Wheat Berries Galore; and Other Bulk Foods Too!

4,000 lbs. Of Wheat Is On Its Way From Montana!!
Bethlehem Harvest is continuing to enjoy a strong relationship with Wheat Montana Farms. They are doing their best to make sure we have a consistent supply of wheat at an affordable price. We have seen increases in cost, but shipping has been more of an issue than the availability of wheat. Our next delivery will arrive the last week of August and will be made available to customers as soon as it is unloaded from the truck.

If you have placed an order for wheat, we will be in touch as soon as the grain arrives! If you would like to place an order for either Prairie Gold or Bronze Chief wheat, head over to our ordering site at bethlehemharvestorders.com. We will confirm that we have received your order and will notify you as soon as the grain arrives!!

Bulk Foods Order Deadline: Monday, August 29th

Bethlehem Harvest is offering monthly or bi-monthly order cycles for bulk food items for your family.  Check out our web site, bethlehemharvestorders.com for current pricing on grains, legumes and other baking supplies. Many items are listed as “backordered”, but when you request them, we will place them on our very next order and will let you know when they are scheduled to arrive. The order deadline for this month is Monday, August 29th.  Delivery is scheduled for Friday, September 2nd.  Orders will be ready for pick up at our home in Friendswood, Texas any time on Saturday, September 3rd, or by appointment after the Labor Day holiday.

Austin Area Customers: We are planning to visit our daughter in Austin on Labor Day.  If you would like to pick up your order in Austin, please let us know!

Reviewing The Details:
Orders are placed through our web site: bethlehemharvestorders.com
Deadline for the next order: August, 29, 2022.
Payment is due when you pick up your order.
Payments accepted: cash, personal check, credit or debit cards.
All orders are picked up at our home in Friendswood, Texas. We do not ship any grain products.

If you have any questions about placing an order for wheat or for other bulk products, please drop us a note at bethlehemharvest@gmail.com.

Bread with Friends: Classes in a Post-Covid World

Homemade Bread – it never gets old! I have been baking bread for 53 years, and my senses still stir up a deep sense of pleasure when I check on a loaf that is coming out of the oven. The look, the smell, the taste – it is just hard to beat! Some people say that I have a bread baking addiction, and it would be hard for me to argue, but I will say that I have chosen my addiction carefully! I would urge you to do likewise!

I know that many of you have been eager to take bread baking classes, so we are going to hold classes again this fall. To keep our casual environment as safe as possible, we would like to schedule classes for groups of 4-6, rather than for individuals. This way you are baking with people you know and trust. Gather some friends and spend a few hours working, laughing and learning together!

September 10th, 17th and 24th are open for classes this. Basic Bread Baking Classes can be held in the morning. Sourdough and Artisan Bread Classes must be scheduled in the afternoon because of the preparation involved. All classes last about three hours. Basic Bread Baking classes are $30 per person. Sourdough and Artisan Bread Classes are $45 per person.

If you would like to claim any of the September dates for a bread class with a group of your friends, please e-mail me at bethlehemharvest@gmail.com, or give me a call at 281-797-8932.

Gail DeGray
Bread Baking Addict

Artisan Sourdough Bread

Gail DeGray

See note below for optional ingredients*
750 gm water
150 gm active starter
200 gm spelt, einkorn, kamut, farro, or other whole grain flour
450 gm white or red whole wheat flour
Let sit 30 minutes

20 gm salt
300 gm bread flour (or 280 gm AP flour + 20 gm gluten flour)
Let stand 15 minutes

Begin set of four stretch and folds 15 minutes apart.
Turn the dough back into the bowl, cover and let rise until double.

Divide into two large loaves or four small loaves
Shape and let rise in pans or baskets/bowls in the refrigerator until double.

Turn baskets/bowls onto a piece of parchment.
Use a sharp blade to score the dough to allow expansion.
Slide the dough and parchment into a pre-heated casserole or onto a pre-heated baking stone.
If casserole has a lid, cover for 20 minutes, and then uncover to complete baking.
Bake in a hot oven (450-475 degrees) for 30-40 minutes.
Crust should be dark and crisp. Bottom should sound hollow when tapped.
Allow bread to cool completely on a cooling rack.
Store unwrapped, cut side down at room temperature to preserve crisp crust.

*Add up to 1 1/2 cups of seeds or soaked grains to add “stuff” to your bread.
*Add 1 cup craisins and 1 cup chopped pecans
*Let 1 cup nine grain cereal soak in 1 cup water – then drain.
Adds 1/2 cup of water to the recipe.