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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 order by Monday evening, April 10^th, for pickup on Thursday, April 13^th or Friday, April 14^th.

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.

You might be familiar with the children’s song about hot cross buns, which has been running through my head for a week! This article is a fun read for more background and information on the origins of hot cross buns. I like the idea that hanging a hot cross bun in the kitchen ensures that all breads baked that year will turn out perfectly delicious! The idea that these buns also serve to cement friendships is one that has me reflecting: “Half for you and half for me, between us two good luck shall be.”

Whatever the folklore behind these buns may promise to bring you, mine will bring you a happy palate and a satisfied belly.

I will just be baking on Thursday this coming week, April 6^th, for pickup either at the college or at my home. Please let me know in the order notes or by email if you would like a non-dairy version. Be sure to order by Monday night, April 3^rd in order to bring these home for Easter weekend!

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!

Click here to order by Monday, March 27 for pickup on Thursday and Friday, March 30 and 31. And be sure to visit Rebel Farm‘s site to grab some syrup of your own and to see all that they’re up to!