Friday, April 8, 2011

Fresh Ground Recipes

We are frequently receiving requests for recipes, and although we have posted these before in other places (our GrainMaker website for example), I thought it might be nice to have them here as well. We love new recipes too, so if you have one you would like to share, please post it in the "comments".  Thanks and enjoy!

Cornmeal Muffins
1 Cup Home-ground cornmeal - I use popcorn
1 Cup Home-ground whole wheat flour
1/2 tsp. Salt
2 Tbsp Baking powder
2 Eggs
1/2 Cup Honey
1 Cup Milk
2 Tbsp. Melted butter Mix the dry ingredients together, set aside. In a separate bowl, mix the eggs, honey and milk together before adding to the dry ingredients. Stir in the melted butter. Pour into greased muffin tins. Bake 425° for approximately 25 minutes.

Bread Dough Enhancer
4 Cups Powdered Milk
3/4 Cups Lecithin Granules
3 Heaping TBSP Vitamin C Powder
2 TBSP Ginger
3 TBSP Cornstarch
Blend all the above ingredients until smooth. Store in airtight containers. It can store on your pantry shelf. Use 2 teaspoons of enhancer in your bread dough. I use 3 Tablespoons of this enhancer to each batch of bread I bake.

Whole Wheat Bread
3 Cups Milk or Buttermilk
1 1/2 Tbsp. Molasses
1 Tbsp. Honey
Scant 1/2 cup Olive Oil (1/4 to 1/2 cup)
1 1/2 Cups warm water
1 1/2 Tbsp Active dry yeast
Approximately 14 1/2 Cups fresh ground whole wheat flour
Dissolve yeast, honey and molasses in warm water and let stand for 15 minutes. Meanwhile, bring milk or buttermilk to a boil and cool to lukewarm. Add cooled milk to yeast mixture, then add remaining ingredients, stirring in flour a few cups at a time until dough reaches a good consistency for kneading. Turn out on floured surface and knead until smooth. Divide dough and shape into three loaves. Place in greased bread pans, cover and let rise (not double in size). Bake at 350° approximately 45 minutes. 

Rye Bread
2 1/2 Warm Water
2Pkgs. dry yeast
1/3 cup Honey
3 TBSP Olive Oil
1 TBSP Salt
1/3 cup Instant Dry Milk
2 Eggs
2 TBSP Caraway Seeds
4 to 4 1/2 Cups fresh ground rye flour
2 TBSP Dough Enhancer

Dissolve Yeast in warm water. Add Honey, oil, salt, dry milk, eggs, caraway seeds, and Rye flour. Add enough additional flour to make a stiff dough. Kneed 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover and let rise until double., approximately 1 hour. Punch down and shape into 3 loaves. Place in greased pans. Cover and let rise until double. Bake at 350° for 45 minutes.

Raisin Bread
1/2 Cup Sugar
1 Cup Olive Oil
2 Eggs beaten
1 TBSP Cinnamon
1 1/2 - 2 Cups Raisins
2 TBSP Salt
1 1/2 Cup Hot Milk
2 TBSP Yeast in warm water
10 - 12 cups fresh ground whole wheat flour
3 TBSP Dough Enhancer
Place raisins in pan and cover with enough water to make 5 cups of liquid. Cook 5 minutes. Combine all other ingredients in separate bowl and mix. Add in 10 to 12 cups flour or more if necessary. Shape into loaves and let rise for 1 hour. Bake at 350° for 40 minutes.

Honey Oatmeal Bread
2 1/2 Cup boiling water
1 Cup Honey, karo or Molasses
2 TBSP Salt
4 Beaten Eggs
3/4 Cup Olive Oil
2 pkgs. Dry yeast
2 Cups Quick Cook Oatmeal
2 Cups Fresh Ground Whole Wheat Flour
3 TBSP Dough Enhancer
Unbleached white flour

Dissolve yeast in 1 cup warm water. Pour boiling water over oatmeal and set aside to cool until luke warm. Mix all ingredients and beat well, then add yeast, being sure everything is luke warm, before adding. Work enough white flour to make a nice spongy dough that is not sticky. Grease top and let rise. Knead and let rise again. Bake at 400° for 25-30 minutes. A delicious nourishing bread. You may use as much whole wheat flour as you like.

Savory Dill Bread
1/8 Heaping Cup Active Dried Yeast
4 Cups Lukewarm water
1/4 Cup Sugar
2lbs 5.5oz Fresh Milled strong flour
1 Onion Chopped
8 TBSP Oil
1 Large Bunch of Dill, Finely Chopped
4 Eggs
1 1/3 Cup Cottage Cheese
8 TSP Salt
Milk for Glazing

Mix together yeast, water and sugar in a large bowl and leave for 15 minutes to dissolve. Stir in about half of the flour. Cover and leave to rise in a warm place for 45 minutes. In a frying pan cook the onion in 1 TBSP of oil until transparent and set aside to cool. Stir in the dill, eggs, cottage cheese, salt and remaining oil into the yeast mixture. Gradually add the remaining flour until too stiff to stir. Transfer to a floured surface an kneed until smooth and elastic. Place in a bowl, cover and leave to rise until doubled in volume, 1-1.5 hours. Grease a large baking sheet, dividing the dough in half and shaping into rounds, leave to sire in a warm place for thirty minutes. Preheat 375 degree oven. Score the tops, brush with milk and bake until browned, about 30-45 minutes. Set on rack to cool.