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 Emmer Flour

Organic Pasayten Hard White Wheat 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

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 Corn Dogs

Emmer Flour

Print Recipe

12 corn dogs

Ingredients

• 1 cup milk
• 2 medium eggs
• 1/4 cup oil
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 1/3 cup cornmeal
• 2/3 cup Bluebird Emmer Flour plus extra for dusting
• 12-14 hot dogs or about 8-10 sausages or bratwurst
• safflower oil or peanut oil for deep frying
• popsicle sticks
• ketchup or mustard for dipping

Methods

• Mix together baking powder, corn meal and emmer flour.
• In a large bowl combine the milk, eggs, oil, sugar and salt and mix well.
• Sprinkle in the dry ingredients to make a slightly thick batter.
• Dry hot dogs (or other meat) on paper towels, then roll them in the extra emmer flour. This allows the cornmeal batter to stick to the dogs. (The cornmeal batter won’t stick to the hot dogs unless they are coated in flour).
• Place a popsicle stick into each hot dog, leaving about 1.5 inches of stick.
• Meanwhile, heat frying oil in a deep pan to about 375F. Allow the oil to preheat so it is almost smoking by the time you are ready to add the corn dogs.
• Fill a canning jar or tall drinking glass about 3/4 of the way full of batter.
• Dip your hot dog into the batter while you hold onto the stick. Swirl the hot dog to coat it evenly. Raise the dog above the cup and let any excess batter drip off. Quickly place the battered dog into the hot oil. The oil will bubble up and cook the outside of the batter.
• Only fry a two or three corn dogs at a time. Using tongs, turn the corn dogs when the bottom side is well browned. Use tongs to remove the cooked corn dogs from the oil and allow them to drain on paper towels.
• Repeat the process, coating and frying a few at a time, until all of the corn dogs are cooked. Continue until all the hot dogs are coated or until you no longer have enough batter to coat the hot dogs sufficiently.
• Serve warm with ketchup and mustard for dipping.

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