How do you eat yours? Without a doubt bread is one of those comforting staples that adorn most household tables at some point in the day. All walks of life and communities have their own style of bread and different ways of enjoying it, but without a doubt we are all united in its importance in our diets.
This month’s recipes
I have to say this has become one of my all-time favourite bread recipes and it’s all thanks to Marco at the Pastry Training Centre in Vancouver for sharing this recipe with us. Bread making should be a very relaxing experience and something that should be done with care and attention. I find kneading dough very therapeutic and it helps to relieve any stresses the day may have brought with it. And not forgetting that first slice of freshly baked bread makes everything right with the world! As you can see from the picture the recipe can easily be adapted to make loaves or baguettes but will require a slightly longer baking time. Enjoy! ~J
- 480g Anita’s Organic Unbleached White Flour
- 330g Anita’s Organic Whole Wheat Flour Fine Grind or Stoneground (Red Fife also works well)
- 14g salt
- 14g fresh yeast (or 7g of dried)
- 14g of butter (olive oil also works well)
- 24g sourdough starter (for flavour)
- 520ml warm water
This loaf requires very little kneading and effort. Based on some of the recipes by Jim Lahey – the no knead king of bread making – the longer fermentation period helps to develop a fabulous flavour. This bread makes a delicious breakfast treat’ lightly toasted and spread with a little butter or coconut butter. ~J
- 2 cups Anita’s Organic All Purpose White Flour
- 1 cup Anita’s Organic Sprouted Whole Wheat Flour
- 1/2 tsp instant yeast
- 1 1/4 tsp salt
- 1 3/4 cups warm water
- 3/4 cup walnuts, roughly chopped
- 3/4 cup Anita’s Organic Tena Figs, chopped
Nick from Magpie’s Bakery is a little like one of Santa’s helpers. You don’t often see him but he does exist! He toils away all year producing delicious artisanal sour dough breads for our delectation. He kindly shared with us a delicious Raisin & Fennel Loaf. You’ll need a scale and a little time but it is so worth the wait. Thanks for sharing! Magpies Bakery is now located at 5669 Vedder Road Chilliwack along with The Curly Kale Eatery. A perfect stop for lunch next time you are visiting Chilliwack. Enjoy! ~J
A few years ago our entire team of staff here at Anita’s Organic took a trip to Vancouver to spend the day at The Vancouver Pastry Training with Chef Marco. There we were taught how to make a variety of loaves; we learned some of the basic principles of sourdough starters and how to take care of them, and we even got to take a little starter home. Chef Marco has been a great friend to Anita’s Organic for many years and has kindly shared some of his recipes with us. He is a great teacher and expert in his field offering a wide variety of baking lessons from the basics of bread baking all the way up to the finest European pastries. This recipe was one of the first ones we made in his class and it has remained a firm favourite with us since then.
Yield: 2 Loaves
We’ve had a lot of fun in the last few weeks making bread in the test kitchen. Bread of all shapes and sizes, from Artisan Spelt & Kamut bread to a three day Sourdough, a no knead Red Fife bread to a rustic 100% Einkorn loaf. The following recipe adapted from the ‘Savoring Today’ website is a very tasty French bread and perfect for any occasion. To me you can’t beat that first slice of bread from a fresh loaf, still warm from the oven whether it’s dipped in olive oil & balsamic vinegar, caressed with butter or spread with your favourite homemade organic jam, that first slice is unbeatable! And most importantly the bakers reward for the all the effort put in to making such deliciousness. Enjoy! ~J
- 4-5 cups Anita’s Organic Sprouted Whole Wheat Flour
- 2 cups warm water — 110°
- 1 tablespoon active dry yeast
- 1 tablespoon maple syrup
- Egg wash (we used a small amount of organic olive oil instead)
Our Harvest Grain Muesli is a great mixture of Barley Flakes, Wheat Flakes, Oat Flakes, Sunflower Seeds, Flax, Millet and Sesame Seeds. This delicious mix can be eaten just as is, sprinkled on top of oatmeal or yoghurt, used to make granola, or added to your baking. Here we have added it to a simple bread recipe. This bread is perfect for sandwiches, toast and or dunked in your favourite soup.
As we are well and truly back into fall, bread baking has returned in earnest to our kitchens. This Red Fife bread, with its earthy sweet flavor and chewy texture can be baked into a sandwich loaf or free formed to make an artisanal loaf. Pair it with soups, stews and casseroles warm from the oven. Enjoy! ~J
The leaves are falling and there is a hint of pumpkin spice in the air. With the new season upon us, our product team is thrilled to share our new fall-inspired recipes with you. We have plenty of delicious new recipes that are sure to warm the soul.
This month’s recipes
If you are looking for a no fuss dessert this Thanksgiving, then look no further. This dessert is simple to make and a perfect dish to grace any dinner table. Taste the pumpkin filling mixture and the date caramel sauce as you are making them and add more pumpkin spice if you feel so inclined. Buy the cans of coconut milk (you will need 2 cans) a few days before you plan to make the cheesecake and keep them in the fridge. Also make sure you choose a brand that is organic and known to be very thick. We use Native Forest Coconut Milk. This will take time to set so its best to make the day before you need it. So Happy Thanksgiving and enjoy this scrumptious dairy free, grain free and egg free dessert. Yum!! ~J