Category Whole Grain

Whole Grain Wheat and Spelt Pan Bread

A splendid, gentle top-curve from dough that’s proofed just enough. Just enough to still have “energy” to expand upward in the oven, but not so much that it causes an erratic fissure due to the lack of scoring. A balance. Add to that a striking exterior color from a bold bake, the enticing aroma from the use of fresh milled flour, and a speckled oat topping — all contributing to a truly wonderful bread. But beyond all this, it’s one that’s meant to be eaten in thick slices carved from the loaf with a spread of soft butter, toasted and topped with fresh preserves, or used to cobble together a sandwich piled a little too high. When baking this whole grain wheat and spelt pan bread I could have sworn the kitchen smelled of honey… Or perhaps it was my eagerness to eat the result. When you go the distance from raw berries, to fresh milled flour, to baked bread — all the while controlling each part of the transformation1 — it’s easy to get a little antsy, a little impatient, and frankly, a little hungry.

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  1. Or as much control as we’d like to think we have over fermentation.

Brioche Hamburger Buns

This past weekend I had the wonderful opportunity to attend a workshop by the one and only Sandor Ellix Katz, author of The Art of Fermentation (essential reading!). I walked away from the workshop infused with inspiration and a head full of fermentation ideas. Of course it wouldn’t be a hands on workshop if I didn’t leave with a jar of bubbling veggies — a relish of sorts. The fermenting relish we created by hand during the workshop had numerous spicy New Mexico chiles1, onion, corn, tomato, sweet potato (cooked) and garlic added to the mix. After getting my hands dirty with mixing, mashing, and packing I began to ponder what I’d first like to use this spicy concoction on, and then it came to me: hamburgers!

Coincidentally, the upcoming weekend of July 4th has always been a big grilling weekend out here and what better way to celebrate our Nation’s independence than to fire up the grill and throw on some burgers and veggies. I’ve made hamburger buns several times in the past but have yet to formalize a recipe for my favorite version. This formula has evolved over time and is similar to my cinnamon roll recipe in that it’s based on an enriched brioche dough, but with changes to butter, milk and flour types. Continue reading


  1. As is the custom here in New Mexico, if it’s not spicy let’s first make it spicy, then figure out the rest of the details.

Fifty-Fifty Whole Wheat Sourdough Bread

I’ve been thinking about this recipe for some time and I’ve been tinkering with it for just about as long. I wanted to create a whole wheat sourdough bread that wasn’t all the way 100% whole grain, but still enough to bring out that assertive wheat flavor, gentle yet complex sourness, and also one that packs a nutritious punch. I wanted it to be light in the hand, soft of texture and for it to be a good starting place for those who might not have had much experience with breads boasting a majority of whole grains. Sort of a beginner’s sourdough recipe but with more whole grains than not — a fifty-fifty whole wheat sourdough bread to get you and your family on the whole-grain-train without them missing the characteristics of white flour1.

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  1. Usually breads with a significant amount of white flour are lighter, more open and loftier

Fresh Milled Whole Wheat Walnut Sourdough

Winter time for me means soup, soup and more soup. But wait! It also means walnuts. “You silly, walnuts aren’t in season right now”, I hear you say. Well that’s true, but I say hey why not use those bagged, shelled walnuts from the market or if necessary, order a sack online? When it comes to walnuts I don’t need much convincing, just a slight nudge or the faintest craving. And so yes, I made fresh milled whole wheat walnut sourdough with roasted walnut oil. I also made soup, but I think you’re here for the bread.

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Homemade Ricotta with Whole Wheat Sourdough

This entry is a short interlude that doesn’t contain a bread formula, but rather, an accompaniment to just about any of the loaves baked here. I ate this with a recently baked whole wheat loaf made with fresh milled flour, my sourdough waffles and also my go-to white sourdough formula but I’m also eager to try it out on my walnut levain. Ricotta is incredibly versatile and you can find recipes abound, but as I’ve recently discovered it tastes far superior to store bought options when freshly made at home with good quality milk.

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