Bluebird Ingredient: Hard Red Wheat

December 1, 2023

Whole Grain Stolen

Print Recipe
2 loaves

Ingredients

Fruit Mixture
  • 1/4 cup dried blueberries
  • 1/2 cup dried cherries or apricots
  • 1/4 cup golden raisins
  • 1/4 cup dried currants
  • 1/4 cup almonds toasted and slivered
  • 1-2 teaspoons orange peel freshly grated
  • 1/3 cup rum brandy or orange juice will work
Sweet Bread Dough
  • 3 cups whole grain wheat flour Bluebird Sonora Flour, Hard Red Flour or Hard White Flour recommended. Be creative and use some of each.
  • 3 cups all purpose flour
  • 1 tablespoon instant yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups whole milk warmed
  • 3/4 cup butter softened
  • 1/4 cup honey
  • 4 eggs (3 for recipe plus 1 for the egg wash)
Almond Paste Filling
  • 7 ounces almond paste
  • 2 tablespoons butter melted
Rum and Butter Bath
  • 1/2 cup butter melted
  • 1/2 cup rum
  • 1 cup powdered sugar
  • wax or parchment paper

Methods

  • In a small bowl combine dried fruit, almonds and orange zest with rum. Mix together until fruit and nuts are coated in rum. Set aside.
  • In mixer with a dough hook, combine the flour, yeast, salt, spices and softened butter. Mix on slow speed for 4 minutes.
  • In a separate bowl whisk together warm milk and honey, until honey is melted.
  • Add 3 eggs, whisking in one at a time.
  • With mixer on slow speed slowly combine wet ingredients with the flour mixture.
  • Mix on a higher speed for 4 to 5 minutes until ingredients are incorporated. Dough should be supple and bind together and not cling to the side of the bowl.
  •  Add the fruit and rum mixture. Mix on slow speed for 1 minute until incorporated.
  • Put dough onto a flour dusted countertop or silicon mat and carefully fold a few times until all the nuts and fruit are incorporated. Dough may be slightly sticky.
  • Place dough in a flour-dusted large bowl and cover. Let dough rest at room temperature for 2 hours (dough can be refrigerated for 2 days until you are ready to bake the bread).
  • While dough is proofing, mix almond paste with 2 tablespoons of melted butter. Set aside.
  • Sprinkle flour onto a silicon mat. Divide dough into two halves (about 850 grams each). Carefully press each piece of dough into a flat disc. With a rolling pin gently roll the dough into a 8 x 10 inch rectangle.
  • Spread almond-butter mixture evenly on top, 1/4 inch from the edges. Fold the long side of dough toward the center, pressing down the edges into its center. Fold the remaining side over the first fold, gently pinching the edges to seal the seam. Tuck in the ends. With your hands gently roll the loaf to even out the sides of the dough.
  • Place dough, seam down, on a parchment lined baking sheet, cover with a towel and let proof in a warm area for 45 minutes, careful not to overproof.
  • While dough is proofing, heat oven to 350 degrees.
  • Just before baking, wash tops of the bread with the remaining egg.
  • Cover the top of the dough with foil to prevent browning and bake for 30 to 35 minutes or until done. Cool on wire rack.
  • Mix melted butter and rum in a shallow pan. Roll the baked bread in the bath of rum and butter, coating thoroughly. Don’t be shy. When finished sift powdered sugar over the top of the bread.
  • Wrap bread individually in at least two layers of wax or parchment paper to keep it fresh.
  • Tie loaf with a bow and gift.

January 28, 2023

Vegetarian Mexican Wheat Berry Soup

Ingredients

  • 2 tbsp avocado oil
  • 1 large yellow or red onion chopped
  • 3-4 cloves garlic minced
  • 2 tsp jalapeño minced
  • 3 cups yellow corn fresh or frozen
  • 4 cups fresh tomatoes roughly chopped
  • 1 tbsp ground cumin
  • 2 tsp chili powder
  • 1 1/2 tsp coarse Kosher salt
  • 1/2 tsp black pepper
  • 1 cup Hard Red Wheat berries (any Bluebird whole grain will do)
  • 4 cups vegetable broth (32 ounces)
  • 2 15oz cans black beans drained and rinsed
  • 1 to 2 tbsp lime juice to taste
  • Fresh chopped cilantro for garnish
  • Thinly sliced radish for garnish
  • Diced avocado for garnish
  • Sour cream for garnish

Methods

  • Heat avocado oil in a large Dutch oven over medium-high heat.
  • Place onion, garlic, and jalapeno pepper in the pot, and cook, stirring often, until the onions are translucent and tender, about 3-5 minutes.
  • Stir in the corn, and cook for another 3-5 minutes, stirring often.
  • Add the tomatoes, cumin, chili powder, salt, and pepper.
  • Add the wheat berries and vegetable broth. Reduce the heat to low, and let simmer for 40-50 minutes, or until the wheat berries are tender.
  • Stir in the black beans and lime juice. Divide evenly into bowls and top with desired garnish.

September 18, 2018

Jeff McNeal's Whole Wheat Bread

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.

 

August 22, 2018

Judy Prichard's Whole Wheat Bread

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.

January 4, 2014

Naturally Leavened Whole Wheat Bread

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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.

 

January 4, 2014

Borscht with Wheatberries

Print Recipe
4 people

Ingredients

  • 1 cup red beets peeled and chopped into 1" chunks
  • 1 quart beef broth Can substitute chicken or vegetable stock
  • 1 bay leaf
  • 1/2 teaspoon sea salt
  • 1 tablespoon olive oil extra virgin
  • 1 onion sliced into thin half moons
  • 1/4 teaspoon cayenne powder
  • 1 bunch beet greens slice thin
  • 1 cup cabbage, savoy or napa chopped into medium dice
  • 1 cup potato medium cubes
  • 1 tomato medium dice or 1/2 cup diced whole tomatoes
  • 1/4 cup red wine
  • 1/2 cup Bluebird Methow Hard Red Wheatberries soaked for several hours in cool water (or overnight); can substitute other grains as desired
  • 1 carrot cut in fine julienne
  • 2 tablespoons lemon juice
  • 1/2 cup sour cream or yogurt
  • 1/4 cup fresh dill chopped

Methods

  • Bring beets, stock, and bay leaf to a boil. Add salt, reduce the heat and simmer for about 30 minutes until beets are tender.
  • Remove bay leaf and puree well. Keep warm.
  • Meanwhile, while beets cook, heat another soup pot over medium-high heat, add onion and cayenne, and saute for 5 minutes.
  • Add beet greens, cabbage, potato, and tomato and saute for another 5 minutes.
  • Deglaze the pan with the red wine and add in beet stock. Add the wheat berries, bring the soup to a boil and then simmer for about 20-30 minutes until wheat berries are somewhat tender (they will keep their shape well and will never get soft) and the potato is tender.
  • In a separate bowl, sprinkle a little salt over carrots and then add the lemon juice. Toss to distribute and then let marinate for at least 10 minutes.
  • Season the borscht to taste and garnish with sour cream, dill, and carrot-lemon mixture.

January 2, 2014

Classic Whole Wheat Loaf

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!

January 1, 2014

Fig and Pear Scones

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 powser
  • 1/2 cup dried figs
  • 1 1/4 sticks butter 10 tablespoons, cut into about 8 cunks
  • 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.

January 1, 2014

Brown Butter Popovers

Print Recipe
20 popovers

Ingredients

  • 5 eggs
  • 2 1/4 cups milk
  • 1 cup Bluebird 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.