Sift white flour and salt into a large bowl. Stir in the wheat and Einkorn flours then rub in the butter until the mixture resembles breadcrumbs. Stir in the yeast, oats, and seeds then make a well in the centre.
Stir the molasses into the warm water until dissolved. Add the molasses water to the dry ingredients. Mix to a soft dough. (I used paddle hook on KitchenAid mixer)
Using a dough hook, knead the dough for 10 minutes until smooth and elastic. Put in an oiled bowl, cover with plastic wrap and leave to rise in a warm place for 1 ½ hours, or until double in size.
Preheat the oven to 425°F, 15 minutes before baking. (I start the oven now, then do the below and leave the loaf and pan on top the stove – the warmth from the oven helps with rising, especially in winter.)
Using dough hook, knead again for a minute or two to knock out the air. Shape into an oval loaf about 12 inches long and place on a well-oiled baking sheet. Cover with oiled (important) plastic wrap and leave to rise for 40 minutes or until doubled in size.
Brush the loaf with beaten egg and bake in the preheated oven 35-45 minutes (mine was 35 minutes) or until the bread is well risen, browned, and sounds hollow when the base is tapped. Leave to cool on a wire rack.
With the first pass May 15, 16, and 17 behind me, several very light rain showers, and a few days of drying out, I was ready to get to that second tillage pass and get the annual seeds in the dirt!. Thursday, May 25, 2017, I spent 4 hours with the Howard Rotavator 600 and was pleasantly surprised that, for the most part, the John Deere 4250 tractor worked along nicely at A2 speed vs A1. This effectively increased my speed from 2.1 mph to 2.6 mph. And it showed up in the final tally for sure! The second pass on the same 18 acres, instead of taking 12 hours as before, only rang up 7 1/2 hours. Nice. Admittedly, i could never make a farmer (row cropper); how do those guys run those things for hours on end, daylight to dark, day after day. I was thankful, i could distract myself for a while, at least on the long rows, by chatting (private message) with my son, who was at a cafe in Spain, and texting about soil conditions with a friend who was farming another part of my farm with 120 acres for organic soybean production. I finished up with the second pass on the 26th. It was also seeded on the 26th.
When i was about 2/3 rds completed, Allen came with a huge bag of premixed annual seed to fill the hopper on the Einbock power seeder and harrow. He finished all 18 acres in about 4 hours, counting a couple stoppages due to hoses plugging.
So, time spent so far:
Mixing seeds – 1 hour
Tractor – first pass – 12 hours
Tractor – second pass – 7 1/2 hours
Tractor/Seeding – 4 hours
A couple of ways to figure the cost of establishment.
One is to figure my actual costs and assign an hourly rate for our time plus wear/tear/depreciation on the tractor and implements. And the other is to use custom rental rates which are figured by the acre.
Total man hours spent – 24.5 hours at $??/hr
Tractor costs for 23.5 hours at $??/hr
Fuel costs – 23.5 times 7.7 gph = 181 gallons @
Or using machinery rental rates (which is what i’m going to do since i don’t know the above costs!)
tractor and rotavator – 36 acres times $20/acre = $720.00
tractor and seeder/harrow – 18 acres times $15/acre = $270.00
Seed costs – $31.56 per acre is what i ordered – HOWEVER, i am informed that Allen actually put on about half again as much, so i will multiply that amount by 1.5 for a per acre cost of $47.34. The additional seed will hopefully pay off in increased forage yields. So total seed costs are $$852.12.
Buckwheat 6# @ $ .90/lb
Lespedeza 6# @ $1.00/lb
Pearl Millet 5# @ $1.05/lb
Oats 12# @ $ .28/lb
Cowpeas 6# @ $ .90/lb
Sunflower 5# @ $.45/lb
Red Clover 2# @ $1.95/lb
Total expenses then amount to $1842.12 or $102.34 per acre. That’s a lot and does not include the 2 tons of lime i had applied in April at a cost of $66/acre. It’s tough to say this all has to be recouped in one year or one grazing because the lime will be there for the rest of my life and the tillage will have long term effects in loosening the soil as well as eradicating the toxic endophyte infected fescue. With so many variables, counting the cost, or rather, measuring the increase or lack thereof, in the short run, is very difficult in ranch renovation.
The plan is to have something to graze in 60-75 days. This will depend large part on moisture. We are getting pretty dry now already and need a rain. I will post updates.
By the way, you noticed i’m not including costs associated with photography and blogging. It’s a good way to force me to sit down and keep a log of expenses, time, and results. Hopefully, it will help others as well!
Managing soil, water, and animals properly and privately goes a lot further than politically motivated government regulations written by people who are far removed from soil and weather.
I don’t speak Hebrew, but ‘Happy Passover’ simply hasn’t the same ring to it. We are commanded this week of Feast of Unleavened Bread to eliminate leaven (not necessarily yeast) from our lives. I’m not a fan of Matzoh or other flat wheat breads, so here’s what i’ve made. For those of you who are experts on this, PLEASE let me know if this does not meet biblical standards of unleavened bread.
3 cups almonds (ground)
1 cup shredded mozzarella (or whatever cheese you prefer)
1 1/2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup black olives (finely chopped)
2 large eggs
1/4 cup olive oil
Using my Magic Bullet, i grind the almonds into flour. Stir all ingredients together in a large bowl with a fork, holding out about 1 tablespoons of the olive oil.
Press mixture onto a buttered 9 x 15 stone pan (use whatever you have), then bake in a 375ºF oven for 12 minutes.
Take out of the oven and cut into squares (i use a pizza cutter), brush with remaining olive oil, (sometimes i use raw butter from grass fed cows) and sprinkle with salt flakes (optional, but not too much). Bake for another 8 minutes. Take out of the oven immediately and let cool a bit before trying to remove the squares. Use a spatula to remove them.
Take out of the oven and cut into squares (i use a pizza cutter), brush with remaining olive oil, and sprinkle with salt flakes (optional, but not too much). Bake for another 8 minutes. Take out of the oven immediately and let cool a bit before trying to remove the squares. Use a spatula to remove them.
Absolutely delicious in my opinion!
Keeping Yah’s Feasts (and other Mo’edim) is not just a Jewish celebration; it is for ALL His set apart people! What an honour we are given to give glory to Him in His way.