seeds — Recipes — Love, Laughter, & a Full Belly

I didn’t often go to my grandparents house. They lived three hours away. For my parents that was two hour too many. When we did go, it was food heaven! My mom didn’t like to cook. Her mother may have been the reason, she was capable of cooking, gardening, sewing , and plumbing, and was authentic in her methods.

I would be asleep in the crisp freshly laundered , pressed white sheets , and then it would hit me. Sweet, yeasty aromas beckoning me to hit the stairs and head for the kitchen. This bread was universally loved among all family members. When I created the Good Loaf this treasure was not lost on customers. Of course, as my baking prowess grew I had to play with the recipe. The result did not disappoint. This is where time and love in the kitchen make it all worthwhile. I would love to see a renewed appreciation for tradition.

To my lovely relatives that reached out to me and offered kindness and inspiration , I thank you and hope you will continue the tradition that this spit fire of a woman gave to us. These are the footprints we leave that can keep memories of family alive❤️

The original recipe didn’t have a biga, rice,or buttermilk but these enhancements make the bread that much better:

Oatmeal bread formula:

Biga:

Flour 9.9oz

Water 6.1 oz

Fresh yeast 0.1oz ... look up the conversations of your yeast on line

**a quick side not... when it comes to yeast rapid rise is not a good choice (yeast on steroids). The goal of yeast is to devour sugar and burp gas into you bread. In general less is better... a slow rise will develop better flavor....if you have the time.

Soaker:

Oats 4.0oz

Molasses 4.0oz

Water 5.0oz

Brown sugar 1.0oz

Butter 0.4 oz

Final dough

Flour 18.4 oz

Water 7.6 oz

Buttermilk 5.0oz

Fresh yeast 0.1 oz

Brown rice 2.0 oz

Sea salt 0.5 oz

Soaker 14.3 oz

Biga 16.2 oz

Biga gets 6-8 hrs fermentation

Mix all ingredients on 1 speed until incorporated

Mix on 2 speed for 4-5 min until a decent gluten structure

Drop on counter and perform a few folds to cool the dough down

1hr fermentation

Divide in to rounds at 30-32 oz each

Shape into batards

Roll onto a damp cloth and then oats

Place in pans and proof for 60-70 min. The bread should not crest much beyond the rim of the pan. The remaining growth(oven spring) will occur in the oven.

Bake in pre-heated oven at 350 for 40-50 minutes

Let the loaf cool slightly in the pan, then remove to a cooling rack. Let the loaf cool for at least 1/2 hr before cutting

Now

All you need is butter😊

I’ve made a lot of bread. I’ve experimented with many formulas. I knew that this was a winner when I gave this bread to my family members that had opposing palettes and they both loved it!

When I owned the bakery, I had children calling it “crack bread” because it was so addictive. My dad would eat it every morning...“ keeps me regular “. I would send cases to my father-in-law, that’s all he wanted for his birthday. It’s so worth the effort. Since many of us have more time at home, I thought it was time to unveil this gem….

I will take some of that time and explain the logic. if you dont care skip this part

Biga: a quick pre-ferment that will give your loaf a better chew
Honey: a natural preservative and great sweetener
Buttermilk: to give a softer crumb
Cooked rice: white or brown for moisture retention and texture
Brown sugar: just because I like it🤫
Multigrain mix: any variety of seeds and grains ( think bird food): oats, sunflower seeds, poppyseeds, sesame seeds, flax seeds, hemp seeds, groats, cracked wheat... it what ever you have... but the oats, sunflower seeds, poppyseeds, sesame seeds are a must. This is “ la raison d’être “ for the bread
Yeast: wild yeast if you have the time, otherwise active dry or instant
Salt : bread without salt is paste
Flour: I am a snob but for good reason... King Arthur does extensive tests to maintain consistency, and making bread is an 8 hr job, don’t be cheap
Whole Wheat flour: adds good fiber
Water: hydrating a dough takes fineness. Too little and you will have a dry and crumbly loaf , too much and you won’t get good gluten structure. Always more in the winter... everything is dry

Here we go!

Biga: Get that scale I told you to buy and start weighing your ingredients: biga first

Flour 11.0 oz
Water 6.8 oz
Yeast. 0.2 fresh yeast .... you can look up the conversation on line for the yeast you have

Let proof 3-6 hrs

In the mixing bowl put the developed biga and all wet ingredients together Add all dry ingredients and mix on low speed until wet, biga and dry ingredients are are well incorporated :

Wet:

Biga
Buttermilk: 5.7oz
Honey: 2.6oz
Water : 8.9oz

Add
Yeast : 0.4 oz fresh ( look up the conversion of your yeast on line)
Salt: 0.5oz
Brown sugar: 2.0oz
Brown rice: 2.0oz
Multigrain mix: 3.5oz
Whole wheat flour: 3.2oz
Bread flour or Galahad: 17.3oz

Mix on first for 3 min

Mix on second for 5 minutes , at this point you can adjust you dough ( more water if it’s too dry, more flour if’s too wet

this is what the dough should look like as it is pulling from the sides…and yes this is messy work

The dough should pull away from the wall of the bowl and form a good gluten structure Bulk ferment for 90 min until double in bulk

Divide into 2 rounds at 29-32 oz

Round and rest for 20 minutes Shape into loaves by stretching into a square and folding the top and bottom to the middle place the loaf seem side down and using the friction of the counter push the loaf with the thumb and heal of your hand away, it should pull the loaf tight

Roll it on a damp cloth and then in a tray of the seed mixture

Place in a 5x9 loaf pan ... grains facing up Proof for 70-90 minutes until it crowns the rim of the pan Bake at 350 for 40-45 min Let cool in pan for 15 min Remove... never cut into a fresh loaf until it has cooled. The crumb will collapse and flavor profile will not be fully developed

You are going to love me for this one... you’re welcome 😋

The bread that started it all...Nanny Van’s oatmeal bread

The king of bread....MULTIGRAIN!