Whole Wheat Pesto Pine Nut Bread
The Baby Boy Bakers' Christmas, news for 2017, plus the Baby Boy Bakers' secret recipe for Whole Wheat Pesto Pine Nut Bread! YUM!
Happy New Year! Oops. I'm a little late. Should my resolution be to get the monthly newsletter out earlier?
Probably. But you'll forgive me, right?
I know you will when you see the secret recipe of the month! The Baby Boy Bakers' Whole Wheat Pesto Pine Nut Bread is mouth-watering good, and it will fit right in with your January healthy eating plans! Plus you are going to be amazed at how easy it is.
Not a fan of making your own bread? We've got lots of options for you... :)
Happy Birthday Mr. Grant!
December 10th we celebrated Mr. Grant's 1st birthday!!! I totally cried. Can't believe my little baby is already one! He loved his party and new toys, but true to his picky self, he cried when he saw his cake. One taste though and he was hooked :)
Oh, and did you know? Baby Boy Bakers now has a CUSTOMIZE YOUR CAKE option on our menu!! Order the PERFECT birthday cake or cupcakes for any occasion!! Ok I'll stop now. I'm just in love with our cake recipes. I have never had a better cake than our vanilla cupcakes!! I used that vanilla cake base with our chocolate buttercream here. Simply divine!
Christmas with the Baby Boy Bakers
As Facebook friends know, the Baby Boys headed to Utah for a Christmas visit to family. We had SO MUCH FUN! This is really the first year that Sam (Baby Boy Baker Number 1) has understood what was going on, and the joy on his face was just priceless.
We made a gingerbread house, a first for me, an activity that will definitely become a tradition! It turned out just a little ugly but we loved it all the more for it :)
The boys had a blast sledding, even baby Grant! Sam was a little cautious at first but then he wanted to go down over and over again.
Sammy and I got THE MOST AWESOME shirts for Christmas! Thanks, Grandma and Grandpa!
And here's our little Santa :)
Hope your Christmas was as magical as it was for these two little boys!
Baby Boy Bakers in 2017
We've got some goals for our little home bakery in 2017, so you all need to keep me accountable!
First... publish the newsletter on time.
Second... fill in the gaps in our menu. I need your help here. What would you like to see come to the Baby Boy Bakers' Menu? More cookies? More variety in cupcakes? Crazy flavors? Classic flavors? More bread subscription options? Do us a huge favor and leave your opinion in the comments below!
Last... spread the word. You can help here, too! The Baby Boys are on a mission to spread the message of homemade goodness. That can't happen unless we grow! You can start by commenting, liking, and sharing on the blog and Facebook. We appreciate everything you do and every little bit helps! Next time someone you know needs treats for an event, a birthday, or a special gift, we'd be so grateful for your referral!
Thank you all for your support. It means a lot to us.
And here's an EASY loaf of gorgeous bread that your friends and family will drool over, promise. No need to tell them it's healthy!! Whole wheat flour for fiber and nutrition, basil pesto for healthy fats and lots of vitamins, pine nuts for CRUNCH. And it's no-knead! You'll love it. Let us know if you give it a try!
Baby Boy Bakers' Secret Recipe for Whole Wheat Pesto Pine Nut Bread
Ingredients:
2 cups whole wheat flour
1 1/2 cups all-purpose flour
3/4 T granulated yeast
1/2 T salt
1/2 T sugar or honey
1 T vital wheat gluten (optional but recommended for best texture)
1 3/4 cups lukewarm water
6 T basil pesto (I use the Kirkland Costco brand and love it but any pesto will work!)
1/4 cup pine nuts (optional but recommended)
Directions:
In a large bowl, stir together the flours, yeast, salt, sugar, and vital wheat gluten. In a liquid measuring cup or small bowl, combine the water, pesto, and pine nuts.
Stir the wet ingredients into the dry ingredients until combined. I usually end up wetting my hands (to prevent sticking) and mixing in the last of the flour pockets. Just mix until all combined; no need to knead!
Cover the bowl with a lid or plastic wrap, leaving it not completely air tight so that off-gases from the yeast can escape. Let rise for two hours at room temperature.
The dough can be used right away or refrigerated. When ready to bake, dust the top of the dough with flour and shape it into a ball by stretching the surface of the dough around to the bottom on all sides, creating a smooth surface. Elongate the ball into a narrow oval.
Place the dough onto a pizza peel or overturned cookie sheet sprinkled with cornmeal or flour. Cover loosely with plastic wrap or an overturned bowl. If using fresh, unrefrigerated dough, allow to rest for 40 minutes. If using refrigerated dough, allow to rest for 90 minutes.
30 minutes before baking time, preheat the oven to 450 F with a baking stone placed in the lower third of your oven. Place an empty metal tray on any other shelf that won't interfere with the bread.
Just before baking, use a pastry brush or your fingers to gently paint the top crust of the dough with water. Slice the loaf diagonally with three, 1/2 inch deep cuts, using a serrated bread knife.
Slide the loaf directly onto the hot pizza stone (or just place the cookie sheet into the oven if you're baking without a stone). Pour 1 cup of hot water into the metal tray and quickly close the oven door.
Bake for 20 to 30 minutes until browned and firm and loaf sounds hollow when tapped. Allow bread to cool slightly on wire rack before slicing and eating.
Perfect for dipping in soups and sauces, and this bread makes the BEST turkey sandwiches ever!!!
Time: 3 hours 10 min to 3 hours 40 min Serves: One 2 pound loaf of bread
*Recipe adapted from Pesto and Pine Nut Bread found in Healthy Bread in 5 Minutes a Day. Buy the book! You will love it.
