Love, love my new cookbook: Good to the Grain by Kim Boyce..

B

barbara-in-va

Well-known member
I have not cooked a thing from it yet tho, hopefully this weekend. It is all baking with whole grains. Each chapter is dedicated to a specific grain and has all kinds of goodies to bake with that grain. I want to start with chapter one and bake my way thru just to learn about the different grains and how they affect a recipe. Recipes look wonderful!

 
Absolutely try the Buckwheat Fig scones. If God loved you, Steve sent you fig jam.

Otherwise, follow Kim's recipe.

I buy the groats that have the bitter outer skin removed and keep them in the freezer. Pulse with a coffee grinder. The resulting buckwheat flour has a soft, gentle 'almost peanut buttery" scent.

I divided the dough into 3 rolls. I only baked one roll (cutting them much thinner than she recommended) and stuck the rest in the freezer. At first I was a bit disappointed in these. They seemed...I don't know...? Flat?? Not sweet enough?

A few weeks later, I was looking for something to have with hot tea while we watched Downton Abbey and dug these out, sliced and baked them frozen. WOW! They were amazing.

The last roll (she weeps) was also very good. I don't know if they aged or my tastebuds just grew up. Anyway, they were good and I'm making them again.

I've linked a site that has the recipe, but honestly...looking at the background screen makes me dizzy!

http://www.thegoodsoup.com/recipes/breads-biscuits/sweet/kim-boyces-figgy-buckwheat-scones/

 
Oh these do sound wonderful. I do have some fig jam, not quite up to Steve's standards....

some I made from my lone fig tree last summer. Thanks Marilyn, I hadn't gotten that far in the book yet smileys/smile.gif So many recipes to try, so few hours in a day.....

 
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