“There is magic in grain: when it’s in the field, when the grains are ground to four in the mill, when the flour is turned to dough, and when the dough is baked to bread.”
So says Hanne Risgaard in her introduction to Home Baked: Nordic Recipes and Techniques for Organic Bread and Pastry.
Risgaard knows this magic well. Along with her family, she grows organic grains on a small island off the coast of Denmark. The farm is called Skaertoft Molle or Cut Road Mill, and there the Risgaards produce some of the highest quality, stone-ground, organic flours you can buy (except, unfortunately, you’d have to live in Europe to do so…we published this book at least partly in hopes that some ambitious farmer here in the USA would get inspired by the stunning, simple breads and start growing, grinding and selling flour as fantastic as the Risgaard’s!).
In this excerpt, you can read the rest of the introduction to the book, and try your hand at two of the recipes: lavender bread that bakes up with a subtle floral scent, and a lemon pie that looks simply divine.