Honey Cornbread Muffins
1 cup stone ground cornmeal
1 cup stone ground flour
1 tablespoon baking powder
½ cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
½ stick butter, melted
¼ cup honey
Special equipment: paper muffin cups and a 12-cup muffin tin.
Preheat oven to 400°
Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.
Pain Café Graines
Recipe is adapted from German bread baker Tom the Baker for American flours. Adapted by Nadia Hassani also made a few other small changes.
This recipe makes two loaves. It freezes well but you can also cut the amounts in half to make only one loaf.
If you can only find toasted flax seeds, toast the other seeds as described and add the toasted flax seeds to the mixture with the water.
For the starter
(pouliche):10.6 oz / 300 g Castle Valley Mill whole hard wheat flour
1 cup + 6 tablespoons /300 g coffee, at room temperature
¼ teaspoon active dry yeast
For the seed mix:
¾ cup/90 g raw pumpkin seeds
½ cup + 1 tablespoon/90 g raw sunflower seeds
¼ cup/50 g raw sesame seeds
¼ cup/50 g raw whole flax seeds (golden or brown)
1 cup + 2 tablespoons/250 g water
For the dough:
1½ cups coffee, at room temperature
¾ + 1/8 teaspoon active dry yeast
24.7 oz/700 g Castle Valley Mill bolted hard wheat flour
1 tablespoon/20 g salt
Mix all the starter ingredients until well combined and place in a container with a tight-fitting lid. Cover with lid and let sit at room temperature for 8 to 12 hours. Toast the seeds in a large ungreased frying pan until lightly colored, stirring often. Let cool and transfer to a container with a tight-fitting lid. Add the water and stir to combine. Cover with lid and let sit at room temperature for 8 to 12 hours.
In a small bowl stir the coffee and the yeast until dissolved. In the bowl of your stand mixer fitted with a dough hook, add the starter, soaked seeds with all the liquid, flour, and coffee with yeast. Knead for 8 minutes on the lowest speed and 3 to 4 minutes on medium speed. Make sure the dough is evenly mixed and no flour remains left at the bottom of the bowl. I usually stop the machine a couple of times and pick up the dough with wet hands to redistribute it, then continue kneading.
Place dough in a large container with a tight-fitting lid and refrigerate for 6 hours. During that time fold three times, after 1.5 hours, 3 hours and 4.5 hours.
Divide the dough in two parts. The size depends on your Dutch ovens. I have a 5-quart round and a smaller oval Dutch oven which fit I alongside each other in the oven. It does not matter if you proof the bread in a round bowl and bake it in an oval Dutch oven.
Shape the dough into loaves and place them with the seam down in floured proofing baskets or bowls lined with a well-floured clean tea towel. Cover with clean tea towels and let rise in a warm place for 60 to 90 minutes.
30 to 45 minutes before the end of the rise, preheat the oven to 450 degrees F. Place the Dutch oven(s) with their covers on the second lowest shelf in the oven while it is preheating.
Carefully transfer the breads to Dutch ovens. Slash the breads cover with lids. Bake for 35 minutes. Remove lids and bake for 25 minutes more.
Remove the breads from the Dutch ovens immediately and let them bread cool on a wire rack for a few hours, better overnight, before cutting.