Organic Sourdough Max 78% OFF Bread Mix Whole Flour Grain Wheat Cinnamon-R

Organic Sourdough Bread Mix, Whole Grain Wheat Flour (Cinnamon-R

Product Description

Oatman Farms is a fearless food company with a mission to revitalize and sustain family farms in hot and dry desert environments, including our own Oatman Flats Ranch, the Arizona farm that has been in my family for four generations.

Our commitment is to develop the best tasting whole grain, nutrient dense, baking mixes. Oatman Farms and our farm, Oatman Flats Ranch, are excited to (re)introduce our customers to once-widespread heritage wheats, like White Sonora and Blue Beard Durum, and modern varieties like Skagit 1109, by transforming them into delicious regenerative organic baking mixes.

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Ingredients

Organic 97% Whole Wheat Flour, Organic Raisins, Organic Sourdough* (Fermented Organic Rye Flour, Salt), Sea Salt, Organic Demerara Sugar, Organic Vietnamese Cinnamon, Organic Malted Barley Flour*, Yeast Packet* (Yeast, sorbitan monostearate, ascorbic acid). *Dried

Contains: Wheat.

Processed in a facility that uses milk, fish, eggs, tree nuts and soy.

Certified Organic by SCS Global Services (April 13, 2021).

Cinnamon amp; Raisin

Made with White Sonora, Skagit 1109, Vietnamese Cinnamon, and California Raisins. Each bite brings the delightful combination of warm cinnamonâwith its enticing, aromatic notesâand rich, sweet, yet mildly tart raisins. Enjoy with your favorite butter for breakfast or throughout the day as a wholesome snack.

Organic, Stone-Milled Whole Grain
44g Whole Grains
25% RDV Fiber
Excellent Source of Manganese
Excellent Source of Vitamin B12


We grow heritage and modern wheats for our sourdough bread mixes on our organic family farm, Oatman Flats Ranch.	Our milling process retains 95% â 97% of the whole wheat grain â making our breads nutrient-dense with high fiber, Manganese and B12.	Simply add water to the ingredients in the bag and you have a classic sourdough bread loaf.	Our bread mixes were developed with the legendary baker who co-created the original Cinnabon recipe.

Dutch Oven Country Loaf

Directions

1. Pour mix into medium bowl; add the yeast packet and water. Hand mix until fully blended. Cover bowl with plastic wrap and let rest 12â15 hours.

2. Turn dough onto floured counter and fold in half. Turn 90Â° and fold in half again; cover and let rest 15 minutes.

3. While dough rests, line a medium sized bowl with clean dish towel. Dust bowl generously with flour. Using a pastry scraper, form a tight round dough ball. Lift it with the pastry scraper, place the top of the ball in bottom of bowl, seam side up. Pinch seam together. Sprinkle with flour. Cover lightly with towel.

4. Allow dough to rise for approximately 40 minutes and then place Dutch Oven in the oven and preheat oven to 500Â° F.

5. Once the oven has reached 500Â° (approximately 35 minutes after dough has risen), touch top of loaf lightly. If imprint remains, it's time to bake. If the dough bounces back, it needs an additional 10 minutes.

6. Cut a parchment strip, 9'' by 18". Place parchment strip over loaf. Turn bowl out onto counter. Quickly score top of loaf with single edge blade to allow expansion in oven.

7. Using thick oven mitts, quickly remove Dutch oven to stove top. Uncover. Using parchment "sling", lower loaf into Dutch oven. With hot mitts, cover pot, return to oven.

8. Bake an additional 10 minutes at 500Â° F. Lower temperature to 450Â° F, bake 20 minutes. Carefully remove cover.

9. Bake an additional 20 minutes, to 210Â° F internal temperature. Remove from oven. Cool on wire rack at least one hour before cutting.

Baker's Note: The above cooking temperatures are based on a conventional oven, not convection. If convection, lower temperature by 25Â°F.

Ingredients

1 bag of Sourdough Bread Mix
2 cups room temperature water

PAN LOAF

Our Pan Loaf Breads require a 9 x 5 loaf pan.

Directions

1. Pour mix into medium bowl; add the yeast packet and water. Hand mix until fully blended. Cover bowl with plastic wrap and let rest 12â15 hours.

2. Turn dough onto floured counter and fold in half. Turn 90Â° and fold in half again; cover and let rest 15 minutes. Brush 9"x 5" metal loaf pan with olive oil.

3. Gently pull dough into a rectangle; fold one end to the middle, fold the other end over it. Turn dough 90Â° and roll up tightly, pinching the seam and ends to seal. Place in pan, seam side down; cover and let rise 1 hour 30 minutes. Preheat oven to 375Â°F.

4. Bake about 1 hour 10 minutes, until richly brown. Let cool 20 minutes in pan, then on a rack until completely cool before slicing. Enjoy!

Baker's Note: The above cooking temperatures are based on a conventional oven, not convection. If convection, lower temperature by 25Â°F.

"h4" Ingredients

1 bag of Sourdough Bread Mix

2 cups room temperature water

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