In certain parts of the country, bagels can be a divisive issue. A quick search will go into the distinctive differences between New York and Montreal style bagels. Not having lived in either of those places I don’t have bagel loyalty; what I do know is that homemade sourdough bagels are my favorite kind to eat. I made a big batch while we had family visiting, and we enjoyed them in so many ways! I like a good savory breakfast so I added a fried egg on top to make an open-faced sandwich. My kids have been eating them with butter and jam (it’s the season for strawberry jam!), and one loaded with peanut butter or cheese gives a great protein punch for the day.
Sourdough bagels are made over three days; the resulting flavor and texture is unbeatable! This version is made with white flour, but I’ll be experimenting with some other grains in the coming months to see what other flavors might work well. The only other additions are honey and a bit of sugar. These aren’t sweet, though; the additions just help fermentation along and balance the acidity of the starter.
Bagels will either be topped with oats or left as they are; if you have a preference please indicate it on your order; otherwise you’ll most likely get a mix of the two! Sourdough bagels are $10 for four bagels.
Due to some travel this coming week, I will just be baking on Wednesday, June 28th, for pickup at my home or at the college. Please submit your orders by Monday morning, June 26th!
My very first cookbook came from my brother when I was 7 years old. It was a cookie cookbook and the inscription in his own hand indicates his hopes that this gift will really be a gift for him! I think I made every recipe in that book.
The onset of the warmer weather has had me dreaming of an olive bread. We’ve picnicked in some beautiful places and often our lunch included some kind of olives to go along with bread, as well as a smattering of charcuterie goodies and a bottle of wine. For me, that’s as good of a meal as one at a fancy restaurant! Sometimes, the setting makes the meal. While I can’t transport you to a Tuscan hillside, this week’s bread comes pretty close. Kalamata olives marinated with fresh thyme, lemon zest, garlic, red pepper flakes (just a few!), and olive oil all play together in a sigh-inducing sourdough. The flavor benefits from an overnight levain, long fermentation, and then a cold overnight rest in the fridge. My new bread oven bakes these loaves to a mahogany-colored crust, leaving the interior soft and delicious. Pick up some proscuitto, a good cheese, and a bottle of wine and you’ll have yourself the best meal in town.
This week’s bread officially has a French name I can’t pronounce, so I’ve taken to calling them ‘rustic baguettes.’ Long and narrow like a baguette, it’s an incredibly delicious bread. My husband enjoys all bread, but this one is the one he most often requests! It is made with yeast; I haven’t yet come up with a sourdough version that I like as well as this one (but I’ll keep trying!) The flavor is outstanding – almost sweet, though there is no sugar in the recipe. The cold fermentation in the refrigerator really brings out the flavor of the wheat. We like to slice these horizontally and make open-faced sandwiches, or garlic bread, or simply smear with butter to enjoy alongside the main course of dinner. I especially like them in the summer with fresh mozzarella and garden tomato slices! Rustic baguettes are about 16” long, and if I’m serving them as a side for my family of 6 we usually eat 2-3. They freeze very well and thaw quickly due to their thinner size.
This week’s bread is a fan favorite: asiago sourdough. I start with my house sourdough and fold in asiago cheese, pocketing the bread with savory goodness. I’d probably make this one just for the smell of it baking, but the flavor holds its own as well. While we might be coming to the end of soup season, a great loaf of crusty (and cheesy!) bread is also the perfect side for a big garden salad. Asiago sourdough isn’t one that I’d necessarily top with jam, but if you’re looking for the ultimate grilled cheese sandwich, this is hard to beat. I also like it on the side of a savory breakfast, or toasted and rubbed with garlic and drizzled with olive oil for an easy garlic bread. However you choose to enjoy it, this bread is one with which you’ll want to stock your freezer!
Challah is a bread that is as much fun to make as it is to eat. The dough lends itself to more intricate shaping, and for this week I’ll braid it into a round. When I’ve taught my children how to do this, we practice with play dough! This challah is mildly sweet and naturally leavened. You won’t find a tangy sourdough flavor, though – just buttery and complex! It’s mild enough to accompany a savory meal, and sweet enough to pair with jam. It makes a gorgeous centerpiece for a dinner party and freezes well to save for another day. I use whey from homemade yogurt as part of the liquid, adding to the depth of flavor. Challah is more dense than fluffy, yet very tender. We’ve enjoyed it fresh and toasted; my first slice is usually without butter. That’s my bread test: if I can enjoy a piece of bread without anything on it, it passes the test. This one passes with flying colors!
Sourdough bread. The very words conjures up certain images, flavors, textures. Crackly crust, soft crumb, tangy flavor – these are all true for this week’s loaf, my house bread. This sourdough is on our table every day. We use it for everything from toast, to grilled cheese sandwiches, to croutons for salad, to thick slices slathered with butter, accompanying soup or salad. I’ve cubed it for stuffing, processed it for bread crumbs, and sliced it for a breakfast casserole. We usually have a few loaves in the freezer for busy days, or to share with friends. I like to freeze it in slices, to make thawing easier! This bread is a great way to incorporate more whole grains – it’s made with 25% freshly milled flour, a mix of whole wheat and spelt. I mix everything by hand, and there are no hard-to-pronounce ingredients here; just a few flours, water, salt, and starter. I’ll bake these on Thursday and Friday this coming week, and they’ll keep well on the counter for a few days. A linen bag is a fancy way to store homemade bread, but I keep mine in a zippered plastic bag. The crust gets a bit softer, but that works well for my kids! Please 
As we move into next week, Holy Week for Christians, I wanted to make something traditional. Hot cross buns have been a family favorite for many years, and this year I decided to make them with natural leavening instead of yeast. This sourdough version is tender and yet substantial. The dough, enriched with butter and just a little sugar, is studded with raisins and dried cranberries, then glazed with a simple syrup after baking. The top is adorned with a cross made of dough. They’re best eaten warm and do freeze them if you’re planning to save them for Easter Sunday.
This week brings a very exciting partnership with Rebel Farm in Osseo in what I hope will be the first of many joint endeavors. The bake of the week is a 100% freshly-milled spelt sourdough featuring Rebel Farm’s maple syrup. The depth and interest in the flavor of this syrup is miles away from store-bought and what it brings to this spelt sourdough is magic. Spelt is a nutty-flavored grain, and I’m milling it just before mixing, preserving all its nutrients and goodness. I’ll add maple syrup to the spelt along with my sourdough starter, water, and salt. Two days later, voila! A healthy bread that you’ll want to enjoy in many ways. With a bowl of soup? Yes, please. French toast, topped with more maple syrup? That’s what’s on my weekend menu!
Rebel Farm is offering farm shares in poultry and veg, available for pickup at the Hillsdale Farmer’s Market this summer. It’s a great way to support local farmers and enjoy outstanding produce!