Pumpkin Pecan Loaves

Bread:
3-1/3 c. all purpose flour
3 c. sugar
2 t. baking soda
1 1/2 t. salt
1 t. cinnamon
1 t. ground nutmeg
2 c. pumpkin- cooked & mashed
1 c. vegetable oil
4 eggs, lightly beaten
2/3 c. water

Glaze:
3 Tbsp. unsalted butter
1-1/4 c. confectioners’ sugar
1/2 t. ground ginger
3/4 t. vanilla extract
4 t. hot water
2 TBSP finely chopped crystallized ginger
1/2 c. chopped pecans.

Instructions:

Bread: In a bowl combine the first 6 ingredients.
Combine the pumpkin, oil, eggs and water and mix well.
Stir into dry ingredients just until combined.
Spoon into two greased 9-in. x 5-in. x3-in. loaf pans
Bake at 350′ for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 min. before removing pans to wire racks.

Icing: In a small saucepan over medium heart, melt the butter.
Remove the pan  from the heat, then whisk the confectioners’ sugar, ground ginger and vanilla until combined. The mixture will be very thick. Slowly whisk in the hot water until smooth.
Immediately pour the glaze over the bread so it coats the top and flows over the sides. Sprinkle the top with the crystallized ginger and pecans. Let the bread cool completely, at least 2 hours, before serving.

Icing recipe from williams-Sonoma Inc.

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100% Whole wheat rolls

little-red-hen

Grind about 6 cups of wheat berries
(Recipe makes 18 rolls)

Mix in Bosch bowl on speed one:
1/4 c. & 2 Tbsp oil
1/4 c. & 2 Tbsp. honey
2 teaspoons salt
1 1/4 c. hot water
Add:
1 1/4 c. cold water
3 1/2 c. freshly ground whole wheat flour
1 1/2 Tbsp. SAF (instant) yeast
Mix and allow to set 10 minutes.
Add, then mix on speed one:
remaining flour (approx. 4 cups)
Knead on speed one (never higher) and set timer for 10 minutes from the time you begin adding the last 4 cups of flour. *ONLY ADD FLOUR UNTIL THE SIDES OF THE BOWL ARE CLEAN. (If you have an excess of  ground flour, you may freeze it  for future use)
Grease 3 cookie sheets.
Divide dough into  18 rolls and flatten slightly (6 rolls on each sheet)
Cover each sheet with a towel and let the rolls rise for about 1 hour at room temperature.
Bake 425′ for about 8-9 minutes (Light aluminum pans I bake for about 9 minutes and darker pans I bake about 8 minutes)

Recipe is slightly adapted from 100% Whole Wheat Bread

Photo taken from: wool gathering

100% Whole Wheat Bread

image2

Grind about 11 cups of wheat berries.
This batch will make 6 loaves (1 1/2 lbs. each)

Mix in Bosch bowl on speed one:
3/4 cup oil
3/4 cup honey
4 teaspoons salt
2 1/2 cups hot water
Add:
2 1/2 cups cold water
7cups freshly ground whole wheat flour
3 tablespoons SAF  (instant) yeast

Mix and allow to set 10 minutes.

Add, then mix on speed one:
2 heaping Tablespoons dough Enhancer
1 teaspoon lecithin granules (optional)
remaining flour (approx. 8 cups)

Knead on speed one (never higher) and set timer for 10 minutes from the time you begin adding dough enhancer and the rest of the flour. *ONLY ADD FLOUR UNTIL THE SIDES OF THE BOWL ARE CLEAN CLEAN.

Put in pans and let rise for 30-35 minutes.
Bake at 350′ tip golden brown (about 23 minutes)
Remove hot bread from pans and put into sturdy plastic bags.
Drape ends of bags loosely over bread and allow to cool for about 1 1/2 hours. Then slice with an electric knife and close bags.

Recipe from the Barkman family
Illustration by J.P. Miller