Category Archives: Bakery

Chocolate Chip Rye Cookies

Rye makes a very nice flour, and it is surprising how well it works in recipes that call for whole wheat flour. Using it to update a classic recipe like this helps to expand the uses of rye flour. These cookies freeze well, so you can make them in advance and bring them out an hour before serving.

Chocolate Chip Rye Cookies

Ingredients:

1 cup Old Mill Rye Flour

1 cup Old Mill Unbleached White Flour

3/4 teaspoon baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

3/4 cup dark brown sugar

1/2 cup granulated sugar

1 large egg

2 teaspoons vanilla

1 cup (6 oz) semisweet or bitter-sweet chocolate chunks or chips

1/2 cup chopped pecans (optional)

Directions:

Place the rye flour, unbleached flour, baking powder, salt, and baking soda in a large bowl and whisk to combine. Set aside.

Place the butter and sugars in a large bowl, and beat with an electric mixer on low speed until creamy, 1 to 2 minutes. Add the egg and vanilla and beat until smooth. Add the flour mixture a little at a time, beating on low speed until all the flour has been added and the dough is smooth. Fold in the chocolate and pecans. Place the dough in the refrigerator at least 1 hour, preferably overnight.

When ready to bake, preheat oven to 375 degrees. Scoop dough on to un-greased baking pans using a 1-inch scoop. Place one pan at a time in the oven and bake until golden brown but still a little soft in the center, 9 to 11 minutes. Repeat with the remaining dough. Let cookies cool on a rack until time to serve. These freeze well.

Homemade Pie Crust

This crust is perfect for all pies with a single crust, and fits a 9-inch pie pan.

Homemade Pie Crust

Ingredients:

1 1/4 cups The Old Mill White Unbleached Flour, plus extra for rolling

1/2 teaspoon salt

6 tablespoons vegetable shortening, chilled

2 tablespoons ice water

Directions:

Place the flour and salt in a large bowl, and stir to combine. Cut the shortening into small pieces and distribute over the flour. Cut into the flour using a pastry blender or two knives until the mixture looks like coarse meal. Sprinkle water over the mixture and stir with a fork until the mixture holds together. If still crumbly, add a little more water. Form into a ball and place on a sheet of plastic wrap or waxed paper. Press down on the ball to flatten, wrap securely, and chill 1 hour.

When ready to bake, place the dough on a lightly floured board and roll to 1/8-inch thickness. This fits into a 9-inch pie pan.

Honey Whole Wheat Bread

This unique bread flour is milled from wheat berries that don’t have the usual red bran color. This results in a sweeter, milder whole wheat flour that is light in color and thus called “White Whole Wheat.”

Honey Whole Wheat Bread

Ingredients:

4 cups The Old Mill White Whole Wheat Flour

2 1/2 cups Old Mill White Bread Flour

1 3/4 cups milk

1/2 cup water

1/3 cup vegetable oil

1/3 cup honey

2 large eggs

2 teaspoons salt

2 packages dry yeast

Directions:

Place the whole wheat flour and white flour in a large bowl and stir to combine. Set aside. Heat the milk in a saucepan over medium heat until it almost boils. Turn off the heat and let the milk cool in the pan. Place the water, oil, honey, eggs, salt, and yeast in the bowl in an electric mixer and blend. When the milk has cooled to the touch, pour it into the bowl with the yeast mixture and combine briefly on low. Add the mixture of flours, blending on low to combine well. Remove the beater and add a dough hook to the mixer if you have one. Beat for 5 minutes on medium speed. Or, turn the dough out on to a lightly floured surface and knead with floured hands for 5 minutes. It may still be a little sticky.

Mist a large glass bowl with vegetable oil spray and turn the dough into the bowl. Cover with a kitchen towel and place in a warm place to double in size, about 1 to 1 1/4 hours. Punch down the dough and turn out onto a lightly floured surface and knead until smooth, 3 to 4 minutes. Add 1/4 cup flour if needed to bring the dough together so it looses its stickiness. Divide the dough in half and shape each half into a loaf, and place into 2 greased 9-inch loaf pans. Cover with the kitchen towel and let the dough rise until doubled, about 45 minutes to 1 hour.

Place the pans in a cold oven, and heat the oven to 350 degrees. Bake until the loaves are deeply browned, and the top is hard when tapped, about 45 to 50 minutes. Remove the pans from the pan, run a knife around the edges, and invert the loaves into a rack to cool on their sides. Slice and serve. Makes 2 loaves.

Old Mill Cherry Crumble

What’s a crumble? Sort of a crisp, but with bigger, crunchier, more crumbly pieces of oats and brown sugar topping. The cherries and sugar in this crumble cook down to sweet, delicious goodness.

When fresh cherries are not available, canned or frozen ones can easily be substituted. And, Anne Byrn suggests that to kick up the cherry flavor, even more, add a quarter cup of dried cherries. That’s a little trick that has carried over from some early settler’s of our area, for baking in when fresh ingredients were not available. Dried fruits and berries are full of intense flavor!

Makes 8 servings

Prep time: 20 minutes

Bake time: 38 to 42 minutes

4 cups pitted sour cherries (see Notes)

1/4 cup dried cherries, if desired (see Notes)

4 to 5 tablespoons granulated sugar

Crumble Topping:

3/4 cup The Old Mill Unbleached All-Purpose Flour

2 tablespoons The Old Mill Whole Wheat Flour

1/2 cup light brown sugar

1/2 teaspoon cinnamon

1/2 teaspoon salt

8 tablespoons (1 stick) cold unsalted butter

1/2 cup The Old Mill Thick Rolled Oats

1/4 cup chopped pecans

Vanilla ice cream, for serving

1. Place a rack in the center of the oven, and preheat the oven to 375 degrees F. Set aside a 9-inch deep-dish pie pan.

2. Drain the cherries and place in a large bowl with dried cherries and sugar. Toss to combine, and set aside.

3. For the topping, place the flours, brown sugar, cinnamon, and salt in a large bowl and stir to combine. Or, place in the bowl of a food processor fitted with a steel blade and pulse to combine. Cut the butter into 1/2-inch size pieces and distribute over the top of the bowl. Cut the butter into the flour mixture with two knives or a pastry blender until the mixture resembles a coarse meal. (Or, if using a food processor, pulse until combined.) Stir in the oats and pecans. Work the mixture with your hands until it comes together into loose pieces. Set aside.

4. Turn the cherries and any juice that might have seeped from them into the reserved pan. Cover the cherries with the topping, using your hands as needed to distribute it over the top. Place the pan in the oven.

5. Bake until the crumble is golden brown and the filling is bubbling around the edges, 38 to 42 minutes. Remove to a rack to cool 20 minutes before serving warm in bowls with ice cream.