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Our "DKB" Style Super Seeded Daily Bread, whole grain and delicious! With Updates.

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

You can find countless posts on this blog where I have shared my attempts and developments of a whole grain bread delicious enough to be our daily bread. And while I have actually posted recipes where I stated this was our daily bread, and it was at the time, I continued to work and improve upon what we were eating to finally come to this recipe.

Our Dave's Killer Bread Style Super Seeded Daily Bread.

Not only were there recipes changes, but changes in equipment as well. And looking back I now realize that no matter what I thought I knew then, I know so much more now! We enjoy a bread that is moist, not too heavy and full of nutrition. This is a large recipe making 4 loaves, but it is enough of a process that not even I would bother with this much work to only make a single loaf. I'm not lazy, but I do try to do as much as I can, in any process.

I have asked my husband, do you like this bread and bless his heart he proceeds to give compliments and while they are always nice to receive, what I gently tell him is that I am looking for constructive criticism. His only response is, "it's really good", which speaks chapters to me because he is my main taste tester and the one I cook for!

Our Dave's Killer Bread Style Super Seeded Daily Bread.

With this bread tucked away into the freezer waiting, we can always eat well, no matter which meal we are enjoying. This bread makes great sandwiches or toast and is the perfect "raft" for pulled pork or a hot meatloaf sandwich. Plus the dough accepts raisins, diced cheese or even sauteed golden onions (well drained) when being shaped into loaves for the final rise, giving additional variety to your bread.

Our Dave's Killer Bread Style Super Seeded Daily Bread. Whole grain and delicious!
Our Daily Bread, a Dave's Killer Bread Style Whole Grain Loaf. 

And if the above does not impress you, just know that I take slices of this bread out to an injured duck who has taken comfort in our yard while she heals a broken leg. She loves it!

If using a stand mixer, you will need one that has the capacity and strength to knead up to 12 cups of flour/grain. If not, you will want to knead by hand and consider that your exercise for the day...

Please note, this is a 3-day process, for soaking, mixing and baking. 

UPDATE: As I continue to work with this dough and I find ways to improve the texture (always my hardest part of bread baking is achieving the perfect texture.) My latest lesson in bread making is the proper ratio of vital wheat gluten to pure whole wheat flour for a "springy" texture bread, just like the store brand! As I continue to learn, I will return and update as needed. In addition, I have eliminated the maple syrup and have doubled the honey, as honey helps prevent mold from forming. Thank you.

Our Dave's Killer Bread Style Super Seeded Daily Bread
adapted from years and years of baking!
makes 4 loaves

DAY #1
4 c very warm water
2 t apple cider vinegar
9 c whole wheat flour

1/3 c whole millet
boiling water

In a large bowl, combine the water, vinegar, and whole wheat flour. Mix well leaving no dry pockets of flour and no wet pockets of excess water. Cover with a lid, set aside to rest.

In a small bowl, add millet and cover with boiling water, cover if desired. Set aside to rest.

DAY#2
Check the two bowls, they should be fine. (that's it for today) Later in the day, you may see some "ferment" holes forming in the whole wheat bowl, this is nothing to worry about, do nothing.

DAY#3
Important: drain the millet, very well. If need be, after draining in a colander dump out onto a towel to absorb any excess water.

In the bottom of a very large bowl add the whole wheat and water mixture, drained millet and the following in this order:

1 generous c vital wheat gluten flour
1/3 c cornmeal
1/3 c flax seeds
1/3 c sunflower seeds
1/3 c chia seeds
1/3 c hemp protein powder OR hemp hearts
1/3 c lentil flour - see how to make lentil flour
1/3 c brown sugar

1/2 c honey
1/4 c oil - we like avocado oil
4 t salt

1c rolled oats
up to 1 c cooked brown rice OR quinoa
2 T yeast
additional whole wheat flour if needed

oat bran for shaping into loaves

Begin kneading, only adding more flour if the dough is so sticky it will not leave the sides of the bowl.

Note: this is a sticky dough overall, but you will be able to tell the difference between wet sticky and a dough that is coming together as desired in the kneading process.

Knead 15-18 minutes. Remove from the mixer bowl and place in a very large oiled bowl. Place in the oven with the oven light on (for warmth) let rise 1-1/2 hours until doubled. Fold down dough, return to the oven for a second rise, approximately 1 hour.

Our Dave's Killer Bread Style Daily Bread.

To shape into loaves, fold down dough.

Our Dave's Killer Bread Style Daily Bread.

Turn out onto a large surface sprinkled (heavily) with oat bran. Divide into 4 pieces for standard loaves, or smaller pieces as desired.

Our Dave's Killer Bread Style Daily Bread.

Shape into loaves and place into prepared pans, return to the oven for the final rise, approximately 45 minutes.

Remove loaf pans from oven, preheat oven to 350-degrees.

Our Dave's Killer Bread Style Daily Bread.

Place dough pans into the oven and bake 35 minutes for standard loaves or until done in your oven. Adjust baking time for smaller loaves as needed. When the loaves are done, let rest in the pan for 1 minute, then turn out onto racks or cotton toweling to cool completely before wrapping to store in the freezer.
Our Dave's Killer Bread Style Daily Bread.

Enjoy!


PS, here are our duck friends, enjoying a dinner of bread and fresh water. The Drake always stands "guard" while she eats. Her leg has healed enough to now hobble. When she has had her fill and no longer hungry, only then will he eat. After a bit of a rest, they fly away until they return and I can offer food to help her continue to heal.


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:
homestead blog hop @ not so modern housewife
full plate thursday @ miz helens
simple homestead blog hop @ oak hill
weekend potluck @ mommys kitchen
create bake grown and gather @ shabby boutique
pintastic party @ the whole serving
foodie friends friday @ wine lady cooks
friendship friday @ create with joy
foodie friday @ rattlebridge farm
art of homemaking @ strangers and pilgrims
modest monday @ modest mom
hearth and soul @ apriljharris.com
grandmas house @ grandmas house diy
weekend cooking @ beth fish reads
whats for dinner @ the lazy gastronome
good morning monday @ darling downs

Smashed Antipasto Olive Relish.

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I think I got my first computer in about 1999, and if we all remember the printer paper was in a heavy box. Printers used paper that was boxed for a continuous feed and was perforated to tear easy. Tearing took place between the pages and along the side (where the little holes were punched out so that the paper could be fed over a wheel as the printing took place.) of each piece of paper.

I worked in Accounts Receivable at the time, and we were allowed to take those sheets that fed through the printer between print orders. So I did. It is this paper that I used to print off recipes from the internet. And now some 15 years after printing this recipe, I am making Smashed Antipasto Olive Relish. I can see the little print date on the lower right-hand side of the printing, which served to bring back many memories!

I must have printed hundreds of recipes, during those first years of reading recipes over the internet. I guess the thought of finding it again when it was time to make it never occurred to me. A few years ago after packing these many sheets of printed recipes with me from home to home, I decided to take a close look at what I had been packing around for so many years! Most became recycling, but others were saved because they still caught my attention. This is one of those, one of the keepers.

And now I give to you this relish...it goes without saying that this would be wonderful with cold meats, on a sandwich or with a salad. The leftover brine would also make a great marinade for chicken or pork.

Smashed Antipasto Olive Relish, chop, mix, chill, enjoy!
Smashed Antipasto Olive Relish

Smashed Antipasto Olive Relish
adapted from: Yahoo Food! - Nick Sundberg
makes 1 pint

1 16oz can black olives, drained
1 thickish slice onion, minced - we used red onion
1 rib celery, minced
1 large clove garlic, minced
1/4 t sugar
1/2 oregano leaves
1/2 c vinegar - we used cider, but feel free to use white wine vinegar
1/4 c water
2 T olive oil

Crumble the olives between your thumb and forefinger. Combine with remaining ingredients, refrigerate overnight before using.

Should keep well for approximately 2 months, but my guess is, it won't last that long!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!


Sunday Supper Suggestion, Lemon Cheesecake with Lemon Curd and Blueberry Sauce

Celebrate the family with your own Sunday Supper. Sunday Supper is one of our favorite ways to bring the family together! We offer the following suggestion, and hope you enjoy it as much as we do!

For the longest time, I did not think I liked cheesecake. I understand that from a calorie point of view, not liking cheesecake might be a good thing. But my dear husband Terry is a serious cheesecake fan, having boasted a time or two that he ate 13 (yep thirteen!) pieces of cheesecake at a single sitting.

Bless his heart, just for the record, it is always the skinny ones........

Lemon Cheesecake with Blueberry Sauce.
Lemon Cheesecake with Blueberry Sauce

But the truth is, I love cream cheese. It is creamy and tangy and rich. It seems I also love cheesecake, but not the traditional spring form pan and that particular presentation. It can also be a challenge to serve. Enter the standard 9X13 pan, coupled with the same wonderful cheesecake flavor, and an easy to serve bonus.


Lemon Cheesecake with Lemon Curd and Blueberry Sauce
by the seat of my pants
350-degree oven

Crust:
2 c crushed graham crackers
1/4 c sugar
1/2 c melted butter


Cheesecake:
3 8oz packages cream cheese
3/4 c sugar
dash salt
1 T flour
4 eggs
juice of 1 lemon


1 1/2 c lemon curd, homemade or purchased

Blueberry Sauce:
4 c blueberries - fresh or frozen (no need to thaw)
2/3 c sugar
dash of salt
1 c water - divided
1/2 t cinnamon
2 T cornstarch

To make the crust, combine all ingredients, press gently into the bottom of a prepared 9X13 pan. Set aside.

Beat cream cheese until smooth, beat in sugar, salt, and flour. Add eggs one at a time, mix in completely. Add lemon juice, mix well, scrape bottom and side of the bowl, mix again if needed.

Gently pour cream cheese mixture over crust. Bake 45-60 minutes or until done in your oven. Set aside to cool. When warm to the touch, spread with the lemon curd. Let cool completely.

To make the Blueberry Sauce, combine the berries, sugar, salt, cinnamon and 3/4 c water. Bring to a boil, simmer 5 minutes. Stir cornstarch into the remaining water, until smooth. Add to the blueberry mixture, cook until thickened and transparent.

Serve squares of cheesecake with blueberry sauce.


Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!


Look for more suggestions, by searching #SundaySupperSuggestion.

Chicken and Onions baked with Rosemary, Toasted Crumbs and Parmesan Cheese

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…


Sometimes when we cook, the ingredients are the recipe. I would suspect that this is exactly how all food was cooked in many kitchens for many years. Food based on what you held in your pantry or had just harvested from the garden or while out hunting. That coupled with frugal ways, led to some great dining experiences.

While this might not be considered gourmet, it is very very delicious and we shall enjoy it again when cooking from our pantry. I hope you give it a try or use it as a starting point for your own journey of cooking with what you have. Take a chance, life is delicious! PS, this dish is great served with sweet potatoes baked in their own jackets.

Chicken and Onions baked with Rosemary, Toasted Bread Crumbs, and Parmesan Cheese. Delicious and easy oven meal.
Chicken and Onions baked with Rosemary, Toasted Bread Crumbs, and Parmesan Cheese. 

Chicken and Onions baked with Rosemary, Toasted Crumbs, and Parmesan Cheese
by the seat of my pants
350-degree oven

2 large onions, peeled and cut into 3 thick slices
6 chicken thighs
1/2 c light cream, milk, broth or white wine
2-4 sprigs Rosemary
garlic salt and pepper
dry bread crumbs, we used whole wheat style
Parmesan cheese, we used the green can stuff...

Place the onion slices and the chicken thighs into a large flat baking pan.

Arrange the Rosemary sprigs evenly, drizzle with the cream.

Season with garlic salt and pepper.

Cover with the dry bread crumbs and sprinkle with Parmesan Cheese. Bake for one hour, or until done in your oven.
Chicken and Onions baked with Rosemary, Toasted Bread Crumbs, and Parmesan Cheese. Easy, one pan dinner!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:
foodie friends friday @ wine lady cooks
foodie friday @ rattlebridge farm
weekend potluck @ mommys kitchen
pintastic party @ the whole serving
create bake grown and gather @ shabby art boutique

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