Lost Bread Co.

Zines & Recipes

— Colorful stories, recipes and grainfully bad puns.

 

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BARLEY LEGAL BRIEFS

  • HISTORY

    • Timeline, Allison Carafa

  • FOOD WAYS

    • Lama Losang’s Tsampa, Katherine Rapin interviewing Lama Losang Samten

  • FROM THE FIELD

    • Next Step Produce, Katherine Rapin interviewing Heinz Thomet

  • BOOZE

    • Dutch Malt Whiskey, Katherine Rapin

  • TIPS & RECIPES

 

BUCKWILD

 

EMMERGERD

 

YOU SPELT IT YOU DEALT IT

 

EINIKORN

 

SORGHUM

  • FOODWAYS

    • You Are What You Eat, Katherine Rapin interviewing Chris Bolden-Newsom

  • HISTORY

    • Kick ‘n Stitch, Katherine Rapin interviewing Mark Hernig

  • BOOZE

    • Baijiu, Katherine Rapin

  • ARGRICULTURE

    • Experimental Farm Network, Katherine Rapin interviewing Nate Kleinman

  • TIPS & RECIPES

 

WHITE WHEAT

 

WE’RE ALL EARS

  • FOODWAYS

    • Salt Rising Bread, Sam DeGennaro

    • Masa Cooperativa, Katherine Rapin

    • Anadana. Anaconda. Amadana. Amadama. Homana homana HOMADAMA, Alex Bois

  • FROM THE FIELD

    • The Knitty Gritty, Katherine Rapin interviewing Teddy Moynihan

    • Seed Stewardship, Alex Wanger

  • TIPS & RECIPES

  • FUTURE

    • When Everybody Eats, Charlyn Griffith-Oro

 

PUSSY RYEOT

 

S’WHEAT TALK

  • YOU ARE WHAT YOU WHEAT

  • FROM THE FIELD

    • GrAiNZ, Katherine Rapin

    • Green Meadow’s Grains, Katherine Rapin

  • FOODWAYS

    • Kishk: An Ingredient That Defines Culture, Kenan Rabah

  • RECIPES & TIPS

  • HISTORY

    • I’ve Sent Thee Bran, Thomas Livezey

 

WHATEVER FLOATS YOUR OAT

 
 

MALTED CHOCOLATE CHIP COOKIES

We included these sweet ‘n salty cookies in the fresh share and we sell them at farmers’ markets, too. They’re a breeze to make at home -- hit us up for the smoked malt flour!

You’ll Need:
290 g Spelt flour
47 g sifted smoked malt flour
2 eggs
229 g butter (room temp)
269 g demerara sugar
8 g salt
5 g baking soda
269 g dark chocolate

In large bowl, whisk together the flours, salt and baking soda. In mixer fitted with paddle attachment, cream together the butter and sugar on medium speed for 3-5 minutes. Add eggs one at a time, scraping down the bowl intermittently to ensure even mixing. Add flour in thirds and mix on low speed until just combined. Scrape down the bowl and add chocolate. Mix until just combined. Chill dough 30 minutes. Meanwhile, preheat oven to 350 degrees F. Portion dough on parchment-lined baking pans, in 2 tbsp rounds, leaving 2 inches between each cookie. Bake 10-15 minutes, or until desired chewy / crispy / melted consistency is reached (everyone’s different). Makes 15 cookies.

TOASTED NAKED BARLEY

Barley grows with an inedible fibrous hull protecting the seed cover, which must be removed for human consumption. Typically, de-hulling the barley via pearling also removes parts of the nutrient-rich (and tasty!) bran and germ of the barley. The barley we provide in our share is naked barley, a variety with a healthy sense of body confidence and a hull that falls off easily without the need for aggressive processing

You’ll Need:
1 cup naked barley
1 1/4 cup H2O
Salt (to taste)

Retaining the flavors and nutrients of the whole barley kernel also means that our barley needs some extra TLC in the kitchen over the pearled stuff, but it’s so worth it! Cover the barley with water and let soak overnight or 6-12 hours. Rinse it well and bring fresh water to a boil. Add barley and lower to a steady simmer. Cook covered for 35-45 minutes (to desired tenderness). Strain, salt, and enjoy right away, throw in a soup or store in the fridge in anticipation of a truly righteous Fridge Salad:

If you’re feeling particularly productive, cooking naked barley in advance is a lifesaver for throwing together what I affectionately call “Fridge Salad.” Have some roasted kabocha squash hiding in the back of your fridge? Refry those sweet babies and toss them in! Questionable mustard greens that need some love? Barley’s nuttiness is a perfect match. Wondering what to do with that pesto you ambitiously made last July? I mean, you could definitely just give it to me and I’ll eat it with my bare hands, but it’s probably in everyone’s best interests if you toss it in your Fridge Salad. In fact, little cheese nubbins that have evaded prior consumption, those last few olives, and maybe a stray anchovy or two are all primo companions for a salty, funky dish that’ll have you cleaning your refrigerator on the regular.

ROASTED BARLEY TEA

Both the pre-toasted barley and the brewed barley tea have a very long shelf life, though closer to the roasted/brewed date is always best. Leftover barley can be composted! Leftover tea makes a great cooking liquid, sauce base, brine, etc!

You’ll Need:
450g Roast Toasty Barley
2L H2O

To roast barley, pre-heat oven to 400F. Spread whole barley on a sheet tray and place in oven. Roast for 15-20 mins, or until grains take on a golden brown. Let cool and store in air tight container.

For tea: Bring 2L of water to a boil. Pour over roasted barley. Steep barley in fridge or on countertop for about 12 hours. Strain using a fine mesh strainer or cheesecloth. Please note! This cannot be reproduced with pearled or naked barley, since much of the flavor comes from the roasty toasty hull.

CARAMELIZED MAPLE CHOCOLATE TART

Buckwheat Shortbread Crust:

You’ll Need:
120g Buckwheat flour
100g Sunflower flour (Hudson Valley Cold Pressed Oil, NY)
40g Central milling ap flour
2g Baking powder
2g Salt
168g Unsalted Butter
100g Natural cane sugar
40g Yolk

Paddle room-temp butter, sugar, and salt in an electric mixer until smooth. Incorporate yolks, then slowly incorpo-rate sifted dry ingredients (all flours and baking powder) until dough comes together.

If using a sheet tray: Roll dough in between 2 sheets of parchment paper to the final shape you want (will be equivalent to size of a ¼ sheet tray), freeze. When frozen unpeel from parchment and set in freshly parchment-lined ¼ sheet tray.

If using a tart tray: when dough is thoroughly mixed, press with fingers into greased and parchment-lined tart tray, creating an even thickness shell on the bottom and walls. Freeze.

Bake crust at 350 in a home oven, 325 in convection, for 12-15 min, until when you press your finger into the center, the shell barely breaks instead of forming a greasy depression. Cool.Optional: line tart with layer of chopped prunes or dates.

Caramelized Maple Filling:

You’ll Need:
160g Natural cane sugar
200g PA maple syrup
300g Bittersweet chocolate
200g Butter
270g Egg
50g Buckwheat flour
6g Salt

Have all of your ingredients scaled out and in separate dry bowls, ready to go. Heat a thick-bottomed stainless steel pot until very hot. Make a dry caramel by dusting the sugar in the pot, letting it melt and moving around with dry rubber spatula to evenly melt and begin to brown the sugar. Then dust more, repeating the process until all of the sugar is melted and caramelizing to be umber-colored and aromatic, before the point of burning.

Add maple syrup in a steady stream, whisking as you go. Let any seized portions melt down and continue caramelizing until fragrant, before burning. Add butter and salt and melt. Stir thoroughly. Add chocolate and whisk to incorporate until perfectly smooth. Remove from heat. Temper eggs with some of the chocolate, then whisk into pot and stir until smooth. Incorporate buckwheat flour.

Turn out into baked and cooled tart shell. Bake at 325 for 10 min. Check for slight cracking around edges and a slight spring in the center, adding 1-5 minutes as necessary. Cool completely and slice with a sharp knife dipped in hot water and dried to get the cleanest cuts. Serve with whipped creme fraiche.

SCRAPPLE RECIPE

You’ll Need:
2lbs Pork (shoulder, shank or head)
.5lbs Liver
3 qts. Pork stock (made from the pork cooking process)
1lb Cornmeal
12 oz. Buckwheat flour
1⁄4 Cup Salt
1⁄4 Cup Pepper
1⁄4 Cup chopped Sage

Scrapple is a long process so plan on starting it and finishing it the next day. First put your pork and liver in a large pot and cover it with water. Bring it up to a boil and simmer it for 3-4 hours until the meat is falling off the bone. Strain the broth and let the meat cool down until you can shred it with your hands. Pick all the meat off of the bones like you are making pulled pork. If you have a grinder, pass the meat and liver through the plate with the widest holes. If you don’t have a grinder, just chop the meat and liver into small pieces.

Take 3 quarts of the pork stock that you made from cooking the meat and bring it up to a boil. Stir in the sage, salt and black pepper. Continue whisking the broth while pouring the grains in a steady stream. Let it come to a boil while continually stirring. Add the meats and continue stirring until it’s a homogeneous mass. It will get really thick and will be really hot so be careful.

Pour into loaf pans and let cool over-night. The next day, turn out the scrapple and cut off about 1⁄4 inch slices. Heat up a cast iron pan or thick-bottomed sauté pan. Add a few tablespoons of oil and when it is very hot place your scrapple slice in. When it’s dark and has a nice crust, flip it over. Sear this side, transfer to a plate and enjoy. Serve with your favorite breakfast items; eggs, pancakes, etc.

The best sauces to eat with scrapple are a little acidic and contrast with the meatiness of the dish. Hot sauces are really good, as are fruit butters

BUCKWHEAT OLD FASHIONED

You’ll Need:100g buckwheat infused bourbon
1 teaspoon simple syrups (or, if you’re lazy, 1 teaspoon white sugar)
3 dashes Angostura bitters
1 small orange wedge
2 teaspoons cold water

In a highball glass (or a coffee mug - we don’t judge) partially filled with ice, stir together simple syrup, bitters, and water. Add bourbon and stir until homogeneous. Twist the orange wedge to express the oils in the peel, then squeeze in the juice. Embrace the buckwheat buzz.

KASHA

In Eastern European tradition, buckwheat/kasha is a grain used for all meals. The two most common are a breakfast cereal and a savory side dish. Cooking kasha is as simple as simmering it in the liquid of choice until soft. For a simple but filling breakfast, try cooked and cooled kasha with milk or yogurt, topped with honey and fresh berries. To assemble yourself a hearty winter side, get together the following:

To Make 4-6 Servings You’ll Need:400g kasha (dark-roast buckwheat groats)
400g water
3 medium white onions, diced
50g white miso
20g Worcestershire sauce
60g apple cider vinegar
450g (1lb) shiitake mushrooms, sliced
150g toasted pine nuts

Place a lightly oiled pan on low heat and begin caramelizing the diced onions. While the onions are doing their thang, bring water to a boil in a medium pot. Add the kasha and lower to a simmer. Let cook, covered, for 5 minutes, then remove from heat and set aside. In a small bowl, whisk together, miso, Worcestershire and vinegar. Once the onions have browned thoroughly and become translucent (15-20 minutes), deglaze the pan with your whisked liquids. Stir in the mushrooms and cook until they become tender and meaty. Toss the onion-mushroom jawn with the kasha and pine nuts. Serve and enjoy hot or cold.

BUCKWHEAT PIE CRUST

Makes five 6” crusts scaled at 90g or one 9” pie

You’ll Need:
100g butter, cut into small cubes
150g all purpose flour
100g Malted buckwheat flour
10g Sugar
7g Salt
85-90g Ice water

Hand method: In a large bowl, whisk together the flours, sugar, and salt. Using a pastry cutter or finger tips, cut cold butter into dry ingredients until very small (pea-sized) pieces of butter remain. If using finger tips, flake some pieces of the butter into flat pieces to support crust flakiness. Make a well in the dry ingredients and slowly add ice water. Gently mix until dough just comes together. Pat into a ¾ inch disc, wrap in plastic and chill until ready to roll (at least 30 minutes).

Stand mixer method: Using paddle attachment, mix together all dry ingredients on low speed. Add cold butter and mix until butter has broken down into small pieces / flakes. Slowly add water and mix until dough barely comes together. Dump onto work surface and knead once or twice to bring the dough together. Pat into a ¾ inch thick disc, wrap in plastic and chill until ready to roll (at least 30 minutes).

Roll out pie crusts to 1/8” thickness (roughly two quarters stacked), and line desired tins/baking vessels.To pre-bake pie crusts, dock crusts in pans evenly all over with a fork and bake at 375 degrees for ~10 minutes until edges of crusts begin to take on color and center feels drier than greasy when poked. Remove from oven and cool completely before filling.

BUCKWHEAT CREPES

Makes four(4) servings

You’ll Need:
75g sifted malted buckwheat flour
75g all purpose flour
100g egg
250g milk
35g water
85g melted butter
10g sugar
6g salt

Scale all ingredients into blender, eggs/liquids first. Blend well until smooth. Rest at least 20 minutes. That’s it.

Heat a non-stick or well-seasoned cast iron pan on very low heat until it is evenly hot (about 10 mins). Add a large knob of butter to pan, wait for it to sizzle and melt completely. Use an absorbent paper towel folded over several times to absorb all the melted butter. This will be your ‘grease rag’, with which you will swipe the pan all over between every crepe.

Turn heat up to medium for a minute and swipe the pan with melted butter. Stir the batter to re-emulsify before filling a small ladle. Holding the pan at a steep angle, deposit the entire ladle at once and rapidly swirl/angle the pan to distribute the batter as thinly and evenly as possible.

When small bubbles have appeared, popped, and set throughout the entirety of the surface of the cooking crepe, it’s time to flip using a spatula or, having loosened the crepe, with a flick of the wrist. Cook the other side briefly, 1-2 minutes max, and deposit on a warm plate.

Note: Finished batter holds in the refrigerator for 1-3 days. Finished crepes can be held for an hour or so in a warm oven, turned off. Place a heat resistant plate/platter in your oven and turn on to it lowest setting for 10 minutes. Turn off oven, leaving plate inside. Put a large, very lightly dampened kitchen towel on top of plate. As crepes finish cooking, stack them in center of towel, covering the stack up with the edges of the towel between cooking.

SUGGESTED TOPPINGS
-Fried Runny Egg
-Pan-Fried Leeks
-Salty Ham & Sharp Cheese
-Nut Butter & Thinly-Sliced Bananas
-Butter, Sugar and a Squeeze of Lemon

TO MAKE BLINIS
Omit the water and add 3g baking powder. Make small, slightly thicker rounds in the pan and, when small bubbles appear and pop, flip and cook until golden. Top with creme fraiche, trout roe and thinly sliced green onions or chives.

BUCKWHEAT BROWNIES

When’s there’s a pan of these around, we will not be stopped.

You’ll Need:
395g butter
350g sugar
300G egg
397g dark chocolate
161g buckwheat malt
70g all purpose flour
1/2 teaspoon salt

Melt the chocolate over a double boiler and stir every few minutes to make sure it heats evenly (burnt chocolate is yucky). Cream the butter and sugar in a stand mixer until light, scrape the bowl, and then add the eggs, one at a time. Drizzle in the melted chocolate and scrape the bowl once more. Make sure your batter is homogeneous before adding the flour mixture. Combine your buckwheat malt, flour, and salt in a small bowl and add half at a time to the mixer. Try your best not to eat it all before it gets into the oven, although us Lost bakers have a zero-shame brownie batter policy. Bake in a 9x13 pan at 350* for about 25 minutes, depending on how fudgy you’re feelin’.

EMMER FARRO MISO NOODLES

Keep in mind this is the ultra basic version of this recipe, presented just to highlight the marriage of miso and butter, as well as miso’s sauce-binding capabilities . There’s no reason not to involve some chili flake, sage leaf, black pepper, good hard grating cheese, citrus or vinegar, or any other embellishments to tailor for your palate and occasion!

Makes two servings (for light eaters)

You’ll Need:
8 oz. Short noodles (farfalle is ideal)
1-2 Tablespoons butter
1/4 Medium sweet onion, julienned
8 Cremini mushrooms, cleaned and quartered
1 Bunch adult spinach, washed and rough chopped
1-2 Tablespoons Emmer Farro Miso
Salt & pepper to taste

In a large pot, boil water for the pasta. Preheat a 9” frying pan over medium low heat. If using dry (not fresh) pasta, the sauce should be ready for the noodles at the same time the noodles are ready for the sauce.

Drop the noodles in the pot of boiling water. Add 1 tablespoon butter, onions, and mushrooms into the frying pan. You don’t have to disturb them too much, just shake the pan and turn everything over every two minutes or so. Continue to cook everything until the noodles are done to your satisfaction; strain them, but take care not to dry them thoroughly. The water that hides in the farfalle’s folds is crucial to your next step.

Drop the dripping pasta into your frying pan, along with the spinach and miso. After a few seconds you should have some serious steam, wilting the spinach. Start to shake the pan with vigor, flipping and folding its contents over back on themselves many times. The miso will emulsify the butter and pasta water; add a little more miso and/or butter here to taste. You may not need to salt at all if you put enough miso in. Once your sauce is a little creamy, you’re done! Eat it!

EMMER TAGLIATELLE

When the crew over at Lost Bread presented us with a bag of superfine whole grain emmer flour we quickly scrambled home and turned this into a silky dough for fresh pasta . We don’t typically make whole grain pasta simply because most flour is not milled fine enough. The emmer flour that we were given was milled so incredibly fine that we felt obligated to use it without any further sifting or refining. This was a wise decision; the resulting pasta had incredible flavor as we conceded to eating bowls of it with little more than a light coating of olive oil and salt . What better way to enjoy the flavor of this ancient grain?

Makes four servings

You’ll Need:
Gram scale (or measuring cups if you must)
Fork
Bench scraper
Plastic wrap
Pasta rollers or rolling pin
Sharp knife
A few small bowls for mise en place
Spray bottle filled w/ water
300g or about 3 cups whole grain emmer flour
171g or about 3 large whole eggs

Pour emmer flour onto your work surface and make a well in the center using your fingers or the bottom of a measuring cup. Crack eggs into this well and carefully begin mixing with a fork. Your objective is to slowly incorporate the wall of emmer flour into the eggs. Make an effort to keep the wall of flour intact to prevent the eggs from running all over your work surface.

The mixture will eventually thicken to the point where your fork will no longer be useful. At this point switch to your bench scraper and start cutting in as you would when making a pie crust.

Continuously turn the flour and egg mixture onto itself while chopping with your bench scraper to encourage an even distribution of egg. When the flour and water mixture eventually forms an evenly shaggy consistency - ditch the tools and bring the dough together by hand. Knead for about 5 minutes, or until a smooth ball of dough forms. Use your spray bottle to introduce a tiny amount of moisture if and when you feel it’s needed. Be sure there are no perceptible dry pieces of unhydrated dough throughout this process. If you find any, keep kneading.

Wrap the dough tightly in plastic wrap and rest at room temp for at least 1 hour. During this hour, prep the rest of your meal, clean your kitchen, watch some Netflix (you get the idea). Although you likely won’t see much of a physical transformation, the flour in your dough will continue to hydrate (absorb moisture) and the gluten will relax after a long period of kneading. While you can roll this out immediately after kneading, the 1 hour rest will make the process much easier on you and the dough.

For long cut noodles (tagliatelle, pappardelle, fettuccine) roll the dough to the thickness of a dime. The sheets may need to air dry slightly before cutting. If this is the case, flip every 5 or so minutes until the surface is no longer tacky. If left too long, the dough will easily crack when folded. At this point you can roll the sheet into a small bundle and cut noodles that measure 8mm in width. The noodles should be cooked in heavily salted boiling water for 2-4 minutes and sauced as desired.

WINTER TABBOULEH

This dish lends itself well to substitutions, as long as you keep it full of good oil, fresh herbs, plenty of acid, and both juicy and crunchy veggies or fruits.

Serves two.

You’ll Need:
6oz Emmer “Bulgur”
2 Grapefruits
1 Lemon, juiced
1 Small onion, very finely diced
2-3 Assorted winter radishes, very thinly sliced (Green Meat, Watermelon, Purple Daikon, Spanish Black are all tasty and beautiful varieties of winter radishes that work well)
1 Medium celery root, peeled & diced into ¼” cubes
1 Bunch cilantro, washed
½ Cup good oil of choice (great with either olive or sunflower)
1 Tablespoon emmer miso OR ¼ teaspoon salt
1⁄4 Cup chopped Sage

Using a microplane, zest 1 grapefruit into bowl. Add juice of 1 lemon . Drizzle in (while whisking) ¼ cup Good Oil and 1 tablespoon emmer miso OR ¼ tsp salt. Cut grapefruits in half and extract segments into bowl using knife. Squeeze out all juice remaining in grapefruits after extracting most of the flesh. Chill dressing/grapefruit segments in refrigerator.

Toss cubed celery root with two table-spoons oil and a generous pinch of salt. Roast in 450*F oven until just soft, approximately 12 minutes.

Bring 24oz water to boil and add 1 heaping teaspoon salt. Add emmer “bulgur” and simmer for as little as 15 (for al-dente texture) and up to 18 minutes. When cooked, strain and rinse with cold water until grain is warm but not hot.

While emmer is still barely warm, combine with onion, radishes, celery root, grapefruit, and citrus/oil dressing in a large bowl and toss well to combine.

Rough-chop cilantro and add to tabbouleh to taste. Garnish with a glug of oil, more cilantro, coarsely cracked spices (coriander is nice), and flake salt. Serve chilled or at room temp.

JAMIE’S FAVORITE LASAGNA

My family doesn’t have any identifiable heritage more than “American” - our contributions to cultural potlucks were corn casserole and apple pie . So I apologize if you were hoping for a lasagna recipe passed down through generations of fat-wristed nonnas who fed sprawling families after Sunday mass .

Then again, “traditional” lasagna would be made with semolina-flour pasta . Semolina flour - a product of Durum wheat - makes a great noodle . Springy, chewy, and light . It’s the Italian standard . (Literally . A 1967 law requires all Italian commercially-produced dried pasta to be made of semolina .) But the popularity of Durum wheat is owed to the nonna of all hard mediterranean wheats - Emmer wheat . Emmer was the grain of choice for thousands of years before selective breeding - or natural mutation - gave rise to the cultivation of Durum, which was preferred for its ease of processing and superiority in most practical uses . While the cultural use of Emmer has dramatically subsided, it’s significance as a dietary staple of our ancestors - and thus, a crucial factor in the success of our species - cannot be overstated.

Makes four servings

For Mushroom Ragu:
170 g Firm mushrooms (portobello, cremini, button, shiitake, etc), washed and dried
85 g Leek, finely chopped
85 g Carrot, finely chopped
85 g Celery, finely chopped
30 g Garlic, finely chopped
25 g Tomato paste
85 g Dry white wine
395 g Whole tomatoes, peeled (good quality canned will work best in winter)
113 g Vegetable broth
Olive oil
Salt, black pepper, dried basil

For Emmer Bechamel:
1 Bunch broccoli rabe
50 g Unsalted butter
35 g Emmer flour
700 g Whole milk
55 g Grated parmesan
Salt, black pepper, cayenne, grated nutmeg

Also:
220 g dried emmer lasagna noodles
Olive oil
Salt

TO MAKE THE MUSHROOM RAGU

Preheat oven to 410F. Cut mushrooms into large chunks. Cut apart the broccoli rabe at the base of the stems, resulting in long florets (Use the stems and leaves, too!). Add mushrooms and broccoli rabe to separate bowls. Toss both with two tablespoons olive oil and a generous dash of salt. Arrange on separate baking sheets and roast for 15 minutes. Remove from oven, toss, and return to oven for 10-15 minutes. Mushrooms should be crisp and golden brown, and broccoli rabe should be crispy and brown in some areas, but still vibrant green and tender. Remove both trays from oven and let cool. Finely chop mushrooms (to same size as leeks, carrots, and celery) and roughly chop broccoli rabe (to pieces about ½” in length). Keep broccoli rabe separate for later use.

Heat large saucepan with two table-spoons olive oil over medium-high heat. Add mushrooms, leek, carrot, celery, garlic, and dash of salt and pepper. Saute until softened, 6-8 minutes. Add tomato paste and cook, stirring constantly, until paste darkens, 2-3 minutes. Add wine and basil to taste and cook, stirring constantly, until most liquid evaporates, 5-6 minutes. Add tomatoes and cook, stirring and crushing tomatoes with back of spoon until sauce thickens, 10-12 minutes. Stir in broth and bring to low simmer. Move pot to back burner over low heat and stir occasionally while preparing bechamel. Cook until very thick, 30-40 minutes, then remove from heat and cool.

TO MAKE THE EMMER BECHAMEL

Tips: Don’t stop whisking! Try to scrape the bottom of the pan as you whisk, and be ready to set timers for each step. Preparation and technique will ensure you have a smooth, creamy sauce.

Melt butter in medium saucepan over medium heat. Add flour, salt, pepper, and cayenne and whisk constantly until flour darkens and is fragrant and nutty, 4-5 minutes. Whisking quickly, add milk and increase heat to medium-high. Whisking steadily, cook until sauce thickens, 4-5 minutes. Reduce heat to medium-low and cook, whisking steadily, until sauce is smooth and coats the back of a spoon, 10-12 minutes. Remove from heat, whisk in Parmesan and chopped broccoli rabe, taste and adjust seasoning. Transfer to bowl, press plastic wrap to surface, and allow to set at room temp for 30 minutes.

TO ASSEMBLE

Bring large pot of salted water to boil. Working in batches of 3-4, cook emmer pasta until just flexible, 2-3 minutes. Remove from pot and lay flat on drying sheet. Douse with Olive oil and loosely cover with parchment paper.Preheat oven to 325*F. Oil a 8”x8” baking dish. ‘Evenly spread 5 oz. bechamel over pasta. Evenly spread 5 oz. ragu over bechamel. Evenly spread 10 oz. ragu over bechamel. Cover with single layer of pasta. Repeat until you’ve used all noodles and sauce, finishing with a layer of bechamel. Cover dish with aluminum foil and place dish on baking sheet, then bake in center rack of oven for 1 hour. Raise heat to 425*F and move to top rack of oven for 15-20 minutes, or until top layer is brown and crispy. Remove from oven and allow to rest for 20 minutes. Serve with fresh basil, pesto, and/or ricotta.

EMMER SHORTIES

Ah, the miracle of shortbread! One of the simplest cookies to make, its tender but crumbly texture is great for dipping in coffee or, dare we say, tossed over ice cream . Although traditionally made with oat or white flour, we found emmer’s toasty flavor brought our love of shortbread to a whole new level .

Two important tips for making great shortbread: all of your ingredients should be room temperature (between 60 and 70*F); do not over-mix the dough.

Makes about a dozen 3” square cookies.

You’ll Need:
408 g. Butter (room temp)
100 g. Sugar
510 g. Emmer flour
5 g. Salt

In an electric mixer with a paddle attachment, lightly cream butter and sugar together just until incorporated. Combine emmer flour and salt in a bowl. Add dry ingredients to the mixer in thirds, mixing just until combined. If there are any sandy bits at the bottom of the bowl, gently knead them into the dough by hand.

Roll out shortbread evenly on parchment paper, dock (prick) with a fork or a pastry docker, and either cut into shapes now, or you can bake the sheet as is and cut squares with a chef’s knife immediately after baking. I like to freeze my short-bread for 20 minutes before baking to ensure less spreading. Bake at 300* F for 30 minutes and try to let cool completely before devouring.

Add-in ideas for a bit more oomph: Lemon or Orange Zest, Toasted Pecans, Cinnamon, Allspice, or Nutmeg, Sea Salt sprinkled on top

GRüNKERN PORRIDGE

Preparing grünkern porridge is similar to making risotto or polenta, but since the grain is harvested green and ground fine, it will cook much faster.

Makes 4-6 servings

You’ll Need:370 g Grünkern (or freekeh)
1 Small shallot, sliced
2 Cloves garlic, sliced
1 Bay leaf
60 g Butter, divided
1 Liter vegetable stock, warm
Salt and pepper to taste
2 Medium tomatoes
100 g Emmental (or another Alpine cheese like gruyere), grated

Mill (or grind in a vitamix) gruenkern to the coarseness of semolina. If using a vitamix, you may have to sift and then throw the coarsest bits back in the grinder. Bundle the shallot, garlic and bay leaf in cheesecloth to make a sachet.

Preheat oven to 350F.

In a large pot over medium high heat, toast the ground grünkern with half the butter until lightly toasted and fragrant, about 5 minutes. Tie your sachet to the handle of the pot and let it hang just above the grain. While whisking, add a third of the warm stock and whisk constantly until the liquid is absorbed, two to three minutes. Repeat twice with remaining broth. Remove sachet. The porridge should be thick, the grünkern soft with a slight chew. Add remaining butter, plus salt and pepper to taste.

Cut tomatoes into ¼” slices and arrange in a single layer on the bottom of a casserole dish, or place in six ramekins, one slice per. Top with porridge, spreading with a spatula to form an even 1½” layer. Sprinkle grated cheese on top and bake for 25-30 minutes, until golden brown.

CHEESY CRACKERS

Makes 25 8X2” crackers

You’ll Need:155g Spelt flour
20g Sugar
7g Salt
1g Black pepper
25g Sharp cheddar, finely grated
65g Butter, cold, cut into small cubes
73g Cream

Cut butter into small cubes and return to the fridge to keep it cold. Combine spelt, sugar, salt, and black pepper, and finely grated cheese in a mixing bowl. Add the cold butter, mixing with the paddle attachment on medium/low speed until the butter is evenly distributed and only tiny pieces remain. Drizzle in the cream and mix until large clumps form.

Turn the dough onto a table and knead once or twice to form one mass. With a lightly floured surface, roll the dough as thin as humanly possible. Dock (prick) the dough with a fork and cut into whatever shapes you’d like.

Bake on a parchment lined sheet pan, keeping the crackers fairly close together (don’t worry they won’t spread!). Bake at 375* for about 10 minutes, until your kitchen smells like cheesy heaven and the crackers are a deep golden. No shame if you can’t let them cool completely before demolishing the first batch.

SPELT PASTA

Our bakery produces a lot of by-products - bran, whey, starter, breadcrumbs, etc. It’s painful to see good ingredients wasted, so we’re always looking for ways to put them to use. The results of this practice often create products more interesting than a standard item, and the challenge of inventiveness makes us better bakers. Rejuvelac - the by-product of fermenting sprouted grain - is a personal favorite. It’s like grain kombucha - ferment-y, fizzy, yeasty, highly enzymatic, and can taste like cucumbers, peaches, or cherries, depending on the grain it’s made with. We use rye rejuvelac in our pumpernickel, and the depth of flavor it adds is astounding.

For spelt month, I’m experimenting with fermented spelt pasta, using spelt rejuvelac as the liquid component and yeast starter. After kneading the dough, the resting period doubles as a fermentation period, so the resulting pasta is sour, flavorful, and should be easier to digest. This accompanying simple recipe should highlight these qualities. Enjoy.

Makes 3-4 servings

You’ll Need:
220 g Fermented Pasta
1 head Broccoli, cut into florets
90 g Mushrooms, sliced
1 Shallot, finely-chopped
3 Garlic cloves, minced
30 g Butter
15 g Spelt flour
375 g(ish) Whole Milk
30 g Farro Miso
Zest of 1 lemon
Olive oil
Salt
Pepper
Thyme

Preheat oven to 400F.

Toss broccoli, mushrooms, shallot, and garlic with oil and salt, arrange on baking sheet, and roast for 15-20 minutes, or until browned and crisp.

While roasting veggies, cook pasta in large pot of salted water, 6-7 minutes or until al-dente. Drain and reserve 1 cup of pasta water.

Melt butter in pan. Add flour and whisk until dissolved, then continue cooking until the mixture is browned and smells nutty, about 5 minutes. Whisk in milk and miso, stirring continuously, and simmer until sauce thickens, about 3 minutes. Season with salt, pepper, lemon zest, and thyme.

Add cooked pasta to pan and use tongs to coat in sauce. Slowly stream in pasta water in 1/4c increments, stopping when the sauce coats pasta evenly.

Stir in vegetables, garnish with fresh herbs, and serve.

SPELT SCONES

Makes 8 scones

You’ll Need:

500g spelt flour
290g cubed butter
235g sour cream
195g heavy cream
70g sugar
14g baking powder
13g salt
7g baking soda

+ 400 g Mix-ins of your choice
(My vote is always for hazelnut & cacao nib or candied ginger & blueberry, but you’re the master of your own fate and I support your journey.)

Preheat your oven to 375F.

Whisk first five ingredients together in a medium bowl. In a separate bowl, whisk eggs, heavy cream and sour cream together until homogeneous. Rub or cut the cubed butter into the dry mix as you would a pie crust. Conventional wisdom says that pea-size pieces of butter are best, but I’ve found that a bit larger than that yields a more tender texture.

Once the butter is evenly distributed, pour in wet ingredients and incorporate until the dough just barely comes together. Gently fold in mix-ins. In the end, you’re looking for more of a shaggy collection of chunks than a pristine dough ball.

Turn out onto a floured surface and gently pat dough into an 11” round. Cut into 8 even scones and place on a parchment-lined sheet pan. Bake for 20-25 minutes.

EVERYTHING PRETZEL VERSION:

- Add 44g sesame seeds, 22 g fennel seeds, 11 g nigella, 22 g poppy seeds, 22 g caraway seeds, 22 g mustard seeds to dry mix

- Reduce heavy cream to 50 g and sour cream to 70 g, replace with 200 g dark, dank, spicy brown mustard of your choosing

- To “pretzelize” the scones, we highly recommend dipping them in a lye solution (300 g cold water, whisked with 12 g sodium hydroxide/food grade lye) for 15 seconds, coating them completely. If reenacting a scene from Fight Club isn’t your thing, you can also whisk 40 grams baking soda into 500 grams of boiling water. Let the water cool, then dip for 15 seconds.

*Note: If you’re pretzelizing your scones, do not use parchment paper! You’ll wind up with a papery mess that refuses to unstick. Use a silicone pan liner instead.

CHERRY PECAN COOKIES

This cookie dough is a bit sticky thanks to the maple syrup, so fear not if your dough looks wetter than usual .

Makes 9 large cookies

You’ll Need:
200 g Spelt flour
175 g Butter, room temp
1 Small egg, room temp
60 g Maple syrup
125 g Sugar
3 g Salt
1 g Baking soda
100 g Pecans, toasted
160 g Dried cherries

Preheat oven to 350F.

Melt butter over low-medium heat in a small heavy bottomed saucepan or skillet -- we recommend using a light-colored pan so you can tell when the butter starts to brown. Once the butter has melted, it will start to bubble. Stir occasionally. As the butter browns, you’ll detect a sweet, nutty smell. Stir! Once it’s deep caramel colored and smells toasty, remove from heat. (It only takes a few seconds to go from browned butter to burned butter!) Set aside to cool.

Roughly chop pecans and dried cherries while the butter cools. Cream maple syrup, sugar and cool browned butter together in the bowl of an electric mixer (elbow grease and a whisk works, too) until pale in color and silky smooth.

Add the egg and mix on low speed until combined. Add flour, salt, and baking soda and mix until thoroughly incorporated, pausing to scraping down the bowl as needed. Add in the pecans and cherries and combine.

Portion out cookies onto parchment lined sheet pans using an ice cream scoop for large cookies (leave about 3 inches between each scoop), or a spoon for smaller cookies (leave 2 inches). We sprinkle the dough with Maldon sea salt before baking to make that brown butter pop.

Bake at 350F for 12-15 minutes for large cookies, 10-12 minutes for smaller cookies. Allow to rest 5-7 minutes before transferring to a cooling rack. Store cooled cookies in an airtight container.

NATUFIAN(ISH) FLATBREAD

Yield: 5-6

You’ll Need:450 g Course milled einkorn flour
75 g Course milled oat flour
315 g H20
5 g Salep powder
10 g Salt
Special equipment: Pizza stone

Whisk salep powder into water (it won’t dissolve completely, but should cloud the water up a bit). Add in einkorn flour, oat flour, and salt. Mix by hand until all dry spots are eliminated. Knead gently 2-3 minutes, or until a small amount of elasticity has formed (it will gain more strength and stretch as it sits, don’t worry!). Let sit 1 hour at room temp. Preheat oven to highest setting, with a pizza stone inside. Divide into 150 g pieces. On a bed of einkorn flour, roll or press the dough out into 6 inch circles. Top with a small amount of oil and Maldon salt, and transfer to pizza stone. Bake 8 - 10 minutes.

EINKORN WAFFLES

Makes 4 waffles (180 g each)

You’ll Need:
243 g Einkorn flour
290 g Water
90 g Egg whites, whipped
60 g Brown butter
26 g Sugar
2 g Vanilla extract
4 g Salt
0.5 g Red yeast

Combine flour, water, yeast. sugar, vanilla, and salt; mix until thoroughly hydrated and leave at room temperature to ferment overnight.

Brown butter, cool to just above body temperature (~110F/43.3C); fold into fermented batter and mix well. Whip egg whites to stiff peaks; fold into batter in thirds to give levity.

Cook each waffle 5 - 7 minutes on a preheated waffle iron, set to medium - high, until GBD. Serve, consume, repeat

BONUS: BUTTERED RUM SYRUP:

No need to get too tied up on the measurements here - just remember the proportions: 3 parts Syrup, 2 parts Rum, 1 part Butter (and a pinch of salt)!

You’ll Need:
150 g Maple Syrup
75 g Rum
37 g Butter
0.75 g Salt

Get a pan screaming hot; remove from heat source/kill flame and pour rum into pan - it should not ignite; allow to naturally reduce until it slows, then add heat to further reduce until it no longer emits alcohol.

Add Maple Syrup and at medium heat just bring the syrup to a percolating simmer ( just a few bubbles, HOT).

Add butter last and immediately kill heat, add a pinch of salt if desired; stir in until completely dissolved and serve immediately with pancakes, waffles, and/or ice cream.

EINKORN SPAETZLE

Serves 3

You’ll Need:
130 g Einkorn flour
10 g Salt
40 g Milk
2 Eggs
White Vinegar

Add flour to a large bowl and form a well in the middle. Sprinkle salt evenly in the bottom of the well. In a separate bowl, whisk eggs and milk. Pour egg mixture into the flour well and stir well with a fork until evenly incorporated.

Bring a large pot of water, plus one small glug of vinegar, to a boil. Set a colander with large holes above the boiling water and add 4oz of batter into the colander. Press batter through the holes with a rubber spatula or wooden spoon. Cook for 1-2 minutes or until all spaetzle is floating and has firmed up. Remove from water and drain. Repeat process until all batter has been used.

Serving recommendations: Have your spaetzle with a thick beef goulash, bright chicken paprikash, or in a hearty vegetable soup. Or, if you’re reading this in 18th century poverty-stricken Central Europe, have it with caramelized onions and some stinky cheese.

RHUBARB CAKE

When cooked, rhubarb’s acidic notes melt into a silky tart jamminess we cannot resist. In the same plant family as buckwheat, parts of the rhubarb plant have been used from everything from pies to curing gastrointestinal ailments. Here, we pair it with tender einkorn flour, vanilla and warm spices. Nice with a cup of tea on a rainy spring day, this cake would also not suffer from being paired with scoop of buttermilk ice cream, or softly whipped cream. When choosing rhubarb for this type of baked good, try to find deep red stalks for a shocking pink result.

Makes two 6” cakes

You’ll Need:
185 g Einkorn flour
140 g Butter, cubed and at room temperature
170 g Vanilla sugar
112 g Eggs (approx 2 large)
73 g Yogurt, plain, whole milk
8 g Salt
3 g Baking powder
2 g Cardamom or nutmeg (or combo)
300 g Rhubarb, sliced into 1/2” pieces
40 g Butter, small dice (for rhubarb/pan prep)
20 g Vanilla sugar (for rhubarb/pan prep)
2 g Salt (a small pinch)
3 g Fruit pectin (optional)

Preheat oven to 350 F.

Butter or grease with pan spray either two 6” round cake pans, or one 9” cake pan. Line pan(s) with parchment paper, and grease the paper as well.

In a medium sized bowl, toss sliced rhubarb with 20 g vanilla sugar and pinch of salt, and pectin, if using. Set aside.

In a large bowl, stir or gently whisk together the einkorn flour, baking powder, spices, and salt.

Using a stand mixer with a paddle attachment or hand mixer, cream the 140 g butter and 170 vanilla sugar together on medium speed until mixture is light and fluffy. Add eggs into mixer on low speed, one at a time, until incorporated. Be sure to scrape down paddle and bowl to thoroughly mix. Mix in yogurt on low-medium speed. Turn speed to low and mix in dry ingredients. Scrape down bowl after ingredients just come together, then mix on low / low-medium speed until batter looks smooth.

Divide rhubarb mixture into two pans (or one, if using larger cake pan). Dot with 40 g small dice butter. Evenly divide cake batter using a scale between two pans (or transfer to larger cake pan). Smooth with a spatula to even out the batter. Tap cake pan(s) a few times on work surface.

Bake at 350 degrees 25-30 minutes for 6” round cake pans, or 35-45 minutes for larger pan.

Remove from oven and place on cooling rack. After 10 minutes invert onto another cooling rack, serving dish or other plate of your choice. Allow to cool to room temperature before serving.

Cake will hold nicely at room temperature up to two days, after which it can be stored in the refrigerator.

CAROLINA BBQ PORK

Sorghum cane, a traditional Pennsylvania crop, yields a sweet, sweet juice, like sugar cane. It’s got a wonderful grassy and green flavor. To preserve the juice for the winter, it’s boiled down like maple sap into a thick syrup . The cooking process adds a layer of sticky caramelization to the aroma that never goes away, even as we ferment all of the sugar out of it. What we’re left with is a vinegar with a wonderfully complex and sweet aroma and a pure sour taste.

This vinegar is the perfect choice when you need to blur the boundary between sweet and savory, like in a brown butter vinaigrette or barbecue.

Note: The vinegar will never spoil at room temperature, but the probiotics it contains will create a raft that floats in the bottle. Please keep the vinegar in cold storage to avoid the inconvenience.

You’ll Need:
Pork shoulder roast, 4-5 lbs (Use boneless for convenience or bone-in for flavor.)
2 medium onions, rough chopped
3 cloves garlic, smashed
1 tablespoon salt
1.5 cups sorghum molasses vinegar
2 tablespoons brown sugar
1 teaspoon ground black pepper
1 tablespoon crushed red pepper flakes

Preheat oven to 300*F.

Place pork shoulder roast in roasting pan and cover with foil. Do not trim fat; place fatty side facing up so that it bastes the meat while cooking. You can easily skim and discard the rendered grease before serving. Add the rest of the ingredients and cook on low for four hours; remove the foil and cook for one hour more. Meat should fall apart under the pressure of a fork. Remove pork from slow cooker, shred with two forks. Skim fat from cooking liquid and fold enough juice into shredded meat to make it tasty. Serve on buns!

STRAWBERRY SORGHUM SHRUB

Shrubs are endlessly adaptable, and a great way to preserve the flavors of seasonal fruits and herbs. In the coming months, try peaches, nectarines, plums, berries, or cherries in place of strawberries. Add herbs, spices, and other ingredients like fresh ginger, basil, star anise, or peppercorn. Try out different vinegars based on the fruit you choose for your shrub; for example, rice wine vinegar is stellar with pears, and a light apple cider vinegar lovely with blueberries.

Makes about two cups

You’ll Need:

2 lbs (about 1 quart) Strawberries (local! red! ripe!)
75 g Sorghum syrup
75 g Sugar, granulated
185 g Sorghum molasses vinegar
185 g Apple cider vinegar

Hull and slice strawberries and toss gently with sorghum syrup and sugar. Allow sweetened strawberry mixture to macerate 1-2 days in the fridge.

Strain sweetened juices from fruit; you’ll end up with about 370 g of fruit syrup. (You can use the solids as you would fruit compote or cook down to make jam.) Mix fruit syrup with vinegar to taste. We recommend a 1:1 syrup to vinegar ratio, but feel free to start with less vinegar and adjust to taste.

Use your shrub to add both sweet and sour flavors to cocktails, or simply mix 1-2 tablespoons with about 8 oz club soda. Shrub can be stored in the refrigerator up to 6 months.

FREDRICK’S BAGUETTES, START TO FINISH

Note: Dough and poolish should be kept in a warm (ideally 75-83F) place. Timings will vary and be difficult to predict too far outside of this range.Recipe makes 5x300g baguettes. If that is too many for you and your friends to devour, the same dough will make for an excellent pizza shell. It also serves as a good base to which to add ingredients, like roasted potatoes, garlic & herbs to make fougasse, a flatbread from the south of France.To make the best possible baguettes, you will need a thick baking stone to place in your oven, as well as a method of creating a moist, steamy environment in your home oven during the first 10-15 minutes of bake time. Internet baking forums such as “The Fresh Loaf” have plenty of good recommendations on how to create this steam for your particular type of home oven without destroying it in the process, so please spend the time to do a bit of research before embarking on this quest!

In order to make a great baguette that also fits around your work/life schedule, you can make use of a poolish, a type of yeasted pre-ferment that contributes complex fermented grain flavors and aroma to bread, and allows yeast time to reproduce and adapt to a dough environment. You will also be finishing the fermentation of the dough in the refrigerator to allow the flexibility of shaping and baking the baguettes on your personal schedules instead of on the schedule of the bread.

1. Prepare your poolish8-12 hours before beginning your final dough, mix together and leave to ripen in a warm (75-83F) location:

175g ‘Fredrick’ White Wheat Flour
175g Warm (90F) Water
2g Instant Yeast
3g Salt

A ripe poolish should be full of large, visible bubbles still actively bubbling, and have a sweet, fruity, boozy aroma.

2. Prepare your final dough
Combine the following in a large mixing bowl, alternately squeezing through the dough with your fingers and kneading until no dry clumps remain and dough becomes somewhat smooth and supple:

435g Bread Flour**
265g ‘Fredrick’ White Wheat Flour
450g Warm (90F) Water
15g Salt

All of your ripe polish from Step 1

**We recommend a high-quality flour of 11-12.5% protein; King Arthur Bread or All-Purpose Flour or Central Milling Artisan Craft Flour fit the bill nicely here.

Transfer dough into a wide, oiled container, just deep enough to allow for roughly 75% volume expansion of dough.

3. Develop & bulk ferment dough.
Allow dough to ferment in warm area, giving dough a series of strengthening “stretch & folds”*** every 30 minutes, 4 times in total.

***To “stretch and fold”, lift bulk of dough from middle and allow the weight of gravity to stretch it out, folding the stretched-out dough underneath the bulk of the dough. Repeat to form a taut packet of dough. Place dough ‘packet’ back into container with the newly created seams on bottom, weighed down by the rest of the dough.

After 1 hour 30 minutes of total bulk fermentation (30min before the 4th & final “stretch & fold”), move dough/container to a refrigerator or walk-in.

Make sure to return dough to fridge after your 4th & final “stretch & fold”. Allow to chill, ideally for 8-12, but up to 36 hours.

4. Cut dough into 300g pieces & shape from cold
We don’t pre-shape at the bakery, instead taking care to scale dough into a roughly trapezoidal shape and form directly into baguettes. Feel free to follow the traditional approach of pre-shaping and resting for 30 minutes before shaping. Before forming into baguette shapes using your method of choice, use a flat, floured palm to firmly press each 300g piece of dough to ‘de-gas’ the largest bubbles of gas. Proof, seam side-up, on a linen lightly and evenly coated with flour or wheat bran.

5. Proof 1.5-2 hours
While you wait for your baguettes to proof, pre-heat your oven and baking stone to 500F.

Fully proofed baguettes are plump, have a stretched look on their seams, and when gently poked with a finger to a depth of ½”, will retain an indent of roughly ¼”.

6. Bake roughly 20min at 500F on top of pre-heated baking stone.Flip baguettes over onto a generously floured, stiff/flat ‘peel’ and use a razor blade or very sharp knife to slash, at as flat an angle to the surface of the baguette as you can manage, a ¼” deep cut down the length of each baguette. At home, I often use a thin, long, flat piece of plywood as my ‘peel’ to transfer a single baguette at a time onto my baking stone. A rimless cookie sheet works well if you’d like to transfer more than one baguette at a time to the oven.

Carefully slide the scored baguettes onto your baking stone. Use whatever internet method you think will not damage your home oven to create an initial blast of steam in the oven, and shut the door. After 15 minutes, open the oven door for 5 seconds to vent moisture. Remove baguettes from oven any time after 20 minutes when they have achieved your desired color. We prefer to remove when baguettes attain a russet color on their darkest areas, usually after around 22 minutes total.

7. Eat (after allowing to cool at least 20 minutes)
The best way to appreciate the unique flavor of Fredrick baguettes is to add a touch of salted butter and/or honey and eat while still slightly warm. When the baguettes start to stale, we love them toasted and dunked into a warm, funky dip like an anchovy-rich bagna cauda.

FRENCH TOAST (AMERICAN STYLE!)

White wheat flour adds a toasty cereal flavor and thickens the dredging batter, resulting in a thick, custardy slice of French Toast that lends itself to drowning in maple syrup.

Makes 8-10 servings

You’ll Need:
4 Large eggs
270g Milk
2g Vanilla extract
40g ‘Fredrick’ White wheat flour
40g White sugar
2g Cinnamon
2g Spice of your choice (we like cardamom, or our ‘bread spice’, a blend of caraway/pepper/coriander/juniper/nigella/fennel
Hefty pinch of salt

Whisk the eggs, milk, and vanilla together. In a separate bowl, whisk the dry ingredients together. Slowly add the egg mixture to the dry ingredients, whisking as you go to prevent lumps.

Dredge 3/4-inch thick slices of bread in the batter. For best absorption, sub-merge each slice and let sit for 10-20 minutes. Heat a skillet or flat pan to medium high, butter the pan and allow butter to brown slightly. Let batter drain off toast slightly before frying. Cook french toast for around 45-60 seconds a side, or until golden brown. Add a few pats of butter, cover in maple syrup and serve hot.

WHEATY BISCUIT

Makes 12 biscuits

You’ll Need:
1068g ‘Fredrick’ White wheat flour
6g Baking soda
24g Baking powder
20g Salt
28g Sugar
622g Butter, cubed
150g Lost Bread salted wheat starter (can be subbed out for 83 g extra wheat flour, 4 extra grams salt, 63 extra grams milk)
360g Milk
14g White vinegar

In a medium bowl, whisk together flour, baking soda, baking powder, salt, and sugar. Rub or cut cubed butter into the dry mix like you would with pie dough (butter should wind up being slightly larger than pea-sized). In a separate bowl, whisk together remaining ingredients. Combine dry/butter mixture with wet mix until barely incorporated. You’re looking for a shaggy, loosely held together dough.

Turn your dough out onto a clean, lightly floured surface and form into a rectangle. Roll out until dough is 1/4 inch thick, then give it an envelope fold. Repeat two more times. Cut your rectangle into a 3x4 arrangement, yielding 12 biscuits. Let rest in the fridge for at least 1 hour before baking (can be frozen and baked to beautiful results). Bake in a 375 degree oven for 20-30 minutes.

SOFT WHEAT PIE DOH

One of the most important rules for making any pie or tart dough: all of your ingredients must be cold! I usually scale out the dry ingredients in the bowl that I’m mixing in and put that in the fridge as well . This pie dough is super versatile -- you can use it for savory galettes for breakfast (fried egg anyone??) or for whole pies.

Makes two 6” galletes OR one full-sized pie

Doh:
130g ‘Fredrick’ White wheat flour
4g Sugar2g Salt
105g Butter, cubed
60g Ice water

To make the crust:
Combine f lour, salt, and sugar in a mixing bowl. (You can use a stand mixer with a paddle attachment -- low speed only -- or mix by hand with a pastry blender.) Add cubed, cold butter and paddle on low until butter is distributed and most of the pieces appear to be about twice the size of a pea. You don’t want super small pieces of butter because otherwise the dough won’t be flaky. Drizzle in ice water (weigh this as your butter is mixing into the dry so it stays as cold as possible) and mix just until dough comes together to form a mass.

Turn onto a table and knead a few times to make sure everything is hydrated. Divide dough in half and roll into two balls. Press to form disks, wrap in plastic, and chill in the refrigerator for an hour (or freezer for 30 minutes) before rolling out. (The dough can be frozen for up to one week.)

Fillin’:
350g Fruit of choice
25-30g Sugar (depends on how sweet your fruit is)
16g Corn starch
12g Lemon juice
Pinch of salt

To make the filling:
Whisk together sugar and cornstarch (because lumpy filling is not so tasty), then toss all the rest of your ingredients together.

To assemble:
Roll out your refrigerated doughs to about 1/4” thickness. Place half of your fruit mixture in the center of each, fold the ends of the galette towards the center, leaving a little more than 2” of space open where your fruit is. Brush the top and sides of pie dough with egg wash (one egg, beaten), and bake for 25-30 minutes at 400* F, or until crust is golden brown.

PUMPKIN CORNBREAD W/ ALEX’S COARSE GROUND FLORIANI ROASTED CORNMEAL

You’ll Need:

1 cup coarse ground roasted floriani
1 cup flour, like spelt
1 tbl baking powder
1 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
2 eggs
1 cup pumpkin (not pureed)
2/3 cup brown sugar
1/4 cup oil (not coconut)
1 tbl molasses

Combine dry ingredients. In a separate bowl, beat eggs, wisk in pumpkin, molasses, brown sugar, & oil. Bake at 395f approximately 30 minutes.

WHOLE CORN POLENTA WITH MISO ROASTED VEGETABLES

Makes 4 servings

You’ll Need:

200 g Toasted ground polenta corn
1600 g Water
40 grams freshly grated parmesan cheese
2 tablespoons butter
50 grams miso paste
30 grams white vinegar
20 grams olive oil
1 garlic clove
1 teaspoon crushed coriander seeds
2 medium Italian eggplant
2 medium green zucchini
1 cup fresh herbs leaves (mint, parsley, basil...), roughly chopped
Salt to taste Pepper to taste

To make polenta: In a large pot, bring water to a full boil over high heat. Slowly pour the polenta corn into boiling water while whisking. Turn the heat to low and let simmer, covered, for about one hour, stirring occasionally. Remove from heat and add the grated parmesan cheese and butter (optional)

To make roasted vegetables: Preheat the oven to 450F. Mix together the miso paste, vinegar, olive oil, grated garlic clove and coriander seeds. Set aside. Chop the vegetables into medium size cubes. Set one tablespoon of the miso vinaigrette aside and mix the rest with the vegetables. Roast the vegetables in the oven for about 15-20 minutes until tender. Toss the roasted vegetables in the remaining miso vinaigrette, add fresh herbs, and serve over the cooked polenta.

SOURDOUGH PANCAKES

Sourdough pancakes are legendary, but I have only begun making them. I was very tied to the pancake mix I made with baking powder and baking soda, and fell into the common trap of believing that they would be sour! The trick is to keep the amount of sourdough you add minimal, and add a bit of baking soda to neutralize the acidity. I’m astonished how easy they are, and how resistant I was! Get a little starter from a friend and give these a whirl. Once again, these are pancakes, so it is pretty tough to go wrong.

Makes 3-4 servings

You’ll Need:1 cup stoneground whole grain flour
1 tbl sourdough starter
1/2 cup milk
2 eggs
1/2 tsp baking soda
1/2 tsp salt

Combine flour, starter, and milk in a bowl and let sit on the counter at least 5 hours, or overnight. In the morning, in a separate bowl, whisk together the eggs, salt, and soda. Add the stirred liquids to the mixture from the night before, and cook immediately on a hot buttered griddle.

BUCKWHEAT RYE CREPES

I had a world full of resistance to crêpes. I thought they were fancy food and wanted nothing to do with them. However, I had to troubleshoot a recipe for a friend, who was having difficulty making them with local flour. I’ve been hooked on them ever since. I especially love the way they fill up my round griddle and give me a sun to stare at. These are equally goos savory or sweet. This recipe makes 10, 10-inch crêpes.

Makes 4-6 servings

You’ll Need:1/2 cup stoneground whole grain rye flour
1/3 cup stoneground whole grain buckwheat flour
2 cups milk
3 eggs
1/2 tsp salt

Use a blender or whisk, mix until everything is incorporated. Let rest for at least 10 minutes, or overnight in the fridge. Whisk again. The batter should be as thin as melted ice cream. If not, add more milk. Flours vary in how much liquid they absorb. As you get comfortable making crêpes, you’ll get a feel for each flour, and how much liquid it needs.

Over medium-high heat, warm the griddles until water danced on the surface. Butter the griddle liberally for each crêpe. Pour a scant third of a cup batter onto a 10-inch griddle, tilting so the batter reaches the edges. Flip after the first side stops looking shiny, about a minute and a half. Cook a bit less on the second side. Stack and serve immediately.

These can be prepped up to 2 days ahead, stacked on a plate in the fridge, and sealed in a tight bag. Reheat each one briefly on the griddle before serving.

Fillings:

Silky, buttery crêpes pair well with anything savory, anything sweet. Here are some thoughts to get you rolling.

  • Fresh fruit and yogurt

  • Fruit preserves and crème fraîche

  • Lox, cucumber slices, red onion, and whipped cream cheese

  • Sautéed spinach and garlic, yogurt, Indiant pickle

  • Kale and onions, feta crumbles, and yogurt

  • Mizuna greens, yogurt sauce, and bits of steak

  • Kippered herring, yogurt sauce, sliced cucumbers

  • Classic Nutella: spread generously, fold into quarters

RUSSIAN BREAD KVASS

Kvass is a traditional Slavic fermented drink, typically made with stale rye bread, or black bread as it’s called in Eastern European and Asian countries. If you’ve got extra buck-honey-rye lying around at home, put it to use!

You’ll Need:

2.5 gallons water
1 lb traditional rye bread, toasted to a VERY dark brown color
1 handful of raisins
4 cups of sugar
1.5 tablespoons active dry yeast

Bring water to boil. Add toasted bread and sugar to the pot of boiling water. Cover with the lid and let it sit overnight or for at least 8 hours.

Carefully remove and discard toasted bread. Add sugar and active yeast. Stir well until the sugar is dissolved. Cover and let it sit for another six hours, stirring every two hours. Discard the raisins and strain the kvass into five 64oz bottles. Cover the lid and refrigerate overnight. Cheers!

SIBERIAN PRYANIK

Pryanik is literally translated as “spice cake.” The word pryanik (пря́ник) comes from the adjective пря́ный meaning “spiced up.” A variety of spices can be added to pryaniki to diversify their taste: black pepper, ginger, vanilla, cumin, anise, nutmeg, cloves, lemon, mint, coriander, cardamom, cinnamon--you name it. In Russia, pryaniki appeared in the 9th century AD and were called “honey bread.” It is traditionally made with rye flour, honey and spices. The dough is formed into small thick flat cakes and coated with pastry glaze.

You’ll Need:
4oz butter
6 T sugar
1.5 T cacao
1 t cinnamon
1 t ginger
1/2 t nutmeg
1.5 t baking powder
2 eggs
2 cups rye flower
Glaze:
100 g sugar
50 g water
Preheat the oven to 375°F.

Melt butter. Add sugar, cacao, and spices. Mix. In a separate bowl combine flour and baking powder. Add half of the mixture into the wet ingredients. Mix until well combined. Add the remaining flour. Mix well.

Portion the dough into 15 balls. Place them one inch apart on the sheet pan, covered with parchment paper. Bake in preheated oven for 15 min.

To make the glaze, mix sugar and water and bring it to boil. Cook for five minutes. Drizzle some glaze on the bottom of the large mixing bowl. Add four to five pryanikis at the time. Drizzle more glaze on top and toss it with your hands. Wearing gloves is a good idea :)

Repeat with the remaining pryanikis. Let cool on a wire rack and enjoy!

SEEDY BUCK HONEY RYE CRISPS

If you are a perpetual snacker who enjoys all carbs crunchy, consider making crisps with old bread at home1. I find the buck-honey-rye loaf (included in your box) a lot more interesting than many breads I’ve crisped because of its hearty flavor and great acidity. You could simply follow the recipe below minus the toppings and have a great all purpose rye crisp, but this sweet/savory version brushed with buckwheat honey, sprinkled with a party of seeds and crushed with maldon salt adds a couple more layers of flavor.

Makes about two dozen crisps

You’ll Need:
½ loaf stale buck-honey-rye bread, sliced as even as possible (1-2 mm slices2)
¼ cup buckwheat honey3
½ cup of total seed mix of your preference: our mix includes yellow mustard, fennel, poppy, sesame and caraway4 seed in equal parts
Maldon salt or any coarse finishing salt of your preference
Heat oven to 350°F

Prepare a sheet pan with parchment paper and lightly coat with oil.

Thin ¼ cup of honey with a scant tablespoon of water. The amount of water you use may vary depending on the type of honey you use but ultimately you are looking for a thin syrupy consistency like that of natural maple syrup.

Lightly brush both sides of bread with honey and sprinkle both sides with seed mix and salt.

Put the sheet pan(s) in the oven and turn the oven temperature down to 250 °F. Bake for approximately one hour or until completely crisp. Note that the crisps when hot are a bit malleable and only will be completely crispy when they come down to room temperature. But remember, you’re not so much baking but drying out the ingredients so if uncertain just let them hang out in the oven a little longer, better safe than soggy.

WHISKEY CARAMEL SAUCE

Makes 1 pint

You’ll need:324g sugar
43g glucose (or light corn syrup)
225g heavy cream
3-4 tsp (depending on how boozy you want) burnt rye whiskey
A generous pinch of salt

To make the burnt rye whiskey, combine 1 cup rye whiskey with 1.5 tablespoons cracked burnt rye berries and let infuse for a week or more.

To make the caramel sauce, combine sugar and glucose in a heavy bottom sauce pot and add just enough water to the pot to create a wet sandy texture. Cover the pot with tin foil and poke a hole in the center to allow steam out.

Bring the mixture to a boil over medium-high heat; after three minutes, remove the foil to monitor the sugar closely. Cook on medium heat until the temperature reaches 350°F. During the cooking process it’s important to not stir the mixture with a spatula or you risk crystallizing the sugar; instead swirl the pot around if you feel it needs a little help caramelizing uniformly.

Once it hits 350℉, remove from heat immediately and whisk in the heavy cream a little at a time. Once all the cream is added, return the pot to the stove and bring back to a boil. Boil for two minutes, take off the heat and add salt. Let the caramel cool for a bit before you add whiskey to get the most flavor out of it. Caramel will keep in the fridge for two weeks!
Note: If your caramel crystallizes, FEAR NOT! Bring back to a boil and add a splash each of corn syrup and heavy cream and you should be good to go.

KISHK SOUP

Makes 1 quart

You’ll Need:
150g beef, small diced
140g onion, small diced
150g potato, small diced
70g kishk powder
1000g water
Salt to taste

Garnish: dried mint, paprika, bread

Sweat the onions with olive oil over medium heat, until translucent.

Add the beef in and cook for 5 minutes. It’s important to note that the beef is optional, and you can make this soup vegetarian by just using more potato instead of beef.

Add the potatoes and cook for another 5 minutes, then add half a cup of water and let the potatoes simmer until soft.

Sprinkle in the kishk powder, and slowly add the remaining water while stirring to prevent any lumps. Bring to boil then reduce to simmer and cook for about 20 minutes, until the potatoes are cooked all the way through and the soup thickens a little bit. Add more water as needed.

Season to taste with salt, keeping in mind that the kishk powder is a little salty itself. Serve the soup with dried mint and smoked paprika sprinkled on top, and tear up some pieces of bread to eat with the soup.

BRAN MUFFINS

These muffins are super, super moist when they come out of the oven. They’re best eaten after resting at least one hour, but last beautifully when covered at room temp for 2-3 days.

Makes 12 muffins

You’ll Need:

Muffins:
120 g wheat bran (divided, 75 g & 45 g)
130 g dates
300 g water
100 g wheat flour
50 g spelt flour
5 g baking powder
4 g baking soda
4 g salt
145 g yogurt
zest of 1 orange
105 g oil
2 eggs
80 g sugar
25 g maple syrup
325 g cranberries

Streusel Topping:
150 g pistachios, roughly chopped
25 g bran
10 g wheat flour
4 g orange zest
40 g softened butter
40 g maple syrup

Preheat oven to 350.

For topping, add all ingredients to one bowl and lightly toss, making sure softened butter is well broken up.

Heat 75 g bran, dates and water over medium heat for 10 minutes, stir-ring frequently to ensure equal hydration and heating. While the bran and dates cook, measure dry ingredients (flours, remainder of bran, baking soda, baking powder, and salt) into a medium bowl. Measure wet ingredi-ents (yogurt, zest, eggs, oil, sugar, maple syrup) into separate, large bowl. Remove bran mush from heat and smoosh softened dates until they’re evenly distributed throughout the mixture. Add to the wet ingredients, whisking thoroughly. Add dry mix into bowl of wet ingredients and gently incorporate with a spatula until just barely mixed. Stir in cranberries.

Fill greased muffin tins approximately 3/4 full and top generously with crumble topping. Bake for 30 minutes, or until knife comes out clean!

BURNT TOAST BISCOTTI

Makes about 18 biscotti

You’ll Need:122g butter
163g demerara sugar
54g buckwheat honey, or molasses
72g egg
123g whole wheat flour
123g bread crumbs
43g burnt barley flour*
5g salt
6g baking soda
2g spice blend(or about 1/2 teaspoon)
47g dried cherries
47g pepitas

Spice Blend (This will make enough for 3-4 logs, but feel free to use your own blend of your favorite spices!):
3g black pepper
2g black cardamom
1g mace
1g pink peppercorn

Lightly cream butter, sugar, and honey/molasses together on low speed in an electric mixer. Try not to incorporate too much air into the batter, or the biscotti with spread too much when baking. Add egg and mix until incorporated fully.

Combine all dry ingredients, keeping the cherries and pepitas separate. Add dry mixture to the mixing bowl in thirds, scraping along the way. Add cherries and pepitas last and mix just until combined.

Turn dough onto your work surface and roll into a log about 18” long. The dough will be soft but do your best to not add any additional flour while rolling out or the biscotti will be too dry. Feel free to use a dough scraper to help shape your log and scrape off any dough that sticks to the table.

Line a baking sheet pan with parchment paper, and if you have any extra pepitas, roll the shaped log in them to coat the outside before transferring to your baking pan. Bake at 375*F for 35-40 minutes. Remove from the oven, let cool for a few minutes to ensure easy cutting. Lower your oven temp to 325*F.

Transfer the baked biscotti log to a cutting board and slice into 1” strips with a serrated knife. If you have a cooling rack, place on top of your baking pan and place your sliced biscottis cut side up on the rack on your baking pan and return to the oven for 10 minutes, or until dried out. If you don’t have a cooling rack, bake for 5 minutes and then flip biscottis and bake for another 5 minutes to ensure they dry out evenly. Cool completely before dunking in coffee!

*To make Burnt Barley Flour, roast whole barley kernels in a 500F oven for 30-40 minutes until the kernels brown heavily, smoke and exude a roasty, pop-corn-like aroma. Allow to cool, then process to a fine powder in a grain mill, spice grinder or blender.

Country Boy Breakfast1

You’ll need:
½ C. cooked oat groats (see page 12 of oat zine)
2 tsp fat (we like to use coconut, bacon or butter)
1 tbsp fresh grated ginger
drizzle of sesame oil
5 kale leaves, cut into slivers
dash of salt
leftover pulled pork from last night’s dinner :)
homemade aioli
2 eggs

Melt fat in pan, add all other ingredients into pan. Cook on medium to medium low for 5-10 minutes. You may need to adjust heat according to pan and stove top. You will know they are done when they are crispy and slightly browned. When finished place on a plate, top with the fried egg and warmed pulled pork, and finish with a drizzle of homemade aioli.

You’ll never go back to biscuits. 1 For an extra luxurious bowl of oatmeal, try toasting morganic’s oats in coconut oil before
cooking with just water and a heavy pinch of salt. Morgan prefers savory oats, and he likes them whole as they are here.

OG OATCAKES

You’ll Need:
12 oz. whole oats, ground
1/2 tsp baking soda
1.5 tsp salt
2 oz. butter
(or lard for more traditional)
4-7 tbsp hot water

Preheat oven to 350* F. Mix ground oats, baking soda, and salt together in a bowl. Melt the butter or lard and combine with your dry mix. Starting with 4 tablespoons, add just enough water for dough to become a firm mass that doesn’t stick to the sides of the bowl. If you accidentally add too much, just add a little more oatmeal until you get the proper consistency!

Sprinkle some ground oats on your work surface and roll out to 1/4” thickness. Cut into desired shapes and bake on a parchment lined sheet pan until golden brown, about 20 minutes. If you’re feeling old fashioned, try cooking them in a frying pan with some butter instead!

LOST OATCAKES

You know we had to jazz ours up a bit for some fun. The toasty walnuts and dried sage along with the buttermilk’s tang add an awesome depth of flavor.

You’ll Need:
180g lightly toasted walnuts
180g rolled oats
219g ground oats
23g sugar
6g baking soda
9g salt
1 tsp dried sage
83g butter, melted
45g buttermilk
67g egg whites

In a food processor, grind together walnuts and rolled oats into a coarse meal. Add this mixture along with all dry ingredients into a mixing bowl and combine together to evenly distribute.

Drizzle in butter while mixing; add buttermilk and egg whites last. Again, if your dough is a little too sticky feel free to add more ground oats, one tablespoon at a time until you have a soft but firm dough.

Roll out to 1/4” thickness, cut into desired shapes, and bake at 350*F for about 15-20 minutes, until golden. (These have a great shelf life, staying tasty for up to a month!)

STAFFORDSHIRE OATCAKES

Makes 10 large oatcakes

You’ll Need:
450ml milk + 450ml warm water
250g finely ground oats
(you can grind ordinary oats in a food processor)
100g strong wholemeal flour
100g strong white flour
1 tsp fine salt
4g dry yeast or 10g fresh yeast
Fat of your choice to cook (lard, bacon drippings, clarified butter, vegetable oil)

Heat the milk with the same amount of water in a pan until about blood temperature.

Meanwhile, mix the oats, flours, and salt in a large bowl. Mix the yeast with a little of the warm liquid and then cover and leave until frothy.

Stir into the dry ingredients and then whisk in the remaining liquid until smooth. Cover and leave in a warm place for about an hour until bubbly, or overnight in the fridge if you prefer.

Grease a large frying pan with a little fat and put on a medium-high heat. When hot enough for the batter to sizzle as it hits it, give the bowl a quick whisk, then add a ladleful to the pan and tilt to spread it out.

Cook until dry on top, then loosen the edges and carefully turn it over (depending on the size, it may be easiest to flip it onto a plate or board slightly larger than the pan) then slide it back into the pan. Add any toppings you would like to melt or heat through (cheese, for example), and cook until golden on the bottom.

Fold over and eat, or allow to cool then cover and store in the fridge or freezer, reheating in a dry pan.

SIMPLE OAT WASH

This is actually one of my first recipes ever, from back in college. I make it in a half gallon jar and use it as a body wash in the winter, so it’s pretty versatile in terms of batch size and use!

You’ll Need:
1 cup organic rolled oats + 2-3 Tbsp extra for dusting
½ - 1 cup raw honey
¼ cup powdered goat milk (or non-fat dry milk)

In a spice grinder or coffee grinder grind down all the oats to a fine powder. The finer it’s ground, the silkier the wash! Combine the powdered milk, one cup of oat powder and a half cup of honey in a mixing bowl. Blend well with a spoon, adding a little more honey as
needed, to create a sticky thick dough.

Roll the dough into one teaspoon-sized balls, then drop them into the reserved out powder, rolling them around to coat completely. Store in a glass jar or metal tin, away from direct sunlight.

To use, take one ball in the palm of your hand and knead it with warm water, until it forms a smooth thin paste, the texture of warmed honey. Massage gently into your face and neck, then rinse with warm water and pat dry.

SUNFLOWER OAT SCRUB

Local oats. Local honey. Local sunflower oil… OatMG! Use this moisturizing scrub on your hands, face and lips for a glow that will shine through the darkest winter days.

Makes about 3 ounces

You’ll Need:
50g coarsely ground rolled oats
25g sunflower oil
34g honey
20g demerara sugar
Pinch of coarsely ground herb(s) of choice (we used lavender and rosemary)

Grind oats in a food processor or spice grinder and stir all ingredients together well. Take your sweet time massaging into skin, letting the oats exfoliate, the oil nourish, and the honey soothe. Store at room temperature in a lidded container.