WHOLE WHEAT SEEDED OAT BISCUITSSaturday, February 04, 2017
"When I cannot write a poem, I bake biscuits and feel just as pleased."
Anne Morrow Lindbergh
Strathcona Stoneground Organics is local Alberta food. We take Certified Organic, GMO free grain and create flour & baking mixes that are jam packed full of flavor and nutrition. Our products are handmade FRESH to order here at our small stone burr mill, where our ingredient lists are short and pronounceable. We use only the finest local ingredients to create the perfect blend of baking mixes and flour. If you purchase one of our products it will benefit YOUR health, our local farmers and our earth.
WHAT IS WHOLE GRAIN?
All grains start life as whole grains. In their natural state growing in the ﬁelds, whole grains are the entire seed of a plant. This seed (also called a “kernel”) is made up of three edible parts – the bran, the germ, and the endosperm – protected by an inedible husk that protects the kernel from assaults by sunlight, pests, water, and disease.
The men of my house are all partial to the white bread rather than wholegrain and it's something I would like to try and change. I plan on using the Whole Wheat flour in lots of different bakes to try and convert my crew. I started with a very basic and traditional family recipe for oat biscuits. I took my Mum's recipe and played with the amounts of flour, baking powder and butter to get the perfect biscuit using the fabulous Whole Wheat Flour.
WHAT YOU NEED
- 100 g Whole Grain Flour
- 100 g oats
- 1 tsp baking powder
- 30 g seeds (you can use any mix you like, I used sunflower, flax & pumpkin)
- 85 g sugar
- 150 g butter
- Pinch of sea salt
WHAT YOU DO
- Preheat the oven to 350 F
- Place all of the ingredients in a large bowl and rub in the butter till everything comes together.
- On a floured surface roll out the dough
- Cut the biscuits and lay them on a lined baking sheet. Leave each biscuit a little room to spread.
- Bake on the middle shelf of the oven for 15- 17 minutes. They should be a toasty golden brown colour. Transfer to a wire rack to cool.
Ever wondered what goes into developing and testing a new recipe? My family have to endure many samplings of food with varying quantities of ingredients and most importantly different bake times. I once listened to an interview with Christina Tosi who is the chef, founder, and owner of Momofuku Milk Bar. She said that in baking, colour is flavour so don't be afraid to take it to the next level of taste by baking it just a little longer.
In this case everyone agreed that a 17 minute bake was better than the 15!
I will be posting more recipes using this fabulous local flour with bread being next on my list followed by some perfect afternoon tea scones with lashings of jam and cream. Don't forget to check out their products at the Organic Box or check out their web site here.