Lumberjack Bread Mix
Make this with your bread machine, stand-type mixer, or by hand.
If you are looking for a good, whole-grain bread that's moist, this is it!
"Soft and delicious, with a wonderful flavor"
Stillwater is the "birthplace of Minnesota" and was established in 1837 on the banks of the St. Croix River.
It was a lumber town from the start. Lumberjacks to the north, near Lake Superior, felled trees, trimmed them, and floated them down the river to Stillwater.
Stillwater is on the west bank of the river, where the river widens and the water slows to a quarter-mile-wide lake, a staging area for the sawmills above. For a time, Stillwater was the commerce center for the state.
We lived on the hill above Stillwater. On many Saturdays, we visited the little towns north of Stillwater and on to Duluth, little towns like Pine City and Hinckley. Those towns raised good, tough people, people that took the harsh winters and deep snows in stride. We loved those towns and their people. The typical town had a bakery where you could get good fresh breads and pastries. In our exploring, we always visited the bakeries.
I worked in the city but on snow days and on winter weekends, I baked bread, often inspired by the little towns in the woods and their bakeries. This bread is reminiscent of those breads, those good people, and their small-town bakeries.
Makes a large loaf
- Nearly two pounds—of whole grain bread bread
- SAF yeast packet included!
- Makes perfect bread in all popular 1 1/2 to 2-pound bread machines--or in the oven.
- Perfect bread for toast and sandwiches
- Directions and tips for perfect bread are included. You can make this bread in your bread machine, by hand, or with a stand-type mixer.
A Great All-Around Bread
This is an exceptionally moist, multigrain bread made with milk and honey, rolled oats, and other whole grains with a scattering of sunflower seeds. It's a "kitchen sink" bread where everything turned out just right.
We used plenty of rolled oats. The oats get soft in baking and retain lots of moisture. Hence, the moist, soft texture of bread that is still whole grain.
Often, whole grain breads are a bit harsh. Not this one. We toned it down with the oats and added just enough bread flour from Montana. We added plenty of dairy.
Good milk nearly always makes bread better. It mellows it out and the lactose in the milk sweetens the bread.
This is a great all-around bread, suitable for a sandwich, morning toast, a great accompaniment to a meal, and soft enough that the kids will like it.
If you are looking for a good, healthy bread that you can use for both sandwiches and meals, give this bread a try.
Directions for use in the oven
- Place the mix in your stand-type mixer along with the yeast and melted butter or oil (if any). Add water. Use 110°F water instead of 80°F
- With the dough hook, mix slowly until the dough ball forms. Turn the speed to medium high and mix for five to ten minutes until the gluten forms and the dough becomes stretchy and elastic.
- Place the dough in a large greased bowl, cover, and let rise until doubled, about one hour, depending on room temperature.
- Preheat your oven to 350°F. Turn the dough onto a lightly greased or floured work area and form your loaf. Place your dough in a 9 x 5-inch pan or other pan and let rise until the size has doubled and bubbles are about to surface.
- When the bread has raised, place the loaf on the center rack of the oven. Bake for 35 minutes or until the bread is done. The internal temperature should reach 190°F. Remove the loaf from the pan and let it cool slightly before slicing.
NOTE: If you make this bread in your bread machine, water temperature is critical. Please use a thermometer to measure water at 80 degrees and we'll guarantee the bread. If you are baking the bread in the oven, use water that is 110°F.
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You can always contact us for any return question at customerservice@preparedpantry.com.
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