It’s almost the start of a new month, and do I have a month of breads lined up for you! I’ve been trying out some favorite recipes with freshly milled grains and I think you’re going to love them.
If you’re new to the bread list, welcome! Each Friday I send out an email with a description of whatever I will be baking for the coming week, giving you the weekend to decide what you would like to order. Some of you plan meals around the breads I’m making, making for at least one easy meal for the week! Breads are available to order from Friday-Tuesday of each week, with pickup at Hillsdale College or at my home on the following Thursday/Friday.
As we head into the beginning of the month (that’s now!) I make a monthly subscription available. Ordering this way ensures that you will receive fresh bread weekly throughout the month without having to remember to order each week. Subscriptions are available for both my house sourdough loaf as well as the bake of the week. You can order multiple loaves through the subscription, as well!
For the month of June, here’s what I have on tap for the bake of the week:
June 6-7: Whole wheat honey oat sourdough loaf
June 13-14: Sourdough focaccia with white whole wheat and Herbes de Provence
June 20-21: Cinnamon raisin sourdough bagels (or plain, if that’s more your speed)
June 27-28: Sourdough raspberry knots with homemade raspberry jam
There is also a Bake of the Week+ for those who would like a few additional items without ordering a second subscription.
I like to make something special for subscribers as a way of saying thanks. This month, subscribers will receive rhubarb scones with their first week’s order! I love baking with rhubarb at this time of year. These scones were new for me in the last few weeks, and we all loved them! They are sweetened because, well, rhubarb, but as I usually do, I cut the amount of added sugar significantly. The result? Tangy, make something, buttery bites of goodness. You don’t want to miss out on these!
For the first week in June, I’m making a whole wheat honey oat sourdough loaf. It’s a mouthful, I know! This bread is made with 70% freshly milled whole wheat flour and is baked in a bread pan, so it looks more like a sandwich loaf. It’s not dense, like some whole wheat breads, but is so healthy and so full of flavor. I’ve been enjoying this loaf toasted and smeared with peanut butter and drizzled with honey.
My house sourdough loaf is available every week and with a monthly subscription. This one has a mix of red wheat, white wheat, and spelt, all milled just before mixing. The flavors and nutrition that come with freshly milled flour are just outstanding. If you’ve been disappointed with sourdough from the grocery store, give this one a try!
If you’re traveling in June but would like to subscribe, you can gift your bread to a friend (anyone can pick up for you) while you’re away, or I can freeze your bread until you return. I’m happy to work with you to find the right solution!
More information about the bake of the week can be found on hillsdalehearth.com/shop, or reach out to me if you have questions or special requests!
June subscriptions, house sourdough, and sourdough honey oat loaves are all available to order now through Tuesday, June 4th. Payment is by cash, check, or cash app (#hillsdalehearth) when you pick up, or by credit card when you order.
Thanks, everyone! Enjoy the weekend!