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Aubrey and Esther
UPDATE JULY 11th 2022.
My friend Aubrey painted me a picture of a lady bug and dropped it over last night.
I featured the story of Aubrey and my friend Esther in a recent podcast.
The painting is going up on my bedroom wall next to a painting Aubreys Mom Amber Hicken crafted for me a few years ago.
I spent an hour looking for a frame worthy of Aubreys work.
I will cherish this painting forever.
I love being friends with gifted and Christlike people!
Podcast Link:
Our Boulder Stake hosted a preparedness fair and I asked Esther to help by baking twenty loaves of her bread. It was the hit of the event as we had dozens of people stop by our table to sample the bread. We served it with butter and it was so yummy!
Esthers Perfect and Precise Whole Wheat Bread: (Double Batch)
Put rack on lowest part of oven.
In Kitchen aid mixer bowl add:4 1/2 C Cold Tap Water1/2 C Extra Virgin Olive Oil2/3 C Agave Nectar2 TBS Sea Salt10 tsp Yeast
Grind 10 C Hard Red Winter Wheat (11% Protein Content works best) in an electric grain mill
Grind 1 Cup Whole Flax Seeds (I used a mix of brown and golden flax seeds for this recipe)
1. Turn Mixer on #1 dial (Set timer for 20 minutes for mixing dough)Start adding Wheat Flour 1 C at a time until the sides of the bowl are clean. The last cup of flour you may not need. I used about 15 cups of flour for this recipe.
2. Spray counter, knead ball of dough five timesSpray bowl – put in ball, spray plastic wrap and put over dough.
3. Turn on Oven to 170 degrees, put timer on just one min – turn off oven.
4. Put bowl in oven on lowest rack, let rise 20 minutes
5. Take out and knead dough five times.
6. Second rising: Put dough in bowl, cover with plastic wrap, back in oven for 30 more minutes
7. Knead 5 times, cut in half, roll to size of pans with your hands. Put dough in loaf pans, and cover with same plastic wrap. Put pans in lower rack in over, rise 50-65 minutes – try to let it rise 2 ½ to 3 inches above the rim of the pan.
8. Take loaf out of over, remove wrap.
Preheat ove to 375. Cook at least 20 minutes or until the center of the loaf is 170 degrees. Use a baking thermometer to test the temp.
All of these steps will give you the absolute best whole wheat bread you have ever eaten!
This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit jennyhatch.substack.com/subscribe
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By Jenny HatchUPDATE JULY 11th 2022.
My friend Aubrey painted me a picture of a lady bug and dropped it over last night.
I featured the story of Aubrey and my friend Esther in a recent podcast.
The painting is going up on my bedroom wall next to a painting Aubreys Mom Amber Hicken crafted for me a few years ago.
I spent an hour looking for a frame worthy of Aubreys work.
I will cherish this painting forever.
I love being friends with gifted and Christlike people!
Podcast Link:
Our Boulder Stake hosted a preparedness fair and I asked Esther to help by baking twenty loaves of her bread. It was the hit of the event as we had dozens of people stop by our table to sample the bread. We served it with butter and it was so yummy!
Esthers Perfect and Precise Whole Wheat Bread: (Double Batch)
Put rack on lowest part of oven.
In Kitchen aid mixer bowl add:4 1/2 C Cold Tap Water1/2 C Extra Virgin Olive Oil2/3 C Agave Nectar2 TBS Sea Salt10 tsp Yeast
Grind 10 C Hard Red Winter Wheat (11% Protein Content works best) in an electric grain mill
Grind 1 Cup Whole Flax Seeds (I used a mix of brown and golden flax seeds for this recipe)
1. Turn Mixer on #1 dial (Set timer for 20 minutes for mixing dough)Start adding Wheat Flour 1 C at a time until the sides of the bowl are clean. The last cup of flour you may not need. I used about 15 cups of flour for this recipe.
2. Spray counter, knead ball of dough five timesSpray bowl – put in ball, spray plastic wrap and put over dough.
3. Turn on Oven to 170 degrees, put timer on just one min – turn off oven.
4. Put bowl in oven on lowest rack, let rise 20 minutes
5. Take out and knead dough five times.
6. Second rising: Put dough in bowl, cover with plastic wrap, back in oven for 30 more minutes
7. Knead 5 times, cut in half, roll to size of pans with your hands. Put dough in loaf pans, and cover with same plastic wrap. Put pans in lower rack in over, rise 50-65 minutes – try to let it rise 2 ½ to 3 inches above the rim of the pan.
8. Take loaf out of over, remove wrap.
Preheat ove to 375. Cook at least 20 minutes or until the center of the loaf is 170 degrees. Use a baking thermometer to test the temp.
All of these steps will give you the absolute best whole wheat bread you have ever eaten!
This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit jennyhatch.substack.com/subscribe