Hi all! Did you know that the Retail Stores have some NEW flour blends! I have heard they are wonderful and can’t wait to try them! Chef Tess has some insight to these new blends below as well as some of our current cereal mixes. We love having Chef Tess and all her knowledge! She recently taught a class at the Chandler Store and in case you couldn’t make it, here are her class notes! YEA, thank you Chef Tess! Please remember to give credit to her when using the following info. Please Enjoy!

Welcome to the Honeyville Kitchen! Today we’re going to be exploring some of the mixed whole grain blends that Honeyville produces so that you can find greater joy and nutrition in your whole grain baking, cooking and eating without having to mix the grains yourself. We have taken the guess work out of it for you and made these grain blends and whole grain flours easily accessible and usable in your diet.  In this workshop we’ll be covering some of our core whole grain blends:

·         4 grain mix
·         6 grain rolled cereal
·         6 grain whole grain mix
·         6 grain flour
·         9 grain cracked cereal
·         9 grain flour
Honeyville 4 grain mix
Oat, Barley, Rye, Wheat, rolled similar to quick oats.
How Do I Use It?
Pastries-Use anywhere you would use quick oats (muffins, cookies, and cakes)
Bread-Add to the wet ingredients at the beginning of the dough. Soften 10-15 minutes. Increase water in bread recipes ½ cup per cup of 4 grain mix. Use 5 part bread flour to 1 part rolled cereal.
Recipes-Use in place of quick oats in meatloaf, breakfast cereal, granola and granola bars
Nutritionally-It is a Good Source of dietary fiber. It has No Cholesterol and is free of sodium and saturated fat.  Allergens: This product contains Wheat. It is processed in a facility that does NOT process nuts.

Honeyville 6 Grain Rolled Cereal
Red wheat, white wheat, barley, oat, rye, triticale rolled thicker like old fashioned oatmeal.
How Do I Use It?
Pastries-Anywhere you would use rolled oats. Cookies, cakes, muffins, crackers
Bread-Soften in warm water but do not cook before putting in bread unless you are using a small portion.
Recipes-Meatloaf, meatballs, soups, stews, casseroles, and desserts.
Nutritionally-It is a Good Source of dietary fiber. It has No Cholesterol and is free of sodium and saturated fat.  Allergens: This product contains Wheat. It is processed in a facility that does NOT process nuts.

Honeyville 6 grain whole grain blend
All of our grain blends are whole grain, don’t let this confuse you. This particular blend however has the advantage of having the grains complete and un-rolled, or milled into flour. This will extend the shelf life substantially for these grains. Compared to a rolled cereal that is usually 10-20 years, the whole grain are good  20+ years if kept in an oxygen free environment.
This blend contains: Barley, White Wheat, Red Wheat, Rye, Oats, and Triticale.
How Do I Use It?
Pastries-Milled to flour it will work like pastry flour* (see 6 grain flour below)
Bread-Milled to flour or rolled.
Recipes-Cooked 1:4 45 minutes low simmer.
Nutritionally-It is a Good Source of dietary fiber. It has No Cholesterol and is free of sodium and saturated fat.  Allergens: This product contains Wheat. It is processed in a facility that does NOT process nuts.

New Honeyville 6 grain flour
This flour is made from Honeyville Farms 6 Whole Grain Mix and has been carefully blended using premium quality grains, selected and milled to the highest standards prior to packaging. It contains Barley, White Wheat, Red Wheat,Rye, Oats, and Triticale. It has a very light, slightly nutty flavor with excellent results in most baking applications.
 How Do I Use It?
Pastries-This flour is ideal for cakes, cookie, muffins,crackers, tortillas and pie crusts. It will give you a light fluffy product if used alone and is a little stronger than a cake flour in it’s gluten content. It will give you flaky pie crust but must be kneaded a little longer than you normally would expect for a pie crust. That is an advantage for someone who normally ends up with a very tough crust, as it will help it be a little more fool-proof. You can actually use less fat in your pastry and it will still be tender because of this lower gluten content. That is always a perk! Use 1/3 part 6 grain flour and 2/3 part all purpose flour to add a nutty whole grain subtle taste to baked goods.
Bread-In breads, as a general rule use 1/3 part 6 grain flour and 2/3 hard red,white wheat flour or Kamut flour. You can also use it in conjunction with any of our Honeyville Bleached or unbleached high gluten bread flours in this ratio.
Recipes-Because it is whole grain, you will need to increase your liquid a bit when converting recipes. Allow for about ¼ more liquid in the recipe than what it is called for by the original recipe. For instance, if a recipe called for 1 cup water, use 1 ¼ cup water. If it called for 2 cups water, use 2 ½ cups water. The only exception so far, has been pie crust. Use the same amount of liquid as called for in the original recipe
Nutritionally-It is a Good Source of dietary fiber. It has No Cholesterol and is free of sodium and saturated fat.  Allergens: This product contains Wheat. It is processed in a facility that does NOT process nuts.

Honeyville Nine Grain Cracked Cereal
This cracked cereal mix contains hard red wheat, soft white wheat, barley, rye, oats, corn, millet, buckwheat and flax seeds. All of the grains have been milled to a nice, course consistency, that is very similar to most commercially cracked wheat. The texture is even and consistent.
How Do I Use It?
Pastries-Toasted and cooked it can be used to replace part of the nuts in pastry fillings.
Bread-(see class recipe for 9 grain Ciabatta). Soak grain or partially cook.
Recipes-Excellent breakfast cereal. Nice pilafs, and stuffing. Can be used as a “meat extender” or in veggie burgers and meatless applications. Toasted then cooked it will retain a great texture.
Nutritionally-It is a Good Source of dietary fiber. It has No Cholesterol and is free of sodium and saturated fat.  Allergens: This product contains Wheat. It is processed in a facility that does NOT process nuts.

New Honeyville 9 Grain Flour
This is a fine mild flour that contains hard red wheat, soft white wheat, barley, rye, oats, corn, millet, buckwheat and flax seeds. It’s high in protein, and is a light delicious substitution for wheat flour when you want the addition of whole grain but not the heavy flavor of wheat.
How do I use it?
Pastries-This flour works very similar to cake flour in its composition and application. Use it for delicate items like lacey sugar cookies, cakes, and muffins. Use it in conjunction with a stronger flour for pie crusts and puff pastry. Usually 50% 9 grain and 50%  wheat flour.
Bread-In breads, as a general rule use 1/4 part 9 grain flour and 3/4 hard red, white wheat flour or Kamut flour. You can also use it in conjunction with any of our Honeyville Bleached or unbleached high gluten bread flours in this ratio
Recipes-This can be used to thicken dark gravies and hearty soups. It’s great in dumplings and as a nice flavor for hearty pot pies.
Nutritionally-It is a Good Source of dietary fiber. It has No Cholesterol and is free of sodium and saturated fat.  Allergens: This product contains Wheat. It is processed in a facility that does NOT process nuts.

Grain-Mixology Class Recipes

Chef Tess 6 Grain Crispy Blueberry Muffin Breakfast Wafer Bars
2 cups 6 grain flour
2 T Honeyville whole egg powder
¼ cup butter
½ cup sugar or sugar free use erythritol
½ tsp salt
1 tsp vanilla
½ cup freeze dried blueberries
¼ cup cold water
Directions: Preheat oven to 350 degrees. In a quart size bowl combine the 6 grain flour, egg powder, sugar, and salt. With a pastry blender, work the butter into the flour until it resemble course sand. Put the blueberries in a sandwich zipper bag and lightly crush the berries with a rolling pin. You want them fine enough to make a short cookie that can be cut like a cracker, so don’t be shy on crushing them. Add the crushed berries to the flour mixture and stir well. In a small bowl combine the vanilla and cold water. Add the water to the flour mixture. Dough will be very thick. Line a baking sheet with parchment paper. Scoop all the dough onto the sheet and lightly sprinkle more 6 grain flour on top of the dough. Roll out the dough into a rectangle 14 inches by 12 inches, using a gently hand. With a pizza cutter, cut into 16 bars. Bake 350 degrees 17-20 minutes, until crispy but not burned. Allow to cool on the pan. Enjoy. Yield 16 bars

Homemade 4 grain Instant Cereal Packets
1/3 Honeyville 4 grain cereal mix
1 T Honeyville oat bran or ground flax seed
To prepare: Add 1/2 c boiling water and allow to sit for 3-4 minutes. Use more or less water depending on how thick or thin you like you cereal.

Flavor-Add-In Variations for each plain packet
3 T freeze dried berries of your choice (I crush them up a bit before I measure them)
 2 T Honeyville Wild Berry Smoothie Mix
1 tsp Honeyville lemonade powder
To prepare the berries and cream cereal: add 2/3 c boiling water and allow to sit for 3-4 min.

3 T Honeyville freeze dried peaches
 2 T  Peaches and Cream Smoothie Mix
1/4 tsp Chef Tess Wise Woman of the East Spice Blend.
To Prepare the Spiced Peaches and Cream Cobbler Cereal: add 2/3 c boiling water and let it sit for 3-4 minutes

2 T Honeyville dehydrated honey
¼ tsp Mix-a-Meal powdered maple
flavor 3 T chopped toasted pecans
2 T Honeyville dried cranberries
To Prepare: Add 1/2 c boiling water and allow to sit 3-4 minutes.

¼ tsp Chef Tess WiseWoman of the East S
2 T Honeyville vanilla Pudding powder
1 T Honeyville dehydrated honey
1/2 tsp dry orange zest (or 1/4 Mix-a- Meal powdered orange flavor)
To Prepare: Add 1/2 c boiling water and allow to sit 3-4 minute.

To Plain Packet above, add:
3 T Honeyville dehydrated honey
1 tsp Mix-a-Meal butterscotch powder
3 T Honeyville Freeze Dried Banana
1 T toasted chopped walnuts (optional)
To Prepare: Add 2/3 c boiling water to contents and let sit 3-4 minutes.

To Plain Packet above, add:
2 T Honeyville Tropical Monsoon Smoothie Mix
1 T white chocolate chips
1 T chopped Macadamia nuts
To prepare: Add ½ cup boiling water to contents and let sit 3-4 minutes. 

Chef Tess 7 grain and  Jam Crumble Bar Mix 
4 cups Chef Tess Homemade whole grain Cake Mix or 1 box organic White cake mix, 
1 cups sugar or Xylitol low calorie natural sweetener,
1 cup Honeyville 6 grain rolled cereal blend (or 4 grain mix)
1/4 cup whole chia seed
½ cup brown sugar or Honeyville dehydrated  honey, 
1 tsp Chef Tess Wise Woman of the East spice blend OR 3/4 tsp cinnamon and 1/4 tsp pumpkin pie spice. 
To prepare you will need:  1 egg, 1 cup olive oil and 2 cups unsweetened jam (any flavor)
 1 9 by 13 inch baking pan.
Directions: Pre-heat oven to 350 degrees. Place the crumble bar mix in a large bowl and combine with egg and olive oil just until combined (about a minute). The mixture will be thick. Reserve 11/2 cup for the topping. Using fingertips, press the remaining mixture into the bottom of the pan so it reaches all sides. Spread the jam over the the mixture in a layer with a spatula. Pinch off pieces of the reserved crust mixture and scatter over the jam. Bake until light brown and bubbling, 35-40 minutes. Allow to cool 30 minutes before cutting. Yield 24 bars.

Chef Tess 9 grain Banana-Raspberry Chocolate Chip Bread
Yield 1 large loaf or 4 mini loaves
3 cups Honeyville Freeze dried bananas, hydrated in warm water 10 minutes, drain well and mash (1 ½ cup mashed 9.7 oz by weight)
½ cup Honeyville Freeze Dried Raspberries, hydrate 10 minutes and drain well (OR ¾ cup frozen berries)
¼ cup Honeyville whole egg powder
1 ¾ cup  Honeyville  9 grain flour
3/4 c Honeyville dehydrated honey
¾ cup Honeyville dehydrated butter
¼ cup Honeyville banana pudding mix
¼ cup Honeyville sour cream powder
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla (Rum flavor is really good here)
1/2 c dark chocolate chips or chocolate chunks
Directions: Preheat oven to 350 degrees. Pour the mashed bananas into a bowl with the 1 cup water, egg powder and vanilla. Stir well. In a separate bowl, measure the flour, dehydrated honey, dehydrated butter, banana pudding mix, sour cream powder, salt, soda,  and cinnamon. Combine the dry ingredient mixture with the wet ingredient mixture, just until moistened. Do not over-mix. Very gently fold in the chocolate chips and raspberries (if used). Grease a 9inch by 5 inch loaf pan. Coat grease with a thin layer of flour. Put batter in pan and evenly distribute then place bread in the preheated oven for 50-60 minutes, until a toothpick inserted into the loaf comes out fairly clean.  Remove from the pan to a rack. Serve still warm. Wrap tightly with plastic when still slightly warm to preserve the moist texture of the whole grain.

Chef Tess Bakeresse™ 9 grain Ciabatta Whole Grain Bread
1 cup Honeyville Nine Grain Mix (uncooked)
1 1/2 cup Honeyville Kamut® flour
1 1/4 cup water (no hotter than 95 degrees)
1T active dry yeast (.3 oz)
3 cups Honeyville Kamut® flour
1 cup water
1T salt
2T olive oil
To make the sponge: Combine the sponge ingredients until it is a batter-like consistency in a 3 1/2 gallon food storage bucket with a lid. It will be pretty loose. Cover. After 4 hours remove the lid and check the consistency. When you reach in the bucket you will find some very strong gluten strands developed. It’s remarkable! In with the gluten development, there will be soft pieces of whole grain.
To Make The Dough:Add the ingredients for the dough by first adding the 3 cups of water and “breaking up” the sponge. Add the oil, salt, and 3 cups of flour. You will not need much more flour. I keep the dough very moist. Again, this helps you have a nice tender whole grain bread. Knead by hand 5 minutes. Fold it over until the rounded part is up. It won’t touch the sides of the bucket. After 1 1/2 to 2 hours, it reaches the edges and is very spongy .Now, get some Kamut® flour…Spread a generous amount on a counter-top or table. Emergency situation, just lay your bucket on it’s side and cover the inside with flour. Lay out the dough in an 8 inch by 12 inch square, but DO NOT expel air. Now, that’s totally opposite of any other bread I make so that might through you for a loop. Don’t be thrown. Just follow what I say and you will be happy. Ahh. Trust is good. Trust Chef Tess…{mind control complete…} Top the dough with a good sprinkle of flour. Take out a sharp serrated knife and slice the dough into 4 strips, long wise. Lightly oil 2 sheet pans and lay 2 loaves on each pan. OH have mercy! Are you happy now?!Allow to raise, uncovered for 1 hour. Preheat your oven to 425 degrees. When the loaf is fluffy enough to pass the edge of the pan…Bake it! 20-25 minutes. It will get all golden and awe inspiring.

Chef Tess Bakeresse™ 9 Grain All Purpose Baking mix for Muffins, Pancakes and Cornbread
9 cup Honeyville 9 grain flour (9 grain mix milled into flour in my grain mill Honeyville 6 grain flour
1 cup Honeyville instant non-fat dry milk
1 cup Honeyville whole egg powder
1 cup Honeyville granulated erythritol (zero calorie natural sweetener)
1/3 cup baking powder
2T salt
Basic 9 Grain Muffins: One dozen large muffins: pre-heat your oven to 375 degrees. Combine 4 cups 9 grain baking mix with 1 ¾ cup water. Mix until a smooth batter is created. Line a standard size muffin pan with 12 muffin liners and lightly mist the pan with a non-stick spray. Scoop muffin batter into muffin pan divided evenly between twelve muffins. Bake 20-25 minutes until golden brown and muffins spring slightly when touched.
Basic 10 grain 
Pancakes:Combine 1 cup 9 grain mix, 1 Tablespoon whole grain Teff and ¾ cups water. Cook on a hot griddle that has been lightly oiled.
Basic 9 Grain Cornbread Muffins and bread:
Combine 1 ½ cup 9 grain baking mix, ½ cup yellow cornmeal and ½ cup granulated erythritol in a quart size bowl.  
Filling (optional): Make a small well in the top of the muffin and add a tsp of homemade Peach Mango Jalapeno jam or jam of your choice. Preheat oven to 375 degrees. Divide between 12 well greased muffin cups. Bake 18-22 minutes until golden brown.

Chef Tess Blue Cheese Asparagus 9 Grain Pilaf with Lemon and Rosemary
2T extra virgin olive oil ,
1 cup Honeyville 9 grain cracked cereal (or Steel cut oats) ,
1/2 cup Honeyville Freeze Dried Asparagus
3 cups chicken or ham broth (or bullion and water to equal 3 cups seasoned broth),
1 tsp chopped fresh rosemary
1/4 cup crumbled blue cheese (or any cheese of your choice),
 juice of one lemon,
 Salt and pepper to taste
Directions: In a 12 inch deep skillet with a tight fitting lid, heat the olive oil over medium heat about a minute. Add the 9 grain cereal mix. Stir with a wooden spoon 4-5 minutes on medium heat. This will help the grains to stay separated when cooked. Stir constantly so it doesn’t burn. Add the Asparagus, chicken stock, and rosemary. Cover tightly with a lid and reduce heat to very low. Simmer 10-12 minutes until water is absorbed. Remove lid. Sprinkle with crumbled blue cheese and drizzle with lemon juice. Season well. 

Chef Tess’Bakeresse™  Quick and Comforting 4 Grain soup
3 T butter or olive oil
1 onion, minced fine (about 3/4 cup)
1 carrot, minced
1 stock celery, minced
1 clove garlic minced
1 1/2 cup Honeyville 4 grain cereal mix
6 cups chicken or vegetable stock
1 tsp Chef Tess all purpose seasoning
1/2 tsp dry tarragon
3 T chopped fresh parsley
1 cup chopped fresh spinach
Combine the butter, onion, carrot, celery, garlic and oats in a one gallon pot. Cook until grains are toasted and vegetables sweat, about 5 minutes. Add stock, seasoning, parsley and spinach. Simmer 3-4 minutes until grains are tender.Serves four generous portions. The grains take on a nice nutty flavor and texture. I love it.

Chef Tess 9 Grain Tortilla Mix
Mix ingredients:
3 cups Honeyville Mountain Mills Whole Wheat Flour
2 cups Honeyville 9 grain or 6 grain flour (it can be made by running 9 grain mix through a grain mill on the finest flour setting)
1 cup Honeyville  powdered shortening
1 T baking powder
1T real salt 
To make the mix: Combine dry ingredients. If you use the organic shortening, you need to cut it into the dry ingredients with a pastry blender or a stiff wire whisk until it’s in small pea-like sized pieces. 
Yields 2 mixes, 3 cups each. Each mix will make 8, 10 inch tortillas. 
To Prepare: Bring 1 cup of water to a boil. Put tortilla mix in a heat-proof bowl and pour boiling water into dry mix. Stir with a spoon until well combined. Let dough sit 5 minutes and then knead by hand until supple (about 1 minute). You will not need flour on your counter top. Boiling the water will partially cook the starches and cause the dough to be more workable and is the most traditional method for making flour tortillas. Preheat a griddle while you are rolling out the tortillas, about 3 minutes. Cook the tortillas on one side and then turn over. Place in a covered pot or tortilla warmer to keep them moist an pliable.

©2012Chef Stephanie Petersen. All Rights reserved. Copies permitted only by Honeyville retail and online stores for classes and customer use. Stephanie Petersen is Chef Tess Bakeresse. Cheftessbakeresse.com