Anita's Corner
ANITA'S CORNER recipes, tips, events, and announcements
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Whole Wheat Dinner Rolls

October 31, 2016

Whole Wheat Dinner RollsI 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

Ingredients
  • 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

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Whole Wheat Dinner RollsWe’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

Ingredients
  • 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)

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Harvest Grain Bread

October 31, 2016

Whole Wheat Dinner RollsOur 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.

Ingredients

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Red Fife Bread

October 28, 2016

Whole Wheat Dinner Rolls
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

Ingredients

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Oats for dinner – oh yes you can! This delicious take on the traditional Italian Risotto is a fabulously simple way of incorporating oats into your diet. The Steel Cut Oats act very much like the traditionally used Arborio Rice as they release their starch and give this dish its beautiful creamy texture. Panfry or grill some whole asparagus spears tossed in a little olive oil just for that added something something. We served ours with a crisp green salad and steamed organic broccoli. Enjoy – J

Recipe (serves 2)

Ingredients
  • ½ tbsp olive oilSteel Cut Oat Risotto
  • 100g Anita’s Organic Steel Cut oats
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 250g asparagus, washed and sliced
  • 100g crimini mushrooms, sliced
  • 1 litre of vegetable stock (we used Pacific Organic Low Sodium)
  • 2 to 3 tbsp nutritional yeast (optional)

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Sprouted Wheat French Bread

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.

Bread making can be a little ominous to those first starting out but a very rewarding skill to learn and pass down to future generations. I am, by no means, an expert more like a fledgling learning to fly but if I had any advice to give for new bread makers it would be don’t be rushed (bread likes time); start simple (bread only really needs flour; salt; yeast and water) move up to more enhanced techniques & flavours when you have mastered the basics; knead by hand if you can – get used to the feel of the dough and how it changes; soak whole grain flours before using them; and try to avoid using extra flour when kneading. Learn from others as much as possible (thank you Marco www.vancouverpastryschool.com ) and remember to have fun!

Total Time: 4 hours, 30 minutes Yield: 2 loaves

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Recipe by Marco

Multigrain with seeds

Day 1:
  • 230 g unbleached white flour (bread flour)
  • 4 g fresh yeast (or 2 g dry yeast)
  • 145 ml water
Day 2:
  • 250 g stoneground organic whole wheat flour
  • 60 g organic rye flour
  • 12 g sea salt
  • 28 g fresh yeast (or 14 g dry yeast)
  • 230 ml lukewarm water
  • 20 g molasses
  • 60 g organic sesame seeds
  • 60 g organic pumpkin seeds
  • 60 g organic golden flax seeds
  • 60 g organic sunflower seeds

Image of Vollkorn Bread

Directions:

Combine the white flour, yeast and water and knead it to a smooth dough (approx. 2 – 3 min), cover the dough in a container or mixing bowl and allow it to ferment at room temperature for 16 – 20 hours…

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RECIPE / EMMER BREAD

February 1, 2013

We made this bread in a loaf pan as well as a baking stone. I found the loaf on the baking stone had a softer crust. The loaf is dense but flavor and texture is fabulous.

Ingredients:
  • 6 to 6 ½ cups Emmer Flour
  • 1 Tbsp sea salt
  • ¼ tsp yeast
  • ¼ cup whole brown flaxseed
  • 3 cups cool water
Directions:

Mix in bowl or pail. Store in covered container for at least 24 hours – room temperature. Turn out on a floured surface and knead as with any bread recipe. A small amount of flour (Less than ½ cup) used when kneading to make it less sticky. Knead approximately 3 – 4 minutes but *Don’t overwork*

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Ingredients:
  • 1 cup milk, room temperature
  • 1 tsp dry yeast
  • 3 Tbsp Anita’s Organic Brown Sugar
  • 1 Tbsp. soft butter
  • 1 egg
  • 1 ½ tsp vanilla extract
  • 4 tsp Anita’s Organic Cacao Powder
  • ½ cup Anita’s Organic Chocolate Chips
  • ½ cup Anita’s Organic Pecans, chopped
  • 3 cups Anita’s Organic Unbleached White Flour
Directions:

In large bowl, mix milk and yeast. Proof for about ten minutes. Add next eight ingredients. Mix. Add 2 cups of flour and mix well. Add in enough flour to make dough follow the spoon around the bowl. Turn dough out onto a lightly floured surface and knead for about 8 minutes, adding more flour as needed until the dough is firm and smooth to the touch. Place dough in a medium greased bowl. Turn dough over so the top is lightly greased. Cover and let rise in warm place about 30 minutes. Punch down dough. Turn dough out onto lightly floured surface and knead the bubbles out of the dough for about five minutes. Divide dough in half. Roll each half into a 1-inch thick oval. Fold rolled dough in half lengthwise, so the top half is about half inch in from bottom half. Place on greased baking sheet or use parchment paper and let rise about 30 minutes. Bake bread at 375˚ oven for about 45 minutes or until tops are golden brown and sounds hollow when tapped. Remove and let cool on cooling rack. Mix powdered sugar and enough water to make a thick icing. Spread over tops once bread is cool. Grate chocolate over.

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Ingredients:
  • 4 ½ tsp Dry Yeast
  • 2 C Warm Water
  • 2 Tbsp Honey
  • 2 C Anita’s Organic Barley Flour
  • 2 C Anita’s Organic Stone Ground Whole Wheat Flour
  • 2 C Anita’s Organic Unbleached White Flour
  • 2 Tbsp Olive Oil
2 tsp Salt
Directions:

Dissolve yeast in warm water and place in large mixing bowl. Stir in honey and let sit until yeast becomes foamy (activated).

In a separate bowl, combine the three flours and add half to the yeast. Beat with a wooden spoon for 10 minutes. The consistency should be of thick mud. Cover with a damp towel and set aside to rise for 1 hour, until the dough has doubled in size.

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"We've worked with Anita's Organic Mill for more than ten years, and what's impressed us most is not only their passion and commitment to current and emerging organic products, but their flexibility and dependability."

~ Artisan Bake Shoppe