honey bread SFM flour

My favorite recipe is Honey Whole Wheat Bread. I use the same dough for hamburger buns. Using the Sunrise Flour Mill flours have elevated this recipe. 

Ingredients 

2 packages active dry yeast (I use rapid-rise)

1/2 cup warm water (this is for the yeast)

1/3 cup honey

1 tablespoon Kosher salt (larger grains result in less salty flavor)

1/4 cup Crisco shortening (not butter flavored)

1 3/4 cups very hot water (this is for the honey mixture)

3 cups whole wheat flour

3 to 4 cups white bread flour 

Directions: 

Dissolve yeast in 1/2 cup water. Mix honey, salt, shortening, 1 3/4 cup hot water and cool to lukewarm. (I have the water hot enough to melt the shortening, then let it cool to lukewarm or you'll kill the yeast.) Mix yeast and honey mixtures together. Add whole wheat flour a cup at a time and mix well. Add enough white flour to make dough easy to handle, usually 3 1/2 cups or so. Knead 10 minutes by hand until the dough is smooth and not sticky. Let rise in a greased bowl, covered, until doubled in size, or about 1 1/2 hours. Punch dough down and form into two loaves. Grease loaf pans, cover, allow to rise until doubled in size, about 1 hour. Bake 40-45 minutes in 375 degree oven. May brush with butter if you want a shiny crust. Cool on rack. It freezes well. When I use the recipe for buns, I bake them 10 minutes at 400 degrees. 

Sourdough Bread Tangzong Method

Baked a loaf of Sourdough soft bread using active starter & tangzhong method yesterday. I like the texture. Will experiment again to see if I can make a loaf that will still be super soft after 5-7 days. So far, it tasted soft & a little sour (not the bad taste) this morning. 

For Tangzhong:

 25 g bread flour

115g milk

10g  water

55g unsalted butter

1. Cook using med low heat until thick and creamy for about 4 min

2. melt butter in the warm roux

3. Let it cool down before using tangzhong dough (best to keep it overnight & use it the next day; used within 48h)

For dough:

450g bread flour (can replace 50g with wholegrain flour)

200g milk 

10g water

100g starter (active & mature)

12g salt 

20g sugar

1 egg (leave some for egg wash) 

1. Mix bread flour, milk, water, starter, & egg

2. autolyse 20 min, add the tangzhong, and knead for almost 20 minutes on med-low. It will seem sticky, but let it go. (Managed to knead in mixer for 30mins till window pane) 

3. Put in a covered container for at least 3 hours and fold over and refrigerate overnight. ( I didn’t put in fridge but waited till it doubled in size coz I wanted to eat bread within same day)

4. Take out the next morning, divide into 3 parts and form into balls, cover and rest for an hour. 

5. Roll each ball into oval shape and coil, then roll again on the seam side up and coil. 

6. Place in greased pullman tin (can also use 2 medium size loaf pan)

7. Cover and let rise until puffy and slightly over the rim. (Mine took abt 3h)

8. Egg wash (I forgot this round; can use milk too)

9. Preheat at 200 deg Celsius & put bread in. 

10. Bake dough for 20 mins before lowering to 180 deg & bake for another 20mins (depending on your oven); tent bread in between to avoid burning the top. 

11. Let bread cool down for at least 2h before cutting.

Huckleberry Pancake with SFM pancake mix

I just made the kids (original intent) a batch of sourdough discard huckleberry banana pancakes with Sunrise Flour Mill   7 grain pancake mix, and swapped out the butter and milk for avocado oil and oat milk. 

Okay here’s how I made

Ingredients 

Dissolved around 50  grams sourdough discard in 1/2c warm water. 

(I use the SFM Heritage bread blend to make my sourdough starter, btw)

I added 1 1/4c pancake mix and topped it off with the bread blend to make 2c of flour total. 

1/2tsp baking powder 

1/2tsp vanilla

1/2tsp Ceylon cinnamon

1 tbsp Lakanto  monk fruit 1:1 sugar 

1 1/2 c oat milk (unsweetened — I make my own)

1/4c avocado oil

1c cubed banana

1 c fresh wild huckleberries

You’ve got to mix the sourdough and water really well so it’s mostly dissolved before adding the dry ingredients — stir together dry in with the sourdough liquid, and then slowly add in the rest of the milk and oil. Lastly add your fruit and then let the batter rest for 10-20 minutes before frying as usual. 

This-was-out-of-this-world .

Small Sourdough Bread

Serves 2 people over two days

Ingredients 

235 grams heritage blend flour

160 grams water

80 grams starter

7 grams salt.

Bake for  32 mins, the first 10 mins at 240 degrees C, then I turn it down to 200 (and I open the door briefly at that point to let the water vapour come out)

 It rose beautifully overnight. ♥️

Gond Paak

Recipe card for gunder pak

Course Indian sweets

Cuisine Indian

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Author  Sheni bhojani

Ingredients

50 g or ¼ cup Gond

75 g or ½ cup ghee

125 g or ½ cup sugar

125 g or 1 cup mava

125 g or 2.5 cup dry coconut

2 tbsp Chopped cashews

2 tbsp Chopped almonds

1 tsp Cardamom powder

½ tsp Nutmeg powder

1 tsp Dry ginger powder

¼ cup water

Instructions

In a heavy bottom pan, add dry coconut and dry roast it on low flame.

Now heat ghee and fry gond in batches.

Crush the gond using your bowl or with your hand.

Roast cashews and almonds in ghee and add into a mixing bowl.

Now, in the same pan add mava and roast it till ghee separates from its sides. Then add mava into the mixing bowl.

Mix the entire ingredient into a mixing bowl.

Now in a pan, add sugar and water. Mix well and cook sugar syrup till it reaches 1 string consistency.

Switch off the gas, add cardamom powder, nutmeg powder, and dry ginger powder. Mix well.

Add gond pak mixture into the sugar syrup and mix well.

Grease plate with little oil, and add gond pak mixture.

Allow mixture to set for 1 hour.

Cut into pieces and enjoy gond pak for a month when stored in an airtight container.

Notes

fry gond on low-medium flame till it completely puffs up.

Switch off the gas, when the sugar syrup reaches 1 string consistency.

Add all powder into hot sugar syrup for its aromatic flavor.

Herirage Wheat Bread

I cheat a little and use my bread machine on the dough setting to do the hard part! 

Or you can use Kitchenaid Mixer with hook attachment to knead the dough.

Ingredients 

1 1/2 Cups lukewarm water

1 1/2 Tsp olive oil

1Tbsp sugar

1 1/2 tsp salt

4 Cups Sunrise Mills Flour  Heritage White

2 tsp yeast or ( 150gram starter + 1 tsp yeast)

I divide my dough into two smaller loaves, and put into pans that I sprayed with Pam or similar. I cover with a dish towel and proof on top of stove for 35 minutes while oven is heating (350 degrees). You can score the top or not, as well as do an egg wash.

 Bake 35 minutes at 350F pre heated oven, remove from pans and let cool completely before slicing. 😊

Deghi Palak Ghost (Mutton) Sheni Version

Ingredients:

• Mutton ½ kg
• Spinach 1-1/2 kg leaves
• Whole green chillies 3 to 5
• Onion 1 sliced 
• Green coriander ½ bunch chopped 
• White cumin powder 1 tsp
• Red chili powder 1 tsp
• Turmeric  powder ¼ tsp
• Salt to taste 1 tsp
• Whole red chilies 3 to 5 (for mid taste)
• Whole milk 1 cup
• Clarified butter ¾ cup or oil 
• Garam masala powder 1 tsp
• Ginger garlic paste 1 tbsp
• Green chilies 1/2 tsp
• Ginger 1 tbsp
• Chopped coriander 1-1/2 tsp
• Cumin powder 1 tsp
• Fenugreek 2 tsp ( kasuri meethi)
• Tomatoes chopped 2
• Yogurt beaten 1/2 cup
• White pepper powder 1/2 tsp

Method:
Wash spinach add green coriande, green chilies and kasuri meethi boil for 15 minute. Discard water in sieve. When water removes blend in blender and make  thick paste not purree. Add 4 tbsp of clarified butter or 1/4 cup oil , add spinach cook well for 15 minutes . Add milk cook till milk is dissolved about 5 minutes. Once Oil separates remove from stove and Keep aside.

 Heat clarified butter or oil 1/4 cup add onion fry well. Add meat, ginger garlic paste, salt, green chilli paste, turmeric, white pepper, white cumin powder, chopped tomatoes a powder and yogurt cook well about 5 minutes.  Add water cook till meat is tender. And oil separates. 

Add spinach and whole red chilies cook. Add cumin, all spice powder, chopped coriander leave , cover and simmer. After 5 minutes serve with roti or rice.

GoTo Recipe Soft Sourdough Sandwich Bread Sheni Version 5 stars

Ingredients for Sourdough cinamon Raisin Bread or Fruitty Bread

2 loaf pan 8x4 inches  

1 cup (225 grams) warm milk

5 1/2 tbsp  (67 grams) granulated sugar

1 tsp instant yeast (optional if starter is ripe)

½ cup (150 grams) sourdough starter ripe or discard

4 cups  (500 grams) Heritage bread flour

1 tsp sea salt

2 eggs beaten

4 tbsp  butter, soft

1 tbsp melted butter, for brushing baked loaf pans or trays with oil.

Filling (optional) 2 loaves

2 tbsp Soft butter

2 1/2 tbsp Cinamon powder

1 cup Dark brown sugar lightly packed

1 cup Raisin or any candied dry fruits

instructions

On stove top

In the pan combine the whole milk and  sugar until dissolved. Add 4 tbsp butter until mix on midium flame .  

Remove on counter top.  Milk should be warm to touch (NOT HOT).  At eggs little at a time and whisk until mix in milk.

Add yeast and sourdough starter, stirring to combine.

Add flour and sea salt. At this stage I used kitchaid stand mixer.

Now on stand mixer using hook attachment  Mix on medium-low speed #2 until dough comes together, about 3 minutes.

Increase speed to medium # 4 and let the mixer knead the dough for 7 minutes.

Transfer to a large oiled bowl. Cover with  plastic wrap and let rise until nearly doubled, about 2 hours if using the optional added yeast. 

(If using only starter, the proofing time takes ¹¹ hours, which yields a beautiful dough with a more pronounced sour flavor.)

Turn proofed dough out onto a clean counter top and stretch it several times to develop the gluten. I stretch it for 6 to 8 times.

Roll in out in rectangle shape 8x4 inches.  Brush with soft butter. Apply cinnamon and brown sugar,  sprinkle  raisin everywhere.  

Roll it tightly into a loaf, pinching the seams together. 

Transfer to an oiled loaf pan and cover with plastic wrap to rise again, about 1 hour or until dough is about 1-inch above the rim of the pan.

 (this step will take a few hours if not using the additonal yeast).

Preheat oven to 350°F.

Bake at 350° for 35 minutes until golden and internal temperature reaches 190°-200°F on an instant-read thermometer.

Remove from oven and immediately brush top with melted butter. (Do not skip this step as it is key to a soft crust.)

Let cool in pan for 5 minutes before turning out onto a wire rack to cool completely before slicing.

notes

For best results, measure ingredients by weight. 

Whole-wheat version: Use 200 grams whole wheat flour, and 200 grams of bread flour or all-purpose flour