Olivia — July 24, 2009 @ 8:18 pm

    I LOVE your stuff!!!

    100% Whole Wheat Bread…the BEST!
    I make this for my kids’ sandwiches…a terrific snack or sandwich bread.

    *Have not tried this at high altitude!

    2 1/2 c. hot tap water
    1/4 c. olive oil
    1/3 c. honey
    3 c. fresh ground whole wheat flour
    1/2 T. salt
    1/4 c. potato flakes
    1 T. gluten flour
    1 T. SAF instant yeast
    2-3 more cups whole wheat flour

    With mixer running combine water, oil, honey. Slowly add 3 c. flour, salt, potato flakes and gluten. Add yeast and mix for one minute then let sit and sponge. Resume mixing and add the rest of the flour a little at a time, being careful not to add too much. Dough will be sticky and not quite clear the sides of bowl. Let knead on low speed 5-6 minutes. Let rest 10 minutes. Form loaves, let rise 10 min. Bake at 350 degrees for 30 minutes. Makes 2 loaves.

    **use pre-ground wheat flour, or the flour you grind yourself at the store in the 5lb bags are enough for an entire batch with a little left over. Remember to store freshly ground flour in the fridge or freezer.

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