Sonnenblumenbrot

Years ago I made a request to a German teacher who was a regular customer at my bakery, that when she went on her next trip to Germany to please bring me back a bread cookbook or two and I’d pay her for them. The ones she brought were in German, as I had hoped, and had some great pictures too!

Now, I don’t speak German. That was the language class I took for a few semesters in high school. In hindsight I should have taken Spanish. The only phrases I remember are “I don’t know” and “I have no money”.  Really useful phrases (insert eye-roll), not something like “where do I find great food?” or “two beers please” (my best Spanish phrase at the moment). Nope. I won’t be traveling to Germany any time soon the way it sounds.

The recipes look wonderful, or the pictures do at least. I started roughly translating a few that I wanted to try first shortly after receiving the books. Well, I received a request for a sunflower seed bread and wouldn’t ya’ know there’s a recipe for that in both cookbooks!

Sonnenblumenbrot

Sometimes I question my sanity.

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Grow Your Grain and Bake Them Too

Fresh baking and berries from the farm

“Know your food, know your farmers and know your kitchen.” It’s a quote from Joel Salatin that has been floating around social media for a while now. I do agree with it but what about know your baker? You probably should; especially when your baker is a farmer too! How handy is that?! Grown your grain and bake them too… or something like that.

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Why I Love Home Ground Wheat

 

The fire is lit in the old stove slowly warming the oven for the day. I’ve got a day of bread baking planned. My coffee is hot and the flour mill is grinding away. Morning is my favorite time of day. Once I’ve got enough flour ground for the first batch I can get started. For now I’ll steal away a few quiet moments and tell you why I love to use my home-grown, home-ground, whole wheat flour.

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Birthdays, Berries and Sprinkles

It’s been three years since the little miss came into the world with the all the fury of the February storm we had that night. She is still a force to be reckoned with! Joyful, but hang on to your boots! In her honor she gets waffles with whipped cream, berries and of course rainbow sprinkles.

As the unspoken tradition goes, the rainbow sprinkles will cover the kitchen counters and floor. I will be finding sprinkles for weeks to come. It’s worse than glitter as far as I’m concerned. But they bring a big smile to everyone so I’ll just go with it.

The waffles follow suit with the rest of the baking on the farm and are made with our farm fresh flour and topped with fresh whipped cream and berries or for those of us who like things a little simpler (ahem, me) some of dad’s homegrown/homemade maple syrup.

Here’s the recipe I like to use.

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Whole Wheat Pancakes

Whole Wheat Pancakes
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Whole Wheat Pancakes
Print Recipe
Ingredients
  • 1 each Egg
  • 1 cup Milk
  • 2 tbsp Butter melted
  • 1 cup Whole Wheat flour
  • 1 tbsp Honey
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Kosher Salt
Servings:
Instructions
  1. Combine all the ingredients in a mixing bowl and whisk until smooth.
  2. Scoop the batter onto a well-seasoned cast iron griddle and allow to cook on medium heat.
  3. Once bubbles have formed on the top of the cakes, they can be flipped and cooked a couple more minutes.
  4. Serve with fresh berries and whipped cream or your favorite syrup.
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