Learn to appreciate buckwheat properly with Dan Brophy
Appreciating Buckwheat with Chef Daniel Brophy!
Thursday, March 1 , 2012 5:00-7:00 p.m.! Class fee $40.00
Buckwheat is a versatile grain for healthy meals that can be utilized from breakfast to dinner. The earthy, savory grain dresses up to pare with caviar or down for salads and stuffing. Chef Brophy will demonstrate the use of buckwheat as a flour in Blinis or as a grain in Buckwheat and Lentil Salad or as Kasha with Spicy Maple Pecans. Additional recipes include Buckwheat Coffee Cake and Buckwheat and Summer Squash salad with Garbanzo Beans. Join us as we enjoy this tasty and often misunderstood grain.
Artisan Baking with Whole Grains and Tim Healea!
Thursday, March 8, 2012 4:00-6:30 p.m.
Class fee $50.00
Award winning baker Tim Healeaof SE Portland’s Little t American Baker will demonstrate how to incorporate whole grain flours into traditional artisan yeasted bread recipes, yielding loaves with superior nutritional content and unique flavors and aromas. Tim will make a versatile Whole Wheat Egg Bread that can be braided like Challah and is perfect for sandwiches and french toast. The same dough will be used to create sweet Cinnamon Raisin Morning Buns. Also on the menu are Barley Pretzel Rolls, made with a traditional process, and a 10-Grain Carrot Loaf that utilizes multigrain cereal and organic carrots. This is a hands-on class, so be sure to bring these supplies:A large mixing bowl, a half sheet pan or cookie sheet and a bench scraper/knife, an apron, a washcloth and a hand towel.
Pasta 101 with Chef Ivy Manning!
Thursday, March 15, 2012 Class fee $40.00
5:00-7:00 p.m. Love fresh pasta, but don’t love shelling out lots of cash for tender, toothsome noodles? Join cookbook author and food writer Chef Ivy Manning for her back-by-demand Pasta 101 class and learn the ins-and-outs of hand crank and electric pasta makers, plus recipes for Semolina Pasta Dough, Tagliatelle with Creamy Porcini Sauce, Spaghetti with Classic Marinara Sauce, and Homemade Seeded Crackers! Some hands-on pasta making will be included, bring an apron!
I loved Artisan Bread in Five Minutes a Day and Healthy Bread in Five Minutes a Day, so I was thrilled to hear that Jeff Hertzberg and Zoë François were coming out with a book dedicated to making pizza and flatbread in their signature “five minutes a day” style. The theory behind this method is to make a big batch of dough on Sunday (or any day) and use it to bake homemade bread, or in this case pizza, quickly when pressed for time. Having done it myself, I can truly say it’s a lifesaver on a weeknight when you need bread to go with dinner. Sure, you can stop by the bakery and pick up a loaf, but it won’t taste nearly as good as a fresh loaf and it definitely won’t fill your home with the smell of freshly baked bread.
Artisan Pizza and Flatbread in Five Minutes a Daytakes the work out of pizza dough. I don’t know about you, but I have yet to find the magical combination of ingredients that yield a delicious homemade pizza. The closest I’ve gotten was using the Healthy Bread in Five recipe, so I was beside myself to learn about this book entirely dedicated to pizza. Just looking at these photos, it’s easy to tell that these recipes will allow you to create chewy, crunchy pizzas with little effort. My proposition? Forget ordering delivery pizza on Friday and plan ahead. Make a batch of dough on Sunday, it only takes a few minutes, and pull it out on Friday. Follow the directions below and you’ll have a tastier pizza in less time than it takes to get a delivery on Friday night (45 minutes in my neck of the woods). Not only that, but you’ll know what went into it (no nasty preservatives) and you can feel proud that you created such a splendid meal for your family.
Oh yeah, and the best part? This book has GLUTEN FREE recipes too!!
To show you just how great this book is, Jeff and Zoë, are sharing this recipe and their signature method with you here. I know, it looks daunting, but try it and then see what you think. I can tell you what I’ll be doing this weekend! They’ve also generously offered up three copies of Artisan Pizza and Flatbread for you to win. In addition to that, we’ll kick in a 5 lb bag of our whole wheat flour (or a gluten free alternative) and an 8 oz package of our active dry yeast so you can get started right away. (If you haven’t tried our yeast, let me just say that I can tell a huge difference between ours and those little yeast-packets.)
Whole Wheat Pizza Margherita (Mozzarella, Tomato, and Basil)
Adapted from Artisan Pizza and Flatbread in Five Minutes a Day,
by Jeff Hertzberg and Zoë François Thomas Dunne Books, 2011
Makes enough dough for at least eight ½ -pound pizzas or flatbreads (about 12 inches across). The recipe is easily doubled or halved.
3-¼ cups lukewarm Water
2 Tbsp Olive Oil
1 Tbsp Active Dry or Instant Yeast (or 1 packet)
1 to 1½ Tbsp Coarse Salt
2 Tbsp Sugar, Honey, Malt Powder, or Agave Syrup
3-½ cups Unbleached All-Purpose Flour
3-½ cups Whole Wheat Flour (“white” whole wheat or traditional)
⅓ cup Tomato Sauce
3 ounces fresh Mozzarella Cheese (cut into 1/2-inch chunks)
4 fresh Basil Leaves (whole, thinly slivered or torn)
Olive Oil for drizzling over the pizza before baking
Flour, Cornmeal or Parchment for the pizza peel
Mixing and Storing the Dough
Add olive oil, yeast, salt, and sweetener to the water in a 5-quart bowl or in a lidded (not airtight) plastic food container.
Measure the flours with the “scoop-and-sweep” method. Then mix with the liquids: Add both flours and mix with a wooden spoon, dough whisk or a heavy-duty stand mixer (with paddle). Don’t knead, it isn’t necessary.
Allow to rise: Cover with a lid (not airtight), leave it open a crack for the first 48 hours and allow the dough to rise at room temperature until it begins to flatten on the top, approximately 2 hours. Do not punch down the dough!
After rising, refrigerate and use over the next 10 days; the dough will develop sourdough characteristics with storage. Fully refrigerated wet dough is less sticky and is easier to work with. The first time you try our method, it’s best to refrigerate the dough overnight (or at least 3 hours) before use. Once refrigerated, the dough will collapse, and it will never rise again in the bucket—that’s normal.
On Pizza Day
Prepare and measure toppings in advance: This will help you top the pizza quickly so you can get it into the oven before it sticks to the pizza peel.
Thirty minutes before you’re ready to bake, preheat a baking stone at your oven’s highest temperature, with the baking stone placed in the bottom third of the oven.
Shape a ball in 20 to 30 seconds. Prepare a pizza peel with flour, cornmeal or parchement to prevent sticking. Sprinkle the surface of the refrigerated dough with flour. Cut off a half-pound (orange-sized) piece of dough, using a serrated knife or kitchen shears. Hold the piece of dough and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the dough a quarter-turn as you go to form a ball.
Flatbread recipes, such as this Fougasse, are abundant in this wonderful resource, as well.
Roll out and stretch a pizza crust: Flatten the dough with your hands and a rolling pin on the counter or directly onto the pizza peel to produce a ⅛-inch-thick round, 12 inches across, dusting with flour to keep the dough from adhering to your work surface. Use a dough scraper to “un-stick” the dough as needed, and transfer it to the prepared pizza peel if you haven’t stretched the dough directly on one. When you’re finished, it should have enough flour under it to move easily when you shake the peel. The pizza should move freely. If it doesn’t, use the dough scraper and some flour to un-stick.
Add the toppings: Spread the tomato sauce over the dough, leaving a half-inch border at the edges, then add the cheese and basil, and sprinkle with a pinch of salt. Drizzle a little olive oil over the pizza.
Slide the pizza onto the preheated stone: Place the tip of the peel near the back
of the stone, give the peel a few quick forward-and-back jiggles and pull it sharply out from under the pizza. Check for doneness in8 to 10 minutes and turn the pizza around
in the oven if one side is browning too fast. It may take up to 5 more minutes. Allow to cool slightly, preferably on a wire cooling rack, so that the cheese sets.
Recipe copyright 2011, Jeff Hertzberg and Zoë François, adapted from Artisan Pizza and Flatbread in Five Minutes a Day (Thomas Dunne Books, 2011). Photos courtesy of Mark Luinenburg (MarkLuinenburg.com)
To enter the contest, please tell us what your favorite pizza topping is in the comments, then be sure to click in the box below to say “I did this.” If you don’t have a facebook account, you can set up an account with an email address. Extra entries can be earned by completing the tasks below.
Known for their healthy omega-3 & 6 fatty acids and ample amount of fiber, flax seeds can be a great addition to any recipe. Whether it’s flavor, crunch, texture or health that concerns you, Bob’s Red Mill Flax Seeds provide what you need. For the month of January all of our flax seed products from organic golden flax seed meal to normal brown flax seeds are on sale. That’s right 20% off in our store and on the website.
In the bakery we use flaxseed meal to top our scratch biscuits, to amplify some breads, and mostly as an egg replacer. When added to a recipe, flaxseed meal will often change the texture of the finished product making it chewier and sometimes a bit dry, if extra moisture isn’t added. Whole flaxseeds are also used in many of our breads including our best seller, 10 Grain. Adding whole flaxseeds to a recipe will also permit a chewier texture, and a delicious crunch. If adding flaxseeds to yeasted bread, we recommend soaking them prior to mixing. This can be done by adding the flaxseeds to the allotted amount of water called for in the recipe. 30 minutes before mixing will suffice, but the longer the soak the better. Similar to all of our grains they are best kept in the fridge or freezer.
The following recipe is a vegan banana bread with an addition of flaxseeds. Try both kinds of flaxseeds, brown and golden, same nutritional value, just different color. This delicious bread is also great with blueberries or your favorite nut. Enjoy and Happy Baking!
½ cup Golden Brown Sugar (do not use dark brown sugar)
½ cup Granulated Sugar
1 cup roasted and mashed Sweet Potato
2 Tbsp Whole Milk
2 tsp Orange Zest
½ cup chopped Pecans
Orange Icing (recipe below)
Preheat oven to 350° F and grease and flour standard size ( 8 ½ x 4 ½ x 2 ½ ) loaf pan.
In a medium-sized bowl, add flours, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and mace, and mix together with a whisk. Set aside.
In a stand mixer fitted with the paddle attachment or with a hand-held mixer, add eggs and blend on medium speed until well mixed. Add vanilla. With mixer running on medium speed slowly pour extra virgin olive oil in a steady stream into the bowl until fully incorporated with the eggs and vanilla.
Add sugars, mashed sweet potato, orange zest, and milk and mix until combined.
Add dry ingredients all at once and mix just until combined. Do not over mix.
Add chopped pecans and fold into batter by hand.
Pour batter into prepared loaf pan and place into preheated oven for 55 minutes to 1 hour. The loaf is done when a wooden skewer is inserted and removed and a few crumbs remain.
Cool loaf in pan for 10 minutes before removing to cooling rack. Loaf must be completely cooled before icing.
Makes 1 loaf.
2 cups Confectioner’s Sugar, sifted
2 Tbsp fresh Orange Juice
2 tsp Whole Milk
½ tsp Orange Zest
Mix all ingredients together with a wooden spoon and pour over loaf. Icing will be thick.
1-1/4 cup Milk or Dairy Free Milk alternative (soy, almond or hemp)
additional Cinnamon and Sugar for sprinkling on top
1 tsp Vanilla
1 Tbsp Turbinado Sugar mixed with 1/4 tsp Cinnamon for topping
Preheat oven to 350°F. Coat 3 – 5.75″ x 3.35″ x 2.25″ mini loaf pans or 1 9 x 5 loaf pan with California Olive Ranch Mild and Buttery Artois Ranch.
Combine oil, egg, vanilla and milk in a bowl. In a separate bowl, combine the sugar, flour, cinnamon, baking soda, xanthan gum, baking powder and salt. Gradually add the dry ingredients into the wet. Mix just until combined. Pour into prepared loaf pan. Evenly sprinkle each loaf with the cinnamon and sugar topping mixture.
Cook for 35-40 minutes for mini loaves, 50-60 minutes for a large loaf or until a toothpick inserted in the center comes out mostly clean with a little bit of gooeyness on it. You can remove it from the pan after it has cooled for about 10 minutes or leave it in the pan and give it as a gift.
This recipe comes from Marnely Rodriguez, author of Cooking with Books, as part of our Bake a Healthier Holiday partnership with California Olive Ranch.
When baking with olive oil, you want oil that will not only add moisture to your baked goods, but will also add a layer of flavor. California Olive Ranch’s Artois Ranch is just that; it brings a delicate buttery taste and a mild underlying olive depth that pairs perfectly with the nuttiness of Bob’s Red Mill Almond Flour.
Using almond flour in quick breads provides flavor, but more importantly, a supportive crumb structure. Living in New England, fresh cranberries were an obvious addition to cut the sweet buttery taste and add some tartness. Milk chocolate chips can be substituted for dark chocolate chips as well. Serve with fresh cranberries as a treat for a holiday brunch or top with whipped cream and shaved chocolate for a special dessert!
Preheat oven to 350°F. Grease a loaf pan with a little olive oil. Set aside.
Whisk together flours and baking powder and stir in fresh cranberries and chocolate chips. Reserve.
In a medium bowl, whisk together olive oil, sugar and eggs. Add vanilla and incorporate.
Add dry ingredients to the wet ingredients and stir until incorporated. Pour into loaf pan and bake for 35-45 minutes, until bread is done. To check doneness, touch the center of the cake, and if it springs back, it’s ready.
I bet you didn’t know that today is National Homemade Bread Day. Who knew homemade bread got its own day? I thought any day you made bread at home would be homemade bread day… Well, it turns out that today, November 17 is the official day to celebrate homemade bread. Instead of limiting our focus to just more bread recipes, we’re going to share some recipes for turning that loaf of delicious homemade bread into stuffing.
Stuffing made our list of intimidating items and my guess is that it’s the actual bread component that causes the stress- after all, stuffing is pretty basic. The principles of a good stuffing are the same whether you use gluten free bread or conventional bread—you want to use day-old, or oven-dried bread, so plan ahead. To really save yourself time, bake a loaf of bread this weekend and let it sit out overnight. Then dice it and freeze it until Wednesday night.
It’s hard to boil down the basics of stuffing when every region of the United States has its own way of doing things. Here are some pretty simple gluten free bread recipes that you can use in the basic gluten free stuffing recipes that follow. Want a truly simply way to make stuffing? Try our Gluten Free Homemade Wonderful Bread Mix- it’s fairly basic and a great place to start your gluten free bread baking education. We also have a great Gluten Free Cornbread Mix, if that’s more your style.
Spread walnuts on a cookie sheet and toast in over for 8-10 minutes, or until lightly toasted. Remove; coarsely chop.
Prepare a bread pan or muffin tin*.
In a medium bowl combine flour, almond meal, brown sugar, baking powder, xanthan gum and salt. In a medium bowl or Kitchen Aid, mix (using flat beater attachment) eggs, yogurt, vanilla, orange zest; add dry ingredients. Combine. Add cranberries and toasted walnuts. Combine.
Pour the batter into prepared baking pans or muffin tin and bake for about 1 hour, until sides pull away from edges of the pans, or until a toothpick inserted in the center comes out clean. Remove the pan from the oven and place on a wire rack to cool for 10-15 minutes. Remove from pan. Serve warm. Share with your friends, family and training partners.
*Muffins are great real food snacks for training rides and fit perfectly in your jersey pocket.
Adapted from a recipe in Real Simple, November 2011.
I first picked up Healthy Bread in Five Minutes a Day in January of 2010 and I still love it. I really can’t say enough good things about this book- it takes all of the work out of bread baking. Each recipe starts with a basic bread dough that’s easy to throw together and takes no time for rising. Simply use a big container and put the dough in the fridge until you’re ready to use it. This book is full of great recipes for everything from cinnamon rolls to pizza crust. Each takes only a portion of your dough and turns it into something magnificent. It’s also chock full of simple, healthy bread recipes. The only draw back to this book is that most recipes need your dough to rest and come to room temperature before baking. Like any other good bread recipe, this means about 90 minutes of resting/rising. As long as you plan ahead, you should have no problem. Read more about my experience baking from this book here.
How to enter:
Leave us a comment on this post and tell us what kind of bread is your all-time favorite, THEN CLICK ON “I DID THIS” in the widget below so you can be entered. It doesn’t have to be fancy, it can be a simple answer like “rye” or it can be that special crusty French bread you had at that Parisian street market 10 years ago. We’ll select a winner randomly from all who enter by midnight on 11/13/11.
Every endurance athlete (this includes cyclists) needs healthy, whole gain carbohydrates to provide the fuel needed to practice our sport. This easy to make bread is great toasting in the morning, eating with dinner or for bringing along with you on long rides in lieu of power bars. The grains provide an easy to eat, easy to digest source of complex carbohydrates and protein.
As far as I know, this is an original recipe. All ingredients in bold type are Bob’s Red Mill brand
Dissolve 1Tbsp Active Dry Yeast into 1/4 cup of luke warm (100 degree) water
In a Kitchen Aid Mixer Bowl (or a large stainless bowl if you’re rockin’ old school by hand) combine
With bread hook (or with a spoon or whisk if not using mixer) stir all dry ingredients until fully blended using low speed.
2Tbp Canola Oil
Start mixer on lowest speed and pour in dissolved yeast (do your best to get all residue in)
continue to mix slowly.
1 3/4 cup luke warm water slowly (about 1/4 to 1/3 c at a time) pouring in until the dough forms a proper consistency that is elastic but not sticky or dry. If it appears your dough is dry add more water one Tablespoon at a time. If your dough is very soft or sticky, add Whole Wheat Flour 1 Tablespoon at a time, allowing additional water or flour to fully incorporate before adding more.
Knead dough with bread hook at medium high (you may need to hold the mixer down to keep it on the counter) for 5 minutes, or vigorously knead by hand for 7-10 minutes.
Remove dough from dough hook and allow to rise in the bowl, covered with damp paper towel for 30 min.
When first rise is complete, if you choose, you can add herbs such as 1/4 cup freshly chopped chives or 2T chopped rosemary or thyme leaves.
Preheat oven to 350°F degrees
Punch risen dough with the dough hook and mix at low speed for two minutes. Remove from mixer and move to a floured surface. Hand knead lightly, and cut dough into two equal halves with a knife or pastry cutter. Form dough into the shape of your loaf pan – round or rectangular and place into oiled and flour dusted pan. Cover once again with damp paper towel and allow the loaves to rise for 10 minutes.
When second rise is done, bake at 350°F for 40 minutes.
Remove from pan onto cooling rack.
I’ve done this bread with both quinoa and millet and amaranth or spelt flour. It’s great either way or with any combination you choose of the 4. Also, I’ve done it with or without herbs – it’s great either way.