First and foremost, welcome to Publican Quality Bread's adventures in whole grain baking! A repeating theme for this blog is going to be just how flavorful and healthy local, fresh milled grains can be, and how you can play along!
For this first post I thought we would try something pretty approachable- biscuits. But of course, these won't be your average biscuit.
1000g heavy cream
125g apple cider vinegar
575g whole wheat flour
425g whole rye flour
80g maple sugar + more for dusting
60g baking powder
5g baking soda
450g butter (cold)
The first step for me is always to mill some whole grains. Milling grains fresh and using them right after they are milled keeps the essential oils and really deep aromas of the flour intact, which makes anything you make from a fresh flour super tasty! There are a couple options for home milling. A tabletop KoMo mill is what is pictured here, but another great option is called the Mockmill, which attaches right to your kitchen aid.
Next, scale out the heavy cream whisk in the apple cider vinegar. Cover and refrigerate this for at least one hour.
Weigh out the rest of the dry ingredients, so everything but the butter, and combine with the flours. Maple sugar fits this flavor profile, but if you can't find it refined or raw sugar will work fine too. If at this point your flour is still warm from milling, put it in the fridge for a little while to chill it down. Keeping your dries cold is going to be important once we go to add the butter. Once your dry ingredients are chilled through, cut the butter into 1/2" x 1/2" cubes and toss into the dry ingredients. Then squeeze the butter with your thumbs and fingertips in a rubbing motion. You want to be coating the butter in flour and creating long sheaths of butter, this is going to help make the biscuits nice and flakey. Put this dry ingredient/butter mixture into the freezer for one hour.
Now it's time to bring it all together. Your cream should have thickened up quite a bit from the cider vinegar and your dry ingredients should be very cold. The amount of liquid you need for the biscuits will be variable depending on your flour. Start by pouring the remaining 3/4 into the dry mix and incorporate by hand. You want just enough liquid so that there is no dry flour when mixed, the dough should be pretty stiff. Reserve any leftover cream mixture.
Flour a work surface. Dump out your biscuit dough onto the table. Roll into a long rectangle that is 1/2" thick. Book fold the dough into thirds. Turn the dough so the layers are facing you and roll to 1/2" thick again. Book fold and turn the dough two more times, so a total of three book folds.
Roll the dough to 3/4" thick. At this point you can either take a ring cutter and make round biscuits, or what I like to do is make square biscuits so there is no waste. Cut the biscuits to your desired size and put onto a baking tray. Brush the tops of the biscuits with the reserved cream mixture, then sprinkle on a light coating of maple sugar.
Bake the biscuits at 400 degrees for about 20-25 minutes. They should be golden brown and relatively firm to the touch when baked through.