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Pleasant Hill Grain Blog

Helping you achieve your culinary dreams.

Spelt Kamut Bread

Posted: October 14, 2016
Recipe by: Granny Smith
Source: Healthy Recipes from the Heart of our Homes
This gorgeous bread is perfect for sandwiches or enjoying on its own. Kamut and spelt do contain gluten, but they're easier to digest that traditional wheat so they're ideal grains for people who are gluten sensitive.
Active Time
40 minutes
Total Time
1 hour and 30 minutes
Yields
5 loaves

Ingredients:

  • 5 c. warm water
  • 1/3 c. honey
  • 1/3 c. oil
  • 1 tbsp. dough enhancer
  • 4 c. fresh spelt flour
  • 3 tbsp. instant yeast
  • 2 tsp. salt
  • 1/4 c. gluten
  • 4-6 c. fresh kamut flour
  • 4 eggs
  • spelt or kamut flour to clean the side of the bowl

Directions:

  1. 1. Preheat oven to 375 degrees.
  2. 2. Put the dough hooks on your Bosch mixer.
  3. 3. Add to the bowl: warm water, honey, oil, dough enhancer, spelt flour, yeast.
  4. 4. Mix thoroughly for about 15 seconds, then cover the mixture and let it sit for 10-15 minutes until bubbly or spongy.
  5. 5. Then add: salt, gluten, kamut flour, eggs, you may need to add more flour until the dough separates from the bowl.
  6. 6. Knead on speed 1 for 3 minutes. (DO NOT knead for more than 3 minutes. This will cause the gluten to overdevelop and make flat loaves.)
  7. 7. Form and place 5 loaves into liberally oiled pans.
  8. 8. Let rise until the loaves double in size.
  9. 9. Turn oven heat down to 350 degrees and bake for 30-35 minutes.

Author's Notes:

Add flour until the dough pulls away from the sides of the Bosch bowl. The Bosch mixer will adjust to altitude and moisture differences. If you can only get your hands on one grain or the other, this recipe will also work using all spelt or all kamut.

Images:

Spelt-Kamut Sandwich Bread
Spelt-Kamut Sandwich Bread
Spelt-Kamut Sandwich Bread

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Carob-Dipped Bananas

Carob-Dipped Bananas featured image

A wonderful snack or dessert your family will love. These really could be renamed Carob Banana pops, because they make the cutest banana ice pops! Another grand recipe from Nourishing Traditions.

frozen-banana-carob-snack-1

Banana-Carob Delights

Serves 8

Ingredients:

  • 2/3 cup carob powder
  • 1/2 cup butter
  • 1/3 cup maple syrup
  • 1 tablespoon vanilla extract
  • 1 tablespoon chocolate extract (optional)
  • Pinch of salt
  • 1 cup cream (preferably not ultra pasteurized)
  • 4 bananas
  • 1/2 cup finely chopped nuts
  • Toothpicks or ice pop sticks

Directions:

  1. Put carob powder, butter, maple syrup, vanilla extract, chocolate extract, cream, and salt in a double boiler.
  2. Cook gently, stirring occasionally with a wooden spoon until all ingredients are incorporated.
  3. Slice bananas and stick a toothpick or ice pop stick in each.
  4. Dip each slice in the carob syrup and roll in chopped nuts if you want. Place on a cookie sheet lined with parchment paper, cover, and freeze.

SONY DSC

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Honey Almond Butter

Honey Almond Butter featured image

You’ll always find a jar of almond butter in my fridge or pantry. I love it on Ezekiel toast, apple slices, or even by the spoonful. I’ve tried VitaMix almond butter a few times, but I’d never added cinnamon and honey until I tried this recipe. It’s fantastic!

Either roasted or raw almonds will work in this recipe. (Raw almonds will take a little longer to process.) If you use coconut oil, you may want to warm the almond butter a bit to serve it since the coconut oil will harden as it cools. This recipe is delicious!

Ingredients

  • 2 cups raw almonds
  • 1 teaspoon oil (almond, olive, peanut, coconut, etc.)
  • Sea salt
  • 1-1/2 teaspoons ground cinnamon
  • 2 tablespoons honey

Directions

  1. Pour almonds into a VitaMix or a food processor and process for 1 minute.
  2. Add oil, 1/4 teaspoon of the salt, and cinnamon.
  3. Continue to process. Time will vary depending on the machine you use.
  4. Food processor: Blend 8-10 minutes longer, or until the mixture smooths out and oils are released. You’ll see a progression from crumbs, to larger clumps, to a ball before oils are released (add more oil if you wish, for a smoother consistency.)
  5. VitaMix: Blend 1-3 minutes longer. It will be very loud, but relax. Let the blender rest after each minute of blending. almond-butter-mixed-vitamix-carafe-1
  6. When mixture is smooth enough for you, transfer to a glass container and stir in the honey/additional salt to taste. DON’T add the honey until the end, or you’ll risk the mixture seizing up your blender or food processor.

If you prefer a toastier flavor, roast the almonds for 10 minutes at 350°F and let cool before processing.

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Whole Grain Cranberry Orange Cake

Make this delicious cake for desserts, breakfasts, snacks, and more!

Posted: November 28, 2016
Recipe by: Granny Smith
Source: Adapted from The King Arthur Flour Whole Grain Baking book
If you’re looking for a delicious, all natural cake that is pretty right out of the oven, then we’ve got the recipe for you. This cake is festive for the fall and winter months, but doesn’t have the unhealthy ingredients like many other winter treats.
Active Time
15 minutes
Total Time
1 hour and 30 minutes
Serves
8-12

Ingredients:

Cake

  • 2 c. whole soft wheat flour
  • 1-1/2 c. whole einkorn flour
  • 2 tsp. baking powder
  • ½ tsp. sea salt
  • 1 c. unsalted butter, softened
  • 1-3/4 c. panela sugar
  • 4 large eggs
  • 1 c. milk
  • 1 tbsp. grated orange zest
  • 1 c. dried cranberries
  • 1 tsp. almond extract (optional)

Glaze

  • ½ c. orange juice
  • 2 tsp. orange zest
  • ¾ powdered sugar

Directions:

  1. 1. Preheat oven to 350º F. Grease and flour either a 9 or 10-inch bundt pan, or a 9 or 10-inch round cake pan.
  2. 2. In a small bowl, mix together the dry ingredients.
  3. 3. In the bowl of a stand mixer, cream together the butter and panela at a high speed until light and fluffy. This takes 3-5 minutes.
  4. 4. Add the eggs one at a time, mixing between each egg and scraping the sides of the bowl as necessary.
  5. 5. With the mixer running at a low speed, slowly pour in the flour mixture a third a time, alternating with the milk.
  6. 6. Stir in the orange zest.
  7. 7. Pour the batter into the prepared pan and level the surface with the back of a spatula or spoon.
  8. 8. Bake until a toothpick inserted in the middle of the cake comes out clean, 55-70 minutes.
  9. 9. Remove from the oven and cool in pan for 5 minutes, then cover with a rack and invert.
  10. 10. Remove the pan and leave the cake upside down on a cooling rack set over a sheet of wax paper.

Directions for the glaze & assembling

  1. 1. Heat all ingredients on stove at medium heat. Stir until the sugar has dissolved
  2. 2. Brush the glaze over the hot cake, letting it soak into the cake.
  3. 3. Let the cake cool completely before transferring to a serving plate.

Author's Notes:

If you’re baking this cake in a round pan, you can place peeled, thinly sliced oranges at the bottom of the pan or over the top of the batter before baking. This gives a nice decorative touch. This cake is not too sweet, and moist even without the glaze. It serves well as a dessert, snack or breakfast cake! It’s delightful in the fall as the weather is turning cold.

Images:

Spelt-Kamut Sandwich Bread
Spelt-Kamut Sandwich Bread
Whole Grain Orange Cranberry Cake

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Tortillas from Scratch & Wonder Junior Deluxe Mill Giveaway

Did you know you can make your own masa dough by grinding field corn that’s been soaked in a solution of water and powdered lime? This soaking process is called nixtamalization and the result is nixtamal (also known as hominy).

It can be a little difficult to know how to grind nixtamal since many grinders can’t handle wet grains. We have good news! The Wonder Junior Deluxe mill fitted with its stainless burrs and brand new masa auger accessory will grind nixtamal into masa dough with ease. To speed up the process, the optional drill adapter for the Wonder Junior Deluxe mill allows you to use a power drill to operate the mill.

The recipe below for homemade corn tortillas explains how to make masa dough. We think you’ll be pleasantly surprised by the superior flavor of freshly made tortillas compared to store-bought tortillas!

Enter our giveaway for a Wonder Junior Deluxe mill with the brand new masa auger and a drill adapter! The entry period begins at 10am on 2/24/17 and ends at 11:59pm on 3/24/17. Read the Official Rules here.

 

Posted: February 24, 2017
Recipe by: Laurel H.
Source: The New Book of Whole Grains
Yields
12 tortillas

Ingredients:

  • 2 lbs. corn kernels
  • 2 oz. powdered lime
  • 3 qts. water

Directions:

  1. 1. Wash corn, add lime and water, and boil until the kernel skins loosen. Remove from heat and cool. Rub handfuls of the kernels between the palms of your hands until the skins are loosened and removed. Wash kernels thoroughly in cold water to remove lime. You now have nixtamal.
  2. 2. Grind nixtamal in a food mill, meat grinder, or large mortar and pestle. (The Wonder Junior Deluxe mill with the masa auger accessory and stainless steel burrs works well for this step.)
  3. 3. In Mexico tortillas are baked on a comal, an ungreased clay or iron baking griddle, over a flame. Any griddle or large heavy skillet will work well, however. Bake on one side until tinged with brown and fragrant, then turn and bake on other side. Keep warm in a basket covered with a cloth. Serve hot.

Images:

Spelt-Kamut Sandwich Bread
Spelt-Kamut Sandwich Bread
Fresh Masa Tortillas

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