The Gang

The Gang
October 2008 Sweet Potatoe Harvest

About Me

I am a busy mommy of 6, seeking to be a loving, godly helpmeet to my husband and a biblical discipler to my children. God has blessed us with a child with Autism. May the lessons that the Lord is teaching me and our family be a blessing to you and yours!

My Favorite Books

  • Bible
  • Created to be His Helpmeet by Debi Pearl
  • Four-Season Harvest by Eliot Coleman
  • Having a Mary Heart in a Martha World by Joanna Weaver
  • Home Cheese Making by Ricki Carroll
  • Nourishing Traditions by Sally Fallon
  • Shepherding a Child's Heart by Tedd Tripp
  • The Excellent Wife by Martha Peace
Thursday, April 10, 2008
I made one loaf regular bread for lunch tomorrow and one loaf cinnamon swirl for breakfast. I used all organic grains and raw dairy products (my first homemade batch of yogurt)in my loaves and do they smell yummy baking right now!

UPDATE: The cinnamon loaf didn't make it through the evening. We had it for an early evening snack and it was YUMMY!! This recipe is a keeper!! I think I am going to try to soak my grains in the yogurt next time. I'm all out of WW Pastry flour now so I'm going to be grinding my grains fresh 1 - 2 times a week now. Tonight Phil is putting together my new grain mill and we are all excited to try it!

Yummy Yogurt Bread

Makes: 2 loaves

7 to 7 1/2 cups Whole Wheat Flour
1-2 TBSP Flax meal
1 cup Oats
2 package active dry yeast
3/4 cup sugar -- I left this out but you could use honey or sucanat.
2 teaspoons salt
1/2 teaspoon baking soda
1 1 2/ cups plain yogurt
1/2 cup water
1/2 cup butter, at room temperature
4 eggs

1.In a large bowl, whisk together 3 cups of the flour with the yeast, sugar, salt, and soda. heat the yogurt, water, and butter in a saucepan over low heat until the butter melts; the mixture should not be allowed to simmer. Add the yogurt mixture to the flour mixture and blend well. Add the eggs, mix well, and then beat vigorously by had or using the stiff hook of an electric mixer at medium speed for 3 minutes. Stir in 1 cup oats and enough of the remaining flour to make a stiff dough, approximately 5 cups.

2. Knead the dough on a floured board (or work it in an electric mixer with a dough hook) until it is smooth and elastic - about 5 to 10 minutes. Place in an oiled bowl and turn the dough over to oil the top. Cover and let rise in a warm place about 1 1/2 hours or until doubled in bulk.

3. Punch down the dough and divide it in half. At this point you may wish to add cut-up dried fruits, cinnamon, or nuts. Form 2 loaves and place each in a well-oiled (I used coconut oil) 8x4-inch loaf pan, cover, and let rise in a warm place for 45 minutes or until doubled in bulk. Preheat the oven to 375 degrees F and bake the loaves for 25 to 30 minutes, until bread is a rich golden brown. Remove from pans and cool on wire racks.