Certified Organic Whole Wheat Flour
We are starting our fourth season of producing a local whole wheat flour. The hard red spring wheat is grown, harvested and ground here at the farm. It’s been challenging, in a fun and good sort of way, to add this crop to the farm’s rotation.
The easiest way to buy the flour is through Idaho’s Bounty, an on-line buying cooperative featuring local farm products. Or you can call me at 697-6208 to make arrangements for an on-farm pickup. I also plan to sell the flour along with beans, paprika, sweet pepper jam and pizza crusts at the Capital City Public Market this November and December. Stay tuned for more details.
Several Boise bakeries and restaurants use the whole wheat flour in their products.
Gaston’s uses it in their buns. They also make 100% whole wheat pizza crusts for me to sell through Idaho’s Bounty. Their talented bakers also craft a whole wheat artisan bread and some delicious crackers, too.
Zeppole Bakery incorporates my flour in their honey whole wheat bread. Anytime you buy a loaf of this delicious bread you are eating local organic wheat.
Lastly, Bittercreek and Red Feather restaurants use CBF’s flour in seasonal specials and their pizza crusts. They also purchase the Gaston buns and Zeppole honey wheat bread for their sandwiches. Owner Dave Krick has been instrumental in encouraging these businesses to use the flour.
More flour details.
The flour is available year round, and ground to order, usually milled within 48 hours of your purchase. It is a fine grind and can easily be substituted for that white, boring stuff. It has a sweet, nutty flavor. If you need cracked wheat, whole wheat berries or a special grind, please contact me at 697-6208.
3-pound bag ($2.50/lb.) = $7.50 Prices include tax.
5-pound bag ($2.50/lb.) = $12.50
10-pound bag ($2.00/lb.) = $22.00
25-pound bag ($1.75/lb.) = $43.75
Flour Tips
I suggest you transfer the flour from the paper bag to a sealed glass, metal, ceramic or plastic container. Milled close to your purchase date, its flavor is best if used within one month of purchase. I recommend freezing the flour if not used within four weeks.
Flour made from a hard red spring wheat is preferred by bread bakers. Bread flour needs to have 12 percent protein content. Though Canyon Bounty’s whole wheat flour is 9 percent protein, it’s easy to bake great bread by adding Vital Wheat Gluten to the bread recipes. About 1 Tablespoon of gluten per cup of flour in your bread recipe will improve texture, elasticity and help the dough to rise.
I highly recommend Laurel’s Kitchen Bread Cookbook. Laurel Robertson is a champion of whole grains and boldly shares her expertise with quality and creative recipes. I learn something every time I reread her cookbook.
Canyon Bounty’s Flour has been used successfully in pancakes, pizza dough, gravy, rous, loaf bread (both by hand and machine), crackers, cookies, cinnamon rolls, pie crusts, tortillas and pita bread. Enjoy!
Recipes
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Whole Wheat Pancakes
(Alton Brown,
I'm Just Here for the Food)
2 cups whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3 Tablespoons sugar
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2 large eggs
2 cups buttermilk*
4 Tablespoons unsalted butter, melted
Shift together all the dry ingredients:
flour, baking powder, baking soda, salt and
sugar. Combine all the wet ingredients: eggs,
buttermilk, butter. Add the wet ingredients
to the dry and stir until just combined. Do
not over mix. Let batter rest for 5 minutes.
Heat griddle; once hot rub with a little
butter then wipe it off with a paper towel.
Ladle batter onto hot griddle and cook until
bubbles form in the batter and the bottom is
golden, approx. 3 minutes. Flip and cook side
two for approx. 2 minutes.
* Fresh out of buttermilk? Try one of these
substitutions: 1 tablespoon lemon juice or
vinegar plus enough milk to make 1 cup (let
stand 5 minutes before using) or 1 cup milk
plus 1 3/4 teaspoons cream of tartar or 1 cup
plain yogurt.
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Basic Whole Wheat Bread1 1/2 lb. loaf for bread machines
(Laurel Robertson - The Laurel's Kitchen Bread
Book)
1 1/2 Tablespoons honey
1 cup + 2 Tablespoons warm water
2 Tablespoons butter or oil
2 1/2 cups + 1/2 cup whole wheat bread
flour
1 teaspoon salt
1 1/2 teaspoons yeast
If your machine does not begin with a preheat
period, fill the bucket with very warm water
and let it stand while you gather all your
ingredients, then pour water out. This will
help maintain the warmth the yeast needs.
Measure the honey and water in a clear
liquid-measuring cup, and stir to dissolve
honey completely. Add oil. If you choose
butter instead, add it after the flour. Put
all ingredients except the extra 1/2 cup
flour into bread machine's bucket according
to the manufacturer's protocal. If you use
butter, add it in 1/2" pieces in the corners.
Start machine.
If you have not made this recipe before in
this machine with this flour watch the mixing
and first part of the kneading carefully. If
the dough looks flabby or gets gooey under
the paddle, add the reserved flour a little
at a time, until the dough makes a firm ball.
It must be firm (quite a bit firmer than
nonmachine dough!) or the loaf will collapse
when baking begins, and sometimes before.
It's fine to encourage the mixing with your
rubber spatula, though given time the machine
will usually gather in all the odd bits of
flour.
When the loaf is done, remove the bucket from
the machine. Turn the loaf out onto a soft
towel and gently extract the (hot!) paddle if
it is stuck in the loaf. Wrap the towel
around the loaf while it cools. The towel
lets the loaf cool more slowly, softening the
crust and given the center of the loaf a
chance to firm up so that slicing doesn't
mash and mangle.
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to Recipe List
(Peter Reinhart, Whole Grain Breads)
Simply put these are delicious.
1 3/4 cups whole wheat flour
6 Tablespoons of sunflower seeds, pumpkin
seeds or a combination of the two, ground
into flour
3 Tablespoons flaxseeds, ground into
flour
6 Tablespoons whole sesame seeds
1/4 teaspoon salt
1/2 cup plus 2 Tablespoons water
1 1/2 Tablespoons honey or 2 Tablespoons
sugar or brown sugar
2 Tablespoons vegetable or olive oil
To make the seed flour: place sunflower,
pumpkin and flax seeds in food processor or
blender. Use short pulses to grind the seeds
being careful to not turn the seeds into
butter. It’s okay if seeds are not too
finely ground. Combine the flour, seed flour,
salt, water, honey and oil in a bowl and mix
until the ingredients form a ball of dough.
Add extra flour or water as needed to make a
firm dough. Transfer the dough to a lightly
floured work surface and knead for 3 minutes,
adjusting flour or liquid as needed. The
dough should feel like modeling clay and have
a satiny surface. It should not be soft,
sticky or crumbly. Cover the dough and let
rest for 20 minutes.
Preheat oven to 350° F. Line 2 baking
sheets with parchment paper. Mist the work
surface with oil spray or wipe it with just a
touch of oil on a paper towel. This makes it
easier to lift the dough later. Transfer the
dough to the work face and working from the
center of the dough out to the four corners,
roll it into a rectangle, dusting the top of
the dough with flour only if needed to
prevent sticking. Roll the dough out to about
1/4 inch. If the dough begins to spring back,
let it rest for a few minutes. Continue
rolling until dough is 1/8 inch thick. Use a
pizza roller to cut the dough into small
rectangles (2x3 inches). Transfer the
individual crackers to the baking sheets
being careful crackers do not touch. Bake for
10 minutes, rotate pans 180 degrees and bake
10 minutes longer. Crackers should turn a
rich brown on both sides. Crackers crisp up
as they cool.
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List
(Beth Hensperger, The Bread Bible)
This sweet and nutty recipe uses the sponge
method. Makes 3 medium round loaves.
Sponge
3 cups warm water (105° to 115°
F)
1 cup dried buttermilk
2 Tablespoons (2 packages) active dry
yeast
3/4 cup honey
3 cups fine to medium grind whole wheat
flour
Dough
1/2 cup vegetable oil
1 1/4 Tablespoons salt
5 to 5 1/2 cups fine to medium grind whole
wheat flour
Rolled oats for sprinkling
1. To prepare the sponge: In a large bowl,
whisk together the water, dried buttermilk,
yeast, honey and the 3 cups whole wheat flour
and beat until smooth. Scrape down the sides
with a spatula. Cover with plastic wrap* and
let stand in a warm place until foamy and
doubled in bulk, about 1 hour. Gently stir it
down with a wooden spoon.
2. In a large bowl using a whisk or in the
bowl of a heavy-duty electric mixer fitted
with the paddle attachment, add the oil,
salt, 2 cups of the flour, and the sponge.
Beat hard until smooth, about 1 minute. Add
the remaining flour, 1/2 cup at a time using
a wooden spoon if making by hand, until a
soft dough that just clears the sides of the
bowl is formed.
3. Turn the dough out onto a lightly floured
work surface and knead until smooth and
springy, yet slightly tacky, about 5 minutes,
dusting with flour only 1 Tablespoon at a
time as needed to keep the dough from
sticking. If kneading by machine, switch from
the paddle to the dough hook and knead for 4
to 5 minutes, or until the dough is smooth
and springy and springs back when pressed. If
desired, transfer the dough to a floured
surface and knead briefly by hand. Do not add
too much flour, as the dough must retain a
definite sticky quality, which will smooth
out during the rising process. The dough will
also have a slightly abrasive quality from
the whole grains.
4. Place the dough in a greased deep
container. Turn once to coat the top and
cover with plastic wrap. Let rise at room
temperature until puffy and almost doubled in
bulk, 1 1/2 to 2 hours.
5. Turn the dough out onto a floured work
surface. Grease or parchment-line a baking
sheet and sprinkled it with the rolled oats.
Divide it into 3 equal portions. Form each
portion into a round ball. Place each ball at
least 4 inches apart on the baking sheet.
Cover loosely with plastic wrap and let rise
until not quite doubled in bulk, about 45
minutes.
6. Twenty minutes before baking, preheat the
over to 375° F. Place the baking sheet in
the center of the oven and bake 40 to 45
minutes, or until deep brown and the loaves
sound hollow when tapped with your finger.
Place a piece of aluminum foil over the tops
to slow browning, if needed. Transfer the
loaves immediately to a cooling rack. Cool
completely before slicing.
* It is important to retain the moisture in
the dough by using plastic wrap during all
risings; this prevents the formation of a
skin, which would dry out the top of the load
and prevent it from attaining a full, rounded
dome during baking.
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(Mollie Katzen, The Enchanted Broccoli
Forest)
3 cups whole wheat flour 6 Tablespoons
butter
1/2 tsp. salt 1/2 cup honey
1/2 tsp. baking powder
1/4 tsp. cinnamon
Sift together flour, salt, baking powder, and
cinnamon. Melt together the butter and honey.
Pour this mixture into the dry ingredients.
Mix with a fork, then push the dough together
with your hands. Don't knead or over mix.
Place the dough on a well-floured surface,
and roll it with a well-floured rolling pin
to 1/8" thick. Cut rectangles (approx. 1 1/4
x 3") with a knife, and prick them with a
fork. Place on a lightly-greased baking tray,
and bake for just 10 minutes in a 375°
oven. Cool on a rack. Makes about 3
dozen.
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