Recipes and Baking Resources
Here you will find a variety of free resources generously volunteered from our expert baking instructors. We hope you find them useful, educational, & fun!
Joe Bowie Shares his recipe for Whole Wheat Vegan Chocolate Chunk Cookies for Worldwide Community Bake Day!
After 20+ years as a professional dancer, Joe studied at the International Culinary Center where he quickly fell in love with the chemistry and art of baking bread, and went on to complete the ICC’s professional artisan bread baking course. He has worked for Le Pain Quotidien, Chef Daniel Boulud, Dean & Deluca, and Sadelle’s and has taught artisan bread baking for the ICC, and Bleecker Street Bakery for which he developed baking classes and signature baked goods. He also started his own micro bakery Cola Bread Club, and partnered in the opening of Small Sugar, a cafe for which he was the Director of Bread and Pastry. He now lives in Chicago and teaches modern dance at Northwestern University.
Joe Bowie
Dawn Woodward shares her Bertha’s Brown Butter Blondies!
Dawn was introduced to the wonderful sweet gooey thing that is blondies by her grandma, Bertha, She always had a pan of fresh baked blondies (she called them chewies) ready for Dawn and her brother every time she visited.
Amy Halloran shares a wonderful corn bread recipe along with some history!
Amy shares that there’s something about the last ears of sweet corn and the first mornings she needs to wear a sweatshirt that make her make it more often.
A writer and change agent, Amy works to add social values and economic viability to farms, cities, families, the emergency feeding system, and communities. Her love for pancakes led her to write a book about flour, THE NEW BREAD BASKET: How the New Crop of Grain Growers, Plant Breeders, Millers, Maltsters, Bakers, Brewers, and Local Food Activists Are Redefining Our Daily Loaf.
She lives in Troy, New York, and works with the Artisan Grain Collaborative in the Upper Midwest, and the Northeast Grainshed to create networks that support regional grains. She loves to create bridges between ideas and people through food.
Email halloran15 AT gmail DOT com
Spelt Coconut Birthday Cake from Briana Holt of Tandem Bakery
This recipe makes 2 9’’ round cake pans (you may have extra if your cake pans are short, we use 3.5’’ high pans here but household pans are often 2’’ just make sure your pans are ¾ full no matter the height!!)
Ingredients:
Instructions:
Spray pans well
Preheat oven to 350
Whisk together the: Eggs, yolks, vanilla, sour cream, buttermilk until nice and combined and smooth
In a stand mixer (or with a hand mixer) put all the dry ingredients and mix together, then add the soft butter and beat together until combined and ‘sandy’ texture
Add half the wet ingredients and combine gently, scrape the bottom of the bowl with a spatula to be sure there are no clumps at the bottom.
Mix gently, then add the rest of the wet ingredients and combine until batter is mostly mixed but do NOT worry about some lumps, those are ok. Just be sure there are no clumps of dry ingredients or streaks of butter/egg
Divide batter evenly in pans, bang pans on counter to release any air bubbles and let batter spread evenly
Bake for 15 min then turn oven to 325
Bake for 15 min more? Depends on oven. Cakes should be risen, golden, and slightly bouncy in middle. Cake tester should come out with damp crumbs, not wet batter or completely dry
Let cool for a bit, and if desired, brush with some kind of simple syrup, rum and sugar or something tasty, let cool, and build your birthday cake to your hearts desire!
You can also bake this recipe in a 9x5 loaf pan for a tea cake style cake!
4 eggs
3 yolks
2 T good quality vanilla or rum or coconut rum or coconut extract (whatever really)
1 cup sour cream
¼ cup + 2 T buttermilk (shake well before using)
120 g AP flour
250 g spelt flour
½ cup dessicated unsweetend coconut, lightly toasted
770 g sugar
1 t baking powder
1 t baking soda
1 t salt
22 oz butter, soft (22 oz browned butter if you’re feeling ambitious)
Fifty-fifty RYE and WHEAT “torn” flatbread from Eliisa Kuusela
This is a variation of a typical bread in Finland. We use up to 100 % rye, but maybe you want to start with a bit less.
MGA Chair Debbie Hight shares a raisin cinnamon bagel and a polenta bagel recipe!
Debbie made the raisin cinnamon bagel recipe with 25% whole wheat from Maine Grains, and then made a 40% polenta/10% whole wheat bagels as a new experiment. You’ll find a detailed description in her recipe post:
Ellie Markovitch’s Sourdough Empanadas
We love hand pies and Ellie has several recipes here on #storycooking as well as on her Instagram account @elliemarkovitch.
We also love fermented flour. These sourdough empanadas are light and you can let it ferment several hours or mix and bake, using the sourdough starter as an ingredient to flavor the dough.
At the 2019 Kneading Conference, baker Daniel Des Rosiers honored Maine Grain Alliance Seed Restoration Director, Richard Roberts, by creating a bread using Sirvinta, an Estonian bread wheat restored by Richard. Daniel named the bread “Sir Roberts”. Daniel has been kind enough to share the recipe for those who may want to bake it on Worldwide Community Bake Day!
Instructions
Prepare your 80% hydration starter 24 hours prior to make your bread
Autolyse your Whole wheat , Roasted Buckwheat and roasted barley Flour also 24 hours before making the bread
Make a paste with the flaxseed powder and the lemon juice
Next day mix your starter with autolyse from the previous day, add your paste and the caraway, fennel powder, salt
Mix in first speed for 8 minutes
S&F every 30 min 4 times
Make sure that your dough is in the Fridge at 40F the entire time that you Stretch and fold
Shape in a boule in a banneton or a tin and let it proof overnight also at 40 F
Bake next day directly from the Fridge, no proofing time ( 450F until 200F internal temp)
Sir Roberts
(1.25kg)
STARTER
Rye flour - 106gr
WateR - 85gr
Culture ( rye) - 21gr
Total - 213 gr
FINAL
Whole wheat Flour - 425GR
Roasted Buckwheat - 53gr
Roasted Barley - 53gr
Beet syrup ( or molasses) - 48gr
Sunflower Oil - 11gr
Flax seed powder -3gr
Lemon juice - 1gr
Fennel ( powder) - 3gr
Caraway ( powder) - 5gr
Salt - 12gr
Water - 425gr
Rye Starter - 213gr
Brown Butter Blondies from Evan Orloff of the Miller’s Table at Maine Grains:
Ingredients:
175 grams Butter
3 Eggs
375 grams Light Brown Sugar
325 grams Maine Grains 75% All Purpose Flour
2 tsp Baking Powder
2 tsp Vanilla
1/2 tsp Coarse Kosher Salt
Steps:
Butter a quarter sheet tray (9" x 13")
Sift Flour, Baking Powder, & Salt into a bowl, mix thoroughly and set aside
Melt Butter over medium heat over the stovetop until golden brown, be sure to stir periodically to avoid burning
Pull Brown Butter off heat and pour into a bowl, let cool for a couple minutes, add the Light Brown Sugar and mix thoroughly
Add Eggs one at a time, incorporating after each addition
Add Vanilla Extract and stir
Fold in Flour mixture in 3 additions incorporating well after each addition
Pour batter into sheet tray and bake at 365 for ~20-25 minutes (check with toothpick!)
Explore our workshop on Bread Loaf Scoring!