FIG AND FAUNA

Whole Wheat Orange Blossom Bread

 by fig + fauna farm on 10/01/12



In our home, there's nothing that brings the family together faster than fresh baked bread. My mother-in-law has baked bread for many years and so the men of the Martin family have a taste for fresh, rich bread - the kind that fills the home with a warming desire to consume. A few years ago, I searched to find a recipe that would taste great and have the right texture for sandwich slicing. I came across a wonderful recipe that I've relied on for some time now, and still my husband reminds me: " Honey, this one is a keeper" as if he's eating it for the first time. The star here is the honey. Any light honey will do, but I believe it's our local Orange Blossom honey - so delicate and fragrant - that really holds the magic in our bread.




WHOLE WHEAT ORANGE BLOSSOM BREAD
Adapted from this recipe

This recipe makes three loaves of bread at once, so plan on using three loaf pans. I eat one and freeze the rest for later in the week.

You will need:
  • 3 cups warm water
  • 2 packets of dry active yeast
  • 2/3 cup light honey, I used Orange Blossom
  • 5 cups unbleached bread flour
  • 5 tablespoons unsalted butter, melted (alternatively, coconut oil or olive oil can be used)
  • 1 tablespoon sea salt
  • 3 1/2 cup whole wheat flour, or white whole wheat flour
  • handful of rolled oats or poppy seeds (optional)

In a large bowl, mix the water, yeast and 1/3 cup of honey. Add five cups of bread flour and gently stir until well mixed. Let the mixture sit for at least 3o minutes or until it is bubbly and big.

Add three tablespoons of butter or oil, 1/3 cup of honey and salt to the dough. Stir in two cups of whole wheat flour. Transfer dough to a lightly floured surface and knead the rest of the flour in until dough is slightly sticky to the touch.

Place the dough in a greased bowl, turning the dough on all sides of the bowl to be sure it is greased entirely. Place a clean towel over the bowl and let it rest in a warm place until it has doubled in size.

Meanwhile, preheat oven to 350 F.

Push the dough down and divide it into three loaves.Place in greased 9" x 5" loaf pans and let them rest until dough rises just to the op of the pans. Top the loaves with oats or a seed of your choice. Bake the loaves for 20-30 minutes or until the outside is lightly browned and crispy.


Comments (20)     

Simple Life

 by fig + fauna farm on 09/13/12

These words have been on the tip of my tongue for some time now. The farm living that we've become so immersed in is often coined "the simple life" - though we are frequently weighted with urgent decision making, managing, balancing and contemplating everything from feeds to soil. We are stewards to beating hearts and thirsty roots; a title that cannot be taken lightly. Yet, through all of the complicated determination of our days, there exists incredible simplicity here on the farm. I want to tell you these simple things that make my world complete.

Simplicity is revealed in the uncomplicated joy that I recieve as I run my fingers down the back of our cow taking in her heavy sighs. I find a simple way to teach our daughter, by witnessing daily animal life: as they breathe, eat and birth, free of many human convolutions. They bring to light the essence of living and dying with repose. I stumble upon simplicity when my legs graze a fragrant dill plant and awaken not only a scent, but an idea for a nourishing meal. Through that whiff of imagination, simple recipes are born.

Life on the farm is the place where I am able to find simple perspectives, even in the most complicated times. Simplicity is at my fingertips, as long as I'm willing to see it.

Where do you find simplicity, friends?

DILL & CILANTRO CREAM CHEESE

You will need:

  • 4 oz cream cheese
  • 1/4 tsp chopped dill
  • 1/4 tsp chopped cilantro
  • 1 lemon wedge, squeezed for juice ( optional)

Mix all ingredients until well combined. Serve with smoked salmon on toasted sourdough for a simple, but delicious treat.

Serves 4 slices of bread

Comments (13)     

Prune Compote

 by fig + fauna farm on 09/10/12

I feel a pleasant rhythm beginning to form in our homeschooling days. Each morning, stories are read and inspire our minds. We spring from the cozy bed and head to the kitchen, diving even deeper into the lessons. Books with food involved have such great impact as we learn and taste the fables first hand. Goldilocks is a favorite this week, along with the porridge of the three bears ~ and this mama bear made something a little extra special to make the story even sweeter :)

PRUNE COMPOTE

You can use many fruits for this simple compote - a mixture of stone fruits would be divine. Try this topping on pancakes, crepes, yogurt and porridge of course!

You will need:

  • 2 cups fruit , coarsely chopped
  • 1-2 tablespoons honey or maple syrup
  • 1/2 cup water
  • 1/4 tsp lemon zest (optional)

Heat all ingredients over medium. Stir gently to keep from scorching, until liquid is thick and fruit is soft. Serve immediatly or store in the refrigerator for a few days.

Serves a few

Comments (8)     

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