Harvest 2015

We measure time in harvests around here. This summer was our fourth harvest since starting Hayden Flour Mills. And it was a bountiful one. 

We were worried for a minute there at the end that we wouldn't get anything. June was unusually wet this year. I always thought that farmers love all rain at anytime. But I learned that there are times when rain can be devastating- when it falls on freshly cut alfalfa for instance or perfectly ripened wheat. 

If ripe wheat gets too wet the wheat berries think that they have been planted and they start to sprout.  This makes for low quality flour. Luckily all our wheat came back from the lab with out a hint of sprouting damage!

This year was also different because this is the first year that the mill is located on the farm. So we had a front row seat to harvest. And by front row I mean that we were working from sunrise to sunset for a week in the peak heat of a Phoenix summer--filling up tote bags with grain, organizing them in the barn, helping to clean the grain, riding along in the combine, getting the fork lift stuck all over the farm and eating as much cold watermelon as we could.  

As much work as harvest is it's a nice break from the usual work of the mill. And after watching the fields for 6 months its fun to read the numbers off the combine and determine how well each variety performed. Especially the new varieties-the Durum Iraq had yields off the charts but the bronze barley was disappointing.  You never know until harvest. 

And as is tradition. Ben pulled some hard wheat off the combine, cleaned it by hand, milled it and baked a big beautiful loaf of bread. The first fruits of the the harvest. 

Posted on August 26, 2015 .

On-The-Go Wheat Berry Breakfast

If you're always on the go (like me), you'll love this easy 3 ingredient breakfast for mornings you need to get out the door in a hurry. All this recipe takes is a little prep the night before and you're set for the week! 

pairs well with freshly brewed coffee! 

pairs well with freshly brewed coffee! 



  1. For the wheat berries: the night before, in a small/medium sauce pot, bring 2 cups of water to a boil. Add in 1 cup of dry wheat berries and turn the water down to a simmer.
  2. Let these cook until the berries are soft and most of the water has been absorbed. 
  3. Drain the berries and place in an airtight container to store overnight (refrigerated)
  4. The next morning, top your yogurt with the cold berries and add a squeeze of lemon.
 Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset
Posted on July 1, 2015 and filed under Breakfast, Recipe.

Meeting Martha

It was about this time last year that I started to get emails and texts from friends and longtime customers—“You should put in an application for this!!”

It was the announcement for the 3rd annual Martha Stewart American Made contest. It’s a national search for outstanding American makers.  I dismissed the texts and emails.  I said, we aren’t a good fit. We don’t make crafts. We make flour.

And, to be perfectly honest, the only time I had ever read Martha Stewart Living Magazine is when I visit my grandma’s house.

My Aunt Julie, a long time Martha devotee, had to set me straight. She gave me the abridged history of Martha Stewart Living. It went something like this: “Did you know that Martha started the whole idea of a lifestyle business. There was nothing of its kind and nothing this beautiful before she started this magazine. And over the years she has featured heritage chickens, heritage gardening, heritage flowers. What you are doing, bringing back an old craft and heritage grains—it’s perfectly in line with what you are doing.” She even pulled out old issues of the magazine to show me how it had hardly aged; the older issues as timelessly stunning as the most recent ones.  

Let’s say this history lesson pretty much convinced me to apply to the contest. So I spent a whole day filling out the application (you can see it here).  By the time I was done I really wanted to win! But there were more than  3,000  applicants, so I kept my hopes at bay. And besides it would still be several month before they would announce the 10 winners.

My dad and I are notorious for being hard to get a hold of. But there are some days when you are glad you answered your phone. Like when the food editor from MSL calls to tell you won the American Made contest in the food category. We literally couldn’t believe it. After we hung up, my dad and I kept asking each other if we had heard the same thing. And we are pretty much still pinching ourselves today.  

Part of winning was being part of the American Made Event at the beginning of November. My youngest sister and oldest brother live in NYC, so we made a family trip out of it. And after 3 years of hard work and sacrifice we decided to just celebrate how the business had grown as a family. (Although we were sadly missing one sister and brother-in-law).

We started the day out my taking a tour of the MSL offices and meeting the 9 other winners. The other winners were incredible people, it was actually my favorite part of the event to meet these other makers. But the highlight of the tour had to be the prop room. Imagine a whole shelving unit devoted to cake stands. Swoon.

The main event kicked off with a cocktail party featuring delicacies from around the country. It goes without saying, but the MSL team throws a good party. There was the most incredible spread of food. They even featured our White Sonora berries in a salad at the Southwest table.  And if my stomach wasn’t so nervous I would have eaten my weight in Oysters at the endless oyster bar. But my dad and I were going to be interviewed by Martha, along with the other 9 winners later that evening—I couldn’t eat a thing! (We also got to wear these state-fair type pins that said “Winner”-I still wear mine every day. Too much?)

And by the time the event was over I had a new found respect for Martha and the whole MSL team—their hospitality was so genuine and we felt spoiled the whole time.  Beyond her image as an accomplished homemaker, I saw Martha as an incredible business woman. Seeing what she had built—that was very personally inspiring. But there were also some touching down-to-earth moments that left an impression. Once when Martha was giving an introduction, she saw her grandson in the audience. She stopped everything and cried out for him. It was so precious.  

Like a whole family of country mice, we were the last people to leave to the 2 day event with very full bellies and big eyes. The big city was great but it was time to get back to our real, not-so-glamourous lives back at the mill.  By the time the event was over, I think that the entire MSL staff had met my entire family and knew that my youngest sister played basketball at Columbia—proud mom and dad right? 

Posted on June 18, 2015 and filed under Blog.

Crispy Freekeh Crackers

I recently read about these single ingredient crackers in Food52's Genius Cookbook.  There was just a small blurb about Dan Barber making them at his restaurant but nostep-by-step recipe.  I was intrigued by the idea of making crackers with only grain- no oil, or butter or spices. We are all about Tasting the Grain pure and simple here at Hayden Flour Mills.  It took me a few tries to figure these out so I thought I'd share some tips. The main thing I learned is that you have to overcook the grain, that way it purees more easily. And after fighting a lot of sticky freekeh puree I learned that the best way to roll the crackers out was to put an oiled piece of parchment between the puree and the rolling pin. 

This is a great way to use freekeh because it really allows the green taste of the grain to come through. And these crackers are just delightfully crunchy! Perfect with soft spreads and soups. 

Crispy Freekeh Crackers

1 cup freekeh
Sea salt flakes

1. Place freekeh in a pot and cover with 2 inches of water. Bring to a boil, reduce heat and simmer for 40 minutes. The trick is to get the freekeh very soft-on the verge of mushy. If the freekeh is still soft simmer for another 5 minutes. 

2. Pour cooked freekeh and remaining cooking liquid into a food processor and puree. You are looking for the consistency of mushy oatmeal. Add 2-3 tablespoons water if the pureed freekeh is dry and crumbly. 

3. Preheat your oven to 300 degrees. Spray a cookie sheet with oil. Then prepare a piece of parchment that is the same size as the cookie sheet. Spray one side of the parchment with oil. Pour the  freekeh pureee into the middle of the cookie sheet. Place the parchment oil-side down on top of the freekeh puree. Use a rolling pin to spread the puree thinly across the cookie sheet. As with pie dough, start rolling from the middle and push the dough out to each end of the sheet. Roll the puree until it is about the thickness of a quarter. Peel away the parchment paper (hopefully without any freekeh puree stuck to it!).  

3. Sprinkle the rolled out freekeh puree with sea salt flakes and lightly press the flakes into the puree with your fingers. This will keep the salt from falling off during baking. 

4. Place the cookie sheet into the oven and set the timer for 2 hours. The cracker will start to bubble, this is ok. Remove from the oven when the cracker looks dry. You can test by breaking off the edges. If they snap off they are done. If they bend give it some more time. Allow to cool for 5 minutes. Then break the giant cracker into smaller crackers. 

Posted on June 11, 2015 and filed under Recipe.

Oatmeal Cookies

Don't let the summer heat keep you from baking! Pour an ice cold glass of milk and enjoy some (semi-healthy) cookies! 

oatmeal cookies


  • 1 1/2 cups oat flour*
  • 4 cups (16 oz. by weight) dry oats
  • 3 tsp. baking powder
  • 1 tsp. salt
  • spices of your choice: cinnamon, clove, nutmeg 
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 large eggs
  • 2 sticks butter (chilled)
  • 2 tsp. vanilla 
  • add-ins: pecans, raisins, chocolate chips 



  1. in a medium bowl, mix together flour, oats, salt, baking powder, and spices
  2. in a stand mixer, cream the butter, sugar, eggs, and vanilla until smooth
  3. slowly add your dry ingredients to the butter mixture
  4. once the dough starts to come together, mix in your add-in of choice (personally, I like all three!) 
  5. scoop out your dough onto a parchment paper covered baking sheet (about 1/2 Tbsp. size)
  6. place in freezer for 10-20 minutes (the colder the dough, the more their form will hold while baking)
  7.  set your oven to 350 and bake on the lower rack for 10-12 minutes
  8. enjoy! 
grace oatmeal cookie

* If you don't have any freshly milled oat flour (I'm so spoiled at the Mill!), you can always use our White Sonora All Purpose flour or put dry oats in your food processor (or do a 50/50 of the two)!  

Posted on June 8, 2015 and filed under Dessert, Recipe.

Lemon Poppy Seed Pancakes

Happy Mother's Day! What better way to celebrate your mother than by making some delicious pancakes for brunch? 


  • 1 bag Hayden Flour Mills heritage pancake mix
  • 1 cup whole milk
  • 2 eggs
  • 1/4 cup butter, melted (oil works too)
  • 2 tsp. vanilla extract
  • zest of 1 large lemon 
  • juice of 1 large lemon
  • 2 Tbsp. poppy seeds
  • 1 1/2 cups muddled raspberries (optional) 


  1. In a mixing bowl, whisk together milk, eggs, vanilla, butter, and lemon juice. 
  2. Once the wet ingredients are smooth, add the dry mix. 
  3. Slowly fold together the wet and dry ingredients; add lemon zest and poppy seeds (add in muddled raspberries if you wish).
  4. Set griddle/skillet to medium heat and choose a desired scoop size.
  5. Place the finished pancakes on a warm plate in a 200 oven until you have enough to begin serving.
  6. Top with your favorite fresh fruit, honey/syrup, edible flower garnish, or powdered sugar and enjoy! 
Grace Marie loved these pancakes so much she couldn't stay away from the photo shoot! 

Grace Marie loved these pancakes so much she couldn't stay away from the photo shoot! 

Posted on April 27, 2015 and filed under Recipe, Breakfast.

Purple Barley Scones

Purple barley is one of the new and exciting varieties of grain we're growing this year...so of course we had to experiment! The barley has a light but distinct flavor that will make you want to bake it into everything! These scones are perfect on their own or with a spoonful of jam & homemade whipped cream. 

these  scones turned out more blueish green than purple...but I think this just adds to the uniqueness! 

these  scones turned out more blueish green than purple...but I think this just adds to the uniqueness! 


  • 1 cup + 2 Tbsp. purple barley flour (145g)
  • 1 cup White Sonora all purpose flour (140g)
  • 1/2 cup brown sugar
  • 1 Tbsp. baking powder
  • 1 1/4 tsp. salt
  • 1 stick unsalted butter (chilled, cut into squares)
  • 1/2 cup buttermilk (substitute yogurt, regular milk, etc.)
  • 1 egg
  • 2 tsp. vanilla
  • raw sugar for topping


  1. using your hands, combine the chilled butter with your dry ingredients until the butter is the size of small pebbles
  2. whisk together egg, milk, and vanilla extract. set aside. 
  3. with a spatula, fold in eggs and milk until dough is formed (feel free to knead the dough with your hands if the spatula isn't quite doing the job) - if the dough is too watery 
  4. roll out the dough on a lightly floured baking surface (about 1/2 inch thick) 
  5. using a biscuit cutter (size of your choice), cut circles out of the dough and place on a cookie sheet covered in parchment paper (you can also cut your scones into triangles if thats what you prefer). sprinkle the rounds with raw sugar (optional)
  6. place the cookie sheet in the freezer (so the butter can chill out) for at least 15 minutes before baking. while the dough is chilling, set the oven to 350 degrees
  7.  once the dough is ready, bake for 10 minutes
  8. let scones cool then serve with jam and/or cream 
this dough gets pretty dark once you add liquid to it...but don't worry, they still taste amazing! 

this dough gets pretty dark once you add liquid to it...but don't worry, they still taste amazing! 

this recipe was inspired by Good To The Grain's barley scone

Posted on April 6, 2015 and filed under Recipe, Dessert, Breakfast.

Grapefruit & White Chocolate Chip Cookies

Hello, Spring! These cookies are the perfect treat for jumping into this new, bright season! 

I'm obsessed with tulips at the moment! Plus, red tulips symbolize undying love..which is what I feel for these cookies.

I'm obsessed with tulips at the moment! Plus, red tulips symbolize undying love..which is what I feel for these cookies.


  • 2 1/2 cups (300 grams) White Sonora all purpose flour
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1 tsp. salt plus extra for topping
  • 1 tsp. baking powder
  • 2 tsp. vanilla extract
  • 1 egg + 1 egg yolk
  • 1 cup (two sticks) unsalted butter
  • 1 Tbsp. grapefruit zest (about one large grapefruit worth) plus extra for topping
  • 1 1/2 cups white chocolate chips
I picked this beautiful grapefruit from my backyard! Gotta love Arizona! 

I picked this beautiful grapefruit from my backyard! Gotta love Arizona! 



  1. zest the grapefruit and add it to the white sugar. with your fingers, rub the two together until fully combined  (the coarse sugar helps release the oil from the zest)
  2. in a stand mixer, cream the butter and the white sugar/zest blend until smooth
  3. add the brown sugar, vanilla, and eggs
  4. once mixed, slowly add the dry ingredients (flour, salt, baking powder)
  5. incorporate white chocolate chips
  6. once the chocolate chips are mixed with the dough, scoop out small (about 1 Tbsp. size) balls of dough, place on cookie sheet (with parchment paper) and place in the freezer for at least 15 minutes (enough for the butter to freeze)
  7. while your scooped dough is in the freezer, set the oven to 350 degrees. blend the extra salt and grapefruit zest and set aside
  8. before putting your dough in the oven, sprinkle the salt/zest mixture on top of the cookies
  9. bake for 8 to 9 minutes (10 for a crunchier cookie). cool on rack then enjoy! 
delicious, golden perfection

delicious, golden perfection

Posted on March 24, 2015 and filed under Recipe, Dessert.

Avocado Chocolate Chip Cookies

Happy St. Patty's Day! I made some very green, very yummy (almost-vegan) farro & chocolate chip cookies in honor of Saint Patrick.I recommend pairing these with milk rather than Guinness. 

the color might not look appetizing...but trust me, they are delicious. 

the color might not look appetizing...but trust me, they are delicious


  • 2 1/2 cups (250 grams) farro flour (all purpose and whole wheat work just as well) 
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup mashed avocado (about two avocados)
  • 3/4 cup white sugar
  • 1/4 cup brown sugar, packed
  • 2 eggs
  • 1 Tbsp. vanilla
  • 1 1/2 cups chocolate chips (preferably dark chocolate)
if you want your cookies to be a brighter green, you can use a white sonora flour (AP, whole wheat, etc.) 

if you want your cookies to be a brighter green, you can use a white sonora flour (AP, whole wheat, etc.) 


  1. cream avocado & sugar until smooth
  2. add vanilla & eggs
  3. once mixed, gradually add dry ingredients (flour, baking soda, salt)
  4. add chocolate chips
  5. scoop dough onto cookie sheet (about a 1 Tbsp sized ball) and freeze for at least 15 minutes (this particular dough is very gooey and sticky so freezing it beforehand helps the cookies hold their shape)
  6. bake on parchment paper for ~10 minutes at 350 degrees
  7. cool on baking rack before serving 


I had to break out the St. Patrick's Day tea towels! 

I had to break out the St. Patrick's Day tea towels! 

Posted on March 17, 2015 and filed under Recipe, Dessert.

Chocolate Pistachio Farrro Biscotti


Chocolate Pistachio Farro Biscotti

This recipe is based on a recipe for chocolate hazelnut biscotti from SmittenKitchen.com

Makes 24 biscotti

2 cups farro flour
1/2 cup cocoa
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
4 eggs
1 1/3 cup sugar
1 cup pistachios
1/2 cup chopped semi-sweet chocolate

1. Preheat oven to 350°. Mix flours, cocoa, baking soda, baking powder and salt together in a bowl. In a separate bowl whisk the eggs, just enough to combine the yolks and whites.  Pull out 2 tablespoons of egg from the bowl and set aside for  later. Then add sugar to the eggs and whisk until the sugar is dissolved.

2. Add the sugary egg mixture to the dry ingredients and mix with a wooden spoon. When it all starts to come together into a ball, dump the mixture on to a well floured surface and continue to bring the dough together with your hands. When you have a solid ball of dough work in the pistachios and chopped chocolate. When the pistachios and chocolate have been evenly mixed in, break the dough in half. Form the halves into long flat logs.  About 10 inches long and 3-4 inches wide. 

3. Cover a baking tray with parchment paper and place the two logs on it. Use the egg that was set aside to brush the tops of the logs. This will give the finished biscotti a lovely sheen.  Bake for 20 minutes. Remove from the oven and allow to cool for 5 minutes or until the logs are hard enough to cut. With a sharp knife, cut the logs into half inch slices. Arrange the slices on a baking tray cut side facing up and bake for another 20 minutes.  They should be nice and crunchy.  Allow to cool and enjoy with a hot cup of tea! 

Posted on December 17, 2014 and filed under Dessert, Recipe.

Pear Cranberry Tart with a Farro Buttermilk Crust


Pear Cranberry Tart with a Farro Buttermilk Crust

Farro Crust (makes 2 crusts)
1 cup Farro flour
1 1/2 cup White Sonora all purpose flour
3/4 teaspoon salt
2 tablespoons sugar
1 cup (2 sticks) very cold unsalted butter
3/4 cup buttermilk (plus 2 tablespoons if you find your dough too dry)

Filling and Glaze
3 pears
1/4 cup fresh cranberries plus 2 tablespoons for the glaze
1 teaspoon ground ginger
Zest of 1 small lemon
1 teaspoon ground cloves
2 cinnamon sticks
1 cup sugar
1 cup water

1. Mix the flours, salt and sugar together in a large mixing bowl. Chop the cold butter* into small cubes and add to the dry mixture with a hand held pastry blender. When the dough is crumbly and the butter is broken up into pea-sized chunks, add the buttermilk. Mix until the dough is wetted and then turn the mixture out onto the counter to knead it into a ball. Cover the dough with plastic wrap and let the dough rest for 1 hour in the fridge.

2. Preheat the oven to 400° F. Cut the pears in half, spoon out the seeds and cores and set aside as they will be used in the glaze. Thinly slice the pear halves, keeping the halves together (as shown in the picture). Pull the dough out of the fridge and split it into two equal pieces. Place one half in the freezer for another day. 

Cover a baking sheet with parchment paper. Lightly flour the parchment paper before placing the dough in the middle. Use a rolling pin to roll the dough into a 20 inch circle (or anything close to a circle will do)  Place the pear halves in the middle of the circle, starting from the middle and fanning them out. Leave 2 inches around the edge. Fold up the dough edges around pears, creating a 2 inch free-from crust edge. Bake for 45 minutes. 

3. In a heavy bottomed sauce pan mix the sugar, water, spices, cranberries and pear cores. Allow to simmer over low heat while the tart bakes. It should reduce to a thick syrup. After removing the tart from the oven allow it to cool for 10 minutes strain the syrup and pour it over tart. 

Best served with vanilla ice cream or a dollop of crème fraiche.

*Working with cold butter is the key to a great pie /tart crust. 

anjou pears
pear tart
Posted on November 21, 2014 and filed under Recipe, Dessert.

Simple Lemon Loaf

We love the simplicity of this lemon loaf because it allows the fresh sweetness of the White Sonora flour to truly shine. Garnished with bright edible flowers, this loaf is perfect for any special occasion.

lemon loaf with flower garnish

1 1/2 cups Type 00 Flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain yogurt
1 cup sugar
3 eggs
2 teaspoons grated lemon zest 
1/2 teaspoon pure vanilla extract
1/2 cup olive oil

Lemon Glaze
1 tablespoon lemon juice
1/2 cup powder sugar

Edible flower garnish

Preheat the oven to 350°F. Grease and flour a loaf pan. 

Mix 1 1/2 cups flour, baking powder, and salt in a bowl. In another bowl whisk the yogurt, 1 cup sugar, eggs, lemon zest, vanilla and oil together.  Add the dry ingredients into the wet ingredients and mix thoroughly, until all the clumps are works out.  Pour the batter into the floured pan and bake for 50-60 minutes, or until a toothpick comes out clean. 

Cool in the pan for about 15 minutes before flipping the loaf out onto a cooling rack. While the cake is still warm, pour the lemon glaze over the cake and sprinkle edible flower garnish over the top. Allow to fully cool before serving. 

Posted on October 28, 2014 and filed under Recipe, Dessert.


It's so reassuring when we see people and families that have the same dreams that we do. While doing grain research, we stumbled upon this BBC piece about a family in Spain. They brought back an old wheat variety (Aragon 03) and are making bread for their community.

"Many people told us we were crazy for trying to run a business like ours in a place like this. But we found that the seed we grow is perfect for this climate. This is a very dry region and bringing water from other areas is not an option and so the most sensible thing to do is to use seeds that adapt easily to this land and so we can create growth here."

We're going to get in touch with the Marcen sisters. Maybe they will trade some grain with us or even come visit. I think they would feel right at home in our Arizona dry heat.

Ecomonegros Panadería

Posted on October 26, 2014 and filed under Blog.

the perfect scone

These scones are the closest we could get to High Tea with the Queen...Pair them with your favorite jam and Devonshire cream (and tea, of course)for the ultimate experience.



3 cups all purpose flour (14 oz by weight)

1/4 teaspoon salt

1 tablespoon + 1 teaspoon baking powder

2 tablespoons sugar

1/2 cup dried currants

a few grates of fresh nutmeg (optional)

10 tablespoons butter (1 1/4 cup)

1/4 cup whole milk

2 eggs

1/2 teaspoon vanilla extract 


1 - whisk together flour, sugar, salt, and baking powder into a large bowl.

in a stand mixer or by hand, scrape in the butter (chilled, cut into cubes) into the dry ingredients until the butter is pea sized and the mixture is almost grainy. 

2 - add dried currants to the butter and flour mix. 

3 - in a separate bowl, whisk together eggs, milk, and vanilla. slowly add this mixture to the dry ingredients and mix until doughy. 

4 - preheat oven to 420 degrees.

5 - dust flour onto a flat surface to roll out your scone dough (just enough so that it doesn't stick). knead the dough ball a few times but don't overwork it. roll out the dough until it is about 3/4 inch thick. 

6 - cut the dough into 2 1/2 inch rounds (you can use a biscuit cutter or any circle cookie cutter of the approximate size) and place onto baking sheet (it is best to use parchment paper).


optional: you can make an egg wash to brush onto the top of your scones before baking

note: place baking sheet of scones into the refrigerator for at least 15 minutes before baking.

7 - place scones into 420 degree oven and turn heat down to 400. bake for 10 minutes, until puffy and almost golden.

cool on rack, serve with jam and heavy whipped cream, and enjoy!  

(whip heavy whipping cream, vanilla extract, and powdered sugar until thick) 

this recipe was inspired by Sarabeth's currant scones

Posted on October 26, 2014 and filed under Recipe, Breakfast, Dessert.

no-knead bread

This simple bread recipe is perfect for beginners and professionals alike; once you realize how easy it is to bake delicious, rustic bread at home, you'll never go back to store-bought loaves! 


what you'll need:

proofing bowl

tea towel

6-8 quart heavy covered pot (dutch oven/enamel/pyrex/ceramic bowl)

parchment paper


3 cups bread flour (approx. 1lb) + extra flour for dusting

1/4 teaspoon instant yeast (tips for testing your yeast for freshness)

1/4 teaspoon salt

1 5/8 cups water

optional add-ins: dried fruit, nuts, oats, etc. 


1 1/2 pound loaf



1 - in a large bowl, combine flour, yeast, salt, and water and stir until dough is thick and sticky.

cover bowl with plastic wrap and let rest for at least 12 (12-20) hours at room temperature.

2 - after resting, the dough is ready when the surface is dotted with bubbles.

lightly flour a work surface and fold the dough over on itself a few times (add in fruit or nuts during this step).

after folding, place your dough ball in a well-floured (to prevent sticking) proofing bowl, cover with towel and let rest for at least 30 minutes to 1 hour.

3 - while dough is rising, preheat the oven to 450 degrees and place your dutch oven/covered pot on the rack while the oven heats.

4 - to remove to dough from the proofing bowl, cover the top with a square of parchment paper and flip upside down (the dough should be cradled in the parchment).

optional: with a knife, score the dough (firmly and quickly) for fun patterns and designs in your loaf! 

remove the dutch oven/covered pot from the heated oven and place the parchment and the dough inside (this step is easier with two people!); don't worry if your dough looks lopsided, it will even out during baking.

cover with lid and bake for 30 minutes. after 30 minutes, remove the lid from your pot and continue to bake your bread inside the pot for another 15 to 30 minutes (until the loaf is browned to perfection).

5 - cool on rack for 20 minutes and enjoy!

(the cooling time is crucial for locking in flavor and moisture, it may be tempting to cut into your bread right away, but patience is key!


warning: this bread is addicting 

recipe credit: NYTimes

Posted on August 2, 2014 and filed under Recipe.

creamy buttermilk white sonora berry salad

Buttermilk White Sonora Berry Salad

1 cup buttermilk
1/4 cup apple cider vinegar
1/4 cup olive oil
2 cloves garlic
1/4 chives
1/4 cup dill
1 tsp salt

1 cup White Sonora berries
5 radishes
1 medium cucumber
1 fennel head

Soak White Sonora berries overnight. To cook, cover the berries with 4 cups of water and simmer for 40-60 minutes. (I prefer to cook them until they expand into small spheres like large hand-rolled couscous.) Let the berries cool completely before mixing with the other salad ingredients. If you cook the berries ahead of time, store them in the fridge for up to a week in their cooking liquid.

Finely mince the garlic, dill and chives and combine in with the dressing ingredients. Thinly slice the radishes, cucumber and fennel and toss with the cooked berries. Then, pour the buttermilk dressing over the salad. Serve chilled on a warm summer day. 

Posted on July 14, 2014 and filed under Recipe.

creme fraiche farro crust

This summer has been all about testing farro flour recipes. It's one of our standout flours at Hayden Flour Mills, it has a great color, a two thousand year old history, and the same nutty taste that makes farro berry salads so appetizing. However, if you google "farro flour recipes" not much comes up. So it fell to us to write a few. And so far, I haven't met a recipe that can't be made with farro flour; pizza crust, chocolate chip cookies, and now this savory tart crust which would  do equally well with a cherry rhubarb filling. 

creme fraiche dough.jpg
layering with cheese leeks and tomatoes.jpg

Creme Fraiche Farro Crust

makes 2 tarts

2 cups Hayden Flour Mills Farro Flour
2 teaspoons baking powder
3/4 teaspoons salt
1/2 teaspoon sugar
3/4 cup creme fraiche
1/4 cup whole milk
2 tablespoons olive oil
1 egg

Gruyere and Summer Tomato Filling

1 large leek, sauteed in about 3 
1 cup gruyere cheese, grated
4-5 large heirloom tomatoes, thinly sliced

1. To make the crust. Mix farro flour, baking powder, salt and sugar. In a separate bowl whisk the  creme fraiche, milk, olive oil and egg together.  Add the wet mixture to the dry mixture and combine with a wooden spoon. When flour is thoroughly wetted, dump the dough out on to a work surface, sprinkle with farro flour and knead until the dough forms into a uniform ball. (Takes about 10 folds). Wrap the dough in plastic wrap and set aside to rest for 30 minutes. 

2. Preheat the oven to 375 degrees. Cut the ball of dough in half  and re-wrap the remaining half or freeze to use later. (I made one tart and froze the second ball of dough for later.) Line a cookie sheet with parchment paper and place the dough ball in the center of the pan.

3. Use a rolling pin to roll out the crust starting from the center of the dough. Roll the crust as thin and wide as possible without going over the edges of the pan or breaking the crust.

4. Layer the crust with gruyere, sauteed leeks and tomatoes avoiding the 2 inch rim around the edge of the crust. Gently, fold the edges of the dough up on top of the filling. Brush the crust with egg white and bake for 40-45 minutes. When it comes out of the oven sprinkle the remaining grated  gruyere on top and finish with flaked sea salt and ground pepper.  


Posted on June 11, 2014 and filed under Recipe.

chocolate chip farro cookies

farro chocolate chip cookies

Chocolate Chip Farro Cookies 

makes 3 dozen cookies

3 cups farro flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
2 sticks cold butter, cut into cubes
1 cup brown sugar
1 cup sugar
2 eggs
2 teaspoons vanilla

1 cup dark chocolate chips
1/2 cup chopped walnuts
1/2 cup chopped dried cherries

1. Preheat oven to 350 degrees. 

2. Mix dry ingredients together. (A tip on measuring out our freshly milled farro flour: fill the measuring cup then tap the bottom against the counter and fill up the space that is created with more flour.  Repeat if needed.) 

3.In a kitchen aid, cream the butter and sugar together at a low speed. Then add the vanilla and eggs one at a time. Mix  for 1 minute at medium speed. Turn the mixer speed down,  and slowly add in the dry mixture. 

4. When dry and wet ingredients are thoroughly mixed, add the the chocolate chips, dried cherries and walnuts. 

5. Scoop out 1 tablespoon portions of cookie dough on to a parchment-lined cookie sheet. Then bake for 13 minutes. They are done when they are golden.

5. The key to this recipe is keeping the butter cold as well as the dough, if you are not able to bake the cookies right away store the dough in the fridge right up until you scoop them onto the cookie sheet. 



Posted on June 4, 2014 and filed under Recipe, Dessert.

ben's easy honey loaf

Ben's loaves - aren't they beautiful?

Ben's loaves - aren't they beautiful?

"The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight."
--Mary Frances Kennedy Fisher

There really is nothing quite like the smell of freshly baked bread. Scratch-made bread can seem so intimidating, but it's not so daunting if you start small. Our miller, Ben, has a great recipe for a quick loaf that's easy to make at home. He usually makes 5 loaves at a time (he has lots of siblings to feed!) but we've scaled down his recipe for one tasty loaf.

You will need:

  • thermometer
  • tea towel
  • kitchen scale
  • 9 x 5 loaf pan (or something similar)

I do this in my kitchenaid mixer with the bread hook, but you can do it with a spoon and your hands!

Ben's bread recipe
(makes 1 loaf)

  • 1 pound hard red spring bread flour plus a little for dusting
  • 1 1/8 cup water (110-115 degrees F)
  • 2 tablespoons honey
  • 2 tablespoons vegetable oil
  • 1 packet (2 teaspoons) active dry yeast
  • 1/2 teaspoon of salt

I always use a kitchen scale to weigh my flour - it's much more accurate than using cups. If you don't have a scale (and you really should get one!) 1 pound of this flour is about 3 1/2 cups.

1. Mix water, 1 cup of flour, honey, oil, and yeast until it begins to thicken. (tip: measure out your oil first, and then use the same spoon to measure out the honey. This way it slides right out and doesn't make a sticky mess)
2. Let the wet mix sit for 30 minutes. It will start to get bigger as the yeast makes bubbles.
3. After 30 minutes of sitting, add salt and the rest of the flour. More flour might be needed - you want the dough to form a ball and not stick to the sides of the bowl.
4. Once you have the proper amount of flour added, knead for 8 minutes.
5. Take the dough off the dough hook and shape into a loaf shape. Drop in a greased loaf pan.

Dough rising.

Dough rising.

6. Cover with a tea towel and let it rise in a warm place for about 20 minutes.
7. Bake at 350F for 20 to 25 minutes. Bread should be golden brown when done, and sound hollow when you tap the crust. Enjoy!

Now that you have this basic bread recipe under your belt, it's time to branch out and try fun variations! Use different flours, add oats, sunflower seeds, poppy seeds, molasses... And then work your way up to making your own starter for sourdough - so much fun.

Posted on May 8, 2014 and filed under Recipe.

heritage pizza crust

Last weekend we invited all our neighbors over for a pizza party. It was such a fun way to host a lot of people in our little house. We kept pizzas rolling out of the oven all afternoon; an all pepperoni for the kids, caramelized onion and mushroom,  sausage and cotija , mozzarella and tomato, and an attempt at Pizzeria Bianco's famous Rosa (red onion, pistachio and Parmesan). 

One of the things that I love about this recipe is that it forces you to prepare the day before. And once the dough is prepped,  forming the crust and topping it is simple. And only takes 12 minutes to cook. The way I see it, it's no harder than throwing a frozen pizza in the oven. So why not make your own?  

Heritage Pizza Crust

3 cups or 450 grams heritage pizza flour + 4 tablespoons for dusting**
3 teaspoons sugar
1/2 teaspoon yeast
1 1/2 teaspoons salt
1 1/3 cups cold water
1 tablespoon olive oil

Note: This crust is best when it proofs for an entire day. Make the crust the night before you plan on serving the pizza. This has the added benefit of making pizza night fast and easy!

1. Combine heritage pizza flour, sugar, yeast and salt in a food processor (use the metal blade and the “dough” setting if you have one). While the food processor is on, slowly feed the water through the top. When the flour is thoroughly wetted, add the olive oil.

2. When the dough pulls away from the sides of the food processor, turn the food processor off and turn the dough out onto a clean work-surface. Knead the dough for 5 minutes, working out any tough spots with the heal of your hand. Dust with extra flour if the dough sticks. Form the dough into a smooth ball and place in an oiled bowl, cover with plastic wrap and set aside in the fridge for 24 hours.

3. When you are ready to form your crusts, take the dough out of the fridge, split it into two sections and form into tight balls. Cover them with plastic wrap and allow to come to room temperature. Place a pizza stone in the middle of the oven and preheat to 500 degrees.  

4. Take one of the dough balls, dust with extra flour and stretch into a 12 inch circle. Place crust on a well floured pizza-peel, top with all your favorites, and then slide onto the pizza stone and cook for 12 minutes. 

**If you like a lighter sweeter crust, this recipe also works with our White Sonora Type 00 flour. Use the same amount. 

Posted on March 5, 2014 and filed under Dinner, Recipe.