The Cottage Farm Witch

This post may contain affiliate links. I make a small profit if you click the link and make a purchase, which in turn helps support my family and the life we are working to build. So if you choose to click and buy, thank you. It means a lot to us. This bread is an excellent way to use up discard, while creating a delicious and healthy everyday bread. While it is whole grain, the addition of almond flour helps keep it soft, locking in moisture. It makes a great sandwich bread, and also makes amazing toast. It’s a perfect bread for using up discard when you forgot a feeding too. I’m not the only one that does that right? Right? If you cannot find white whole wheat flour, you can easily sub regular old whole wheat flour. I just like the final look when using some white whole wheat flour. In the end though, both are whole wheat and either can be exchanged for the other without changing the final outcome of the bread. If you do not have a lame to split the top, you can use a serrated knife...

This post may contain affiliate links. I make a small profit if you click the link and make a purchase, which in turn helps support my family and the life we are working to build. So if you choose to click and buy, thank you. It means a lot to us. I love this recipe because it comes together very quickly with very little work on my part, but tastes as though it has taken hours or effort. The combination of the different grains gives it a beautifully chewy texture and rich, robust taste. There’s no kneading involved so after mixing your ingredients, you’re free to move on to your next activity until it rises and needs to be shaped. My kids especially love this bread when I make a pot of soup. It’s a great dunking bread! It also makes truly delicious toast, with a very nice texture when toasted up. Try it with a tofu scramble and some avocado on top for a delicious breakfast! I bake this bread in my clay dutch oven that is made specifically for bread baking. I love this dutch oven becaus...

When I think of a lovely little witch's cottage, I am immediately drawn to smells. Incense smoke and lemon cleaners. Honeysuckle in the summer and pine in the winter. And always, through it all, the scent of freshly baked bread. Rare is the day there's not a loaf of bread baking in my oven. It is a staple of of evening meal, the loaf sliced right as we fill our plates, the golden pad of butter sitting on the table. Some days it's a sourdough loaf I've worked on for since the night before. Sometimes a quick and simple Italian or French loaf. But more often than not, as my day is filled with other chores, tending animals and gardens and children and home, it's this bread. Perfectly crusty on the outside. To die for soft and springy on the inside. That rich yeasty taste you crave from a homemade bread. I firmly believe the difference between a house and a home is the bread that gets eaten there. This one makes the arena of homemade bread open to...