• Corn • Wheat • Rye •Seasonal

  r

Cooking with whole Grains

Sylvan Falls Grits

1 cup grits                                                        1 Tbs butter

4 cups water                                                     1/2 tsp salt

Bring water to boil over high heat. Stir in grits and seasonings. Turn heat down and cover grits; cook for 30-45 minutes stirring frequently Add additional water if needed.
 

Sylvan Falls Peach Cobbler

 1 ½ cups Sylvan Falls Mill corn bread mix          4 cups sliced fresh peaches

2 eggs                                                                 ½ cup sugar

2/3 cup milk                                                       2Tbs fresh ground ginger

1 tsp powdered ginger                                       1Tbs water

2 Tbs sugar

3Tbs melted butter

Heat water, sugar, ginger and sliced peaches until bubbly.

In a bowl combine the bread mix, sugar, ginger – set aside.

In a separate bowl combine eggs, milk and butter.  Pour liquid into dry mixture and stir until just combined.

Place peaches on bottom of 9 inch round pan, pour corn bread mixture over peaches and bake in 400 degree oven for 30 minutes.

Serve warm with fresh ice cream.

 Sylvan Falls Mill Corn Bread  

4 TBS butter  

1 egg  

3/4 cup milk   

3/4 cup stone ground corn meal         

3/4 cup flour   

1 TBS sugar   

1 TBS baking powder

1 TSP coarse salt

 Melt butter slowly in a 10 "" heavy skillet.  Beat egg and then add milk, 3 TBS melted butter.  Mix the dry ingredients together and then add them to the wet ingredients, stirring together to mix them well. Pour the batter onto the remaining butter in the skillet and cover.

Cook over low heat for 15-20 minutes or until done.  Make sure the bottom does not get too hot in any one spot.  Serve directly from skillet or turn onto a warm plate."          

Time to prepare:   30 minutes 

Yield:  9 round"         

Blue Corn cranberry muffins

1 cup blue corn meal
1 cup whole wheat flour
2 tsp baking powder
1/2 cup sugar (or honey or blue agave syrup)
1 cup orange juice
2 eggs
4 TBS melted butter or oil
1/2 cup dried cranberries

Mix dry ingredients in a large bowl.  In a small bowl mix wet ingredients,
add to dry ingredients.  Stir until just combined.  Pour into muffin tins.
Bake at 400 degrees for 20-25 minutes.
 

Whole Grain Bread

Makes 2 - 8 inch loaves

1 TBS active dry yeast

2 ½  cups warm water

2 TBS molasses

2 TBS honey

1 TBS coarse salt

¼ cup melted butter

6 cups stone ground whole flour

(spelt or wheat)

 Dissolve yeast in ½ cup warm water, stir in molasses, honey, butter and 1 cup flour.  Let set for 10 minutes.  The mixture should bubble and come alive.  Add remaining water, salt, and flour (cup by cup) until the dough becomes hard to stir. Turn dough out on a floured work surface.  Knead dough until it becomes less tacky and becomes smooth and elastic.  This is a soft dough. Place in greased bowl and cover and let rise for at least 2 hours (until double in volume).

Punch down dough and divide in half.  Shape in to two 8 inch loaves and place in loaf pans, let rise, covered, until dough reaches top of pans. 

Bake in a preheated 350 degree oven for 45 minutes.  Remove and cool on racks.

WHOLE WHEAT SESAME FLATBREAD CRACKERS

Submitted by Teddi Wolford of Macon, GA

4 c. SYLVAN FALLS MILL whole wheat flour

1/4 c. sugar

1/4 c. toasted sesame seeds

1 T. kosher salt

1/3 c. dark sesame oil (find in the oriental food section)

1 c. water

In food processor fitted with the chopping blade, combine all dry ingredients.  Pulse to blend.  With machine running, add oil through the feed tube of processor lid.  Add water.  Continue to operate until dough clings together.  Remove from processor.  Divide dough into 16 equal portions (about 2 ounces each).  Roll each as thinly as possible, using additional flour to keep from sticking.   (I use my pasta machine, beginning on the widest setting and gradually working up to the # 5 setting.)  Lay the strips side-by side on baking sheets.  Bake at 350 degrees for 15-18 minutes, or desired degree of doneness.  Immediately transfer flatbreads to cooling racks and let cool thoroughly.  Break each flatbread into irregular pieces.  Store tightly covered in an airtight container for up to 1 week.  Makes about 16 strips of long crisp flatbread (when broken in pieces it yields about 125 crackers).

Whole Grain Focaccia                                      

 1 1/2 cup whole flour (rye)

1 1/2 cup unbleached flour    

1 tsp active dry yeast 

1 tsp sugar or honey   

1 tsp salt         

3/4 cup warm (120-130 degrees) water         

1/4 cup oil (Extra Virgin Olive)      

1-2 TBS fresh herbs chopped (1-2 tsp dried)

 Combine flour, yeast, and sugar.  Add warm water and let rest 10 minutes. DO NOT MIX.  After 10 minutes, mix in salt, herbs and oil.  Knead for about 5 minutes. Form into ball and place in greased bowl, turn once to grease other side and cover and let rise till double. (about one hour) Turn out onto a greased cookie sheet and shape into a round about 8-10 inches in diameter. Poke the dough with your fingertips to create an uneven surface. Cover and let rise for about 45 nimutes (up to 8 hours depending onthe dough and temperature). Sprinkle lightly with salt and place in an oven preheated to 400 degrees and bake for 25-30 minutes.  Cut into wedges.  Serve warm with flavored olive oil.

Rye muffins

 1 cup whole grain flour (rye)

1 cup unbleached flour

2 tsp baking powder

1/2 cup sugar or 1/3 cup honey

3/4 cup juice / milk / or combination

2 eggs

1/4 cup melted butter or oil

1 cup nuts/fruit/chocolate chips

 Combine dry ingredients in a large bowl.  In a second bowl combine wet ingredients.  Add wet to dry mixture and stir until just moistened.

Pour into muffin cups and bake for 20-25 minutes at 400 degrees.

 Some fun choices:

• blueberries with 1 ounce lemon juice and corn meal instead of unbleached flour

• dried cranberries with rye flour and 1/2 cranberry juice - 1/2 milk

• fresh chopped apples and walnuts with 1/2 cider 1/2 milk

Seasonal:                   Meringue Cake

• 1 cup  flour (Spelt, wheat or rye - well sifted)

• 1 tsp baking powder

• 1/4 tsp salt

• 1/2 cup unsalted butter, at room temperature

• 1-1/2 cups sugar

• 4 eggs, at room temperature, separated and yolks lightly beaten

• 2 tsp pure vanilla extract

• 1/3 cup whole milk, at room temperature

• 1/2 cup sliced almonds

• Whipped Cream

• 4 cups seasonal berries or peeled and sliced soft fruit such as bananas, mangoes, nectarines or peaches

• Sugar for sweetening berries (optional)

• Whole berries with their leaves and blossoms for garnish (optional)

Position racks so that the cake layers will bake in the middle of an oven and preheat the oven to 325 F. Grease two 9-inch round cake pans and line the bottoms.  Set aside.

Place the flour, baking powder, and salt together in a strainer or sifter and sift into a bowl. Repeat the process two more times. Whisk to mix well and set aside.

In the bowl of a stand mixer fitted with a flat beater, or in a bowl with a hand mixer, beat the butter at medium speed until soft and creamy, about 45 seconds. With the mixer still running, slowly add 1/2 cup of the sugar, then stop the mixer and scrape the mixture that clings to the sides of the bowl into the center. Continue beating at medium speed until the mixture is very light and fluffy, about 5 minutes. Slowly drizzle the egg yolks into the mixture and beat well; stop at least once to scrape the sides of the bowl. Add 1 teaspoon of the vanilla and blend well.

Using the mixer on low speed or a rubber spatula, fold in half of the flour mixture, then the milk, scraping the sides of the bowl and folding just until the ingredients are incorporated. In the same manner, fold in the remaining flour mixture.

Divide the batter evenly between the prepared pans and smooth the surfaces with a rubber spatula; set aside.

Using the stand mixer fitted with a wire whip or hand mixer with clean beaters, in a clean metal bowl, beat the egg whites at medium speed until soft peaks form when the beater is slowly raised. Increase the mixer speed to high and slowly sprinkle in the remaining 1 cup sugar, 1 tbsp at a time, then add the remaining 1 teaspoon vanilla and beat until the whites form peaks that are very stiff and glossy when the beater is raised.

Spread the meringue evenly over the batter in the pans, then scatter the almonds all over the meringue-topped layers. Bake until the meringue is firm and golden brown, about 45 minutes; the surfaces will be irregular and cracked.

Remove the pans to a wire rack to cool completely.

Shortly before serving, prepare the Whipped Cream as directed. If using berries, sweeten with sugar to taste.

To assemble, run a small metal spatula or table knife around the edges to loosen the cake layers from the sides of the pans. Invert a serving plate over one pan, invert the plate and pan together, and lift off the pan, leaving the meringue side down on the plate. Arrange half of the berries or sliced fruit evenly over the cake and cover with half of the whipped cream. Turn out the remaining layer and place it, meringue side up, on top of the cream. Garnish with whole berries, leaves, and blossoms (if using). Serve with the remaining cream and berries.

To place an order click here