We’ve been talking a lot about einkorn lately and wanted to show you a little of what it can do! After a false start with too little flour (who’s complaining about having to eat extra cookies?) we whipped up a couple of batches of our favorite cookie recipe (found at the end of this post) and brought the results in to the Mill for taste testing. Our team is always willing to try something new that we’ve come up with and this was no exception…read more to hear what they thought about which cookie won and to get the recipe that is sure to be a hit no matter which flour you use!
Artisan Baker, Chef Peter Reinhart has been a long-time fan of Super Sprout™sprouted whole grain wheat flour. His sprouted whole wheat bread recipe using Lindley Mills' Super Sprout™ flour yields "quite possibly the best 100% whole wheat bread I've ever had. No sugar or honey, no oil, no preferment, and no long, extended fermentation--just flour, water, salt, and yeast." Try out Reinhart's favorite whole wheat bread recipe using Super Sprout™ sprouted whole grain wheat flour for a better-for-you wheat bread option.
On Christmas morning, it's always hard to choose between our Marvelous Oat Bran Muffins and Buttermilk Cinnamon Chip Scones. They are both great options and can be made ahead for an early morning boost. Read more to get our recipe and try it out!
Simple, flavorful, and healthy made-from-scratch muffins that will please everyone in your kitchen. These are the perfect snack on a cold winter afternoon, or breakfast addition with just a pat of warm butter. These gems are hearty enough to keep you going and sweet enough to be a treat.
This recipe is another one of Artisan Baker, Chef Peter Reinhart's favorite recipes for sprouted whole grain wheat focaccia using Super Sprout™ sprouted whole grain wheat flour. Try it as pizza dough too!