Merry Christmas and Happy Winter Solstice to you all! I hope this holiday is filled with good company, great food (cookies!) and laughter! I have been busy baking all my Christmas cookies since I got back and I always have to try some to make sure they are good :) which leaves me very over sugared and craving pickles and tart salads. If you have been snacking on your cookies as well or are still looking for a fun salad to add to your holiday menu here is one that uses up those left over heals of bread! Enjoy!
Radicchio Salad (Serves 4) Adapted from Bon Appetite Magazine
This week’s Share KAMUT®Wheat Sourdough Ingredients: Montana grown org. wheat flour, water, freshly milled org. KAMUT flour, org. KAMUT berries, org. sourdough culture, sea salt. Polenta Sandwich Loaf Ingredients: org. wheat flour, water, org. yellow corn, org. sourdough culture, sea salt. Bakers Choice: Polenta-Pepita Sandwich Loaf Ingredients: Montana grown org. wheat flour, water, org. yellow corn, org. sourdough culture, org. pumpkin seeds, sea salt.
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It’s the time of year of family gatherings and celebrations! We were fortunate to spend the last 10 days surrounded by my entire family. It was a magical time that I will treasure forever and a good reminder that even if you have to be in and out of airplanes for 24h it’s worth it every single time! Treasure the moments you have with your loved ones this holiday season, they are magic :))
If you are the one hosting your family and friends over the holidays here is a great recipe for a Bread Pudding you can serve for Brunch: Bread Pudding Recipe
This week’s Share Country Sourdough Ingredients: Montana grown org. wheat flour, water, org. sourdough culture, sea salt. Sesame Seed Sandwich Loaf Ingredients: Montana grown org. wheat flour, water, org. sunflower seeds, org. sourdough culture, sea salt. Bakers Choice: Country Sourdough Sandwich Loaf Ingredients: Montana grown org. wheat flour, water, org. sourdough culture, sea salt. Snow week! It makes me so happy to see everything blanketed in white! Winter is my absolute favorite season. Coming inside after going for a ski and sitting by the fire drinking hot chocolate and eating toast with homemade jam is one of my favorite things ever! I also noticed that this first snow made me very homesick for my tiny Sierra Nevada town. On the first snow days of the year, the whole town would be celebrating, everyone getting out their cross-country skis and cruising around town!! Helping each other shovel, making snow angels in the snow and celebrating the white flakes falling from the sky. We lived there during some of the biggest winters and it was incredible to be able to put your skis on in front of the house and skin up to the peaks behind town and do laps until your legs and lungs hurt. Later we would look at our tracks from the kitchen window and think about where to add new ones the following day. Now that we live in a city it’s different and I have to get used to it, but I am excited to explore the cross-country ski trails here and learn my way around Bridger! I am certain that after enough winters here new memories will have been created and new adventures will make me smile and think of this place as fondly as our last. Part of leaving places, that are dear to my heart, is allowing myself to reminisce without getting too sad and forgetting to be present. So my goal for this winter is to learn my way around these mountain ranges, so I can fall in love with them and have a new winter wonderland filled with smiles! Cheers to happy winter smiles!
This week’s Share Country Sourdough Ingredients: Montana grown org. wheat flour, org. sourdough culture, sea salt. Quinoa Sandwich Loaf Ingredients: Montana grown org. wheat flour, water, org. quinoa, org. sourdough culture, sea salt. Bakers Choice: Seeded Whole Wheat The perfect loaf to go with soup! Ingredients: Montana grown org. whole wheat flour, org. flax seeds, org. yellow corn, org. sunflower seeds, org. sesame seeds, org. pumpkin seeds, water, org. sourdough culture, sea salt. Two more days until Halloween! Do you have your costumes ready and your treats waiting at the door for the trick or treaters? Halloween has a special spot in my heart that has grown and changed for me over the years.
Germany doesn't have the tradition of Halloween, but having an American dad my family adopted some Halloween traditions. We always carved the biggest pumpkin we could find (pumpkins were not very popular in Germany back then) and in addition we looked for left over sugar beets in the fields around our house, which made fun little jack-o-lanterns as well. We invited our little friends to help us carve our huge pumpkin and eat pumpkin pie. Once it was all done and scary looking, we put our monster pumpkin in a little wagon and pulled him around town. There were usually a couple neighbors that knew we were coming, but candy was not part of the deal, we just showed off our carved pumpkin. It was really fun! Before moving to Bozeman we lived in a tiny town in the mountains and Halloween marked the end of “summer season”. The local coffee shop, which was my second home would close the next day and we would gather there usually with some crazy costumes to hand out treats to the local kids and start dreaming about winter snow and the quiet times when the town didn't see any tourists and we didn't se each other as much. I love traditions and feel really lucky to have grown up with some from two cultures! Whats your favorite tradition you grew up with? This week’s Share Country Sourdough Ingredients: Montana grown org. wheat flour, water, org. sourdough culture, sea salt. Whole Wheat Cinnamon Raisin Bread Ingredients: Montana grown org. wheat flour, water, org. raisins, org. sourdough culture, org. fair trade molasses, Cook honey, org. cinnamon, sea salt, barley malt. Vollkornbrot (Sprouted Rye) Ingredients: org. rye flour, water, org. buttermilk, org. sunflower seeds, org. sourdough culture, org. sprouted rye berries, fresh ground spelt flour,, org. flax seeds, org. sesame seeds, sea salt. Is it Farro, Spelt, Emmer or Einkorn?Farro? Spelt? Emmer? Einkorn? What is going on with these terms and which is which? Have you been wondering too? I have been mighty confused lately so I thought I would share what I found out. My trusted source on all things heirloom and ancient grains is Glenn Roberts from Anson Mills. According to Glenn, Farro is and Italian name and there are three types: Farro piccolo (Tritium monococcum), Farro medio (Triticum dicoccum) and Farro grande (Triticum spelta). The name corresponds to their kernel size and their scientific name always helps me get things straightened out. All three of them have another name in various languages some of which we have adopted in english and this is where things got confusing. Farro piccolo is also known as Einkorn which in German means “one kernel” a name that refers to an individual awn’s tendency to break into single spikes. Farro medio is also know as Emmer the hebrew name for “mother” and Farro grande is otherwise known as Spelt. What they all have in common is they are ancient grains and all wonderful too cook and bake with! So from now on I am going to stick with Einkorn, Emmer and Spelt. So when you see Emmer Bread on next months offerings, it is the same as Farro this month. If you haven't cooked with any of the three “Farro’s” yet I highly recommend it. They are really tasty and you can buy Emmer (called Farro on the package) from Timeless Seeds, which is grown here in Montana and substitute it for rice in your next meal!
This week’s Share Farro (Emmer) Sourdough Ingredients: Montana grown org. wheat flour, C5 Organics’ emmer berries, fresh ground Timeless Seed’s Farro, water, org. sourdough culture, sea salt. Sunflower Seed Sandwich Loaf Ingredients: Montana grown org. wheat flour, water, org. sunflower seeds, org. sourdough culture, sea salt. Bakers Choice: Red Quinoa Wheat Sandwich Loaf Ingredients: Montana grown org. wheat flour, water, org. red quinoa, org. sourdough culture, sea salt. It’s a gilled cheese kind of week for me and you know what that means? I have yet another version of a delicious and comforting recipe to share with you. There are endless variations on my favorite quick meal!
For one Sandwich you will need:
Put slice of bread with butter and sage side down in pan. Place cheese on the bread in the pan. Top with second slice of bread, sage side up. Grill for a few minutes. Carefully check bottom of sandwich; you’re looking for golden-brown. With a spatula, carefully flip the sandwich, and cook for another few minutes, again looking for golden-brown. Sprinkle the top of the sandwich with half of the parmesan. Flip the sandwich back over and cook for a few seconds to crisp, but not burn! Sprinkle the rest of the parmesan on the top slice and flip once more to crisp that side. Serve with Living Nutrition’s facto fermented sauerkraut, pickles and your favorite mustard. This week’s Share Country Sourdough Ingredients: Montana grown org. wheat flour, water, sourdough culture, sea salt. Polenta Sandwich Loaf Ingredients: Montana grown org. wheat flour, water, org. yellow corn, org. sourdough culture, sea salt. Bakers Choice: Sonora Wheat Sandwich Loaf This whole grain loaf is made from Prairie Heritage Farm’s Sonora Heritage Wheat. This time in the bread pan. Let me know what you think! Ingredients: Montana grown org. wheat flour, C5 Organics emmer berries and fresh milled emmer flour, water, sourdough culture, sea salt. |
AuthorI love bread! I will post my weekly bread choices here and anything else bread, grains and fermentation related that I think you might find interesting. Categories
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