Baking Day

Today is a rainy day and calls for baking, lots of it. While the guys drain rain storage barrels to collect the new rain falling, I’m grinding, mixing and filling the cook stove with firewood. The first batch of granola is in and I have a few minutes while the wheat grinds into flour.  Can I say, grinders are awesome! I can.not.imagine doing this by hand.

Granola on cookie sheets

Granola recipe from my friend Jackie ( tweaked to our liking)

2 cups whole wheat flour ( we omit this, sub in 1 cup of flax)
6 cups rolled oats
1 cup coconut ( shredded)
1 cup wheat germ
Add; almonds, slivered almonds, pecans, cranberries, etc to our liking!

1 cup honey or maple syrup
1 cup oil, we use coconut
1/2 cup water
2 tsp vanilla extract
1 TB salt ( we use Redmond salt)

I mix all the dry ingredients in a BIG bowl, line two cookie sheets with parchment paper ( so much easier to clean up after it has baked) and then slightly warm the wet ingredients ( you can probably skip this, just makes it easier to mix) and combine. Bake for an hour at 250F or do what I do, and bake for 45, forget it is in there, add more wood to the stove and torch it for the last 15 minutes. Only realizing what I’ve done when the smell reaches me while I fold laundry upstairs….

Ok, onto more goodness.

Honey Buttermilk bread cooling

Honey Buttermilk Bread via Restless Chipotle 

  • 1 envelope yeast (I usually use 1 tablespoon because I buy in bulk.)
  • Pinch of powdered ginger
  • 1 teaspoon sugar
  • 1/4 cup warm water (105F)
  • 2 cups warm buttermilk (105F)
  • 1/3 cup honey
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 6 cups white bread flour, divided use
  • 1/4 cup unsalted butter, melted and cooled so that it is warm to the touch but not hot.


  1. In a medium sized bowl mix the yeast, ginger, sugar, and warm water.
  2. Set aside for 5 minutes or until foamy.
  3. Whisk the buttermilk, honey, salt, and baking soda together and add it to the yeast mixture.
  4. Add three cups of flour and mix until smooth, about 3 to 5 minutes on low of a stand mixer.
  5. Pour in the butter until it is totally mixed into the batter.
  6. Add the rest of the flour, one cup at a time, keeping mixer on low speed.
  7. When dough pulls from the sides of the bowl remove it from the mixer to a lightly floured surface. Knead until elastic and smooth.
  8. You can also knead in your mixer according to manufacturer’s directions.
  9. Place in greased bowl, turn to grease the top, and cover with a clean tea towel.
  10. Allow the dough to rise for 1 1/2 hours, or until double.
  11. Punch down and form into two loaves. Place in greased loaf pans and grease tops.
  12. Cover, and allow to rise for 45 minutes, or until it is just about the tops of the bread pans.
  13. Preheat oven to 400F.
  14. Bake for 30 minutes. You can cover the tops with foil if they brown too fast.
  15. Remove loaves from oven and brush with melted butter.
  16. Allow to cool in pans for 10 minutes.
  17. Gently run a knife around the edge between the bread and the pan to loosen it.
  18. Turn out and cool completely on a rack.
  19. Cover the loaves if you want soft crusts.

Considering it took me ages, and ages to get this one out, perhaps I should just publish now…..


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