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Jim's Cooking

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Whole Grain

Whole Wheat Beet Mushroom and Blue Cheese Pizza

January 27, 2018 By Jim Ekman 1 Comment

Whole Wheat Beet Mushroom and Blue Cheese Pizza 575g freshly milled whole wheat and rye sourdough pizza crust (20% Rye 72% Hydration) 4 ozs pizza sauce 1/2 pound sautéed mushrooms 3 ozs Glacier Pentecream Blue Cheese 1/2 oz grated Parmesan homemade pickled … [Read more...] about Whole Wheat Beet Mushroom and Blue Cheese Pizza

Filed Under: Cured or Fermented, Pizza, Sourdough, Whole Grain Tagged With: Beets, blue cheese, Mushrooms, Pickled Beet

Thirty Percent Wholegrain Sourdough

December 22, 2017 By Jim Ekman Leave a Comment

As we get closer to the holidays, I've been making some lighter breads. This batch features about 30% freshly milled whole grains.   Ingredients: 250g Whole Wheat and Rye Starter 50g Rye flour 70g Whole wheat flour 480g Bread flour 450g water 60g … [Read more...] about Thirty Percent Wholegrain Sourdough

Filed Under: Autolyse, Bread, Sourdough, Whole Grain Tagged With: baking steel, brotform, hotel pan, steam bowl

Toast with Bananas, Peaches and Strawberries

March 15, 2017 By Jim Ekman 2 Comments

  So I faced a dilemma on the Presto Diet: I love bread, and I learned to make 100% whole grain breads, but I couldn't put butter, jelly, or cheese on the bread. One day I noticed we had some extra ripe bananas. They were so ripe, that you could spread them on the … [Read more...] about Toast with Bananas, Peaches and Strawberries

Filed Under: Breakfast, Plant Based, Whole Grain Tagged With: bananas, peaches, strawberries, toast

Oatmeal Raisin Cookies

February 12, 2017 By Jim Ekman Leave a Comment

Preheat oven to 350˚ Cream together: 1 cup butter (112g) (softened to 68˚) 1 ½ cups (300g) firmly packed brown sugar Then beat in: 2 large eggs (68˚) 1 teaspoon vanilla Then stir in: 1 ½ teaspoons apple pie spice 1 teaspoon salt 2 teaspoons baking … [Read more...] about Oatmeal Raisin Cookies

Filed Under: Cookies, Cooking, Whole Grain Tagged With: oat meal, oatmeal, raisins, whole wheat

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