Nothing quite says summer like burgers, sausages or hotdogs on the grill or roasted over a fire. But damn, if the food isn’t becoming pricey! It seems like only a couple of years ago hot dogs were 99 cents for a dozen nice ones. Now even the cheap ones are twice that when they come on sale.
If you want to skip right to the fantastic whole wheat hot dog recipe just click on the post title now.
Hot dog buns risen and ready to go in the oven
Anyway, to be perfectly honest commercial hot dogs are only an occasional feature in our home, with homemade sausages being a more common feature – but for roasting over an open fire nothing quite beats hot dogs – so they occasionally find a place in our grocery order.
It’s not only the dog themselves that have climbed in price – the buns too are getting silly expensive – like $2.99 for eight!
Bun pan and the results
We routinely bake our own buns – generally whole wheat with the flour we grind on our homebuilt mill – which produces higher quality product at a fraction of the price. So when I saw a New England style hot dog pan on the King Arthur website for $30 bucks US I picked it up. I mean that’s less than 15 uses to more than pay it off.
The thing is built incredibly solidly. The silicon coating may eventually fail but the underlying steel is heavy enough to last for a few generations if taken care of – now that’s the type of investment I like! It also cuts prep time even more – simply form the dough into the pan and let it do it’s second rise in the pan then slide into the oven and that’s it – perfectly sized buns for hot dogs (or sausages!)
Now the instructions on the KA website call for putting a cookie sheet over the top of the pan – I’ve never bothered, the buns are a bit taller but I prefer the less dense feel.
All in all this is a great kitchen tool – if you are short cash just form buns individually, but if you can afford the investment I think you’ll be very pleased with it.
This has got to be one of my favorite loaves – great for sandwiches and just begging to be toasted and topped with some buckwheat honey.
One of the great things about having a grain mill is that it provides you with a big range of flour options for baking – wheat, corn, rye, barley, oat, triticale, spelt, and more can be purchased cheap from farm stores in 50# bags and stored for the long haul either in the bag themselves or in 45 gallon drums to be ground as you need. That makes producing “artisanal” loaves such as this light rye a breeze and a cheap one at that.
Sourdough rye bread ready for the oven
With a bit of tang from the sourdough and the full extraction rye flour cut with some white this loaf is an easy sell for most folks.
Even better, while it takes a bit more forethought the actual time required to work the loaf is minimal – especially if you have a stand mixer.
It’s an old saying that pretty much everyone loves motherhood and apple pie, and I’d include myself in that list – particularly since there have been two back to back crop failures for the blueberry crop around our camp up north – otherwise as a good northern canadian lad I’d be endorsing motherhood and blueberry pie but definitely not turning down apple pie.
More realistically, in our home apple pie usually takes a back seat to apple crisp – which is so easy to throw together and is truly a great desert. But, Apple Kuchen also figures prominently among our favorite deserts because it’s a great desert in its own right and is almost as quick to prepare as apple crisp.
Partly devoured pan of whole barley base apple kuchen
For those who haven’t had it before it is an cake base topped with apples and a sugar and cinnamon topping. Since home ground whole grain flours are the principal ones that get used in our kitchen the base is usually whole barley or whole wheat – both of which work great and give more substance and flavour compared to white flours.
So next time you are looking for a great desert give Apple Kuchen a try.
Click on the post title to expand and see the recipe.