Heritage Whole Wheat Dinner Rolls
Sunrise Flour Mill – Bread
by Chuck
2y ago
Print Heritage Whole Wheat Dinner Rolls Keyword Heritage Dinner Roll, Heritage White Flour, heritage whole wheat flour Author Lynn Fitch Ingredients 1 C Lukewarm Milk 1 Package Yeast (2 1/2 tsp) 2 Tbsp Softened Butter 1 Tbsp Honey 1/2 tsp Salt 1 1/4 C Heritage White Flour, sifted 1 1/4 C Heritage Whole Wheat Flour, sifted Instructions In a medium sized mixing bowl, mix together milk and yeast. Let stand for 5 minutes. Mix in butter, honey, and salt. Gradually mix in white and whole wheat flours. Beat thoroughly by hand for about 5 minutes. If needed, add enough flour to make a d ..read more
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Heritage Hot Dog or Hamburger Buns
Sunrise Flour Mill – Bread
by Chuck
2y ago
  Print Heritage Hot Dog or Hamburger Buns Keyword heritage hamburger buns, heritage hot dog buns, heritage wheat Ingredients 520 g Sunrise Flour Mill Heritage White Flour 2 ¼ tsp Yeast 1 tsp Salt 1 Tbsp Sugar 120 g Warm milk 1 Egg 140 g Warm water 2 Tbsp Butter or oil Instructions In a medium bowl, combine flour, yeast, salt, and sugar. In a small bowl, whisk together warm milk, egg and warm water. Slowly combine the wet and dry mixtures and knead the dough for 5-10 minutes or until the dough is smooth and elastic. Tip: if your hands are sticking to the dough, wet your han ..read more
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Bread Machine – Mulitigrain
Sunrise Flour Mill – Bread
by sunrise
2y ago
Many people like to use a bread machine either just for mixing the dough, or for the whole process from mixing to baking.  Here is a recipe that has been used successfully many times by our friend Carol Notch. MULTIGRAIN BREAD  (Bread Machine) 1 c. tepid water 1 egg, beaten 2 T. oil 3 T. honey 1 1/2 tsp. salt 1/4 c. flax seeds 1/4 c. Sunrise Oat Flour, Cornmeal or Rye Flour 1/4 c. Sunrise Fresh Flaked Oats 1 1/2 c. TR Heritage Refined flour 1 1/2 c. TR Heritage Whole Wheat Flour 2 1/4 tsp. active dry yeast Layer ingredients (starting with water) in bread machine.  Sele ..read more
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Pumpernickel Rye Bread
Sunrise Flour Mill – Bread
by sunrise
2y ago
When most people think of rye bread they think of the flavor of carraway seed that often is added.  Some people don’t care for that flavor and think they don’t like rye.  If you think you don’t like rye bread, try this easy to make no-knead recipe.  Rye has a wonderfully subtle nutty flavor.  Serve this and see if your guests can guess the secret ingredient(s). 2 C warm water 100-110 degrees
 1 C strong coffee (for a really special bread use Cuban or Turkish coffee made with cardamom)
 1/4 C sorghum (or maple) syrup
 2 T cocoa powder, unsweetened
 2 T salt
3 C Sunrise Pumpe ..read more
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Whole Wheat Oatmeal Bread
Sunrise Flour Mill – Bread
by sunrise
2y ago
Yield: Three 1 1/2 lb loaves using pans that are 8″L x  4 1/2″W x 2 3/4 D 1 C tepid water – 100 degrees F is good 3T organic dry milk (if you don’t have dry milk you can substitute 1 C milk for 1 C of the water) 2 Tbsp sea salt 1/2 C honey 1/2 C + 1 Tbsp vegetable oil 1 1/2 T yeast 4 2/3 C Sunrise Flour Mill (freshly milled) Hard Red Spring Wheat Flour 2 C Sunrise Golden White Flour 1 C Sunrise Fresh Flaked Oats Combine first five ingredients, whisking gently after each addition.  Add yeast directly to flour.  Add flaked oats.  Add liquid mixture to flour and the flaked oat ..read more
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Turkey Red Whole Wheat Bread
Sunrise Flour Mill – Bread
by sunrise
2y ago
Turkey Red Whole Wheat Bread, from freshly milled flour Turkey Red is a heritage grain which means it has never been hybridized. This ancient grain can be eaten by many people who have developed an intolerance to conventional and organic hybrid wheats. The beauty of freshly stone-milled Sunrise Turkey Red flour is that you can bake a great loaf of 100% whole wheat bread without adding extra gluten, sugar/honey or other sweeteners, milk, or all of the other dough enhancers. Recipe: 16 oz by weight, Sunrise Flour Mill Turkey Red Whole Wheat Flour (about 3 C if you measure by volume) 10 oz tepid ..read more
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Making Sourdough Bread With a Preferment (Two Stage Method)
Sunrise Flour Mill – Bread
by Chuck
3y ago
  Print Making Sourdough Bread With a Preferment (Two Stage Method) Keyword bread blend, Heritage, heritage bread blend, Heritage Pizza Flour, Heritage White Flour Instructions While a preferment may take more time, it improves the structure of the dough, adds a more complex taste, a darker crust, and enhances flavor.Alternately, if your starter is very active, you might try this recipe. 1st day: Make a preferment (levain) 25 - 35 g starter 100 g Heritage White or Bread Blend Flour or Pizza Flour 75 - 100 g water, non-chlorinated, 70 - 85 degrees F Mix thoroughly by han ..read more
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The Story Behind This Sourdough Starter
Sunrise Flour Mill – Bread
by Chuck
3y ago
In his book, “Bread Alone”, Daniel Leader’s definition is “sourdough, or levain as the French call it, is an intensely alive mass of fermenting yeast, flour, and water that leavens and flavors a larger amount of dough”.    This sourdough culture is a freeze dried sample of our sourdough that we have been using for the past 6 years at Sunrise Flour Mill. We have given out hundreds of starter samples to our customers at the Mill City Farmers Market and at our sourdough bread classes  that we teach in North Branch MN. Now with freeze dried technology we can mail you a sample and ge ..read more
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Heritage Sourdough Bread
Sunrise Flour Mill – Bread
by Chuck
3y ago
  Print Heritage Sourdough Bread Keyword Heritage, heritage wheat, Sourdough, sourdough start, sourdough starter Ingredients 1000 g Heritage White Flour or Heritage Bread Blend (*These two flours are easy to work with and will make great bread to get you started.  After you get familiar with this process you can use this same recipe to replace some of the flour Heritage White Flour or Heritage Bread Blend Flour with Heritage Whole Wheat Flour or Rye Flour to make whole wheat or rye bread). 720 g Water, chlorine-free, 90F (if you have city water you can boil it and let sit for 24 ..read more
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Sourdough Bread with Plum Starter
Sunrise Flour Mill – Bread
by Chuck
3y ago
There is a lot of information available about starting and maintaining sourdough starter. Over the years we have encountered lots of theories. Many say that you need to add sugar, whole wheat, the white dust you see on ripe fruit, etc.  We have made sourdough starter from Sunrise Flour Mill Heritage White Flour by using only flour and water.  If it is fed by doubling it in size everyday for 8-10 days it will become a viable starter. We believe the reason for this is because SFM flour is very alive.  It has not been over-processed that  removes most of the micronutrients and ..read more
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