A Productive Day in my Farmhouse Kitchen скачать в хорошем качестве

A Productive Day in my Farmhouse Kitchen

Step into a quiet, productive day in my farmhouse kitchen as I move through the rhythms and routines that keep our home nourished and cared for. From simmering homemade chicken stock and preparing slow-cooked pork chops, to baking fresh whole wheat bread and blueberry bran muffins — this was one of those slow, satisfying days where everything fell into place. I also harvested fresh greens from the garden, made a simple salad, and ended the day with a cozy farmhouse dinner. Whether you’re looking for homemaking inspiration or just enjoy the comforting rhythm of daily kitchen life, I hope this video brings you a sense of peace and warmth. Thanks for being here with me. Whole Wheat Rye Bread •2 cups milk, scalded •1/2 cup brown sugar •1 Tsp salt •2 Tbsp butter •1 Tbsp blackstrap molasses •3/4 cup warm water •2 tsp active dry yeast •1 tsp sugar •1/2 cup wheat germ •1/2 cup rye flour •5 1/2-6 cups whole wheat flour (preferably freshly ground) In a pot, heat milk until just before boiling. Remove from heat and add butter, sugar, salt and molasses. In a measuring cup add the yeast and 1 tsp sugar to the warm water and leave until frothy, about 10 minutes, while the milk cools down. Once the milk is cooled to lukewarm, combine with the yeast mixture in the bowl of an electric mixer. Add the wheat germ, rye flour and half the whole wheat flour. Mix, using the dough hook, until combined. Continue slowly adding flour until the dough leaves the sides of the bowl, allowing time in between each addition. Let dough rise in an oiled bowl, covered with a damp tea towel, until doubled. Punch down and shape into one long loaf (for the Pullman pan) or 2 regular loaves. Allow to rise again. Bake in a 400 degrees F. Oven for 10 minutes. Lower heat to 350 and bake for 40 minutes longer. Cool on a wire rack. Blueberry Bran Muffins •1 cup bran •2 Tbsp butter •3/4 cup milk •1/4 cup br. sugar •1 cup whole wheat flour •1 egg •1 3/4 tsp baking powder •1 cup blueberries •1/2 tsp salt Add bran to the milk, stirring, and let sit for 10 minutes. Sift together the flour, baking soda and salt. In the bowl of an electric mixer cream together the butter and sugar. Add the egg and blend until creamy. Add the bran/ milk mixture. Add the blueberries to the flour mixture before adding to the bowl. Blend until just combined. Scoop into muffin cups. Bake at 400 degrees F. for 25-30 minutes. Makes 8-9 muffins. Pork in Mushroom Sauce •8 pork chops •6-8 mushrooms, sliced •1 onion, sliced •salt & pepper •1 tsp thyme •2 tbsp flour •2 tbsp butter •1 pkg onion soup mix •2 cups water Begin by searing the pork chops in a little bit of melted butter or oil, seasoning with salt, pepper and thyme. Transfer to a slow cooker. Melt the butter and fry the mushrooms and onions. Once browned, add the flour and stir, cooking for a few minutes. In a measuring cup stir the onion soup packet into the water. Pour into the mushroom mixture. Bring to a boil and pour into the slow cooker. Cook on high for 5-6 hours. Thicken with a cornstarch slurry, if needed. Serves 8 Chicken Stock •1-2 whole chickens •water •2 bay leaves •1 tbsp peppercorns •1 onion halved, with skins on Add chicken to a Dutch oven or stockpot. Add enough water to cover chicken. Add the other ingredients. Bring to a boil, then lower heat and bring to a simmer. Simmer for 2-3 hours. Remove from heat and allow to cool. Remove chicken from the broth. Strain the broth, removing other ingredients. Transfer broth to jars and refrigerate. Remove chicken meat from the bones. Use in a soup or other recipe. — If you’re new here, I’m a homemaker on a vegetable farm in Canada, sharing my life around the farmhouse through cooking from scratch, seasonal rhythms, and slow living. Welcome! #homemakinginspiration #fromscratchcooking #simpleliving #farmhouselife #homemakingmotivation #slowliving #traditionalhomemaker #dayinthelife #oldfashionedcooking #kitchenroutine #homemakervlog #farmhousekitchen