Bread & Muffin Recipes
Cranberry Walnut Sourdough Rye Bread
Makes 2 Loaves
283 Grams Dried Cranberries
416 Grams Water
2 Grams Active Dry Yeast
465 Grams Bread Flour
154 Grams Locke’s Mill Rye Flour
16 Grams Salt
172 Grams Ripe Sourdough Starter
140 Grams Walnuts, Toasted
Directions:
Soak the cranberries in warm water, using just enough water to cover them, while you mix the dough. After about 10 minutes, drain well and squeeze out the excess liquid.
Mix together the water, yeast, flours, salt, and sourdough starter in a stand mixer with a dough hook. Mix on low speed for 3 minutes. Add in the walnuts and soaked cranberries and mix on low for 2 minutes to combine. Put dough in an oiled bowl and cover with plastic wrap. Place in the refrigerator for at least 8 hours or overnight.
The next day, turn out the dough onto a floured surface and cut in half. Form dough into 2 torpedo-shaped loaves or rounds, tucking the edges under. Line a sheet pan with parchment paper, place dough on top, and cover lightly with plastic wrap. Set in a warm spot to rise for about 90 minutes.
Toward the end of the rising time, preheat the oven to 420° F. Slash the tops of the bread and bake for 10 minutes. Lower the oven to 375° F and bake another 25 minutes until the loaves sound hollow when you tap the bottom. Cool completely before slicing.
Kitchen Sink Bread
Makes 2 Loaves
1 ½ Pounds Locke’s Mill Whole Wheat Flour or a Combination of Gluten Flours (Spelt, Kamut, Freekeh, Rye or Barley)
1 ½ Pounds Gluten-Free Flours (Oat, Buckwheat, Amaranth, Quinoa etc.)
½ Teaspoon salt
2 Tablespoons Softened Lard or Sweet Butter
2 ½ Teaspoons Instant Yeast
2 ¼ Cups warm water (105-110° F)
¹⁄3 Cup Honey, Molasses or Malt Syrup
1 Cup Cooked Whole-Grain Cereal (any grains — NOT instant)
Lard or Butter for bowl and two bread pans Quick-Cooking Oats or Soft Seeds for loaf tops
Mix together flours and salt in a large bowl. Combine lard/butter, yeast, and water in another bowl, then stir in honey/molasses/malt and cereal. Pour into flour mixture and mix well by hand or with an electric mixer. If dough is too stiff, add water a few teaspoons at a time until dough starts to pull away from mixing bowl.
If making by hand, turn out dough onto a floured surface and knead, adding just enough flour to make a soft, elastic dough.* If using an electric mixer, mix on medium speed until dough pulls away from sides of bowl. If dough is very sticky, add a little more flour and mix.*
Transfer the dough to a bowl lightly greased with lard or butter, cover it, and let it rise until doubled. Gently deflate the dough, transfer it to a work surface, divide it in half, and shape it into two loaves. Place the loaves in lightly greased loaf pans, top with oats or seeds if desired, and cover the pans loosely with lightly greased plastic wrap or reusable covers. Let rise until dough reaches tops of pans.
Toward the end of the rising time, preheat oven to 375° F and place a rack in lower third. Bake for 30-35 minutes. Remove the bread from the oven, let it rest for 10 minutes, then turn out onto a rack to cool. Baste with butter if desired.
*Do not add more flour than necessary or loaf will be dry.
Blueberry Spelt Muffins
Streusel
Nonstick Vegetable Oil Spray (optional)
3 Tbsp. Spelt Flour
2 Tbsp. Granulated Sugar
2 tsp. Dark Brown Sugar
Pinch of Cinnamon
2 Tbsp. Chilled Unsalted Butter, cut into 1/2” pieces
Muffins
1 1/2 Cups Spelt Flour
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Ground Cinnamon
1/4 tsp. Kosher Salt
1 Large Egg
2/3 Cup Packed Dark Brown Sugar
1/3 Cup Vegetable Oil
1/3 Cup Buttermilk
Zest of 1 Lemon
1/2 Cup Fresh or Frozen Blueberries
Place a rack in middle of oven; preheat to 350°. Lightly coat a standard 12-cup muffin pan with nonstick spray or line with paper liners. Whisk spelt flour, granulated sugar, brown sugar, and cinnamon in a medium bowl. Add butter and toss to coat. Working quickly, smash in butter with your fingers until pieces are about pea-size. Chill streusel until ready to use.
Whisk spelt flour, baking powder, baking soda, cinnamon, and salt in a medium bowl until there are no lumps. Make a well in the center with your hands. Whisk egg, brown sugar, oil, buttermilk, and lemon zest in a small bowl. Pour into well and whisk to combine. Using a rubber spatula, gently fold in blueberries. Evenly divide batter among 8–10 muffin cups, filling each with about ¼ cup batter. Top each muffin with about 1 Tbsp. streusel; bake, rotating pan halfway through, until golden brown and a tester inserted into the center of a muffin comes out clean, 24–27 minutes. Let muffins cool in pan 20 minutes. Turn out onto a wire rack; let cool completely.