I was recently sent a free copy of The Green Market Baking Book to review. The Green Market Baking Book is a collection of recipes contributed by bakers and chefs in “a desire to give people alternatives to baking with refined sugar and artifical sugar products, and to encourage them to support their local food communities.”
What I liked best about the Green Market Baking Book is the information it gives on baking with what’s in season. The recipes are arranged according to season and there’s great information about what produce is available that season, as well information on choosing and storing that season’s produce. There’s also great information for sugar substitutions in your own recipes.
The book is well organized and beautifully designed, but I was disappointed that there were no photographs in the cookbook. A mouth-watering picture always motivates me to try a recipe.
My son was home sick from school and I was making him chicken noodle soup, so I decided to make the Green Market Baking Book Honey Whole Wheat Bread to accompany the soup.
The recipe uses a blend of whole wheat flour and bread flour, so the bread is nice and light, not heavy like some wheat breads I’ve made. The honey shines through and gives it a slightly sweet flavor. It was wonderful hot out of the oven, but even better toasted with jam the next morning!
I look forward to trying out more of the Green Market Baking Book recipes when our local farmer’s market opens in June.
- 1 3/4 teaspoon dry yeast
- 1 cup warm water
- 1/2 cup honey
- 3/4 cup whole milk (I used 1%)
- 5 tablespoons butter
- 2 1/2 cups whole wheat flour
- 2 teaspoons kosher salt
- 1 teaspoon vital wheat gluten (my addition)
- 2 to 3 cups bread flour (I used less than 2 cups)
- Dissolve the yeast in warm water. Add two teaspoons of the honey and allow the yeast to sit for 10 minutes, or until foamy.
- Combine the milk, honey and butter together over low heat until the butter melts. (I did this step in a microwave safe measuring cup in the microwave.) Add this to the yeast.
- In a large bowl, mix the whole wheat flour, salt and vital wheat gluten. Add the liquids and stir until well mixed. Add one cup of bread flour then gradually continue to add as much of the remaining flour necessary until the dough forms a ball.
- Knead the dough for 7 to 8 minutes.
- Put the dough in a large, lightly oiled bowl and cover. Place in a warm space until the dough doubles in size.
- Punch down the dough and let rise for 30 minutes.
- Form the dough into loaves and place them in greased loaf pans, or form into rounds and place on a baking sheet. Cover the dough and allow it to rise again until double in size.
- Bake at 350º for 20 to 25 minutes, or until the bread is baked through and firm to touch. (The oven temperature was omitted in the cookbook but 350º worked well.)