Thursday, August 18, 2011

Another Catch up Post - Honey Wheat Bread - Random Farm Picture

We have entered another warm few days and I started watering a few things again.

I haven't done anything in the garden since I tilled it, not even to check tomatoes.

It was been a busy few days.

We decided to sell some calves again so that took up one morning. Prices are still very good, thankfully.

Then we dropped the trailer off to have the lights fixed before we get a ticket for not having them.

I can't be in town without stopping at a store or two, bought milk filters, and a few grocery items. Back home and put things away. After shopping, I am through for the day.

Except, I did make bread very late yesterday afternoon. This time I made another family favorite, Honey and Wheat. It makes three loaves; I made one up into burger buns. Our KC family called and are coming down tomorrow to spend a couple of days before school starts. Our daughter really likes this bread she will have bread!

Finally this dough came together like I thought it should.

Here is how it looked in the mixer after kneading for 6 minutes. I still am not happy with the size of the buns, I weigh them and that is correct but I want the bigger around....may have to resort to a cutter. Suggestions will be appreciated.

and right out of the oven,

Honey Oat and Wheat Bread

from Hodgson Mill Bread Book

2 pkgs yeast
1/2 cup warm water (105°)

2-1/2 cups warm water
1-1/2 teaspoon salt
1-1/2 cups Oat Bran Hot Cereal
1/2 cup honey
1/4 cup margarine (I use butter)
6 cups Hodgson Mill 50/50 flour
1 egg
2 cups Hodgson Mill best for bread flour
shortening to coat bowl and 3 bread pans.

My Change:
1 cup hot oat bran cereal
1/2 cup cracked wheat
Soaked in the 2-1/2 cups of hot water
Increase salt to 2 teaspoons

This replaced the 1-1/2 cups Oat Bran Cereal

Add yeast to half cup warm water. Let stand 10 minutes.

Combine lukewarm water, oat bran cereal, honey, melted margarine. Here is where I bring water to a boil to soak my 7-grain and cracked wheat. Let stand until cool.

Add 2 cups 50/50 flour and mix well (you may use mixer). To this mixture add the egg and softened yeast, mix well. Add remaining flours to make a soft dough. Turn onto a lightly floured board and knead 10 minutes or use dough hook on mixer for 4 minutes . Put in greased bowl turning once to coat top. cover with a damp cloth and allow to rise in a warm draft-free lace until doubled about l hour.

Knead down. Turn dough out onto a lightly floured surface. Diving into three equal portions and let rest for 10 minutes. Shape into loaves and place in greased loaf pans, let raise for about 1 hour until dough reaches tops of pans.

Preheat over during this time to 375°. Bake 35 to 40 minutes. Remove bread from pans immediately and let cool on wire racks.

Random Farm Picture

We have had Willow long enough that she now has a grandcalf, actually two, since Annabelle, had calved earlier. We bought Annabelle along with Willow when she was ready to wean. This is the first one from her first baby born on the farm. The mother is Ginger (out of our Black Angus bull) and her first baby, a bull calf from our new bull.


  1. I love wheat bread and honey wheat sounds even better. That is one fine looking calf.

  2. Honey Wheat bread is awesome! The rolls look yummy and I can taste one warmed with butter!...:)JP

  3. If I made wheat bread I would have to eat the whole thing today and buy some store buns for the company.

    That little calf looks as if he would make a fine pet. If I could ever get one to let me touch his nose a time or two, he was hooked. I don't miss the aggravation of running cows but having a bunch of new little calves was always a great time.

  4. The bread looks amazing. I'll try the recipe when it cools down here.
    The calf is a cutie. Too bad they all grow up to be cattle.

  5. I can smell that bread through the computer, how is that possible???

  6. I just had to copy that recipe down because it looks so good!

  7. Glenda, those buns look just great to me. I make burger buns, too. How many ounces of dough do you use for each one? I use 4 oz. I roll 'em into a ball in my palms and then after I put them on the tray, I just squish them a little flattish. Not too much or they don't rise enough. It's all a matter of taste. Your family will love them because the taste is so much superior to those fake buns they sell in the store. Sloppy Joes are reeeeeeaaallly good in homemade buns, the sauce soaks into the buns and OMG!

    I'm having to water again, too.... This dang heat just chaps my hide. In more ways than one! Hugs, Ilene