Whole Grain, Seed-and-Flax Artisan Bread

Just so you know. . .baking artisan bread is pretty time intensive. It would be good to read all the way through this process so you're not surprised by that. Knowing that, I decided to have a late night and didn't start this process until noon today. . .

I've been looking for just the right recipe that fits the title I created for a special artisan bread. I found something similar but very basic. I used it as a guide for proportions, but I had to make many changes and additions - and came up with this.

In taking this photo, I realized it looks like a Bob's Red Mill ad! That wasn't intentional, but I've found the Red Mill products to be highly rated and they work well for me. When you find ingredients from one source, they often create a more predictable, quality product.

2-1/2c Bob's Red Mill Artisan Bread Flour

1/2c organic rye flour

3T Bob's Red Mill ground flax seed

2T Everything Bagel Seasoning

1-1/2t Himalayan pink salt

1/2t Bob's Red Mill active dry yeast

1-1/2c warm water

1T raw unfiltered honey

Whisk the first group of ingredients together in a big bowl. In a measuring container, mix the warm (110°) water and honey then stir in the active dry yeast. Let it sit 5-10 minutes to get foamy. Add this to the dry bowl mixing with a silicone spatula until the dough is shaggy but the flour is all incorporated. Transfer this to a sheet of wax paper. Wash the bowl then drizzle it with a generous amount of good quality EVOO. Put the dough back in the bowl, flipping it a couple times to get the surface completely oiled. Cover and let it rest on the counter, away from drafts, for 8-10 hours. If your kitchen is cool, like mine, it might be good to put it in your oven with the oven light on for just a tiny bit of warmth.

Preheat your oven to 450° Put a 4 or 6 quart Dutch oven into the oven for 30 minutes to preheat. Use a 4 quart for a higher loaf, a 6 quart for a flatter, wider loaf.

While that's happening. . .turn the dough out onto a floured surface, forming it into a ball with floured hands. Cover with plastic or a large inverted bowl and let it rest for 30 minutes.

After this time elapses - working quickly - open the oven, and pull out the rack, flour your hands again and put the dough ball into the hot Dutch oven. Cut a "slash" across the top, about 1/2" deep, with a very sharp serrated knife.

Cover this with the lid and bake 30 minutes. Then remove the lid and continue baking another 10 minutes to brown up the top. Cool completely before slicing. . .Lin

Gluten Free Almond-Greek Yogurt Bread

I find lots of interesting recipes, using ingredients similar to these, so often now on YouTube, where the videos are just a wealth of information.

A simple version of this caught my eye, but of course I had to make additions. Ground flax was not in the original and I used the Everything Bagel seasoning in place of the salt called for. I love this salt based seasoning and it seemed the perfect addition for a little more color, nutrition and texture. Let all your ingredients come to room temperature before combining. Preheat your oven to 350°

In a medium glass bowl, whisk together:
2c (200g) almond flour
2t (10g) baking powder
3T ground flax seed
1T Everything Bagel Seasoning

In a large glass bowl, whisk together:
14oz - 400g plain, whole milk, Greek yogurt
2 large pasture raised eggs

When combined, add the dry ingredients a little at a time until everything is well mixed. Pour into a buttered loaf pan and bake about 45 minutes or until a toothpick inserted in the center comes out clean and the whole loaf is nicely browned.

Cool completely before slicing. This turned out really well and I'll definitely make it again. . .Lin

Strawberry-Broccoli-Chicken Salad

1 broccoli crown - washed and dried

Break this up into florets. Cover with a damp paper towel in a single layer, in a flat bowl. Microwave for 90 seconds. Uncover and add:

2c chopped celery
4 sliced green onions
2oz. chopped walnuts
5-6oz. cubed roasted chicken
1/4c Asian Yum Yum Sauce
. . .or poppy seed dressing. . .
2T fruity white Balsamic vinegar
1t Everything Bagel Seasoning
fresh ground black pepper
quartered strawberries

At this point, you can cover the salad with plastic wrap and chill it to serve within the next several hours, or a day or two, or serve right away.

To serve, scoop some into a bowl then toss a bit, since it's a layered salad, to coat everything with the dressing.

This is a really good salad! . .Lin

Walnut-Raisin Rye Bread

I almost didn't post this since the loaf turned out so flat. It baked all the way through, has good texture and flavor, but I thought it would have turned out 'airy-er.' If any of you who bake regularly see this, let me know if you have suggestions. More yeast? I also wonder about the resting time. Before the 12 hours had ended, maybe halfway through, it seemed the dough was higher than at the end. Can bread be 'over proofed?' I had a couple thin pieces with butter this morning, and it's really good, I'd just like it a bit puffier.

I wanted to try a rye version of the whole wheat bread I made last week. I was only going to make one change, switch the whole wheat to rye flour. Well, I found several other things I changed. I also swapped out the all purpose flour for golden white bread flour from our local co-op, and reduced the amount of brown sugar. And I added the raisins and walnuts 😕 Change and spontaneity can be the spice of life! 😁

In a large bowl combine:

2c organic rye flour

1c organic golden white bread flour

2T ground chia and flax seeds

1/2T Himalayan pink salt

In a smaller container, gently stir the following. When mixed, add to the flour bowl.

1½c very warm water

1½t active dry yeast

1/8c brown sugar

1/2c golden raisins

2/3c walnuts chopped

Combine ingredients in the two containers, in the big bowl. Add the chopped walnuts, mixing quickly and well, using a big heavy silicone spatula. Cover and put in a warm place for 12 hours.

After 12 hours, the dough should be doubled in size and will be sticky. Transfer it to a floured surface and move it around a while, just to wake it up, with well floured hands. At the end, shake Everything Bagel Seasoning on the loaf and coat the whole exterior. Put it into a parchment lined bowl.

Preheat the oven to 425° with a large Dutch oven and lid also in the oven, to preheat. When the oven's ready, transfer the dough and the paper to the hot container, cover and bake 30 minutes. Uncover and bake an additional 10 minutes to crips and brown the top. Cool completely before slicing. The bread can be stored several days in the baking container, covered, on the countertop. . .Lin

Everything Avocado Chip Dip

24oz. (3c) sour cream
1 lg. clove garlic
2 mini peppers
1-1/2 ripe avocados
1 oz. sun-dried tomatoes

2T Everything Bagel Seasoning
1t± fresh ground pepper
1 pkg. dry onion soup
1/4t sugar

Weigh or measure the sour cream into a medium bowl. Add finely chopped-minced pepper, garlic and sun-dried tomatoes.

Wash, peel and mash the avocado, add that to the bowl. Sprinkle on all the spices and combine everything well with a silicone spatula.

Serve with your favorite chips. . .Lin