Presented by Becky Ringsby, Savor Specialty Chef Services, in the co-op class "No Knead Breads" Makes 1 large loaf 3 c unbleached all-purpose or bread flour ¼ tsp granulated yeast ¾ Tbsp kosher salt, or 1 tsp. table salt 1 ½ c lukewarm water, more as needed The night before, combine all ingredients in a big bowl with a wooden spoon or your hands. Don’t stir too much, just until combined. Add more water as necessary - dough should be very wet. Cover the bowl with plastic wrap and let sit 12-24 hours (overnight) on countertop – don’t worry about exactly how long. The dough will now be wet, sticky and bubbly. Line an empty bowl or skillet with floured parchment paper. With wet hands, dump the dough onto parchment. The bowl will allow the dough to keep its shape. Let it nap for 2 hours. When you’ve got about a half-hour left, slip an empty covered pot (5-quart or larger; cast iron, ceramic, enamel, stainless steel…) into the oven and preheat to 450 degrees. Your dough should have doubled in size. Remove pot from oven. Holding corners of parchment, set dough with parchment into pot. Cover. Bake 30 minutes. Uncover. Bake another 15-20 minutes, or until the crust is beautifully golden (if you tap the bottom of the loaf it should sound like a low, hollow thump). Remove and let cool on wire rack. Let it cool at least 1 hour so that the crumb continues to finish steaming from the inside out.

1-1/3 c milk 1/3 c apple-cider vinegar 3 c unbleached flour, plus more for surface and dusting 2-1/2 tsp coarse salt 1 tsp baking powder 1 tsp baking soda 4 Tbsp cold unsalted butter, cut into small pieces 1 c unprocessed wheat bran 1/4 c caraway seeds 1 c currants Salted butter, preferably Irish, for serving Preheat oven to 350 degrees. Line a baking sheet with parchment. Mix milk and vinegar in a small bowl, and let stand until thickened, about 5 minutes. Whisk together flour, salt, baking powder, and baking soda in a large bowl. Cut in unsalted butter until mixture resembles coarse meal. Add bran, caraway seeds, and currants stirring to distribute. Pour milk mixture into flour mixture; stir until dough just holds together but is still sticky. Turn dough onto a lightly floured surface. Pat and press the dough gently into a round, dome-shaped loaf, about 7 inches in diameter. Transfer to prepared sheet. Lightly dust top of loaf with wheat flour. With a sharp knife, cut an “X” into the top, 3/4 inch deep. Bake, rotating halfway through, until loaf is golden brown and a tester inserted in the center comes out dry, about 1 hour, 10 minutes. Let cool on a wire rack. Soda bread is best eaten the day it is made; serve with salted butter. Serving Suggestions The sweetness of Irish Soda bread pairs nicely with the sharpness of Irish cheddars

Bread – Wheatsfield Co-op Grocery, Ames, Iowa

Easy Artisan Bread
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Easy Artisan Bread

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Easy Artisan Bread

By Wheatsfield|2017-09-08T13:33:12-05:00September 8th, 2017|Categories: Recipes|Tags: Becky Ringsby, Bread, Co-op Class|

Presented by Becky Ringsby, Savor Specialty Chef Services, in the co-op class "No Knead Breads" Makes 1 large loaf 3 c unbleached all-purpose or bread flour ¼ tsp granulated yeast ¾ Tbsp kosher salt, or 1 tsp. table salt 1 ½ c lukewarm water, more as needed The night before, combine all ingredients in a [...]

Honey Whole Wheat Sandwich Bread
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Honey Whole Wheat Sandwich Bread

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Honey Whole Wheat Sandwich Bread

By Wheatsfield|2017-09-08T13:30:00-05:00September 8th, 2017|Categories: Recipes|Tags: Becky Ringsby, Bread, Co-op Class|

Presented by Becky Ringsby, Savor Specialty Chef Services in the Co-op Class "No Knead Breads." Makes 2 (2-lb) loaves 7 c whole wheat flour (31 ½ oz) 1 ½ Tbsp granulated yeast (2 packets) 1 Tbsp kosher salt, or to taste ¼ c vital wheat gluten 3 ¼ c lukewarm water ½ c honey You [...]

Irish Soda Bread
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Irish Soda Bread

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Irish Soda Bread

By Wheatsfield|2017-03-14T20:02:43-05:00March 14th, 2017|Categories: Blog, Recipes|Tags: Bread, Irish, Quick, St. Patrick's Day|

1-1/3 c milk 1/3 c apple-cider vinegar 3 c unbleached flour, plus more for surface and dusting 2-1/2 tsp coarse salt 1 tsp baking powder 1 tsp baking soda 4 Tbsp cold unsalted butter, cut into small pieces 1 c unprocessed wheat bran 1/4 c caraway seeds 1 c currants Salted butter, preferably Irish, for [...]