It was a busy day for my NutriMill Harvest Grain Mill. First on the agenda, sourdough granola bars. I used this recipe from The Flour Barn Homestead. Once cooled, I cut them into squares, wrapped them in parchment paper and put them in the freezer. The boys will love these treats in their lunches.
Next up…sourdough biscuits from Idie’s Farm. These are a staple in our house and so easy to put together. They make a great breakfast sandwich. I always make a double batch and store them in the freezer.
Now, for the main attractions…fresh milled sourdough sandwich bread and fresh milled cinnamon rolls. The sandwich bread recipe I use every week is adapted from That Sourdough Gal. Because I use hard white wheat flour instead of AP flour for this recipe, I need a bit more hydration and therefore, add a bit more water to the main dough portion of the recipe. This is an amazing, flavorful sandwich bread. It employs different techniques that will test your skills…stiff starter, Tangzhong???? Try it out, you won’t be disappointed.
Today’s cinnamon rolls were adapted from The Flour Barn Homestead. I changed the recipe a bit to account for the fresh milled flour by adding more milk. The recipe calls for 120g of milk and I used 150g.
I had a small amount of discard left over to make some crackers. These are always a nice snack for my kids to grab and go.
It was a successful bake day. We are set for the week ahead. Now, to plan what’s fresh from the mill for next week.
