WATER = warm 2 C- may end up being more depending uponsourdough starter thickness.

DARK or whole RYE FLOUR       2  ½ C

WHOLE GRAIN wheat flour    2 C

SOURDOUGH STARTER 1C

Molasses     ¼Cs YEAST            1Tablespoon dry yeast or 1 packet

Mix, thick sponge, let sit for 1.5 hours

Add WHITE BREAD FLOUR 2C with the salt below incorporated into it.

SALT              1 T

Knead for 8-10 minutes adjusting by adding in more whiteflour or water if needed, thicker denser dough than traditional breads but itshould hold shape, and start out very sticky and then the water will get absorbed.  The whole grains take longerfor the water to absorb and rye is stickier than wheat.  So, it should be messy at first.  

After you get a good dough, then add seeds.   We use caraway and sunflower seeds.

CARAWAY SEEDS 1T

SUNFLOWER SEEDS       1/2C, 1T for the top. 

If you want a black bread then youcan add 2T of carmel color to the water.  It doesn’t add any flavor, just plenty of blackness.  

Divide in two, and shape like a football, seam side down.Egg wash and add your seeds to the top.

Let rest about 1/2 hour, then score down the middle and bake in a 400 degree oven for 25-30 minutes.

Happy Baking!

For more informationabout House of Bread, please visit https://houseofbread.com/ and for more information about franchising, please visithttps://houseofbreadfranchise.com/.  Youcan order a recipe book https://houseofbread.com/recipe-book/.   If you want to take your bakingto the next level visually, we have on line video full baking classes that canbe found here https://houseofbread.com/product-category/online-baking-class/

Chocolate Babka. Easy to make, use Challah dough, fill, cut twist, top, bake and deliciousness awaits.

Challah recipe:

(two medium sized loaves)

2 1/2 cups of warm water (approximately 100 degrees)

2 packages or one and 3/4 Tablespoons of active dry yeast

6 cups of unbleached flour (approximately 1 1/2 pounds)

1 1/2 cups of whole-wheat flour

1/2 cup of butter that is very soft but not melted

1/2 cup of sugar

1 1/2 Tablespoons of salt

2 large eggs at room temperature

Filling:

SALT-pinch

CHOCOLATE SYRUP-1/2 C

FLOUR=1/4 C

SUGAR=1/4 C

STREUSEL: COCOA 1T, PASTRY FLOUR ¾ C, SUGAR 3/4C, BUTTER 1/3C.

Other versions:

Thanks for listening and here is a video for

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Here is a Utube video link https://youtube.com/shorts/SM2EPU3iGM0?si=x07AJ5FRzXSrvnzm

Happy New Year!

1. Embrace the fact you will have failures, and it is all part of the journey.  

 2. While embracing the learning curves you still

3.  Recognize the correct moisture content needed to

4. Understand it is not an exact science and embrace the fact that there is no set rising time as it all depends. 

5.  Just as all environments are different producing

Have fun and relax you’ll get it right and above all else

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If you’d like more information about House of Bread, please visit www.houseofbread.com.   For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.    

Understanding the portion of water in bread baking, helps guide the baker in knowing how to shape the dough, proof the dough and bake it.

Want to learn about a particular subject, recipe or just a bread head idea for a podcast? Send me your ideas and if selected, I'll send you a pdf of my recipe book.

Happy Baking and happy Halloween! Sheila McCann

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I know a long title, but I wanted you to pause on passing on this amazing recipe because it is both gluten free and vegan. I'm neither and this is one of the few pastries I eat on a regular basis due to the flavor, texture and how it makes me feel afterwards.

If you are willing to try making this and you don't love it, then email me [email protected] and I'll send you an online baking class of choice or a download pdf version of my recipe book.

GLUTEN

1. CREATE THE FLAX EGG MIXTURE. GRIND 1 CUP OF FLAX SEEDS IN A VITAMIX BLENDER ALONE BEFORE ADDING IN THE WATER.

2.    PUT GROUND FLAX SEEDS IN A LARGE PASTRY MIXING BOWL AND ADD 2 1/2 CUPS OF WATER, MIX TOGETHER WITH YOUR HAND.  LET SIT FOR 15 MINUTES.

3. CREATE WALNUT BUTTER.  PUT 6 1/2 CUPS OF WALNUTS ON A SHEET PAN.  BAKE FOR 10 MINUTES.

4. PUT 1/2 CUP OF CANOLA OIL AND 1/2 CUP OF WATER WITH WALNUTS IN A FOOD PROCESSOR. MIX TOGETHER.

5.    

ADD THE FOLLOWING INGREDIENTS TO THE BOWL. MIX ALL INGREDIENTS TOGETHER UNTIL

VANILLA      1 T                                                                    BAKING SODA      ¾ T                                                                

7.    ADD 4 CUPS OF GLUTEN FREE FLOUR THAT HAS XANTHAN GUM.  WE RECOMMEND BOBS RED MILL ONE TO ONE FLOUR.

 8. ADD 1 CUP OF BLUEBERRIES AND PUT IN A WELL SPRAYED SHEET PAN.

 9. MAKE TOPPING. USE THE REMAINDER OF THE WALNUT BUTTER AND ADD 1/2 CUP OF OATS AND 1 CUP OF BROWN SUGAR.  COMBINE FOR A STREUSEL TOPPING THAT YOU PUT

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10. 

What's with the funny name and how to make one of the most popular cookies in the US.

SNICKERDOODLES

In a bowl mix the flour, salt

5 1/2 cups of flour-pastry or

1 tsp of salt

1 Tablespoon + 1 tsp of

In the bowl of your electric

2 cups of butter softened

3 cups of white sugar

4 eggs add one at a time

2 tsp of pure vanilla, beat

Coating:

1 cup of white sugar

2 Tablespoons of ground

Bake at 350 degrees for 10-15 for smaller sized cookies and 15-20 minutes for larger sized cookies.  Should take out when the cookies are slightly golden around the edges. 

Thank you for listening and Happy Baking! Sheila

For more information about House of Bread, please

While

Be willing to make mistakes and master the second proof for Happier baking!

Thanks for listening-Sheila McCann

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