Every baker has a different formula for their go-to loaf. This one is mine: 75% bread flour and 25% organic freshly-milled whole grain flour with a bit more water than usual to account for the whole grains. I prepare the starter at night, mix in the morning, shape in the evening, and bake the next morning after the loaves rest in the fridge overnight. If I’m up extra early, we have fresh bread for breakfast! Otherwise, we let them cool and usually devour one at lunchtime. This is probably the most versatile bread I make, and it’s a rare occasion that we don’t have a loaf in the bread drawer and a few in the freezer. It’s not too sour, and the whole grains fill you up! I will be baking on Thursday, June 15^th and Friday, June 16^th. Please order here by Tuesday morning, June 13^th.

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.

I’ll be baking on Thursday, May 11^th and Friday, May 12^th. After this week, I’ll be taking a break while we do some camping as a family. I’ll be back to baking in June! Please place your orders by Monday, May 8^th.

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.

I’ll be baking on Thursday and Friday, May 4^th and 5^th for pickup at the college or my home in Hillsdale. As these aren’t sourdough, I don’t need to start the dough as early; orders can be submitted until Tuesday, May 2^nd. Rustic baguettes are $3 each. Please let me know if you have questions or bread requests!

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!

I will be baking on Thursday, April 27th and Friday, April 28th this coming week for pickup at the college or at my home. Please have your orders in by Monday, April 24th and indicate your pickup preference!

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!

I will be baking on Thursday, April 20^th and Friday, April 21^st. Please place your orders by Monday, April 17^th in order to reserve your loaf! Challah rounds are $9 this week, and pickup is at the college or at my home in Hillsdale. Do reach out with any questions or special requests!

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!