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This Bread is “Wild”

Autumn is right around the corner, and that means soup season.  There is nothing that tastes better than fresh bread with a nice warm bowl of soup.  This wild rice bread is a great accompaniment to any of your fall soups!

 

Ingredients:

  • 2 cups of milk
  • 2 cups of water
  • 3 packages of dry yeast or 1 large cake
  • 1/4 cup honey
  • 4 tsp. salt
  • 4 tsp. melted lard
  • 10 cups of Swany White Wild Rice Flour

 

Directions:

  1.  Scald milk and add water.
  2. Dissolve yeast in the warm liquid.
  3. Add honey, salt, and melted lard.
  4. Place in bowl large enough to mix the dough, and add flour 2 1/2 cups at a time, kneading until smooth and elastic. (Adding additional flour if needed.)
  5. Place in a large, warm and slightly oiled bowl and let rise un til double.
  6. Punch down and allow to rise a second time.
  7. Split and place in greased bread pans and let rise once again until doubled in size.
  8. Bake for 10 minutes at 425 degrees, then reduce to 350 degrees and bake for 25-30 minutes
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A Minnesota Twist on Pancakes…

September is here, fall is in the air, and in Minnesota, it is time for all of our favorite comfort foods.  This twist on traditional pancakes is perfect on cool autumn mornings…

 

Ingredients:

  • 2 1/4 cups buttermilk (the older the better)
  • 2 cups Swany White Wild Rice Flour
  • 2 eggs
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda (rounded if buttermilk is old)
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 5/8 cup (10 tablespoons) vegetable oil or melted butter

Directions:

Beat the eggs, sugar, and oil (or butter) together.  Then add flour, salt, sugar, baking soda, baking powder, and buttermilk; blend well.

Cook on an uncreased griddle , turning each pancake when bubbles form and cooking the second side for an additional minute.

For added texture and flavor, you can add cooked wild rice as desired.

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Just in Time for Apple Season

September is just a round the corner and that means…Apples.  This recipe is a perfect way to make something delicious from your apple harvest.  Galettes are great desserts that are easy to make, and because of their rustic nature they are much less intimidating than a pie that requires a latticed or crimped edge.  This recipe incorporates rye which gives it a wonderful nutty flavor that goes great with a savory or sweet filling.

INGREDIENTS

Pastry

  • 1 ½ cups Swany White all-purpose flour
  • ½ cup Swany White rye flour
  • ½ teaspoon kosher salt
  • 12 tablespoons unsalted butter, chilled
  • 1 egg yolk
  • ¼ teaspoon cider vinegar
  • 5 tablespoons water
  • ice cubes

Filling

  • 4 apples
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1 tablespoon honey
  • 1 tablespoon unsalted butter, cut into small pieces

DIRECTIONS

  1. In a large bowl, combine the flours and salt and gradually cut in the butter with a pastry cutter until the dough is crumbly, with some small bits of butter chunks remaining.  This can also be done using a stand mixture with a paddle attachment.
  2. In a small bowl, mix several ice cubes and some water.
  3. In a third bowl, add the egg yolk, cider vinegar, and 5 tablespoons of the ice water, and whisk to combine.
  4. Slowly add the liquid mixture to the dry ingredients and mix by hand until dough forms.  If using a stand mixer, turn it on low and slowly pour the liquid mixture until the dough forms.
  5. Remove the dough from the bowl and knead several times with your hands until the dough is smooth.
  6. Divide the dough into two equal portions, form them into small disks, and wrap them in plastic wrap.
  7. Refrigerate for 30 minutes.
  8. If only using one dough, the other can be frozen in plastic wrap for later use.
  9. While dough is resting, peel, halve and core the apples and slice them crosswise 1/4 inch thick. Set aside the larger center slices and coarsely chop the end slices and any broken ones; about half of the slices should be chopped.
  10. In a small bowl, combine the sugar and cinnamon.
  11. Preheat the oven to 400°.
  12. On a lightly floured work surface, roll out the pastry to a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet.
  13. Spread the chopped apples over the pastry to within 1 inch of the edge and drizzle the honey over the chopped apples.
  14. Decoratively arrange the apple slices on top in slightly overlapping rows.
  15. Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter.
  16. Fold the pastry edge up and over the apples to create a 1-inch border.
  17. Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and all of the apples are tender.  Then transfer the pan to a rack and let the galette cool.
  18. Serve warm or at room temperature.

 

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Banana Muffins With a Twist

These banana muffins get an earthy twist by adding rye.  They are a great addition to your whole grain breakfast repertoire.  Easy to make and delicious too!

 

Ingredients

  • 2 1/2 cups ripe mashed banana
  • 3/4 cup granulated cane sugar
  • 3/4 cup canola oil
  • 3 eggs
  • 1 teaspoon vanilla
  • 3/4 cup Swany White rye flour
  • 1 1/4 cups Swany White all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Directions

1.) Preheat your oven to 350°F and prepare a muffin pan by greasing or using liners.

2.) In a medium sized mixing bowl, combine the banana, sugar, oil, eggs and vanilla. Mix together until fully combined and set aside.

3.) Next, in a separate bowl, sift the flours, baking soda, and salt together.  Then add to the wet ingredients.

4.) Mix until dry ingredients are fully incorporated into the banana mixture.  Be careful to not over mix.

5.) Pour batter evenly into the prepared muffin pan and bake for 15-18 minutes.  Muffins should be slightly browned and a toothpick will come out clean.

6.) Let cool on a wire rack ad then ENJOY!

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Who knew Rye and Chocolate could taste so good?

When we think of rye, we usually think of the earthy goodness of a yummy loaf of bread.  However, rye’s complex flavor profile does not only make bread delicious,  it can be used to transform your cookies, pastries, and yes, even brownies.   This rich and fragrant grain has a sweet, tangy flavor that pairs extremely well chocolate.  Bread can be quite intimidating for some, so perhaps your introduction to baking with rye flour should be these delicious Rye Chocolate Brownies!

INGREDIENTS

2/3 cup unsalted butter, cut into small pieces, plus more for the pan
10 1/2 ounces dark chocolate (at least 60-70% cocoa), broken into pieces
1/2 cup cocoa powder
1 1/3 cups Swany White rye flour
1/2 teaspoon baking powder
1 teaspoon kosher salt
1 cup unrefined sugar, like coconut sugar
1 cup plus 2 tablespoons light brown sugar
4 medium eggs
1 tablespoon vanilla extract
1 cup chopped walnuts ore pecans, optional
1 1/4 teaspoons flaky salt for sprinkling on top

INSTRUCTIONS

1.) Preheat the oven to 355 F.

2.) Prepare and 9×13-inch baking pan with butter and line with parchment paper.

3.) Using a double boiler or a  heat safe bowl, melt the butter and the chocolate together over a pan of water that’s been brought to a boil and then removed  from heat. Keep stirring occasionally as it melts, and let rest.

4.) In a separate bowl, mix cocoa, rye flour, baking powder and kosher salt.

5.) In another bowl, or the  bowl of a stand mixer, whisk together the sugars, eggs and vanilla until the mixture becomes light and fluffy.

6.) Once you have achieved the proper texture of the sugar and egg mixture, slowly add the melted chooolate.

7.) Immediately after mixing in chocolate, add the dry ingredients, mixing  just enough to combine.

8.) If you are adding nuts, fold them in now.

9.) Pour batter into the prepared baking pan and smooth the top with a rubber spatula and sprinkle with 1 teaspoon or so of big, flaky salt.

10.) Bake for 20-25 minutes, until the brownies are set but with a slight wobble and sprinkle with remaining bit of flaky salt.

11.) Let brownies cool completely in the pan before cutting and serving.

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Celebrate Rye In August

Rye is the grain of the month for August, and what better way to celebrate the tasty grain that with some delicious homemade rye bread.  Rye adds a wonderful district flavor to your bread and is a wonderful addition to your tuna, pastrami, or corned beef sandwich.  This recipe is a great version if you are new to rye bread baking.

Ingredients

  • 2¼ teaspoons active dry yeast
  • 1 cup + 2 tablespoons warm water (about 110-115 degrees F)
  • 1½ tablespoons honey
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon caraway seeds, plus more for topping
  • 2¼ teaspoons kosher salt
  • 2 cups Swany White All Purpose Flour plus more for dusting
  • 1¼ cup Swany White rye flour
  • 1 egg white, for brushing

Instructions

  1. In the bowl of an electric stand mixer, or  a large bowl if you prefer to make bread by hand, sprinkle your yeast over ¼ cup of your warm water, then add ½ tablespoon honey and whisk until the yeast dissolves completely. Let this mixture stand for about 5 minutes.  A nice foam should form.
  2. Next, add the remaining water and honey, butter, caraway seeds, and salt. Mix to combine.
  3. Gradually add in both flours, about one cup at a time, until the dough comes away from the sides of the bowl and forms a sticky ball.
  4. Knead the dough on surface that has been sprayed lightly with olive oil or you can use your dough hook for about 5 minutes, then shape into a ball.
  5. To allow the dough to rise, transfer ball to a large buttered bowl and cover tightly with plastic wrap. Set in a warm place to rise for about 1 hour, or until doubled in size.  If you have more time, you can let it rise in a room temperature room as well.
  6. Next, butter a 4-1/2 x 8-1/2 inch loaf pan and set aside until needed.
  7. Once the dough has risen, punch it down and on a lightly oiled surface, roll it out to a 7 x 7-inch square,  fold it into thirds and pinch the ends to seal. Place the dough seam-side-down in the buttered loaf pan and brush with your egg white and sprinkle with extra caraway seeds.
  8. Spray a piece of plastic wrap with cooking spray and place it on top of the dough.  Let stand for 45 minutes to 1 hour, until the dough touches the plastic wrap.
  9. Preheat your oven to 450 degrees, then when ready to bake, lower it to 400 degrees.
  10. Remove the plastic wrap and bake for 45-55 minutes or so, rotating the pan halfway through baking, until the top is a nice, golden brown.
  11. Let the bread cool in the pan for at least 30 minutes before removing and slicing.
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Bringing Fair Flavors Home

It is fair season in Central Minnesota, and with the fair comes a lot of scrumptious treats.  One of our favorites is funnel cake, which was brought to America by the Dutch in about 1879.  Funnel cake is essentially fried dough that is traditionally covered in powdered sugar, but can really be topped with anything that your taste buds desire!  We invite you to try this recipe to make your own funnel cake and enjoy this wonderful carnival treat in your own kitchen!  You will be surprised to find that they are even easier to make than doughnuts.

 

Ingredients

  • Oil for frying

Directions

  1. Combine milk, egg, vanilla in a large bowl.
  2. In a separate bowl, combine flour, salt, baking soda, and sugar.
  3. Add your dry ingredient mixture to wet ingredients and mix with a mixer until a smooth batter forms.
  4. Once you have your batter, fold in the melted butter.
  5. Heat about 3 inches oil to 375°F in large saucepan or deep fryer.
  6. Pour batter into a funnel or squeeze bottle and use your index finger to stop the flow of the batter.
  7. Bring the funnel over the hot oil and release your finger to start a stream of batter while moving the funnel to create spiral-like shapes.
  8. Fry for 2 to 3 minutes until golden brown and slightly puffed.
  9. Sprinkle with powdered sugar.
  10. ENJOY!
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As American as Apple Pie

Apple has been eaten since long before the colonization of the Americas, however, “as American as apple pie” is a saying that has been used in the United States  since the nineteenth and twentieth centuries, when apple pie became a symbol of American prosperity and national pride.  Every 4th of July, we celebrate with our families and friends and we think this Apple Pie is a great addition to your family celebration!

INGREDIENTS

FOR CRUST:

FOR FILLING:

DIRECTIONS

  1. Begin by making your crust by combining flour, salt, and sugar in a food processor and pulsing to combine.
  2. Add your butter and  pulse until mixture resembles coarse meal.
  3. Sprinkle mixture with 1/4 cup ice water and pulse again until the mixture is crumbly but holds together when squeezed with fingers.  Be careful not to over process.
  4. Form the dough into to equal disks (about 3/4 inch thick) and wrap tightly in plastic wrap,  refrigerate until firm, at least 1 hour
  5. When dough is chilled sufficiently, lightly flour a large piece of waxed paper and place one disk of dough in center. From the center outward, form into a 12-inch circle.  Repeat with second disk of dough and refrigerate both until needed.
  6.  Preheat oven to 450 degrees with a rack set in lowest position. Take your first rolled out disk from he refrigerator and carefully unroll over a 9-inch pie plate. Place back in refrigerator.
  7. Begin making filling by adding lemon juice in a large bowl, and then peeling, coring and cutting apples into 1/4-inch-thick slices; adding them to the lemon juice to prevent browning.
  8. Then Add sugar, flour, cinnamon, and salt; mix well.
  9.  Remove dough-lined pie plate from refrigerator and fill with your apple mixture.  When filling be sure apples are slightly mounded to the center.
  10. Lightly brush rim of pie shell with water to moisten.
  11. Remove second disk of dough from refrigerator and gently place over apples.  Press along moistened rim to seal and evenly trim any over hang.
  12.  Next, fold the remaining overhang under itself to form a thick rim, pinching between thumb and forefinger to form a clean edge.
  13.  Using your thumb and index finger of one hand, gently press dough against knuckle of other hand and continue around pie.
  14. Using a pairing knife, cut 5 to 6 slits in top of pie that radiate from center and place pie plate on a rimmed baking sheet in case of spillage.
  15. Bake 20 minutes the reduce the heat to 375 degrees and bake until crust is golden and juices are bubbling (usually 50 to 60 minutes more).  You can cover with foil if edges brown too quickly.
  16. Cool completely, before serving.
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These Brownies are a “Cakewalk”

Summer is is full swing and that means it is festival season in Central Minnesota.  Cakewalks have been a festival staple for decades.  Folks from all over the community gather to try their luck at winning a delectable locally baked treat, some leaving with a healthy stack.  Cakewalks are not just for cakes anymore, today you will find a wide variety of yummy baked goods, including brownies!  Who doesn’t love the rich chocolatey goodness you get in each chewy bite?  Make these scrumptious brownies for your next festival and they will surely be a hit!

Ingredients:

  • 3/4 cup cocoa, unsweetened
  • 1/2 teaspoon baking soda
  • 2/3 cup melted butter, divided
  • 1/2 cup boiling water
  • 2 cups granulated sugar
  • 2 eggs, lightly beaten
  • 1 1/3 cups Swany White Flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup coarsely chopped walnuts or pecans (extra for the top optional)
  • 2 cups (12 ounces) semisweet chocolate chips

Directions:

  1. Preheat the oven to 350 F
  2. Prep a 13x9x2-inch baking pan with butter and sprinkle with flour.
  3. In a large bowl, combine cocoa and baking soda, then mix in 1/3 cup melted butter.
  4. Slowly add boiling water and mix until well blended.
  5. Mix in sugar, beaten eggs and remaining 1/3 cup butter, combine well.
  6. Slowly mix in flour and salt, avoiding lumps.
  7. Finally, mix the nuts and the chocolate chips into batter.
  8. Pour batter in the evenly in to prepared baking pan.
  9. Sprinkle aqdditional chopped nuts for on top for a wonderful crunch, if desired.
  10. Bake for 35 to 40 minutes or until the brownies are a bit firm.
  11. Be sure to allow time to cool prior to cutting.
  12. ENJOY!!
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S’more Good Stuff!!!

One summer time favorite is the ooey-gooey scrumptious S’more.  We love the way the hot marshmallow blends with the chocolate and that crunch of the graham cracker.  Well, we think these flavors and textures are even better when paired with a delicious cupcake!

 

Ingredients

For the cupcakes:

  • 1 cup graham cracker crumbs (from about 9 crackers)
  • 1 cup Swany White, spooned and leveled
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup whole milk
  • For the ganache:
  • 1/3 cup heavy cream
  • 6 ounces bittersweet chocolate, chopped

For the topping:

  • 12 large marshmallows large marshmallows

Directions

For the cupcakes:

1.) Heat oven to 350° F ensuring that the racks are in the middle and top positions.

2.) Line a standard muffin tin with liners.

3.) Mix the graham cracker crumbs, flour, baking powder, and salt together in a medium bowl.

4.) In a separate bowl, beat the butter and sugar  with an electric mixer on medium-high until it is light and fluffy.  This usually takes 2-3 minutes.
5.) Add in the eggs, one at a time, and then add the vanilla.  Scrape down the sides of the bowl as needed.
6.) Reduce speed to low and add the dry ingredient mixture and milk alternately, being sure to mix well between additions. Mix until just combined, do not over mix.

7.) Pour the batter evenly in the muffin cups the muffin cups (about 1/3 full) and bake on the middle rack, until a toothpick inserted in the center of a cupcake comes out clean.  This should take about 20 to 24 minutes.

8.) Cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.

For the ganache:

1.) While your cupcakes are cooling, bring the cream to a boil in a small pot.

2.) Once boiling, remove from heat, add the chocolate, and let sit for 5 minutes.

3.) Whisk to combine to a nice creamy chocolate mixture.

4.) Let cool just slightly, do not wait to long, or it will set.

For the topping:

1.) Place the marshmallows on a parchment-lined baking sheet, 2½ inches apart.

2.) Bake on the top rack until golden and deflated, about 6 to 10 minutes.

3.) Let cool.

Last, but not least:

1.) Pour the ganache evenly on the cupcakes,

2.) Top each with a toasted marshmallow.

3.) Let sit until the ganache is almost firm to the touch.

4.) ENJOY!