Oatman Farms Sourdough Bread Mix Blue Beard Durum & Skagit 1109, 4 Pack

Regenerative Organic Certified® Blue Beard Durum & Skagit 1109, 4 Pack

$41.49 USD

Description
Ingredients
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Regenerative Organic, Stone-Milled Whole Grain

Blue Beard Durum and Skagit 1109 are two complementary and flavorful wheat flours. The idea behind this loaf was to let the more hearty and flavorful Blue Beard Durum shine. This bread is our densest plain sourdough loaf. Enjoy with butter or a pungent olive oil, or use it to make a wholesome sandwich.

54g Whole Grains • 25% RDV Fiber
Regenerative Organic Certified® 95% Whole Wheat Flour, Regenerative Organic Certified® Whole Durum Flour, Organic Sourdough* (Fermented Organic Rye Flour, Salt), Sea Salt, Organic Malted Barley Flour*, Yeast Packet* (Yeast, sorbitan monostearate, ascorbic acid). *Dried

Contains: Wheat. Processed in a facility that uses milk, fish, eggs, tree nuts and soy.

Feeds a family of hungry

This bread mix only needed water, which made it super easy. We let it sit a little too long in the dough form in the refrigerator but didn’t seem to faze it. We brought it back to room temperature and baked it, and it came out droolicious. I mean, we were also very hungry, but the bread slices went fast. Warm bread with butter and hungry people 😂. It was on the dense side, not much of a sour taste but none the less good depth to the taste, almost nutty feel, and very warm cozy dinner side.

I made this in a bread maker

I did not look closely at the baking instructions when I ordered this bread mix. I confess I am a lazy baker so when I saw that I would have to coordinate an overnight-into-next-morning preparation, I just decided to throw it in my bread maker and see what would happen.The result is the loaf as seen in my picture. It was heavy but very moist and had a nice tangy flavor of sour dough. There must be a lot of whole wheat in the mix to give it the brown coloring.Flavor was good. I liked it with butter and jelly, but my husband preferred to dip it in an olive oil/herb mixture.

Tastes Good

I used my bread machine simply because I know I wouldn't do all the kneading and everything required. I was surprised at how good it turned out. I can definitely taste the sour dough flavor and I like it a lot. It came out a medium brown color, I guess that's normal. I've never made sour dough bread before so when I saw this available to review I wanted to try it but I didn't realize how much work was involved. Thank goodness for bread machines.

Blue Beard Durum & Skagit 1109

Blue Beard Durum and Skagit 1109 are two complementary and flavorful wheat flours. The idea behind this loaf was to let the more hearty and flavorful Blue Beard Durum shine. This bread is our densest plain sourdough loaf. Enjoy with butter or a pungent olive oil, or use it to make a wholesome sandwich.

• Regenerative Organic, Stone-Milled Whole Grain
• 54g Whole Grains
• 25% RDV Fiber
• Excellent Source of Manganese
• Excellent Source of Vitamin B12

our milling process retains 95% – 97% of the whole wheat grain — making our breads nutrient-dense with high fiber, Manganese and B12.

Simply add water to the ingredients in the bag and you have a classic sourdough bread loaf.

Our bread mixes were developed with the legendary baker who co-created the original Cinnabon recipe.

Directions

1. Pour mix into medium bowl; add the yeast packet and water. Hand mix until fully blended. Cover bowl with plastic wrap and let rest 12–15 hours.

2. Turn dough onto floured counter and fold in half. Turn 90° and fold in half again; cover and let rest 15 minutes.

3. While dough rests, line a medium sized bowl with clean dish towel. Dust the dish towel in the bowl generously with flour. Using a pastry scraper, form a tight round dough ball. Lift the dough ball with the pastry scraper and place it into the towel-lined bowl, with the top of the ball in the bottom of bowl, seam side up. Pinch the seam together. Sprinkle the dough ball with flour. Cover the dough ball lightly with the edges of the towel.

4. Allow dough to rise for approximately 40 minutes and then place Dutch Oven in the oven and preheat oven to 500° F.

5. Once the oven has reached 500° (approximately 35 minutes after dough has risen), touch top of loaf lightly. If imprint remains, it's time to bake. If the dough bounces back, it needs an additional 10 minutes.

6. Cut a parchment strip, 9'' by 18". Place parchment strip over loaf. Turn bowl out onto counter. Quickly score top of loaf with single edge blade to allow expansion in oven.

7. Using thick oven mitts, quickly remove Dutch oven to stove top. Uncover. Using parchment "sling", lower loaf into Dutch oven. With hot mitts, cover pot, return to oven.

8. Bake an additional 10 minutes at 500° F. Lower temperature to 450° F, bake 20 minutes. Carefully remove cover.

9. Bake an additional 20 minutes, to 210° F internal temperature. Remove from oven. Cool on wire rack at least one hour before cutting.

Ingredients:

• 1 bag of Sourdough Bread Mix
• 2 cups room temperature water

Disclaimer: If you enjoy a bread with softer texture, please try add ¼ cup more water

Directions

1. Pour mix into medium bowl; add the yeast packet and water. Hand mix until fully blended. Cover bowl with plastic wrap and let rest 12–15 hours.

2. Turn dough onto floured counter and fold in half. Turn 90° and fold in half again; cover and let rest 15 minutes. Brush 9"x 5" metal loaf pan with olive oil.

3. Gently pull dough into a rectangle; fold one end to the middle, fold the other end over it. Turn dough 90° and roll up tightly, pinching the seam and ends to seal. Place in pan, seam side down; cover and let rise 1 hour 30 minutes. Preheat oven to 375°F.

4. Bake about 1 hour 10 minutes, until richly brown. Let cool 20 minutes in pan, then on a rack until completely cool before slicing. Enjoy!

Ingredients:

• 1 bag of Sourdough Bread Mix
• 2 cups room temperature water

Disclaimer: If you enjoy a bread with softer texture, please try add ¼ cup more water

Baker’s Note

The above cooking temperatures are based on a conventional oven, not convection. If convection, lower temperature by 25°F.

Feeds a family of hungry

This bread mix only needed water, which made it super easy. We let it sit a little too long in the dough form in the refrigerator but didn’t seem to faze it. We brought it back to room temperature and baked it, and it came out droolicious. I mean, we were also very hungry, but the bread slices went fast. Warm bread with butter and hungry people 😂. It was on the dense side, not much of a sour taste but none the less good depth to the taste, almost nutty feel, and very warm cozy dinner side.

I made this in a bread maker

I did not look closely at the baking instructions when I ordered this bread mix. I confess I am a lazy baker so when I saw that I would have to coordinate an overnight-into-next-morning preparation, I just decided to throw it in my bread maker and see what would happen.The result is the loaf as seen in my picture. It was heavy but very moist and had a nice tangy flavor of sour dough. There must be a lot of whole wheat in the mix to give it the brown coloring.Flavor was good. I liked it with butter and jelly, but my husband preferred to dip it in an olive oil/herb mixture.

Tastes Good

I used my bread machine simply because I know I wouldn't do all the kneading and everything required. I was surprised at how good it turned out. I can definitely taste the sour dough flavor and I like it a lot. It came out a medium brown color, I guess that's normal. I've never made sour dough bread before so when I saw this available to review I wanted to try it but I didn't realize how much work was involved. Thank goodness for bread machines.

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