Baker Hill Farm

Homemade - Homegrown - Homeschooled

Archives for January 2023

The BEST Zucchini Muffins

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Ready for a crowd pleasing recipe that will bring joy to your family? Then make these zucchini muffins!

This recipe makes a double batch (24-28 muffins). These muffins freeze so well, but you may not have enough left over to freeze!

Are these muffins a dessert or a breakfast? They have oatmeal…. but you decide 😆!

Zucchini Muffins (Double Batch!)

Zucchini Muffins (Double Batch!)

These are the best zucchini muffins you will ever have!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 3 cups flour (I use soft wheat flour I grind at home)
  • 3/4 cup of old fashioned oats
  • 3 cups of sugar
  • 1 1/2 tsp salt
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 cup of oil
  • 2/3 cup water
  • 1 1/2 cups shredded zucchini
  • 2 eggs

Instructions

  1. Mix the first 6 ingredients. Preheat oven to 375 degrees F.
  2. Add the remaining ingredients. Your batter should be nice and thick.
  3. Add to muffin cups about 2/3 full. Bake for 19-25 minutes.
© bakerhillfarm

Focaccia Made with Freshly Milled Flour

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This focaccia bread is delightful! Not only that, it is packed with nutrition as it’s made using whole grain flour.

If you’ve been around for a minute or two, you probably already know I have really been enjoying milling mr own grain. Honestly friends, the bread I’m eating from milling my own flour is actually making me feel better. I have more energy throughout the day and I feel full longer!

It is a major bonus that the recipes I’ve been creating are absolutely delicious! This one right here is no exception!


To mill my grain I use a Harvest NutriMill.

That is an affiliate link ♥️.

Focaccia Made with Whole Grain Flour

Focaccia Made with Whole Grain Flour

This amazing focaccia bread is made with freshly milled whole grain flour and is so versatile! Your family will love it!

Prep Time 2 hours
Cook Time 26 minutes
Total Time 2 hours 26 minutes

Ingredients

  • 3 1/2 cups of whole grain, hard wheat flour (up to 1/2 a cup may be soft wheat)
  • 1 1/2 cups of water
  • 2 1/2 TBSP of yeast
  • 1 1/2 teaspoons of salt
  • 1 1/2 teaspoons of Italian seasoning
  • 2 TBSP of EVOO plus more for drizzling
  • Toppings of choice! My favorite is sliced tomatoes, shredded cheese, and minced garlic!

Instructions

  1. Combine flour, salt, and Italian seasoning in a stand mixer fitted with a dough hook attachment.
  2. Add yeast to warm water and let bloom.
  3. Add 2 TBSP of EVOO to flour mixture. Pour in water and yeast. Let knead for 8 minutes. Dough should be moist, but well kneaded. It should pull from the sides a bit, but still cling to the bottom of the bowl. Cover and let rise about 1 hour.
  4. Place on a lined 9x13 pan in a rectangular shape or in a lined 13 inch cast iron skillet. Let rise for about an hour.
  5. Drizzle with EVOO generously! Top with toppings of choice and a little salt. Use your fingers to dimple the dough all over the surface.
  6. Bake at 425° F for 25-27 minutes.
© Baker Hill Farm

Bread Using Freshly Milled Flour

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Many people think that sourdough bread is the epitome of healthy bread. I’m sorry to say that this thought process is not a good one.
The thinking is that sourdough fermentation makes the substance in the flour more digestible for your body. The nutrients within should be more available for your body to use up. This matters very little if the flour you start with is devoid of nutrients.


Whole grains or freshly milled flour contains up to 40 of the 44 essential nutrients you need to live. Sifting flour and and “enriching” it is a very sad substitute for nourishing whole grains.

To enrich flour, 3 B vitamins, iron, niacin, thiamin, and riboflavin have been added. This may sound good at first, but consider that the process of sifting the whole grain flour leads to somewhere between 25-30 nutrients readily available in the whole grain being lost or reduced drastically. 

For my family, the fluffy white bread is not worth it. Not only are whole grains incredibly nutritious, they’re also delicious. A depth of flavor comes from the complete grain that cannot be found in sifted flour. 

Now, I do believe that sifted white flour has its place (a delightfully buttery croissant anyone?)… but I firmly believe that whole grains needs to make their way back into homes nourishing families. This may not look like wheat for your family- for the gluten intolerant, there are other options & I’m sure you know them! 

I encourage you to research when sifted flour started being sold regularly, when people stopped milling their own grain or taking it to the town’s mill. Now compare that with the onset of chronic disease, supermarkets, and commercially processed foods. 

The recipe below is baked in my 13 inch Pullman bread loaf pan. Find it here. To mill my flour I use a Harvest NutriMill. You can find that here.

These are affiliate links.

Bread Using Freshly Milled Flour

Bread Using Freshly Milled Flour

This bread recipe uses flour milled at home to get a delicious, whole grain product your family will love!

Ingredients

  • 6 cups of hard white or hard red wheat flour (4 cups of wheat berries)
  • 1/2 cup of sweetener of choice
  • 1 teaspoon of salt
  • 1/2 cup of oil of choice (I use avocado, melted butter, or melted coconut
  • 1 TBSP of yeast
  • 1 3/4–2 cups of water
  • 1 egg
  • 2 TBSP vital wheat gluten (optional)

Instructions

  1. Dissolve yeast in warm water. Let sit while you mix the remaining ingredients.
  2. Add 3/4 of your freshly milled flour (and vital wheat gluten if using it) to your mixer. Add in water & yeast once the yeast is frothy. Let sit covered 20-30 minutes.
  3. In a separate bowl, combine oil, sweetener, and egg.
  4. When the time is up, add in remaining flour as well as your oil mixture.
  5. Mix to combine, then let your mixer knead 6-10 minutes. If working by hand, knead 15 minutes. It is difficult to overwork whole grains. You want to develop the gluten well.
  6. Let rise in bowl, covered, until puffy (1 hour or so). Shape into a loaf and divide into two equal parts. Grease two 9x5 inch bread pans well. Put your dough in and let rise into puffy, but not spilling over. This will depend on the temperature in your home. Between 30-45 minutes.
  7. Bake at 350° 24-27 minutes. Let cool 10 minutes and then remove from pan. Let cool before slicing with a bread knife or electric knife.
© Baker Hill Farm

Oatmeal Jam Bars (Using Canned Fruit!)

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I absolutely love this recipe!!! This is a delicacy in my family, that is just how good these bars are.

My favorite thing about these bars are that you can use any fruit based product from your refrigerator or pantry that you need to use up. This is perfect for those strange fruits you canned but don’t know what to do with really (ahem, plums).

Buttery, hearty, and sweet…. this bar makes a filling breakfast and a delicious dessert. Alongside bacon for breakfast or serve it warm with ice cream for that after dinner fix!

These bars are also great for meal prepping. All you need to do is let them cool, refrigerate for about 30 minutes to an hour, and slice them up. They freeze really well!

Oatmeal Jam Bars

Oatmeal Jam Bars

These delicious oatmeal jam bars can be made with canned fruit, jelly, or jam! Perfect for a breakfast or dessert.

Ingredients

  • 2 cups flour
  • 2 cups oats (old fashioned)
  • 1 cup brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 cup butter or coconut oil
  • 1 1/2 cups of canned fruit purée, jam, or jelly

Instructions

1. Combine all dry ingredients. Melt fat and add to dry mixture.

2. Line a 9x13 with parchment. Add half (maybe a smidge more) to the bottom of the pan and flatten into a crust.

3. Spread fruit of choice over the crust evenly as your filling.

4. Crumbling remaining oat mixture over the top.

5. Bake at 350° F for 30-35 minutes. Eat warm for a softer texture, or let cool completely, refrigerate, and slice for bars.

© Baker Hill Farm