recipes
rich and wheaty soda bread
dough
2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup white whole wheat flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt, preferably fine sea salt
1/4 cup evaporated cane juice raw turbinado sugar
5 tablespoons (1/2 stick plus 1 tablespoon) cold unsalted butter, cut into teaspoon-size chunks
2 large eggs
1 cup plus 2 tablespoons buttermilk
finish
1/3 cup old-fashioned rolled oats
procedure
Preheat the oven to 375 degrees F. Line a heavy rimmed sheet pan (measuring 13 by 18 inches) with a length of ovenproof kitchen parchment paper.
For the dough, whisk the all-purpose flour, whole wheat flour, white whole wheat flour, baking soda, salt, and sugar in a large mixing bowl. Drop in the chunks of butter and, using a pastry blender or two round-bladed table knives, cut the fat into small pea-size bits. In a small mixing bowl, whisk the eggs and buttermilk. Pour the whisked mixture over the flour mixture and stir to form a dough, using a wooden spoon or paddle. Work the dough in the bowl lightly until it comes together; this will take about 12 turns.
On a lightly floured work surface, form the dough into a plump 6-inch ball. Sprinkle the oats over and around the surface of the dough ball. Carefully roll the dough ball in the oats to coat it entirely. Use all of the oats for adhering to the ball of dough.
Using a wide spatula, transfer the ball of dough onto the lined sheet pan. Cut an 1/8-inch cross in the top of the ball of dough (up to 1 1/2 inches of the rounded sides), using a small, sharp paring knife.
Bake the bread in the preheated oven for 45 to 50 minutes, or until set and baked through. The baked bread will sound hollow when the top or bottom is tapped lightly with the handle of a wooden spoon. Random sections of the top of the baked bread will be a ruddy brown color.
Cool the bread on the pan on a cooling rack for 5 minutes. Slip an offset metal spatula under the bottom of the bread and transfer to another cooling rack. Cool completely. Cut the bread into slices, using a serrated knife. Store in an airtight bread or cake keeper.
creates
one bread, about one dozen generous slices
store
enjoy on baking day, or up to one day in advance, stored in an enclosed container
notes
◊ this is a slightly sticky dough that bakes into a moist bread
◊ be sure to use all of the rolled oats to coat the outside of the dough ball
◊ use the thickest buttermilk you can find
date and walnut bars
batter
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt, preferably fine sea salt
6 tablespoons (1.5 oz) natural, shredded unsweetened coconut
8 tablespoons (1 stick) unsalted butter, melted and cooled to warm
2/3 cup firmly packed dark brown sugar
2 large eggs
1 1/4 teaspoons vanilla extract
2 cups (12 oz) whole pitted dates, cut into chunks
3/4 cup (2.6 oz) walnut halves or pieces
procedure
Preheat the oven to 375 degrees F. Line the inside of an 8 by 8 by 2-inch baking pan with a sheet of release-surface aluminum foil, pressing in the foil release side-up, and leaving 1 inch of foil to extend on all four sides.
For the batter, whisk the flour, baking powder, salt, and coconut in a medium-size mixing bowl. In a small mixing bowl, whisk the melted butter, brown sugar, eggs, and vanilla extract. Pour the liquid ingredients over the whisked dry ingredients. Scatter over the date chunks and walnuts. Stir to combine the ingredients, using a wooden paddle or sturdy rubber spatula.
Pour and scrape the batter into the prepared baking pan.
Bake the sweet in the preheated oven for 30 minutes, or until risen and just set. The baked confection will be light-to-medium golden on top, and shrink slightly from the sides of the pan.
Cool the confection in the pan on a cooling rack. Gently lift out the large block, using the foil sides to remove it. Peel down the foil sides. Peel away the foil from the bottom of the sweet, then set the block on top of it. Using a serrated knife, cut the block into four quarters, then cut each quarter into three bars. Transfer the bars to an airtight cookie tin, using an offset metal spatula.
creates
one dozen bars
store
up to three days in advance, stored in an airtight cookie tin
notes
◊ use moist, supple dates
◊ use fresh, crisp walnuts
a.m. ginger cake
batter
1 1/2 cups all-purpose flour
1/2 cup white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 teaspoons ground ginger
3/4 cup evaporated cane juice raw turbinado sugar
1/2 cup unprocessed Miller’s wheat bran (wheat bran, not bran cereal)
1/2 cup buttermilk
1/2 cup light unsulphured molasses
1/2 cup plain vegetable oil (such as canola or soybean)
2 large eggs
1 1/2 teaspoons vanilla extract
2/3 cup diced uncrystallized candied ginger
procedure
Preheat the oven to 375 degrees F. Film the inside of an 8 by 8 by 2-inch baking pan with nonstick flour-and-oil spray.
For the batter, whisk the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground ginger in a large mixing bowl. Thoroughly blend in the sugar and bran. In a medium-size mixing bowl, whisk the buttermilk, molasses, oil, eggs, and vanilla extract until well-blended, about 1 minute. Sprinkle the candied ginger over the dry ingredients. Pour the whisked ingredients over the dry ingredients and stir to form a batter, using a wooden spoon or paddle. The batter will be moderately thick.
Pour and scrape the batter into the prepared baking pan, smoothing it into an even layer with a rubber spatula.
Bake the cake in the preheated oven for 30 to 35 minutes, or until risen and set. A wooden pick inserted in the center of the cake will withdraw clean. The baked cake will crack randomly on top, and pull away slightly from the sides of the baking pan.
Cool the cake in the pan on a cooling rack for 10 minutes. Invert the cake onto another cooling rack, lift off the baking pan, then invert again to stand right-side up. Cool completely. Cut the cake into triangles or squares for serving, using a serrated knife. Store in an airtight cake keeper.
creates
one 8-inch square cake, creating nine squares or eighteen triangles
store
on baking day, or up to two days in advance, stored in an airtight cake keeper
notes
◊ the flavor of light unsulphured molasses dovetails nicely with the bran, ginger, and whole wheat flour
◊ be sure to mix the batter thoroughly to catch all pockets of flour/bran, making sure to dispel all lumps large and small
◊ a favorite wheat bran is available here
fruit and nut mix-up
mixture
one 3.5-ounce bar bittersweet chocolate (71 percent cacao content), broken into pieces
1 1/4 cups banana chips
1/2 cup natural, unsweetened wide-flake coconut, lightly toasted and cooled completely
1/3 cup raw cashews
1/4 cup dried tart (Montmorency) cherries
2 tablespoons roasted cacao nibs (cocoa beans, roasted and shelled)
procedure
Combine the pieces of bittersweet chocolate, banana chips, coconut flakes, cashews, cherries, and cacao nibs in a bowl. Turn the mixture into a clean, dry jar, cover, and seal tightly.
creates
about two and three-fourths cups
store
up to ten days in advance, stored a tightly-covered jar
notes
◊ unsweetened wide-flake coconut, rather than the sweetened flaked variety, is preferred in this mix for its texture and flavor
◊ walnut pieces or raw pumpkin seeds may replace the cashews
◊ sweetened dried cranberries may replace the cherries
◊ roasted cacao nibs (cocoa beans, roasted and shelled) are a delicious counterpoint to the chunks of bittersweet chocolate
orange-currant “slicing” scone
dough
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt, preferably fine sea salt
1/4 cup granulated sugar
1 cup dried (but moist) currants tossed with 1 tablespoon coarsely grated orange rind
4 tablespoons (1/2 stick) cold unsalted butter, cut into teaspoon-size chunks
3/4 cup thick buttermilk
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon orange extract
finish
2 tablespoons evaporated cane juice raw turbinado sugar
procedure
Preheat the oven to 375 degrees F. Have a moderately heavy rimmed sheet pan (measuring 13 by 18 inches) at hand.
For the dough, whisk the all-purpose flour, baking soda, cream of tartar, salt, and granulated sugar in a large mixing bowl. Drop in the chunks of butter and, using a pastry blender or two round-bladed table knives, cut the fat into small pea-size bits. With your fingertips, randomly reduce the pea-sized bits to smaller flakes (this should take no more than 15 seconds). Add the currant-orange rind mixture and toss lightly, using two tables forks. In a small mixing bowl, whisk the buttermilk, egg, vanilla extract, and orange extract. Pour the whisked mixture over the flour mixture and stir to form a dough, using a wooden spoon or paddle. The dough will be moist and clumpy. Knead the dough in the bowl lightly until it comes together; this will take about 5 firm folding turns. On a lightly work surface, form the dough into a plump oval measuring 3 1/2 inches wide and 7 inches long.
Place the elongated oval on the sheet pan, using a wide spatulas to help with the transfer. Sprinkle the turbinado sugar over the top and sides of the formed loaf.
Bake the bread in the preheated oven for 35 to 40 minutes, or until set, baked through, and golden on top. The baked bread will sound hollow when the top or bottom is tapped lightly with the handle of a wooden spoon.
Cool the bread on the pan on a cooling rack for 5 minutes. Slip an offset metal spatula under the bottom of the bread and transfer to another cooling rack. Cool completely. Cut the bread into slices, using a serrated knife. Store in an airtight bread or cake keeper.
creates
ten slices
store
on baking day, or up to one day in advance, stored in an airtight cake keeper
notes
◊ the combination of vanilla extract and orange extract amplifies the flavor of the currants and citrus rind
◊ turbinado sugar, used as a topping, creates a crunchy baked surface
a soda bread of several flours
dough
2 cups whole wheat flour
1 cup all-purpose flour
1/4 cup oat flour
1/4 cup buckwheat flour
1 1/4 teaspoons baking soda
3/4 teaspoon salt, preferably fine sea salt
5 tablespoons evaporated cane juice raw turbinado sugar
4 tablespoons (1/2 stick) cold unsalted butter, cut into teaspoon-size chunks
1 1/4 cups thick buttermilk
1 large egg
1 teaspoon vanilla extract
procedure
Preheat the oven to 375 degrees F. Have a moderately heavy rimmed sheet pan (measuring 13 by 18 inches) at hand.
For the dough, whisk the whole wheat flour, all-purpose flour, oat flour, buckwheat flour, baking soda, salt, and sugar in a large mixing bowl. Drop in the chunks of butter and, using a pastry blender or two round-bladed table knives, cut the fat into small pea-size bits. With your fingertips, randomly reduce the pea-sized bits to smaller flakes (this should take no more than 20 to 30 seconds). In a small mixing bowl, whisk the buttermilk, egg, and vanilla extract. Pour the whisked mixture over the flour mixture and stir to form a dough, using a wooden spoon or paddle. The dough will be dense. Knead the dough in the bowl lightly until it comes together; this will take 10 firm folding turns. On a work surface, form the dough into a plump 6-inch ball.
Place the ball of dough on the sheet pan. Cut a 1/8-inch cross in the top of the ball of dough (up to 1 1/2 inches of the rounded sides), using a small, sharp paring knife.
Bake the bread in the preheated oven for 40 to 45 minutes, or until set, baked through, and golden. The baked bread will sound hollow when the top or bottom is tapped lightly with the handle of a wooden spoon.
Cool the bread on the pan on a cooling rack for 5 minutes. Slip an offset metal spatula under the bottom of the bread and transfer to another cooling rack. Cool completely. Break the dough into chunks, or cut the bread into slices, using a serrated knife. Store in an airtight bread or cake keeper.
creates
one bread, creating eight chunks or slices
store
on baking day, or up to one day in advance, stored in an enclosed container
notes
◊ the presence of vanilla extract brings out the wheaty character of the baked bread
◊ a few tablespoons of butter, a single egg, and turbinado sugar places this soda bread in the luxurious category, and deliciously so
bowl of oats, enhanced
steel cut oats
3 1/2 cups water
3/4 teaspoon sweet smoked paprika
1 cup plus 2 tablespoons steel cut oats
salt and freshly ground black pepper, to taste
1/2 cup shredded sharp cheddar cheese
topping
1/4 cup shredded sharp cheddar cheese
5 thick-cut slices bacon (preferably applewood-smoked), fried until crisp, drained, broken into pieces, and still warm
procedure
For the steel cut oats, place the water and smoked paprika in a heavy 4-quart saucepan (preferably with a release-surface interior). Bring the water to a bowl over high heat and stir in the oats in a steady stream. Immediately reduce the heat to low and simmer the oats for 25 minutes, stirring the mixture frequently during this time. The oats should be tender (though traditionally with a vague crunch). If the water reduces too quickly (largely due to a saucepan that is somewhat shallow), add additional water to keep the mixture creamy-textured as it cooks. Off the heat, season with salt and pepper to taste. Stir in the 1/2 cup cheese.
Spoon the oats into individual bowls. Accent each helping of the oats with the cheese and bacon, dividing both evenly among them, and serve immediately.
creates
5 servings
notes
◊ one of my favorite brands of steel cut oats is Bob’s Red Mill
◊ a top-notch sweet smoked paprika adds great savory depth to a bowl of oats
◊ strips of sun-dried tomatoes are a delicious stir-in, adding an extra dimension of flavor to the simmered oats
◊ it is essential to use a heavy saucepan for cooking the oats, otherwise there is a risk of scorching the oats during cooking
bacony banana-bran bread
batter
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/3 cup unprocessed Miller’s wheat bran (wheat bran, not bran cereal)
1 tablespoon ground golden flaxseed
1/2 cup plain vegetable oil (such as canola or soybean)
1 1/3 cups mashed ripe bananas (about 3 medium bananas)
1 tablespoon light unsulphured molasses
2 teaspoons vanilla extract
2 large eggs
finish
2 tablespoons pure maple syrup
6 thick-cut slices bacon (preferably applewood-smoked), fried until crisp, drained, broken into pieces, and still warm
procedure
Preheat the oven to 375 degrees F. Film the inside of a 9-inch round baking pan (2 inches deep) with nonstick flour-and-oil spray.
For the batter, sift the flour, baking soda, salt, and sugar into a large mixing bowl. Whisk in the bran and flaxseed. In a medium-size mixing bowl, whisk the oil, bananas, molasses, vanilla extract, and eggs until well-blended, about 1 minute. Pour the whisked ingredients over the dry ingredients, and stir to form a batter, using a wooden spoon or paddle. The batter will be moderately thick.
Pour and scrape the batter into the prepared baking pan, smoothing it into an even layer with a rubber spatula.
Bake the bread in the preheated oven for 40 minutes, or until risen and set. The top of the baked bread will be a deep golden color and a wooden pick inserted in the center of the cake will withdraw clean. The baked bread pull away slightly from the sides of the baking pan.
Cool the bread in the pan on a cooling rack for 10 minutes. Invert the bread onto another cooling rack, lift off the baking pan, then invert again to stand right-side up. Proceed with the finish or cool completely.
For the finish, brush the pieces of bacon with the maple syrup. Arrange the bacon on top of the baked bread. Cut the bread into pie-shaped wedges for serving, using a serrated knife. Serve immediately.
creates
one nine-inch bread, creating twelve slices
notes
◊ reduce the bananas to a soft and creamy mass, using a fork or potato masher (not a food processor)
◊ applewood-smoked bacon really dovetails beautifully, taste-wise, with the banana bread
everyday cornbread
batter
1 cups all-purpose flour
1 cup fine yellow corn meal
2 1/4 teaspoons baking powder
1/4 teaspoon salt, preferably fine sea salt
6 tablespoons granulated sugar
2 large eggs
2/3 cup milk
6 tablespoons plain vegetable oil (such as canola or soybean)
procedure
Preheat the oven to 400 degrees F. Film the inside of an 8 by 8 by 2-inch baking pan with nonstick flour-and-oil spray.
For the batter, whisk the flour, corn meal, baking powder, salt, and sugar in a large mixing bowl. In a small mixing bowl, whisk the eggs, milk, and oil until thoroughly blended. Pour the whisked ingredients over the dry ingredients and stir to form a batter, using a wooden spoon or paddle. The batter will be fairly thin and softly gritty.
Pour and scrape the batter into the prepared baking pan, smoothing it into an even layer with a rubber spatula.
Bake the bread in the preheated oven for 20 minutes, or until risen and set. A wooden pick inserted in the center of the cake will withdraw clean. The edges of the bread will be light golden.
Cool the bread in the pan on a cooling rack for 10 minutes. Invert the bread onto another cooling rack, lift off the baking pan, then invert again to stand right-side up. Cut the bread into squares for serving, using a serrated knife. Serve the bread freshly baked, warm or at room temperature.
creates
one eight-inch bread, sixteen squares
store
on baking day
notes
◊ using fine corn meal creates a lightly gritty, tender cake, but medium-grind corn meal can be used (for a more rustic texture)
◊ use fresh baking powder for the best overall lift to the batter as it bakes
banana bread
batter
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, melted and cooled
1 1/4 cups mashed ripe bananas (about 2 large bananas)
3 tablespoons plain yogurt or sour cream (low-fat is fine)
2 teaspoons vanilla extract
2 large eggs
procedure
Preheat the oven to 375 degrees F. Film the inside of a 9-inch round baking pan (2 inches deep) with nonstick flour-and-oil spray.
For the batter, sift the flour, baking soda, salt, and sugar into a large mixing bowl. In a medium-size mixing bowl, whisk the melted butter, bananas, yogurt (or sour cream), vanilla extract, and eggs until well-blended, about 1 minute. Pour the whisked ingredients over the dry ingredients, and stir to form a batter, using a wooden spoon or paddle. The batter will be thick.
Pour and scrape the batter into the prepared baking pan, smoothing it into an even layer with a rubber spatula.
Bake the bread in the preheated oven for 40 minutes, or until risen and set. The top of the baked bread will be golden and a wooden pick inserted in the center of the cake will withdraw clean. The baked bread pull away slightly from the sides of the baking pan.
Cool the bread in the pan on a cooling rack for 10 minutes. Invert the bread onto another cooling rack, lift off the baking pan, then invert again to stand right-side up. Cool completely. Cut the bread into pie-shaped wedges for serving, using a serrated knife. Store in an airtight cake keeper.
creates
one nine-inch bread, creating twelve slices
store
on baking day, or up to two days in advance, stored in an airtight cake keeper
notes
◊ reduce the bananas to a soft and creamy mass, using a fork or potato masher (not a food processor)
◊ miniature or regulation-size semisweet chocolate chips (3/4 cup) or chopped nuts (1/2 cup) may be added to the batter; toss the chips or nuts with 1 teaspoon of the sifted flour mixture before stirring into the finished batter
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