Rediscover Wheat - June 2015 Special Edition

SPONSORED BY:

TM

The official publication of the Kansas Wheat Commission and the Kansas Association of Wheat Growers

SPECIAL EDITION JUNE 2015

INSIDE THIS ISSUE

Event Schedule National Festival of Breads Finalists’ Recipes Meet the Finalists Wheat from Kernel to Flour Meet a Wheat Farmer Reaping the Health Benefits of Wheat Foods

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Event Schedule Saturday, June 13, 2015 8:00 am - 3:00 pm

• Festival is open to the public. Admission to the event is free with donation of a canned or nonperishable food item. Donations will be given to the Flint Hills Breadbasket.

• Trade show exhibits are in place.

• Baking competition begins. Contestants will prepare their winning bread recipes.

• Wheat weaving demonstrations • Bakery exhibits/samples • King Arthur Flour Bake Truck • Mr. and Mrs. Slice will be visiting with people to keep energy high!

• Kids area with hands-on tortilla making and flour milling • The Backyard Kitchen Grill Demonstrations

Presentation Schedule 8:30 am

"History on a Piece of Cloth: Kansas Flour Sacks," presented by Nancy Jo Leachman, Information Service Librarian, Salina Public Library

9:30 am

"Bake to Rock the World," presented by Sharon Davis, Home Baking Association

10:30 am

"How to make bread in five minutes a day," presented by Zoe Francois, author of Artisan Bread in Five Minutes a Day, sponsored by Red Star Yeast

11:30 am

"Learn Bake Share with King Arthur Flour," presented by Nate Sandel, baking instructor, King Arthur Flour's Bake for Good program

12:00 pm

"Cooking Outstanding Ribs," presented by Rod Gray, Pellet Envy

12:30 pm

"Bake to Rock the World," presented by Sharon Davis, Home Baking Association

1:00 pm

"Moist & Tender Chicken," presented by Rod Gray, Pellet Envy

1:30 pm

"Stop Hunger Now," presented by Kelly Olson, Red Star Yeast, and Chessney Barrick Pullen, Stop Hunger Now

2:00 pm

"Beef brisket and burnt ends: The Kansas City delicacy of BBQ," presented by Rod Gray, Pellet Envy

2:30 pm

"Learn Bake Share with King Arthur Flour," presented by Nate Sandel, baking instructor, King Arthur Flour's Bake for Good program

3:00 pm

Judging begins. Awards presented at private evening awards ceremony.

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Crunchy-Topped Coconut Almond Bread

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Ronna Farley, Rockville, Maryland

Smokehouse Cranberry Cheese Bread

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Lisa Keys, Kennett Square, Pennsylvania

Curry and Chia Onion Buns

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Merry Graham, Newhall, California

Chickpea-Stuffed Aleppo Flatbreads

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Felice Bogus, Raleigh, North Carolina

Peppered Parmesan Veggie Bread

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Patrice Hurd, Bemidji, Minnesota

Chocolate Swirl Loaves

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Jane Fry, Elk Falls, Kansas

Rosemary Cardamom Twisters

16

Amy Meiers, Santa Rosa, California

Cheddar ‘N’ Chiles Accordion Bread

18

Mary Hawkes, Prescott, Arizona

Wild Maine Blueberry Banana Nut Bread

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Ellie Sapat, Falmouth, Maine

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Grocery Store Cashier with a Food Contest Hobby Meet Ronna Farley and Her Crunchy-Topped Coconut Almond Bread

By Julia Debes he checkout aisle is an inspiration for Ronna Farley, National Festival of Bread finalist from Rockville, Maryland.

Ronna has worked as a cashier at Giant Foods for more than 30 years and is constantly looking out for interesting ingredients that come across the scale.

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“I see people buying things and it puts a light bulb in my head,” Ronna said, adding that she loves sharing stories and recipes with her customers.

To create her entry in the Whole Grains Category at the National Festival of Breads, Ronna said, “I just started thinking about ingredients I liked and just went from there.”

That included flavor combinations in candy bars like Almond Joy and Mounds. The resulting recipe – Crunchy-Topped Coconut Almond Bread – has soft, sticky dough and toasted almond and coconut topping that “melts in your mouth,” according to a National Festival of Breads test judge. Ronna said she worked to enhance the coconut flavor and ensure the almond and coconut could be tasted throughout the bread.

While she enters many other recipe and baking contests, Ronna said the National Festival of Breads stands out as one of the best.

“This contest is prestigious because not everyone bakes bread,” she said.

“Baking bread is like an art and I feel very honored that I was chosen as a finalist. That people like what you make is a nice pat on the back.”

Before preparing the recipe at the completition on June 13 in Manhattan, Kansas, the National Festival of Breads finalists will have a hands-on tour of wheat from the field to the table. The wheat tour includes visiting a wheat farm during a harvest as well as a grain elevator and a flour mill.

“I’m looking forward to everything – the whole experience,” Ronna said. “I want to see how everything is done.”

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Crunchy-Topped Coconut Almond Bread Ingredients

2 ¼ cups (18 ounces) warm water (110°-115°F) 2 (¼ ounce) packages RED STAR® Active Dry Yeast 2 ¼ cups (18 ounces) warm unsweetened coconut milk (110°-115°F) 2/3 cup (4 ½ ounce) firmly packed light brown sugar ½ cup (1 stick, 4 ounces) unsalted butter, melted 1/3 cup (4 ½ ounces) honey 1 tablespoon (½ ounce) coconut flavoring or extract 4 ¾ cups (21 ounces) King Arthur Premium 100% Whole Wheat Flour 1 ½ tablespoons (¾ ounce) salt 4 ½ to 4 ¾ cups (19 to 20 ¼ ounces) King Arthur Unbleached Bread Flour 1 cup (4 ½ ounces) coarsely chopped almonds 1 cup (3 ½ ounces) sweetened shredded coconut TOPPING 1 large egg 1 tablespoon water 3 tablespoons (¾ ounce) coarsely chopped almonds 3 tablespoons (¾ ounce) sweetened shredded coconut

Nutrition Per Serving

(1 slice, 62g): 180 calories, 7g fat, 2g fiber, 4g saturated fat, 0g trans fat, 25g carbohydrates, 10mg cholesterol, 230mg sodium, 4g protein, 0mg vitamin C, 2mg iron, 19mg calcium.

Yield: 3 loaves, 16 servings each.

Directions

1. In the bowl of a stand mixer fitted with paddle, stir together water, yeast, and coconut milk. Wait 5 to 10 minutes for mixture to foam (proof). Add brown sugar, butter, honey, and coconut flavoring; mix 2 minutes.

2. Stir in whole wheat flour, salt, and enough bread flour to make a soft dough; mix 3 minutes and scrape bowl.

3. Replace the paddle with the dough hook and knead on medium-low speed for 8 minutes, kneading in almonds and coconut. Transfer dough to a lightly greased bowl, turning once to coat. Cover, and let rise until doubled, about 1 hour.

4. Spray three 8 ½" x 4 ½" loaf pans with no-stick coconut oil cooking spray. Gently deflate dough, and transfer to a lightly floured work surface. Divide dough into thirds.

Shape into loaves by rolling each into a 14" x 7" rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal.

5. Place in pans and cover with lightly sprayed plastic wrap and allow to rise 30 to 40 minutes. Near the end of the rise, preheat oven to 350°F. 6. Whisk together egg and water and lightly brush each loaf with egg wash. Combine almonds and coconut; sprinkle on top.

7. Bake 40 to 45 minutes. Tent with aluminum foil after 25 minutes to prevent over-browning. An instant-read thermometer inserted into the middle of loaf should register about 200°F. Remove loaves from oven, and after 5 minutes turn out onto a rack to cool.

Finalist Facts Ronna’s mother was a great cook and Ronna loved helping her in the kitchen. So much so, that some holidays Ronna’s mother would purposefully not wake Ronna up in the morning so that she could get an early start on the holiday cooking on her own.

Ronna enters recipe and cooking contests as a hobby and has competed in contests from the World Food Championship to local oyster and national chili contests and even a grapefruit juice contest. She even connects to other contestants through Facebook groups from which they support and encourage each other.

Ronna recently won her first Kitchen-Aid stand mixer – the same that finalists will use at National Festival of Breads – as a prize in a Mid-Atlantic Dairy Association contest. The white mixer has a black pattern overlaid to look like a Holstein cow, which Ronna said makes a unique looking mixer, but one essential to preparing her yeast bread recipes.

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Ba s k et

Food as Love

Pu t

ting

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eart

in a

Br ea d

“Few of us think of food only in times of celebration.

We also think of it in times of sadness and need.

Cooking for others is a way to extend your heart.”

Chef Art Smith, borrowed from Good Grief Cook

Meet Lisa Keys and Her Smokehouse Cranberry Cheese Bread

By Julia Debes or Lisa Keys, her National Festival of Breads entry is more than a recipe; her Smokehouse Cranberry Cheese Bread is a tribute. The ingredients, including smoked cheddar and tofu, were inspired by her motherin-law, Renetta, who taught Lisa and her kids “the importance of buying local in support of the farming community.”

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“My mother in-law always had smoked cheeses from the local farmer and fresh made maple syrup tapped from trees in town,” Lisa wrote in her entry. “She was also into healthy foods and introduced me to tofu in delicious breakfast smoothies. This bread honors all of her goodness.”

Serendipitously, Lisa was announced as a finalist in the Time Saving and Simple category on Renetta’s birthday.

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“What touches my heart about this whole thing is not so much that I won, but that the recipe I created for this contest was actually inspired by Renetta and days spent visiting her in Vermont,” she wrote on her blog, the Good Grief Cook. “Is it just coincidence or is Renetta continuing to comfort me?”

Lisa described herself as a selftaught, trial-and-error cook who loves to experiment with different ingredient combinations. For the National Festival of Breads, she said enjoyed the challenge of incorporating tofu, as a soy ingredient, into her recipe as a way to boost the nutritional content.

“Bread baking is a challenge for me. This one came out so well – I was delighted,” said Lisa. “I hope I can put my heart in a bread basket and people will like my recipe.”

Smokehouse Cranberry Cheese Bread Ingredients

2 (¼ ounce) packages RED STAR® Quick•Rise™ Yeast 3 tablespoons (1 ounce) warm water (110°-115°F) 2 tablespoons (1 ounce) maple syrup 1 cup (8 ounces) unsalted butter, softened ½ cup (4 ounces) silken tofu 4 large eggs 2 cups (6 ounces) shredded smoked Gouda or smoked Cheddar cheese 1 teaspoon salt ½ teaspoon ground black pepper 4 ½ to 5 cups (19 to 22 ounces) King Arthur Unbleached Bread Flour, divided 1 cup (5 ounces) sweetened dried cranberries

Nutrition Per Serving (1 slice, 35g): 120 calories, 6g fat, 0g fiber, 3.5g saturated fat, 0g trans fat, 13g carbohydrates, 32mg cholesterol, 95mg sodium, 4g protein, 0mg vitamin C, 1mg iron, 36mg calcium.

Yield: 2 loaves, 22 servings each.

Directions

1. In small bowl, whisk together yeast, water, and maple syrup.

Wait 5 to 10 minutes for mixture to foam (proof).

2. In the bowl of a stand mixer fitted with paddle, blend together butter and tofu until mixture is light and fluffy, about 2 minutes.

Scrape sides of bowl as needed.

3. Beat in eggs one at a time.

Stir in cheese, salt, pepper, yeast mixture, and 4 cups of flour; blend well. Exchange paddle for dough hook.

4. Mix in cranberries and gradually add enough remaining flour until a soft dough forms.

Knead dough until smooth and elastic, about 8 minutes on low to medium speed. Place dough in greased bowl, cover, and let rise until doubled, about 1 hour.

5. Deflate dough and divide in half. Shape into 6" to 7" round loaves, and place into two buttered 9" round cake pans. Cover; let dough rise until doubled, 40 to 45 minutes. Near the end of the rise, preheat oven to 400°F. Uncover and with a sharp knife or lame, make a ¼"deep “X” slash across the top of each loaf.

6. Bake 25 to 27 minutes until golden brown, tenting with aluminum foil to prevent excess browning. An instant-read thermometer inserted into the middle of the loaf should register about 200°F. Remove from oven, and after a few minutes turn loaves out onto a rack to cool.

Finalist Facts Lisa’s blog, Good Grief Cook, is dedicated to celebrating her son William, who passed away four years ago. For Lisa, her time spent cooking is therapeutic as well as tasty and she said she hopes the recipes and memories shared provides strength and support to others who have lost a loved one. “What I’ve learned is that the grief is never going away,” she said.

“I wanted to celebrate the amazing son that he was and show people a positive way to deal with grief.”

While her Italian grandmothers were terrific cooks, they did not speak English or use cookbooks. “They just had instincts; they knew their food,” Lisa said, remembering that she spent every Sunday watching them cook and bake.

Lisa is a Chopped Champion.

She won a Mother’s Day episode of the Food Network show that challenged competitors to create tasty dishes using ingredients like chicken noodle soup, neon-colored breakfast cereal and chocolate body paint. Read about her experience in her blog entry “Chopped Champion Whoosh Moments.”

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In a Flurry of Curry Meet Merry Graham and

By Audrey Schmitz

her Curry and Chia Onion Buns

hile competing in the sandwich category of the Las Vegas World Food Championships in 2014, Merry Graham, from Newhall, California, happened upon a Euro onion bun that she absolutely loved. Inspired by this bun she created a similar roll for her winning entry into the 2015 National Festival of Breads.

Graham assumed that replacing the water in the recipe with carrot juice wouldn’t have much of a chemical difference than water. As a result the carrot flavor is not distinguishable in the finished rolls and is only used as a source of color. The carrot juice also does not add texture to the buns, which is why she decided to not include it in the title.

Graham challenged herself to replicate the same yellow color that the Euro onion bun possessed.

Having prior knowledge from participating as a finalist in the 2013 National Festival of Breads, Graham knew the importance of adding nutritional ingredients to enhance recipes, so she decided against using artificial ingredients like food coloring.

The color of the Euro Onion bun was not the only feature that caught Graham’s eye.

On her first attempt she tried to double the amount of whole wheat flour and also add only curry powder to her recipe. Those rolls had an off color that Graham did not find appealing.

This isn't Merry's first time at the NFOB. During the 2013 festival, her Light and Fluffy Chia Whole Wheat Rolls were a finalist from the Whole Grains Category. Graham is excited to again make another field trip to the Kansas wheat fields and to participate in what she says is one of the most unique cook-off competitions in the United States.

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“I went back to the drawing board and thought about how I was going to incorporate a little bit of yellow in a natural way,” said Graham.

“That is when I thought of carrot juice. When I made the rolls with the carrot juice and lowered the amount of whole wheat flour it worked beautifully.”

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“I loved the little crisscrosses on the top of the Euro onion bun,” said Graham. “I decided to give my rolls a couple snips with scissors on the top and it worked well to achieve the same classy look of the Euro Onion bun.”

Curry and Chia Onion Buns Ingredients

1 cup (4 ¼ ounces) King Arthur White Whole Wheat Flour 1 package (¼ ounce) RED STAR® Platinum® Yeast ¼ cup (2 ounces) water ½ cup (4 ounces) carrot juice ¼ cup (2 ounces) agave nectar 2 tablespoons (1 ounce) salted butter ¼ cup (2 ounces) coconut oil 3 large eggs 1 teaspoon sea salt 1 teaspoon curry powder ½ teaspoon onion powder 1 ½ teaspoons dried minced onion 2 tablespoons (½ ounce) chia seed 2 ½ to 2 ¾ cups (12 to 13 ½ ounces) King Arthur Unbleached Bread Flour 1 large egg plus 1 tablespoon water, for the egg wash GARLIC CHIVE BUTTER (OPTIONAL)

1 clove fresh garlic, grated ¼ cup (2 ounces) salted butter 2 tablespoons (¼ ounce) minced fresh chives

Nutrition Per Serving (1 bun, 88g): 260 calories, 9g fat, 3g fiber, 6g saturated fat, 0g trans fat, 36g carbohydrates, 65mg cholesterol, 240mg sodium, 8g protein, 1mg vitamin C, 2mg iron, 30mg calcium.

Yeild: 12 buns

Directions

1. In the bowl of a stand mixer fitted with dough hook, mix the white whole wheat flour and yeast.

2. In microwave-safe bowl, heat water, carrot juice, agave nectar, butter, and coconut oil to very warm, 120° to 130°F. Pour into mixer bowl and beat on low speed. Let rest 5 minutes.

3. Blend in eggs, salt, curry powder, onion powder, onion, and chia seed.

Gradually add enough bread flour to form a soft dough. Knead on medium speed 5 minutes. Transfer dough to a large greased bowl, cover with plastic wrap and let rise until doubled, about 1 hour.

4. Line 2 cookie sheets with parchment. Deflate dough, divide into 12 equal pieces and shape into smooth balls; flatten to 3" wide. Place 6 buns on each cookie sheet at least 2" apart.

With kitchen shears, make 4 (½" deep) cuts on the top, pointing towards the center. Cover with plastic wrap; let rise 30 to 40 minutes. Near the end of the rise, preheat oven to 375°F. 5. Brush buns with egg wash. Bake 20 to 25 minutes, until golden brown.

When baking with multiple pans in oven, rotate pans halfway through baking time. If needed, cover loosely with aluminum foil to prevent buns from over-browning. Remove buns from oven and cool on a rack.

6. If desired, combine Garlic Chive Butter ingredients in microwavesafe bowl and heat until butter has melted. Brush butter on warm buns and serve remaining with buns.

Finalist Facts When she was in her early twenties, Graham made her first loaf of Muenster bread in a class.

The smell and the final product captured her attention for baking yeast breads. The melted cheese oozing out when she cracked open her loaf won her heart right then and there.

Graham says that she prefers baking for receptions and larger groups rather than just for her family. She volunteers to bake whenever there is a need for her catering services, about one to two times a month.

Baking bread takes Graham back to the root of family life and to the pies that her grandma Pearl always made. “It helps me to feel like I am healthy and am engaging in an activity that feels very beneficial for my mind and my tummy,” she said.

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Mixing Flavor and Family Meet Felice Bogus and her Chickpea-Stuffed Aleppo Flatbreads

By Julia Debes or Flice Bogus from Raleigh, North Carolina, years of baking flatbreads with her daughter and husband combined with inspiration from spices discovered on a family vacation to Israel influenced her to create her winning entry into the Ethnic Breads category of 2015 National Festival of Breads – ChickpeaStuffed Aleppo Flatbreads.

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“This flatbread … emerges as a warm, herby treat that you might find in a stall in a Middle Eastern souk,” she wrote in her entry.

“This bread is quick and easy to make but its exotic flavors will transport your family to another world.”

Felice started baking pita crusts when her daughter – now 13 – was in kindergarten. Over the years, the family switched to flat breads, using a baking stone and experimenting with mixing spices into the bread. On a family 10 10 Rediscover RediscoverWH WHEEAT AT| |JUNE JUNE2015 2015

trip to Israel, Felice discovered za’atar, a Middle Eastern spice mix with a woodsy taste that typically includes oregano, thyme, sesame and sumac. Addition of the Aleppo pepper provided a citrus kick and some heat, while chickpeas added both nutrition and an earthy tone.

“It definitely has a very Middle Eastern flair to it,” she explained. “But, the flavors are not unfamiliar at all.”

Felice is bringing that flair and flavor to the National Festival of Breads. She said she is looking forward to meeting the other contestants and pointed out that she is excited to participate in a contest sponsored by King Arthur Flour.

“I have five or six kinds of their flour in my kitchen right now,” she said. “It is the only flour I will use for bread baking.”

Chickpea-Stuffed Aleppo Flatbreads Ingredients

3 ½ cups (28 ounces) warm water (110°-115°F) 1 ½ tablespoons RED STAR® Active Dry Yeast 1 ½ tablespoons (½ ounce) kosher salt 7 cups (29 ½ ounces) King Arthur Unbleached All-Purpose Flour, plus extra for rolling 3 tablespoons (½ ounce) za’atar spice blend 1 (15 ½-ounce) can chickpeas or garbanzos, rinsed, drained well 4 tablespoons (2 ounces) olive oil, divided 3 teaspoons (¼ ounce) dried, crushed Aleppo chili pepper, divided ½ teaspoon kosher salt 2 teaspoons grated lemon zest

Directions

1. In a 5-quart bowl with lid, combine water, yeast, and salt. Stir in all-purpose flour and za’atar until well combined. Cover; let rise 2 hours at room temperature.

Refrigerate risen dough overnight.

2. About 1 hour before shaping, position a baking stone in center of the oven and heat the oven to 500°F. 3. In medium bowl, coarsely mash well-drained chickpeas, then stir in 1 tablespoon olive oil, 2 teaspoons Aleppo pepper and salt.

4. In small bowl, mix together remaining 3 tablespoons olive oil, 1 teaspoon Aleppo pepper and lemon zest; reserve.

5. Turn dough out onto a floured surface and flatten slightly. Place chickpea mixture on top of the dough and fold dough over onto itself 3 to 4 times until it comes together and forms a ball. Dust dough with flour and divide into 8 equal pieces.

6. Roll each piece into a ball to evenly incorporate the chickpea mixture, then with a lightly floured rolling pin, roll each ball into a 7" to 8" round, about ¼" thick. Use enough flour so the dough does not stick to rolling pin or surface.

If dough resists rolling, cover and let rest 10 minutes. Brush tops of dough rounds with reserved Aleppo pepper mixture.

7. Working in batches, transfer the dough rounds to a floured pizza peel (or overturned baking sheet).

Use a large metal spatula to slide the rounds onto the hot stone or baking sheet. Bake until the rounds turn golden brown, 7 to 9 minutes.

Remove from oven and wrap in a clean towel to preserve soft texture.

Cut in wedges and serve warm.

Nutrition Per Serving (1/3 flatbread, 85g): 170 calories, 3g fat, 2g fiber, 0g saturated fat, 0g trans fat, 29g carbohydrates, 0mg cholesterol, 430mg sodium, 6g protein, 1mg vitamin C, 3mg iron, 21mg calcium.

Yield: 8 flatbreads, 24 servings.

Finalist Facts While her husband and daughter certainly enjoy Felice’s baking practice, they cannot eat everything she bakes. So, her husband posts pictures of Felice’s baked good of the day on Facebook and then it is first come, first served for neighbors and friends to take home and taste test.

When her daughter was in fifth grade, parents were asked to cater the school’s annual fundraiser. Most parents brought almond bark or brownies. Felice, with help from her husband and daughter, contributed more than 200 cream puffs and éclairs with flavors matched to the main courses.

Felice admitted she used to be “yeast-a-phobic” but after mastering French pastries, multi-layer cakes, cinnamon rolls and more, she was determined to tackle yeast breads. “I just made the decision that if I’m doing all these other things I ought to be able to bake a good, basic loaf of bread,” she said.

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p i T s ' a m d n a r G r o f t o r r a C a n i Sn eak n o i t i r t u N d e d d A

By Jordan Hildebrand or Patrice Hurd from Bemidji, Minnesota, baking is more than a hobby, it’s a passion stemmed from family tradition. That generations-long love for bread shined through in her winning entry into the Whole Grains category of the 2015 National Festival of Breads — the Peppered Parmesan Veggie Bread.

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“One of my grandmothers always used to tell me, ‘Sneak a shredded carrot into whatever you can,’” said Patrice. “I always took that to heart. That way you get the flavor from whatever you’re baking, but the nutrition from that carrot.”

Her grandmothers from both sides of her family came from different cultures, one was Slovenian and the other was Finnish, but they both shared a love for the art of bread baking. At the time of the interview, Patrice was even baking a recipe developed by her great-grandmother.

“Their love of baking definitely helped me gain confidence in my own skills,” she said. “The Peppered Parmesan Veggie Bread was inspired by their memories.”

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Meet Patrice Hurd and her Peppered Parmesan Veggie Bread Patrice gleefully explained that her family, including her three grown daughters, loved her baking passion just as much as she did, even if it's just to be the taste testers.

“My girls have grown up with baking, much like I did,” she said. “They are all really great cooks, and I hope I had a little something to do with that!”

Patrice is bringing her passion and expertise handed down by generations to the National Festival of Breads. Patrice added that one thing that she loved about her recipe is the simplicity of adding whole grain goodness with King Arthur White Whole Wheat Flour. That, paired with her love of the new Red Star Platinum Yeast, helped her entry to become one of the best breads in America.

“Great products make great bread,” wrote Patrice in her entry. “My entry is a soft, savory whole wheat bread that has exceptional flavor and texture, but is loaded with healthy ingredients.”

Peppered Parmesan

Veggie Bread Ingredients

2 teaspoons dried minced onion ½ teaspoon ready-to-use minced garlic 3 tablespoons (1 ¼ ounces) light olive oil 2-ounce wedge Parmesan or Parmigiano-Reggiano cheese, cut into a few pieces 2 to 3 medium carrots, peeled and cut into 1-inch pieces 2 ½ cups (11 ounces) King Arthur White Whole Wheat Flour, divided 2 to 2 ½ cups (10 to 12 ½ ounces) King Arthur Unbleached Bread Flour, divided 2 (¼ ounce) packages RED STAR® Platinum® Yeast ¼ cup (1 ½ ounces) dry steel cut oats 2 teaspoons salt 2 teaspoons coarsely cracked multi-colored peppercorns 2 tablespoons (1 ¼ ounces) granulated sugar ¼ cup (1 ¼ ounces) dry buttermilk powder 1 ¼ cups (10 ounces) water 1 large egg 1 cup (1 ¾ ounces) firmly packed fresh baby spinach leaves, stems removed and coarsely chopped ½ tablespoon (¼ ounce) unsalted butter, melted

Directions

1. Combine onion, garlic, and olive oil in a small bowl; set aside.

2. Pulse cheese in food processor until finely chopped (will be about ½ cup) and remove. Finely chop enough carrots in food processor to measure 1 cup (4 ½ ounces) and reserve.

3. In a stand mixer bowl fitted with paddle, mix together 1 ½ cups white whole wheat flour, 1 cup bread flour, yeast, oats, salt, pepper, sugar, and buttermilk powder.

4. Heat water to 120° to 130°F and pour over the dry ingredients; blend on low speed for 2 minutes.

Mix in egg, spinach, olive oil mixture, cheese, and carrots. Beat on medium speed 3 minutes.

5. Stir in remaining white whole wheat flour and enough bread flour to form a soft dough.

Remove paddle, cover dough with plastic wrap, and let it rest 15 minutes. Knead dough with hook until smooth and elastic, about 10 minutes. Transfer dough to a greased bowl; cover, and allow the dough to rise until doubled, about 1 hour.

6. Lightly grease two 9" x 5" loaf pans. Deflate the dough and divide into half. Shape into loaves by rolling each piece of dough into a 14" x 7" rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in pans, seam-side down; cover with plastic wrap, and let rise 45 to 60 minutes. A finger pressed into the dough should leave a mark that rebounds slowly. Near the end of the rise, preheat oven to 375°F. 7. Using a sharp knife or lame, cut three diagonal slashes, ¼" deep, in each loaf. Bake 30 minutes or until golden brown and an instant-read thermometer inserted near the center of the loaf registers about 200°F. Remove loaves from oven.

Brush with melted butter and after 5 minutes turn out onto a rack to cool.

Finalist Facts Patrice jokes that the only way that she keeps from "freezing to death on the northern Minnesota tundra" is by warming up her house with an oven filled with delicious bread. She explains that during those cold winter months, which last quite a while, she bakes at least once a week.

Her favorite tool in the kitchen is her handy-dandy Kitchen Aid mixer which helps make mixing just about any dough a breeze.

Patrice was a hair stylist for decades before retiring, but the years of intense work took a toll on her hands. She says that she loves to hand knead her creations, and she swears that doing so does wonders for her hands.

Nutrition Per Serving (1 slice, 59g): 120 calories, 3g fat, 3g fiber, 1g saturated fat, 0g trans fat, 20g carbohydrates, 10mg cholesterol, 200mg sodium, 5g protein, 2mg vitamin C, 1mg iron, 59mg calcium.

Yield: 2 loaves, 16 servings each.

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Pudding it a ll Together Meet Jane Fry and her Chocolate Swirl Loaves

By Audrey Schmitz

ane Fry, finalist from Elk Falls, Kansas, has always had the goal of qualifying for the National Festival of Breads contest. For many years Fry entered recipes in both the Kansas Festival of Breads and National Festival of Breads.

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“It always grieved me because I just couldn’t believe no one from Kansas had ever qualified. It has always been a goal of mine to maybe be the one that qualified from Kansas. So I feel honored that I am the first adult Kansan to ever qualify,” said Fry. After years of creating new recipes for the contest, her hard work has finally paid off by producing what she calls Chocolate Swirl Loaves.

Fry said she is always altering and changing her bread recipes by adding different ingredients.

Her original idea for the Time Saving and Simple Category was a recipe that called for Jell-O. This idea, however, did not work as well as she had anticipated.

“It was kind of nasty, but before I totally scrapped that idea I thought well maybe instant pudding would work,” said Fry. For her Chocolate Swirl Loaves she selected a soft roll type dough and decided to try adding the chocolate instant pudding as a filling.

“I brushed the butter on the dough and then put half a box of Hershey’s Special Dark Chocolate pudding on it. I divided the box between the two loaves and rolled them up and cut them in such a way that I thought was very pretty with the dark chocolate,” explained Fry. 14

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After her loaves finish baking she doesn’t try to add frosting to them, because she enjoys the mild chocolate flavor of the bread and the design the chocolate pudding adds to the dough.

“I like to see the braiding and the lines of the dark chocolate so I just brush it with butter when it comes out of the oven. I think it is pretty just as it is,” said Fry. Feeling very honored to represent Kansas and having achieved her goal of becoming a finalist, Fry is looking forward to baking her Chocolate Swirl Loaves at the 2015 National Festival of Breads on June 13, 2015, in Manhattan, Kansas.

Chocolate Swirl Loaves Ingredients

DOUGH 1 large egg Approximately 2 cups water (80°F) 1 ½ teaspoons salt 2 tablespoons (1 ounce) salted butter 5 tablespoons (2 ½ ounces) granulated sugar ¼ cup (1 ounce) nonfat dry milk 1 cup (3 ½ ounces) oldfashioned rolled oats 1 cup (4 ounces) King Arthur Premium 100% Whole Wheat Flour 2 ½ to 3 cups (10 ½ to 13 ounces) King Arthur Unbleached Bread Flour 2 ½ teaspoons RED STAR® Active Dry Yeast FILLING 6 tablespoons (3 ounces) melted salted butter, divided 1 (3.56-ounce) box dark chocolate instant pudding dry mix, divided 1 tablespoon (½ ounce) melted salted butter; for brushing on loaves

Nutrition Per Serving (1 slice, 46g): 120 calories, 4g fat, 1g fiber, 2g saturated fat, 0g trans fat, 19g carbohydrates, 15mg cholesterol, 160mg sodium, 3g protein, 0mg vitamin C, 1mg iron, 15mg calcium.

Yield: 2 loaves, 16 servings each.

Directions 1. Break egg into a 2-cup liquid measuring cup and fill to the 2-cup line with water. Place dough ingredients into bread machine pan and set on DOUGH cycle. Add additional water or flour as needed to form a soft dough.

2. Lightly spray two 8" or 9" round cake pans with nonstick cooking spray. Turn dough out onto a lightly floured surface, deflate it, and divide in half. Cover one half until ready to shape.

3. Roll other half into a 12" x 12" square. Brush 3 tablespoons melted butter, covering the entire dough, and sprinkle with half of the dry pudding mix, about 4 ½ tablespoons.

4. Tightly roll dough into a log, jellyroll style, and pinch seam together to seal. Place log seam-side down and lightly pat to 12".

5. Using kitchen shears, cut log lengthwise down the center, cutting completely through the log, stopping 1" from the end. Twist pieces together keeping cut edges up. Position twist in the pan (like a wreath) snipping the final 1" of dough. Twist, tuck and pinch dough to make ends meet. Repeat with other half. Cover loaves with plastic wrap and let rise 40 to 50 minutes, until almost doubled. Near the end of the rise, preheat oven to 350°F. 6. Bake 30 to 40 minutes. If needed, tent bread with aluminum foil during the last part of baking to prevent over-browning. The bread is done when it’s golden brown, and an instant-read thermometer inserted registers about 200°F. Remove loaves from oven and after a few minutes, turn out onto a rack and brush with melted butter.

Finalist Facts Fry is a repeat finalist in the Kansas Festival of Breads and won the Dinner Roll Category in 2002. Another year she was torn between two different bread recipes so she had her husband enter one. As a result, he ended up with the better of the two recipes.

The most rewarding part of baking for Fry is the delightful aroma of freshly baked bread.

She also enjoys sharing her food and seeing other enjoy it.

Fry and her husband are full time potters and have been in business for 39 years. They primarily make functional baking dishes and dinnerware for sale. Together they plan to display their wheat and sunflower embellished pottery pieces at the National Festival of Breads.

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Justifying a Twist on a Family Favorite Meet Amy Meiers and Her Rosemary Cardamom Twisters Finalist Facts

By Julia Debes er mother may not have been a baker, but her favorite baked treats inspired Amy Meiers’ entry into the National Festival of Breads. After a breast cancer diagnosis, Amy’s mother started a walking group with her girlfriends who called themselves “the Justifiers,” based on the pastries and chocolates they shared after their walks – a tradition that Amy and her mother also shared when walking around local Santa Rosa, California.

treats – rosemary. The resulting combination – Rosemary Cardamom Twisters – earned Amy a spot as a finalist in the Rolls Category for the National Festival of Breads.

“One of the fond memories I have of her is when we walked to my neighborhood bakery and got their amazing cardamom rolls… it was our special treat after our walk,” she remembered. “She always justified that a sweet treat was well deserved after any kind of walk! I wanted to re-create those cardamom rolls so I could make at them at home.”

The time spent tinkering in the kitchen is a stress reliever for Amy, who works as an escrow assistant for a title company.

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But, as Amy tweaked the recipe, she added a twist from another one of her mother’s favorite 16

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While her mother inspired the ingredients, her father’s cooking habits are responsible for her experimental baking style.

“He never follows the rules,” she said. “That inspired me to put twists on traditional recipes.”

“Most of the time it works,” she said. “It is fun to make something and say ‘Yeah, I made this from scratch!’ You get to show off what you have done.”

Amy has taken a four-day, cross-country road trip with her husband and son on the way to the National Festival of Breads.

Amy loved reading her mother’s cookbook collection when she was a child. Even though her mother did not cook much, her parents let a responsible young Amy experiment in the kitchen until they were home from work. She also watched her father’s Mexican family make homemade tortillas and bake in their horno, a mud adobe-built outdoor oven.

Amy took her experimental style cooking to the Sturgis motorcycle rally in South Dakota, where she competed in the Harley Davidson Big Burger Battle Championship.

Amy was the only nonprofessionally trained contestant, and she came in second to a woman who owns her own burger joint.

While she may have never been to Kansas, Amy is no stranger to agriculture. Her uncle and his family grow almonds in the California Central Valley. Their almonds are used in Clif Bars, which recently featured Amy’s family in a new video series called Farmers Speak.

Rosemary Cardamom Twisters Ingredients DOUGH 3 ½ cups (14 ounces) King Arthur White Whole Wheat Flour 1 to 1 1/3 cups (4 ¼ to 5 ¾ ounces) King Arthur Unbleached AllPurpose Flour ½ cup (3 ½ ounces) granulated sugar ½ teaspoon salt 2/3 cup (5 3/8 ounces) warm milk (110°-115°F) 1 (¼ ounce) package RED STAR® Active Dry Yeast 1/3 cup (3 ounces) warm buttermilk (110°-115°F) 3 large eggs 1 teaspoon vanilla extract ½ cup (1 stick, 4 ounces) unsalted butter, softened FILLING 1 teaspoon finely chopped fresh rosemary; 1 to 2 sprigs ½ cup (1 stick, 4 ounces) unsalted butter, softened 2 teaspoons ground cardamom 1 cup (4 ounces) confectioners’ sugar ¼ cup (1 7/8 ounces) firmly packed light brown sugar GLAZE ½ cup (4 ounces) water ¼ cup (1 ¾ ounces) granulated sugar

Directions 1. In the bowl of a stand mixer fitted with paddle, combine white whole wheat flour, all-purpose flour, sugar, and salt.

2. In a medium bowl, combine warm milk and yeast. Wait 5 to 10 minutes for mixture to foam (proof). Add buttermilk, eggs, and vanilla; stir to combine.

3. Pour yeast mixture into the flour mixture; mix 2 minutes. Beat in the butter. Switch to dough hook, and if needed, gradually add enough of the remaining all-purpose flour to form a slightly sticky dough.

Knead 10 to 12 minutes. Place the dough in a greased bowl, cover, and let rise 1 ½ hours.

4. While dough rises, make the filling. Remove rosemary leaves from the stems and chop leaves until very fine. Combine the filling ingredients and reserve.

5. Divide dough into two equal pieces. Roll out one piece into a square, 14" x 14". Spread half of the filling completely over the dough then fold into thirds.

6. Using a sharp knife, cut dough into 12 short strips. To shape, work with one piece at a time, keeping the rest covered. Gently stretch

each piece of dough while twisting each end 2 to 3 times, then coil the strip together and tuck the end underneath the coil. Place on parchment-lined 18" x 13" baking sheets. Repeat with remaining dough and filling.

7. Cover rolls with plastic wrap, and let dough rise until doubled, 30 to 40 minutes. Near the end of the rise, preheat oven to 375°F. Bake 15 to 17 minutes, until golden brown.

8. While rolls are baking, combine the glaze ingredients in a small saucepan, and cook over medium heat, 5 to 7 minutes or until mixture is slightly thickened. Remove rolls from oven; immediately brush with glaze and cool on a rack.

Nutrition Per Serving (1 roll, 70g): 230 calories, 9g fat, 3g fiber, 5g saturated fat, 0g trans fat, 34g carbohydrates, 45mg cholesterol, 65mg sodium, 5g protein, 0mg vitamin C, 1mg iron, 20mg calcium.

Yield: 24 rolls.

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The Cheesier the Better

Meet Mary Hawkes and her Cheddar 'N' Chiles Accordion Bread

By Jordan Hildebrand ost ten-year-olds would ask their parents for the latest and greatest toys, but not Mary. Growing up, Mary Hawkes, currently of Prescott, Arizona, would ask her parents to buy ingredients to experiment with. Even though neither of her parents were interested in baking, she would whip up concoctions that sparked her interest from cookbooks around the house, sometimes with mixed results.

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“I remember trying to bake breads by myself,” said Hawkes. “As a child I wasn’t too successful!”

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As Mary grew older and received an allowance, she vividly remembers that one of her very first purchases was a cookbook of her own, which she still has today.

Even though the pages are worn Hawkes still uses a variation of a raisin-oatmeal cookie that was printed in that book.

“That’s where my love of creating food came from,” said Hawkes. “Baking is so creative and therapeutic, and I love the challenge of it.”

After years of test baking and developing her skills, Mary has the art of baking down to a science.

“Baking is part chemistry, so pay attention to the proportion of ingredients,” Mary said. “If you don’t get the dry to wet ingredient ratio correct the product won’t turn quite right.”

Hawkes put her experiences to work while developing her Cheddar ‘N’ Chiles Accordion Bread, a recipe inspired by her southwestern home.

“I find that I incorporate a lot of regional ingredients into the food I create,” said Hawkes. “It’s just part of my culinary pantry. I really like cheddar and chilies, and I loved the way the bread turned out after the second or third try!”

Cheddar 'N' Chiles Accordion Bread Ingredients

Directions

1 ½ cups (12 ounces) warm milk (110°-115°F) 2 tablespoons (¾ ounce) granulated sugar 2 (¼ ounce) packages RED STAR® Active Dry Yeast 2 large eggs, beaten ¼ cup (2 ounces) light olive oil, plus 1 teaspoon 2 ¼ teaspoons salt ½ teaspoon crushed red pepper flakes ½ cup (2 3/8 ounces) yellow cornmeal 4 ½ to 5 cups (19 ounces to 21 ¼ ounces) King Arthur Unbleached Bread Flour, divided 8 tablespoons (1 stick, 4 ounces) softened unsalted butter, divided 1 teaspoon grated fresh garlic 2 cups (8 ounces) shredded reduced-fat Cheddar cheese 3 (4-ounce) cans diced mild green chiles, well-drained and patted dry

1. Place milk, sugar, and yeast into the bowl of a stand mixer fitted with paddle. Wait 5 to 10 minutes for mixture to foam (proof). Stir in eggs, ¼ cup olive oil, salt, red pepper flakes, cornmeal, and 1 ½ cups bread flour.

2. Switch to dough hook, and stir in 3 cups bread flour. If needed, gradually add enough of the remaining flour to form a soft dough. Knead on low speed 8 minutes, or until dough is smooth and elastic. Coat bowl with 1 teaspoon olive oil, and place dough in bowl. Cover, and let rise 1 hour.

3. Gently deflate the dough, and transfer to a lightly floured surface.

Cover with bowl and let rest 10 minutes. Line two 9" x 5" loaf pans with parchment, leaving a 2" overhang; brush parchment with 1 tablespoon of the softened butter.

4. In a small bowl, stir 6 tablespoons butter and garlic together. Divide dough in half. Roll each portion into a rectangle, 12" x 20". Brush half of the butter onto each rectangle. Evenly top with half the cheese and half the chiles.

5. Using a sharp knife, cut the dough crosswise into six 3 ½" x 12" strips.

Carefully stack the strips on top of one another. Cut the stack into six, 2" x 3 ½" pieces.

6. Turn the dough pieces on edge, cut edges up, and place them in the pan one in front of the other. (Squares should be standing up.) Repeat with remaining dough. Cover pans with greased plastic wrap, and allow to rise until nearly doubled, about 1 hour.

Nutrition Per Serving (1 slice, 56g): 150 calories, 6g fat, 1g fiber, 3g saturated fat, 0g trans fat, 18g carbohydrates, 20mg cholesterol, 230mg sodium, 5g protein, 1mg vitamin C, 1mg iron, 75mg calcium.

Yield: 2 loaves, 18 servings each.

7. Near the end of the rise, preheat oven to 350°F. Bake 40 to 45 minutes.

To prevent over-browning, loosely cover bread with aluminum foil. The bread is done when golden brown and an instant-read thermometer inserted into the center registers about 205°F. 8. Remove pans from oven, and brush loaves with remaining tablespoon softened butter. Cool bread in pan 10 minutes. Holding parchment, gently lift loaves from pans then remove parchment.

Finalist Facts While she loves baking her Cheddar ‘N’ Chiles Accordion Bread, her favorite thing to bake is an Orange Sweet Roll. The sweet and citrus flavors blend well for this delightful baked good.

While Mary developed her baking skills on her own, she passed her passion for baking on to her daughter. “She’s just now starting to explore cooking and baking,” said Hawkes. “But I am so excited to see where it goes for her!”

One tool that Mary can’t live without is her KitchenAid stand mixer. While she enjoys kneading every now and then, she admires the thorough job that the mixer does for her dough.

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This Bread Is Bananas!

Meet Ellie Sapat and Her Wild Maine Blueberry Banana Nut Bread

By Julia Debes llie Sapat from Falmouth, Maine, may have just finished her junior year of high school, but one quick conversation revealed she already has life pretty well figured out – at least when it comes to baking. Her quick bread recipe – Wild Maine Healthy Blueberry Banana Nut Bread – is the 2015 winner in the Youth Category for the National Festival of Breads.

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But, Ellie is quick to say she would not be so successful if it were not for her family.

“Our whole family really loves to cook and bake together,” she said. “I have pretty much been in the kitchen as long as I can remember.”

Ellie’s sister bakes a terrific bagel, her dad makes the omelets and she said her mother pretty much does it all. Ellie specializes in cookies and other sweet treats.

She said that she often helps her mother cook – organizing ingredients and shutting cabinet doors so her mother does not hit her head – but she is not afraid to take over.

“Sometimes, I even order her out of the kitchen so I can relax and bake,” she explained.

For her National Festival of Breads entry, Ellie stuck to a family favorite – banana bread.

“We make banana bread in the summer when bananas get ripe faster than we can use them. I have a basic recipe, but I like to play around with ingredients,” Ellie wrote in her recipe entry.

But, for this Kansas-based contest, Ellie wanted to incorporate some of her favorite local flavors.

“I am quite proud of my home state of Maine,” Ellie explained.

“So, I thought, how can I incorporate some of that Maine pride into my recipe?”

The answer was to substitute maple syrup for sugar and add blueberries to the banana bread mix.

“Everybody loves banana bread,” she said. “And blueberries and maple syrup are a tried and true Maine flavor combination that works so well everywhere.”

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Wild Maine Blueberry Banana Nut Bread Ingredients 2 cups (8 ounces) King Arthur White Whole Wheat Flour 2/3 cup (2 ½ ounces) finely ground almond meal 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt 1 teaspoon ground cinnamon 3 tablespoons (1 ounce) chia seed 2 large eggs 1/3 cup (3 ounces) vegetable oil (soybean oil) 1 cup (8 ounces) mashed ripe bananas (about 2) ¾ cup (6 ounces) plain nonfat yogurt 2/3 cup (5 ounces) maple syrup ¾ cup (4 ounces) dried wild Maine blueberries or coarsely chopped dried blueberries ½ cup (2 ounces) chopped pecans (optional) CINNAMON SUGAR TOPPING ¼ teaspoon ground cinnamon mixed with 1 ½ tablespoons granulated sugar

Nutrition Per Serving (1 slice, 71g): 210 calories, 8g fat, 5g fiber, 1g saturated fat, 0g trans fat, 30g carbohydrates, 20mg cholesterol, 180mg sodium, 5g protein, 1mg vitamin C, 1mg iron, 66mg calcium.

1 loaf, 18 servings.

Directions 1. Preheat oven to 350°F. Spray bottom of a 9” x 5” loaf pan with no-stick cooking spray with flour.

In a large bowl, stir together flour, almond meal, baking soda, baking powder, salt, cinnamon, and chia seed.

2. In a separate bowl, combine eggs, oil, bananas, yogurt, and maple syrup.

3. Add the banana mixture to the flour mixture and stir just until moistened. Over mixing the batter will make the quick bread tough. Fold in blueberries and pecans.

4. Spoon batter into pan, spreading evenly. Sprinkle with Cinnamon Sugar Topping.

5. Bake 60 to 65 minutes, tenting with aluminum foil after 40 minutes. The bread is done when a cake tester inserted in the center comes out clean or an instant-read thermometer inserted near the center registers 205°F. Cool in pan on rack for 10 minutes. Run a table knife around the edge of the loaf to loosen. Remove from pan and cool completely on rack before slicing.

Finalist Facts Ellie and her mother love to watch cooking shows, but their favorite is The Great British Bake Off. Ellie said she enjoys the friendly contestants and wellqualified judges – as well as the fake British accents she and her mother use to repeat the judges’ comments.

Ellie is not the first National Festival of Breads winner in her family. Her mother, Jessie Grearson, qualified for the 2009 National Festival of Breads in the Time Saving & Simple category with her Sweet Life Sweet Potato Focaccia.

Ellie will not be attending the National Festival of Breads for a good reason. She is using her award money to help fund a trip to Dallas, Texas, where she will compete in the National Speech & Debate Tournament. She qualified to perform her original oration, a memorized persuasive speech, about how not allowing high school students to fail is actually detrimental to learning. Good luck Ellie!

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Kale-Goat Cheese Artisan Olive Bread Merry Graham, Newhall, California

Special Award: Best Recipe Using Soy Ingredients Sponsored by the Kansas Soybean Commission

Ingredients 2 cups (16 ounces) plain soymilk ½ cup (4 ounces) water 1 ½ tablespoons (1 ounce) agave nectar 2 (¼ ounce) packages RED STAR® Active Dry Yeast 3 to 4 large (2 ounces) curly kale leaves 1 cup (4 ounces) King Arthur White Whole Wheat Flour 5 to 5 ¼ cups (21 ¼ to 22 ounces) King Arthur Unbleached All-Purpose Flour ¼ cup (1 ounce) wheat germ 2 tablespoons (½ ounce) ground flax seed 2 tablespoons (½ ounce) vital wheat gluten 2 tablespoons (½ ounce) soy flour 1 tablespoon (½ ounce) fine sea salt ½ cup (4 ounces) crumbled goat cheese ½ cup (2 ½ ounces) chopped Spanish green olives 2 tablespoons (1 ounce) soy oil or vegetable oil (soybean oil) 1 large egg plus 1 tablespoon water, for the egg wash GARLIC CHIVE BUTTER (OPTIONAL) 1 clove fresh garlic, grated ¼ cup (2 ounces) salted butter 2 tablespoons (¼ ounce) minced, fresh chives 22

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Directions 1. In microwave-safe bowl, heat soymilk, water and agave nectar, until 110° to 115°F. Add yeast and wait 5 to 10 minutes for mixture to foam (proof).

2. Tear kale off center veins. Using a knife, shred 2 cups loosely packed kale. Massage the shredded kale by taking a palm full and rubbing it back and forth with two hands for 10 seconds. Repeat until all kale is soft and has reduced in volume.

Tightly pack 1 cup kale.

3. In the bowl of a stand mixer bowl fitted with dough hook, add kale, white whole wheat flour, 5 cups all-purpose flour, wheat germ, flax seed, gluten, soy flour, salt, cheese, and olives. Combine on low speed.

4. Stir in yeast mixture and oil.

On medium speed, mix 3 minutes.

Knead dough 4 to 5 minutes. If necessary, gradually add remaining ¼ cup all-purpose flour to form a soft dough. Place in greased bowl; cover and let rise until doubled, about 1 to 1 ½ hours.

5. Line 2 large cookie sheets with parchment. Deflate dough, divide in half. Set aside one half and cover.

Shape the other half into a 6” round loaf and place on cookie sheet.

With kitchen shears, make cuts, ½” deep and 1” apart, around the outer edge of each loaf. With sharp knife, in the center of each loaf, make 5 slashes, ½” deep. Cover with plastic wrap, let rise, 30 to 40 minutes. (It’s

best to bake 1 loaf at a time. Allow 20 minutes before shaping the second loaf.)

6. While dough rises, place a shallow pan on bottom oven rack, and position second rack in the center. Preheat oven to 425°F. Right before baking each loaf, pour 1 ½ cups boiling water into pan.

7. After loaves have nearly doubled, brush on egg wash. Bake 30 to 35 minutes, rotating cookie sheet halfway through baking. To prevent over-browning, loosely cover bread with aluminum foil.

Bread is done when an instant-read thermometer inserted in the center registers about 200°F. Remove bread from cookie sheet and place on a rack.

8. If desired, combine in microwave-safe bowl the Garlic Chive Butter ingredients.

Microwave until butter has melted.

Brush butter on warm loaves and serve remaining with bread.

Nutrition Per Serving (1 slice, 47g): 100 calories, 2.5g fat, 1g fiber, .5g saturated fat, 0g trans fat, 16g carbohydrates, 5mg cholesterol, 300mg sodium, 4g protein, 2mg vitamin C, 1 mg iron, 11mg calcium.

Yield: 2 loaves, 22 servings each.

Orange-Scented Cream Cheese Kolaches Mary Shivers, Ada, Oklahoma

Special Award: Best Recipe Using C&H® or Domino® Sugar

Sponsored by C&H®/Domino® Sugar

Ingredients DOUGH ½ cup (4 ounces) warm water (110°-115°F) 1 (¼ ounce) package RED STAR® Active Dry Yeast 1 teaspoon C&H® or Domino® Pure Cane Granulated Sugar 1 cup (8 ounces) sour cream, room temperature ½ cup (1 stick, 4 ounces) unsalted butter, melted ½ cup (3 ½ ounces) C&H® or Domino® Pure Cane Granulated Sugar ¼ teaspoon salt 2 large eggs 2 teaspoons finely grated orange zest 4 cups (17 ounces) King Arthur Unbleached All-Purpose Flour, divided, plus ¾ cup (3 1/8 ounces) more for kneading and rolling 2 tablespoons (1 ounce) unsalted butter, melted

Nutrition Per Serving (1 kolache, 84g): 280 calories, 12g fat, 1g fiber, 7g saturated fat, 0g trans fat, 40g carbohydrates, 50mg cholesterol, 85mg sodium, 4g protein, 0mg vitamin C, 1mg iron, 31mg calcium.

Yield: 24 kolaches.

FILLING 1 ½ packages (8 ounces each) cream cheese, softened ¾ cup (5 ¼ ounces) C&H® or Domino® Pure Cane Granulated Sugar ½ teaspoon vanilla extract GLAZE 2 cups (8 ounces) C&H® or Domino® Pure Cane Powdered Sugar 1 teaspoon finely grated orange zest ¼ teaspoon vanilla extract 2 to 3 tablespoons (1 to 1 ½ ounces) water

Directions 1. In the bowl of a stand mixer fitted with paddle, combine water, yeast, and 1 teaspoon sugar. Wait 5 to 10 minutes for mixture to foam (proof).

2. Beat in sour cream, butter, sugar, salt, eggs, orange zest, and 1 cup flour. Exchange paddle for dough hook, and gradually add remaining 3 cups flour. Knead on medium speed 10 to 12 minutes, or until dough is smooth and elastic.

3. Transfer dough to a greased bowl, cover with plastic wrap, and let rise until doubled, about 1 ½ hours.

4. Line two 14" x 20" baking sheets with parchment. Deflate the dough, and transfer it to a lightly

floured work surface. Divide dough into 24 equal pieces and shape into smooth balls. Place 2" apart on baking sheets. Brush with melted butter. Cover; let rise until nearly doubled, about 45 minutes. Toward the end of the rise, preheat oven to 375°F. 5. While dough is rising, beat together filling ingredients. Use fingers to make a deep indentation in each ball, about 2" in diameter.

Spoon in 1 heaping tablespoon filling. Let rise 15 minutes.

6. Bake 20 to 23 minutes or until lightly golden, rotating baking sheets after 15 minutes. Remove from oven, and after 10 minutes transfer to racks to cool.

7. Whisk together glaze ingredients until smooth, and drizzle over cooled kolaches.

Note: For food safety reasons, store in refrigerator or freeze for later use.

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But termilk-Scallion Flatbr eads Jennifer Beckman, Falls Church, Virginia Special Award: Best Recipe Using White Whole Wheat Flour Sponsored by Farmer Direct Foods

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Ingredients

Directions

¼ cup (2 ounces) warm water (110°-115°F) ½ teaspoon granulated sugar 1 (¼ ounce) package RED STAR® Quick·Rise™ Yeast 3 to 3 ¼ cups (13 ounces to 14 ounces) King Arthur White Whole Wheat Flour 1 ½ teaspoons (¼ ounce) kosher salt 5 tablespoons (2 ½ ounces) unsalted butter, melted, divided 2/3 cup (5 ounces) buttermilk, room temperature 1 large egg, lightly beaten ½ cup (1 ¼ ounces) finely diced scallions, white and green parts Vegetable oil

1. Whisk together water, sugar, and yeast in a glass measuring cup and wait 5 to 10 minutes for mixture to foam (proof).

2. In the bowl of a stand mixer fitted with dough hook, combine 3 cups white whole wheat flour and salt. Add yeast mixture, 3 tablespoons melted butter, buttermilk, and egg; beat on low speed 2 minutes. Scrape bowl as needed.

3. Knead on medium speed 2 to 3 minutes, until smooth and elastic, adding flour as needed to form a soft dough that cleans the sides of bowl. Knead the scallions into the dough. Place dough in a greased bowl, cover with plastic wrap, and let rise until doubled, 30 to 40 minutes.

4. Preheat a large skillet or a 2-burner griddle, preferably cast iron, over medium-low heat 5 to 6 minutes. Lightly oil skillet, wiping away excess with a paper towel.

5. Divide dough into 8 equal pieces. Shape each piece into a ball, and roll into a 6" to 8" round, about ¼" thick. Working in batches, transfer the dough rounds to the hot skillet.

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6. Cook one side until bubbly, 1 to 1 ½ minutes, then flip and cook second side until lightly golden, about 1 to 1 ½ minutes. If the flatbreads are not bubbling, adjust the heat.

7. Lightly brush one side of flatbreads with remaining melted butter; remove to a platter and cover. Serve warm.

Nutrition Per Serving (½ flatbread, 48g): 130 calories, 4.5g fat, 3g fiber, 2.5g saturated fat, 0g trans fat, 19g carbohydrates, 20mg cholesterol, 200mg sodium, 4g protein, 1mg vitamin C, 1mg iron, 17mg calcium.

Yield: 8 flatbreads, 16 servings.

National Festival of Breads Sponsors

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2015 Presenters

8:30 a.m.

“History on a Piece of Cloth: Kansas Flour Sacks” Nancy Jo Leachman, Information Service Librarian, Salina Public Library fascinating collection of over 120 Kansas flour sacks is used as a vehicle to learn about the depression era, especially in Kansas. PowerPoint slides are augmented by several actual sacks for personal examination. The collection is predominantly from the 1920s through the 1940s. These are not calico fabric sacks, but are printed with the name, location and logo of the mill. They are mini-billboards of their time, expressing political views, advertising trends, marketing schemes, cultural themes, nutrition advancement and more. The audience will be given time to ask questions and share their own stories.

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Nancy Jo Leachman has been a reference librarian for 40 years, getting her master’s degree in 1975 from the University of North Carolina. She lives and works in Salina but has a vacation home in her mother’s hometown of Lucas for when she needs to get out of the big city. She started collecting flour sacks about 14 years ago. First attracted by their artwork, flour sacks embody many aspects of Kansas and U.S. history such as agriculture, art, marketing, nutrition and politics. An ardent Kansas Explorer, people think she’s joking when she says she moved to Kansas for the wind, but she’s not.

9:30 a.m.

12:30 p.m.

“Bake to Rock the World” Sharon Davis, Home Baking Association f you can bake, why not share the wealth and bake with your grands, senior centers, friends, family, slumber parties, baby sitting or child care, for classrooms and clubs?! Don't tell kids, but its a great boost to literacy, team work, math, science and our future engineers!

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Davis will demonstrate key baking methods, science activities and recipes for baking together in kitchens and out! Highlights include flour and leavening science, wholegrain how-tos, and four great flatbreads to bake using HomeBaking.org resources and Baking with Friends.

Sharon Davis brings 30 years of family and consumer sciences and home economics education to baking. Sharon’s roots on an Iowa family farm, Iowa State and Kansas State University education plus work in home health care, nutrition education, test kitchens, extension community and classroom teaching, spokesperson training and hundreds of baking workshops coast to coast have provided rich opportunities to learn “what consumers want to know about ingredients and baking.” Sharon continues to enjoy teaching all ages through workshops, webinars and HomeBaking.org resources.

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Sponsored by Red Star Yeast

10:30 a.m.

“How to make bread in five minutes a day” Zoë François, author of Artisan Bread in Five Minutes a Day he secret is a super fast no-knead dough that is mixed and refrigerated for up to two weeks. You’ve made enough dough for many loaves, so you can take a piece from the fridge whenever you need it. Mix once, bake many loaves. Zoë François will show you how to mix up a quick batch of dough from her book, Artisan Bread in Five minutes a Day, and then create a simple baguette, pizza, a fanciful wreath bread and caramel sticky rolls, all from that one dough!

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Zoë François is the co-author of the best selling cookbook series Artisan Bread in Five Minutes a Day. She is a pastry chef trained at the Culinary Institute of America. In addition to teaching baking and pastry courses nationally, Zoë develops dessert menus for award-winning restaurants, and creates recipe content for The Cooking Channel, Fine Cooking Magazine, Cooking Club magazine, zoebakes.com and Craftsy.

She lives in Minneapolis with her husband and two sons.

11:30 a.m.

2:30 p.m.

“Learn Bake Share with King Arthur Flour” Nate Sandel, baking instructor, King Arthur Flour’ s Bake for Good program ing Arthur Flour believes that baking and doing good go hand in hand. In this fun and informative Bake for Good demonstration, that is great for children and adults alike, you’ll explore the differences among wheat flours, investigate the mystery of how ingredients work, learn bread kneading and shaping technique tips, and more. You’ll be able to master the recipe for basic bread dough to make loaves, pizza, cinnamon rolls, and pretzels – all which are perfect to share with your family, friends, or neighbors in need. So matter whether you’re a firsttime baker or experienced pro, you’ll take home helpful tips that will have you baking with confidence!

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Nate Sandel was born and raised in Western Michigan. His love for baking was fostered at a young age by Mrs. Michaelson, owner of the local bakery, where Nate could be found every day after school chatting with the regulars. When he’s not traveling around the country teaching, Nate enjoys exploring the beaches and forests of the Pacific Northwest, attending the ballet, and spending time in the kitchen. He lives in Astoria, Oregon, with his wife and young daughter.

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12:00 p.m.“Cooking Outstanding Ribs” 1:00 p.m. “Moist & Tender Chicken”

Rod Gray, Pellet Envy

2:00 p.m.“Beef brisket and burnt ends: The Kansas City delicacy of BBQ” ellet Envy is serious about barbecue. After all, you get out of it what you put in. Rod and Sheri Gray have poured their blood, sweat, and tears into their barbecue, and it shows. Barbecue National Champions in 2009, Pellet Envy has gone on to be featured multiple times on the hit show BBQ Pitmasters. They travel the country cooking, competing and teaching their brand of barbecue. From Kansas City, the city known best for it’s barbecue, Rod and Sheri have been to the four corners of these United States to represent America’s only true cuisine. They’ve even launched a product line of their own rubs and sauces, called EAT Barbecue. With names like Zero to Hero and The Next Big Thing, these products were developed and refined over many years of use on the competition trail. Now available across the country and in the hands of serious barbecue competitors, the EAT Barbecue brand is racking up win after win.

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“Stop Hunger Now”

Kelly Olson, Red Star Yeast and Chessney Barrick Pullen, Stop Hunger Now ost of us will never know how it feels to be truly hungry, yet one in every eight people on Earth goes to bed hungry each night. Every day more than 25,000 people die of hunger and hunger-related causes. The facts about chronic hunger across the globe are staggering and this is why Lesaffre/Red Star Yeast joined forces with Stop Hunger Now to launch a ‘Baking the World a Better Place’ campaign last October.

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Stop Hunger Now is driven by the vision of a world without hunger. Their mission is to end hunger in our lifetime by providing food and life changing aid to the world’s most vulnerable and creating a global commitment to mobilize the necessary resources.

Learn more about the Red Star Yeast/Stop Hunger Now partnership and how you can help us provide hope and opportunity to those in need.

Kelly Olson bio: Kelly Olson currently manages the Consumer Relations/Digital Marketing team for the Consumer Yeast Division of the Lesaffre Yeast Corporation. In addition, she is the voice of ‘Carol Stevens’, a persona that was created by RED STAR Yeast back in the 50’s to assist home bakers via phone and email with their yeast and baking questions. Lesaffre consumer brands include RED STAR, SAF and Bakipan yeast products.

Kelly is a graduate of Valparaiso University and holds a bachelor’s degree in Chemistry. Prior to her current position, Kelly managed the company’s wholesale bakery and foodservice technical support department. She resides near Milwaukee, Wisconsin, with her husband and two daughters.

Chessney Barrick Pullen bio:

Prior to working at Stop Hunger Now, Barrick developed her career in the advertising industry as a marketing consultant with WROX, Norfolk, Virginia and top rated station, WGH-FM, Virginia Beach, Virginia.

Pullen is an active member in the community and supports Spring Branch Community Church, Surfrider Foundation, Chesapeake Bay Foundation, ORPHANetwork and the Adult Congenital Heart Association.

She is a graduate of Old Dominion University, class of 2001 and holds a Bachelor of Science in Business Administration with a concentration in marketing.

Barrick was born and raised at the coast and currently resides in Virginia Beach, Virginia where she pursues her passions for cooking, gardening, and traveling.

Chessney Barrick Pullen joined Stop Hunger Now, a non-profit international hunger relief organization, in July 2007 and serves as the director of communications and cause marketing. She provides leadership and support in achieving the organization’s mission, focusing on cause marketing, public relations, and fundraising.

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Sowing the

By Audrey Schmitz

The life of a wheat seed from kernel to flour

lat breads, Asian noodles, pan bread, hard rolls, general purpose flour and cereal. These delicious breads, noodles and cereals have vastly different tastes and textures, but they do have one thing in common…Hard red winter wheat! But this wheat flour doesn’t just appear on grocery shelves or in your food. So how does a tiny kernel end up in some of our favorite dishes?

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Hard red winter wheat is the most popular variety of wheat planted in Kansas. Farmers use grain drills to plant the wheat seeds in October or November.

The drill creates a furrow or groove in the soil, drops the seed in at an even depth, covers the seed, and packs the soil.

Wheat planted in the fall will grow about six inches tall before the first freeze. After the first freeze the wheat plant stops growing and becomes dormant until spring. After warming up in the sunshine and hopefully with some rain the plants start growing again and produce new leaves.

As the wheat plant continues to grow, new shoots called “tillers” are sent up from the root of the plant. Each tiller is complete with its own leaves, stalk, and head.

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a long, stiff stalk that grows in spurts marked by nodules. A head of wheat develops on each stem and becomes visible beneath the sheath.

The head of wheat emerges elegantly from the sheath and begins to flower in June.

Pollination and fertilization occur a few days after the head emerges.

From this process new embryos and endosperm form to grow into seed kernels. As the weather turns warmer, the kernels ripen, lose their moisture and become brittle while the plant turns from green to tan to yellow and finally a golden color.

When the weather cooperates, and the wheat is ripe, the farmer must move quickly. He checks the wheat by rubbing a wheat head between his hands, blowing the chaff away and then chewing some of the grain. If the kernels crack easily and get soft as they are chewed, the wheat is ready to harvest.

The farmer will work long hours driving a combine across the fields to harvest the grain stopping only for a short while to have lunch in the middle of a field. The combine cuts the wheat, separates the grain from the straw, and stores the kernels in a storage

bin called the hopper. It takes a combine nine seconds to harvest enough wheat to make 70 loaves of bread. Once the hopper is filled, the wheat is unloaded into a truck or semi that hauls the grain to the grain elevator.

Workers at the grain elevator help empty the wheat into a very deep pit. Machinery in the grain elevator raises the wheat into a tall bin. Wheat that is sold for food is sent by train or truck to a mill. The mill is where the wheat is cleaned, conditioned and ground up to be made into flour.

The cleaned and conditioned wheat is blended with other types of wheat in a process called gristing to make different kinds of flour. The gristed wheat passes through break rollers that crack each grain into its three parts: wheat germ, bran and endosperm.

Sieves sift the three separated parts into different streams. Once the parts are separated they can be blended to make different types of flour. White flour is made from the endosperm only and whole wheat flour uses all parts of the kernel.

The different flours are packaged and sent to stores and bakeries where they can be turned into the delicious goodness of your favorite breads, noodles and cereals.

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Faces of Harvest Kenneth Palmgren hen Kenneth Palmgren, a wheat farmer from Edson, talks about young people, you can practically hear the smile on his face. Palmgren loves to talk about the adventures that his young grandchildren have on the farm. The grandkids love to interact with newborn calves and help their grandmother, Virginia, around in the kitchen. But, the grandchildren aren’t the only young people that Palmgren is excited to talk about.

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Kenneth Palmgren, a farmer from Edson, loves the wheat industry and what he does.

“I love to see young people heading back to the farm,” said Palmgren. “They want to move back and raise their kids in the lifestyle that they grew up in, and that’s so exciting. You didn’t see young people move back for a long time, but now, for some reason, you see it quite a bit.”

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Palmgren operates a farm with land in both Sherman and Thomas counties. He has been farming full time since 1975 after previously being a math, physical education, driver’s education teacher and coach at the local high school.

Palmgren has been active both in his community, by serving at his local church and working with county FFA chapters, and in the agricultural industry. He has worked extensively with the International Grains Program in the past, promoted the short courses at the institute during his travels to Cuba and Brazil and has encouraged the folks he meets to learn more about the industry.

“Agriculture is very valuable to the state of Kansas,” said Palmgren. “I’m always interested in learning more about wheat and technology.”

Palmgren has seen the wheat industry change through the many years he has been farming.

“Just in the last ten years so much has changed,” Palmgren said. “There is so much technology that makes farming easier and more efficient. I’m excited to see what comes next.”

As Palmgren reflected on his love for farming and why he chose to come back, he spoke words that describe many farmers from his generation. “I suppose I came back because no matter how hard you try, you can’t take the farm out of the boy.”

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By Audrey Schmitz

Reaping

hen I was younger, my mother would make peanut butter and jelly sandwiches for lunch. Being a picky eater, I would always tear the crust off my bread.

She would tell me that if I didn’t eat my crust, I wouldn’t be able to whistle someday. As I grew older, I realized that this was not true.

Turns out all she wanted was for me to eat all my food and gain the healthy nutrients that come with the bread crusts.

During digestion, complex carbohydrates break down slowly and are converted to sugar giving the body a time-release source of energy. The energy is stored in the liver and muscles as glycogen, a quick efficient energy for muscle movement and exercise.

Forty-five percent of a person’s diet and total calories consumed per day should be in the form of carbohydrates. Wheat and bread products are some of the best food sources for complex carbohydrates.

These carbohydrates are used to fuel the body with energy to deliver essential nutrients to cells.

The bran, or outer layer of a wheat kernel, contains the most fiber. The endosperm, or middle layer, is comprised of mostly protein and carbohydrates with some B vitamins. The inner germ layer includes trace minerals, unsaturated fats, B vitamins, antioxidants and phytonutrients.

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Wheat not only contains vital carbohydrates for energy, but is also a good source of fiber, major B vitamins, and iron.

Health benefits depend on which parts of the kernel are used when making the different types of flour. Enriched white flour is made with only the endosperm.

During the milling process many of the nutrients from the bran and germ layers are lost.

Through enrichment the nutrients are replaced and the existing nutrients are added back at twice their original amounts.

The valuable nutrients in enriched white flour are folic acid, iron, soluble fiber and B vitamins such as thiamin, niacin, and riboflavin.

Folic acid is needed for cell growth and blood production in the body.

Iron is an essential mineral used by red blood cells to transport oxygen throughout the body.

the Benefits The soluble fiber in enriched white flour prevents diseases such as pellagra and beriberi.

It also reduces cardiovascular disease and Alzheimer’s disease by protecting neurons critical for learning and memory.

Whole-wheat flour contains the entire wheat kernel and is extremely nutritious. All the nutrients from the bran, germ, and endosperm take the body longer to digest allowing more nutrients to be broken down and absorbed into the blood stream.

Whole-wheat flour contains insoluble fiber, which is considered a bulk fiber. This fiber assists the body in absorbing smaller amounts of fat and aids weight management by creating

a full satisfied feeling. Insoluble fiber also helps reduce the risks of diverticular disease, constipation, and diarrhea by absorbing water and moving intestinal contents more quickly.

Protection against a variety of cancers is another benefit provided by whole-wheat flour.

Insoluble fibers in the flour decrease the transit time of foodstuffs in the digestive tract and clean out cancer causing substances. Whole grains are also a concentrated source of protective antioxidants that decrease oxidation in cells, and phytonutrients that may block DNA damage and suppress cancer cell growth.

Whole wheat helps to lower the level of triglycerides in blood cholesterol and slow the buildup of arterial plaque decreasing the risk of heart disease. It also helps regulate blood sugar levels by slowing down the conversion of starches into sugar, thus improving the control of insulin and reducing the risk of diabetes.

To this day I still cannot whistle, even though I eat every single bread crust. But thanks to my mother's knowledge of the health benefits of grains, I gained so much more.

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