Photos courtesy of Groundswell Seed Farm and GardenMaine
If you are using Maine Grains stone ground flour for the first time, there are a just a few basic principles to keep in mind. Stone ground flour has more finely ground particles of bran. This is beneficial because it adds to the nutritiousness of the flour, and the flour might also absorb more moisture than white flour. You may need to adjust the moisture in your recipe to achieve the consistency of dough or batter that you like.
A wonderfully easy and delicious way to begin using Maine Grains, and to experience the full fresh flavor of our stone-ground wheat, is to make basic pancakes. We have adapted Mark Bittman's recipe for "Everyday Pancakes" from the New York Times, featured below. Click here to download our recipe for Everyday Pancakes.
Try some other recipes, too!
Buckwheat Pancakes, Russian "Blini" *Also Includes Whole Wheat Flour
Dark Chocolate Buckwheat Brownies *Also includes Whole Wheat Flour
Carrot Cake Oaties *Also includes Sifted Flour
Pumpernickel, Adapted from Jørn Ussing Larsen *Also includes Wheat Berries and your choice of Flaked, Rye, Spelt or Wheat
Blueberry Crisp *Also includes Rolled Oats
Limpa, a Swedish Bread *Also includes Rye Flour
Whole Wheat Flour
Adapt these recipes with Maine Grains ingredients:
Try making your own homemade granola! Here are some suggestions:
More recipes coming soon! Stay tuned!