A Homemade Ten Grain Sandwich Loaf? |
 | What you need: 1½ Cups Bread Flour PLUS 2-3 Tbsp for kneading. 1½ Cups Whole Wheat Flour ½ Cup Bob's 10 Grain Hot Cereal Mix 2 Tbsp Honey 2 tsp Sugar 2 tsp Salt 2½ tsp (1 packet) Quick Rise Yeast ¼ Cup Powdered Milk 1 to 1½ Cups Lukewarm Water ½ Cup Hot Water |
Part One: The Night Before
Make Your "Sponge"
- In a mixing bowl combine 1½ Cups Bread Flour and 1½ Cups Whole Wheat Flour.
- Split and set aside half of the flour mixture.
- Add Sugar and 1 tsp of yeast to the first half of the flour, mix well.
- add 1 Cup room temperature water to this mixture and mix till smooth.
- In the second half of the flour, add remaining yeast, stir, then mix in the salt.
- Pour the dry mixture over the wet and cover with plastic wrap.
- Sit the bowl on the counter overnight. In the morning you will see the wet mixture has bubbled up through the dry... this is good.
Make the Dough
- Mix Hot Water and Honey together in a bowl or 1 cup glass measuring cup.
- Pour 10 Grain mix into water and stir.
- Allow to set for at least 30 min.
- Add the wet 10 grain mixture and any remaining liquid, and the Powdered Milk to the Flour mixture.
- Install a dough hook to your KitchenAid or food processor and knead for 5-7 minutes, until dough comes together in a smooth(ish) ball. You may need to add a few Tbsp of flour if the mixture is too wet, or dd a few Tbsp of water if the mixture is too dry. Dough should pull away from the sides of the bowl, but not be crumbly.
- Allow the mixture to rest covered for 30 min.
- Knead dough for 10 minutes in your machine OR 20 minutes by hand. This is a hefty dough, so if you have a machine with a bread hook, now's the time to pull it out...
- Place dough in a bowl that has been greased with butter or oil and cover with plastic wrap.
- Allow dough to rise in a draft free part of your kitchen. I recommend the microwave for this.
- When dough has risen to 2X its original size take it out of the bowl, stretch it gently and fold in thirds.
- Replace in the bowl, cover and allow to rise again.
- When Dough has risen again to 2X its original size remove from the bowl and split into 2 loaves. You can shape these into any shape you like, I prefer a Torpedo shape (think football for you Americans out there).
- Place shaped loaves on parchment paper or on a baking sheet and allow to rise until puffy and springy (about 30 min, or until your oven is nice and hot. Speaking of that...
Get these puppies in the oven!
While loaves are rising
- Pre-Heat your oven to 425°F (218C)
- If you have a bread stone or pizza stone, heat it in the oven on the middle rack.
- Place an ovenproof pan/skillet on the bottom rack and allow to pre-heat with the oven.
- When bread is risen, slash the top with a sharp razor or knife and brush on a light egg wash (1 egg and 1Tbsp water).
- Place bread directly on the bread stone or place parchment lined baking sheet on the middle rack of the oven...
- At the same time pour 1 cup of ice into the hot pan in the bottom of the oven... close the door quickly. The steam created will give your bread a nice toothy crust.
- Bake for 30-35 min or until crust is deep golden brown and bread should hollow when thumped (an instant read thermometer will read 190° to 200°F ).
- Place bread on a wire rack to cool.
Eat and Enjoy
Complete Crochet Course - Autographed Copy
From renowned crochet designs Shannon & Jason comes the ultimate reference manual for the absolute beginner to experienced pro.
Filled with step-by-step photography throughout for an easy-to-follow and fully visual experience, this unparalleled guide teaches you how to crochet from the very first stitch—and will keep you crocheting as you gain experience! The Complete Crochet Course explains all the tools, materials, and techniques you need, from choosing a hook and yarn to seaming, working in the round, handling specialty crochet stitches, and adding details. We've included ten patterns, perfectly designed for novices eager to complete their first projects, while intermediate crocheters can enjoy mastering even more advanced skills.
Sashiko Vest #1 Digital Pattern
Literally meaning "little stabs" or "little pierce", Sashiko is a form of decorative reinforcement stitching (or functional embroidery) from Japan. We added Sashiko stitching elements to a vest based on Japanese patching technique, Boro to complete this design.
Boro came to predominately signify clothing worn by the peasant farming classes in the Edo era of Japan who mended their garments with spare fabric scraps out of economic necessity. A boro garment would most likely be handed down over generations, eventually resembling a patchwork after decades of mending. Only in the modern era are we beginning to see the care and beauty of these textiles.
Sashiko Vest #1 is a long vest sewn using Cherrywood Hand Dyed Fabric cotton cloth, then hand stitched in various Sashiko patterns using The Shibaguyz FAB Sashiko Essentials thread collection from Aurifil Thread.
Fabric: Body - Cherrywood Hand Dyed Fabric in Indigo.
Patches - Cherrywood Hand Dyed Fabric from fat quarters in various colors.
Sashiko Stitching - Shannon and Jason Mullett-Bowlsby hand stitched Hitomezashi Sashiko patterns (where the pattern emerges from the alignment of single stitches made on a grid) then the garment pieces are machine sewn.
Pattern includes:
Instructions for making the vest in Sizes Small through 5X and doing the sashiko stitching.
Fabric amounts for all sizes
Detailed schematics, stitching instructions for the vest and for the sashiko embellishments
SIZES
Small (M, L, XL, 2X, 3X, 4X, 5X)
To Fit Measured Bust: 32 (36, 40, 44, 48, 52, 56, 60)" / 81.3 (91.4, 101.6, 111.8, 121.9, 132.1, 142.2, 152.4)cm
To Fit Finished Bust: 34 (38, 42, 46, 50, 54, 58, 62)" / 86.4 (96.5, 106.7, 116.8, 127.0, 137.2, 147.3, 157.5)cm
SKILL LEVEL
Intermediate
MATERIALS
Cherrywood Hand Dyed Fabric
2 YDs (3 YD for XL, 2X, 3X, 4X, and 5X)
-Back Panel
-Front Panels
-Collar Panels
-Sides Panels
10 fat quarters in various colors for patches
PLUS Two more fat quarters in the same color for the F Patch 1 (left and right)
Sewing Machine
Sashiko Notions
Sashiko Needle and Thimble
Sashiko Pattern Templates
Not Required, but will make it easier
Plastic grid
Circular plastic grid
Washable or heat removable White Marking Pen from Clover
Washable Blue fabric marking pen(s)
Serger/Overlock
Few things are as simple as making bread.
We, The Shibaguyz, are here to tell you that you do not need a masters degree in chemistry to make great bread. Nor do you need to buy mixes from those professional food accounts on social media to create YUMMY loaves of Instagram-worthy bread. We, in fact, learned to make bread from watching our grandparents. In fact, Jason’s grandpa was well known for his bread recipe. Well… technically he was known for flirting with waitresses AND his bread recipe… but that’s a story for another time…
Banana Bread: the Craving!
Wait… you didn't know that?
Yes, you can take bananas that have "gone over" (read: turning black) and pop them in the freezer for safe keeping. In fact, these overly ripened bananas provide a more intense flavor to banana bread (and smoothies) than regular bananas.
Banana Bread: Our Favorite Non-Dessert
Yea, same with us. Banana CAKE is a totally different thing, very much a dessert. Banana bread by it’s very nature defies classification. Is it a breakfast item? A snack food? A dessert? Maybe some kid of category all its own... Banana Bread is a snack you eat when it is there in front of you. We eat ours for afternoon and after dinner snacks, as well as the occasional breakfast (a thick slice fresh from the toaster with dab of butter... mmmmmm).
Anyway, Banana Bread is one of the easier, if not the easiest, quick breads to learn. It is hard to make a mistake with this very forgiving bread, and, even if you do make a mistake, the end result usually still makes a tasty finished product.
It costs only pennies a slice to make at home compared to $3.50 for a slab of Sahara Desert dry “bread like product” sold at corner coffeeshops and 24 hour marts across the globe. Take some time this week to make one yourself and get the foundation to move on to bigger things like lemon-poppy seed or zuchinni.
| What Ya Need: 1 Cup Softened Butter 1 1/4 Cups Granulated Sugar 2 Eggs 1/2 Cup Buttermilk 2 tsp. Vanilla Extract 3 Medium Very Ripe Bananas 2 1/2 Cups All Purpose Flour 2 tsp. Baking Powder 1/2 tsp. Baking Soda 1 tsp. Nutmeg 1 tsp Salt. Optional 1 Cup Crushed Walnuts or 1 Cup Chocolate Chips |  |
- Preheat oven to 350 Degrees
- Using a stand mixer or hand mixer, cream butter and sugar until fluffy.
- Add Vanilla and Eggs one at a time and beat to fully incorporate.
- Add bananas and slowly increase speed to mix on high for 1-2 minutes until mixture is mostly smooth. There will be some banana lumps, that’s fine.
- Add the buttermilk... mix on low... it will splatter, you have been warned!
- In a separate bowl sift together Flour, Baking Powder, Soda, Nutmeg and Salt
- With mixer on low, add 1/3 of the dry ingredients to the banana mixture. Mix on low until just incorporated.
- Repeat until all flour is mixed in and moist. Do not overbeat. You want this to be a very loose batter. The more you run the mixer the tougher the bread will be.
- Mix your Nuts (or Chocolate Chips) in by hand with a rubber spatula or wooden spoon
- Split the batter between two greased loaf pans
- Bake for 45 min to 55 minutes. Bread will be done when the house smells like banana heaven and a toothpick or knife inserted in the center comes out clean (or with a few crumbs on it).
Attempts should be made to allow to cool on a wire rack for at least 30 minutes before slathering with butter and eating. Our record for being able to wait is just over 4 minutes… oh well…
Tip: Few things are harder to eat than dry quickbreads. To ensure you have a moist banana bread; watch your bread carefully the last 10 minutes and remove from the oven immediately when it is just done.
Leave us a note in the comments below suggesting recipe you'd like us to cook up.
You may see it here on the blog or showcased on our "LIVE from the Kitchen" broadcasts
on Friday and Monday evenings on our Facebook page!
Speaking of our Facebook page, below are links to where you can follow us on social media.
Fun Food Friday: Chicken Fingers Recipe
| Last week, our Fun Food Friday edition of LIVE From the Kitchen with the Shibaguyz featured one of our favorite fun foods: Chicken Fingers! Basically, we make fried chicken in little boneless strips that are perfect for kicking back with at the end of a long week. This week included the usual laughter and mayhem, we answered questions from our viewers, and, yes, Jason wore The Apron (if you've seen it, you get it). We also might have climbed up on our soapbox for a bit of a rant about affordable, accessible, local food… so don't miss that! Give these a try and you'll never look at to those nugget things the same again… we promise. |  The Shibaguyz Fun Food Friday Chicken Fingers Recipe |
Fun Food Friday: Pizza Dough!
You can do this… and, if you need a couple of tips, you can go to our Facebook page and watch a recording of the live show there. Just go here to see it: Shibaguyz on Facebook
And don't miss out on another LIVE episode! We're LIVE From the Kitchen every Monday and Friday at 6:30pm PT (2:30am GMT). We're live at that time but you can see all of them on our page here: Shibaguyz on Facebook
- 2 1/2 to 3 cups bread flour, plus more for rolling (Jason's Note: Using bread flour will give you a much crisper crust. If you don't have bread flour, you can substitute all-purpose flour which will give you a chewier crust.)
- 1 cup water, room temp to just slightly above tepid
- 1 teaspoon sugar
- 1 envelope (1 tsp) instant dry yeast
- 2 teaspoons kosher salt
- 2 tablespoons olive oil
You Asked For It, You Got It... Jason’s Mac & Cheese Recipe
If you didn’t catch the show last Friday, you missed Jason’s Mac & Cheese. Seriously y’all… it’s the real deal. Yes, we’ll be posting recipes right here on our website and we’ll start things off with the legend that is Jason’s Mac & Cheese recipe!
We hope you’ll join us for the weeknight edition of LIVE From the Kitchen on Monday or for Fun Food Friday on… ummm… Friday. Oh… have a question about one of our recipes or a show? Leave a comment here or on our Facebook page here: Shibaguyz on Facebook
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