Certified Organic Whole Wheat Flour
Flour Tips
I suggest you transfer the flour from the paper bag to a sealed glass, metal, ceramic or plastic container. My flour has been milled close to your purchase date and its flavor is best if used within two months of purchase. I would recommend freezing the flour if not used within two months.
The flour is made from a hard red spring wheat - the kind preferred by bread bakers. Flour for bread needs to have 12-14 percent protein content. Though Canyon Bounty's whole wheat flour is 9 percent protein, it's easy to bake successful 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 helps the dough rise.
My friend and farmer Jan Book has been trialing the flour recipes. We are both smitten with Laurel's Kitchen Bread Cookbook, and highly recommend it. Laurel Robertson's philosophy, kitchen knowledge and delicious recipes are all appealing. Canyon Bounty's Flour has been used successfully in pancakes, pizza dough, gravy, rue, bread machines, crackers, cookies, cinnamon rolls, traditional bread recipes, pie crusts and tortillas.
The whole wheat berries are ground into flour on a stone mill grinder. If you want to purchase whole wheat berries you can grind them at home in an electric blender. Or if you are needing a special grind, please contact me.
Cost and Availability
2-pound bag ($2.50/lb.) = $5.30
4-pound bag ($2.50/lb.) = $10.60
10-pound bag ($2.25/lb.) = $23.85
25-pound bag ($2.00/lb.) = $53.00
Prices include tax. Call Beth at 463-1878 to arrange for pickup either at the farm or in Boise.
What's Next?
I have planted two acres of wheat for 2008. And I am still trialing different wheat varieties that will do well in an organic farm system. Options I'm considering are fresh ground polenta corn and barley.
Recipes
Whole Wheat Pancakes
Basic Whole Wheat Bread
Seeded Crackers
Old-fashioned 100 percent Whole Wheat Bread
Graham Crackers
To Top
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 Bread 1 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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Seeded Crackers (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 for 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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Old-fashioned 100 percent Whole Wheat Bread
(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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Graham Crackers (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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