Wednesday, October 15, 2008

Bosch Bread

I teach ninth grade writing & grammar at our local homeschool co-op. In doing so, I've been reminded of the importance of brainstorming. It truly does help a writer get thoughts onto paper so they can be organized and fashioned into something readable. I think it's true for all writers - there's a plethora of ideas swirling around in our heads. The key is to get it out of the upper cranial cavity and onto something where it can then be decoded. Thus, the invention of brainstorming. Who came up with it? I have no idea.

Why a note on brainstorming this morning? Well my friends, let me just say that I've spent some time this morning brainstorming about my Bosch Bread and nothing is falling into place!! My sleeping soldiers will awake any minute and time is of the essence. This proves you just can't rush writing. Hence the reason I simply cannot post here every single day. Thank the good LORD for pictures. Many times they speak the words I can't.

So, here's my stab at a "Making Bosch Bread" post, with a brain that is not in gear.


Hi Y'all!

I've started a little home-based business making homemade meals. The response has been overwhelmingly positive(!) and has only fed the flames of my desire to open some sort of business/restaurant/coffee shop someday. I LOVE to make something that blesses someone else. It gives me great joy. With most meals on the menu, I include a loaf of homemade whole wheat bread.

I remember the days I longed for a Bosch. Most of my married life has been riddled with financial hardship (for which I am thankful), yet somehow the Lord provided a Bosch. He knew we'd need it. We have literally lived off homemade bread several months at a time. Well, bread, beans, and tortillas, truthfully. I rested knowing we were eating something healthy, full of vitamins, minerals, and we would not be hungry.

The Bosch Bread recipe I have been making for many years makes five loaves at a time. With some of the dough, we've also made cinnamon rolls, mini loaves, and pizza crust. We use Prairie Gold wheat berries from Wheat Montana, which is a hard, white, spring wheat. It's light and makes fluffy loaves. I've experimented with all sorts of things, though. You can add a couple cups of oats or make it more hearty (grainy) by adding a few cups of winter wheat, for example. Once you get the hang of it, the possibilities are endless.

Bosch Bread

2T salt
2/3 C olive oil
2/3 C honey
5 1/2 C hot water
2-3T yeast
Fresh ground whole wheat flour

Directions: Put salt, oil, and honey into Bosch bowl. Add hot water. Jog machine by turning to "M" on the switch. This swishes the ingredients together a bit. Add three scoops (I scoop the flour with a 1C measuring cup) while machine is running. Turn dial to "1". Add three more scoops while Bosch continues to run. Add yeast and let machine fun for 1 minute. Add flour one scoop at a time until dough begins to clean the sides of the bowl. This can be tricky and all I can say is that it takes practice. Remember, the liquid is soaking up the hearty flour so I err on the side of wetter looking dough instead of making it too dry. This is just my opinion. When you think you've reached this consistency, turn dial to "2" and set timer for 10 minutes.
During this 10 minutes, spray loaf pans with cooking spray. Oil a clean surface for shaping the loaves. Oil hands, too. Turn dough out onto clean, oiled surface and divide into five balls. Take each one and press them into a rectangle shape. Roll up the rectangle and work the dough a bit to form a loaf. I tuck in the edges and ends and make it "pretty". Put each loaf into an oiled bread pan and set to rise. The rise time will vary. The actual recipe I have says 30 minutes to 1 hour. It usually only takes about 30 minutes for mine. If I wait any longer, the tops are too big and the loaf is disproportioned. Our house is very drafty and cold in the winter so I actually set my oven to "warm" before I begin and turn it off while the dough is kneading. I then set the pans in the oven to rise. This works great for me, but bread baking is an art, so you just have to use your own judgement and do what works best for you.

And finally, when the loaves have risen to your liking, bake them at 350* for 20-25 minutes. Again, time will vary because everyone's oven is different. It doesn't take 25 minutes for me.

Homemade bread slices best with an electric knife.
Good Wednesday to you ~


Letitia said...

How neat that you are able to make meals for people!! I do well to make one for my own family. Not my calling. I think it's fabulous. I hope one day you can realize your dream in some way. Your bread looks beautiful. We do add some different grains into ours just because the mix is healthier. We had oat groats, kamut, millet, spelt, hard white and hard red. We have a conflict here : ) Some like it light and fluffy. Some (ME) like it heavier.
I pray for tremendous success for your business.

Leah said...

Mmmmm, your bread looks divine. I can even smell it!!! My diet allows for no bread and I miss it SO much.

What a neat business you've started! I hope your dream of owning your own bakery or restaurant comes true. :) Fun!

I have to thank YOU for allowing me to meet Jessica! I clicked on her blog from yours. So thank you. :) I can't get enough of her AK pictures. And oh how I hope we have a new VP from AK too!

Ruth said...

Praying that this business flourishes and grows. The bread looks amazing!!!!
I would love to see your business grow to be the business you have dreamed of, dear friend. Maybe one day you will be featured in a lovely little magazine featuring your baked goods and coffee shop.

I love the farm life pictures you have been posting. They are so beautiful. Thank you for sharing these special moments with us.