While we tend to lean low carb in our eating habits, we do like a piece of hearty toast in the morning before heading out to do the farm chores. Having taken a break from our sourdough to explore other options, we recently found an easy recipe for this rustic, crusty whole wheat loaf – baked in cast iron!Continue reading “Cast Iron Cooking: Rustic Whole Wheat Loaf”
What’s better on a chilly day than hot, fresh biscuits made in a perfectly-seasoned cast iron skillet? Not a whole lot, I’ll tell you. And these are quick and easy to make!Continue reading “Cast Iron Cooking: Simple Stovetop Bannock”
Cast iron is wonderful cookware: durable, non-stick (when properly seasoned) without potentially harmful coatings, and built to last. You also get a workout – mostly upper body – when using cast iron (bonus!). We have many Lodge cast iron products, but one of the coolest is the Lodge Sportsman’s Grill. This little charmer has traveled extensively with us, but spent the last few years in the garage and gathered a little rust. No problem – cast iron cleans up nicely!
We recently made a sourdough loaf with half wheat and half barley flour, and it was fantastic. Our next experimental loaf? Buckwheat!
You probably already know that sourdough bread is delicious, but did you also know about its health benefits? We love our homemade sourdough with wheat and rye flours…and, now, with barley flour!
There’s something particularly alluring about a crusty brown loaf, especially if it’s fresh out of the oven and filling the kitchen with its seductive fragrance. It whispers softly, insistently, “come cut a piece”. I know it’s crusty on the outside and soft on the inside, and it’s all I can do to keep my hands off until it cools. Bread porn? Perhaps, but when Audrey makes a rye loaf, it’s irresistible.
These Muesli Spice muffins have just the right combination of wholesome goodness and toothsome texture; if you like whole grain muesli, you’ll enjoy these!
We like our baked goods, so we recently purchased some cast iron pieces that we hope will replace less sturdy and often poorer performing bakeware, like our everything-sticks-in-them muffin pans. This time, we’re using a cast iron loaf pan.
I ❤️ muffins, but my muffin pans were getting on my last nerve. They scratched very easily and – worse yet – the last batch of muffins stuck so badly that I tore several trying to get them out. They stuck despite the pans being non-stick (which I don’t care for, anyway) and heavily greased with coconut oil. It was like an oil slick in those muffin cups – nothing should have stuck. And to make matters worse, the pans had become nearly impossible to get completely clean. #$&*!! A new muffin pan was needed.
Do you have a lot of farm fresh eggs on hand that you’re not sure how to use up? Try making a delicious Dutch Baby for breakfast – even the pickiest eaters are certain to enjoy it…and it’s even better if you use duck eggs! Continue reading “Cast Iron Cooking: Dutch Dutch Baby”