A Variety of Quickbreads: Scones, Muffins and Loaves

Its a beautiful November so far, a welcome time after our freak October event that cancelled Halloween.  The trees are absolutely splendid right now, though the leaves are falling quickly.  The fall harvest seems to have been okay, despite the storm, with RFF suffering mostly structural damages and no severe root crop loss.  Thank goodness! Our winter produce!

December is nearly here (ack!) and that means that our grain CSA pickup us approaching as well.  Laura did a quick overview of what we had left for grains, and we were pleasantly surprised that we had gotten through most of our stores.  Only some rye, buckwheat, spelt and white winter wheat left.  We have been using them up in quickbreads, as none of what we have left has the right amount of gluten to make a really successful yeasted bread.  Do we miss yeasted bread? A little, perhaps, but it is totally outweighed by the success Baker Laura has been having with her quick breads. Take a look:

Rye-cornmeal bread. Heavy, dense and weighs a ton. Perfect with beans and molasses.

The same rye-orn bread dressed up with dried grapes and cherries simmered in a honey butter vanilla sauce, served over vanilla ice cream. The bread was stale and we let it soak in the melting ice cream and honey sauce before eating it, luscious!

Scones! Spelt and white wheat flour were mixed with a heavenly combination of blue cheese and carmelized onions for the most wonderful savory scones.

The scones were a tad burnt, but nothing that kept us from devouring them in a few days.  These are taken from a recipe in Good to the Grain, with the all purpose flour replaced by finely ground white wheat flour, and the graham flour by spelt flour (I believe). We are used to dense breads, and these were very light to us, very very good.

Splet flour chocolate chip cookies. Nutty, earthy, and gone.

I'm not sure what this is, but it was good, lightly spiced and crumbly.

Whatever it was, it was good with cream cheese and molasses, which was how we ate it for breakfast everyday we had the loaf around (we are on a a molasses kick right now)

Dried fruit muffins with oatmeal, carrot and rye flour I think. They were like a lightly sweet carrot cake with raisins, best eating with yogurt and maple syrup. I am bad in that I don't pay too much attention to what Laura is doing when she is baking. I keep her company by knitting and keeping out of the way as she buzzes around the kitchen doing her magical thing. This were really good too, we've had nothing bad thus far.

I’ve saved the best two for last.  The first is an excellent recipe from Local Kitchen: Freeform Rye Muffins with Red Onion and Farmstead Cheese.  We used cheddar, yogurt, white wheat flour for the all purpose (as normal) and lots and lots of dried thyme.  These dissapeared faster than normal, since we ate them with everything.  Really, do try them, they are easy and delightful.  Like, go now, and do it.

Ready for the oven

A standard breakfast right now: some quickbread, with an apple and wedge of cheese or a dollop of yogurt. Really, how can it get any better right now?

Lastly, I give you our current breakfast: Chocolate Buckwheat Pear Muffins.  Adapted from Good to the Grain (a recent birthday gift and much loved right now), these originally called for persimmon, but Laura substituted pears instead.

Dark from the cocoa, and perfect with an apple.

We’ve been stuck on buckwheat for a while: how to process the whole grain into flour, what to bake with it, how to eat it.  The book said that buckwheat pairs well with fall flavors, which we have in abundance right now!

I think I am going to chat with Laura about these a bit more, and come back to you with the modified recipe and more pictures of our buckwheat adventures.  I hope that with the cooler weather, you can enjoy cranking up the oven and eating some homey goodness that is quickbread!  Enjoy!

This entry was posted in Desserts, Vegetarian Meals and tagged , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s