Recipes — back to basics

Stephanie Petersen
Our Guide to Overall Use of Whole Grain in Baking

Our Guide to Overall Use of Whole Grain in Baking

  Have you ever looked at a list of whole grains and wondered how to use them in baking as opposed to cooking them?  We get questioned often on Organic Grains about whole grain baking. Our pastry chef got together with our food scientist and they put together this guide to help you on your journey toward using more grain.  We hope it helps!  Doughs made with whole grains have: Higher liquid/absorption requirements Reduced mixing requirements Lower tolerance to over-mixing The inclusion of whole grains may influence the ‘sheetability’ and cohesiveness of the dough. May need to adjust baking time and temperature...

Read more →


Stephanie Petersen
Light Peasant Rye Bread

Light Peasant Rye Bread

Rye Bread Basics What do you think of when we say, "rye bread"?  For most "middle of the road" Americans, it is a dark brown almost black bread with a light texture. True real Volkornbrot (the German stuff) is heavy and must be cut very thin. It takes almost 6 days from formation of the starter to the climactic consumption of the first slice.  Our recipe today is the American version. We're not waiting 6 days.  Rye Flour Rye bread is typically made with a portion of whole grain rye or pumpernickel flour.  The Rye grain is naturally a grey-blue color and...

Read more →


Stephanie Petersen
Homemade Organic Sourdough 101

Homemade Organic Sourdough 101

The Story of Sourdough Sourdough leavening is as old as the rocks. It has been around for over a millennium. How do you think it started? Maybe someone ages ago decided they didn't like the heavy rock bread. Was it an accident from dough left out too long? Probably. Food scientist don't know the exact time in history sourdough leavening was started, but it goes way back! Where Does Natural Yeast Come From? Some say that airborn yeast got on some flour and water mixture that was just the right temperature and Ph level to make a home. It fell...

Read more →


Stephanie Petersen
Make-Ahead Artisan Bread Using A Brotform Basket (Tutorial)

Make-Ahead Artisan Bread Using A Brotform Basket (Tutorial)

Have you ever wondered how professional artisan bread bakers form perfectly rounded loaves consistently? There’s a high chance that they are using a European Banneton proofing basket or German named “Brotform”. Brotform bread proofing rattan baskets are designed to wick moisture away from the surface of the loaf, giving the bread a better crust as well as a beautiful shape. Some of the baskets come with a natural cloth liner.  It will depend on how moist your dough is if you decide to use one or not. Usually, the moister artisan breads are raised in the bread basket with the...

Read more →