July 29, 2022

Salty & Sweet Granola Bars (Take Two)

Emmer Farro

Print Recipe

12 bars

We apologize for our removal of the recipe last month! We decided to take it down to do a few edits after some kind customers gave us their opinions, and we think it is now easier and tastier. We hope y’all enjoy, and we thank you for your patience!

Ingredients

• 1 3/4 cups Bluebird’s Old World Cereal Blend
• 1 cup rolled oats
• 1 1/2 cups boiling water
• 2 cups peanut butter almond butter or a mix is also fine
• 1 cup honey
• 1/3 cup coconut oil
• 2 teaspoons vanilla extract
• 1 1/2 teaspoon chili powder
• 1 teaspoon salt
• Pinch black pepper freshly ground
• 3/4 cup dried cherries roughly chopped
• 1/2 cup almonds roughly chopped
• 1/2 cup pumpkin seeds
• 1 cup dark chocolate chips roughly chopped and divided.
• Maldon salt flakes or coarsely ground sea salt for topping

Methods

• Preheat the oven to 325°F. Lightly grease a 9 x 11 pan and line with parchment paper. Set pan aside.
• Mix the Old World Cereal Blend and oats in a large bowl. Pour boiling water over grains and mix thoroughly. Cover the bowl with a lid to allow the grains to absorb the moisture for 20 minutes.
• Whisk in a medium saucepan over very low heat, nut butter, honey, coconut oil, vanilla extract, chili powder, salt, and pepper, until soft and thoroughly incorporated. Remove from the heat and combine nut butter mixture with grains. Mix thoroughly.
• Add cherries, almonds, pumpkin seeds and 1/2 cup of the chocolate chips, reserving the other half for the topping. Mix thoroughly.
• Oil your hands. Press the granola bar mixture into the pan, firmly. Sprinkle the remaining dark chocolate pieces on top of mixture pressing pieces gently into the bars.
• Place in the oven, and bake for 12-14 minutes. Remove from the oven, sprinkle the bars with flaked salt and let bars cool (a minimum of 4 hours) before cutting. If bars are still warm, they are more likely to fall apart.
• Once bars are entirely cool, remove from the pan, and cut in half. Cut each half into equal pieces. Place in an airtight container for up to 5 days.
  

Products used

Organic Old World Cereal Blend

February 23, 2018

Rye Pretzels

Rye

Print Recipe

5 dozen small pretzels

When Dana Cree was the pastry chef at Poppy’s restaurant in Seattle, she used rye flour from Bluebird Grain Farms to make these soft and chewy bite-size pretzels. Plump, golden, and savory, they have just enough rye and caraway to set them apart from the crowd. Five dozen may sound like a lot, but they’re quick and fun to make, and even quicker to disappear. Irresistible plain, they’re even more addictive dipped in top-quality Dijon mustard.

Ingredients

• 4 cups all purpose bread flour Bluebird Pasayten Hard White Flour works great if you want 100% whole grain pretzel
• 1/2 cup Bluebird Dark Northern Rye Flour
• 1/2 teaspoon yeast
• 2 teaspoons kosher salt
• 1 tablespoon ground caraway seed
• 2 cups warm water (90 degrees F)
• 3 tablespoons unsalted butter cut into pieces, at room temperature
• 10 cups water
• 1 cup baking soda
• 1 egg
• 1 tablespoon water
• coarse sea salt for sprinkling

Methods

• Put the bread flour, rye flour, yeast, salt, and caraway into the bowl of a stand mixer. Use the dough hook attachment to stir together.
• At low speed, add the warm water. 
• When the last piece of butter has been added, increase the mixer speed to medium and knead the dough for 7 minutes. The dough should be elastic, but very tight and firm. If the dough seems too sticky, add more flour 1 tablespoon at a time, until the dough pulls away from the sides of the bowl.
• Transfer the dough to a clean work surface and cover it with plastic wrap to keep it from drying out while you portion pieces.
• Divide the dough into walnut-sized pieces (20g each if you have a scale), and arrange them on a couple of baking sheets; don’t let the pieces touch.
• Cover the pans with plastic wrap and set them aside in a warm place to proof (rise) for about an hour.
• When you are ready to start shaping the pretzels, first preheat the oven to 400 degrees F.
•  Make a blanching solution by bringing the 10 cups of water and the baking soda to a boil in a large pot. (When choosing the pot, make sure the solution will be at least 2 ½ inches deep.)
• The solution should be boiling when you start shaping the pretzels.
• Meanwhile, generously grease a baking sheet with oil or nonstick spray and set it aside. 
• Make an egg wash by combining the egg with the 1 tablespoon water; whisk well, until all traces of the egg white have disappeared. Keep the egg wash in the refrigerator until ready to use.
• To shape the pretzels, roll each little piece of dough into a 5- to 6-inch snake and tie it in a knot.
•  Once you have rolled and tied 10 pretzels, immediately put them into the boiling solution. Boil each batch of pretzels for 30 seconds, dunking them underwater with a large spoon as they cook. After the 30 seconds, transfer the pretzels to a wire rack using a slotted spoon.
•  With the pretzels still on the wire rack, generously brush them with the egg wash, then transfer them to the well-greased baking sheet.
• Sprinkle the pretzels with coarse sea salt and bake them for 20 minutes, rotating the pan after 10 minutes. If your oven has a convection fan, turn it on for the last 2 minutes of baking to increase browning.
• Cool the pretzels on a wire rack. They are best eaten the day they are made, but you can store any leftovers in an airtight container.

Products used

Organic Rye 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 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

Organic Pasayten Hard White Wheat Flour

Organic Rye Flour

 

January 4, 2014

Old World Cereal with Cinnamon, Vanilla and Walnuts / Dried Fruit

Emmer Farro

Print Recipe

4 servings

Adapted from Culinary Institute of American – IA Healthy Cooking cookbook Dover Point Gourmet-Private Chefs – Chef Peter Witt

Ingredients

• 3 cups water or skim milk
• 1 cup Old World Cereal from Bluebird Grain Farms
• 1/2 cup fruit see notes dried fruits
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• 1 teaspoon honey
• 4 ounces walnuts chopped

Methods

• Bring the milk or water to a boil in a medium saucepan. Gradually add the old world cereal, stirring constantly. Simmer them, stirring frequently, until thickened, about 15- 20 minutes, depending on how hot the boiling water is to start the process.
• Stir the salt, fruits, cinnamon/vanilla extract into the cereal and simmer until the cereal has absorbed the liquid up to an additional 10 minutes.
• Serve in heated bowls and drizzle 3/4 teaspoon of honey on each portion and add 1 ounce of walnuts to each bowl.
• Notes: A great alternative to Quaker Oats and Steel Cut Oats the spices add a new dimension to hot cereal without adding calories.

  Portion information: 3 1/4 ounces or 90 grams

  Steel cut oats, scotch oats or irish oatmeal are all names for groats that have been cut into 2-3 pieces and not rolled. They take longer to cook than rolled oats and have a chewy texture.

  Use a variety of dried fruits such as cherries, blueberries, currants, cranberries, apricots, dates, figs, raisins, or prunes

Products used

Organic Old World Cereal Blend

January 4, 2014

Spring Salad of Rye Berries, Fennel, and Green Peas

Rye

Print Recipe

4 people

Make this salad in spring when fresh peas are in season. With plenty of rye berries, it’s filling enough to be a light lunch.

Ingredients

• 6 Tablespoons olive oil extra virgin
• 1 teaspoon lemon zest freshly grated
• 2 1/2 Tablespoons lemon juice freshly squeezed
• 1 clove garlic minced
• 1/4 teaspoon black pepper cracked
• 1/8 teaspoon fennel seeds toasted
• 1 fennel bulb
• 4 cups Bluebird Grain Farms Rye Berries cooked and cooled
• 1 1/2 cups green peas fresh
• 1 Tablespoon Italian Parsley minced
• 5-6 leaves red leaf lettuce washed and dried

Methods

• Whisk together the olive oil, lemon zest, lemon juice, garlic, salt, pepper, and fennel seeds. Set aside.
• Trim the fennel bulb, reserving several sprigs of leaves for garnish. Finely chop the bulb, stalks, and remaining leaves.
• Combine with the rye berries, peas, and parsley.
• Pour the dressing over all and toss to combine.
• Line a shallow bowl with lettuce leaves. Mound salad upon the lettuce, garnish with the reserved fennel leaves, and serve.

Products used

Organic Heritage Rye Berries

January 4, 2014

Rye Berry Smoked Salmon Salad

Rye

Print Recipe

4 people

This Rye Berry salad with smoked salmon and asparagus, celebrates the bounty of spring in the Pacific Northwest. It is creamy, full of spring flavors and tastes wonderful warm, at room temp or cold.

Ingredients

• 1 cup Bluebird Rye Berries
• 2 pounds fresh asparagus rinsed and tough ends removed
• 1 tablespoons olive oil
• 1/4 cup sour cream
• 1 teaspoon Dijon mustard
• 1/4 cup chives minced
• 1 tablespoon capers chopped
• 1/2 teaspoon caraway seeds coursely ground in mortar and pestle or substitute fresh dill
• 1 teaspoon cider vinegar
• 4 ounces smoked salmon or salmon lox, chopped or flaked into bite sized pieces
• kosher or sea salt

Methods

• In a medium saucepan combine rye berries, a pinch of salt and 4 Cups of water.
• Cover, bring to a boil, then reduce heat and simmer for 25 – 30 minutes. Turn off the heat and leave berries in the warm water until ready to toss the salad.
• Preheat the oven to 425 degrees. 
• Chop asparagus into roughly 1 inch pieces and place on a large rimmed baking sheet. Toss with olive oil and ¼ teaspoon salt. Roast in the oven for 10-12 minutes until some edges start to brown a bit.
• In a medium salad bowl mix the sour cream, Dijon, chives, capers, caraway and cider vinegar. 
•  Drain the rye berries and add the warm berries to the bowl with the dressing.
• Add the warm asparagus and salmon and toss to combine. Serve warm or at room temperature, or refrigerate for up to 3 days and serve cold. Garnish with additional sour cream and chives or dill.
• Kosher or sea salt to taste

Products used

Organic Heritage Rye Berries

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