Recipe Type: Breads

September 25, 2020

Raspberry-Thyme Einkorn Muffins

Einkorn Flour

Print Recipe

12 muffins

Ingredients

2 1/2 cups Bluebird Einkorn Flour or Einkorn Baking Mix
1/2 cup brown sugar
1/2 cup white sugar
2 teaspoon baking powder omit if using einkorn baking mix
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon salt omit if using salted butter
1 1/4 cup frozen raspberries
2 teaspoons flour for tossing raspberries
1 1/2 cup buttermilk
6 tablespoons butter melted (can use salted, but omit salt in recipe)
1 tablespoon fresh thme leaves picked & briefly chopped
3/4 teaspoon vanilla
1/2 lemon zested
Coarse sugar for topping

Methods

Preheat oven to 400 degrees.
Grease a 12-cup muffin tin with canola spray.
In a small saucepan melt butter until it foams, remove from heat and add thyme leaves, and set aside to cool slightly.
Sift together the baking powder, einkorn flour, cinnamon, allspice & stir in both sugars.
In a separate bowl, toss frozen raspberries with 2 teaspoons of flour to coat. Set aside.
Combine vanilla, lemon zest, & buttermilk. Pour buttermilk mixture into the dry mix, add melted butter and thyme, and stir gently with a rubber spatula.
Gently fold in frozen raspberries until raspberries are fully incorporated into the batter.
Heap batter into prepared pan and sprinkle tops with coarse sugar. Bake in a preheated oven for 25-30 minutes until muffins are nicely colored.
Leave in the pan to cool for 5-10 minutes and depan onto a wire rack. The muffins will keep in an airtight container for 2-3 days at room temperature or longer in the refrigerator.

Products used

Ancient wheat, Organic whole grain wheat, Einkorn, Einka, farro, ancient hulled wheat, fresh milled organic flour, farm fresh flour

Organic Einkorn Flour

Einkorn Baking Mix

May 31, 2020

Einkorn Cheese Crackers

Einkorn Flour

Print Recipe

8 dozen

Ingredients

2 cups Bluebird Einkorn Flour
1/2 teaspoon baking powder
3/4 teaspoon kosher salt plus more for sprinkling
1/4 teaspoon cayenne pepper
6 tablespoons unsalted butter grated
8 ounces extra sharp cheddar cheese grated
4-6 tablespoons ice water
1 egg lightly beaten with 1 teaspoon water

Methods

In a food processor, combine the flour, baking powder, salt, and cayenne and pulse to combine.
Add the butter and cheese and pulse until well mixed.
Add 4 tablespoons of ice water and pulse until the mixture starts to hold together. Add additional water if necessary.
Divide the dough in half, form into circles and wrap in plastic wrap. Freeze 20 minutes.
Line two baking sheets with silicone mats or parchment. Using one square at a time, roll the dough on a lightly floured surface to a scant 1/8 inch thickness.
Using a fluted 1 3/4-inch cookie cutter, cut the dough into circles, rerolling the dough to use it up.
Poke holes in each with a fork and freeze until firm, 10 to 15 minutes. Repeat with the remaining dough.
Preheat the oven to 350°F.
Brush the circles with the egg and sprinkle with salt.
Bake until puffed and crisp, 18 to 21 minutes. Transfer to a cooling rack and repeat with the remaining dough.
Store in airtight containers at room temperature.

Products used

Organic Einkorn Flour

May 1, 2020

Seeded Einkorn Quick Bread

Einkorn Flour

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8 people

Ingredients

1/4 cup sunflower seeds hulled and unsalted
1/4 cup pumpkin seeds hulled and unsalted
1/4 cup rolled oats
3 tablespoons quinoa
3 tablespoons millet
1 cup buttermilk
1/3 cup butter melted or safflower oil
1 tablespoon maple syrup
3 large eggs
2 1/4 cups Bluebird Einkorn Baking Mix (or use 2 1/4 cup Bluebird Einkorn Flour with 1 tablespoon baking powder and 1 teaspoon salt)

Methods

Preheat oven to 350°F. Grease a 9X5X3-inch loaf pan. Line the bottom with parchment paper.
In a medium dry skillet, toast the seeds, oats, quinoa, and millet over medium heat, stirring, until lightly brown and starting to pop about 5-7 minutes.
Reserve 2 tablespoons of the mixture and pour the remaining into a large mixing bowl.
Add the buttermilk, butter or oil, maple syrup, salt, and eggs.
Stir in baking mix and pour into pan. Sprinkle with remaining seed mixture.
Bake 35-40 minutes or until a toothpick inserted in the center comes out clean.
Let cool 30 minutes, loosen the sides of the pan and invert the pan on a cooling rack.
Let cool completely before slicing.

Products used

Einkorn Baking Mix

Organic Einkorn Flour

December 17, 2019

Einkorn Banana Coconut Quick Bread

Einkorn Flour

Einkorn Coconut Banana Bread, Einkorn Baking mix

Print Recipe

8 slices

Ingredients

2 large bananas very ripe, mashed
2/3 cup sugar
1/4 cup milk
1/2 cup coconut oil or butter melted
1 teaspoon vanilla
3 large eggs
2 2/3 cups Einkorn baking mix
1/2 cup shredded unsweetened coconut plus additional for sprinkling
1/2 cup macadamias or pecans chopped

Methods

Preheat oven to 350°F. Grease a 9X5X3-inch loaf pan and line the bottom with parchment paper.
In a large bowl combine the bananas, sugar, milk, oil, vanilla, and eggs together. Stir in baking mix, coconut, and nuts and pour into pan. Sprinkle with additional coconut.
Bake 45 to 55 minutes or until a toothpick inserted in the center comes out mostly clean. Let cool 10 minutes, loosen the sides of the pan, and invert the pan on a cooling rack. Let cool completely before slicing.

Products used

Einkorn Baking Mix

November 8, 2019

Fluffy Einkorn Biscuits

Einkorn Flour

Print Recipe

12 medium biscuits

Ingredients

3 cups Bluebird Whole Grain Einkorn Flour or Einkorn Baking Mix
2 1/2 teaspoons baking powder omit if using Einkorn Baking Mix
1/2 teaspoon coarse salt
8 tablespoons organic shortening or butter chilled, cubed
1 cup milk or buttermilk
1 teaspoon white vinegar omit if using buttermilk

Methods

Heat oven to 450°F.
In a medium-size bowl or food processor, mix the flour, baking powder, and sea salt. Mix on low. Add or pulse in the cubed butter until the mixture forms coarse crumbs.
Add vinegar to the milk, then briskly mix (or pulse) liquids into the dry ingredients until the ball forms (if you are making buttermilk biscuits, do not add vinegar). Do not overmix!
Turn dough onto surface dusted with flour. With your hands, gently pat dough into a square and fold the dough over itself a few times (this yields fluffy biscuits). Pat dough until it is 1/2 inch thick. If you prefer to use a rolling pin, roll gently and continue to fold the dough. Use caution to not overwork, or press, dough too hard.
Cut with 2 1/2-inch round biscuit cutter. Place rounds on a cookie sheet lined with parchment paper.
Bake 8 to 10 minutes or until golden brown. Serve warm.

Products used

Organic Einkorn Flour

Einkorn Baking Mix

September 18, 2018

Jeff McNeal's Whole Wheat Bread

Hard Red Wheat

Print Recipe

1 loaf

Ingredients

1 1/2 cups water 110 degrees Fahrenheit
1 1/2 teaspoons yeast
1/4 cup dark brown sugar
2 tablespoons honey
1 tablespoon gluten
3 1/2-3 3/4 cup Bluebird Methow Hard Red Wheat Flour
1 1/2 teaspoons table salt
2 tablespoons butter melted

Methods

Bloom yeast in water with sugar mixed in.
Place dry ingredients in mixer bowl & mix.
After yeast – sugar mixture proofs, approximately 10 minutes, add to dry ingredients.
Add honey & melted butter.
Start mixer with dough hook, once mixed, time kneading for full 15 minutes on medium speed. You will know you’ve kneaded enough when dough suddenly changes from the stiff cylinder that climbs sides of mixing bowl, to a moist mass that stays in the bottom of the bowl.
Take dough out of the bowl, spray the bowl with spray oil, take dough and form into ball place back into the bowl.
Cover with plastic wrap and place in 100-degree oven for 1 hour.
Take the dough, form into loaf and place into buttered loaf pan.
Let dough rise in loaf pan 1 hour.
Bake in preheated at 350-degree convection oven for approximately 35 minutes to an internal temperature of 190 degrees.
Let baked bread stand in pan for 10 minutes & turn out onto a cooling rack.
Once cool, slice & wrap in plastic wrap, then in zip lock bag. NEVER store in the refrigerator.

Products used

Hard Red Wheat Flour, Methow Hard Red Wheat, organic whole wheat flour, fresh milled organic flour, best organic wheat

Organic Methow Hard Red Wheat Flour

August 22, 2018

Judy Prichard's Whole Wheat Bread

Hard Red Wheat

Print Recipe

2 loaves

Ingredients

1 package (1 tablespoon) dry yeast
1/4 cup water
2 1/2 cups hot water (about 110F)
1/2 cup honey
3 teaspoons salt
1/4 cup butter
Bluebird Methow Hard Red Flour or Bluebird Pasayten Hard White Flour. Judy never measures the flours or seeds and has found that what matters most is giving time for the sponge to rise and beating the sponge a lot. The amount of flour does vary with the weather.
sunflower seeds, pumpkin seeds, sesame seeds, poppy seeds, flaxseed meal at your discretion
Bluebird Einkorn Flour

Methods

Soften yeast in 1/4 cup of water.
Combine hot water, honey, salt, and butter.
Add enough bread flour and seeds to make a batter like cake batter.
Add yeast. Beat with electric mixer. Let rise in mixer bowl until bubbly (makes a sponge).
Turn mixer on, add enough Einkorn flour so that it doesn’t stick to the side of the bowl (if you have a mixer that will handle this). Otherwise, add enough flour so your hands won’t get sticky.
Knead with a mixer if you can. If you do not have a mixer turn onto an unfloured counter and only add as much flour as you have to in order to knead without sticking.
Place dough in oiled bowl and turn over to oil the top. Cover with a damp cloth.
Let rise until approximately double in size.
Turn dough onto an unfloured counter. Divide into 2 loaves and shape into 2 balls.
Let rise about 10 minutes covered and then make into loaves. Press them into a rectangle and fold over 2 ways, smashing it flat each time, and then roll it out approximately 10″ x 15″ or so with a rolling pin and roll it up.
Place in greased bread pans, cover, and let rise until it reaches the top of the pan or doubles in size.
Bake in preheated 375-degree oven for about 35-45 minutes. The bread should sound hollow when you thump it. Turn out onto a rack to cool.

Products used

Organic Methow Hard Red Wheat Flour

Pasayten Hard White Wheat, whole grain organic flour, fresh milled organic flour, heirloom flour

Organic Pasayten Hard White Wheat Flour

Organic Einkorn Flour

March 30, 2018

No Knead Crusty Whole Grain Emmer Loaf

Emmer Flour

Print Recipe

1 loaf

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!

Ingredients

2 cups Bluebird Emmer Flour plus extra for dusting (you can replace Emmer Flour with Einkorn or Spelt Flour)
1 cup unbleached all purpose flour
1/2 teaspoon yeast
3/4 teaspoon kosher salt
1 1/4 cup cool water
1/2 teaspoon coarse sea salt optional

Methods

In a large mixing bowl, combine the flours, yeast, salt, and mix with a fork to blend.
Add 1 ¼ Cups (10 ounces) of cool water and mix it in with the fork.
The dough should be wet, but not soggy. If the dough seems dry or all flour is not incorporated, add water 1 Tb. at a time until dough is uniformly wet.
Cover the bowl loosely with plastic wrap, and leave at room temperature for 12 to 24 hours.
About 1 hour before you want to bake the bread, sprinkle a dry cutting board or counter liberally with flour. Also spread out a lint-free kitchen towel on the counter, and sprinkle generously with a circle of flour.
Use a rubber spatula to scoop the dough onto the floured board. Use your hands to pull each side of the dough up and pinch them all together on top at the center of the dough, like a drawstring pouch.
Pick up the dough and place it pouch-side down on the floured towel. Loosely fold the sides of the kitchen towel up over the dough, and let it rest for at least 30 minutes, preferably 1 hour.
30 minutes before you want to bake, pre-heat your oven to 475 degrees.
If your cast iron pot has a lid with a plastic handle, REMOVE IT and stop up the hole with a rolled-up piece of aluminum foil. The handles can melt (and smoke and smell…) at high oven temperatures.
Place your pot with a lid into the oven to pre-heat as well.
After 30 minutes, use potholders to remove the pot from the oven, take off the lid, and carefully invert the towel to dump the dough into the pot. Sprinkle the dough with coarse sea salt if you like (it helps create a delicious crust), use potholders to replace the lid and put the pot into the oven.
Turn the oven down to 450 degrees and bake for 55 minutes, until golden and crusty, and somewhat hollow-sounding when thumped.
Remove the pot from the oven and turn the bread out onto a rack to cool.
Wait as long as you can (the experts say at least 1 hour) before cutting into it, for the best-textured loaf. But really, sometimes I can only wait 5 minutes, and it tastes so great hot out of the oven with a smear of butter!

Products used

organic ancient wheat, emmer flour, farro flour, fresh milled organic flour, organic whole grain, regenerative flour, certified regenified, farm fresh flour

Organic Emmer Flour

Organic Einkorn Flour

Triticum spelta, Farm Fresh Flour, ancient grains, ancient wheat, organic spelt, whole grain spelt flour, dinkel wheat, hulled wheat, Fresh milled organic flour, spelt, regenerative flour, Best Spelt

Organic Spelt Flour

February 23, 2018

Rye Pretzels

Rye

Rye flour, rye pretzel recipe, rye pretzel

Print Recipe

5 dozen small pretzels

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 from the crowd. Five dozen may sound like a lot, but they’re quick and fun to make, and even quicker to disappear. Irresistible plain, they’re even more addictive dipped in top-quality Dijon mustard.

Ingredients

4 cups all purpose bread flour Bluebird Pasayten Hard White Flour works great if you want 100% whole grain pretzel
1/2 cup Bluebird Dark Northern Rye Flour
1/2 teaspoon yeast
2 teaspoons kosher salt
1 tablespoon ground caraway seed
2 cups warm water (90 degrees F)
3 tablespoons unsalted butter cut into pieces, at room temperature
10 cups water
1 cup baking soda
1 egg
1 tablespoon water
coarse sea salt for sprinkling

Methods

Put the bread flour, rye flour, yeast, salt, and caraway into the bowl of a stand mixer. Use the dough hook attachment to stir together.
At low speed, add the warm water.
When the last piece of butter has been added, increase the mixer speed to medium and knead the dough for 7 minutes. The dough should be elastic, but very tight and firm. If the dough seems too sticky, add more flour 1 tablespoon at a time, until the dough pulls away from the sides of the bowl.
Transfer the dough to a clean work surface and cover it with plastic wrap to keep it from drying out while you portion pieces.
Divide the dough into walnut-sized pieces (20g each if you have a scale), and arrange them on a couple of baking sheets; don’t let the pieces touch.
Cover the pans with plastic wrap and set them aside in a warm place to proof (rise) for about an hour.
When you are ready to start shaping the pretzels, first preheat the oven to 400 degrees F.
Make a blanching solution by bringing the 10 cups of water and the baking soda to a boil in a large pot. (When choosing the pot, make sure the solution will be at least 2 ½ inches deep.)
The solution should be boiling when you start shaping the pretzels.
Meanwhile, generously grease a baking sheet with oil or nonstick spray and set it aside.
Make an egg wash by combining the egg with the 1 tablespoon water; whisk well, until all traces of the egg white have disappeared. Keep the egg wash in the refrigerator until ready to use.
To shape the pretzels, roll each little piece of dough into a 5- to 6-inch snake and tie it in a knot.
Once you have rolled and tied 10 pretzels, immediately put them into the boiling solution. Boil each batch of pretzels for 30 seconds, dunking them underwater with a large spoon as they cook. After the 30 seconds, transfer the pretzels to a wire rack using a slotted spoon.
With the pretzels still on the wire rack, generously brush them with the egg wash, then transfer them to the well-greased baking sheet.
Sprinkle the pretzels with coarse sea salt and bake them for 20 minutes, rotating the pan after 10 minutes. If your oven has a convection fan, turn it on for the last 2 minutes of baking to increase browning.
Cool the pretzels on a wire rack. They are best eaten the day they are made, but you can store any leftovers in an airtight container.

Products used

Organic Rye Flour

December 21, 2017

Sheah's Einkorn Pumpkin Bread

Einkorn Flour

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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 ounces pumpkin puree 1 can
2 eggs
1/2 cup butter melted
1 1/4 cup coconut sugar or white granulated sugar
1 1/4 teaspoon baking powder omit if using Einkorn Baking Mix
3/4 teaspoon baking soda omit if using Einkorn Baking Mix
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon ground cardamom
1/8 teaspoon clove
2 cups Whole Grain Einkorn Flour or Bluebird’s Einkorn Baking Mix
1/4 cup flaxseed meal optional

Methods

Preheat oven to 350 degrees.
Using a wooden spoon, mix together pumpkin puree, eggs, butter, and sugar. Stir until smooth.
Add baking powder, baking soda (Omit powder and soda if using Bluebird’s Einkorn Baking Mix), salt, cinnamon, nutmeg, ginger, cardamom, and clove. Stir well.
Add Bluebird Einkorn Flour and flaxseed meal (if using) and stir until well incorporated and the batter is smooth.
Spread batter into a well-greased loaf pan (8 1/2 in x 4 1/2 in). Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Remove from pan and cool on a rack. Wait 15 minutes before slicing.

Products used

Organic Einkorn Flour

Einkorn Baking Mix

April 28, 2016

No Knead Yeasted Einkorn Bread

Einkorn Flour

Print Recipe

1 loaf

Ingredients

5 cups Bluebird Einkorn Flour
1 3/4 cups warm water (about 90F)
1/4 teaspoon active dry yeast
1 teaspoon salt
2 tablespoons honey

Methods

In small bowl add honey to warm water, stir until honey liquifies.
Mix flour, salt and yeast together in a large mixing bowl.
Pour honey water into flour mixture and stir with your hands or a silicone spoon until all ingredients are mixed well. Dough will be sticky which is normal with Einka flour.
With a spatula, push down the sides of the dough and flatten the top. Cover the bowl with plastic wrap and let rise in a dark place for 12-24 hours.
Einka® can darken when exposed to light and air so be sure to let the dough rise in a dark place in a well sealed container.
Preheat oven to 500°F. Place a ceramic or cast iron pot that is oven-safe and has a lid in the oven and heat for 30 minutes to the maximum temperature setting, or at least 500°F then lower the temperature to 450°F.
Turn out the dough on a heavily floured work surface. Pat the dough flat, using a dough scraper or your hands, fold each of the four sides toward the center, using small amounts of flour to make a rounded shape.
The dough should be very soft and it may be difficult to make a shape.
Turn the dough into the heated ceramic or cast iron pot and baked covered for 40 minutes.
Let the loaf cool for at least one hour before slicing.

Products used

Organic Einkorn Flour

April 26, 2014

Grilled Flatbread

Emmer Flour

Print Recipe

6 flatbreads

Last week I taught a “baking with ancient grains” cooking class. With 2 hours to wow and inspire my students, and a tiny oven, I had to come up with recipes that could be prepared and baked together. On the menu were emmer coffee cake, onion galette with einka crust, and grilled flatbread, three ways. Our first flatbread was made with 100% Bluebird einka flour, next was 100% Bluebird emmer flour and last was a 50/50 Bluebird emmer and Bluebird hard white flour blend. I wanted my students to experience the unique flavors and performance of our whole grain ancient einka flour (a variety of Einkorn wheat) and whole-grain emmer flour. The flatbread was a perfect fit. All three doughs were unique in flavor, character, and performance. The emmer flatbread yielded enormous nutty, rich flavor with small, delicate bubbles ( the class favorite). The 100% einka flatbread yielded a soft textured, slightly airy bread with mild, vanilla flavor. The 50/50 blend had a loft with large air bubbles, a mild nutty flavor, and soft pliability.

Ingredients

1 tablespoon active dry yeast
1 tablespoon honey
3 1/2 cups Bluebird Emmer Flour (you can substitute Bluebird Einkorn Flour or Bluebird Pasayten Hard White Flour-or use a mix!)
1 1/2 cups warm water
1 tablespoon sea salt
1 teaspoon olive oil for greasing bowl

Topping Suggestions

2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried chili pepper
1-2 cloves garlic finely diced with sea salt to taste

Methods

Oil a large ceramic bowl with 1 teaspoon of olive oil.
Combine 1 1/2 cups of warm water, yeast and honey in the bowl.
Allow the yeast to bloom for 5 minutes until bubbles appear.
Add flour and salt to the wet mixture and stir until ingredients are combined.
Turn dough over onto floured surface and knead for 5 minutes, adding flour if the dough is too sticky. Do not overwork the dough and be careful to not add more than 1/2 cup of flour, as you want the dough to remain soft and pliable.
Form the dough into a ball and place in the oiled ceramic bowl, cover and allow to double in size for about 2 hours.
Punch the dough down and fold the dough over itself and form the dough back into a ball, careful to not overwork the dough. Let the dough rise again for about 1 hour.
After the second rise, scrape the dough onto a floured surface and divide it into 6 to 8 equal parts.
Heat a large cast-iron pan or grill over medium heat.
Working with one piece of dough at a time, gently roll dough into small, irregular circles. Careful not to press down too hard or overwork dough, as the dough will lose its loft.
Move the dough onto wax paper or silicone baking sheet until all the dough is rolled out. Wax paper can be used to separate each piece of dough if necessary.
When pan or grill is evenly heated carefully select rolled out dough and brush with oil, place oil-side down.
Once the dough is in the pan, brush more oil, face side up. Quickly flip dough once bubbles have fully formed (about 3-4 minutes) and brush with more olive oil if needed.
If the dough is burning, turn the heat down slightly. Allow bread to fully cook through, about 3-4 more minutes (6-8 minutes total cook time ).
Move baked bread to rack and dust with dried herbs, sea salt, and diced garlic.
Quickly and swiftly continue grilling the remaining pieces. Most likely you will have drawn attention and will have a large crowd of eaters surrounding you, anxiously awaiting their first bite.