Adapted from Better Homes and Gardens Bread Cookbook, 1963 Yields 2 loaves Ingredients 1 Packaged (1 tbsp.) dry yeast 1/4 Cup Water 2 1/2 Cups Hot Water 1/2 Cup Honey 3 Teaspoons Salt 1/4 Cup Butter *Whole Wheat Bread Flour (Bluebird’s Methow Hard Red Wheat or Pasayten Hard White Wheat Flour) *Sunflower, Pumpkin, Sesame, and… Continued
Copyright Bluebird Grain Farms LLC. Yields 4-6 Servings Ingredients: 2 ½ Cups Cooked Einka & Lentil Blend (1 ¼ Cups dry, cooked with 2 ½ Cups water) ½ Medium onion – chopped 3 Cloves garlic – chopped ½ Medium sweet potato – grated (about 1 Cup) ½ Cup rolled oats ½ Cup chopped fresh cilantro… Continued
This is THE ultimate early summer dessert. Sourdough biscuits make the perfect foil for ripe strawberries from your garden or local farmers’ market. Yield 6-8 biscuits Ingredients Strawberry Mixture 1 quart strawberries, sliced 2 tablespoons of fine sugar 1/2 teaspoon vanilla pinch of salt Sourdough Biscuits 2 ¾ cups Einkorn Flour or Einkorn Baking… Continued
Created for Bluebird Grain Farms by Acacia Zambrana, MPH RD Greek yogurt, fresh herbs, and einkorn make this a simultaneously refreshing and hearty salad! Ingredients: 1 Cup Bluebird Grain Farms Einka & French Lentil blend ¾ Cup whole plain Greek yogurt ¼ Cup mayonnaise 1 Teaspoon fresh grated or finely chopped ginger 1 Teaspoon fresh… Continued
Recipe adapted from The Silver Palate Ingredients 1 cup (2 sticks) butter, softened 2 cups sugar 3 eggs 3 cups Bluebird Grain Farms Einkorn Flour (our Pasayten Hard White Flour also works well if you prefer a denser cake) 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 2 tightly packed Tablespoons grated lemon… Continued
No-Knead Crusty Whole Grain Emmer Loaf Adapted from Jim Lahey’s My Bread Spring is a great time to bake bread- nothing beats fresh bread and hearty soup for dinner after a chilly day in the fields or woods. This Whole Grain Emmer Loaf is delicious and easy if you plan ahead! Yields: 1 loaf Ingredients… Continued
Recipe Compliments of Washington Food Artisans: Farm Stories And Chef Recipes When Dana Cree was the pastry chef at Poppy’s restaurant in Seattle, she used rye flour from Bluebird Grain Farms to make these soft and chewy bite-size pretzels. Plump, golden, and savory, they have just enough rye and caraway to set them apart… Continued
Copyright Bluebird Grain Farms. This recipe is on the side panel of our Potlatch Pilaf 1 lb. packaging This is one of our all-time favorite Bluebird recipes. It is very easy to prepare. For a hearty winter meal, serve as a side with fish, chicken, or grilled tempeh. Yields 4-6 servings Ingredients: 2 Tb olive… Continued
Recipe by Sheah Ellis Sheah’s pumpkin bread is always a huge hit at our annual open house in early December. We received a lot of requests for this recipe. Ingredients: 15 oz pumpkin puree (1 can puree) 2 eggs 1/2 cup melted butter 1 1/4 cup coconut sugar or white granulated sugar 1 1/4… Continued
Recipe by Tess Hoke of Yardfood If you have guests in town for the holidays, start the morning right with this delicious coffee cake! Preheat the oven to 350 degrees and grease a 9×9-inch baking dish. If you’d like to use a Bundt pan as shown in the picture, please increase the ingredients by 1.5x… Continued