Cabin Cooking; the Bread Making EditionĀ 

Family Day is the newest stat holiday in BC so I did my usual routine and got out of the city. I headed up the Fraser Canyon to the cabin.

And as I usually do at the cabin, I got into experimenting in the kitchen. Seeing as I had one of my daughters with me and they are in a phase in which they love to use my iPhone as a video camera – we decided to make a video of me trying out a new bread recipe.

I do apologize in advance for the shaky video. As I said, the camera operator was my daughter.

The ingredients for my cabin bread:

  • 4 cups of whole wheat flour
  • 1 Teaspoon of yeast
  • 1 Tablespoon of sugar
  • 1 Teaspoon of salt
  • 1 Teaspoon of baking soda
  • 1 egg
  • 1 Tablespoon of butter
  • 1 3/4 Cups of water

I first mixed together the dry ingredients and then added the egg, beat that into the dry mix. I then cut the butter into the mixture before adding the water. I stirred it all together for a couple of minutes using a rubber spatula and then plopped the lump of dough into the already hot cast iron pan.

Into the oven for 35 minutes. Out of the oven onto the cooling rack to let it rest, and then sliced bread with butter.

That’s it. Try it.


Bread Making Round 3

My interest in baking bread continues! Yesterday my daughters and I made another batch of dough. 

This time we used 3 cups of whole wheat flour, 1 1/2 cups of Twin Sails Pilsner beer, 1 1/2 teaspoons of salt and a half teaspoon of yeast. 

A few hours after mixing the dough in the bowl I added 4 tablespoons of psyllium husks (to add a significant dose of fibre) and a small handful of sunflower seeds. 

This evening, more than 24 hours after mixing the dough, it went in the oven. 

Rather than leave it on a traditional round peasant loaf shape, this time I shaped it into a long loaf before I put it in the oven for 25 minutes at 425Ā°.

The end result was pretty good! A little strong on the beer taste and quite a dense loaf, but overall, a good loaf!