Innovative New Gingerbread Whole-grain Sandwich Loaf

Autumn is in the air and so is the advent of our favorite time of year to bake! Home bakers frequently ask us for bread recipes that are very easy.  With that, our chef has created a homemade whole wheat gingerbread that is unlike the cake gingerbread with which you may be familiar. This one is yeast-raised, making it ideal for sweet sandwiches and French toast.

Try it with roasted turkey and cranberry sauce for a unique sandwich experience. It makes amazing grilled cheese sandwiches with thin-sliced brie and pears. It’s sure to be one of your favorite loaves to make. Using our fresh-ground whole wheat flour will give it a remarkable depth of flavor that only our flour can provide.

Gingerbread Whole-grain Sandwich Loaf

Yield: 4 sandwich loaves

1 cup Molasses

4 cups Water

1 cup Olive Oil

2 Tbsps. Active Dry Yeast

2 Tbsps. Cinnamon

1 tsp. Allspice

½ tsp. Cardamom, ground

½ tsp. Nutmeg, ground

1 Tbsp. Orange Zest

2 tsp. Rum Emulsion

½ cup brown sugar

11-12 cups Panhandle Whole Wheat Flour

2 tsp. Sea salt

Directions:

• Combine the molasses, water, oil, yeast, sugar, and extract in a bowl. Combine the flour and spices in a bread mixer bowl. Add the liquid mixture to a bread mixer with a dough hook attachment and lightly combine on low speed. Knead on medium speed 4-5 minutes until elastic and smooth. Remove the hook and form the dough into a ball. Place in covered location and raise until doubled (at 80°about 1 ½ hours).
• Expel the air from the dough. Divide the dough into 4 equal portions. Form each portion into a loaf. Place loaves into 4 oiled loaf pans 9 inch by 5 inch. Cover lightly with oil and proof until doubled, about 1 hour.
• Lightly slit tops of loaves and bake at 425°for 20 minutes. Lower baking temperature to 350°and bake an additional 15-20 minutes. Internal temperature should register 195°.
• Remove from oven and allow to cool before removing from pans.

Caramel Apple French Toast

3 large Eggs

¼ cup Milk

1 tsp. Vanilla

Organic caramel sauce

Organic French Sea Salt

1 apple, peeled and sliced thin

5-6 slices Yeast-raised gingerbread (above)

Directions: In a medium bowl shallow bowl, combine the eggs, milk, and vanilla. Whisk well. Preheat a well-oiled griddle over medium heat. Dip a slice of the whole wheat gingerbread in the egg mixture and coat. Transfer to the hot griddle. Repeat. Cook French toast over medium heat for 3 minutes on each side until the egg is cooked. Place on a plate, layer with slices of thin-sliced apple, and drizzle with organic caramel sauce and sea salt to taste.

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