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
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
Our February Facebook Photo Competition is in full swing and we are delighted to see so many wonderful creations from our fabulous customers. Marilyn has been kind enough to share two of her recipes with us. Here is her favourite Bran Muffin recipe. A great recipe for making in multiple batches and they freeze really well. Thanks Marilyn! There is still time to enter our Photo Competition full details can be found on our Facebook Timeline – competition closes at midnight on March 12th. Happy Baking!
“Vegan”, “Allergies”, “Christmas” “Tradition”. These four words would, could and do put fear into the hearts of many a baker, as it did for me almost 10 years ago when we, as a family, made compassionate changes to our diet. Couple that with my daughter’s food allergies I felt like I had an uphill battle on my hands. The look of sheer horror on my children’s faces when they thought they may not have the usual goodies at Christmas time made me determined not to let them down. So learn I did and I still am; lots of trial and error; tons of research; and now one very happy, spoilt, vegan family! The traditional tin of Quality Street has been replaced by homemade vegan truffles; the Clotted Cornish Cream on my mince pies has been replaced by whipped coconut cream. So the point to my ramblings is traditional Christmas Fare can be had by all. No one need miss out. It does require a little more effort – but well worth it in the end.