WholeGrainMornings F

Whole-Grain Mornings + Blueberry Breakfast Bars {Giveaway}

by Cassidy Stockton in Contests, Recipes

I am a breakfast fanatic. I simply cannot survive without breakfast and it has to be solidly nutritious in order to function during the day. It should be protein packed and have at least one serving of whole grains or I end up a cranky, hungry mess at 10 am. I love the idea of a sugar-laden breakfast or a one that is fried to a crispy golden treat, but it never works for me.

Needless to say, I was very excited to discover Whole-Grain Mornings by Megan Gordon. Based in Seattle, Megan writes the blog A Sweet Spoonful, contributes regularly to The Kitchn and runs her own artisan granola company, Marge, so to say she knows a little something about writing delicious recipes is an understatement in the extreme. I knew I would love this book before I even looked under the cover and I was right, it’s delicious!

Whole-Grain Mornings by Megan Gordon

I love hot cereal, but even I get a little bored with it day after day. Luckily, this book is filled with creative and exciting dishes to fill you up and keep you fueled throughout the day. Megan keeps some basic, but still whole grain, recipes like Whole-Grain Buttermilk Pancakes, Five Grain Porridge and The Very Best Oatmeal for those mornings where you want something familiar and relatively quick. It’s the other recipes that really pique my interest, though. Zucchini Farro Cakes with Herbed Goat Cheese and Slow Roasted Tomatoes? Yes, please! Huckleberry Cornmeal Custard? Don’t mind if I do (and bravo to Megan for including the elusive huckleberry in her book). Baked Pumpkin Risotto? Stop. Just stop right there. I’m getting too excited for breakfast tomorrow!

Filled with beautiful photos and funny, touching stories, Whole-Grain Mornings is a delightful addition to your cookbook collection. I am excited to be giving away a copy of this lovely book paired with some of our favorite whole grain ingredients to make it easy to get started creating whole grain deliciousness right away! Megan has a lovely recipe for Five Grain Porridge and uses many of the same ingredients throughout her book, so we’ll be pitching in all of the necessary ingredients for this recipe- Barley Flakes, Rye Flakes, Millet Grits, Cracked Wheat and Whole Grain Amaranth. To enter, simply follow the prompts below. If you simply cannot pin all of your hopes on winning this book, head over to Amazon or your favorite book purveyor to pick up a copy today. If you like this recipe, we highly recommend checking out A Sweet Spoonful for more of Megan’s culinary creations.

Whole-Grain Mornings Blueberry Breakfast Bars | Bob's Red Mill

Blueberry Breakfast Bars

Reprinted with permission from Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons by Megan Gordon (Ten Speed Press, © 2013). Photo Credit: Clare Barboza.

These are the ultimate all-purpose breakfast bars. They blend right in with a weekend brunch spread but are also the perfect help-get-me-through-morning-traffic snack. They boast a toasty flavor from the almonds and sesame seeds and a warm fragrance from the marriage of brown sugar and oats. While I love using fresh berries in the summer, in the dead of winter I rely on frozen blueberries I’ve stored from previous farmers’ market hauls. makes 12 to 16 bars, depending on size

Morning Notes: If you can’t find rye flakes, feel free to use more rolled oats instead.

Blueberry Filling

  • 3 cups / 720 ml fresh Blueberries or 1 (12-ounce / 350 g) package frozen blueberries, unthawed
  • 1⁄4 cup / 45 g Natural Cane Sugar
  • 3 tablespoons Unbleached All-Purpose Flour
  • 2 tablespoons freshly squeezed Lemon Juice
  • 1 tablespoon grated Lemon Zest
  • 1 teaspoon Water

Whole Grain Crust

  • 1⁄2 cup / 50 g Rolled Oats
  • 1 cup / 100 g Rye Flakes
  • 3⁄4 cup / 60 g sliced raw Almonds
  • 1⁄4 cup / 30 g raw Sesame Seeds
  • 1 cup / 120 g Whole Wheat Flour
  • 1⁄2 cup / 75 g packed Light Brown Sugar
  • 1⁄2 teaspoon ground Cinnamon
  • 1 teaspoon Kosher Salt
  • 3⁄4 teaspoon Baking Powder
  • 1 large Egg, beaten
  • 8 tablespoons / 115 g cold Unsalted Butter, cut into 1⁄4-inch cubes, plus more for greasing the pan
  • 3 to 4 tablespoons Ice Water

Preheat the oven to 350°F. Butter an 8-inch square pan.

To prepare the filling: In a heavy-bottomed saucepan, combine the berries, sugar, flour, lemon juice, lemon zest, and water. Stir over medium heat until the mixture begins to simmer. Continue stirring until berries just begin to break down and the sauce thickens, 3 to 4 minutes. Remove from the heat.

To prepare the crust: In the bowl of a food processor fitted with the metal blade, pulse together the rolled oats, rye flakes, almonds, and sesame seeds just until they form a chunky, mealy texture, about 30 seconds. Add the flour, brown sugar, cinnamon, salt, and baking powder and pulse a time or two to combine. Add the egg and butter. Add ice water slowly and pulse until mixture just begins to clump together.

To assemble and bake the bars: Press approximately half of the crust mixture evenly into the bottom of the prepared baking pan. Pour the berry filling onto the crust and spread evenly. Scatter the remaining crust mixture across the top as you would for a fruit crisp or crumble—messy and haphazard, but evenly dispersed. Don’t worry about pressing down; it will bake into the bars beautifully.

Bake until the top crumble is golden brown, about 30 minutes. Let cool completely in the pan. Slice into bars. If wrapped and kept at room temperature, the bars will keep for 3 days.

Make It Your Own: Try these with your favorite seasonal berries. Blackberries or huckleberries would be lovely, as would cherries.

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Cassidy Stockton Google: Cassidy Stockton
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Birdspotter Recipe of the Week | Bob's Red Mill

Bird Seed Bread

by Cassidy Stockton in Featured Articles

For the second year, we’ve teamed up with the Cornell Lab of Ornithology to bring bird lovers the ultimate birding photo contest. Each week we’re giving away prizes and sharing some of our favorite recipes, perfect for fueling a healthy, happy day of watching birds. Check back here each week for a great recipe, and don’t forget to vote on your favorites and enter your own photos in BirdSpotter!

This is an easy way to enjoy freshly baked whole grain bread. I’m a novice bread baker and I’ve made this recipe successfully time and again. If you really want a 100% whole grain bread, I recommend this one. As it is, this recipe bakes up beautifully full of seedy goodness, sure to make your feathered friends envious. Serve this with a hot bowl of soup or slice for sandwiches, either way, you are sure to enjoy it.

Birdseed Bread | Bob's Red Mill

Birdseed Bread

Directions

Bread Machine:

Add ingredients to bread machine in the order recommended by the bread machine manufacturer and select basic bread cycle. Let cool completely on a wire rack before slicing.

Makes 1 loaf.

By Hand:

Add honey, yeast and warm water to a bowl and let stand 5 minutes. In a separate bowl, combine flours, salt and seeds. Once yeast mixture has proofed, add oil to liquid, then flour mixture. Mix well and turn out onto flat surface and start kneading, adding flour as needed. Knead for about 5-8 minutes. Place dough in oiled bowl and cover. Allow to rise for 45 minutes, or until double. Punch down loaf and form dough into loaf. Place in an oiled loaf pan. Allow to rise for 30 minutes, or until double. Bake at 375°F for 40-45 minutes.

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Cassidy Stockton Google: Cassidy Stockton
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Cheddar Apple Bread | Bob's Red Mill

Cheddar Apple Bread

by Cassidy Stockton in Featured Articles, Recipes

Apples and sharp cheddar cheese are a delightful pairing in this easy quick bread. If you don’t have our apple pieces on hand, most other dried apples will do- just skip the soaking step. Definitely still include the milk, but you won’t need to rehdryate them. Our apple pieces are crisp and delightful right out of the bag, but need a little softening for baked goods.

True to its name, this quick bread would be wonderful served as part of your Thanksgiving spread or sliced for a mid-morning snack. This recipe claims to make 12 servings, but don’t count on that, we learned at the mill that those “12” servings will go fast. I like the idea of playing around with the cheese, too, maybe make a loaf with sharp cheddar and another with a tangy blue cheese. Yum!

Cheddar Apple Bread | Bob's Red Mill

Cheddar Apple Bread

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 15 minutes
Cook Time:  40 minutes
Yield: 12 servings

Step 1

Combine apple pieces and warm milk and let soak until soft, about 10 minutes.

Step 2

Meanwhile, preheat the oven to 400°F and oil an 8 x 4-inch loaf pan.

Step 3

Combine the dry ingredients in a bowl and set aside. Whisk together apples, milk and eggs.  Fold in dry ingredients along with 1 cup (88g) of cheddar cheese.

Step 4

Pour batter into the prepared pan and top with remaining ¼ cup (22g) cheese.

Step 5

Bake until a tester inserted in the center comes out clean, about 40 minutes.

Step 6

Let cool 30 minutes before serving.

 

Makes 12 servings.

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Cassidy Stockton Google: Cassidy Stockton
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Pumpkin Spice Cream Puffs | Bob's Red Mill

Pumpkin Spice Cream Puffs

by Cassidy Stockton in Featured Articles, Recipes

I know it’s Monday and we’re supposed to have a meatless recipe for Meatless Mondays, but these technically don’t have any meat. I felt compelled to share them far enough ahead of Thanksgiving so you could adjust your dessert plans, and, trust me, you might want to rethink your dessert plans. This classy dessert comes from Kelly of Evil Shenanigans. These cream puffs are much closer to angelic than they are to evil. Yes, they are time consuming to create, but oh-so-worth-it.  Children and adults, alike, will enjoy the perfectly puffy pastry and creamy pumpkin filling. Pair these with an after dinner coffee (cocoa for the kiddos) and everyone will feel utterly spoiled that you put forth such an effort.

Find more amazing recipes by Kelly for all sorts of wonderful dishes from breakfast to dessert at Evil Shenanigans. 

Pumpkin Spice Cream Puffs | Bob's Red Mill

Pumpkin Spice Cream Puffs 

Yield 20

Ingredients:

For the filling:

  • 1 cup Whole Milk
  • ½ cup Pumpkin Puree
  • 1/3 cup packed Light Brown Sugar
  • 2 Tbsp Cornstarch
  • ½ tsp Cinnamon
  • ¼ tsp Allspice
  • ¼ tsp Salt
  • 1/8 tsp Cloves
  • 1/8 tsp Nutmeg
  • 1 Egg
  • 1 Egg Yolk
  • 1 Tbsp Butter
  • 1 tsp Vanilla
  • ½ tsp Unflavored Gelatin
  • 1 Tbsp cool Water
  • 1 cup Heavy Cream
  • 1 Tbsp Powdered Sugar

For the pastry:

Begin by preparing the filling.

In a blender combine the milk, pumpkin, sugar, cornstarch, cinnamon, allspice, salt, clove, nutmeg, egg, and egg yolk. Blend on high speed until the mixture is completely combined, about 30 seconds.

Pour the mixture into a saucepan and place over medium heat. Cook, whisking constantly, until the mixture comes to a boil and thickens, about 8 minutes. Allow the mixture to boil for 30 seconds then turn off the heat and add the butter and vanilla. Whisk until the butter is melted. Pour the mixture through a strainer into a bowl, place a layer of plastic wrap directly over the custard, and chill for 2 hours.

Pumpkin Spice Cream Puffs | Bob's Red Mill

Once chilled combine the gelatin with the cool water and let it sit at room temperature for 10 minutes to bloom. Once bloomed heat for 8 to 10 seconds in the microwave to melt. Cool for 3 minutes.

In the work bowl of a stand mixer fitted with the whip attachment, or in a medium bowl with a hand mixer, combine the heavy cream and powdered sugar. Whip on medium high speed until the cream is fluffy, about 1 minute. Add the melted gelatin and increase the speed to high and whip until the mixture forms firm peaks, about 30 to 40 seconds more.

Stir the chilled pumpkin custard to loosen it, then add it directly to the cream and whip on high for 20 to 30 seconds to incorporate thoroughly. Cover with plastic and chill for 1 hour.

Now, prepare the choux pastry.

Heat the oven to 425 F and position the rack into the center of the oven. Line two baking sheets with parchment paper.

In a medium saucepan combine the water, butter, sugar, pumpkin, vanilla, salt, and cinnamon. Place the pan over medium heat and stir occasionally until the mixture comes to a boil. Reduce the heat to medium low and add the flour all at once. Stirring vigorously, combine the flour and the liquid until it forms a ball. Cook for 2 to 3 minutes, or until the dough leaves a film on the bottom of the pan and is smooth.

Transfer the dough to the work bowl of a stand mixer fitted with the paddle attachment, or a medium bowl with a hand mixer. Cool the dough until it reaches 125 F, about 5 minutes. Once cooled begin beating the mixture on low speed and add the eggs, one at a time, making sure the first egg is fully incorporated before adding the next

Put the mixture to a piping bag fitted with a large round piping tip. Pipe the paste into 2 inch balls onto the prepared baking sheet about 2 inches apart.  If you find the tops of the puffs are very pointy just dampen your finger with water and tamp them down gently.  Bake for 5 minutes, then lower the heat to 350 F and bake for 20 to 25 minutes more, or until the puffs are deeply golden brown all over and sound hollow when gently tapped on the bottom.  Remove the pan from the oven and allow to cool to room temperature.

Once chilled fill the cooled puffs with the pumpkin filling.  You can either use a small star tip to pipe the filling into the bottoms of the puffs, or you can slice the tops of the puffs, pipe in the filling, and then put the tops back on.

Dust with powdered sugar if desired.

Pumpkin Spice Cream Puffs | Bob's Red Mill

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Cassidy Stockton Google: Cassidy Stockton
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Bread Starters: Sour

Bread Starters Part Three: Natural Cultures

by Sarah House in Featured Articles, Recipes

We’ve prefermented.  We’ve baked.  We understand the basic concepts of yeast fermentation!  Now, it’s time for the grand poobah – natural cultures.

Natural cultures have unlimited life (you can keep them alive for practically forever with proper feedings).  You need only flour and water.  The only yeast used is that which is found in the surrounding environment.  It takes about a week to grow a starter and after that, it’s good to go!

There are several names for starters: sourdough, sour, levain, mother, chef, seed, etc., but they are all essentially the same thing.  Hydration amounts may differ but growing, sustaining and using starters follow the same steps.  Below is a recipe for building Bob’s Red Mill Basic Loose Wheat Sour.

Bread Starters: Sour

Building Your Sour

_____ Day 1  

Unbleached White Flour         3 oz

Whole Wheat Flour                 1 oz

Water (85°F)                           4 oz

Mix until combined in a large bowl; scrape down sides.  Cover with cheesecloth or a clean towel and let sit at room temperature for 18 – 24 hours.  *Use a clean non-reactive metal or glass bowl.  Only use plastic if it is clean and free of other odors.

_____ Day 2

Mix well and scrape down sides.  Cover with cheesecloth or a clean towel and let sit at room temperature for 18 – 24 hours. *This should look bubbly and smell “ripe”.  Discard if there is ever mold in the sour.

_____ Day 3

Unbleached White Flour         3 oz

Whole Wheat Flour                 1 oz

Water (85°F)                           4 oz

Sour                                         4 oz

Discard remaining 4 oz of sour (or give out to friends so they can grow their own).  Add flours and water and mix well; scrape down sides.  Cover with cheesecloth or a clean towel and let sit at room temperature for 18 – 24 hours. *There will be quite a bit of waste when building a sour.  Unfortunately, this is necessary so the sour does not get too large to easily maintain or use.

_____ Day 4

Unbleached White Flour         2.25oz

Whole Wheat Flour                 .75 oz

Water (85°F)                           3 oz

Sour                                         6 oz

Discard remaining 6 oz of sour.  Add flours and water and mix well; scrape down sides.  Cover with cheesecloth or a clean towel and let sit at room temperature for 18 – 24 hours.

_____ Day 5

Unbleached White Flour         4.5 oz

Whole Wheat Flour                 1.5 oz

Water (55°F)                           6 oz

Sour                                         3 oz

Discard remaining 9 oz of sour.  Mix water and 3 oz sour until dissolved.  Add the flours and mix well; scrape down sides.  Cover with cheesecloth or a clean towel and let sit at room temperature for 18 – 24 hours. *Cooler water is used from now on to slow down fermentation and build flavor and acidity.

_____ Day 6

Unbleached White Flour         4.5 oz

Whole Wheat Flour                 1.5 oz

Water (55°F)                           6 oz

Sour                                         3 oz

Discard remaining 12 oz of sour.  Mix water and 3 oz sour until dissolved.  Add the flours and mix well; scrape down sides.  Cover with cheesecloth or a clean towel and let sit at room temperature for 18 – 24 hours.

_____ Day 7

Unbleached White Flour         4.5 oz

Whole Wheat Flour                 1.5 oz

Water (55°F)                           6 oz

Sour                                         3 oz

Discard remaining 12 oz of sour.  Mix water and 3 oz sour until dissolved.  Add the flours and mix well; scrape down sides.  Cover with cheesecloth or a clean towel and let sit at room temperature for 18 – 24 hours.

It is now time to decide if you want to use your sour within 24 hours or if it will be time to begin maintenance and storage.  If you are going to store your sour for use at a later date, decide if you want to store it at room temperature with daily feedings or in the refrigerator with monthly feedings.

Maintaining Your Sour   *Feedings eliminate over-fermentation (which occurs when yeast consumes all available food leaving it unable to leaven).

At room temperature

_____ Day 8 and on…

Unbleached White Flour         1.5 parts

Whole Wheat Flour                 0.5 parts

Water (55°F)                           2 parts

Sour                                         1 part

Discard remaining sour as often as needed – always keep at least 8 oz of sour.  Mix water and sour until dissolved.  Add the flours and mix well; scrape down sides.  Cover with cheesecloth or a clean towel and let sit a room temperature for 18 – 24 hours.

In the refrigerator

_____ Day 8 and then once a week every three weeks…

Unbleached White Flour         1.5 parts

Whole Wheat Flour                 0.5 parts

Water (55°F)                           2 parts

Sour                                         1 part

Discard remaining sour as often as needed – always keep at least 8 oz of sour.  Mix water and sour until dissolved.  Add the flours and mix well; scrape down sides.  Cover loosely with a lid and store in the refrigerator.  Feed the same ratio every three weeks.

Now you’ve built your healthy starter and you know how to keep it alive with regular feedings.  But what’s the point of all this work if you never get to enjoy the fruits of your labors?  Let your starter reach its full potential.  Let’s bake some bread!

  You

Yeah!  Oh, wait, hold up.  This starter has been stored in my fridge for the last two weeks.

 Me

Ooooh, um….

You

Are you trying to tell me I can’t just whip up a loaf of bread?

Me

Yes, that is exactly what I am saying.

You

Me

You need to wake it up a bit.  Give it some energy so it can make a great loaf of bread.  You just need to plan ahead a little.

That’s right folks, using a natural culture starter requires some planning.  At least 24 hours if it’s stored at room temperature but, if you store your starter in the fridge, you need to give it four days to gain enough strength to leaven a loaf of bread.  Starters are easy to grow and maintain but if you are not so adept at planning, this aspect may be a drawback.

Using Your Sour  *Plan ahead!

If you are storing your sour at room temperature, make sure to feed it 18 – 24 hours before you plan to bake.  If you are storing your sour in the refrigerator, remove at least half the amount you will be using from the refrigerator four days before baking.  Let it sit at room temperature for 24 hours then begin feeding it for three days before baking.

From here on out, we’ll be referring to ratios and parts.  1 part sour will be the amount of sour you will be starting with (if you follow the instructions below, it will be half the amount you will need for the final bread recipe).  Let’s say your recipe call for 8 oz of starter.  Begin with 4 oz; that will equal 1 part.  Therefore, 2 parts water will be 8 oz, 0.5 parts whole wheat flour will be 2 oz and 1.5 parts unbleached white flour will be 6 oz.  Got it?

At room temperature

_____ 1 Day Before Baking

Unbleached White Flour         1.5 parts

Whole Wheat Flour                 0.5 parts

Water (55°F)                           2 parts

Sour                                         1 part

Remove at least half the amount of sour you will need.  In a large bowl, mix water and sour until dissolved.  Add the flours and mix well; scrape down sides.  Cover with cheesecloth or a clean towel and let sit at room temperature for 18 – 24 hours.

In the refrigerator

_____ 4 Days Before Baking

Remove at least half the amount of sour you will need.  Place it in a large clean ceramic, glass or metal bowl.  Cover with cheesecloth or a clean towel and let sit at room temperature for 18 – 24 hours.

_____ 3 Days Before Baking

Unbleached White Flour         1.5 parts

Whole Wheat Flour                 0.5 parts

Water (55°F)                           2 parts

Sour                                         1 part

Mix water and sour until dissolved.  Add the flours and mix well; scrape down sides.  Cover with cheesecloth or a clean towel and let sit at room temperature for 18 – 24 hours.

_____ 2 Days Before Baking

Unbleached White Flour         1.5 parts

Whole Wheat Flour                 0.5 parts

Water (55°F)                           2 parts

Sour                                         1 part

Mix water and sour until dissolved.  Add the flours and mix well; scrape down sides.  Cover with cheesecloth or a clean towel and let sit at room temperature for 18 – 24 hours.

_____ 1 Day Before Baking

Unbleached White Flour         1.5 parts

Whole Wheat Flour                 0.5 parts

Water (55°F)                           2 parts

Sour                                         1 part

Mix water and sour until dissolved.  Add the flours and mix well; scrape down sides.  Cover with cheesecloth or a clean towel and let sit at room temperature for 18 – 24 hours.

Bread Starters: Sour

That’s what I call a sour!

Baking Day!

Measure the amount of sour you need and follow your recipe as directed.

See?  Refreshing your starter is relatively painless!  And now you have a luscious, fragrant, deeply-flavored loaf of bread.  Totally worth it.

Can I make a gluten free starter?  Yes, just use gluten free flours and remember to include binder gums in the final bread dough.

Can I change of the flavor of my starter?  Yes, beer, buttermilk, yogurt, and fruit juice all provide new and unique flavors.

Will my bread really be that much better using a starter?  Yes.  Go ahead, make a loaf with starter and one without.  You’ll see.  I dare you.

Oh, and if you’re going out of town for awhile, you can always take your starter to the Sourdough Hotel.

Happy Baking!

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Sarah House Google: Sarah House
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Muesli2

Muesli Mayhem {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Gluten Free, Recipes

To get everyone revved up about our new Gluten Free Muesli, we asked some of our favorite bloggers to take a bag of it and create something fun and delicious. They really outdid themselves. These recipes are beautiful and we hope they inspire you to try something new when enjoying our muesli. They all did such a nice job, that we’re having trouble picking our favorite.

Help us choose a winner by voting for your favorite creation. Tell us in the comments which of these recipes should win the grand prize and you’ll be entered to win a prize pack that contains two packages of our Gluten Free Muesli and two Bob’s Red Mill products of your choice (excluding bulk sizes). Many of these bloggers are giving away muesli, too. We’ve indicated which ones are up and running so you can head over and enter to win even more muesli. If that isn’t enough, you can join the fun by taking a picture of yourself with a package of our gluten free muesli and enter our Pinterest and Instagram contests. Read more about that contest here. There are so many ways to win and it’s so easy to enter! Vote for as many recipes as you like, but each person will only be entered to win once. Voting is open until May 2nd at 11:59 pm.

Here they are in no particular order…

Note: To get the recipe, simply click on the link to their blog in the caption, this will take you right to the recipe.

Gluten Free Muesli Bar Recipe:: Amie Valpone, The Healthy Apple

Gluten Free Muesli Bar:: Amie Valpone, The Healthy Apple

Five-Spice Muesli Granola (and Peach-Greek Yogurt Parfaits) :: Heather Sage, A Sage Amalgam {GIVEAWAY}

Five-Spice Muesli Granola (and Peach-Greek Yogurt Parfaits) :: Heather Sage, A Sage Amalgam {Giveaway}

Gluten Free Peanut Butter Muesli Bars:: Janel Ovrut Funk, Eat Well with Janel

Gluten Free Peanut Butter Muesli Bars:: Janel Ovrut Funk, Eat Well with Janel

Muesli Morning Cake Gluten-Free:: Jean, Delightful Repast

Muesli Morning Cake Gluten-Free:: Jean, Delightful Repast {Giveaway}

Dark Chocolate Dipped Peanut Butter Muesli Bars:: Amanda Moore, Bullfrogs & Bulldogs

Dark Chocolate Dipped Peanut Butter Muesli Bars:: Amanda Moore, Bullfrogs & Bulldogs

Muesli Cream Pies:: Carolyn Ketchum, All Day I Dream About Food

Muesli Cream Pies:: Carolyn Ketchum, All Day I Dream About Food {Givaway}

Apple Cinnamon Muesli Breakfast Bake:: Julia Mueller, The Roasted Root

Apple Cinnamon Muesli Breakfast Bake:: Julia Mueller, The Roasted Root {Giveaway}

Gluten-Free Muesli Pancakes with Fresh Berries:: Jeanette Chen, Jeanette's Healthy Living

Gluten-Free Muesli Pancakes with Fresh Berries:: Jeanette Chen, Jeanette’s Healthy Living {Giveaway}

Peach Breakfast Calzone:: Sarena Shasteen, The Non Dairy Queen

Peach Breakfast Calzone:: Sarena Shasteen, The Non Dairy Queen {Giveaway}

Hedgehog Muesli Bars:: Ericka Sanchez, Nibbles and Feasts

Hedgehog Muesli Bars:: Ericka Sanchez, Nibbles and Feasts

 

Strawberry, Banana and Blueberry Muesli Bread:: Claire Gallam: The Realistic Nutritionist

Strawberry, Banana and Blueberry Muesli Bread:: Claire Gallam, The Realistic Nutritionist {Giveaway}

 

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Cassidy Stockton Google: Cassidy Stockton
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flour

Baking with Coconut Flour: Google Plus Hangout

by Cassidy Stockton in Featured Articles, Gluten Free, Whole Grains 101

Join us on March 27th at 12 pm (EST) for a chat about baking with coconut flour. Jeanette Chen, of Jeanette’s Healthy Living, will be discussing the ins and outs of this unique flour with several top food bloggers and our very own Sarah House. Come join the fun and ask questions (we’re also giving away some fun prizes)!

RSVP and get event info here.

If you’re not on Google Plus, it’s very easy to sign up- all you need is a Google account. If you can’t make it, we’ll post the complete hangout video after the chat.

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Cassidy Stockton Google: Cassidy Stockton
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Scones2

Irish Soda Berry Scones

by Cassidy Stockton in Featured Articles, Recipes

Happy St Patrick’s Day!

These scones are an easy, versatile recipe using our Irish Soda Bread Mix. Use berries as suggested, or mix it up with your favorite add-ins. To celebrate in true Irish style, some currants or raisins might be appropriate. Serve these with a pat of butter and some Irish breakfast tea (or a Guinness, we won’t tell).

Irish Soda Berry Scones

Irish Soda Berry Scones

  •     24 oz (4-1/4 cup) Irish Soda Bread Mix
  •     1 cup Water
  •     1/2 cup Oil
  •     1 cup Berries

Directions

Preheat oven to 425°F. In a large bowl, combine mix with water and oil. Stir just until barley combined and then stir in the berries, careful not to over mix. Divide mixture in half. Pat each half into a flattened circle and place on a greased baking sheet about 1-inch apart.  Cut each circle into 6 wedges.  Bake for 15 minutes.  Makes 12 scones.

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Cassidy Stockton Google: Cassidy Stockton
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English Muffins

Bread Starters Part Two: Biga and Poolish

by Sarah House in Featured Articles, Recipes, Whole Grains 101

I hope everyone was able to try out one of the preferments discussed in the previous post (pâte fermentée or a sponge).  What did you notice about your bread?  Was it taller? Stronger?  Nicer crumb?  Fabulous!  Let’s move on to some preferments that offer a bit more flavor along with the great structural boosts they’re known for.

First up:  biga.  Biga is a traditional Italian preferment that is often used with super soft, highly hydrated doughs like ciabatta and focaccia.  This preferment’s ratio of 2 parts flour to 1 part water make for a very stiff mixture that can be hard to mix by hand.  After the initial mix, a biga will look rather useless.  But, give it a few hours and it will soften and hydrate.  You’ll know your biga is ripe and ready when the dough is domed and just beginning to recede in the center.  The best thing about bigas:  they offer a lot of flavor and many qualities of sours without the time commitment.

Biga

Prepare 8 – 24 hours before baking.

  • Flour                30% of total flour from bread recipe
  • Water              equal weight as 15% of total flour
  • Yeast               8 – 10% of total yeast from bread recipe

Biga

 Now it’s time for my favorite in the preferment family (shhh, don’t tell the others):  poolish.  Poolish was originally used in Poland (hence the name) and is such a great preferment that it is one of the most widely used in French bakeries.  That’s right, French boulangers ditched their very own pâte fermentée to use a Polish poolish.  Why is it so popular?  Yes, yes, you’ll get great rise, crust and structure but you’ll also get a fabulous moist crumb with chewy texture and amazing flavor.  Oh, the flavor!  Sweet and tangy and just about perfection.

Poolish is the most hydrated preferment (1 part flour to 1 part water) and looks almost soupy.  This high hydration content is what creates the winning crumb and chew.  Ripeness is indicated when the surface is covered with small bubbles.  If the poolish has risen and then begun to recede (called a “high water mark”) its leavening power is shot.  Do over. And if you’re wondering what to make using a poolish, try this Whole Wheat English Muffins recipe.  They were a huge hit here at Bob’s and I ate three of them in about 20 minutes.  Seriously.

Whole Wheat English Muffins

Poolish

Prepare 4 – 24 hours before baking.

  • Flour                30% of total flour from bread recipe
  • Water              equal weight as 30% total flour
  • Yeast               8 – 10% of total yeast from bread recipe

 

Poolish

 A word about measurements

You may have noticed that, so far, all of the formulas are using percentages and reference weight.  Why is that?  Because measuring by weight is far more accurate than measuring by volume.  If you are serious about baking and want to produce consistently excellent products, use a scale.  Treat yourself.  And your eaters.  Baker’s scales for home cooks are incredibly affordable (Bob’s Red Mill sells this one).  And with the ability to measure in American Standard or metric, you can make delicious recipes from those crazy countries that don’t use our ounces and pounds (which is everyone).

Stay tuned….next week we’ll be pulling out the big guns:  naturally cultured sourdough starters.

About The Author
Sarah House Google: Sarah House
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National Flour Month: Low Carb Flour Primer {Giveaway}

by Cassidy Stockton in Featured Articles, Gluten Free, Whole Grains 101

This is our second post in our series on the different flours we produce. Last week, we covered wheat flour, read all about it here.

When you think of Bob’s Red Mill, the words “low carbohydrate” do not often spring to mind. If you took a look at our product line, you might think all we make are carbohydrates, but as anyone who follows a low carb or paleo diet will tell you, we have quite a few low carb options.

Whether you follow a restricted carb diet for health reasons or simply want to lose a few pounds, these flours are essential for  keeping your sanity and enjoying some of the foods you miss the most on a low carb diet. Here are our most popular low carb flours and some ideas for what to do with them.

Almond Meal/Flour: Almonds are notoriously healthy nuts providing a good amount of manganese and vitamin E , as well as a healthy serving of monounsaturated fats in each 1/4 cup serving. Not only do almonds have a healthy boost of protein, they are also very low in carbohydrates and naturally gluten free. Replacing 25% of the flour in your baking with almond meal will add wonderful texture and flavor while reducing the total carbohydrates.  Although it has a lightly sweet flavor, almond meal can also be used in savory applications. Use almond meal in place of bread crumbs in meatballs, or as a coating for chicken and fish. Browse recipes for almond meal here.

Coconut Flour: Organic coconut flour is a delicious, healthy alternative to wheat and other grain flours. Ground from dried, defatted coconut meat, coconut flour is high in fiber and low in digestible carbohydrates. A single 2 Tbsp serving of coconut flour delivers 5 grams of fiber with only 8 grams of carbs. The light coconut flavor allows coconut flour to blend seamlessly into sweet or savory baked goods. It makes a wonderful coating for chicken, fish or other proteins in place of regular flour or cornmeal. Because of its high fiber content, baking with coconut flour is a unique experience. Coconut flour requires an equal ratio of liquid to flour for best results. Coconut flour can replace up to 20% of the flour in a recipe, but you will need to add an equal amount of liquid to compensate.  We recommend following a recipe designed for coconut flour when getting started. Luckily, we have many recipes to experiment with in our recipe section. Coconut flour is unsweetened and does not contain sulfites.

Bob's Red Mill Low Carb Flours: Almond Meal, Coconut Flour, Hazelnut Meal, Soy Flour

Hazelnut Meal/Flour: Bob’s Red Mill Hazelnut Meal is ground from whole Oregon hazelnuts, or filberts. Hazelnuts are often overlooked for their nutritional value, but these healthy nuts provide a good amount of vitamin E and a healthy serving of monounsaturated fats in each 1/4 cup serving. You can replace up to 30% of the flour in your baking with hazelnut meal to add wonderful texture and flavor.  Hazelnut meal will bring a rich, buttery flavor to your baking while adding an enticing aroma that can only come from high quality hazelnuts. Hazelnut meal can be used in savory applications, as well. Use hazelnut meal in place of bread crumbs in meatballs, or as a coating for chicken and fish.  Our hazelnut meal is not blanched. Find recipes for using hazelnut meal.

Soy Flour: Our soy flour is milled from whole, raw soy beans. This flour is a great source of complete protein, as well as a good source of fiber, calcium, iron, magnesium and phosphorus. You can replace up to 30% of the flour in your recipe with soy flour. Soy flour is naturally gluten free, however we do not produce it in our gluten free facility. Baked goods made with soy flour tend to brown more quickly, so it is best to use a recipe designed for soy flour or to keep a close eye on your baking when using it. Find recipes for using soy flour here.

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Giveaway

We’d like to give one lucky reader a set of our low carb flours- almond meal, coconut flour, hazelnut meal and soy flour To enter, simply follow the directions in the app below. We’ll pick a winner at random from all who enter by 12:01 am on 03/20/13.
a Rafflecopter giveaway

About The Author
Cassidy Stockton Google: Cassidy Stockton
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