of Sin Dawgs and fresh-ground whole wheat flour!

The other day, I picked up some freshly ground red-fife flour from Cliff Leir at Fol Epi bakery.  I’ve been using the Red Fife flour from SaltSpring Mills and been quite happy with it, BUT I found out that Cliff is using grain from the same organic farmer in Saskatchewan AND, its milled fresh the same day! (its the same stuff he’s using for his own bread).  I was quite excited to try it out, and compare to the stuff I’ve been using.

Craving something sweet, I decided to make Sin Dawgs — these delicious whole wheat creations concocted by Dave (from Dave’s Killer Bread).  He sells them down at the Portland Farmers Markets, and graciously shared the recipe via EverydayDish.tv so we can make them at home.

The recipe makes up 3 at a time, and they freeze great, although, they are at their peak when pulled fresh from the oven.   These puppies are entirely vegan, but you’ll never guess it! full of cinnamon flavour, dough studded with raisins, and moist, lightly sweetened whole wheat dough! #nomnom.

The dough on these has quite a high hydration level, and needs to be worked to the point of super-stretchiness (you really do need to do the windowpane test on this), because you roll out each sindawg to about 1/4″ thick.  This flour was amazing to work with!  While the SaltSpring Mills flour is pretty fresh, there was a noticeable difference working with Cliff’s freshly-milled flour.

Just warning you, these look  a little funny coming out of the oven — kind of like logs.  For this batch, I opted not to roll them in the seeds and rolled oats, and omitted the nuts, since they are for myself and hub (he can’t eat the seeds).

The magic comes when you slice them and tuck into it!.  These are substantial, being whole-grain, but, the dough itself has lots of flavour, and is moist and a little bit springy!  The raisins and cinnamon certainly dont hurt either!  This batch was rushed a little bit, and could have actually had about 15 minutes more on the post-forming rise, but even so, you can see the nice close structure in the dough.

For the recipe, go check it out here, at Everyday Dish TV.  I highly recommend both the recipe, AND Cliff Leir’s freshly ground red fife wheat flour.

These were so tasty, I decided to share them on Yeastspotting – check it out.  There’s a lot of amazing bread bakers out there!