Living the Laura Ingalls Life: Whole Grain Breadmaking

Living the Laura Ingalls Life: Whole Grain Breadmaking May 11, 2011

Loaf for LearningI’ve got about a dozen things going today, including making some bread. My all time favorite bread recipe book is the Laurel’s Kitchen Bread Book, and I’m making the Loaf for Learning, which is the first recipe I ever learned for bread, and good enough for me for everyday. Honestly, it’s been good enough for everyone I’ve ever given a loaf to for everyday, too. Even poor home made bread is so much better than store-bought that I’ Of course, it’s not been every day, it’s been years, but I’ve got the breadmaking bug and so the time to act is now!

Time line:

  • 9:45 am: Bread is in for first rising. It’s a little cool out here, but it’s warmer outside than in, so I put the bread out to rise.
  • 11:15 am: Deflated and bread is back in the bowl for second rising.
  • 11:50 am: Interrupted bread rising to put in fridge due to oven difficulties. Hmmm, wonder how this will work.
  • 2:15 pm: Back in action. Oven is okay.
  • 3:45 pm: Shaped and put in the pan for final proofing.
  • 4:20 pm: In the oven! Yay!
  • 4:45 pm: Out…just had a slice. Yum! Good.

I think I’ll make another loaf tomorrow.


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  • christie

    I LOVE making my own bread. I want to try to make my own multi grain bread. Maybe when it’s not so hot here.
    (I was wondering where you were!)

  • That Bread looks Awesome!

  • I’m in Indiana. It’s not too hot here yet, thankfully. You should be okay. I really want an outdoor oven. We’ve been tossing around ideas about having a beehive oven at the place in town that has the historical houses (David Rogers Park, which also has a Pioneer Living History Festival called David Rogers Days). That would be SO cool, in every sense of the word!