Ordinary Under Grace

I absolutely love my Wednesdays. Wednesday is generally my day to be at home, focusing on homeschool with my boys as well as tasks around the house. In the evening, we have church and if I don’t forget to sign up, we have dinner at the church, so I don’t have to cook.

This morning while the boys were working on their core subjects, I decided to make some banana bread, as I had overripe bananas that needed to be used. The recipe I use comes from Grains In Small Places, but I have made switched out the spelt for einkorn flour, as that is what I have.

First, mill the flour. I use half soft wheat and half einkorn. This takes just a bit longer since I have two types of wheat berries to mill, but it is worth it!

I use a scale to measure out my flour. Weighing flour ensures accuracy, especially since soft wheat holds lot of air after milling. Pictured here is the total measurement needed of flour. 120 grams soft white wheat, and 120 grams of einkorn.

Next it is time to add the rest of your dry ingredients together!

Next, mash your bananas. It takes about three. Save your peels for your compost bucket and add to your compost bin when you get a chance!

Next, measure out your sourdough discard. I use this time for feeding my sourdough as well. The recipe calls for 60 grams—or thereabouts.

Next, gather all of your wet ingredients. I use fresh duck eggs from my Rouens. Duck eggs are incredible for baking! I use organic pure cane sugar, pure butter, and organic yogurt as well. I still want to get into making my own yogurt, but I haven’t gotten there yet.

Mix all of your wet ingredients, and then mix your wet and dry ingredients together!

Don’t forget to add your chocolate chips! You could add nuts, but I’m not a big fan, so I choose to leave them out.

Next, light your oven. I’m blessed to have an antique gas oven from 1942! I love my old oven.

Prepare your pan while the oven is preheating. I use parchment paper on the bottom of mine to ensure that there won’t be any sticking!

Pour your batter into the prepared pan! And then get ready to bake. It is important to have given your batter time, say 10-20 minutes, to sit so that that the fresh milled flour has time to soften. Fresh milled flour still has the bran and germ, so allowing this time will give better results. Bake for about an hour, or until a toothpick inserted in the middle of your loaf comes out clean.

While the loaf is baking, I take the time to check on Trail and Tye, assisting them with their work as needed.

Tye, my oldest son, is working hard on math reviews. He has already asked when the banana bread will be ready.

Once the bread is out of the oven, allow it to sit in the pan for about 10 minutes or so before popping it onto a cookie rack. We don’t usually let it cool completely before digging in. I love to put a pat of butter on my mine and eat with a glass of raw milk or hot tea. And wa-la! It makes the perfect mid-morning snack on a school day!

Here is the recipe:

Fresh Milled Sourdough Banana Bread

120 grams soft wheat

120 grams einkorn

1 teaspoon salt

1.5 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

3 overripe, mashed bananas

1/2 cup melted butter

2 eggs, duck eggs if you have them!

1 cup pure cane sugar

1/3 cup yogurt, I use vanilla, but plain will do too!

1 teaspoon Mexican vanilla

60 grams sourdough discard

1 cup chocolate chips, opt.

Mill the flour. Then add the rest of the dry ingredients and mix.

Next, mash the bananas. Then add all of the wet ingredients together.

Mix the wet and dry ingredients together. Don’t over mix. Add chocolate chips, if using.

Preheat your oven to 350 degrees. Prepare your 5×9 loaf pan with oil and line with parchment paper.

Bake for 60-70 minutes, until toothpick comes out clean.

Let the bread sit in the pan for 10 minutes before removing to cookie rack for cooling.

Store at room temperature for 2-3 days or store in the freezer. If you love this bread as much as we do, it will be gone in 2 days!

As I am not proficient incoming up with my own recipes, I would encourage your to check out my reference for this recipe. I have learned a lot from this website when it comes to baking with fresh milled flour.

Reference:

https://grainsinsmallplaces.net/sourdough-banana-bread-made-with-fresh-milled-flour/