Recipe Type: Breads

 

January 2, 2014

Rye Bread with Yogurt and Caraway Seeds

Rye

Rye Flour, Rye Bread with yogurt and caraway seeds
Print Recipe
1 loaf

Ingredients

  • 1/2 cup warm water
  • 2 packages (tablespoons) dry yeast
  • 1 cup plain yogurt warmed
  • 1 cup Bluebird Rye Flour
  • 2 1/2-3 cups all purpose flour
  • 1 tablespoon caraway seeds
  • 1 1/4 teaspoon sea salt
  • 2 tablespoons cornmeal
  • egg and water beaten together for glaze

Methods

  • Warm Yogurt in a pot over medium flame, bring to a simmer, turn off flame, and let yogurt reach room temperature. 
  • Combine rye flour, all-purpose flour, caraway seeds, and salt. Set aside.
  • Dissolve yeast in warm water, let sit for one minute.
  • Add yogurt to the yeast mixture and blend.
  • Add flour mixture to the yeast mixture gradually, stirring, until the dough pulls away from the side of the bowl
  • Transfer dough to a lightly floured surface. Knead the dough for 5 minutes. Place dough in an oiled bowl. Let rise for one hour.
  • After one hour, turn the dough out onto a floured surface, again and knead again for a minute or two. 
  • Shape the dough into the desired shape and place it in a standard 9 x5  bread pan that has been sprinkled with 2 Tbsp of cornmeal.
  • Cover and let rise again, for one hour or more.
  • Preheat the oven to 350 degrees.
  • Cut 1 1/2″ slashes into the top of the bread loaf using a sharp knife.
  • Brush with an egg white/water glaze baked 45 minutes or until the bottom of the loaf sounds hollow when tapped.
  • Transfer to a rack and cool for 30 minutes before consuming.

Products used

organic rye flour, whole grain rye, heritage rye, Fresh milled organic flour, regenerative flour, farm fresh flour
Organic Rye Flour

 

January 2, 2014

Classic Whole Wheat Loaf

Hard Red Wheat

Classic whole wheat loaf, Bread recipe, organic whole grain bread
Print Recipe
2 loaves

Ingredients

The Sponge
  • 2 1/2 tablespoons active dry yeast
  • 1 cup lukewarm water
  • 1 teaspoon molasses
  • 2 cups whole grain flour Bluebird Hard Red Flour, Bluebird Hard White Flour or Bluebird Emmer Flour all work well. Add 1/2 cup Bluebird Rye Flour for a stronger flavor.
The Mix
  • 1 cup Bluebird Cracked Red Wheat or Bluebird Emmer Farro
  • 1 cup boiling water
  • 2 teaspoons salt
  • 1/4 cup sweet butter
  • 1/4 cup molasses
  • 1/2 cup brown flax seeds

Methods

To Make the Sponge
  • Dissolve yeast in water, add molasses; let stand 5 minutes. Beat in flour. Cover, and let rise 30-60 min.
For the Mix
  • Combine all Mix ingredients. Let stand 30 minutes covered and 30 minutes uncovered. Beat mix into the risen sponge.
To Make the Bread Dough
  • Add About 3-4 Cups of additional whole wheat ½ cup at a time to the mix and the sponge, graduating from a wooden spoon to hand mixing, as the dough thickens.
  • When all the flour is added, turn out the dough onto a floured surface. Knead 15 minutes, add small amounts of flour if the dough persists in stickiness.
  • Return the kneaded dough to an oiled bowl and cover with a towel until its bulk has doubled (about 1 hr.)
  • Punch down the risen dough, turn it out onto a floured surface, and knead it again for 10 minutes.
  • Form your desired loaves,  cover with a towel and let rise until doubled in bulk one more time.
  • Preheat oven to 375.
  • Brush with melted butter just before, and after, baking.
  • Bake 30-40 minutes or until the loaves sound hollow when tapped. If using bread pans, remove the loaves right away so the crust can crispen. Let the loaf cool before diving in!

Products used

Hard Red Wheat Flour, Methow Hard Red Wheat, organic whole wheat flour, fresh milled organic flour
Organic Methow Hard Red Wheat Flour
organic ancient wheat, emmer flour, farro flour, fresh milled organic flour, organic whole grain, regenerative flour, certified regenified, farm fresh flour
Organic Emmer Flour
Pasayten Hard White Wheat, whole grain organic flour, fresh milled organic flour, heirloom flour
Organic Pasayten Hard White Wheat Flour
organic rye flour, whole grain rye, heritage rye, Fresh milled organic flour, regenerative flour, farm fresh flour
Organic Rye Flour

 

January 1, 2014

Einka (Einkorn) Zucchini Bread

Einkorn Flour

Einkorn Zucchini Bread, Organic Einkorn flour
Print Recipe
1 loaf

Ingredients

  • 1 cup zucchini (finely grated)
  • 1 cup Bluebird’s Einka flour
  • 1 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt
  • 2 large eggs (room temperature)
  • 1/2 cup organic cane sugar
  • 2 tbsp plain yogurt
  • 1/4 cup coconut oil (melted and cooled)

Methods

  • Preheat oven to 375 degrees F.
  • Grate zucchini and sprinkle with a dash of salt and place in a colander to let sweat, 10 minutes.
  • In a medium bowl, sift together flour, baking powder, baking soda, cinnamon and salt; set aside.
  • In a large bowl, beat together eggs, sugar, yogurt, and coconut oil. With clean dish towel squeeze remaining liquid out of zucchini and blend together with wet ingredients. Add the flour mixture into the wet ingredients until combined. Do not over mix. Oil a 9″×5″ inch loaf pan, pour in batter. Bake for 50-55 minutes or until cake tester comes out clean. Transfer to a cooling a rack and cool before serving.

Products used

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

 

January 1, 2014

Emmer Banana Bread

Emmer Flour

Emmer Banana Bread, Emmer flour, ancient grain flour, best recipe banana bread
Print Recipe

Ingredients

  • 1 cup brown sugar packed
  • 1/2 cup coconut oil or butter, if non-vegan
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 ripe bananas mashed (or thawed frozen bananas)
  • 1 1/4 cup emmer flour
  • 1/2 teaspoon kosher or sea salt
  • 1 teaspoon baking soda
  • 1 cup pecans

Methods

  • Roast pecans for 6-7 minutes at 325 degrees, then chop.
  • Increase oven temperature to 350 degrees.
  • Cream the coconut oil and brown sugar together until well blended. Add eggs and vanilla and blend well. Add banana and mix until just combined.
  • In a separate bowl, mix the Emmer flour, salt and baking soda. Add Emmer mixture to the wet ingredients, and mix until just combined. Fold in the roasted pecans.
  • Pour batter into a greased 1 pound loaf pan. Bake at 350 degrees for 1 hour.
  • Cool for 10 minutes in the pan, then turn out onto a rack to finish cooling.

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

 

January 1, 2014

Emmer Banana Blueberry Muffins

Emmer Flour

Print Recipe
12 muffins
Recipe: Acacia Larsen for Bluebird Grain Farms. This recipe is featured on the back of our Emmer Flour Packages!

Ingredients

  • 2 cups Emmer Flour
  • 1/2 cup light brown sugar light
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher or sea salt
  • 1 cup banana mashed. About 3 small or 2 medium bananas.
  • 1/2 cup buttermilk
  • 1/2 cup milk
  • 2 large eggs
  • 2 tablespoons vegetable oil
  • 1 1/2 cups blueberries fresh, or frozen - not thawed

Methods

  • Preheat oven to 400 degrees. Grease or line a 12 cup muffin tin with paper liners.
  • In a medium bowl combine the emmer flour, brown sugar, baking powder and salt; mix well.
  • In a large bowl combine the banana (and mash if not already mashed), buttermilk, milk, eggs and oil. Mix well with a fork. Add the dry ingredients to the wet ingredients and mix until almost combined, then fold in the blueberries.
  • Divide batter among the muffin cups and bake in oven for about 25 minutes, until a tester inserted in the center of the muffin comes out dry.
  • Cool on a rack in the pan for 10 minutes, then eat or remove from pan to continue cooling. Once completely cool, muffins can be stored in a sealed container at room temperature for 4 to 5 days. For that fresh muffin effect, reheat for about 5 minutes in a 350 degree oven.

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

 

January 1, 2014

Emmer Gougeres (French Cheese Puffs)

Emmer Flour

Print Recipe
20 Gougeres

Ingredients

  • 3/4 cup milk
  • 1/2 cup water
  • 3 tablespoons salted butter
  • 2/3 cup Bluebird Emmer Flour
  • 1/2 teaspoon sweet smoked paprika
  • 1 cup Beecher's Flagship Cheese
  • 2 eggs
  • 1/4-1/2 teaspoon coarse sea salt

Methods

  • Preheat the oven to 375 degrees.
  • Set out a large baking sheet and line it with  parchment paper.
  • In a medium saucepan bring the milk, water and butter to a boil over medium-high heat.
  • While liquids are heating, measure the emmer flour and paprika into a bowl & mix together with a fork.
  • As soon as the liquids boil and the butter is melted, turn the heat down to low and pour in the flour mixture all at once, stirring constantly with a wooden spoon.
  • Keep stirring until all the flour is incorporated and the mixture comes away from the pan and becomes difficult to stir, 1 to 3 minutes.
  • Take the pan off the heat and let cool slightly while you grate the cheese.
  • Crack one egg into the pan and stir to thoroughly incorporate into the dough.
  • Crack the next egg into the pan, and stir again to incorporate.
  • Add the cheese and stir to evenly distribute into the dough. 
  •  Drop the dough by heaping tablespoons onto the lined baking sheet, about 1 inch apart. Sprinkle each gougere with a few grains of coarse sea salt. Bake for 18 – 20 minutes, until the gougeres are puffed and golden on top.
  • Serve immediately, or store in an airtight container for up to 3 days, and reheat for 5 minutes in a 350 degree oven.

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

 

January 1, 2014

Fig and Pear Scones

Emmer Flour

Fig and Pear Scones, emmer flour, best scone recipe
Print Recipe
8 scones

Ingredients

  • 1 1/2 cups Bluebird Emmer Flour Hard Red or Hard White flour also works
  • 1 cup all purpose flour
  • 1/2 cup sugar natural cane or granulated
  • 1 1/2 teaspoon kosher or sea salt
  • 2 teaspoons baking powder
  • 1/2 cup dried figs
  • 1 1/4 sticks butter 10 tablespoons, cut into about 8 chunks
  • 1 orange
  • 1 large egg
  • 1/2 cup sour cream or whole plain yogurt
  • 1 teaspoon almond extract
  • 3/4 cup pear diced
  • Heavy cream and extra sugar to finish optional

Methods

  • Preheat the oven to 350 degrees.
  • Add the Emmer flour, All-purpose flour, sugar, salt and baking powder to the bowl of a food processor and pulse to combine.
  • Roughly measure the figs, cut off the tough stem ends. Add the figs to the processor and process until the figs pieces are at least as small as peas. 
  • Add the butter to the processor, use a microplane or small-holed grater to zest the orange into the flour mixture. Pulse until the butter pieces are at least as small as peas.
  • In a large bowl, combine the egg, yogurt and almond extract. Whisk to combine. Stir in the chopped pear, then add the flour mixture and stir gently to just combine all the ingredients.
  • Lightly flour a clean work surface and turn the dough out onto it. Pat the dough into a large disk about 1 ½ inches thick. Cut the disk into 8 wedges.
  • Butter 1 large or 2 smaller baking sheets and place the wedges on it, at least an inch apart, more is better. If you like, you can brush some cream on the tops of the wedges and sprinkle with a little sugar for a sweet crust.
  • Bake for 30-35 minutes, until starting to turn golden at the edges and on top.

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

 

January 1, 2014

Brown Butter Popovers

Hard Red Wheat

Print Recipe
20 popovers

Ingredients

  • 5 eggs
  • 2 1/4 cups milk
  • 1 cup Bluebird Methow Hard Red Flour
  • 2/3 cup all purpose flour
  • 3/4 teaspoon kosher salt
  • 6 ounces salted butter (1 stick plus 2 tablespoons)

Methods

  • Preheat the muffin tin(s) or popover pan in a 450-degree oven.
  • Heat a small heavy saucepan over medium heat and add 4 ounces (1 stick) butter. Let the butter melt, swirling the pan occasionally until butter is melted.
  • Continue cooking until the bottom of the pan is covered in dark brown flecks, and smells nutty. 
  • Remove from heat and use a rubber spatula to scrape the butter and all the brown bits into a dish to cool slightly.
  • Measure the eggs, milk, flours, and salt into a blender jar or bowl.
  • Pour in the brown butter and blend or mix with a hand mixer until the batter is evenly combined for about 20 seconds. 
  • Melt 2 Tablespoons of butter in the pan you used for the brown butter.
  • Remove the muffin tins from the oven and brush the cups liberally with the melted butter.
  • Fill the cups three-quarters full of batter.
  • Bake for 15 minutes. Then rotate the tins and lower the oven temperature to 350 degrees.
  • Bake for another 10 minutes.
  • emove tins from the oven and use a sharp knife to loosen popovers from the tin.
  • Slather with jam and eat immediately! They’re best hot from the oven. But leftovers can be eaten cold or toasted a bit in a hot oven.

Products used

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