Whole Grain Blue Emmer Chocolate Chip Cookies

Ingredients:

-3 heaping cups Whole Grain Blue Emmer Flour

-1 teaspoon baking soda

-1 teaspoon salt

-1 cup (2 sticks) butter, softened

-3/4 cup granulated sugar

-3/4 cup packed brown sugar

-1 teaspoon vanilla extract

-2 large eggs

-2 cups (12-ounce package) semi-sweet chocolate morsels

 

Instructions: Preheat oven to 375°F. Combine flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture, only beat until combined. Fold in morsels . Let dough rest in refrigerator for 3 hours for best results. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes; let cool for 3 minutes and remove to wire racks to cool completely.

Peter Reinhart’s Super Sprout™ Bread Recipe Adapted for Spelt

Ingredients:

4.8 oz (137g) Super Sprout™ Spelt Flour

11.2 oz (317 g) Super Sprout™ Wheat Flour

1 teaspoon salt(7g)

1 1/2 teaspoons instant yeast (4.5 g)

14.5 oz (411 g) room temperature water

 

Instructions: Incorporate all ingredients until combined and mix for 2 minutes. Remove dough to lightly oiled work surface and perform a stretch and fold. Keep covered and continue to stretch and fold every 5 minutes until 4 total stretch and folds have been completed. (These intervals can be extended up to 20 minutes.) After the final stretch and fold, cover and let rise for 60-90 minutes. Shape for sandwich or hearth baking, cover and let rise for 60-80 minutes. For hearth bread, bake at 450°F with steam for 30-35 minutes. For a sandwich loaf bake at 375°F for 45-55 minutes.

Peter Reinhart’s Super Sprout™ Bread Recipe Adapted for RYE

Ingredients:

4.8 oz (137g) Super Sprout™ RYE Flour

11.2 oz (317 g) Super Sprout™ Wheat Flour 1 teaspoon salt(7g)

1 1/2 teaspoons instant yeast (4.5 g)

14.5 oz (411 g) room temperature water

 

Instructions: Incorporate all ingredients until combined and mix for 2 minutes. Remove dough to lightly oiled work surface and perform a stretch and fold. Keep covered and continue to stretch and fold every 5 minutes until 4 total stretch and folds have been completed. (These intervals can be extended up to 20 minutes.) After the final stretch and fold, cover and let rise for 60-90 minutes. Shape for sandwich or hearth baking, cover and let rise for 60-80 minutes. For hearth bread, bake at 450°F with steam for 30-35 minutes. For a sandwich loaf bake at 375°F for 45-55 minutes.

Peter Reinhart’s Super Sprout™ Bread Recipe Adapted for EINKORN

Ingredients:

8 oz (227g) Super Sprout™ Wheat Flour

8 oz (227 g) Super Sprout™ EINKORN Flour

1 teaspoon salt(7g)

1 1/2 teaspoons instant yeast (4.5 g)

14.5 oz (411 g) room temperature water

 

Instructions: Incorporate all ingredients until combined and mix for 2 minutes. Remove dough to lightly oiled work surface and perform a stretch and fold. Keep covered and continue to stretch and fold every 5 minutes until 4 total stretch and folds have been completed. (These intervals can be extended up to 20 minutes.) After the final stretch and fold, cover and let rise for 60-90 minutes. Shape for sandwich or hearth baking, cover and let rise for 60-80 minutes. For hearth bread, bake at 450°F with steam for 30-35 minutes. For a sandwich loaf bake at 375°F for 45-55 minutes.

100% Organic Stoneground, Old-Fashioned Yellow Corn Grits

Instructions:

Bring 3 cups of water to a boil; add ½ cup of Lindley Mills 100% Organic Stoneground Old-Fashioned Grits and bring back up to a boil. Reduce heat to medium/low and slow cook for 25 minutes, stirring often until all water is absorbed and grits become thick. Add butter, salt, and pepper to taste and enjoy!

  

Yield: Makes about 2 cups of cooked grits.

 

Other ways to enjoy your grits:

-Make a grits bowl with eggs, potatoes, and veggies for breakfast or breakfast for dinner!

-Make a breakfast casserole with grits, eggs, toast, and veggies

-Use them as a side dish or substitute for polenta in any recipe

Marvelous Oat Bran Muffin Mix

Easy Marvelous Muffins at least three ways!

 

1) Use mix with water as directed for a cinnamon-y warm breakfast!

2) Use any milk, juice, or other liquid as a substitute for the water in the recipe on the back of the bag.

3) Put in fresh or dried fruit, nuts, chocolate, or anything else you can think of to make them your own!

 

We really like these combinations:

 

-Orange Juice and Chocolate Chips-

Cranberries and Walnuts or Pecans

-Maraschino Cherries and Dark Chocolate

-Chocolate Chips or Resse’s Pieces

-Blueberries

-Strawberries

-Bananas and Walnuts

-Add a little butter (or icing even!) to top it off!

-Golden Raisins

Einkorn Chocolate Chip Cookie Recipe

 Einkorn CookiesWe’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!