We just returned from another visit to the gorgeous, ocean-front Inn at Sunrise Point near Camden, Maine. It’s always a joy to shoot for Innkeeper-Proprietor Daina Hill and her team of hospitality pros. We spent some time early one morning shooting breakfast prep in the kitchen, where we noticed Chef Brad Purdy whipping up a quick loaf of bread. He casually mentioned that he could make this loaf from scratch in less than 90 minutes, with no kneading! He makes this yummy loaf primarily as a “toasting” bread, and it is fabulous! While enjoying it at breakfast, we both tried to remember the last time we had a hearty, homemade toasting bread at an Inn…sadly, nothing sprang to mind. Muffins and scones tend to steal all the glory in the B&B world, and 99% of the time, toast is made from boring, commercial, grocery store bread…and honestly–it’s just not good. Chef Brad said it was adapted from an old Fanny Farmer recipe. Here it is. It’s a keeper.
Chef Brad’s Multi- Grain Bread from The Inn at Sunrise Point
Sir together:
4 cups lukewarm water
2 T sugar
2 T yeast
Let bloom for 5 minutes.
Combine:
4 cups white unbleached flour
4 cups whole wheat flour
¾ cup cornmeal
1 cup (total) containing millet, sesame seed and flax seed
2/3 cup honey
1 T + 1 t salt
Pour yeast mixture over dry ingredients in a big bowl. Mix together by hand.
Take 2 large 5″ x 9″ loaf pans and spray with no stick spray. Divide mixture into 2 parts and place in loaf pans. Spray top , then cover with plastic wrap and let rise one time, 45 minutes to 1 hour.
Heat the oven to 350°F and bake the breads for 35-45 minutes, or until a skewer or knife blade comes out clean. Let the loaves cool for a few minutes, then turn them out onto racks to continue cooling.
But Man Does Not Live by Bread Alone–Here are a Few Pictures from our Shoot.
The Inn at Sunrise Point is always on our list of favorite places to shoot. It is sited on an incredible ocean-front, leafy spot near Camden, Maine. In addition to the top-notch accommodations and food, Daina has instilled a palpable sense of service and professionalism, not seen at many inns.
