Today in the Garden

To make a recipe posted by Susan, I thought I'd check to see if the potato towers were producing yet.
This is what we brought back from our foray into the back 40. Her recipe uses the beet greens and the potatoes...the salad fixin's and the beets are just "icing on the cake" so to speak.

Sprouted wheat bread

Instructions

1. Warm honey and milk together until they reach blood temperature.
2. Add yeast to the milk and honey mixture. Set it aside for five minutes or until it becomes foamy.
3. In a separate bowl, mix together unrefined sea salt and sprouted grain flour.
4. Add the milk, honey and yeast mixture to the flour and salt and mix until it forms one solid ball.
5. Allow the dough to rest for 10 minutes.
6. Knead for 10 minutes.
7. Allow the dough to rest for 10 minutes and then knead the bread for 10 minutes more.
8. Set the dough on a clean towel and allow it to rise until double in volume (about 1 ½ – 2 hours).
9. Punch the dough down, form it into a loaf and put it into a greased loaf pan.
10. Allow it to rise again until double in volume.
11. Baste the top of the bread with cream.
12. Bake in an oven preheated to 375 ° F for about 45 minutes or until the bread achieves a golden brown color.
13. Cool on a rack and serve.