Boulder Organic Soup and Crusty Italian Bread

Boulder Organic Soup and Crusty Italian Bread

I love soup.

Not the typical canned soups with bland broth and high sodium. I rarely purchase processed soup. I rarely even go down the soup isle at the grocery store. Good soup is quick and easy to make and very versatile. It's the perfect answer when needing to clear out the veggies from your fridge.

However, there are times, when you need something on the go, you're rushed, or you just don't feel like cooking (or don't enjoy cooking, although if you're reading a food blog, I doubt that's the case). If you find yourself in any of these predicaments, don't grab the can. Go into the deli section and find yourself some real soup. Find yourself a container Boulder Organic Soup!

I had the pleasure of trying a few of these delicious, organic, gluten free soups. Talk about YUM factor! Each container is about 3 servings, and paired with some good bread, makes for the perfect meal when time is against you! Or take it to work and you have yourself 3 lunches for the price of one!

Boulder Organic uses locally grown produce as much as possible, is always gluten free, non gmo and of course organic. Not only are they doing good by preparing a very healthy product for the consumer, but they also donate to the local Community Food Share and other non-profits in their area.

I had the pleasure of doing an informal email interview with the Kate Brown, the Founder of President of Boulder Organic Foods. Please see read the interview at the bottom of this post for more insight to this wonderful company!

Although I tried a few flavors, Roasted Tomato Basil (pictured above), and Potato Leek, the Golden Quinoa and Kale was my favorite!

So very good! Nice chunks of tomato, carrots and kale....with oh so healthy quinoa all over the place. Perfect for those cold winter days/nights (although with the heat wave we're experiencing here, forcing us to wear our summer clothes, it's a bit challenging to go into more detail about how satisfying it is to eat hot soup in the winter0.

There are so many other flavors that I still need to try. Of course you can go on their website to find where you can purchase Boulder Organic Soup near you and see for yourself how many delicious soups there are to choose from.

In the meantime, let's talk about the bread you can make and serve with the soup (because I can't post anything without a recipe).

I found a wonderful Crusty Italian Bread recipe in the King Arthur's Flour Baker's Companion Cookbook, The biga (starter) is what makes this bread stand out from others. It gives it a depth of flavor that you can't get with other doughs (unless you're making sourdough). So plan ahead by a day....it'll be worth it! You'll love the soft, tender crumb as you bit through the firm crust.

Crusty Italian Bread

Biga
1 cup cool water
2 cups unbleached all-purpose flour
1/4 teaspoon instant yeast

Dough
1/2 cup cool water
2 - 2.1/2 cups unbleached all-purpose flour
2 teaspoons instant yeast
1 1/2 teaspoons salt

Topping
1 egg white, lightly beaten mixed with 1 tablespoon water
Sesame seeds

To make the biga, combine all of the ingredients, mixing until well combined and a sticky dough forms. Cover and let rest at room temperature for 12 - 16 hours. During that time the dough will become softer and filled with bubbles.

Now for the dough: Add the water to your bubbly biga and mix until smooth. Add the flour, yeast and salt and knead until smooth. Allow to rest in a lightly greased bowl, covered, for about 1 1/2 hours. Deflate the dough every 30 minutes during this resting period.

Preheat your oven to 425'

Divide the dough into 3 equal sections, From the sections into balls and roll each ball into a 20" rope. Then you braid the ropes. For a great demo on how this is done, check out  King Arthur's Flour how-to video

Place the braided dough on a baking sheet that's been lined with parchment paper. Cover and allow to rest for 1 to 1 1/2 hours, until puffy. I always gently poke the dough with 2 fingers. If it springs back right away, it's not ready yet. If it springs back slowly...it's ready to go!

Brush the dough with the egg & water mixture then sprinkle with sesame seeds. Place the dough in the preheated oven and bake for 25-30 minutes. Allow to cool on a cooling rack. Slice and enjoy!

And don't forget to serve it with your favorite Boulder Organic Soup.

Interview with Kate Brown, Founder and President of Boulder Organic Foods

What inspired you to create Boulder Organic Foods?

My daughter had her tonsils removed and I went to the store to pick up soup for her.  When I began reading the ingredients list I was astonished about how much bad, unnecessary stuff was in the soups – even the organic options. I decided that I could do better. I knew how to make soup and I figured that others would prefer fresh, organic and nutritious options to offer their families.

How is your soup prepared?

Our soup is made in-house every day in small batches with the finest certified organic, gluten-free and non-GMO verified ingredients. And the soups are found in the grab-and-go and deli refrigerators of natural and conventional grocers nationally at similar price point to that of conventional soups.  I am exceptionally proud of our ingredients!

Which flavor is your favorite? 

It’s a tie between the Green Chile Corn Chowder and the Red Lentil Dahl.

What are the next flavor profiles Boulder Organic Foods will be pursuing? 

We have learned that exotic soup flavors just don’t appeal to most customers.  I think that soup is a very traditional, nostalgic and comforting food, so shoppers look for the old standbys and favorites.  We will continue to offer well-loved and traditional flavor profiles, with organic ingredients and cleaned up labels, that shoppers will consider a staple in their fridge. Stay tuned!

Do you plan on expanding the product line beyond soup? 

We certainly have considered an expansion.  It would make sense for us if our demand for fresh soup was leveling out, but we are nowhere near seeing a plateau in demand.  It’s been our position to pick one thing that we do really well and stick with it for a while. 

Do any of the soups have a special story behind their creation? 

Every single one has a history and some funny stories behind it!  I have definitely grown to love some particular vegetables that I didn’t previously like, due to the intense process of creating a new soup.  Butternut squash is a great example!  I didn’t appreciate the subtly of butternut squash until I started to play with flavors that enhance and amplify the deliciousness that is already there in the squash.  It is such a wonderful reward to find flavors that bring a look of delight to people’s faces when they try them!

Thank you Boulder Organic Foods and Kate Brown for giving me the opportunity to try your amazing soup! 

I was not compensated for this post, however Boulder Organic Foods supplied me with product coupons. All opinions are my own.

Strawberry Love Bombs for a #SundaySupper Valentine

I'm so excited to be teaming up with Sunday Supper and Gallo Family Vineyards to celebrate Valentine's Day.

This year Valentine's Day falls on a Saturday which is kinda fun. It can be an all day event and not limited to just a nice special dinner. Valentine's can start with a lazy morning of brunch in bed along with a glass of sweet wine.

I'm not talking about a full fledged brunch. Sometimes it's nice to have a delicate treat that doesn't require utensils. Finger food can make us feel indulgent and decadent. We all deserve to experience that every now and then.

These aren't doughnut holes and they aren't cream puffs. These little gems are deep fried biscuits, that once bitten into expose a delightful filling of cream cheese and strawberries.

When you deep fry biscuit dough, it becomes a wonderful thing indeed. Crispy, crunchy on the outside and delicious and puffy on the inside. The perfect little host for tasty surprises.

Strawberry Love Bombs 

makes 6
Printable Version

Biscuit recipe:
1/3 cup milk
1/8 teaspoon baking soda
1 cup shelf rising flour - sifted
1/4 cup shortening

Filling:
3 oz cream cheese, at room temperature
1/3 cup strawberries, finely chopped
about 1 teaspoon sugar

Garnish:
Powdered sugar
1 oz bittersweet chocolate - melted (I add a smidge of shortening to make it thinner and easier to drizzle)

Oil for frying.

Heat oil to 325' F in a deep fryer or tall, thick bottomed pot.

To make the biscuit dough, in a small bowl, combine the milk and baking soda.
In a medium bowl, cut the shortening into the flour until mixture resembles coarse crumbs. Stir in the milk mixture just combined.
Knead about 3 or 4 times or until dough forms.
On a lightly floured surface, roll the dough to about 1/4 thickness. Using a 3" cooking cutter, cut out 6 circles.

Now for the assembly:
Gently smear a heaping teaspoon of cream cheese in the center of each round. Heap a teaspoon or so of the strawberries in the center. Sprinkle with a pinch or two of sugar. (now wipe your fingers off if they're a little messy so they don't interfere with the next process). Pinch the edges together to form a half moon (you may need a bit of water run along the edges to help this happen) and gently roll into something that resembles a ball, without disturbing the pinched seam.

Repeat until all 6 balls are formed.

Carefully place the balls into the hot oil, but don't over crowd. You may need to do this is batches, depending on how large your fryer or pot is.

Fry for 2 - 3 minutes, until a deep golden brown.

Carefully remove to cooling rack. Dust with powdered sugar and drizzle with melted chocolate.

Let cool slightly before enjoying.

Tips for tubed biscuit dough: If you are biscuit challenged, time restricted or just aren't in the mood to make the dough yourself, you will need to make the following adjustments:

Reduce the heat of the oil to 300' as these take a bit longer to fry and will burn before the inside is fully cooked. The tubed dough puffs up more and you don't want the inside to be doughy.

Split the biscuit rounds in half, and smash them flat until they're about 3" in diameter.

Just to give you an idea of the difference between homemade and tube results: The tubed dough is on the top and the homemade is on the bottom.

I personally prefer the homemade. The crust is slightly crispier and the ratio of fruit, cheese and biscuit is a bit nicer as well.

Now let's pair our brunch with some wine to complete our morning of leisure:



The two I have in mind are Gallo Family Vineyard's Riesling and Sweet Red.

The Riesling has a hint of honeysuckle, peach and citrus.

The Sweet Red is fruity, with a fresh fruit acidity and a soft velvety finish.

Both wines are versatile and pair nicely with an array of dishes. I chose the Riesling for my Strawberry Love Bombs because of it's slightly effervescent charm and citrus notes. The dish isn't as sweet as it looks, which is perfect with this wine.

For more information about Gallo Family Vineyards and the wines they have to offer, visit their website. You will also find the store locator there.  I recommend that you follow them on Facebook, Twitter, Instagram and YouTube for more ideas and updates.

Did you know that GFV also has a blog? Check out their Valentine's Day post that includes the round-up of today's Sunday Supper recipe links.

I hope you enjoy this delightful treat on such an indulgent day. Whether or not you have a significant "other" in your life, make sure you spend Valentine's Day with someone you love, be it a spouse, your children, sibling, or best friend.

Be sure to check out the other Sunday Supper recipes for more inspiration to help make your day special.

Alluring Appetizers and Brunch:

• Burrata and Garlic Tomato Appetizer by Family Foodie
• Shrimp Stuffed Mushrooms by Life Tastes Good
• Strawberry Love Bombs by Peaceful Cooking

Magnificent Main Dishes:

• Braised Lamb Ragu by The Girl In The Little Red Kitchen
• Bruschetta Chicken and Pasta by Casa de Crews
• Mahi Mahi with Roasted Tomatoes and Fennel by The Messy Baker
• Seafood Risotto by Serena Bakes Simply From Scratch
• Thai Sweet Chili Glazed Salmon by The Foodie Army Wife

Dazzling Desserts and Sweets:

• Caramel Apple Pie Bites for Two by Feed Me, Seymour
• Chocolate Coconut Haystacks by Peanut Butter and Peppers
• Chocolate Coeur a la Creme by That Skinny Chick Can Bake
• Chocolate Espresso Creme Brulee by Kudos Kitchen by Renee
• Gluten Free Deep Dish Red Velvet Brownies for Two by Cupcakes & Kale Chips
• Creamy Lemon Tart by Magnolia Days
• Mocha Fudge by Alida's Kitchen
• Polenta Cake with Honey Yogurt and Peach Preserves by The Wimpy Vegetarian
• Raspberry Custard by Nosh My Way
• Raspberry Meringue Hearts by Desserts Required
• Strawberry Chocolate Mousse Brownie by Flavor Mosaic
• Valentine's Day Cream Puffs by Ruffles & Truffles

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

Smoke House Cheesy Garlic Bread #SundaySupper

How do you define "hometown food"? Is it food from the town you grew up in? From the town you currently live in? Maybe it's from the town that has your heart...you know that saying..'home is where your heart it'.

I had a difficult time deciding what to make for today's Sunday Supper theme. The town where I grew up is out of the way, hidden between a few mountains and from what I remember, wasn't known much for their food. I do remember a great burger joint or two. I also considered where my heart is, and most of my family but I think I've posted several southern dishes which actually represent a culture more than the town in Alabama where my folks live.

So that left me with my current location of nearly 30 yrs....beautiful downtown Burbank. We have an awful lot of restaurants in town. Mostly chains. Some new, some old. Some great and some not so much. But there's one restaurant down by the studios that has been around for decades. Owners have changed a few times as has the menu a bit but the one thing that the Smoke House is famous for is their Cheesy Garlic Bread.

The Smoke House is a great steak house with wonderful prime rib, a fabulous Sunday brunch and a real old time classic feel to it, complete with a bar, lounge and live music. It's been around since the end of WWII and used to be frequented by Hollywood legends such as Bob Hope and Bing Cosby. Dinning there has always been a great way to celebrate a special occasion. Regardless of what you order, several orders of cheesy garlic bread are a must. Plus one to go. The locals even make special trips just to pick up a few orders to take out. Nothing else....just cheesy garlic bread.

One of my dearest friends shared a recipe for their cheesy garlic bread. Funny thing is that the recipe calls for shredded American cheese, but there's a note at the bottom that says: 'or use powdered cheese (ie: the cheese packet from boxed macaroni and cheese)'.

Really?!...hmmm. That little note sure got my attention. Mostly because the cheesy garlic bread from the Smoke House doesn't have melty cheese all over it yet has that cheesy flavor. This must be the "trick".

I decided to try it both ways. One with the shredded American cheese and the other with powdered cheese. I knew in my heart which one was going to be closest to the real thing, but I had to do it anyway.

Btw...if you're looking at this from a "healthy" perspective, I don't feel that one is better than the other since American cheese is processed anyway so it's not like the powdered cheese is replacing the "real thing".

One more thing, you need to plan ahead as the garlic butter needs 3 days to do it's thing.

Smoke House Cheesy Garlic Bread

Printable Version
makes 2 loaves

1/2 cup melted butter
4 teaspoons dried garlic granules*  or 4 cloves of fresh garlic, smashed and diced **
1 loaf of Italian bread
1/4 lb of American cheese, shredded (not sliced) OR 4 tablespoons of powdered cheese (or to taste)

(you can find American cheese in block form at the deli counter of most grocery stores)

*If using the dried garlic granules: In a small bowl, combine the melted butter with the smashed and diced garlic. Cover and let sit on the counter for 3 days.

**If using fresh garlic: In a small bowl, combine the melted butter with the smashed and diced garlic. Cover and let sit in the fridge for 3 days. (fresh garlic in any kind of oil that is not refrigerated can become the perfect host for botulism) 

Once the 3 days are up, strain out the garlic (the butter might need to be heated up a tad first so the garlic can be removed easily). The garlic aroma and flavor is intense! Suweeeet!!!

Liberally brush the garlic butter over the bread. Sprinkle either the shredded American cheese or the powdered cheese all over. I actually found powdered cheese in a jar in the spice section of my grocery store.

Btw, grating American cheese is kinda weird. It mostly felt like I was just pushing the cheese through the grater. But man, it really does melt nicely. 

The cheese sprinkles where a lot let messy but not as pretty. 

Place the loaves in a hot broiler for a minute or two. Keep a close eye on it at all times as once it gets going it goes from done to burnt in a matter of seconds. 

Then let it cool for a second. Slice and serve.

When all is said and done, the powdered cheese version is spot on...Smoke House Cheesy Garlic Bread! If you've moved from the area and miss this local Burbank treat, here's your fix.

Me? I have a thing for melty. I think the real star in this recipe actually, is the method used to make the garlic butter. It's a lot easier and better than the methods I've been using or trying over the years. How you choose to cheese your garlic bread is totally up to you.

Don't forget to check out the other Sunday Supper Hometown Foods recipes!

Breakfast

• Alamo City Breakfast Tacos by The Weekend Gourmet
• Gluten Free Cinnamon Raisin Bagels by Cupcakes & Kale Chips
• Mickey Mouse Waffles by Wallflour Girl
• New York Style Bagels by The Girl In The Little Red Kitchen
• Peanut Butter and Fluff French Toast by Momma’s Meals

Drinks

• Candied Kumquat Peels, Kumquat Syrup, and Kumquat-Ade by Recipe for Perfection
• Wine Pairing Recommendations for Hometown Food by ENOFYLZ Wine Blog

Appetizers and Snacks

• Baked Buffalo Chicken Wings by Peanut Butter and Peppers
• Cuban Sandwich Crostini by Casa de Crews
• Cuban Sandwich Dip by Family Foodie
• South Jersey Boardwalk Popcorn by Take A Bite Out of Boca

Main Dishes

• Chicken and Dumplings by Food Lust People Love
• Crockpot Cincinnati Chili by Palatable Pastime
• Fried Rice Vermicelli with Vegetable Fritters by Brunch with Joy
• Honey Cola Baked Ham by Magnolia Days
• Hot Brown Ham Sliders by A Kitchen Hoor's Adventures
• Joe's Special by Nosh My Way
• Lentil, Cauliflower and Sweet Potato Curry by Mess Makes Food
• New England Beans and Cod by Cooking Chat
• Oven Toasted Ravioli by Curious Cuisiniere
• Philadelphia Tomato Pie by The Redhead Baker
• Pierogies by Hezzi D's Books and Cooks
• Portobello "Philly Cheese Steak" by PancakeWarriors
• Pozole Rojo by Simply Healthy Family
• Revved-up Poutine by Jane's Adventures in Dinner
• Rice with Pork and Pineapple by Basic N Delicious
• San Francisco Cioppino by Eat, Drink and be Tracy
• Seattle-Style Dungeness Crab Roll by Bobbi's Kozy Kitchen
• Tex-Mex Cheese Enchiladas with Chile con Carne by The Texan New Yorker
• The Pittsburgh Devonshire Sandwich by Seduction in the Kitchen
• Upper Peninsula Pasties by Recipes Food and Cooking
• Victory Pig Sicilian Style Pizza by Rants From My Crazy Kitchen
• Xiang La Tu Zi // Hot & Spicy Rabbit by Curried Canteloupe

Side Dishes

• 1905 Salad by Supper for a Steal
• Chicken Rice Pilaf by Crazy Foodie Stunts
• Classic Italian Risotto in Bianco by La Bella Vita Cucina
• Greek Salad with Potato Salad by Ruffles & Truffles
• Korean Steamed Eggs by Hip Foodie Mom
• Smoke House Cheesy Garlic Bread by Peaceful Cooking

Desserts

• Apple Crisp by Serena Bakes Simply From Scratch
• Buckeye Cupcakes by Desserts Required
• Carob Bumpy Cake by Pies and Plots
• Chocolate Earthquake Cake by That Skinny Chick Can Bake
• Chocolate Pocky Cake by NinjaBaker
• Grandma Sweeney's Chocolate Cream Pie by Lifestyle Food Artistry
• Lemon Buttermilk Bundt Cake by Alida's Kitchen
• Memories of Mom; Michigan Apple Cake by A Day in the Life on the Farm
• Mile High Strawberry Pie by Cindy's Recipes and Writings
• Pear Parkin by Happy Baking Days
• Vegan Timbits by Killer Bunnies, Inc
• Vernors Cake by Country Girl in the Village

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Sour Cream Biscuits

These are the most simple and delicious little nuggets of biscuits around. Three ingredients mixed today and....booyah! Buttery, crispy on the outside and soft on the inside.  Great with breakfast, lunch, dinner, soup, salad, or just little snacks.

Cuz you can't help snacking on one each time you walk through the kitchen. They just pop into your mouth so easily you could almost swear they jumped in on their own.

So why haven't I told you about them before? Well, I dunno. I mean, I didn't realize until recently that I hadn't.

You see, it all started with my recent trip to Bama where I spent the holidays with my family. We celebrated my birthday, the new year, and had just good family fun.

Of course we ate tons of great food. What would New Years Day be without some good traditional southern grub.

Even though we had some really cold winter nights, we fired up the grill and made some amazing 1/2 lb stuffed burgers! Wrap your teeth around that beauty!

Btw, do you know how cold it gets there?! I know, I know...compared to most other regions of the country, it's not that bad. But this SoCal gal's blood is used to warmer climes. I mean....winter here means that it's below 75' most of the time. Or just some of time. And it rarely get's below 40, let alone freezing. My family was amazed that if the temps are going to be below freezing, we actually get a frost warning.

For the first time in my life, I experienced single digit temps. Crazy stuff I tell ya!

Anyway, it was while I was in Bama that I realized I had never shared  these yummy little crunchy-and-soft at the same time biscuits with you. My sister made them to go with dinner one night and that's when it hit me.

Even my daughter was surprised. When I told her I was making them today, she asked why. I had to confess my wrong doing out loud and this was her response:

"You've never put them on your blog?! Oh wow!! You need to do that...They're sooooo good!! People need to know about them"

Now that I'm back home, experiencing a much warmer type of winter, I can make a wrong right and let the whole world know what they've been missing.

Sour Cream Biscuits

Makes 24 mini biscuits
Printable Version

1 cup self rising flour
1 cup sour cream
1/2 cup butter, softened

Preheat oven to 375' F

Spray the mini muffin pans with non-stick cooking spray.

Mix all ingredients until well combined.

Divide the dough into the muffin pans.

Bake for about 25 minutes or until golden brown on top.

And that's it. They're ready to be consumed. They slip out of those little tins so easily and right into your mouth.

I hope you give them a try and enjoy them as much as we do. And please try to forgive me for not giving you the opportunity to try them sooner.

One last thing...Happy New Year!

Whole Grain, No-Knead Sourdough Bread #SundaySupper

When it comes to the term "unprocessed", people have various ideas of what that means. I'm not here to tell you what's right or what's wrong. All that matters is what's right for you.

Do you take the term literally? 'unaltered from an original or natural state'. Or do you look at it from a food standard point of view by judging the food as being unprocessed or not, based on the ingredients?

To process means to perform a series of mechanical or chemical operations in order to change or preserve something. Technically, we do this in our kitchens at some level, every time we cook or bake.

My view of "unprocessed" when it comes to food, is all about the ingredients. Bottom line. For example....flour. It goes through a process from it's original state as a grain in order to become the fine powder we bake with. Because I can, and do, buy flour from the store that is unbleached and NOT enriched, even though the grain has gone through a 'process' in order to become flour (and will again when it becomes bread), from a food standard point of view, it is "unprocessed'.

Now let's talk bread! Sourdough bread comes from a sourdough starter, also known as wild yeast. It doesn't like to be kneaded so basically all sourdough breads are no-knead. They're also slow rising.

If you want to make your own sourdough starter (it really is fun and if you have kids, the process could be fun for them too), here's a link to my post about how to make your own Sourdough Starter.

This loaf of bread almost became just a sourdough whole wheat bread. I couldn't find anything that said "whole grain" on the shelves with all the flours. So I went to the bulk bin section (I love stores that sell things in bulk out of bins!) and found some wheat berries. Now I was excited!!! Not that I have a grain mill or anything...but I do have a food processor. And it worked just fine for my purposes. It didn't grind it down as smoothly as a grain mill would, but I love the texture that I ended up with.

Of course, if you don't want to go through this or you can't find wheat berries, just use all whole wheat flour instead.

Another optional addition for this bread is adding Vital Wheat Gluten. Although it is processed it could be an exception that you allow in order to have a lighter loaf of bread. I made one loaf without and one with it. There was a difference in the crumb of course....the vital wheat gluten created a crumb that wasn't as dense, which might be preferable for sandwiches. The flavor was the same in both. I will include it in the ingredients. You choose whether or not you want to add it. Pictured is the loaf with vital wheat gluten added.

Note: If you grind any grains for your bread, I highly recommend weighing the flours rather than using a measuring cup. Flour from a bag has settled and will be more "packed" when measuring as opposed to freshly ground flours which have a lot more air fluff to them. This will result in an inaccurate measuring when using measuring cups. As a guide, 1 cup of whole wheat flour weighs 130 grams or 5 oz. This loaf of bread contains a total or 455 grams of flour. (various kinds of flours have a different weight)

Whole Grain, No-Knead Sourdough Bread

Inspired by: Nourished Kitchen

2 1/2 cups whole wheat flour
1 cup whole grain wheat flour (ground wheat berries) You can substitute whole wheat flour
3 tablespoons vital wheat gluten (optional)
1/4 vigorous sourdough starter
1 1/2 cups luke warm water (room temperature)
2 teaspoons kosher salt

In a stand mixer, with a dough hook, combine all of the ingredients and mix on medium-low speed until a ball forms and sides of the bowl are clean, about 3 or 4 minutes (this can be done by hand but will take longer).

Oil a large glass bowl, to prevent sticking, and put the dough ball inside.

Cover with plastic wrap and let sit on the counter until it has doubled in size. This could take 6 to 8 hours.

Place a dutch oven or bean pot that is oven safe into the oven and preheat to 450' F.

While your oven is preheating, remove the dough from the bowl, onto a well floured surface. Form into a ball.

Cover it with the bowl and let set for 30 minutes.

Remove the bowl (reshape into a ball if the dough has spread) and carefully place into your preheated dutch oven. Cover with a lid (or foil if you don't have an oven safe lid) and bake for 30 minutes.

Remove the lid and continue baking for an additional 15 minutes or until it's a nice deep brown.

Remove from the oven and let the bread cool on a cooling rack before slicing.

Now let me tell you about a little handy trick I've learned over the years. If you have an electric carving knife....they are perfect for slicing bread!

This will not be anything like your typical store-bought wheat bread. Not only will the flavor be so much better and pure, but the texture will be very different. Because this is a sourdough bread, it will have that slight tang and chewy, 'toothy' texture.

Today's Sunday Supper is all about unprocessed. Enjoy the wholesome recipes below and feel good about what you're eating.

Alluring Appetizers and Stunning Sides

• Brioche Dinner Rolls by That Skinny Chick Can Bake
• Stuffed Peppadew Peppers by An Appealing Plan
• Homemade Fennel-Maple Mustard by Culinary Adventures with Camilla
• Sweet Potato Noodles & Brussels Sprouts Salad with Lemon Tahini Dressing by The Girl In The Little Red Kitchen
• Whole Grain, No-Knead Sourdough Bread by Peaceful Cooking
• Sweet Potato Fries by Hezzi-D's Books and Cooks
• Indian Spiced Dal and Sag Aloo by Happy Baking Days
• Homemade Energy Bars by The Foodie Army Wife
• Honey Thyme Chicken by Cindy's Recipes and Writings
• Sweet Potato and Carrot Hash by Fit Foodie Runs
• Roasted Parsnips and Carrots with Cardamom and Maple Syrup by Kudos Kitchen by Renee
• Spicy Smashed Fingerling Potatoes by Magnolia Days
• Autumn Panzanella by Crazy Foodie Stunts
• Black Bean and Corn Salsa by What Smells So Good?
• Curried Apple Chips by The Wimpy Vegetarian
• Stuffed Acorn Squash by Rhubarb and Honey
• Homemade Hash Brown by Basic N Delicious
• Raw Salted Chocolate Chip Oat Healthy Bars by Wallflour Girl
• Roasted Sweet Potatoes and Brussels Sprouts by Peanut Butter and Peppers
• Basic Roasted Cauliflower by Cupcakes & Kale Chips
• Baked Beet Chips by The Dinner-Mom
• Crispy Tex-Mex Quinoa Patties by Bobbi's Kozy Kitchen

Enticing Entreés

• Authentic Chicken Tinga by Shockingly Delicious
• Jacket Potato Party by Jane's Adventures in Dinner
• Mom's Homemade Vegetarian Meatballs by The Life and Loves of Grumpy's Honeybunch
• Chicken and Sweet Potato by MealDiva
• Chinese Five Spice Chicken Stir Fry by Nosh My Way
• Easy Slow Cooker Chili by Amee's Savory Dish
• Coconut Chicken Tenders with Honey Mustard Dip by Casa de Crews
• Grilled Burgers with Garlicky Arugula by Cooking Chat
• Baked Zucchini with Spicy Tomatoes by Food Lust People Love
• Fall Squash Soup by Ruffles & Truffles
• Stuffed Sweet Potatoes by Momma's Meals
• White Bean Pesto Stew by eating in instead
• Seared Pork Stack by annaDishes
• Gnocchi with Peas and Pesto by Curious Cuisiniere
• Pumpkin & Sausage Pasta by Confessions of a Culinary Diva

Decadent Desserts

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Milk and Honey Cinnamon Raisin Bread and Ceylon Cinnamon Giveaway

Cinnamon raisin bread is a love that developed as a child and continues to this day. Although the version I had way back when, was store bought. Being able to make it at home brings a certain joy to my heart. Watching others enjoy it as well just makes my heart sing.

One of the keys to any successful recipe is the quality of ingredients. Unbleached flour, active yeast, local organic honey, and of course cinnamon. Yes, I said cinnamon.

My eyes have recently been opened. I have seen the light! The benefits of this lighter colored Ceylon Cinnamon that is. And I have Flavor of The Earth to thank for this culinary revelation. I had no idea! I mean, to me....cinnamon was cinnamon. You either bought the powder, or you bought the sticks. What was on the shelf, labeled as cinnamon...was it. Little did I know that the cinnamon we all most commonly purchase, called Cassia cinnamon is...well, lacking. On so many levels. Ceylon cinnamon, scientifically known as "true cinnamon" is ground from the bark of an evergreen in Sri Lanka. The main benefit and difference? Health benefits. Coumarin content for one. If you're an avid cinnamon consumer, it's recommended to stick with Ceylon in order to avoid liver damage (holy moly!!). Then there's the vitamins, antioxidants, blood sugar regulatory benefits. And seriously...the list goes on and on.

(Ceylon on the left. Cassia on the right)

Back to the culinary factors. The first thing you'll notice is the color. Which surprised me. In my head, I imagined it would be darker and richer. Well, it is richer. In a spicy depth sort of way. The aroma is intense (as cinnamon should be) but if you really pay attention...you'll notice less earthy (almost bark) tones and discover more rich notes of sweet citrus. Pure bliss! (I'm sitting here, repeatedly opening my jar and whiffing as I type. Just because. It's comforting and enjoyable.)

Wouldn't you love to be able to get your hands on some? I'll tell you how....for free, in a minute. Let me show you how I made my bread first. 

Before you begin, mix together some cinnamon sugar:

1/4 cup sugar

1 TB Ceylon Cinnamon

Milk & Honey Cinnamon Raisin Bread

Printable Version

makes 1 loaf

4 cups flour

1 pk yeast (2 1/4 tsp)

1 tsp salt

1 1/4 cup warm milk (about 110' F)

2 TB honey

2 TB melted butter, plus more for brushing the top of the loaf

2 tsp barley malt syrup (optional but does help boost the yeast and add a bit of caramel color and slight sweetness)

1 TB cinnamon sugar (or more if desired)

1/2 cup raisins (or more if desired)

1 tsp raw sugar (optional)

In a large bowl, whisk together the flour, yeast and salt. Set aside.

In a medium sized bowl, combine the warm milk, honey, butter and barley malt syrup. Stir until honey and barley malt syrup have dissolved and blended with the liquids.

Tip: when measuring the honey and barley malt syrup, coat the measuring utensil with oil first. This will guarantee that nothing sticks...it slides right out. 

Pour the liquid into the flour bowl and mix well. Turn out onto a lightly floured surface and knead until smooth.

Note: I found this dough to be a bit on the dry side and did not need to flour my counter. I wet my hands a few times and continued to knead, thus adding a bit of water at a time without messing up the dough. If you are an experienced bread maker and can tell when you added the liquid that it's too dry, add a little water at that time, maybe a tablespoon, but not too much. 

Form into a ball and place the dough in a greased bowl, turning once to coat. Cover with plastic wrap and allow to rise, in a draft free corner of your kitchen. 

Grease a loaf pan.

Once the dough has doubled in size (about an hour, depending on the room temp. Don't stress about it. It could be longer than an hour or it could be shorter) turn the dough out onto a lightly floured surface and roll the dough into an 8 x 15 rectangle. If you find that the dough bounces back and is resistant, let it rest for a few minutes and go at it again. 

Sprinkle the cinnamon sugar over the rectangle and top with raisins. 

Starting with the short end, roll the dough up and pinch to secure

Place the log in the prepared loaf pan, pinched seam side down. Cover with plastic wrap and allow to rise for about 45 minutes. You can tell it's done rising when you gently poke it with your finger and it leaves a slight indent. If it springs back into place right away, let it continue to rise.

Preheat the oven to 375' F

Brush the top with melted butter and sprinkle with raw sugar.

Bake for 30 - 35 minutes or until a deep golden brown

Allow to cool thoroughly before slicing. 

This bread was so good! The crumb is soft, the crust is firm. Cinnamon and raisins inside. It doesn't even need butter. Or toasting.

But of course that's my favorite way to eat cinnamon raisin bread. One slice (not shown) even got an extra sprinkling of more cinnamon sugar. Heavenly!

Back to the Ceylon Cinnamon. And the giveaway! Flavor of the Earth asked me to try their Ceylon Cinnamon. They are also allowing me to .......

GIVE AWAY 

1 pound of Flavor of The Earth Ceylon Cinnamon!

To enter: 

1. Leave a comment telling me what you would make with Ceylon Cinnamon. Make sure you record your answer in the Rafflecopter widget after you leave your comment. 

2. Visit Flavor of The Earth Amazon store and tell me which quality appeals to you the most. Make sure you record this answer in the Rafflecopter widget.

3. Increase your chances of winning by taking advantage of the other ways you can enter! 

a Rafflecopter giveaway

This giveaway is open to US residents only. This giveaway will run from Saturday February 8, 2014 through Monday February 17, 2014 (11:59 pm PT). Winner will be notified within 48 hours of the close of the contest and given 48 hours to respond before a new winner is chosen. 

I was not compensated for this post, however Flavor of The Earth supplied me with a sample bottle of Ceylon Cinnamon.  They are also supplying 1 pound of Ceylon Cinnamon for the giveaway.  All opinions are my own.