Bluebird Ingredient: Hard White Wheat

 

June 2, 2024

Easy Einkorn Dinner Rolls

Einkorn rolls, dinner rolls, wholegrain roll, einkorn flour, einkorn
Print Recipe
16 rolls
By Chef Karen McKinney

Ingredients

  • 1 package active dry yeast or 2 1/4 teaspooons
  • 3/4 cup warm water (105-115F)
  • 2 tablespoons sugar
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1 egg
  • 2 1/2-2 3/4 cups Bluebird Einkorn Flour you can substitute Pasayten Hard White flour or any all purpose flour or try a blend.
  • butter softened

Methods

  • In a large bowl, dissolve yeast in water.  Add sugar,oil, salt & egg.  Stir to dissolve sugar & salt.  Stir in 1cup of the flour until smooth.  Cover with a cloth & place on rack in the oven over the bowl of hot water; let rise 15 minutes.
  • Grease a 9x9x2” pan.  Stir down batter & add 1-1/2 cups flour.  Stir until mixed & turn onto a cloth-covered board (or floured countertop).  Knead 3 minutes.  If sticky, knead in more flour 1/4 cup at a time.  Divide dough into 16 pieces & shape quickly into balls; arrange in pan & brush tops with butter.  Cover with cloth & place on a rack over the bowl of hot water; let rise 25 minutes.
  • Heat oven to 425F.  After 5 minutes of baking, turn down the heat to325F.  Bake an additional 7-10 minutes or until light brown.  Remove from pan to wire rack.   Brush tops with soft butter.
  • Serve warm.
  • Variations:
  • Honey-Orange Rolls:  While the dough is rising the first time, heat 1/4 cup sugar, 2 Tbsp. butter, 2 Tbsp. orange juice & 2 Tbsp. honey to boiling; stir in 1/3 cup chopped nuts.  Pour into greased pan, continue as directed.
  • Cheddar Cheese Rolls:  Add 1/2 cup shredded sharp cheese with the second addition of flour.  Continue as directed, bake 15-17 minutes.
  • Cinnamon-Nut Rolls: Melt 2 Tbsp. butter set aside.  Mix 2 Tbsp. sugar, 2 Tbsp. brown sugar,1/2 tsp. cinnamon & 1/4 cup chopped nuts.  After shaping, roll each ball into butter, then in sugar-cinnamon mixture.  Bake for 15-17 minutes

 

May 30, 2024

Rhubarb Upside-down Cake

Rhubarb Upside Down Cake

Ingredients

  • 4 cups chopped rhubarb chopped into approx. 1/2 inch chunks
  • 3 cups natural cane sugar divided
  • 1 ⅓ cups + 4 tbsp Bluebird Grain Farms Emmer Flour or Pasayten Hard White Wheat Flour divided
  • 1/4 tsp fresh grated nutmeg or 1/2 tsp pre-ground nutmeg
  • 1/2 tsp ground cardamom
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup unsalted butter or coconut oil
  • 4 eggs or use ener-g egg replacer for a vegan cake
  • 1/2 tsp vanilla
  • Zest and juice from 1 lemon

Methods

  • Preheat oven to 350 degrees. In a large bowl, combine the rhubarb with 2 cups of the sugar, 4 tablespoons of the flour, nutmeg and cardamom. Stir well and let sit while you prepare the cake.
  • In a small bowl combine the remaining 1 1/3 cups flour with the baking powder, baking soda and salt, and set aside. In the bowl of an electric mixer cream the butter (or coconut oil) and 1 cup sugar for at least 3 minutes, until light and fluffy. Add the eggs, one at a time, waiting until each is well incorporated before adding the next egg. Add the vanilla and lemon zest and juice and mix briefly. Last add the dry flour mixture slowly while mixing on low speed, and mix until just combined.
  • Pour the rhubarb mixture into a 3.5 quart dutch oven, large soufflé dish, or casserole dish. Spread the cake mixture evenly over the top of the rhubarb. Bake for approximately 90 minutes, until the top is golden and a bit crusty, and the rhubarb caramel is golden and bubbly at the edges of the cake. Let cool at least until you can touch the dish with your bare hands, then run a knife around the edges of the cake to loosen, and turn it over onto a plate.

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.

July 3, 2023

Fourth of July Cherry Pie

Print Recipe
1 pie
Copyright: Bluebird Grain Farms 

Ingredients

Cherry Pie Filling:
  • 4 cups fresh pitted pie cherries
  • 1 cup of sugar
  • 1/2 tsp pure almond extract
  • 3 tbsp quick-cooking tapioca
  • Pinch of sea salt
Crust:
  • 3 Cups Bluebird Pasayten Hard White Flour OR Bluebird Einkorn Flour
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 1 cup chilled butter cubed (2 sticks)
  • 5 tbsp cold water
  • 1 tbsp white vinegar
  • egg whites from 1 egg for brushing

Methods

  • Preheat oven to 375 degrees.
  • Combine pitted pie cherries, sugar, almond extract, salt, and tapioca and set aside while you prepare the crust.
By hand:
  • Combine the flour, salt, and sugar in a large bowl. Work the butter into the flour with a knife, or pastry cutter, or fingers until the mixture resembles a coarse meal. Sprinkle the ice water and vinegar onto the crumbly dough and with your hands push the dough from the sides to the middle of the bowl to form a ball that holds together. Transfer to a work surface. Cut the dough in half, place half on top of the other, and press down. Repeat this step two more times until all the water is incorporated into the dough.
In a food processor:
  • Blend flour, salt, and sugar together. Add butter by pulsing cube by cube. When butter is incorporated slowly pulse in cold water and vinegar until the dough begins to bind. Do not over mix! Take the dough out of the processor and follow the steps above to roll the dough.
To roll the dough:
  • Divide dough into two equal parts. On wax paper (or silicon mat) with a lightly floured surface gently flatten the ball of dough with a rolling pin. Place another piece of wax paper on top of the flattened dough. Starting from the center, roll the dough into a circle- slightly larger than the size of your pan. Peel the top layer of wax paper off the dough and flip the dough into an oiled pan.
  • Spoon filling into the bottom crust.
  • Repeat the same process for the top crust layer. Place the top layer of crust on top or prepare a lattice. Use a knife or kitchen scissors to trim the overhang to an inch over. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together with your forefinger and thumb.
  • Brush the top with egg whites.
  • Bake for 50-60 minutes until the crust is golden brown. Cool before serving. Serve with vanilla ice cream.

 

February 22, 2023

Potato and Emmer Gnocchi with Mint-Pistachio Pesto

Emmer Farro
Print Recipe
4 people

Ingredients

  • 2 pounds russet potatoes about 2 large ones
  • 1 egg beaten
  • 1/4 cup Bluebird Hard White Flour plus 2 tablespoons
  • 1/4 cup Bluebird Emmer Flour plus 2 tablespoons
  • 1/4 teaspoon sea salt
Mint Pistachio Pesto
  • 1/2 cup olive oil extra virgin
  • 1/4 cup almonds toasted
  • 3/4 cup pistachios toasted
  • 1/2 cup mint leaves packed
  • sprinkle red chili flakes
  • salt and pepper to taste
  • curls Parmesan Reggiano made with peeler, for garnish
  • handful cherry tomatoes cut in half-optional, for garnish
  • extra mint leaves cut into ribbons-optional for garnish

Methods

  • Preheat the oven to 350 degrees.
  • Pierce the potatoes all over with the tines of a fork and bake in the oven directly on the rack for about an hour (flipping them after 30 minutes) until they are tender.
  • While still hot (and using towels to protect yourself) slip the potato skin free from the potato and discard.
  • Run the potato through a ricer or food mill and cool on a baking sheet.
  • Stir in the egg and flour and lightly knead into a cohesive ball.
  • Transfer to a wooden board and divide dough into 8 pieces. Roll each piece into a long rope about 1″ in diameter. When all the balls are rolled out, cut off gnocchi into approximately 3/4″ pieces.
  • You can cook as is, or, if desired, use a fork to press down gnocchi lightly dragging slightly back to shape them. Alternatively you can pick up the gnocchi and roll them off the tines of the fork for a different look.
  • At this point, you can lay some parchment down on a baking sheet and freeze the gnocchi (make sure they are not touching each other). When frozen, you can transfer them to a zip lock bag and use within 3 months.
  • If cooking right away, bring a large pot of water to a boil. Season generously with salt and add gnocchi in two batches. Wait until they float to the surface and then after they’ve been there about a minute, taste one, it should be light and fluffy, not dense. Scoop them out and transfer to a bowl.
  • Toss with 1/2 to 3/4 of the mint-pistachio pesto (see recipe below) depending on how much pesto you like, you can easily freeze the rest.
Mint Pistachio Pesto Method
  • Preheat oven to 350 degrees
  • Spread nuts onto a baking pan and toast lightly.
  • Set a timer for 4 minutes and check. If not lightly brown, bake pistachios for one more minute. Almonds take about ten minutes total.
  • In a food processor, add oil, chilli, mint and nuts.
  • Pulse to chop into a chunky or smooth pesto, your choice!
  • Season with salt and pepper

 

February 25, 2022

Crusty Einkorn Whole Wheat Sourdough Bread

Print Recipe
2 loaves
The overnight rise develops the flavor of einkorn beautifully in this crusty, naturally leavened loaf. It takes a few hours to make, but very little attention and the results are so remarkable, your friends won’t believe you made it at home. You’ll need an oven-proof cast iron Dutch oven pot with a lid to bake the loaf in a very hot oven to achieve a crackling crust.

Ingredients

Leaven
  • 4 teaspoons sourdough starter the more bubbly, the better
  • 3/4 cup + 2 tablespoons warm water (about 75F)
  • 3/4 cup all purpose flour (100 grams)
  • 2/3 cup Bluebird Pasayten Hard White Flour (100 grams)
Dough
  • 3/4 cup + 1 tablespoon Leaven (200 grams)
  • 3 1/4 cups water warm (about 75F)
  • 2 2/3 cup Bluebird Einkorn Flour (400 grams)
  • 2 cups Bluebird Pasayten Hard White Flour (300 grams)
  • 1 cup all purpose flour (150 grams)
  • 1/4 cup water
  • 3 1/2 teaspoons fine sea salt
  • flour for dusting (semolina works great)

Methods

Leaven Method
  • The night before, mix leaven ingredients in a medium bowl. Cover and set aside for 12 hours. 
  • To test, gently pinch off a bit of leaven and plop it into a small glass of water. If dough floats, it’s ready. If it doesn’t, try waiting for an additional hour or so. If it still doesn’t float, you may need to start over with a fresh starter.
To Make the Dough
  • The next morning, start the dough. In a large bowl, whisk together leaven with water.
  • Add Bluebird Einkorn Flour and Bluebird Pasayten Hard White Flour and mix to combine. Cover and set aside to allow flour to absorb water for 1 hour.
  • Add salt and 1/4 cup water and squish with your hands to combine. Cover with plastic and let rise 30 minutes.
  •  With a slightly wet hand, pull the dough up from the bottom and gently place on top of dough. Repeat all around the edges of dough until you’ve done 5 to 6 ‘folds.’ Cover and set aside for 30 minutes. 
  • Repeat folding. Do this 4 times total for a total of 2 hours of folding and resting.
  • Flour top of dough and turn out onto a clean work surface. Cut dough in half into 2 equal parts.
  • Flip dough with a bench scraper and form into rounds, folding the sticky cut end into itself. Gently cup the side of dough with your hands and pull towards you, trap air in the loaf and give it lift.
  • Cover loaves with large bowls and let rest for 20 minutes.
  • Flour tops of dough, flip with a bench scraper.  Gently coax/pull one piece of dough into a rough rectangle shape, don’t overstretch.
  • Pick the left side of dough up and place it over the center of the dough, as if you were folding a letter. 
  • Repeat with the right side of the dough. Pick the end closest to you and bring it up and over center to meet the far end. Gently cup with hands to form a rough round.  Repeat with remaining dough.
  • Flour center of 2 clean dish towels with semolina or rice flour. Place dough in the center of the towels. Pick up towels and place in 2 medium mixing bowls. Cover with plastic. Let one loaf rest at room temperature for 3 to 4 hours, an indent of your finger will remain when the loaf is poked.
  • Place the other loaf covered in the bowl in the refrigerator to bake the next day; this loaf will taste more distinctly sourdough.
  • 30 minutes before the bread is ready to bake, place a 3-quart or larger cast iron Dutch oven with lid,  in the oven and preheat to 450°F.
  • When dough is ready, discard plastic wrap. Place a large piece of parchment over a bowl and place a dinner plate on top. Invert bowl onto the plate. Remove the towel.
  • Score center of loaf with a sharp knife to assist bread in rising to its full potential.
  • Carefully, with oven mitts, pick up the loaf on the parchment and place it in a preheated Dutch oven. Cover and bake for 25 minutes.
  • Uncover and continue to bake until the loaf is deep golden brown, about 25 minutes more. An instant-read thermometer inserted into the center of the loaf will register 206-210°F
  • Transfer to a cooling rack, discard parchment, and let cool for 1 hour before slicing.
  • The next day, bake the second loaf the same way, but allow the dough to sit at room temperature while Dutch oven preheats
  • This bread freezes well when stored in a zip top freezer bag for up to 3 months. Uncover while defrosting.

 

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.

 

April 27, 2018

The Silver Palate's Glazed Lemon Cake With Bluebird's Einkorn Flour

Print Recipe
Recipe adapted from The Silver Palate

Ingredients

Cake Ingredients:
  • 1 cup 2 sticks butter, softened
  • 2 cups sugar
  • 3 eggs
  • 3 cups Bluebird Grain Farms Einkorn Flour  (our Pasayten Hard White Flour also works well if you prefer a denser cake)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 2 tightly packed tbsp grated lemon zest
  • 2 tbsp fresh lemon juice
Lemon Icing:
  • 1 pound powdered sugar (3 or 4 cups)
  • 1/2 cup 1 stick butter, softened
  • 3 tightly packed tbsp grated lemon zest
  • 1/2 cup fresh lemon juice

Methods

Cake Instructions:
  • Preheat oven to 325 Fahrenheit. Grease a 10-inch tube pan (or bundt pan).
  • Cream butter and sugar until light and fluffy. Beat in eggs, blending well after.
  • Sift together flour, baking soda and salt. Stir dry ingredients into egg mixture alternating with buttermilk, beginning and ending with dry ingredients. Add lemon zest and juice.
  • Pour batter into prepared pan. Set on the middle rack of oven and bake for 1 hour and 5 minutes, or until cake pulls away from the sides of the pan and a tester inserted in the middle comes out clean.
  • Cool cake in pan, set on rack for 10 minutes. Remove from pan and ice with Lemon Icing (below) while cake is still warm.
Icing Instructions:
  • Cream sugar and butter thoroughly. Mix in lemon zest and juice; spread on cake.

 

September 1, 2017

Blackberry Pie with Ancient Grain Crust

Ingredients

Pie Crust
  • 1 1/2 cup Organic Einkorn Flour 
  • 1 1/2 cup Pasayten Hard White Whole Wheat Flour
  • 1 tsp salt
  • 3 tbsp sugar optional
  • 1 cup 2 sticks chilled butter, cut into small pieces
  • 6 tbsp of ice water
Filling
  • 2 pints fresh blackberries approximately 1.5 lbs.
  • 1/2 cup sugar
  • 3 tbsp Pasayten Hard White Whole Wheat Flour
  • 1 tbsp instant tapioca
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 2 tsp butter

Methods

  • Preheat oven to 375 degrees.
  • Prepare Pie Crust
  • This crust may be made in a food processor or by hand. Either way, it is critical to work quickly and gently to avoid developing the gluten and to preserve a tender, shortbread-like texture.
To make by hand:
  • Combine the Bluebird Einkorn Flour and Bluebird Hard White Flour, salt, and sugar (if using) in a large bowl. Work the butter into the flour with a knife, pastry cutter, or your fingers until the mixture resembles a coarse meal. Sprinkle the ice water onto the crumbly dough and, with your hands, punch the dough from the sides to the middle of the bowl to form a ball. Transfer to a work surface. Cut the dough in half, place half on top of the other, and press down. Repeat the cutting and pressing steps three or four times until all of the water is incorporated into the dough and it clings together. When you can gather the dough into a ball, separate into two equal portions and let the dough sit while you prepare the filling.
To make in a food processor:
  • Cut the butter into 1-inch pieces and place them in the bowl of the food processor. Add the flour, salt, and sugar. Process until all of the ingredients are incorporated. With the processor on, add the water a tablespoon at a time until the dough begins to clump but is still crumbly. Continue to drizzle a little water and pulse the food processor, stopping to test the dough to see if it is moist enough to hold together. When you can gather the dough into a ball, remove it from the processor, separate it into two equal portions and let the dough sit while you prepare the filling.
Filling
  • Mix blackberries, sugar, freshly squeezed lemon juice, and salt together in a medium-size bowl. Incorporate flour and tapioca until thoroughly blended. Let the mixture sit while you roll out the dough.
  • Sandwich half the dough between wax paper or silicone baking mat (my preference) on a lightly floured surface, and gently flatten the ball of dough with a rolling pin. Starting from the center, roll the dough into a circle about an inch larger than the diameter of the pie pan. Carefully lift the wax paper with rolled dough and flip into the pie pan. Crimp edges. Tap dough down to make sure it is covering the entire dish.
  • Spoon the blackberry filling into the prepared crust. Cut 1 tablespoon of butter into small pieces and sprinkle on top of filling.
  • Roll out the 2nd half of the dough using the process above. Place the rolled dough on top of the filling and crimp sides of the dough around the dish with your forefinger and thumb. Cut off any excess dough around the rim. Melt the remaining tablespoon of butter and brush on top of the top crust. Cut slits on top of the pie to allow the steam to escape.
  • Bake at 375 degrees on center rack for one hour and fifteen minutes until pie is golden brown. Let sit for at least 30 minutes prior to serving.

 

September 23, 2016

Plum Cobbler

Print Recipe
Yield 6 to 8

Ingredients

  • 8 cups of sliced plums
  • 1 1/2 cups of granulated sugar
  • 4 tbsp instant tapioca
  • 1 tsp fresh ground ginger
  • 1 tsp freshly squeezed lemon juice
Biscuit topping
  • 1 cup Bluebird Einkorn Flour
  • 1 cup Bluebird Pasayten Hard White Wheat Flour
  • 2 tsp baking powder
  • 1 tbsp sugar
  • 1 tsp salt
  • 1/2 cup chilled butter
  • 1/2 cup whole milk or cream
  • 1 egg beaten

Methods

  • Turn oven to 375 degrees.
  • In a large bowl combine sliced plums, sugar, tapioca, ginger, and lemon juice. Lightly blend until plums are thoroughly coated, set aside.
  • Add Bluebird Einkorn Flour and Bluebird Hard White Flour, baking powder, sugar, and salt to a food processor. Pulse until ingredients are combined. Cut butter into small bits. Add butter to the food processor while pulsing. Add milk and continue to pulse until the dough begins to form a ball. Be careful to not over mix. Remove dough from food processor and separate dough into 5 or 6 parts, handling the dough as gently as possible.
  • Pour plum mixture into a deep dish pan or skillet. Place dough pieces on top of plums. Brush the tops of the biscuit pieces with egg. Place in the oven for 35 to 40 minutes or until biscuit pieces are slightly brown and plum filling is bubbling. Set aside to cool for 10 minutes before serving. Serve with fresh whipped cream or vanilla ice cream.

May 30, 2016

Perfect Whole Grain Molasses Cookies

Print Recipe
2 dozen cookies ( 1 1/2 diameter)

Ingredients

  • 1 ¼ cup Bluebird Einkorn flour
  • 1 cup Bluebird Pasayten Hard White flour 
  • ½ tsp baking soda
  • ½ tsp salt
  • tsp ground cinnamon
  • 1 tsp ginger
  • ¾ tsp cloves
  • ¼ tsp allspice
  • 12 Tbsp sticks unsalted butter at room temperature
  • ½ cup brown sugar packed
  • ½ cup granulated sugar plus ⅓ cup for rolling cookies
  • 1 large egg
  • 1 tsp vanilla
  • cup unsulphured molasses

Methods

  • Heat oven to 375 degrees. Adjust racks to upper and lower middle positions. Whisk Bluebird Einkorn Flour and Hard White Flour, baking soda, salt, and spices together in medium bowl, set aside.
  • With electric mixer, cream butter, brown sugar, and ½ granulated sugar until light and fluffy ( about three minutes.) Scrape sides of bowl. Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Add dry ingredients and beat at low speed until ingredients are combined.Place remaining ⅓ cup granulated sugar in a shallow bowl. Working with tablespoons of dough each time, roll dough into 1 ¾ inch balls. Roll balls in sugar and place on a un-greased cookie sheets or on a silicone baking mat. Space balls 1½ to 2 inches apart.
  • Bake for 11-13 minutes. Cool cookies for about 2-3 minutes.

January 4, 2014

Naturally Leavened Whole Wheat Bread

Print Recipe
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.