Hello Bread and Grain friends,
Words escape me. This month has been…a lot. Besides world events being what they are (in my thoughts, Ukraine), closer to home, a sad turn of events took a family member and brought a new one all in the same day. My step-dad died at the same time that my sister (his daughter) was in labor with her first child. So many feelings to process.
My step dad used to ride us around our Hollywood neighborhood in his old white Cadillac with silk pinstriped seats; Dixieland jazz played as we pulled up to such places as the La Brea Tar Pits or my favorite neighborhood library. He was a southern boy who made his way out west to make it in the TV world. We never had a lot, but built a bizarre and colorful life that made its own rules. And that’s about all I’m ready to say about that for now.
I’m offering here, a menu of bread that streamed out of me this month while I talked to my sister, my son often practicing trumpet in the background. I thought of all those jazz tunes I learned while the Santa Anas blew me back home.
Here’s what’s on the menu this month:
Mama Bread
This month’s Mama bread is inspired by Elmore Mountain Bread’s anadama bread. I got some Red Flint Corn flour from Camas Country Mill in Eugene, Oregon. What I love about Elmore’s anadama is that they use maple syrup. I happen to have some special Vermont maple syrup, so voila! I’m loving this bread so much, and even though I can’t visit one of my favorite bakeries in the country right now, with each bite, I can connect to that desire to see friends and travel.
Naturally Leavened Challah
One of my favorite weekly rituals is making challah bread on Friday for my family’s Shabbat dinner. I always use stone-ground flour, usually a little sifted, and source a special honey for the week’s treat. This bread also has an abundance of local eggs, and is either swirled with cinnamon & currants or topped with honey & sesame seeds. These are rich loaves packed with beloved ingredients to make a sacred place of the table.
Whole Wheat & Oat Sandwich bread
This bread calls to mind the bread they served in my grade school cafeteria, with its soft, tender crumb that makes for good sandwiches. It’s made with whole milk, as well as milky oats, and organic red wheat. As usual, all the flours and grains are local and freshly milled. I’ve also been using my oat flaker to roll these Hayden oats fresh. I think it adds a sweet, cerealy note that’s hard to beat.
Seedy Einkorn & Rye
100% whole grain hearty goodness. I grind all of the grains myself and diligently toast and soak the seeds, and it’s so worth it! The rye comes from Tuality Plains and the organic einkorn, from Bluebird Grain Farms. I pack it with organic flax seeds and Anson Mills Sea Island benne seeds. I also include sprouted pumpkin seeds. As one friend put it, a slice of this bread is a meal unto itself.
Other news from the world of grain:
–Mamushka is one of my favorite Ukranian cookbooks, and the Book Larder in Seattle is hosting a fundraiser to raise money for UNICEF in support of their efforts to protect Ukrainian children. Find it here.
– I am hosting a monthly Zoom meeting as a free resource for all bakers who want to ask questions and share ideas. It will be the first Sunday of each month, and you can join the first one on Sunday November 7th from 10am to 11:30am PST by going to this link. Hope to see you there!
-For information about the Flour Hour experience on Airbnb, go here.