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Monday, November 12, 2012

Nutrient dense breads




How we make bread at Stony Run Farm. Not a recipe, more like a kitchen tour. Suggestions for some ingredients to make the "staff of life" live up to its promise again.

6 comments:

  1. Brilliant Risa, thank you for taking the time to make that video!
    I'd never thought of putting leftovers in my loaves to boost nutrients & reduce waste.
    Janie x

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  2. Awww. C'n do the meat or meat broth breads too, but I think they have to be eaten same-day for safety, so I left that out as a no-no. I mentioned whey but pasta also works well. Disappears into the bread just like oats.

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  3. Anonymous9:50 AM

    Then if the bread goes stale you can make bread crumbs.

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  4. Risa, do you freeze the unbaked loaves, or reheat them in the dutch oven when you're ready to eat them?

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  5. Anything is possible ... YMMV ... we have only refrigerated overnight, and freeze most of the finished loaves to retrieve one by one. Our object is to use the big oven as seldom as possible.

    This year, there is so much warmth in the atmosphere in our vicinity -- bees flying, hummingbirds staying -- that we're not into the dutch oven yet. o.O

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  6. I could watch that over and over again. Inspiring!

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