Notes from Windward: #66

Whole Wheat Breads

Sarah shares two recipes using fresh ground whole wheat

      We have greatly enjoyed using the new mill to grind wheat for cooking. Here's a couple good recipes that we've made with the high-quality, nutritious freshly-ground flour.

Rosemary crackers

  • 4 cups fresh flour
  • 2/3 cups milk powder
  • 2 tsp. salt
  • 1/3 cup oil
  • 1 tsp. baking soda
  • 2 tbs. rosemary
  • water to make a stiff paste
rolling out the cracker dough


      Mix ingredients together by hand or in a food processor and then roll out dough until very thin. Cut the thin dough up into squares and make imprints with the tip of a fork. Bake for 6 minutes on an oiled pan at 400°F, take out, flip crackers, and bake for another 3 minutes. If there is still moisture in the crackers, bake some more or put them in a dehydrator.

home baked whole-wheat crackers ready to eat


French Bread

  • 4 cups whole wheat flour
  • 1 cup bread flour (we also use pizza bread flour)
  • 2 teaspoons salt
  • 1/2 ounce fresh yeast
  • 2 1/4 cups lukewarm water
      Mix the salt and flour together in one bowl and then the water and yeast together in another bowl or food processor. Once all the yeast has dissolved into the water, slowly add the flour mixture and beat until a batter has formed. Let sit for 3 hours in a cool location (but not as cool as a refrigerator). If you poke it with your finger and the dough retains the indention, it is ready. Then knead the dough on a lightly floured surface to form moist dough.

      After kneading, place the dough in lightly oiled bowl and cover with plastic wrap. Let the dough rise in a cool location for another couple of hours or until the dough has nearly doubled in size (I did it overnight). Then punch dough down on a lightly floured surface and divide into 3 equal pieces. Shape into a ball and then fold the insides inward and push down until they are rectangles. Seal the long edges of the rectangle together and roll out into a roll. Let the rolls sit out in a warm place for another 45-60 minutes while the oven is preheating at 450 °F with a pan of water on the bottom rack to steam the oven.

      After the rolls have finished their final rise, make one quarter to one half inch diagonal slashes in them and then place them on a baking sheet that has been oiled and sprinkled with corn meal. After about 10 minutes of baking, take the hot water out of the bottom rack and let bake for another 10-20 minutes or until hollow sounding when thumped with your finger. The bread is best enjoyed fresh out of the oven with a nice meal.

Notes From Windward
      Index - Vol. 66