Homemade Red Grapeseed Wheat Bread: A Journey from Sustainable Farms to Your Family Table
This is a sponsored post, written by me, and created in partnership with White Lily. All opinions expressed herein are straight from my heart.
There’s an undeniable magic in baking homemade bread for your loved ones. It’s more than just a recipe; it’s an act of love, a connection to wholesome ingredients, and the comforting aroma that fills your home. This particular recipe for Red Grapeseed Wheat Bread elevates that experience even further, connecting you directly to the dedicated family farmers who meticulously grow the wheat that becomes the foundation of your flour. The unique addition of red grape seed to the whole wheat flour blend imparts a distinctive flavor profile, creating a soft, subtly nutty, and utterly irresistible sandwich bread that will quickly become a cherished family favorite.
As someone who hasn’t always been the most confident baker, especially when it comes to working with yeast, creating this bread felt like a monumental achievement. Yet, there’s nothing quite like the satisfaction of homemade bread. The tactile joy of kneading the dough, the intoxicating fragrance of yeast blooming, and that ultimate moment of slicing into a fresh, warm loaf, watching butter melt gloriously into its tender crumb – these are indeed some of life’s simplest yet profound pleasures. While my baking journey has certainly seen its share of “fails,” this Red Grapeseed Wheat Bread stands out as one of my greatest successes. It’s a feat made even more remarkable by the fact that my famously picky children devour it with enthusiasm. This wholesome, flavorful bread has seamlessly transitioned into their lunchbox staples, replacing the store-bought varieties with ease. From peanut butter and jelly sandwiches to simple toast, my kids are now happily enjoying a bread that I feel truly wonderful about serving.
The real difference for me lies beyond just the fresh taste and inviting texture. With this bread, I don’t just know what ingredients are in it; I know precisely where the flour originated and how the wheat was cultivated. This transparency provides an unparalleled sense of assurance and appreciation for the food we consume, fostering a deeper connection to its source and the hands that brought it to our table.
From Farm to Flour: The White Lily and Shepherd’s Grain Story
My journey into the world of ethically sourced flour began a few weeks ago when I received an email from the esteemed folks at White Lily Flour. While White Lily had never been readily available in my region as a “Yankee from Philly,” I was well aware of its legendary status. Renowned for its exceptional quality, White Lily has cultivated a fiercely loyal following, particularly across the Southern states, where many bakers wouldn’t dare consider making their beloved biscuits with anything else.
The exciting news is that White Lily is now expanding its reach, making its premium products available nationwide. This expansion is powered by a significant partnership with Shepherd’s Grain, a collective of dedicated wheat farmers committed to pioneering sustainable agriculture practices. To truly understand the heart of this collaboration, I embarked on an inspiring trip to Spokane, Washington, where I had the privilege of visiting one of these farms and meeting a co-founder of Shepherd’s Grain. The experience was profoundly eye-opening, and I am thrilled to share some of the invaluable insights I gained.
Growing up surrounded by dairy farms, the expansive landscapes of Spokane presented an entirely different agricultural world. The wheat fields stretched endlessly, painting a breathtaking vista that went on for days. Despite their vastness, these farms are intimately owned and operated by families, many of whom have passed down their land and knowledge through generations. A strong sense of community thrives among these growers, who truly operate as close-knit neighbors, sharing a common dedication to their land and their craft.
At Lazy YJ Farms, I joined a small group of fellow bloggers and members of the White Lily team on the picturesque patio of Fred Fleming and his wife. We savored slices of this very bread, alongside an array of other delicious and wholesome treats, while delving into the sustainable farming philosophies upheld by all the growers within the Shepherd’s Grain network. Fred and his colleagues exuded a palpable passion for sustainable agriculture, and their unwavering commitment to preserving soil health and ensuring a pure, organic, non-GMO harvest was truly inspiring. Their farming practices are intricate and deeply thoughtful; I wholeheartedly encourage you to visit their website to learn more about the exceptionally high standards they maintain and the core ideals that guide their crucial work.
The Innovation of Red Grapeseed Flour
For this specific homemade bread recipe, I utilized the innovative White Lily Red Grape Seed All-Purpose Wheat Flour Blend. This unique blend combines traditional whole wheat flour, which many home bakers are already familiar with, with finely ground red grape seeds. These grape seeds are a clever byproduct of the local wine-making industry, located conveniently near the wheat farms. By integrating these ground grape seeds into the flour, it not only imparts a distinct and delightful flavor to baked goods but also plays a vital role in reducing the overall carbon footprint for both the grape vineyards and the wheat farms. This ingenious approach exemplifies White Lily and Shepherd’s Grain’s commitment to sustainability and resourceful production, bringing a truly exceptional and environmentally conscious ingredient to your kitchen.
One of the most remarkable aspects of White Lily flour is the ability to trace your flour directly back to the very farm where the wheat was grown. On the White Lily website, you’ll find a dedicated “Trace your Flour” feature. Simply enter the unique code found on the back of your flour package, and you’ll be provided with fascinating details about the family farm behind your flour. My particular bag of Red Grapeseed Wheat Flour, for instance, traces back to Cherry Creek Ranch, managed by the Smith family in St. John, Washington. Their family’s story is a testament to generations of dedication:
My grandfather, Edgar W. Smith, was raised on a farm near Pendleton, Oregon. … He saved his money and during the depression he had some cash and was able to purchase much of the farm that my son, his mother and I are so privileged to enjoy today. … My father, Jackson W. Smith, joined my grandfather following WWII, and was actively engaged through the mid ’80s. I joined my father in 1973; 4 years after graduating from Washington State, and my son, Jeremy joined me following his graduation from Walla Walla in 2000.
How incredible is that? This level of traceability not only builds trust but also fosters a genuine connection between the consumer and the farming families who pour their heart and soul into providing high-quality ingredients.
Enjoying Your Homemade Red Grapeseed Wheat Bread
While this versatile homemade Red Grapeseed Wheat Bread is perfect for everyday sandwiches, I have an especially delightful serving suggestion to share. Try it lightly toasted, generously slathered with creamy ricotta cheese, and then drizzled with a vibrant sweet summer cherry compote. A light sprinkling of freshly cracked black pepper adds an unexpected yet perfectly balanced spicy counterpoint, elevating this simple bread to a gourmet experience. This combination truly highlights the bread’s unique, subtle flavors and makes for an exquisite breakfast, brunch, or dessert.
The White Lily Red Grape Seed Flour Blend is currently available for purchase through Smucker’s online store, alongside their White Grape Seed Flour Blend and their classic Enriched All-Purpose Wheat Flour. These innovative flour blends can be seamlessly substituted cup-for-cup in any recipe calling for regular all-purpose flour, making them incredibly easy to incorporate into your baking routine. Keep a keen eye out, as White Lily flours will soon be gracing the shelves of retailers across the country. Be sure to grab a bag so you can experience the joy of baking this fabulous, wholesome loaf for your own family!
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Red Grape Seed Wheat Bread
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Ingredients
- 1 1/2 cups (375 ml) warm water
- 1/4 ounce (7.09 g) active dry yeast, (1 packet)
- 1/4 cup (84.75 ml) honey
- 3 tablespoons soft unsalted butter,, divided
- 3 3/4 cups (450 g) White Lily® All-Purpose Wheat Flour & Red Grape Seed Flour Blend,, divided (you may need as much as 4 1/2 cups)
Instructions
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Place the warm water in a large bowl and sprinkle the yeast on top. Set aside for 5 minutes to allow the yeast to proof.
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Add the honey and 2 tablespoons of the butter.
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Blend in 2 cups of the flour and the salt until moistened. Beat on medium speed for 3 minutes.
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Stir in an additional 1 1/4 to 1 3/4 cups flour, until dough pulls away cleanly from the sides of the bowl.
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Knead on floured surface, adding 1/2 to 3/4 cup additional flour, until dough is smooth and elastic, about 10 minutes.
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Place dough in large greased bowl and cover loosely with plastic wrap. Let rise in warm place until doubled in size, 30 to 45 minutes.
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Lightly mist a 9×5-inch loaf pan with non-stick spray.
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Punch down the dough and shape it into a loaf.
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Place in prepared pan, cover loosely with greased plastic wrap, and let rise in warm place until doubled in size, 30 to 45 minutes.
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Preheat the oven to 350°F.
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Uncover dough, and bake 40 to 45 minutes or until loaf sounds hollow when lightly tapped.
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Brush with remaining 1 tablespoon butter.
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Remove from pan and cool completely on wire rack.
Notes
©Baking a Moment