Open Harvest Recipes

Chapati & Tortilla Breads

• 2 cups whole wheat flour
• 1 cup unbleached all purpose flour
• 1 cup warm water
• 1/2 teaspoon salt

Combine flours and salt in large bowl. Add warm water, 3/4 cup at first, then add additional water. Form into a ball and knead dough for 5 minutes. Divide in half, put in plastic zip-lock bags. Let rest 30 minutes. Divide doughs into 6 balls each.

For Chapati, roll into 5" to 6" rounds. Grill on well-oiled grill at medium heat (when coals are starting to get white around edges.) Grill Chapati until they begin to puff up and turn brown, about 1 minute on each side. Cut into fourths and serve with your favorite dips, such as hummus, etc.

For tortillas, roll into 8" rounds. Grill on well-oiled grill at medium heat (when coals are starting to get white around edges.) Grill tortillas for less than one minute. Tortillas can be stacked on the grill and gently turned until all are baked. Serve with salsas or your own favorite recipes using tortillas. If using tortillas later, cool and place in zip-lock bags and refrigerate or freeze.

Crusty Cornbread

• 2 cups flour
• 1 teaspoon sea salt
• 2 Tablespoons baking powder
• 2 cups cornmeal
• 1/4 cup honey
• 2 eggs, beaten
• 2 cups milk or soy milk
• 1/2 cup canola oil

Preheat oven to 425 degrees. Mix dry ingredients together. Add remaining ingredients. Stir until just moistened. Pour into a greased 9" x 13" pan. Bake 20 to 30 minutes or until an inserted toothpick comes out clean.

Pizza & Focaccia Breads

Note: for added flavor, you may add fresh herbs to dough when kneading.

• 1 cup warm water
• 1 package yeast
• 1 Tablespoon honey
• 3 cups unbleached all purpose flour
• 1 teaspoon salt
• 3 Tablespoons olive oil

Combine water, yeast and honey; let stand 5 minutes until bubbly. Combine flours and salt, add to yeast mixture along with oil. Mix until a ball forms and knead until smooth, about 5 minutes. Divide dough into halves. Place into plastic zip-lock bags.

For Focaccia, let rise at room temperature for at least 30 minutes. Roll out to desired thickness and add favorite toppings such as fresh herbs, sea salt, olive oil, sun-dried tomatoes, etc. Use well floured pizza paddle to roll out dough and place on oiled grill. Grill with cover on. Coals should be white (high heat). Bake 3 to 5 minutes, or until done. Cardboard works just as well as a pizza paddle to transfer bread dough to and from grill.

For pizza, place dough in fridge for at least 30 minutes. Roll out to desired thickness. Place cheese on first, and bake on oiled grill until cheese melts. Add sauce and favorite toppings. This is a good time to add soaked herbs or wood chips to coals to add a smoky flavor to pizza. Return pizza to the grill. Grill with cover on. Bake 3 to 5 minutes, or until done.

Ten Grain Muffins

Provided by Bob's Red Mill

• 1 large egg, room temperature
• 1/2 cup turbinado sugar
• 1 cup white flour, unbleached
• 1 cup Bob's 10-Grain Cereal
• 1 tsp sea salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1-1/4 cup milk
• 3 tablespoon honey
• 1/3 cup butter or margarine

Mix Bob's 10 Grain Cereal and milk, and allow to stand for 10 minutes while preheating oven and assembling other ingredients. Cream sugar, butter and egg together. Add dry ingredients to cereal and milk. Stir only until mixed. Spoon into greased muffin pan. Bake in 400° F oven for 15 minutes. Makes 12 muffins.

Tea Recommendations: Serve muffins with a black tea like Earl Grey, English Breakfast or Chai Spice. Add milk for a creamier tea.