So it was really chilly and rainy again today, and Kim and I both love pea soup. We wanted to eat it as soon as we saw Tom’s post. But we had eaten all of our Birdsong Farm peas, so I just made the old fashioned kind with dried peas. I added leeks and fresh spinach. Yum. The real treat for us was that I made Dakota Bread in the bread machine. It’s our favorite, and Tom and Jeff tasted it, and they agree, right, boys? Now there can be some debate that making it in the bread machine does not count as real breadmaking, but at least we know what we are eating and what is in it, right? The real breadmaker in the “family” is Elyse’s friend Alycia! Post one of yours! By the way, Kim and I went to sleep in a food coma because after we walked Kennedy, Tom gave us warm home made rum cake! It seriously was the very best ever. I felt like June 24 must be a holiday of some kind!
Dakota Bread from Beth Hensperger’s cookbook The Bread Lover’s Bread Machine Cookbook
1 1/4 cups water
2 tbsp. canola oil
2 tbsp. honey
2 1/4 cups bread flour
1/2 cup whole wheat flour
1/4 cup raw bulgur cracked wheat
2 tsp. gluten
1 1/2 tsp. salt
1/4 cup raw sunflower seeds
1/4 cup raw pumpkin seeds, chopped (woops, I didn’t chop them)(I never do either-Kim)
2 tsp. sesame seeds
1 1/2 tsp. poppy seeds
2 tsp. SAF yeast or 2 1/2 tsp. bread machine yeast
Place all ingredients in pan in order. Set crust on dark and program for basic cycle; press start.
Note: We buy these ingredients from a little store in Uniontown called Beiler’s Market. They have baking ingredients in bulk and it’s only about a half hour from Kent.