How To make Dakota Bread
1 pk Active dry yeast
1/4 c Honey
1/2 c Warm water (105-115F)
2 1/2 c Bread flour
1/2 c Whole wheat flour
1/4 c Wheat germ
1/4 c Rye flour
1/4 c Rolled oats
1 ts Salt
1/2 c Cottage cheese
1 lg Egg
2 tb Vegetable oil
Oil and cornmeal for pan 1 Egg white; frothed with fork
- for glaze Additional wheat germ -=OR=- Oats, for top of loaf STIR YEAST AND HONEY into water; let stand until foamy, about 5 minutes. For food processor fitted with metal blade or mixer with dough hook, put remaining bread ingredients into bowl. Turn machine on and combine mixture. With machine running, slowly add yeast mixture. Mix until dough cleans sides of bowl. If dough is too sticky, add more flour by the tablespoon, working it in before adding more. If dough is crumbly and dry, add more water by the teaspoon, working it in before adding more. Once desired consistency is reached, (moist but not sticky), mix dough until well kneaded, uniformly supple and elastic, about 40 seconds in food processor, about 6 minutes in mixer. Or by hand, put ingredients in large bowl. Mix well. Make well in center. Pour yeast mixture into well. Work yeast mixture into ingredients, then knead on floured board until smooth and elastic, about 10 minutes. Transfer dough to large plastic bag, squeeze out air and seal at top. Place dough in bowl. Let rise in warm spot until doubled, about 1 1/2 hours. Oil a heat-proof glass pie plate. Sprinkle lightly with cornmeal. Punch dough down and shape into smooth ball. Place smooth side up in prepared plate. Cover loosely with oiled plastic. Let rise in warm spot until doubled, about 1 hour. Fifteen minutes before baking, put rack in center of oven; set oven at 375F. When loaf has doubled, brush top with egg white. Sprinkle with wheat germ and(or) rolled oats. Bake until loaf is deep brown (cover with foil last 5 minutes if too dark) and sounds hollow when rapped on bottom, about 35 minutes. Place loaf on rack to cool. Yield: 1 round loaf.
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Uncle David's Dakota Dessert squash bread is the best you've ever tasted!
I just love the season when we get to bake our Uncle David's Dakota Dessert squash! Hope you had some for your Thanksgiving table. If you had any leftovers, here's our family's favorite recipe for Uncle David's Dakota Dessert Squash bread.
Download the recipe for Uncle David's Dakota Dessert squash bread here:
There will be a download button in the upper left corner!
Grow your own Uncle David's Dakota Dessert squash! Order your seed here:
Enjoy!
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I’m Theresa. My husband, Dan and I grow organic garden seed and I make gardening videos. I live in Southeast corner of North Dakota on the 46th parallel where we garden in a zone 4. Dan and I both grew up farming and gardening with our families— a tradition we couldn’t give up. And we started an organic seed company-- so we could share our favorite seeds with you!
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Friendship Circle Founder Discusses Friendship Circle's Newly Acquired Business- Dakota Bread
Bassie Shemtov, Co-Founder of The Friendship Circle, joins the program to provide an update on the Friendship Circle's training program at Dakota Bread, what the newly-acquired business is doing in the community for the upcoming holidays, and how they are executing their training opportunities while balancing running a profitable business and maintaining compliance with local and state COVID-safety guidelines.
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North Dakota Today Focaccia Bread Sandwhices
The Perfect Whole Wheat Sourdough Bread | Full Masterclass
This is how you make the perfect whole wheat sourdough bread every time. The recipe contains all the important explanations that allow you to master the recipe at home every time. The bread features incredible taste, tremendous oven spring and an amazing crumb - all with 100% whole wheat, completely made by hand.
I'd say it all boils down to 3 things:
- Choosing a good whole wheat flour
- Building a lot of dough strength (and skipping the autolysis)
- Fermenting on point
Details of the dough:
- 400 grams of whole wheat flour
- 340 grams of water (85%)
- 80 grams of starter (20%)
- 8 grams of salt (2%)
The flour I was using: Use TheBreadCode to get 5% off.
I mentioned several videos:
4 starter tips:
My trip to the flour mill:
Discard starter bread:
4 proofing tips:
5 dough strength tips:
The fermentation table you can find here:
Below is a list of all the tools and flour that I am using. Some of the links contain an affiliate code, feel free to use them if you like my work. This way you support my dream to become a full time Breadmaker ❤️.
My tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height):
Cooling rack:
Digital kitchen scale:
Dough scraper:
Dough scraper golden:
Dutch oven for batards (Challenger Bread Pan):
Dutch oven round (Lodge):
Dutch oven with glas lid (Brovn) - (Coupon BREADCODE for 5% off):
Infrared thermometer:
Loaf pan (30cm length x 12cm width x 9cm height):
Loaf pan with lid (34cm length, 13cm width, 12cm height):
No stick spray (vegetable based):
Ooni pizza oven:
Oven gloves:
Oven thermometer:
pH meter to check acidity (advanced):
pH meter to check acidity (basic):
Rolling pin (Coupon BREADCODE for 10% off):
Scoring Knife Schnittholz Olive:
Scoring Knife Zatoba Walnut (Coupon BREADCODE for 10% off):
The best bread knife (made in Germany):
Weck starter jars:
The flour that I am using:
Drax Mühle Manitoba flour 14% protein:
For ze Germans: Which flour in Germany?:
Mulino Padano Bread flour 15% protein (Coupon TheBreadCode for 5% off):
Strong whole wheat flour (Coupon TheBreadCode for 5% off):
Baking merchandise:
All my custom designed shirts/hoodies:
Get some of my starter Bread Pit:
Happy sourdough shirt:
Neapolitan pizza shirt:
The perfect batard sourdough:
Recommended videos:
Debaked ep. 1 - Pizza journey to Napoli:
Debaked ep. 2 - Journey to a flour mill:
Discard starter bread:
Fermentation time table:
Make a sourdough starter:
Make your starter more active:
Recommend sourdough bread recipe:
Follow me on other platforms:
Github:
Instagram:
My blog:
My website:
Reddit:
Subscribe to my newsletter:
Telegram:
Tiktok:
Twitch:
Chapters:
0:00 Intro
0:59 Recap
3:32 Cracking The Bread Code
4:13 A new flour
5:31 How much water for your flour?
9:17 The overall process
11:35 Mixing the dough
16:06 Building dough strength
24:37 Bulk fermentation complete
26:14 Shaping the dough
29:13 Proofing the whole wheat dough
32:37 Scoring the whole wheat
33:58 Timelapse of the dough baking
34:43 Tasting
#sourdough #wholewheat
It's Baking Season on our North Dakota Farmstead
Here is a short video to get your all energized to bake a bit during the winter. I mean, why not? It's what we do on the North Dakota Farmstead when it snows.
Pop, Top, and Go! Avocado Tomato and Onion on Country Hearth Dakota 12 Grain