Hi. I need to tell you about my friend's website. They buy spelt from us and have been making spelt sourdough. I haven't tried the recipe - I need to find a good sourdough starter... but I really wanted to share with you their recipe. I'm going to just share the link so they get the credit for the excellent bread recipe and the photos. I appreciate their little plug for our spelt, too... so go here to get the goods: http://oakflatsourdough.isgreat.org/index.php/2011/Bread/100-spelt-sourdough.html
We have a unique product variety of spelt - in that it is specifically made for baking. It really breaks down easier in your body and is softer - you could snack on it! And doesn't act like hard red wheat like some other varieties of spelt.
For more information on our spelt - check out our website at www.HiStakes-Spelt.com
Now - go check out the sourdough recipe.
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Monday, February 28, 2011
Monday, December 27, 2010
Bread Experiment #12
You might go looking for the other experiments, but you won't find them on this blog... I'm only publishing the ones that I LOVE and will continue to use. (Sorry, no photos - we ate the bread too fast!)
So, here it is, the meat and potatoes of the bread recipe: (If you don't have my basic bread recipe yet you can sign up to get it here. It is the one for the Bosch Universal mixer.)
First, I leave the basics alone - the water, oil, honey, salt, yeast and dough enhancer amounts have not changed.
What I have played with are the flour amounts and what I have been using for my flour. For example, I use roughly 16 cups of flour. I'm not sure how accurate that is anymore, because I always lose count and just add flour as needed until my bread is barely no longer sticky.
So, I put in the hot water, yeast, dough enhancer, oil and honey. Then I add a cup of mashed potato flakes (potato pearls do NOT work, unless you pulverize the pearls first). Next, I put in between one and two cups of ground flaxseed (I prefer this golden flaxseed), AND lately, I've been adding a 10-grain cereal mix. It is a course grind whole grain cereal and I just throw it in. I haven't been letting it sit and soak much, but I understand you can let it sit up to 5 or so minutes. I've also enjoyed adding 1/4 cup millet. It seems to be a lot of millet, so I may tone it down a little to 1/8 cup. (Still experimenting with that one.)
And finally, I prefer to use 3 different kinds of flour - usually spelt, hard white and hard red whole wheat flours. The flour mix makes a tastier loaf, I think. (Don't forget to add the salt.)
The result? Tasty, healthy, WHOLE GRAIN bread that is light enough that you don't feel like you are eating a brick and has enough substance to know you have eaten something! Bread doesn't last long at my house.
This last week, I've made 3 batches of bread (5-6 loaves per batch), mostly for Christmas presents for some friends and neighbors and have had rave reviews about my experiments. One neighbor was so excited she was going to hide it all for herself because my bread is SO YUMMY and so AMAZING! (Actually, I know of at least two people who hid it to eat the loaf by themselves.) Makes me happy to think I am helping them have a little extra joy in their lives.
Here's to some more happy experimenting!
So, here it is, the meat and potatoes of the bread recipe: (If you don't have my basic bread recipe yet you can sign up to get it here. It is the one for the Bosch Universal mixer.)
First, I leave the basics alone - the water, oil, honey, salt, yeast and dough enhancer amounts have not changed.
What I have played with are the flour amounts and what I have been using for my flour. For example, I use roughly 16 cups of flour. I'm not sure how accurate that is anymore, because I always lose count and just add flour as needed until my bread is barely no longer sticky.
So, I put in the hot water, yeast, dough enhancer, oil and honey. Then I add a cup of mashed potato flakes (potato pearls do NOT work, unless you pulverize the pearls first). Next, I put in between one and two cups of ground flaxseed (I prefer this golden flaxseed), AND lately, I've been adding a 10-grain cereal mix. It is a course grind whole grain cereal and I just throw it in. I haven't been letting it sit and soak much, but I understand you can let it sit up to 5 or so minutes. I've also enjoyed adding 1/4 cup millet. It seems to be a lot of millet, so I may tone it down a little to 1/8 cup. (Still experimenting with that one.)
And finally, I prefer to use 3 different kinds of flour - usually spelt, hard white and hard red whole wheat flours. The flour mix makes a tastier loaf, I think. (Don't forget to add the salt.)
The result? Tasty, healthy, WHOLE GRAIN bread that is light enough that you don't feel like you are eating a brick and has enough substance to know you have eaten something! Bread doesn't last long at my house.
This last week, I've made 3 batches of bread (5-6 loaves per batch), mostly for Christmas presents for some friends and neighbors and have had rave reviews about my experiments. One neighbor was so excited she was going to hide it all for herself because my bread is SO YUMMY and so AMAZING! (Actually, I know of at least two people who hid it to eat the loaf by themselves.) Makes me happy to think I am helping them have a little extra joy in their lives.
Here's to some more happy experimenting!
Friday, November 19, 2010
Friday, October 29, 2010
New Spelt Cookie Mixes!
I am SO excited about these. I have been developing the recipes and getting the perfect Idaho grown ingredients for these mixes for about 6 months and we now have them ready for you to purchase and bake in your own kitchen!Quick thought: Need a good idea for a gift? These are perfect! And Christmas is just around the corner. (How is the shopping going?)
Both of these cookie mixes are made with Idaho-grown hard white wheat, spelt, sugar and flaxseed. Plus - we used whole flour and whole flaxseed! (Increase your fiber, Omega-3s, and protein intake for the day.) They are tasty and soft and chewy and you can add your own delightful indulgences (chocolate chips, raisins, toffee chips, or whatever you like). There are two different mixes you can now purchase on my website or at my house. Chocolate Cookie Mix or Oatmeal Cookie Mix. The cost is only $6.00/mix and will make at least three to four dozen cookies (depending on the size you scoop them to be). I consistently get at least three and a half dozen cookies.
Each cookie mix is easy to make - just add eggs and butter, (and chocolate chips or raisins or something), mix and bake. I've sampled these around the farmer's market, at different parties I've gone to, and several different events, and I've consistently gotten rave reviews. They are a delightful and almost addicting cookie! It isn't fun to eat just one.
I'd love to hear your review. Purchase a mix and let me know what you think. (Or catch up with me at one of the upcoming craft fairs where I will be featuring these new healthy cookie mixes as well as cookie samples.)
You can find the cookie mixes here: J's Spelt Cookie Mix
Sunday, October 3, 2010
Family Applesauce
Hi. I wanted to post this to show you how much fun we had doing applesauce, recently. I don't think I touched the "turner" on the strainer. My kids had so much fun doing it, I could just focus on other parts of the process. We had good success and did only 5 batches of sauce!
So, make canning a fun family activity - as much as you can. My kids look forward to making applesauce because there are so many things they can help with!
So, make canning a fun family activity - as much as you can. My kids look forward to making applesauce because there are so many things they can help with!
Friday, October 1, 2010
Parade of Giveaways Winner!
Congratulations to Mel whose comment said:
-
Mel said... - I love to add flax seed to my yogurt, but it looks like I should be adding it to almost everything! I'm excited to have found your blog...I have a dozen or so that I check up on with food storage. Enter me into your drawing!
Wednesday, September 22, 2010
Fruit Cocktail
Hi! I have been lost for a minute, but I promise I'm here. We have been running our fruit stand this summer and have been harvesting our crops on our farm (actually, we just finished harvesting the grain for the year!)
Anyway, I wanted to share my lastest adventure in canning! I am so excited about it, too. I made my own fruit cocktail! I heard of a lady making her own a few years ago and have thought about it ever since. Why not? Why can't we make our own fruit cocktail? I only wonder about the grapes, but everything else processes for the same amount of time in my handbook.
Ready? Here is what I used, with the specific varieties grown in my favorite orchard in Caldwell, Idaho: white (canning) peaches (summersweet), yellow peaches (I think I used the last of my flamecrests), nectarines (honey royales), and bartlett pears and a few green grapes that I had in the fridge. (If anyone knows of a reason I shouldn't use grapes, please let me know.)
I took a half of a fruit per jar and had plenty. (For example, I needed 7 jars and used 4 peaches - half per jar, make sense? It worked out pretty close to what I needed.) I blanched and skinned the peaches - both white and yellow peaches, chunked them up, and threw them in a jar on top of the grapes. Do you know you can bottle nectarines and you don't have to skin them? Well, I skinned these - just like peaches - boiling them in water for 20 seconds, first, then to cold water and slip the skins. I mostly did it for looks in the jar. Then I peeled, chunked, and added the pears and then poured the sugary syrup over the top, topped the jars, and processed my jars in a water bath - just like I would for pints of peaches.
We tried some on Sunday, just to see what the jars and the fruit were like. They look a little mushy, but they really weren't when we tried the fruit. It was really a nice combination - and everything was ripe - unlike most of the store\-fruit cocktail I usually use.
Although, I think I have to try quart jars next time! It was a hit! And I'm so pleased with myself for doing it.
What do you think?
Anyway, I wanted to share my lastest adventure in canning! I am so excited about it, too. I made my own fruit cocktail! I heard of a lady making her own a few years ago and have thought about it ever since. Why not? Why can't we make our own fruit cocktail? I only wonder about the grapes, but everything else processes for the same amount of time in my handbook.
Ready? Here is what I used, with the specific varieties grown in my favorite orchard in Caldwell, Idaho: white (canning) peaches (summersweet), yellow peaches (I think I used the last of my flamecrests), nectarines (honey royales), and bartlett pears and a few green grapes that I had in the fridge. (If anyone knows of a reason I shouldn't use grapes, please let me know.)
I took a half of a fruit per jar and had plenty. (For example, I needed 7 jars and used 4 peaches - half per jar, make sense? It worked out pretty close to what I needed.) I blanched and skinned the peaches - both white and yellow peaches, chunked them up, and threw them in a jar on top of the grapes. Do you know you can bottle nectarines and you don't have to skin them? Well, I skinned these - just like peaches - boiling them in water for 20 seconds, first, then to cold water and slip the skins. I mostly did it for looks in the jar. Then I peeled, chunked, and added the pears and then poured the sugary syrup over the top, topped the jars, and processed my jars in a water bath - just like I would for pints of peaches.
We tried some on Sunday, just to see what the jars and the fruit were like. They look a little mushy, but they really weren't when we tried the fruit. It was really a nice combination - and everything was ripe - unlike most of the store\-fruit cocktail I usually use.
Although, I think I have to try quart jars next time! It was a hit! And I'm so pleased with myself for doing it.
What do you think?
Monday, August 30, 2010
Parade of Giveaways
So, I'm excited to participate in the Parade of Giveaways this year.
First, I love to do food storage and be prepared.I've been canning like crazy and building up my food storage - especially now - to get ready for winter.
Do you use flaxseed? Do you know what to do with it? Since it is my prize, I thought I'd tell you a little bit about it. This is a 1.5 pound bag of heart healthy golden flaxseed. Flaxseed is full of good Omega-3 fats and provides good amounts of fiber to your diet. Everyone needs more fiber in their diet, right? It is best to eat flaxseed when freshly ground - so your body can absorb the maximum amount of nutrients available from the flax.
This golden flaxseed is an Idaho Preferred product and is a great variety for baking. I add it to almost everything I bake: cookies, breads, muffins, cakes. It even is a great substititue for eggs in your baking recipes. You only need to take 3 Tablespoons cold water and 1 Tablespoon ground flaxseed and whip them together. Allow this mixture to sit until a little slimy (about 1 minute) and you have a great replacement for 1 egg.
First, I love to do food storage and be prepared.I've been canning like crazy and building up my food storage - especially now - to get ready for winter.
Do you use flaxseed? Do you know what to do with it? Since it is my prize, I thought I'd tell you a little bit about it. This is a 1.5 pound bag of heart healthy golden flaxseed. Flaxseed is full of good Omega-3 fats and provides good amounts of fiber to your diet. Everyone needs more fiber in their diet, right? It is best to eat flaxseed when freshly ground - so your body can absorb the maximum amount of nutrients available from the flax.
This golden flaxseed is an Idaho Preferred product and is a great variety for baking. I add it to almost everything I bake: cookies, breads, muffins, cakes. It even is a great substititue for eggs in your baking recipes. You only need to take 3 Tablespoons cold water and 1 Tablespoon ground flaxseed and whip them together. Allow this mixture to sit until a little slimy (about 1 minute) and you have a great replacement for 1 egg.
Just remember to grind your flaxseed in a spice grinder or a coffee grinder - something that can handle oily seeds. A flour mill is usually not able to handle flaxseed.
RULES TO ENTER THE PARADE OF GIVEAWAYS PRIZE OF FLAXSEED
1 - You must live in the US. I will not ship out of the USA.
2 - Please leave a useful comment on this blog post about my website: www.HiStakes-Spelt.com or about flaxseed or even food storage. Easy, right? =)
(Mostly, let me know you are interested in entering the parade of giveaways)
Remember all giveaways will run September 1st - September 30th and the flaxseed winner will be announced on October 1st on this blog. Happy blogging and good luck!
Until next time!
Saturday, June 19, 2010
Survival Seeds
I think you know about survival seeds and heirloom seeds. I am just writing to you to recommend one such company that I like... called Hometown Seeds. They are based out of Orem, Utah and have some great varieties of seeds - vegetable/survival seeds, perrenials, annuals, herbs and more. Check them out here: HometownSeeds.com
(Tell them I referred you!)
Oh - and I almost forgot!!! They are offering a discount for a brief time! Here is what they have to say:
We at Hometown Seeds have been overwhelmed by the help given to us by the online gardening community. From advice on products and tips to improve our website to help in developing exposure to our business, we sincerely appreciate all you have done for us.
In appreciation for your help, we would like to offer a 20% discount on all of our products to you and your web community. By entering the coupon code thanks, 20% will be reduced from the total cost of any order. The code will be good through July 31, 2010. Feel free to offer this to your readers and visitors.
So, take advantage of that while you can! What a deal! HometownSeeds.com
p.s. If you want me to give your my reasoning as to why heirloom seeds and "survival" seeds are a good idea, please leave a commenting letting me know you want more info...
p.p.s. I stole their graphic, but I hope they don't mind since I'm referring their company in this post and I want you to recognize it when you see it on their site. So, go here to see what they have: HometownSeeds.com
Thanks! Until next time.
Thursday, June 17, 2010
Grain fed or Grass fed beef?
Okay - another one - this was really interesting to me, too. Do you prefer one over the other?
Dr. Stephen Smith, who led the team's work, said researchers first looked at previous studies and could find no scientific justification for statements that grass-fed beef is healthier and more nutritious than grain-fed product.
Here is the rest of the short article - including the benefits to eating grain-fed beef.
Meat scientists at Texas A&M University have reported that, contrary to popular thought, consuming ground beef from grass-fed cattle has no beneficial effects on blood lipids in people, while consuming ground beef from grain-fed cattle does have a positive outcome.
Here is the rest of the short article - including the benefits to eating grain-fed beef.
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