Harvest Eating

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Welcome to The Harvest Eating weekly audio podcast. We discuss all things Harvest Eating and provide lots of encouragement for people getting into seasonal cooking with local foods. We'll discuss what I am doing on the farm, new recipes and videos that are yet to be posted on the website and also career updates. Be sure to subscribe to the podcast in i-Tunes and leave a review. Visit the link

Harvest Eating Podcast Episode 427-Rugbrod-Denmark’s National Bread

May 3, 2020 by keith snow Leave a Comment

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In nordic countries like Denmark, they LOVE rye bread. Rugbrod is a traditional sourdough rye bread loaded with craked rye, cracked whole wheat, sunflower, and flax seeds that has a nice dark color and a wonderful hearty flavor.

Episode 427 Harvest Eating Podcast

You’ll find similar bread in Germany also. I will be honest, this hearty style bread is NOT going to appeal to most kids or those who are accustomed to white bread. This is a whole different experience. Lovely tang, moist dense texture, and loads of flavor for me, this is nirvana.

The process of making Rugbrod

I gave a half a loaf to a German chef I know, he LOVED it and said it reminded him of home, a great compliment for me as this dude can bake bread like a Parisian rock star!

Print Recipe

Rugbrod Danish Seeded Sourdough Rye

Ingredients

  • 3/4 c sunflower seeds, cracked
  • 3/4 c golden flax seed
  • 3/4 c whole wheat berries, cracked
  • 3/4 c rye berries, cracked
  • 2 tbs malt syrup
  • 4-4-1/2 c waterk
  • 1-1/2 c sourdough starter
  • 3 c all purpose flour
  • 3 c rye flour
  • 1 tbs kosher salt
  • 3 tbs sauce darkerner (klitche nbouquet)

Instructions

  • To a large bowl add the first 7 ingredients, mix well, cover and let sit overnight in fridge or 8 hours room temp.
  • After restting time, mix in the rest of the ingredients, stir well, cover and let sit 2 hours.
  • Divide content to two greased standard loaf pans(8.5 x.4.5), smooth out the surface, cover and let rise another 2 hours.
  • preheat oven to 365, bake 1 hour, remove to a cooling rack, wait at least 4 hours before tryign the bread.

 

Filed Under: Podcast

PRE-ORDER MONTANA Steak Seasoning!

April 29, 2020 by keith snow Leave a Comment

I secured a small batch of spices needed to mix up our Montana Steak seasoning which is the favorite of many of our customers.

…

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Filed Under: Blog, Podcast

426-Harvest Eating Podcast-Making Sourdough Bread

April 10, 2020 by keith snow Leave a Comment

Episode 426 Harvest Eating Podcast

Making sourdough bread does take time but is certainly worth every effort, both for taste and for health. Many gluten-sensitive people can eat sourdough bread which is amazing!

While I have never been diagnosed with gluten sensitivity, I know when I eat bread leavened with yeast my face pays the price! However, I can eat tons of sourdough bread that have had a long fermentation, with no ill effects. HUGE!!

As you progress in your skills you can try different flours made with ancient grains like spelt, einkorn and emmer and dense super-tasty bread like sourdough rye with all sorts of seeds like sunflower, flax, and pumpkin.

Making sourdough is a skill worth having in your culinary arsenal and you really don’t need much equipment other than a kitchen scale, a jar, and some bowls. Sure having cast iron pots, banettons, etc. can help, but they’re not a requirement.

Here are a few of the tools of the trade that I use, remember, I have been cooking and baking many decades and I have built up a good supply of tools.

  • komo classic mill
  • komo classic mill
  • banetton
  • danish dough hook
  • lame
  • Handy Bread Making Tools
These are tools I use in baking bread.

I make several different kinds of sourdough bread including spelt, mixed grains, rye, cheese, cinnamon raisin, and my absolute favorite is rugbrod, a Danish sourdough rye bread with seeds that is dark and amazing!

Danish Rye Bread, Rugbrod

I mentioned in the podcast a great resource for learning all sorts of detailed information about sourdough baking. The Perfect Loaf is a highly recommended website with very high-quality recipes, images, and overall information. Certainly worth checking out!

The recipe that follows is a basic sourdough and assumed you already know how to make a sourdough starter. For this recipe, you will need a large bowl, kitchen scale and either your hands or the danish dough hook.

Print Recipe

Basic Sourdough Bread

Prep Time1 d
Cook Time50 mins
Course: Breakfast, lunch
Keyword: bread, sandwich, sourdough, pancakes, whole wheat

Ingredients

  • 700 g AP flour
  • 300 g whole wheat flour
  • 750 g pure water
  • 150 g active sourdough starter
  • 23 g kosher salt (or the salt of your choice-not iodized )

Instructions

  • ——–Starting at 6 pm——-
  • Autolyse-1-3 hours or longer ๐Ÿ™‚
  • Mix flours and waters in large bowl.
  • Add water, mix well until all the flour is combined and none remains on the bottom of the bowl.
  • ———Make Dough——-
  • After autolyse, sprinkle salt over the surface of the bread.
  • Add sourdough starter, sprnnead of over the surface of the dough.
  • Pokes the dough with all your fingers to start to incorpoorate the salt and starter into the dough Use the stretch and fold method (pictures below) to fully mix the ingredients..
  • Cover dough and refrigerate overnight.
  • Remove bowl from fridge and allow to sit out until about 2 pm, then start your series of stretch and folds.
  • After 4 stretch and folds, spaced 30-45 minutes apart, shape your bread on a floured work surface, cover and lest rest a few hours.
  • Shape your dough by folding the the bread onto itself until the top has some tension. Dust bread with flour, cover and let rest while oven preheats.
  • preheat oven to 500 degrees with cast iron dutch oven with lid inside
  • After the oven has been at 500 degrees for at leat 30 minutes your ready to put dough into the cast iron pot. Please refer to the audio near the end, for these instructions.
  • stretch and fold
    Stretch and fold

Filed Under: Baking, Podcast

425-Sourdough Starter & Pancakes

April 6, 2020 by keith snow Leave a Comment

Harvest Eating Podcast Episode 425-Making Sourdough Starter & Sourdough Pancakes

In this episode of Harvest Eating, I will walk you through a quick sourdough starter recipe and technique.

I will also discuss making simple whole wheat fermented sourdough pancakes which are to die for!

…

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Filed Under: Baking, Budget Friendly, Cookonomics, Fall, Podcast, Radio Recipes, Spring, Summer, Winter

420-Thoughts On Christmas Dinner 2018

December 14, 2018 by keith snow Leave a Comment

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Today I thought I would just chat about our plans for Christmas Dinner 2018 and what I think we should prepare….

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Filed Under: Podcast

Youtube Channel-Heirloom Berkshire Pork & Hard Cider

December 9, 2018 by keith snow Leave a Comment

Here is a simple recipe that produces wonderful results. This pork dish is perfect for the holidays, especially if you have access to pork….

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Filed Under: Budget Friendly, By Season, Entree, Fall, Low Carb, Podcast, Soups, Stews & Chili, Winter

419-Eating Probiotic Rich Foods

December 7, 2018 by keith snow Leave a Comment

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Today I am talking about the need for probiotics in the form of food. Real Food.

Eating items like sauerkraut, kimchi, yogurt, miso, natto, kombucha, kvass, kefir, raw milk cheese, sour pickles etc.
…

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Filed Under: Podcast

418-Affordable Keto-?

December 3, 2018 by keith snow Leave a Comment

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Today I talk about the Keto diet being affordable or not. Many keto practitioners say it’s affordable while many new devotees say it’s not.
…

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Filed Under: Podcast

417-Simple Apple Cake

December 3, 2018 by keith snow Leave a Comment

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Need a simple dessert to bring to a party or for invited guests? This apple cake is perfect!…

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Filed Under: Baking, Budget Friendly, Desserts, Fall, Podcast, Radio Recipes, Winter

416-Jewish Style Beef Brisket

December 3, 2018 by keith snow Leave a Comment

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Today we are talking about beef brisket, one of the underdogs of the beef world. Sure, it’s popular around Passover andย in Texas at BBQ joints and in NYC for pastrami and corned beef, but aside from that.. somewhat unpopular….

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Filed Under: Beef Recipes, Budget Friendly, Ethnic Recipes, Gluten Free Recipes, Holiday Recipes, Low Carb, Podcast, Winter

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