This morning it started to snow again and as of 2PM on a cloudy friday afternoon Jan. 5th 2007, we have about a foot of snow on the ground again. Since this is the children’s last day of vacation, school starts on monday, we are having a quiet day at home, doing laundry, and preparing and organizing for school. I did a large baking of bread this morning, and made a pot of beef noodle soup.
Here are some video clips of my cooking adventures~!

“All grain is ordained for the use of man and of beasts, to be the staff of life, not only for man but for the beasts of the field, and the fowls of heaven, and all wild animals that run or creep on the earth; And these hath God made for the use of man only in times of famine and excess of hunger.

All grain is good for the food of man; as also the fruit of the vine that which yieldeth fruit, whether in the ground or above the ground– Nevertheless, wheat for man, and corn for the ox, and oats for the horse, and rye for the fowls and for swine, and for all beasts of the field, and barley for all useful animals, and for mild drinks, as also other grain.”

D&C 89:14-17
Esthers Perfect and Precise Whole Wheat Bread: (Double Batch)
Put rack on lowest part of oven
In Kitchen aid mixer bowl:
4 1/2 C Cold Tap Water
1/2 C Extra Virgin Olive Oil
2/3 C Agave Nectar
2 TBS Sea Salt
10 tsp Yeast
Grind 10 C Hard Red Winter Wheat (11% Protein Content works best) in an electric grain mill
Grind 1 Cup Whole Flax Seeds (I used a mix of brown and golden flax seeds for this recipe)
1. Turn Mixer on #1 dial (Set timer for 20 minutes for mixing dough)
Start adding Wheat Flour 1 C at a time until the sides of the bowl are clean. The last cup of flour you may not need. I used about 15 cups of flour for this recipe.
2. Spray counter, knead ball of dough five times
Spray bowl – put in ball, spray plastic wrap and put over dough.
3. Turn on Oven to 170 degrees, put timer on just one min – turn off oven.
4. Put bowl in oven on lowest rack, let rise 20 minutes
5. Take out and knead dough five times.
6. Second rising: Put dough in bowl, cover with plastic wrap, back in oven for 30 more minutes
7. Knead 5 times, cut in half, roll to size of pans with your hands. Put dough in loaf pans, and cover with same plastic wrap. Put pans in lower rack in over, rise 50-65 minutes – try to let it rise 2 ½ to 3 inches above the rim of the pan.
8. Take loaf out of over, remove wrap. Preheat ove to 375. Cook at least 20 minutes or until the center of the loaf is 170 degrees. Use a baking thermometer to test the temp.
All of these steps will give you the absolute best whole wheat bread you have ever eaten!

Jenny Hatch