Bluebird Ingredient: Sonora

 

August 7, 2026

Whole Wheat Dutch Baby with Blueberry-Lime Greek Yogurt

Sonora

Dutch Baby with Sonora Whole Wheat Flour, Bluebird Breakfast, The best Dutch Babies, Whole Grain Dutch Babies
Print Recipe
6 servings
Light, golden, and beautifully puffed, this Dutch Baby showcases the delicate flavor of Bluebird Grain Farms whole wheat Sonora Heritage Flour. A hint of cardamom adds warmth, while blueberries, fresh lime, and creamy Greek yogurt make it bright and fresh.

Ingredients

Dutch Baby
  • 4 L large eggs, room temperature
  • 1 cup whole milk, room temperature or plant based milk
  • 1 cup Bluebird Grain Farms Whole Wheat Sonora Flour
  • ¼ teaspoon ground cardamom
  • Pinch of sea salt
  • 2 tablespoons butter
Blueberry-Lime Greek Yogurt Topping
  • 1 cup fresh blueberries
  • ½ cup plain Greek yogurt
  • 1-2 tablespoons maple syrup or honey divided
  • Zest of 1 lime
  • 1 tablespoon fresh lime juice
  • Extra blueberries and lime zest for serving

Methods

Preheat Oven
  • Preheat oven to 425°F. Place a 10-inch cast-iron skillet in the oven while it preheats.
Make the Batter
  • Add eggs, milk, Sonora Heritage Flour, cardamom, and salt to a blender. Blend until smooth and slightly frothy, about 20–30 seconds. Let the batter rest for 5 minutes.
  • Carefully remove the hot skillet from the oven. Add the butter and swirl until melted, coating the bottom and sides.
  • Pour the batter immediately into the hot skillet and return it to the oven.
  • Bake for 18-22 minutes, or until dramatically puffed and golden around the edges. Avoid opening the oven while it bakes.
Make the Blueberry-Lime Topping
  • Combine the blueberries with 1 tablespoon maple syrup or honey and half of the lime juice. Lightly mash a few berries to release their juices, leaving the rest whole. For a warm blueberry topping: Add the blueberries and honey to a small saucepan over medium-low heat. Cook for 3–5 minutes, stirring gently, until the berries begin to soften and release their juices. Remove from the heat and stir in the fresh lime juice.
  • In a separate bowl, stir together the Greek yogurt, lime zest, remaining lime juice, and additional maple syrup or honey to taste.
Finish & Serve
  • Serve the Dutch Baby warm from the skillet. Spoon the lime Greek yogurt into the center and top with the blueberries.
  • Finish with fresh lime zest and an extra drizzle of maple syrup or honey, if desired.

 

January 2, 2026

Jalapeño Cheddar Pan Bread

Sonora

Jalapeno cheddar cornbread, the best cornbread recipe, cornbread with wholewheat flour, Sonora flour recipe
Print Recipe
12 servings
This Savory Jalapeño Cheddar Pan Bread is a pan-baked bread made with Bluebird Grain Farms fresh-milled Sonora Wheat Flour and your choice of cornmeal. Sonora wheat, a heritage soft white wheat, brings a naturally smooth, creamy texture that pairs beautifully with rich cheddar and zesty jalapeños.
Baked in a pan for crisp edges and a tender interior, this bread is perfect served warm, sliced into wedges, or paired with hearty meals like chili, soups, or roasted vegetables. A simple, flavorful recipe that highlights our single-origin organic Sonora wheat, real ingredients, and whole-grain goodness.

Ingredients

  • 1 cup Sonora whole wheat flour
  • 1 cup cornmeal medium to course grind
  • 1/2 teaspoon table salt
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cumin ground
  • 1 1/3 cup buttermilk
  • 2 eggs large
  • 1/2 cup butter divided
  • 1 cup sharp cheddar cheese shredded
  • 1/2 cup jalapeno pepper, seeded and diced. divided
  • 1 teaspoon Malden salt flakes for topping

Methods

  • Preheat oven to 375°F.
  • In a large mixing bowl mix together dry ingredients: Sonora flour, cornmeal, salt, baking powder, baking soda, and cumin.
  • Melt 1/4 cup butter and set aside to cool slightly before blending with eggs.
  • In a separate bowl mix wet ingredients: eggs, buttermilk, melted butter. Whisk until incorporated.
  • Add wet ingredients to the dry ingredients and mix until thoroughly blended.
  • Place pan or cast iron skillet in hot oven with remaining 1/4 cup stick of butter until pan is hot and butter is melted. Make sure not to burn the butter!
  • While pan is heating up add cheddar cheese and jalapenos to the batter, reserving 1 tablespoon of jalapenos for topping. Mix lightly until incorporated.
  • Transfer batter to hot pan (making sure that melted butter covers the bottom of the pan evenly before pouring in the batter).
  • Sprinkle the remaining jalapenos and flaked salt on top of the batter.
  • Bake 25 to 30 minutes until golden brown and a inserted toothpick comes out clean.
  • Let rest 10 minutes before serving.

 

 

December 5, 2025

Ancient Grain Sourdough Bread Loaf

Emmer Flour

ancient grain sourdough bread, emmer flour, sonora flour
Print Recipe
1 Loaf
A Rustic Ancient Grain Bread Loaf with a blend of Bluebird's finest fresh milled flours
Hydration: ~70%Total flour: 500 g Total dough weight: ~910 g
Recipe by: Markelle Dockter

Ingredients

  • 250 g Sonora White Wheat flour
  • 150 g Emmer Wheat flour
  • 100 g Methow Hard Red Wheat Flour
  • 75 - 100 g active sourdough starter depending on your hydration level preferences
  • 300 g filtered water
  • 10 g fine sea salt

Methods

Mix starter and water
  • In a large mixing bowl, whisk together: 100 g sourdough starter & 300 g water until the starter is mostly dissolved and bubbly.
Weigh and add the flours
  • 250 g Sonora White Wheat
  • 150 g Emmer Wheat
  • 100 g Methow Hard Red Wheat (or any whole wheat)
  • Mix until no dry flour remains. The dough will be shaggy and sticky.
  • Cover and let it rest for 30–45 minutes (this is the autolyse).
Begin bulk fermentation
  • After the rest, perform your first stretch and fold — gently pull one side of the dough up and fold it over itself, turning the bowl and repeating 3–4 times.
  • Cover and rest for 30 minutes.
  • Perform another stretch and fold after 30 more minutes.
  • Then add 10 g salt, sprinkle it evenly, and fold it into the dough until incorporated.
  • (Don’t worry if it feels slightly stiff at first; it will relax again.)
  • Perform 2 more stretches and folds with 30 minutes in between totaling 4 stretch and folds before the bulk fermentation.
Continue bulk fermentation
  • Let the dough rest and continue to develop for 3–5 hours total (depending on room temperature, aim for about 75–80°F / 24–27°C).
  • The dough should expand by about 50%, feel airy, and show bubbles near the edges.
Shape the dough
  • Turn the dough onto a lightly floured surface.
  • Gently pre-shape into a round. Rest for 20 minutes uncovered.
  • Then shape into a tight boule or batard.
  • Place seam side up in a floured banneton or towel-lined bowl.
Cold proof
  • Cover and refrigerate overnight (8–24 hours)
  • This slow fermentation deepens the flavor and strengthens the structure.
Bake the next morning
  • Preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 45 minutes.
  • Gently turn the dough onto parchment paper, or silicone baking mat for a dutch oven. Then score the top with a razor or sharp knife.
  • Transfer into the hot Dutch oven, cover, and bake for 30 minutes covered, then 10–15 minutes uncovered until deep golden brown.
  • Check the internal temperature of the loaf to read between 195-200°F (91 - 93°C)
  • Let cool on a rack for at least 2 hours before slicing.

 

January 16, 2025

Sourdough English Muffins

Sonora

English Muffins, Sourdough English Muffins, Whole wheat English Muffins, best English muffin recipe
Print Recipe
3 dozen
This excellent recipe is by Northwest author and educator, Adrian Hale. It is featured in her book, Mama Bread, offered on our website. Our Sonora Soft White flour performed beautifully in this recipe. In place of cornmeal, we used Bluebird's cracked farro porridge.
Copyright: Mama Bread, The Art of Naturally Leavened Bread at Home.

Ingredients

  • 8 cups Sonora Flour about 1000 grams
  • 4 cups whole milk about 850 grams
  • 1 light cup sourdough levain or discard sourdough starter 200 grams
  • 1/4 cup room temperature water 50 grams
  • 4 1/2 teaspoons salt 24 grams
  • 1/2 cup coarse cornmeal or Bluebird's Cracked Emmer Farro
  • 2 Tablespoons olive oil

Methods

  • These English Mufins were inspired by my friend Amy Halloran, a.k.a The Flour Ambassador. She came to visit and taught a class here in my home about how to use whole grain fresh flour to make English Muffins. I adapted it over time to use natural leavening. Every time I make these, I say a silent thanks to the universe for making us chance roommates at one of the early Grain Gatherings. Our friendship has built over time, almost always over some whole grain treat or other. 
  • Mix the Sonora flour, milk, and sourdough starter. Cover and refrigerate for 12 to 24 hours. 
  • Early in the morning, while the house is still in slumber and you're up staring out at the big walnut tree in your backyard, remember the mixture. A start to your day! Jump up and remove it from the fridge. Add the 50 grams of room temperature water and the salt and mix around until well incorporated. Be careful not to rip the dough at this point, just kind of mix the salt around in a kneading motion until it's mixed in. Let it stand at room temperature for about an hour or so to take the chill off while you make coffee. 
  • Here's where you're usually told to lightly flour a board, but I'm not going to tell you to do that. Instead, I'm going to teach you something new. You might not realize this, but another way to make dough not stick to a surface is to use water. So here you're going to pour a slick sheen of water onto your counter and turn the dough out onto that. Pat out the mass of dough until it's 1-inch thick. Cut ınto rounds about 2 to 3 inches in diameter. I use a biscuit cutter for this. Oh, and don't forget to dip the cutter into water so it doesn't stick as well. Lay the rounds into the cornmeal on one side, then fip over to the other, Basically, you want both sides coated in cornmeal, but not the side, Lay the rounds onto a baking sheet and cover to let rise about an hour.
  • Preheat the oven to 350°F.
  • Heat a griddle or large pan over medium heat and brush a generous coating of olive oil onto the surface. Lay the English muffins onto the surface and cook on one side until they're golden and the cornmeal is crisp and smelling buttery, about 10 minutes. Flip and cook on the second side another 10 minutes.
  • Place in the preheated oven for about 10 minutes to finish 
  • By now everyone else in the household is starting to rouse. Gaze upon the work you just did and grab whichever English muffin looks like it might fit this moment for you and you only. One might look especially crispy on the edges, Or have open pockets for melting just the right amount of butter. Slather it in whatever seems right- leftover romesco sauce topped with a little hunk of manchego; homemade jam that the lovely young neighbor down the block brought you from her garden haul last week; some of the unopened jar of vanilla-scented nut butter you got last Christmas. Just take a moment for yourself and savor with delight and gratitude. And then share the hell out of the rest of them. 

 

December 1, 2023

Whole Grain Stollen

Sonora

Hard white flour, emmer flour, hard red flour, sonora flour, best stollen recipe
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 Bluebird Sonora 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.

Products used

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
Hard Red Wheat Flour, Methow Hard Red Wheat, organic whole wheat flour, fresh milled organic flour, best organic wheat
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

 

September 1, 2023

"Fat" Zucchini Sonora & Corn Tamales

Sonora

Print Recipe
12 "fat" tamales

Ingredients

  • 4-6 ounces corn husks
  • 5 cups Masa Harina Maseca Brand works great and can be found in most grocery stores
  • 1 cup Bluebird Sonora Flour
  • 4 1/2-5 cups water or stock
  • 1 teaspoon baking powder if your Masa mix does not already contain baking powder
  • 2 teaspoons salt
  • 2 teaspoons cumin
  • 1/2 cup avocado oil
  • 3 cups zucchini filling see recipe below
  • queso fresco topping
Zucchini Filling
  • 1 medium zucchini diced or shredded
  • 1 medium sweet onion diced
  • 1 cup fresh yellow corn
  • 1/2 cup Queso Fresco
  • 2 teaspoons jalapeno diced
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 tablespoon olive oil

Methods

  • In a large bowl, submerge the corn husks in hot water and soak for 20-30 minutes.
  •  In a large bowl add masa, sonora flour, baking powder (if needed), cumin, and salt. Whisk until incorporated.
  •  In a small bowl whisk water or stock with oil.
  • Slowly pour liquid into masa mix, stirring frequently until all moisture is absorbed. If dough is dry, add a tablespoon or two of liquid and continue to incorporate. Use your hands or a heavy spoon to incorporate the moisture into the dough until all liquid is absorbed and dough is pliable.
  • Cover the dough with a wet towel and set aside.
Prepare Zucchini Filling
  • In medium size pan heat olive oil on medium heat.
  • Add diced onion, cumin chilli powder and jalapeno. Saute until onion is translucent, about 5 minutes.
  • Add zucchini and corn, saute for another 6-8 minutes until zucchini is cooked.
  • Add crumbled Queso fresco. Stir. Turn heat off and let mixture cool.
Assembling the Tamales
  • Take husks out of water and pat with a dry kitchen cloth. Make an assembly line with husks, dough, and filling.
  • To prepare a “fat tamale” overlap two husks. Spread 1/3 cup of dough with the back of a spoon on the upper 1/2 of the husk leaving a 1/4 inch space on each sides and the top. Leave the tail of the husk clean, you will tuck this into the tamale when you fold it. For “skinny” tamales use one husk and about 1/4 cup of dough.
  • Spoon 2 tablespoons of the zucchini saute onto the center of the dough. Fold the husk in half, making sure the masa folds over the filling. Tuck the tail of the husk into the center of the fold and fold once more, loosely, like a burrito. Tie the belly of the tamale with a kitchen string. Set tamale aside. Do this over and over until your filling and dough are gone.
  • Prepare your steamer pot with water.
  • Insert tamales into your steamer basket and steam, covered, for 20 to 30 minutes. 
  • Remove from the steamer and serve immediately. Unwrap the tamale from the husk, top with avocados, corn salsa, or a zesty mexican cabbage slaw. Sprinkle with Queso fresco.
    tamales

Products used

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

 

October 31, 2022

Sonora Tagliatelle with Butternut Squash Sauce

Sonora

Sonora flour, organic homemade pasta
Print Recipe
6 people

Ingredients

Pasta
  • 2 cups Bluebird Sonora Flour
  • 3 eggs
  • 1-2 tablespoons water
Sauce
  • 4 cups Butternut Squash cubed
  • 2 tablespoons olive oil
  • 1 1/2 teaspoon coarse Kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup onion chopped
  • 4 cloves garlic minced
  • 1/4 cup white wine
  • 2 teaspoons fresh rosemary chopped
  • 2 teaspoons fresh thyme chopped
  • 1/2 cup milk
  • 1/2 cup Gouda cheese grated
  • 1/4 cup Parmesan cheese grated

Methods

Pasta Method
  • Sift the Sonora flour onto your work surface. Create a 4-6-inch well in the center of the flour by gently moving the flour from the center of the mound out, until there is a wall high enough to contain the eggs once cracked into the center.
  • Crack the eggs into the center of the well created in the Sonora flour. Using a fork, VERY gently break the yolks of the eggs and gently whisk.
  • Add 1 tablespoon of water to the eggs. Working from the interior edge of the well, use a fork to incorporate the flour into the eggs, flicking about1 teaspoon of flour mixture onto the eggs at a time and whisking to combine. Continue incorporating the flour, flicking and then whisking, until about half the flour has been incorporated and the dough is the consistency of pancake batter.
  • Using a bench scraper, scrape any remaining flour from the work surface onto the dough.Scraping underneath the mixture, lift and fold it over itself, continuing to incorporate the flourand eggs. Continue working the dough until a ball forms, 2 to 3 minutes. Knead with your handsuntil the dough ball becomes smooth, about 5 minutes.
  • NOTE: if needed, add the remainingtablespoon of water.
  • Wrap the dough tightly in plastic wrap, smoothing out any air pockets between the plastic wrapand the dough. Set aside to rest at room temperature for 15 minutes.
  • Unwrap the dough and halve it crosswise using a sharp knife. On a lightly floured surface, knead one piece of dough for about 3-5 minutes. If the dough does not stick onto itself while kneading, either gently spray or flick with just a bit of water. The dough should become lighter in color as you are kneading it. Form into a smooth ball, and wrap tightly in plastic wrap. Repeat the process with the remaining dough, and wrap tightly with plastic wrap.
  • Let the dough rest for2-3 hours, or up to 48 hours in the refrigerator. If chilling the dough, remove from the refrigerator30 minutes before rolling.
  • On a lightly floured work surface, flatten the dough ball with your palm to form a uniformly thickdisk that is about 6 inches wide.
  • Using a rolling pin positioned at the center of the dough, roll therolling pin away from you with firm, even pressure, stretching the dough into a half oval. Lift thepin and bring it back to the center and roll the rolling pin toward you, creating a full oval. Rotate90 degrees and repeat until the pasta dough is a rounded square that is 18-20 inches wide.
  • Allow the pasta dough to rest for 7-10 minutes. Flip the pasta dough and dry the other side,another 7 to 10 minutes. Repeat with the remaining dough ball.
  • While dough rests, make the pasta sauce.
  • Once both doughs have been rolled out and rested, cut them in half. Cut each half into ¼ – inch strips. Taking 10-12 strands of pasta, form a circle (“nest”) and place on a lightly floured surface to rest while you cut the rest of the dough. Cook right away.
  • To cook the pasta, drop it into boiling salted water and cook until tender and starting to float, 1 to4 minutes, depending on how thinly you have rolled your dough.
Pasta Sauce
  • While the dough rests, make the pasta sauce. Preheat the oven to 400°F.
  • Place the cubed butternut squash on a baking sheet. Drizzle with olive oil, salt and pepper. Place in the oven, and bake for 10 minutes.
  • Remove from the oven and top with onion and garlic. Return the oven,and bake 15 minutes. Remove from the oven, and pour the white wine evenly over the squash.Sprinkle with rosemary and thyme, and return to the oven for 10 minutes. 
  • Remove from the oven, and place in a food processor with milk, Gouda cheese and Parmesan cheese. Puree until very smooth, about 5-8 minutes.
  • Once the pasta is cooked, very gently toss with the sauce. Top with more Parmesan cheese before serving.

Products used

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

 

August 27, 2022

Blueberry Fig Bars

Sonora

fig bars, sonora flour, organic sonora flour, recipe
Print Recipe
The tangy tartness of the figs and lemon, coupled with the sweetness of the fresh blueberries and Sonora flour makes this recipe a hit for every palate! Soft and chewy, but with a little pop of texture from the fig seeds makes the consistency top notch. I mixed and mashed everything by hand, and it still came together very quickly. Enjoy!

Ingredients

Filling:
  • 1 cup dried figs roughly chopped
  • 1/2 cup water
  • 1 cup fresh blueberries
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/4 cup lemon juice
  • 1 teaspoon lemon zest
Pastry Ingredients:
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 cup unsalted butter room temperature
  • 1 teaspoon lemon zest about 1/2 of a medium lemon
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups Sonora Flour
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon baking powder

Methods

  • Preheat the oven to 350
  • Place chopped figs and water in a small saucepan over medium high heat. Simmer for 8-10 minutes, or until the water is almost evaporated.
  • Add the rest of the filling ingredients to the pot. Simmer for 10 -12 minutes, until the mixture is slightly thick.
  • Place in a food processor, and process until smooth. Set aside to cool completely.
  • For the pastry, place granulated sugar, brown sugar, butter, and lemon zest in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until smooth. Add egg and vanilla extract, mixing until smooth. Scrape down the bowl, and add Sonora Flour, salt, and baking powder, mixing until just combined.
  • Press the pastry into a 4 x 6 rectangle and wrap with plastic wrap. Refrigerate for at least 30 minutes.
  • Remove the dough from the refrigerator and divide in half. Roll each piece between two floured pieces of parchment paper until a 12 x 9 rectangle is formed. Divide the dough along the long side into 3 equal pieces. 
  • Place the blueberry fig mixture into a piping bag, or a ziplock bag with the corner cut off. Pipe a 1 inch section of filling in the center of each strip of dough, and fold over until the seam side is down. Trim 1/4 inch off the ends, and cut each strip into 6 equal pieces, about 2 inches each.
  • Bake for 10 -12 minutes, until lightly browned. Store in an airtight container up to three days.
  • Note: the dough and blueberry mixture can be made ahead and frozen up to one month. Place the blueberry mixture in an airtight container in the freezer. For the pastry, wrap in plastic wrap and place in a large ziptop bag in the freezer. Remove from the freezer the day before and allow to thaw in the fridge. Take out of the fridge 30 minutes before baking.

Products used

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

 

February 25, 2022

Crusty Einkorn Whole Wheat Sourdough Bread

Hard White Wheat

Crusty Einkorn Sourdough Loaf, Einkorn bread recipe
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 (or Bluebird Sonora Flour) (100 grams)
  • 2/3 cup Bluebird Pasayten Hard White Flour (100 grams)
Dough
  • 3/4 cup + 1 tablespoon Leaven (200 grams)
  • 2 1/2-3 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)
  • up to 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, Bluebird Pasayten Hard White Flour and all purpose flour. 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.

Products used

Pasayten Hard White Wheat, whole grain organic flour, fresh milled organic flour, heirloom flour
Organic Pasayten Hard White Wheat Flour
Ancient wheat, Organic whole grain wheat, Einkorn, Einka, farro, ancient hulled wheat, fresh milled organic flour, farm fresh flour
Organic Einkorn Flour