Recipe Type: Breads

January 4, 2014

Naturally Leavened Whole Wheat Bread

2 loaves

This is a brief description of the naturally leavened, 100% whole wheat bread we make using Bluebird Grain flours. The combination of the whole grain flour and the natural leavening yields a wonderfully flavorful bread that is a healthful way to add whole grains to your diet.

Having used a variety of different techniques for making naturally leavened (sourdough) whole wheat bread, the following is by far the easiest that I’ve tried, yielding the most consistent results. I’ve been making our bread with this method for about a year and love the results.

What I like about this technique is the dough stays in same bowl it is mixed in until the loaves are shaped. Instead of kneading, the dough is folded over on itself 6 or 8 times as it rises throughout the day. It yields a bread with a well-developed crust, a moist crumb and a complex flavor from the combination of the whole grain flour and sourdough starter. Making bread this way does span one day, but the total time spent isn’t much and with no kneading, it doesn’t make a big mess out of your kitchen.

I roughly follow the technique described and illustrated in the wonderful book Tartine Bread by Chad Robertson, Chronicle Books 2010. Since it’s such a great book, I’ll keep this description brief and encourage anyone interested to read “Tartine Bread” for a thorough and inspiring discussion of how to make naturally leavened breads.

I make bread using the baker’s percentage method of measurements. Measurements are all by weight instead of volume and are expressed as a percentage of the weight of the flour. This allows one to easily adjust the size of the recipe as desired.

Ingredients

100% Flour Suggest a mix of Bluebird Methow Hard Red Flour and Bluebird Pasayten Hard White Flour
85% water use lukewarm water about 75F
2% sea salt
20% sourdough starter room temperature and active

Methods

The day before I plan on baking bread, I take the starter out of the refrigerator.
After it warms up to room temperature, I feed it with a little water and the same flour mix as is used in the bread. This reactivates the starter. I’ll feed it a second time in the evening so by morning it will be active and full of bubbles.
The following morning I weigh the ingredients and mix together the water and starter, followed by the flour.
Cover and set aside for an hour or two so the flour can absorb the water.
Then sprinkle the salt on top of the dough while folding the dough over on itself in the mixing bowl.
The dough is then left to work at room temperature for about 8 hours. The time depends on the season and how warm the room is.
About once an hour I fold the dough over on itself a couple of times. This helps develop the structure of the dough.
When the dough feels like it is ready, I shape the loaves and let them rise covered for 1 to 1 1/2 hours at room temperature.
I pre-heat the oven to 450º and bake on a pizza stone for ~34 minutes for a 20oz. loaf.
The first half of the baking time (~17 minutes) – the bread is under a ceramic cloche – and uncovered for the last 17 minutes.
Devour with olive oil, a bowl of soup, or honey.

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

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

Organic Pasayten Hard White Wheat Flour

January 4, 2014

Rye Crackers with Caraway

Rye

Print Recipe

12 large crackers

Easy to make and delicious whole-grain crackers, these are great on their own, topped with a spread made from smoked fish, or with a bowl of steamy soup. The recipe is adapted from Heidi Swanson’s Olive Oil Crackers at 101cookbooks.com. To roll out the crackers either a pasta roller or a rolling pin works well.

Ingredients

3 cups Bluebird Rye Flour
1 teaspoon sea salt fine grained
1 cup warm water
1/3 cup olive oil extra virgin
1 tablespoon caraway seeds or to taste
coarse flaked sea salt to taste

Methods

Whisk together the rye flour and salt in a large bowl, or in the bowl of a stand-up mixer.
Add the water and olive oil, and mix with a dough hook attachment on medium speed for 5 minutes, or knead on a dry floured surface for 5 minutes.
The dough should be just a bit moist feeling, not too dry or too sticky. Add a bit more flour or water as needed while kneading.
Shape the dough into a large ball, roll into a thick rope, rub lightly with olive oil, cover with a clean dishtowel or plastic wrap, and let rest at room temperature for 30-60 minutes.
Preheat the oven to 450 degrees, and if you have a pizza stone, put it in the oven.
When the dough is rested, uncover and cut into 12 equal pieces.
Flatten one piece and sprinkle on some caraway and coarse flaked sea salt. Knead together a bit to incorporate the seasonings, then use a rolling pin or pasta roller to shape it into a flat strip of dough, as thin as you can. Down to the 4 settings on the pasta machine works well. Cut the dough into the shape you like, or leave it as large rustic pieces.
Place crackers on a flour-dusted surface and repeat with the remaining pieces of dough.
Cook a few crackers at a time, directly on the pizza stone, or on a baking sheet. Bake until golden brown at the edges, 8 to 10 minutes, remove from the pizza stone or baking sheet with tongs and let cool before eating.
Store in an airtight container or zip lock bag for up to 2 weeks.

Products used

Organic Rye Flour

January 2, 2014

Challah

Emmer Flour

Print Recipe

2 loaves

Ingredients

2 tablespoons active dry yeast
1 cup lukewarm water
3-5 tablespoons honey, sugar, brown sugar or molasses depending on sweetness desired and your choice of sweetner
1/4 cup butter melted
4 large eggs
1 tablespoon salt
6-8 cups flour mix We suggest a mix of Bluebird Emmer Flour, Bluebird Pasayten Hard White Flour and all purpose flour.
2 cups golden raisins or currants (optional)
1/4 cup poppy seeds or sesame seeds (optional)

Methods

Add the yeast to the water and let stand for a few minutes.
In a separate bowl, Beat the eggs, then reserve 3 Tbs. to be used to brush on the crust.
Mix the sweetener, oil or butter, remaining eggs, salt, and about 3 cups of flour into the yeast mixture. (If you’re using raisins or currants, add them now.)
When this is blended, add another cup of flour and stir vigorously for several minutes. Gradually mix in the remaining flour until the dough can be turned out onto a floured surface and kneaded.
Knead until dough is smooth (about 10 minutes), then place in a large buttered bowl covered with a damp tea towel and let rise until doubled in bulk.
Turn the dough out onto a floured surface and knead briefly, then divide the dough into two equal pieces.
To make a braided loaf, divide a chunk of dough into three equal pieces, then roll the pieces out into long snakes.
Line the pieces up and let them rest for a few minutes, then pinch the ends together, braid, and pinch the other ends together.
Repeat the process with the other chunk of dough.
Loaves can also be shaped into small buns or baked in traditional bread pans for sliced bread.
Place on a greased baking pan and let rise until doubled.
Preheat Oven to 350F
Just before baking, brush loaves with beaten egg and sprinkle with sesame seeds or poppy seeds, if desired.
Bake at 350° for about 30-40 minutes, until loaves are golden and a thump on the bottom of the loaves sounds hollow.
Place on a wire rack to cool.

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 Pasayten Hard White Wheat Flour

January 2, 2014

Cinnamon Orange Swirl Bread

Hard White Wheat

Print Recipe

2 loaves

Compliments of: Chef Becky Selengut of Cornucopia Cuisine

This recipe takes that childhood favorite of sprinkling cinnamon and sugar over toast and combines it all together into a nostalgic loaf spiraled throughout with freshly ground cinnamon and dark brown sugar. In the heat of the oven, the cinnamon-sugar becomes its own internal glaze for the yeasty wholesome bread.

Ingredients

1 packet yeast active dry (2 1/4 teaspons)
1/4 cup warm water
2 cups whole milk scalded
1/2 cup sugar
1/2 cup butter
2 teaspoons salt
3 cups all purpose bread flour
2 eggs lightly beaten
4 cups Bluebird Grain Farms Hard White Wheat Flour
1 orange zested
1 cup dark brown sugar
2 tablespoons cinnamon freshly ground, if possible
2 teaspoons melted butter as needed to brush on top of loaves

Methods

Soften yeast in the warm water.
Combine the scalded milk, 1/2 cup sugar, butter and salt.
Cool to lukewarm and add the 3 cups of all purpose flour. Mix well.
Stir in the yeast mixture plus the eggs. Beat well and add the 4 cups of hard white wheat flour plus the orange zest to make a soft dough.
Knead 8-10 min. Place in greased bowl and let rise 1.5-2 hours.
Punch down and divide in half. Cover and rest 10 minutes. Roll each 1/2 in 15 x 7” rectangle, 1/2” thick.
Mix dark brown sugar and cinnamon. Reserve 2 T of mix. Sprinkle remainder over each rolled out dough. Sprinkle 1 teaspoon of water over each and smooth with spatula.
Roll like a jelly roll, beginning with narrow side. Seal long edge by pinching it together.
Place edge down in 2 greased 9 1/2 x 5 x3” loaf pans. Let rise, covered, until doubled.
Just before baking brush loaves with soft butter and sprinkle remaining cinnamon sugar over the top.
Bake at 350 for 45 minutes.

Products used

Organic Pasayten Hard White Wheat Flour

January 2, 2014

Rye Bread with Yogurt and Caraway Seeds

Rye

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

January 2, 2014

Classic Whole Wheat Loaf

Hard Red Wheat

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

Organic Methow Hard Red Wheat Flour

Organic Emmer Flour

Organic Pasayten Hard White Wheat Flour

Organic Rye Flour

January 1, 2014

Einka (Einkorn) Zucchini Bread

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, ancient hulled wheat, fresh milled organic flour, farm fresh flour

Organic Einkorn Flour

January 1, 2014

Emmer Banana Bread

Emmer Flour

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 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 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 Emmer Flour

January 1, 2014

Fig and Pear Scones

Emmer Flour

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 Emmer Flour

Organic Methow Hard Red Wheat 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.