Strawberry and dark chocolate muffins with khorasan

These muffins are 100% wholegrain and low in sugar. They’re a great nutritious snack for kids. We generally throw in at least half a cup of discarded sourdough starter but it won’t hurt to add more if you want.

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Ingredients

  • 1 1/2 cups of rosella wholewheat flour
  • 1 cup of khorasan flour
  • 3 tsp of baking powder
  • 1/2 cup of discarded sourdough starter
  • 90g of olive oil
  • 2 tablespoons of raw sugar
  • 1 1/4 cups of runny yoghurt
  • 2 eggs beaten lightly
  • 200g of strawberries, chopped
  • 150g dark chocolate, chopped

Method

  • Preheat oven to 180C and grease a 12 hole muffin pan
  • Combine flours and baking powder in a large bowl. Mix in oil, sourdough starter, yoghurt, sugar and eggs. Be careful not to over mix. Stir in the strawberry and chocolate.
  •  Spoon mixture into the muffin pan holes and bake for about 20 minutes. Enjoy!

The Mill

Our mill is a New American Stone Mill with 40 inch natural granite stones. We imported the mill from Vermont, US, in May 2018. We mill on farm with a single pass to produce beautifully fine, wholegrain flour with nothing sifted out. The grain is fed through the stones at a slow speed to ensure cool temperatures and to retain the grain’s flavour and nutritional profile. The mill produces between 40-70kg of flour an hour.

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New American Stone Mills is the stone mill building project of Andrew Heyn, owner of Elmore Mountain Bread in Elmore, VT. It began in 2015 as a collaborative project with Fulton Forde of Boulted Bread in Raleigh, NC.

Andrew and Fulton began building mills out of necessity. They wanted to use large portions of fresh-milled, locally-sourced grain in their products and found that commercially available stone mills could benefit from design improvements conceived by thoughtful bakers.

They spent months researching, designing and building a new breed of stone mill that uses locally quarried, natural granite, American made motors and parts, and the insights gained by working daily with stone mills in bakery settings.

Now operated entirely by Andrew, each mill is made by hand from his small shop in Vermont.

Sourdough and Wholegrain Baking Workshop July 2018

Come along to the Savernake School of Arts Hall on Sunday 1st July 2018 to learn the basics of wholegrain, sourdough baking using freshly milled organic flour from our farm.

 

starter

What you’ll learn:

  • How to keep a sourdough starter and bake a simple loaf of sourdough bread
  • How to use wholegrain flours in your favourite recipes
  • The health benefits of wholegrain, stoneground, freshly milled flours and sourdough or naturally leavened baking
  • A brief history of wheat, flour and baking in Australia and what we do at Woodstock Flour

What’s included:

  • A bread making kit to take home, including a sourdough starter and freshly milled flour samples
  • Morning tea and a ploughman’s lunch made from the best locally sourced ingredients
  • A recipe booklet and guide to sourdough baking

Tickets: $85

When: 10am-2pm, Sunday 1st July 2018

Where: Savernake School of Arts Hall, Savernake, NSW

To secure your spot, shoot us an email to make your payment at woodstockflour@gmail.com.

Harvest Gathering

HARVEST GATHERING

Come along to Savernake Hall on Sunday 18th March to celebrate local food, backyard harvests, regenerative farming and the upcoming equinox.

Rob Fenton from the Riverina Institute National Environment Centre and Green Gate Organic Farm in Thurgoona will be joining us to talk about his work and the importance of local food and regenerative, agroecological farming.

Hosted by Woodstock Flour, Courtney and Ian will also talk about their plans to build a local grain economy in the region.

Please bring a gold coin donation and a plate of local food or backyard produce to share for a community potluck dinner. BYO cold bevs and dancing shoes too!

Facebook event link- https://www.facebook.com/events/1858464374165983/

Dark chocolate, date and almond biscuits with rye

This recipe has been adapted from an Annabel Crabb biscuit recipe, a favourite of Jenny’s. The original calls for dried apricots, macadamias and no cocoa. The biscuit barrel is always full of these at Woodstock.

Ingredients

  • 290g wholegrain rye flour
  • 25g natural cocoa
  • 3 tsps baking powder
  • 175g unsalted butter
  • 200g brown sugar
  • 2 eggs, lightly beaten
  • 1 tsp vanilla essence
  • 125g dates, chopped
  • 120g almonds, chopped
  • 60g dark chocolate, chopped

Method

  1. Melt the butter and brown sugar together in a small saucepan and put aside to cool.
  2. Combine flour, cocoa and baking powder in a large bowl. Stir in the butter and brown sugar mixture. Add the beaten eggs, vanilla, dates, almonds and chocolate.
  3. Cover and rest the dough for at least 10 minutes. Preheat the oven to 180c.
  4. Line two trays with baking paper, scoop out the mixture into 3cm balls and press them down with a fork. Bake for about 10-12 minutes. Enjoy!

Sourdough and wholegrain baking workshop

Come along to the Savernake School of Arts Hall on Sunday 19th November 2017 to learn all things sourdough and wholegrain baking!

baking

What you’ll learn:

  • How to keep a sourdough starter and bake a simple sourdough loaf of bread
  • How to use wholegrain flours in your favourite recipes
  • The health benefits of sourdough and wholegrain, stoneground, freshly milled flours
  • A brief history of wheat, flour and baking in Australia and what we do at Woodstock Flour

What’s included:

  • A bread making kit to take home, including a sourdough starter and flour
  • Morning tea and a ploughman’s lunch made from the best locally sourced ingredients
  • A recipe booklet and guide to sourdough baking

Tickets: $55

When: 10am-2pm, Sunday 19th November 2017

Where: Savernake School of Arts Hall, Savernake, NSW

If you’d like to attend the workshop, shoot us an email at woodstockflour@gmail.com.

Our new mill!

We’re eagerly awaiting the arrival of our New American Stone Mill. The mill, made with 40″ natural granite stone, is being handcrafted by Andrew Heyn of Elmore Mountain Bread in Vermont, US. We’re hoping to see it settled at Woodstock Farm before the end of the year. In the meantime, we’re slowing down on markets and sales as we build our ‘milhaus’, have a baby(!), and research as much as we can.

Designed for use in bakeries or specialty milling operations like ours, the mill will allow us to grind a variety of different grains, accounting for the entire grain production of our farm. The mill has lower revs per minute which means the flour temperatures will also be low and thus retain more flavour and suitability for baking. The use of granite rather than composite stone will also make for a finer grind.

It’s going to be a massive learning curve as we attempt to master the art of milling. We’ll be working with bakers as much as possible as we figure out what works best with our grains and what is most suitable for different styles of baking. We’re so thankful for the guidance of James Fisher, formerly of Cannibal Creek Bakehouse, who first pointed us in the direction of the New American Stone Mill, and also to Emily and Chris Salkeld of Small World Bakery who have been super generous with their knowledge and experience (and they’re also getting a New American Stone Mill!).

A big thank you also goes out to Ian’s parents, Bob and Jenny, and his nan, Mary, for their endless generosity and support through out this process. Exciting times ahead!

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Spiced pumpkin and date muffins

Courtney has grown a little obsessed with Julia Ostro’s recipes lately. The recipe for these little guys has been adapted from Ostro’s Spiced Pumpkin Cake. With a pumpkin surplus at Woodstock, it’s a great winter treat.

Ingredients

  • 350g pumpkin, cut into 2cm pieces
  • 1 1/2tsp ground cinnamon
  • 125ml extra virgin olive oil, plus 1-2tbsp extra for roasting
  • 90g brown sugar
  • 2 eggs
  • 1tsp vanilla extract
  • 250g wholegrain rye flour
  • 1 cup chopped dates, presoaked in hot water
  • 2 tsp baking powder
  • 1/2 tsp ground cloves
  • 1/4 tsp freshly ground nutmeg

Method

  1. Preheat oven to 180C. Arrange the pumpkin on a baking tray and sprinkle over the cinnamon and drizzle with the olive oil. Make sure the pumpkin is well coated. Roast for 30-35 minutes or until soft and caramelised. Set aside to cool then mash with a fork until smooth.
  2. Grease or line the muffin tin.
  3. In a bowl, whisk together the brown sugar, eggs and vanilla until a little creamy. Pour in the olive oil and combine. Stir in the cooled mashed pumpkin. Add the rye flour, baking powder, dates and spices and stir until everything is incorporated.
  4. Spoon into the muffin tin and bake until golden (half an hour, more or less). Turn onto a rack to cool and enjoy!

 

Sourdough Starter

There are a bunch of different ways to make a sourdough starter. Some are more specific than others. We find rye flour works best (even if you’re baking something wheat based). We also don’t weigh out our measurements. We find sourdough baking is quite intuitive and so we’re always doing things a little differently depending on the weather, or how the starter is behaving. It’s better to experiment and find out what works best for you. This recipe is just a guide.

  1. In the morning, mix half a cup of wholegrain rye flour together with the same amount of water to make a wet paste (almost like pancake batter) in a clean jar. Place the lid on loosely and leave it in a warm place in the kitchen.
  2. Leave for two days
  3. The culture should be bubbling and fermenting by the third morning. It will smell a little funky and acidic. Discard one tablespoon of the culture, and feed it a spoonful of rye with a bit of water to maintain the same consistency.
  4. Repeat step 3 every morning from here until eternity!
  5. By day 5 the starter should now be ready to be used. It should smell sweet and fermented, sort of like yogurt. The starter should slip into a regular pattern of rising and falling through out the day. Be sure to transfer the starter to a clean jar every couple of days now.
  6. If you’re not using the starter regularly, you can leave it in the fridge and only feed it every few days. However, make sure you pull it out of the fridge two days before it is to be used.

Rye Carrot Cake

Court baked this for her Mum’s 50th and it was sooo bloody good. She doubled the following recipe adapted from the Australian Women’s Weekly Classic Cakes recipe book. It makes a fair bit of icing (because cream cheese icing is to die for), so feel free to halve the ingredients if it’s not your thing.

Cake Ingredients:

  • 1 1/4 cup vegetable oil
  • 1 cup brown sugar
  • 3 eggs
  • 3 cups firmly packed, coarsely grated carrots (about 4 carrots)
  • 2 1/2 cups wholegrain rye flour
  • 1 cup chopped walnuts
  • 2 tsp baking powder
  • 2 tsp bi carb soda
  • 2 tsp mixed spice

Icing Ingredients:

  • 60g butter, softened
  • 160g cream cheese, softened
  • 2 tsp finely grated lemon rind
  • 3 cups of icing sugar

Method

  1. Preheat oven to 180 degrees celsius and grease and line a 22 cm round cake pan
  2. Beat oil, sugar and eggs until a little creamy, stir in carrots, nuts and dry ingredients
  3. Pour mixture into pan, bake for just over an hour. Leave the cake in pan for 5 minutes and then turn onto wire rack to cool.
  4. Make the lemon cream cheese icing by beating the butter, cream cheese and rind until light and fluffy, then gradually beat in the icing sugar.