Chimacum Multi-Grain Loaf June 16
After a recent whole grain baking retreat up on the Olympic Peninsula, I developed a lovely relationship with the folks up at Chimacum Grainery who grow really special grains in collaboration with the Washington State Bread Lab, specifically climate resilient wheats, perennial varietals, etc.
This week the baker’s special will be the kickstarting of a back and forth between myself and the grainery where I will be using a different combination of wheats based on what is available and interesting with Chimacum.
This loaf is packed full of a multitude of different grains, is incredibly healthy and full of fiber, amino acids, essential vitamins & nutrients and is about as farm to loaf as it gets. Don’t get too tied to a specific flavor profile as it will be constantly rotating, but the core identity will always be:
-at least 50% chimacum whole grain flour milled to order when I drive up
-at least 3 varietals of grains to diversify the nutritional benefits
-naturally leavened (sourdough)
After a recent whole grain baking retreat up on the Olympic Peninsula, I developed a lovely relationship with the folks up at Chimacum Grainery who grow really special grains in collaboration with the Washington State Bread Lab, specifically climate resilient wheats, perennial varietals, etc.
This week the baker’s special will be the kickstarting of a back and forth between myself and the grainery where I will be using a different combination of wheats based on what is available and interesting with Chimacum.
This loaf is packed full of a multitude of different grains, is incredibly healthy and full of fiber, amino acids, essential vitamins & nutrients and is about as farm to loaf as it gets. Don’t get too tied to a specific flavor profile as it will be constantly rotating, but the core identity will always be:
-at least 50% chimacum whole grain flour milled to order when I drive up
-at least 3 varietals of grains to diversify the nutritional benefits
-naturally leavened (sourdough)
After a recent whole grain baking retreat up on the Olympic Peninsula, I developed a lovely relationship with the folks up at Chimacum Grainery who grow really special grains in collaboration with the Washington State Bread Lab, specifically climate resilient wheats, perennial varietals, etc.
This week the baker’s special will be the kickstarting of a back and forth between myself and the grainery where I will be using a different combination of wheats based on what is available and interesting with Chimacum.
This loaf is packed full of a multitude of different grains, is incredibly healthy and full of fiber, amino acids, essential vitamins & nutrients and is about as farm to loaf as it gets. Don’t get too tied to a specific flavor profile as it will be constantly rotating, but the core identity will always be:
-at least 50% chimacum whole grain flour milled to order when I drive up
-at least 3 varietals of grains to diversify the nutritional benefits
-naturally leavened (sourdough)