Cheesy Grits

Ingredients

  • 2 cups whole milk
  • 2 cups water
  • 1 1/2 teaspoons kosher salt
  • 1 cup grits
  • 1/2 teaspoon freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 4 ounces sharp cheddar, shredded

Directions

Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the grits while continually whisking. Once all of the grits have been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent sticking or forming lumps. Cook for 15-20 minutes or until mixture is creamy. Remove from heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time.

Cornbread

Ingredients

  • 2 cups coarsely ground cornmeal
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 egg (at room temperature, beaten)
  • 4 tablespoons unsalted butter (melted and cooled)
  • 4 tablespoons honey (or equal amount of sugar)
  • 1 1/2 cups plain yogurt (room temperature, can substitute equal amount of sour cream or buttermilk)

Directions

Preheat oven to 400 F. In a large bowl, mix the cornmeal, salt, baking soda, and baking powder. In a separate bowl, mix the egg, butter, yogurt, and honey. Create a well in the dry ingredients and pour in the wet ingredients. Mix until just combined. Pour the mixture into a 12-inch cast iron pan. Bake for 20-30 minutes (closer to 20 in a cast iron pan), or until lightly golden brown on top, golden brown around the edges, and a toothpick inserted in the center comes out clean.

Buckwheat Pancakes

Ingredients

  • 3/4 cup buckwheat
  • 3/4 cup flour  (or use all buckwheat)
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 3 tablespoons melted butter (or oil)
  • 1 egg
  • 1 cup whole milk

Directions

Mix all dry ingredients. Pour melted butter over. Beat egg and mix with half of milk. Pour and mix with dry ingredients. Gradually add the rest of the milk until the right consistency is achieved.

Whole Wheat Bread

Ingredients

  • 1 bag of Deep Roots Milling Whole Wheat Bread Mix
  • 1 3/4 cups of water between 90 ~ 95 degrees F
  • 1/2 tsp instant dried yeast

Directions

Combine the bread mix and water in a 12 quart bowl and mix by hand until incorporated.   Let rest for 30 minutes. Add the yeast evenly over the top of the dough and mix by hand, wetting your working hand before mixing so the dough doesn't stick to you. Once the yeast has fully been incorporated, fold the dough over itself 5 or 6 times until the dough has some tension to it.  Let the dough rest for a few minutes then repeat folding for another 30 seconds or until the dough tightens up.

The dough needs 3 gentle folds.  It's easiest to apply the folds during the first 1 1/2 hours.  Afterwards is ok, but make sure to leave the dough alone during the last hour of rising. Apply the first fold about 10 minutes after mixing and the remaining folds during the next hour. When you see the dough spread out in the bowl, it's time for the next fold.

After the dough has tripled in size, roughly 5 hours, it is time to shape and proof.  Dust your proofing basket (or use another bowl) with flour.  Shape the dough into a medium tight ball and place seam side down in the basket. Cover with a kitchen towel and let stand for another 1 1/4 hours (you can also refrigerate over night and bake the following morning).

Now it is time to bake. At least 45 min prior to baking put a Dutch oven on the lower rack with its lid on.  Preheat the oven to 475 degrees F. Once the Dutch oven has been in the oven for at least 45 min, remove it. Put the dough inside the Dutch oven and put back in the stove. Bake for 30 mins with the lid on, then remove the lid and bake for another 15-20 min.

Remove the Dutch oven and carefully tilt it to turn the loaf out. Let cool on a rack for 20 min before slicing.

Whole Wheat Pizza Dough

Ingredients

  • 1 bag of Deep Roots Milling Whole Wheat Pizza Dough Mix
  • 1 3/4 cups of water between 90 ~ 95 degrees F
  • 1/2 tsp instant dried yeast

Directions

Combine the pizza dough mix and water in a 12 quart bowl and mix by hand until incorporated.   Let rest for 30 minutes. Add the yeast evenly over the top of the dough and mix by hand, wetting your working hand before mixing so the dough doesn't stick to you. Once the yeast has fully been incorporated, fold the dough over itself 5 or 6 times until the dough has some tension to it.  Let the dough rest for a few minutes then repeat folding for another 30 seconds or until the dough tightens up.

The dough needs 1-2 gentle folds.  It's easiest to apply the folds during the first 1 1/2 hours.  Afterwards is ok, but make sure to leave the dough alone during the last hour of rising. Apply the first fold about 10 minutes after mixing and the remaining folds during the next hour. When you see the dough spread out in the bowl, it's time for the next fold.

After the dough has doubled in size, roughly 5 hours, it is time to divide your dough into 3 equal balls, each being roughly 300 grams.  Next shape each piece into a medium tight ball. Put the dough balls on a lightly floured baking sheet, leaving space for them to expand. Lightly oil or flour the tops and cover with plastic wrap. Let them stand at room temperature for 30 min and then place in the refrigerator for 30 min. Afterwards you are ready to bake using your favorite method. We like to use an iron skillet to do a deep dish pizza.