Bluebird Ingredient: Hard White Wheat

 

January 4, 2014

Best Whole Grain Pie Crust

Einkorn Flour

Print Recipe
1 crust
Recipe Adapted from Moosewood Restaurant Book of Desserts

Ingredients

  • 1 1/2 cups Bluebird Organic Whole Grain Flour Einkorn or Sonora flour yield a light, mild, buttery crust. Emmer Flour yields a dark rich crust. Hard White Flour yields a dense, mild flavor crust. All whole grain flours work.
  • 1/2 tsp salt
  • 2 tbsp sugar (optional)
  • 1/2 cup chilled butter
  • 3-4 tbsp ice water

Methods

  • This crust may be made in a processor or by hand. Either way, it is critical to work quickly to avoid developing the gluten and to preserve a tender, melt-in-your-mouth texture.
To make by hand:
  • Combine the 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 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.
  • Sandwich dough between wax paper or silicon rolling mats with a lightly floured surface, 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 or silicon mat with rolled dough and flip into pie pan. Crimp edges.
To make in a food processor:
  • Cut the butter into I 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, place it on a lightly floured surface sandwiched between wax paper. Roll out and fit into a greased pan as stated above.
    * For a pre-baked pie shell, preheat the oven to 375. Prick the prepared crust in several places with a fork.

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
Pasayten Hard White Wheat, whole grain organic flour, fresh milled organic flour, heirloom flour
Organic Pasayten Hard White 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
Sonora Heritage Soft White Wheat Flour, Organic Whole Grain, Fresh milled organic flour, Sonoran Wheat, Slow Food, farm fresh flour
Organic Sonora Heritage Soft White Wheat Flour

January 4, 2014

Chocolate Chip Cowboy Cookies

Rye

Print Recipe

Ingredients

  • 1/2 cups packed brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/4 cup milk
  • 1 cup Bluebird Dark Northern Rye Flour
  • 1 cup Bluebird Pasayten Hard White Flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 cup unsalted butter
  • 2 farm fresh eggs
  • 1 1/2 cups rolled oats
  • 1 cups semisweet chocolate chips
  • 3/4 cup ground walnuts (optional)

Methods

  • Beat together the sugars, butter, and eggs. Stir in vanilla and milk and mix well. Add in the flour, baking powder, cinnamon, and salt. Mix well. Stir in the oatmeal. Add chocolate chips and nuts (optional) and mix well. Drop generous teaspoonfuls of dough on cookie sheets. Bake at 350 degrees F for 8 to 10 minutes.

Products used

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 4, 2014

Blueberry Hand Pies

Einkorn Flour

Print Recipe
6
Recipe by Bon Appetit
I found this recipe leafing through Bon Appetit magazine. Knowing I was traveling to New Hampshire, where wild blueberries are plentiful in August, I brought this recipe along. Upon arrival, my sister-in-law Jessica gifted us two quarts of freshly picked wild blueberries, picked that morning from her walk up “Blueberry Hill.”

Ingredients

Buttery Pie Crust
  • 1.5 cups all-purpose flour Bluebird Whole Grain Einka (Einkorn) Flour or Hard White Flour work beautifully
  • 1/2 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter chilled, cut into 1/2 inch cubes
Pie Filling
  • 2 cups blueberries about 10 ounces
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 cup sugar
  • 1/4 teaspoon kosher salt
  • 1 large egg whisked with 1 teaspoon water
  • 1 tablespoon raw sugar

Methods

Pie Crust:
  • Pulse flour, sugar, and salt in a food processor.
  • Add butter; pulse until the texture of very coarse meal.
  • Add 1/4 cup water; pulse, adding more water if dry, until dough comes together in clumps.
  • Form into a square, wrap in plastic, and chill until firm, about 2 hours.
Pie Filling & Assembly
  • Preheat oven to 375 degrees. 
  • Roll out dough on a floured surface to a 15″x12″ rectangle. Cut into 6 rectangles.
  • Toss blueberries, lemon zest, lemon juice, sugar, and salt in medium bowl. Brush edges of rectangles with water; mound blueberries in the center of each. Fold dough over and press edges to seal.
  • Place on a parchment-lined baking sheet, brush with egg wash and sprinkle with raw sugar. Cut small slits in tops.
  • Bake hand pies, rotating sheet halfway through, until juices are bubbling and pastry is golden brown, 35-40 minutes (juices will run onto parchment).
  • Transfer to a wire rack. Serve warm or at room temperature.

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

 

January 4, 2014

Cranberry Apple Cake

Hard White Wheat

Print Recipe
8
Recipe modified from Ina Garten of Barefoot Contessa

Ingredients

  • 12 oz fresh cranberries, rinsed and picked over for stems
  • 1 Granny Smith apple, peeled, cored, and diced
  • 1 cup light brown sugar, lightly packed
  • 1 tbsp grated orange zest (2 oranges)
  • 1/4 cup freshly squeezed orange juice
  • 1 1/8 tsp ground cinnamon, divided
  • 2 extra-large eggs, at room temperature
  • 1 cup + 1 tbsp granulated sugar
  • 1/4 pound (1 stick) unsalted butter, melted and slightly cooled
  • 1 tsp pure vanilla extract
  • 1/4 cup sour cream
  • 1 cup Bluebird Organic Hard White Wheat Flour
  • 1 tsp kosher salt

Methods

  • Preheat oven to 350 F degrees.
  • Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
  • Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

Products used

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

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

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

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 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