Chelsea Green Publishing

Home Baked

Pages:256 pages
Book Art:Full-color photos and illustrations throughout
Size: 8.5 x 11 inch
Publisher:Chelsea Green Publishing
Hardcover: 9781603584302
Pub. Date August 14, 2012

Home Baked

Nordic Recipes and Techniques for Organic Bread and Pastry

By Hanne Risgaard
Foreword by Jeffrey Hamelman
Translated by Marie-Louise Risgaard

Availability: In Stock


Available Date:
August 14, 2012


Recipes and techniques for baking artisan bread using organic stone-milled flour, organic yeasts, sourdoughs, and more from renowned Danish organic farm and family-owned mill, Skærtoft Mølle-literally translated as "Cut-Road Mill"-situated on Als, an idyllic island in the southeast of Denmark.

Hanne Risgaard offers recipes for unique bread and pastry that bring a Nordic approach to bread baking that feels worlds away from most conventional baking books. At Skærtoft, there is a belief in organic, small-scale-produced whole grains, traditional stone-ground milling techniques, use of wild fermented sourdough, organic yeast, and attention to terroir. Their farm produces some of the highest-quality, nutrient-rich grain available. In fact, Copenhagen's celebrated restaurant NOMA, recently accorded a "World's Best Restaurant" award, uses Skærtoft Mølle products. Indeed, the growing movement of Nordic cuisine centers on its devotion to high-quality regional produce, the creativity of the chef, and a sound awareness of the workings of nature. This set of principles also serves to guide Hanne Risgaard in Home Baked.

Risgaard offers practical information not only on the concepts and processes behind creating delicious Scandinavian breads, but also concise growing and cultivation information about the grains themselves, as well as a guide to basic equipment and kitchen set-up, ingredients, and the history of Skærtoft and their philosophy. At the beginning of each recipe there is a brief story contextualizing where the recipe comes from. Their world comes alive!

Home Baked includes detailed sections on: baking with yeast; sourdoughs; baking without a raising agent (pies, cakes, cookies, crackers); and covers grains such as wheat, spelt, barley, and rye. The breads include unique ingredients like foraged herbs and greens, such as the Cocotte with Ramsons (either put directly in the bread dough or preserved in a syrup of pearls of rye and sea buckthorn berries); as well as other interesting standouts like the Buns for Tilters (with apple and yogurt, prepared for the annual horse games), Green Knots (made with stinging nettle, in honor of the fight to save the nettle in France), Rosemary Sourdough, Elderflower Muffins, and more.Perfectly timed for the growing interest in Scandinavian, and particularly Danish, cuisine, Home Baked is a must-have for the bread lover's library.


"Many books capture the romance of baking, while others convey the nuts and bolts--but rarely does one book hit both chords at the same time. With Home Baked, Hanne Risgaard has written a practical, beautiful, and, most importantly, inspiring bread book for the ages. Every page, every recipe, makes me want to gather the grain with my own hands and transform it into earthy, delicious, and gorgeous loaves of bread."--Peter Reinhart, author of Whole Grain Breads and Artisan Breads Everyday

"When I first became a baker, I made a career-changing visit to an organic wheatfield and mill. As a baker I thought I knew flour, but it wasn't until I stood in a wheatfield that I realized that my passion for bread was part of a larger story. Home Baked is a testament to the craft that I have enjoyed since 1983. Refreshingly told from the perspective of the miller, the recipes are true to their Nordic origins and never step too far away from the fields on which the grain is grown."--Daniel Leader, author of Bread Alone and Local Breads

"Hanne Risgaard's connection to and understanding of the grains grown and milled on her land at Skaertoft shines through in this beautiful collection of Nordic recipes, drawn from the rich baking heritage of northern Europe. Home Baked is atmospheric and appealing!"--Richard Bertinet, author of Dough: Simple Contemporary Breads

"Home Baked is an absolute treasure! Plus, its timing couldn't be better with more people (myself included) exploring flours other than modern commercial wheat. I think people will like cooking by weight rather than volume-it will do so much to insure success in making Hanne Risgaard's straight forward, mouthwatering, and very promising recipes.--Deborah Madison, author of Local Flavors

ForeWord Reviews-
"Nordic baking may not be part of the household cookbook section, but it ought to be. In this new book, Hanne Risgaard introduces American bakers to the joys and intricacies of baking with organic grains. Taking a cue from an Old Danish proverb quoted in the book, “‘If only it had been a grain of barley,’ sighed the hungry hen, when she found a diamond in the dung-pile,” this book is about nurturing that which sustains the body and soul. Readers learn about baking, grain, and Danish culture in this warm and inviting book.

Co-owner and operator of Skærtoft Mølle, a working stone mill, Risgaard is intimately familiar with multiple grains, their properties, and the ways in which those properties translate into different tastes, textures, and color in baked goods. She began her career in media but after forty years in that business, she turned her attention to farming, and eventually organic farming. The Skærtoft Stable Kitchen at Skærtoft started offering bread baking classes in 2008, and in 2011, Home Baked was nominated for Best Bread Book of the Year at the Gourmand World Cookbook Awards.

The book begins with a foreword by Jeffrey Hamelman, the director of the Baking and Education Center at the King Arthur Flour Company in Norwich, Vermont. He reveals an initial apprehension about making an outstanding baking book for the home baker, but is soon relieved by Risgaard’s “clear and abiding concern and commitment for human health.” In addition to her discussion of the benefits of organic grains, she also gives the reader an appreciation for the Nordic landscape and palette.

American bakers will find lovely photographs and unique ingredients throughout the book, such as lavender, spelt, cardamom, elderflower, and more. They will also find that all of the measurements are given in grams. This may initially be off-putting for those accustomed to measuring cups and spoons, but Risgaard defends her choice, noting that baking, like chemistry, requires very specific measurement and a scale gives the necessary specificity for at- home success. She also gives very specific, well- illustrated instruction on kneading techniques

After the foreword, the author gives her own introduction of her life and work at Skærtoft Mølle, then she launches into an introduction to the equipment, ingredients, and basic tenets of bread baking. She offers recipes with yeast, sourdoughs, and other starters before expanding into other baking with baking powder and without a rising agent. Recipes include Pear and Sourdough Bread, Buns for Tilters, Fredericksgǻrd Lunch Bread as well as Hanne’s Lemon Pie, Fritters with Herbs, Chou with Cheese, and Elderflower Muffins with Mascarpone. The final section of the book features leftovers, a thoughtful addition for families trying to stretch a dollar or be attentive to their environmental impact.

This is an easy to follow, surprising, and inspiring baking book. Risgaard’s joy in sharing her craft is contagious and home cooks will find themselves headed to the kitchen for the both warmth this book promises and that the recipes deliver."--Camille-Yvette Welsch


Hanne Risgaard

Skærtoft Mølle-literally translated as "Cut-Road Mill"-is situated on Als, an idyllic island in the southeast of Denmark, and has been in the Bonde family since 1892.  Als is situated in the Baltic Sea, some 30km from the German-Danish border, and was formerly a part of the German Grand Duchy of Schleswig. Because of its history of changing ownership between the two countries, both Danes and Germans continue to feel at home in the area.

In 1991, the decision was taken to run Skærtoft Mølle as a solely organic enterprise, and Hanne and Jørgen continue to oversee all of its endeavors with love, care, and attention.

Besides flour, Skærtoft Mølle produces grains known as "pearls": as in pearl spelt, pearl rye, and pearl barley. They select whole grains of spelt, rye, and barley, and then polish them, removing the woody outer husk to make "pearls." These were a staple food of older times, providing a solid, healthy diet to folk throughout Scandinavia and northern Europe. The New Nordic Cuisine combines health, well-being, and enjoyment with the best of modern gastronomy-and the renaissance of the pearls is proving to have a vital role in this. Copenhagen's celebrated NOMA, which recently received a "World's Best Restaurant" award, uses Skærtoft Mølle products.

Skærtoft Mølle is run by author Hanne Risgaard, her husband Jørgen Bonde, and her daughter, Marie-Louise, who is the translator of Home Baked: Nordic Recipes and Techniques for Organic Bread and Pastry. Hanne Risgaard and Jørgen took over a previous farming operation in 1983 and converted to entirely organic in 1991. In 2004 they decided to turn their empty buildings into a mill and start producing their own organic, stone-ground flour. Since then, the family-run company has produced a steadily growing range of prize-winning products that both stimulate the senses and follow modern culinary trends. In 2006, Marie-Louise joined her parents full-time in product development, marketing, and management of the farm and mill. She is also an agronomist specializing in organic agriculture and is a fifth-generation farmer of Skærtoft.


Skaertoft Molle website


Members of the Northern New England Local Bread Wheat Project visit Skaertoft Molle

Members of the Northern New England Local Bread Wheat Project visit Skaertoft Molle


Slow Wine 2015

Slow Wine 2015

350 cellars visited, 3,000 wines reviewed

For the fourth consecutive year, Slow Food International offers an English-language edition of their guide to Italian wines whose qualities extend well beyond the palate. Slow Wine 2015 doesn’t simply select and review Italy’s finest bottles. With visits to 350 cellars, its 3000 wine reviews describe not only what’s in the glass, but also what’s behind it: namely the work, the aims, and the passion of producers; their bond with the land; and their choice of cultivation and cellar techniques—favoring the ones who implement ecologically sustainable winegrowing and winemaking practices. An essential guide for armchair oenophiles and better still for those who get out of that chair once in a while: over half the producers listed will offer a discount of at least 10 percent to anyone who visits them with a copy of Slow Wine in hand.


Available in: Paperback

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Preserving Food without Freezing or Canning

Preserving Food without Freezing or Canning

Typical books about preserving garden produce nearly always assume that modern "kitchen gardeners" will boil or freeze their vegetables and fruits. Yet here is a book that goes back to the future—celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition.

Translated into English, and with a new foreword by Deborah Madison, this book deliberately ignores freezing and high-temperature canning in favor of methods that are superior because they are less costly and more energy-efficient.

As Eliot Coleman says in his foreword to the first edition, "Food preservation techniques can be divided into two categories: the modern scientific methods that remove the life from food, and the natural 'poetic' methods that maintain or enhance the life in food. The poetic techniques produce... foods that have been celebrated for centuries and are considered gourmet delights today."

Preserving Food Without Freezing or Canning offers more than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients. It is an essential guide for those who seek healthy food for a healthy world.

Available in: Paperback, eBook

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Deborah Madison, Eliot Coleman

Paperback $25.00

Devil in the Milk

Devil in the Milk

By Keith Woodford

This groundbreaking work is the first internationally published book to examine the link between a protein in the milk we drink and a range of serious illnesses, including heart disease, Type 1 diabetes, autism, and schizophrenia.

These health problems are linked to a tiny protein fragment that is formed when we digest A1 beta-casein, a milk protein produced by many cows in the United States and northern European countries. Milk that contains A1 beta-casein is commonly known as A1 milk; milk that does not is called A2. All milk was once A2, until a genetic mutation occurred some thousands of years ago in some European cattle. A2 milk remains high in herds in much of Asia, Africa, and parts of Southern Europe. A1 milk is common in the United States, New Zealand, Australia, and Europe.

In Devil in the Milk, Keith Woodford brings together the evidence published in more than 100 scientific papers. He examines the population studies that look at the link between consumption of A1 milk and the incidence of heart disease and Type 1 diabetes; he explains the science that underpins the A1/A2 hypothesis; and he examines the research undertaken with animals and humans. The evidence is compelling: We should be switching to A2 milk.

A2 milk from selected cows is now marketed in parts of the U.S., and it is possible to convert a herd of cows producing A1 milk to cows producing A2 milk.

This is an amazing story, one that is not just about the health issues surrounding A1 milk, but also about how scientific evidence can be molded and withheld by vested interests, and how consumer choices are influenced by the interests of corporate business.

Available in: Paperback, eBook

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Fermentation Workshop with Sandor Katz (DVD)

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By Sandor Ellix Katz

Thousands of readers consider Sandor Ellix Katz's Wild Fermentation to be their guidepost for exploring and making fermented foods. Now, in this new DVD, Katz offers fermentation beginners and enthusiasts a chance to "sit in" on one of his popular workshops and learn through hands-on demonstration and instruction, accompanied by an interview on the benefits of fermentation, and social implications as it relates to food security.

Contrary to popular belief, fermenting foods is a simple process. But it needs to be done correctly, and there's no better person to inform us about managing microbial bacteria to produce highly nutritious food. In fact, with Sandor Ellix Katz as their guide, viewers will find fermentation is much more than just a way of preserving food: it's a method of self-sufficiency, a crucial historical component to all agricultural movements, and utterly delicious.This intimate workshop and interview will prove invaluable both for total beginners and longtime fermentation lovers. The DVD includes:

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  • Information about microorganisms and pre-digestion
  • Demonstrations on making kefir and sauerkraut
  • Tips on fermentation vessels and storage
  • The truth about food safety (botulism, surface mold, and other fears de-mystified)

And more...Complete with cultural commentary, practical preparation guidance (including recipes), and a demonstration for just-right sauerkraut-and featuring an extended interview with Katz-this video is perfect for food-lovers of any kind.

Available in: DVD

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