Recipes

Two of our favorite Holt House recipes:

Holt House Wheat Bread

Sponge Method: only takes one rising before baking

7-8 cups fresh whole wheat flour for those who mill their wheat I use 2 parts hard red, one part hard white

2 TBS instand yeast

2 1/2 cups warm water

1 tsp honey

1/3 molasses or sorghum (preference)

2 tsp salt

1/3 cup extra virgin olive oil

In a medium size liquid measuring cup combine instant yeast, tsp honey and warm water. Let sit until it activates with bubbling.

When activated combine two cups whole wheat flour and yeast mixture. Sit for fifteen minutes for sponging. Combination at fifteen minute mark will be bubbly.
Add oil, molasses, salt and additional flour to the mix and knead. If using electric mixer, you should knead for eleven minutes or until the dough begins to be elastic and forming a ball. Add a bit more flour to take any stickiness out.

Place dough on a clean, slightly floured surface and shape into two separate loafs.

Butter and oil both loaf pans. Let rise in a warm, dry place with either a cloth or oiled plastic wrap covering loaf pans. If your oven has a proof setting it will take about an hour to rise to the desired level.

Bake at 350 for 30 minutes. Cool on baking racks.



Holt House Cracked Wheat Skillet

1 lb desired meat sauté (chicken, lamb, beef)
1/4 cup extra virgin olive oil or coconut oil
2 carrots
1 red bell pepper
2 onions (leeks or scallions preferred)
2 garlic cloves
1 cup water
1/2 cup cracked wheat
1 TBS thyme
1 Tsp cumin
1 Tsp marjoram
Salt and pepper to taste

In separate bowl, soak cracked wheat in one cup of water until soft. Sauté meat in skillet with garlic and oil. Add cut up herbs, vegetables and sauté until soft. Cover and simmer on low for twenty minutes or so, stirring occasionally. Drain cracked wheat and add to mixture slowly, folding in.

Serve with flat bread, or cut up pita. Serves 6.