Food and Recipe's

The Patriot said:
I made my first loaf of bread from the heirloom stone ground wheat flour. This was a 50/50 blend of artisan bread flour and heritage blend from Hayden flour mills. It came out pretty good! This was a no-knead method I found on YouTube. Just water, flour salt and yeast.

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While this bread was pretty good, it was VERY hearty and "wheaty". I think next time I'll mix in the all purpose flour to lighten it up a bit. Or I could add nuts and some spices to go the other direction, and I'd do a smaller loaf. The cool thing is I ate this all week and still have some left over, and I decided to make croutons out of the rest which will be a nice hearty addition to salads.
 
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