Okay, so I may be crafty and all but one thing I am not is a BAKER! Now, that is not to say that I don’t try. I mean, sure, I bake the kids cupcakes straight out of Betty Crocker’s box every year (lol). I think it’s all the technical stuff that throws me for a loop. I hate measuring all the ingredients precisely and leveling them out. I am too scatter brained for that and no matter how hard I try, I always forget something and catch it at the end hoping to just throw it in and it messes the whole thing up.
With that being said, Lammas is the one time of the year that I feel the need to bake something completely from scratch. This is that first grain harvest celebration, and with me being a gardener I feel that it’s really important to put 100% effort out to make something nice. I have tried many bread recipes over the years, only to have them turn out like bricks or to be something you couldn’t swallow with a gallon of water. However, I have finally found one recipe that I haven’t been able to mess up to terribly bad. This recipe seems to be so forgiving to me that I wanted to share it with you all.
Lammas Bread Recipe
5-6 c. whole wheat flour
2 tsp. instant yeast
2 c water (80 degrees)
1 ½ tsp. salt
1 large egg
1/3 c brown sugar
4 TBSP butter (melted, slightly cooled)
Add 3 cups of flour to mixing bowl with yeast and water. Mix with dough hook for 30 sec. Add salt, egg, sugar and butter. Add most of the 3 cups of left over flour and continue mixing at medium speed for EXACTLY 4 min. Dough should be soft not firm. Put dough into large greased bowl. Roll around to cover dough with oil. Cover and refrig. at least overnight up to 3 days. Let sit out 3 hrs at room temp. Shape and place on greased baking sheet. Cover with greased plastic wrap for 1 ½- 2 hrs. Bake 35-40 min. at 350 degrees. After baking brush with melted butter. Sprinkle with garlic salt and parmesan cheese if desired. Serve warm.
Let me share some of the stupid mistakes I have made with this recipe and it still came out edible. One year, I forgot to add the water. I got to the 4 min. mix and was like, “wow , this bread is really frickin dry….duh”. I added warm water at that point and because of all that, I then lost track of my 4 min. “EXACT” mix and it STILL turned out okay for me.
So for all of you “wanna be bakers” like me, I hope this recipe treats you well also. Blessed Lammas!
*The above picture is not one of mine. Its from the internet;however, this is exactly what I do with this bread and since I didn't have a picture I wanted to give you an idea of how I normally shape it.