Are you a mind reader? I so appreciate this video! Have been wanting to make my seeded bread instead of buying a store shelf version. Perfect. Thanks again.
I made this bread yesterday and today. I loved using the stand mixer and being able to proof it in the fridge twice. This gave me freedom to do other things and leave the house. I made 2 bannetons instead of 1 large loaf as I have 2 round cast iron dutch ovens. It worked out really well. Thank you Anja!
A beautiful loaf! Thanks for sharing! I'm curious to try adding Emmer to my fresh-milled flour blend. I've enjoyed using Kamut and spelt along with hard white wheat. Who knew, back in the bleached-white-flour-days of our youth? Well, your grandmother did, (and it's so great that she shared with you!) but many didn't/don't, so channels like yours, Anja, are wellsprings for so many!
Thank you for this video. I usually mix all flours I have - rye, wheat, spelt, oat, buckwheat. And am trying to bake in the evening in order for bread to cool down by the morning, otherwise it is difficult not to cut it straight away.
To get dried ingredients, including flour, etc., KitchenAid does sell an apparatus to do this. I bought mine a few years ago and I find it so handy because as you know most the time we can’t get dry ingredients from the bowl into the mixing bowl of our mixmaster. It’s called A pouring shoot and it fits right on the side of the mixmaster bowl. Hope this helps. If postage was not so doggone expensive, I would buy one and send it to you.
Hello, I've been watching a few of your videos because I want to start making sour dough bread. I have a question about the buttermilk. When you are making the starter you leave it out on the counter for several days until it's ready. I know you're not suppose to leave any kind of milk out or is will spoil. So, how is it you can use buttermilk in your starter and leave it out? Please help me understand why you are able to do this. As I said I want to learn and I'm curious about the milk. Thanks
The more I watch you make bread, the more I want a grain mill! Can you tell me where to find the wooden scoop you are using in the white flour? I look forward to your post every Tuesday. Thank you!
Aww ... thank you so much for your sweet comment! I know that a grain mill is an investment but once you have one, you will love using it all the time. Here's a similar flour scoop (affiliate link): amzn.to/3Q1Ovba 😊 ~ Anja
Thank you for sharing the recipe. Have just started with sourdough starter few days back and turns out well. Can you please guide me, whether we can bake bread in microwave convection mode. I simply loved your Dutch oven. Also can this type of Dutch oven be put in microwave convection mode? Kindly answer as I would love to make sourdough bread. I am from Mumbai, India. Thanks a lot❤
I enjoyed this video,. I hope to have a grain meal one day. is it important to cover with both beeswax and cloth cover? I only have the bowl cover ,which I made watching you .
A grain mill makes a big difference! You do not need both but I like to double up. If you leave it longer in the fridge you might like to use some plastic to keep the dough grom drying out ~ Anja
Anja I made a loaf of bread the other day, sourdough, which the starter is 2 months old. I added a teaspoon and a half of yeast. Just before i shaped it, i took a golf ball size piece of dough and put it in with my small amount of starter that was left in the jar, and stuck it back in the fridge. Is that going to mess up anything? Your bread looks fabulous!!
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Are you a mind reader? I so appreciate this video! Have been wanting to make my seeded bread instead of buying a store shelf version. Perfect. Thanks again.
Perfect timing! Hope you'll love this recipe just as much as we do! Happy baking 🍞 ~ Anja
Wow what a beautiful loaf of bread 😍 thank you for being so clear with your steps and instructions
Rice flower in the proofing basket helps the dough not to stick to the surface ❤
I made this bread yesterday and today. I loved using the stand mixer and being able to proof it in the fridge twice. This gave me freedom to do other things and leave the house. I made 2 bannetons instead of 1 large loaf as I have 2 round cast iron dutch ovens. It worked out really well. Thank you Anja!
Amazing! You are so welcome! 😊 ~ Anja
A beautiful loaf! Thanks for sharing!
I'm curious to try adding Emmer to my fresh-milled flour blend. I've enjoyed using Kamut and spelt along with hard white wheat. Who knew, back in the bleached-white-flour-days of our youth? Well, your grandmother did, (and it's so great that she shared with you!) but many didn't/don't, so channels like yours, Anja, are wellsprings for so many!
Nice! Hope you'll give emmer a try, it's so delicious and such a great addition to this sandwich bread 🍞 ~ Anja
Ok, thank you for the response.
I finally perfected my sourdough starter! YAY!😊
Great job!
Yum, this is so timely! I've been wanting to find a great sourdough sandwich which bread that is really hearty and healthy. Thank you.
Nice! I hope you'll love this bread as much as we do ~ Anja
Thank you for sharing! It means so much to me as a new bread baker! I enjoy your video’s so much!
I am so glad you enjoyed this video and keep up the baking 🧑🍳 🍞 ~ Anja
Thank you for this video. I usually mix all flours I have - rye, wheat, spelt, oat, buckwheat. And am trying to bake in the evening in order for bread to cool down by the morning, otherwise it is difficult not to cut it straight away.
Haha, yes, I know, it's so hard to wait until the bread has cooled off 😊 ~ Anja
Oh that looks delicious! I love seedy, nutty bread. And love that new dutch oven! ❤
Yes! Both are our new favorites! Thanks for the sweet comment 😊 ~ Anja
I always toast my seeds as that adds more flavor.
Nice ! Thanks for sharing 😊 ~ Anja
Beautiful bread loaf!! Thank you for the tips and recipe!!
Yay ... I am so happy that you like the recipe! Happy baking 🍞 ~ Anja
@@OurGabledHome Thank you Anja xo
Thank you for sharing this recipe. I’ve been looking for a good way to do seeded bread. I can’t wait to give this a try.
Nice! Hope you'll love it just as much as we do (this really is our new go-to recipe) 😊 ~ Anja
That was a fabulous looking bread.
To get dried ingredients, including flour, etc., KitchenAid does sell an apparatus to do this. I bought mine a few years ago and I find it so handy because as you know most the time we can’t get dry ingredients from the bowl into the mixing bowl of our mixmaster. It’s called A pouring shoot and it fits right on the side of the mixmaster bowl. Hope this helps. If postage was not so doggone expensive, I would buy one and send it to you.
Aww ... thank you so much for sharing and your sweet comment. Sounds like I might need one of those pouring shields 💛 ~ Anja
My Kitchenaid came with a pour shield 😊
Such beautiful bread and excellent video! Thank you so much!
Thank you! I am so glad you enjoyed this video 😊 ~ Anja
Hello, I've been watching a few of your videos because I want to start making sour dough bread. I have a question about the buttermilk. When you are making the starter you leave it out on the counter for several days until it's ready. I know you're not suppose to leave any kind of milk out or is will spoil. So, how is it you can use buttermilk in your starter and leave it out? Please help me understand why you are able to do this. As I said I want to learn and I'm curious about the milk. Thanks
The live active cultures keep it from spoiling ~ Anja
The more I watch you make bread, the more I want a grain mill! Can you tell me where to find the wooden scoop you are using in the white flour? I look forward to your post every Tuesday. Thank you!
Aww ... thank you so much for your sweet comment! I know that a grain mill is an investment but once you have one, you will love using it all the time. Here's a similar flour scoop (affiliate link): amzn.to/3Q1Ovba 😊 ~ Anja
Wow, great recipe, thank you. How can you bake it, if you don't have those oval dutch oven? I have a big oval Le creuset but I guess it's too big?
You might have to experiment a bit with how much dough is ideal for your Le Creuset but you can use any vessel you have ~ Anja
Looks great!
Thank you so much 😊 ~ Anja
Thank you for sharing the recipe. Have just started with sourdough starter few days back and turns out well. Can you please guide me, whether we can bake bread in microwave convection mode. I simply loved your Dutch oven. Also can this type of Dutch oven be put in microwave convection mode? Kindly answer as I would love to make sourdough bread. I am from Mumbai, India. Thanks a lot❤
I don’t think you can bake bread in a microwave. However, since I have never tried it, I can’t be sure so maybe it’s worth a try
I enjoyed this video,. I hope to have a grain meal one day. is it important to cover with both beeswax and cloth cover? I only have the bowl cover ,which I made watching you .
A grain mill makes a big difference! You do not need both but I like to double up. If you leave it longer in the fridge you might like to use some plastic to keep the dough grom drying out ~ Anja
Thank you!
Can we do sourdough without the cast iron dutch oven?
Yes!
Anja I made a loaf of bread the other day, sourdough, which the starter is 2 months old. I added a teaspoon and a half of yeast. Just before i shaped it, i took a golf ball size piece of dough and put it in with my small amount of starter that was left in the jar, and stuck it back in the fridge. Is that going to mess up anything? Your bread looks fabulous!!
A little bit of yeast in your sourdough will not mess things up. It should be good in the fridge. Hope you'll give this recipe a try 🍞👍 ~ Anja
@@OurGabledHome Thank you. I used your method of the thicker starter. I love it! xo
Ive signed up for emails. Got printable pattern for apron still not able to print recipe. 😢
What recipe are you trying to print? Can you send an email to anja@ourgabledhome.com to sort this out?
Just ask her. I had the same problem with the apron and she sent me the pattern via email.
Anja, I believe you just gained a spirit guide and protector.
I’m so proud of myself I made sourdough seedless rye nobody but me like the seeds🙄 but anyway it was so good so next time it will get seeds 🤭
Yes, add the seeds! They are so good! Happy baking 🧑🍳 ~ Anja