Whole Wheat Squares

Posted December 20, 2012 by Stone-Buhr
Portland, Oregon based food writer and baker Ivy Manning capitalizes on the pure flavors of whole grains in her new book Crackers & Dips (Chronicle Books, April 2013), available for pre-order on Amazon. This DIY guide to making homemade crackers includes an easy recipe for whole wheat crackers perfect for your holiday dips.

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Bulk Mix for Whole Grain Pancakes and Waffles

Posted February 20, 2012 by Stone-Buhr
Keep this mix on hand for throwing a quick batch of waffles or pancakes together on busy weekday mornings. Mix up enough to last a month or two and store it in a cool, dry spot for maximum freshness.

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Stone-Buhr’s Favorite Whole Grain Pancakes

Posted September 22, 2011 by Stone-Buhr
This batter puffs up when it hits the hot griddle, resulting in thick pancakes that are perfect for holding blueberries or sliced bananas. Stone-Buhr Whole Wheat flour plus a hint of crunchy, nutty flavor from the addition of toasted wheat germ, oat flour or cornmeal give these pancakes extra flavor and nutrients. *Recipe from pastry chef Ellen Jackson

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Grand Central Bakery Dutch Baby

Posted July 28, 2011 by Stone-Buhr
If you have one, use a well-seasoned cast iron skillet to make this simple, delicious, dramatic oven pancake. Serve it with a squeeze of lemon juice and sprinkling of powdered sugar. Adapted from The Grand Central Baking Book by Piper Davis and Ellen Jackson, Ten Speed Press, 2009.

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Garlic & Red Chili Focaccia

Posted November 3, 2010 by Stone-Buhr Flour
Focaccia is a flat Italian bread. Bread flour lends a chewy texture to the finished ‘loaf’, much like a golden pizza crust. The addition of garlic and red chili flakes gives the bread a flavorful punch, accelerated by a healthy sprinkle of salt and drizzle of olive oil.

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Crispy Herb Crackers

Posted November 3, 2010 by Stone-Buhr Flour
These crackers are delicate and crispy, yet packed with flavor. You can use any herb you prefer in this recipe, but sage and thyme work well together. We cut the fat in this recipe by using non-fat yogurt instead of a heavy or sour cream. The trick to a tender cracker is to not over work the dough – seeing big pieces of butter in the dough is a good thing as it lends to a flaky crust. Work quickly when you roll out your dough and try to handle it as little as possible and then bake immediately.

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