Recipe Golden Harvest Bread
Recipe - Golden Harvest Bread
INGREDIENTS:
●1 can (8 oz) crushed pineapple in juice, undrained
●2 tablespoons canola oil
●1 egg
●1 1/4 cups whole wheat flour
●3/4 cup packed brown sugar
●1/2 cup raisins
●1 teaspoon baking powder
●1/2 teaspoon baking soda
●1/2 teaspoon salt
●1/2 teaspoon ground cinnamon
●1 cup shredded carrots (1 1/2 medium)
●1 cup chopped walnuts
Custard Bread Roll - Soft & Creamy
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INGREDIENTS:
Preparing the custard
500ml (2 cups) Milk
2 Eggs
100g (1/2 cup) Sugar
30g (3 1/2 tbsp) Cornstarch
A pinch of salt
2 tsp Vanilla
Prepare the dough
200ml (1 cup) Warm Milk
1 tbsp Yeast
100g (1/2 cup) Sugar
1 tsp Vanilla
2 Eggs
90g (1 cup) Butter (soften at room temperature)
600g (about 4-5 cups) Plain flour
Topping
1 Egg yolk + 3 tbsp Milk
Almond flaked
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Country Harvest Bread - Very little effort - 3 simple steps, 1 amazing result. No Knead!
So simple to make - very little effort - 3 easy steps and you will have an amazing loaf of bread, with a thick crust and airy crumb. It's the combination of regular flour, whole wheat flour, and rye flour, along with the sour dough, that creates such a flavorful bread - and the beauty is, that it is so easy to make!! Hope you enjoy my recipe :)
Focaccia Recipe
0:00 Country Harvest Bread
0:30 Making the Dough
7:27 Proofing the bread
12:05 Baking the bread
14:18 In the oven
15:13 Out of the oven
16:36 Cutting the bread
17:24 Harvest Bread Taste Test
18:44 Outro
Ivo’s Country Harvest Bread
Dry Ingredients
• 375 gm (13.22 oz) All purpose, white flour
• 25 gm (0.88 oz) Whole Wheat Flour
• 50 gm (1.76 oz) (about 4 TBSP) Rye Flour
• 1 TSP Diastatic Malt Powder (optional but strongly recommended)
• 1 ½ TSP fine salt, such as table salt
• ¼ TSP (~1 ¼ gm) active dry or instant yeast
Wet Ingredients
• 200 gm (7 oz) sour dough starter
• 280 gm (280 ml) (~9 ½ oz) warm water, 80-degree F.
Process
Step 1
• Put all dry ingredients in a container/bowl and mix, then add wet ingredients
• Mix well (I use a firm spatula), then with your hands, squeeze the dough and continue to squeeze the dough with your hand. Squeeze it all around, ensuring you grab from the bottom and all the sides – work your way around the dough, all the sides, top and bottom, squeezing the dough as it slides through you hand.
• Continue this squeezing of dough for about 3 minutes, until you obtain a smooth, consistent dough and all ingredients are thoroughly incorporated. Note: It will be sticky, and you will have dough on your hands
• Put a lid on your container and let it rest, covered at room temperature, for 12 hrs. (up to 14 hrs. max.)
Step 2
• Remove dough from container and place on a lightly floured surface. Now do 4 “folds” I.E. grab one end of the dough, lift it up and fold it on top of the dough. Grab the other end and do the same thing, lift and fold, placing the fold on top. Then do the same to the other 2 sides, lift/fold.
• Shape the dough into a medium firm round shape – easy way to do this is to cup your hands around the dough, and then pull the dough towards you on a dry surface. Each time you pull it toward you, turn it a quarter turn and do it again a few times.
• Place your dough in a generously floured proofing basket (I use Whole Wheat flour as it prevents sticking, much better that regular white flour does) Sprinkle a bit of whole wheat flour on top, and cover with a kitchen towel. Let rest 2 hrs.
Step 3
• After 1 1/12 hours have passed, preheat your oven to 475 Degrees F. and put an oven proof container, with lid, in the oven to preheat as well (A Dutch Oven works great here)
• 30 minutes later, carefully remove the hot Dutch Oven from the Oven (it will be very hot so use oven mitts)
• Place the dough inside your Dutch oven and score the top of the bread with a bread lame (or you can use scissors). Go about ¼ inch deep with your scoring and you can score any shape you want (very common is to make a cross or an X)
• Put lid on the Dutch oven and put it back into the oven, cook it for 30 minutes (with lid on)
• Then, remove the lid and continue to cook with the lid off, for anywhere from 5 – 15 minutes, depending on your oven and your level of doneness (I like mine very dark)
• The bread is now done – remove from the oven and let cool on a cooling rack for 30 minutes
• Enjoy ????
► Diastatic Malt Powder
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No-Knead Harvest Grains Honey Whole Wheat Bread (updated)… super easy
This video demonstrates how to make No-Knead Harvest Grains Honey Whole Wheat Bread.
Bread making doesn’t get any easier than this… no mixer or bread machine (I’ll make it in a glass bowl with a spoon)… no-kneading (Mother Nature will do the kneading for me)… “hands-free” technique (I won’t even touch the dough with my hands). It doesn’t get any easier than this.
Thanks – Steve
Website: If you liked this video you will find it (and others like it) on my YouTube channel and website ( a website dedicated to providing quick & easy access to no-knead bread resources.
Cookbooks: This recipe and others like it are in… “My No-Knead Bread Cookbook”. Cookbooks are available on my website… and Amazon.Com.
How To: Permaculture Beekeeping & How to Harvest Beebread | Processing Raw Honey Naturally
To learn more about Beebread and the facts about its differences from Typical Pollen and why its so incredible, Check out this article here:
Beebread is one of the most unique elements in a hive, and its great for us!
Right along honey, it can be harvested fairly easily with a little effort and time.
Beavread though., unlike honey, does infact have a shelf life, of about 1 year. while honey does not.
In keeping bees naturally, it is important that we don't heat, treat, or introduce any degrading patterns or methods to our hives or hive products.
In this video i show you one of my absolute favorite ways to harvest from a hive, following completely natural methods and reaping beyond normal rewards not found on honey on any store shelf!
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In nature, honey bees seek out hollows within trees found along the forest edge.
In Permaculture design sciences, one method we employ for Regenerative Agriculture in large farm or small backyard scales is called Agroforestry. Often better known as a Food Forest. In this pattern we mimic the Forest Edge, where an abundance of Life exists in nature.
This is where Honey Bees and Permaculture Collide!
Wild honey bees have numerous benefits over conventionally sold and shipped bee packages that may come from European or Russian species, etc.
Some of those benefits include:
1. Native honey bees are more disease resistant to local diseases.
2. Local Bees are Acclimated to your local climates hot and cold seasons
3. Native honey bees forage on wild flowers found around you. consuming
4. Honey from local bees has been shown to beneficially influence allergies in people who suffer from various pollen related reactions.
5. and MORE!
We use Horizontal Hives to mimic nature more fully through a wool insulated horizontal Layens hive model following Dr. Leo Sharashkins build plans and recommendations.
The insulated hive helps bees regulate temperatures inside the hive year round, just like they would in a thick tree where they find hollows in nature.
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Pull Apart Cinnamon Bread Recipe | How Tasty Channel
Sweet brioche bread with a crispy outside and a super soft cinnamon buttery heart. The dough is stacked in layers, so the filling is spread evenly and it makes possible the pull apart effect.
The smell while baking is absolutely unforgettable, this is the perfect Fall and Winter comfort food.
You can prepare it the day before, store it in refrigerator for one day, then let it rise for 30 minutes at room temperature and bake it.
I sugget you to serve it warm, you won’t regret it!
????PRINTABLE RECIPE AND TIPS:
►ACTIVATE OR NOT THE INSTANT DRY YEAST?: You often make this question: why you don't activate the dry yeast? Every Country has different type of yeast. In Italy, Active Dry Yeast doesn't need to be activated. Read the instructions written on yout yeast packaging before use it and follow them!
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