How To make Mennonite Bread
2 packages active dry yeast
2 cups water -- 105-115 degrees
2 cups buttermilk
1/4 cup vegetable oil
1/2 cup honey
1/4 cup wheat germ
1 cup rye flour
4 cups whole wheat flour
bread flour
In a large mixing bowl, dissolve the yeast in 1 cup of the warm water. Let stand 5 mins. until yeast foams. Stir in the salt, oil, honey, remaining water, and buttermilk. Mix in the rye flour, wheat germ, and whole wheat flour; beat well. Add bread flour, 1 cup at a time, beating well until stiff dough forms. Turn dough out onto lightly floured board and knead until smooth and elastic, about 10 mins., adding additional bread flour as needed. Wash bowl, grease it, and add dough to bowl. Turn over to grease top of dough. Cover and let rise in a warm place until doubled. Grease four 81/2" bread pans. punch dough down. Divide into 4 parts. Shape each into a loaf and place in pans. Cover loosely. Let rise until about doubled. Bake in preheated 375 degree oven for approx. 40 mins.
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BEHIND The Scenes of a Mennonite Country Store: Come Along With Us for a REAL Treat.
Behind The Scenes of a Mennonite Country Store:
My son Jacob and myself went to visit the “The Dutch Treat” a Mennonite country store located in Rose Hill Virginia.
I met Leon and Lena Graber the owners of The Dutch Treat at a festival a few weeks ago and ask if I could come document their country store and they said come on. Come see what goes on behind the scenes of a mennonite sandwich shop and bakery.
The Dutch Treat
133 Deroyal Industries Rd.
Rose Hill, VA 24281
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Bake with me: Sourdough Mennonite Buns || Recipe
How have I been using baking with sourdough for three years and have never made “zweibach”?? Well today that changes. Join me as I make traditional Mennonite buns using sourdough!
Sourdough Bun Recipe (original recipe below):
1 cup warm milk
1 cup warm water
1/2 softened lard
2 cups starter
1 heaping TBSP salt
1 1/2 TBSP honey
5 cups all purpose flour
Mix all of your ingredients together, except for flour. Add the flour, 1 cup at a time, until the dough is no longer sticky. Cover and let sit for 30 minutes. Stretch dough and fold into centre of the bowl until dough has less stretch to it. You can knead it if you prefer. Cover and let rise in a warm place. Gently stretch and fold the dough every hour. After 2 to 3 hours, shape into buns. Cover and let the buns rise for 3 to 4 hours. Bake at 375 for 20-25 minutes.
ORIGINAL RECIPE:
1 cup warm milk
1 cup warm water
1/2 softened lard
2 cups starter
1 heaping TBSP salt
1 1/2 TBSP honey
2 cups whole wheat flour
4+ cups white flour
1/4 cup dough enhancer
Mix all of your ingredients together, except for flour, and dough enhancer. Add the enhancer and flour until dough is no longer sticky. Cover and let sit for 20 to 30 minutes. Knead until smooth and elastic. Cover and let rise in a warm place. Gently knead down every hour. After 2 to 3 hours, shape into buns. Cover and let the buns rise for 3 to 4 hours. Bake at 375 for 20-25 minutes.
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Old-fashioned Apple Dumplings, Mennonite recipe Doughvember (2022)
Today, I am participating in DoughVember hosted by Linda @2leelouCreates Everyday we are bring you a new recipe for using dough this month of November. I'm making Apple Dumplings from a Mennonite Cookbook.
Click here for a downloadable PDF Recipe Card
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Video Days Channel Links
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15 Prepper Potpourri - YouTube
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Mennonite Farmhouse
P.O. Box 194
Needmore, PA 17238
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Mennonite Strawberry Shortcake #threeriverschallenge
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Video Recipe.
Mennonite Hamburger Bun Recipe
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