Hamburger Buns

Today was the first day we decided to fire up our barbecue for the season. We grilled veal and black bean burgers and ate them with these scrumptious buns.... and some Heartbeat Hot Sauce! 


1 cup warm water
1 tbsp sugar
2 1/4 tsp yeast
1/2 cup milk
1 tsp salt
3 tbsp Brule Creek Farms Canola Oil
1 cup Whole Wheat Flour
2 cups Partially Sifted Flour (plus extra for dusting)
1 tbsp melted butter
sesame seeds

In a large bowl, add the water, sugar and yeast. Let this rest for about 10 minutes so it foams. 

Add in the milk, salt and oil. Add in the flour one cup at a time until the mixture is smooth. Knead the dough on a lightly floured surface for 10 minutes.

Put it in a covered bowl and allow it to rise until doubled - 1-2 hours depending on the temperature. Punch down the dough and split it into 12 pieces. 

On a parchment lined baking sheet, place the balls of dough and cover. Allow them to rise for another 45 minutes. 

Preheat the oven to 425F. Sprinkle the buns with sesame seeds and melted butter. Bake for 12-15 minutes or until golden. Allow them to cool before letting them become a vehicle for delicious, delicious barbecue! 

This recipe was adapted from Binjal's Veg Kitchen's Homemade Hamburger Bun recipe. 

Overnight English Muffins

These English muffins would be perfect for a Sunday brunch. Isn't it convenient that Mother's Day is just around the corner...

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1 1/4 cups whole milk
1/2 cup BCF Whole Wheat Flour
3/4 tsp yeast
1 1/2 tbsp melted butter
1 1/2 tbsp honey
3/4 tsp salt
1 1/4 cups BCF Partially Sifted Flour
flour for dusting
cornmeal for dusting

Warm the milk to about 105F. Whisk the milk with the Whole Wheat Flour and yeast until all of the lumps are gone. Add the butter, honey and salt and stir vigorously. Add the Partially Sifted Flour and stir just until mixed. The dough will be quite sticky and loose. Cover loosely with plastic and let sit at room temperature for 8-16 hours. 

Dust your work surface liberally with flour and a bit of cornmeal. Gently deflate your dough and roll it out into a 10x8-inch rectangle. Cut out your muffins (I used a water glass and ended up with 9 muffins). Let them rest covered with plastic for about 15 minutes.

Heat your oven to 400F. Also, heat a griddle or cast iron pan on medium-low. Grill the muffins on each side for about 4 minutes then transfer them into the over for about 5 minutes. 

Enjoy slathered with butter and/or your favourite jam!

This recipe was adapted from Fine Cooking

Whole Wheat Tortillas

A customer very kindly sent us this recipe. I was afraid to try it. I've attempted tortillas several times before much to the disappointment of our family. What made these different? I didn't overcook them. Yup, that's it. I thought they should come out of the pan like store bought ones come out of the bag. No siree! They should come out of the pan and you should be questioning whether or not they are indeed cooked. I see many more fish taco nights in our future! Thanks again for sharing Renee! 

2 cups BCF Whole Wheat Flour
1 tsp salt
1/2 cup BCF Canola Oil
1 1/2 cups boiling water

Mix together the flour and salt. Drizzle in the oil and toss with a fork.

Create a well in the middle of the mixture and add the water. Mix until well combined. 

Separate and form the dough into 8 balls. Place on a plate with a damp towel and let rest for an hour. 

Once ready, dust your work surface with flour and roll out the balls into 8 inch circles (mine were roughly circlish). 

Preheat a pan on medium high and cook each tortilla for only about 30 seconds on each side. 

Place in an airtight container. Enjoy with your favourite tortilla recipe!

Rhubarb Crisp

I must admit that crisps aren’t the prettiest of desserts but they are reasonably healthy and undeniably delicious. Warm rhubarb crisp paired with cold, creamy vanilla ice cream is blissful. Leftovers (if you’re so lucky) make a pretty great breakfast.

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Rhubarb Bottom:

3 cups chopped rhubarb
½ cup sugar
¼ cup Partially Sifted Flour
1 tsp vanilla


½ cup brown sugar
½ cup Partially Sifted or Whole Wheat Flour
¼ cup oats (I used steel cut oats in a pinch but rolled would be much nicer)
¼ cup butter

Preheat oven to 350°F. Mix together the rhubarb, sugar, flour and vanilla and place it in the bottom of your dish. Combine the topping ingredients and sprinkle it on top of the rhubarb mixture. Bake for 25 minutes.

No-Knead Rye Bread

This recipe is an adaptation of the whole grain rye bread from the book Healthy Bread in Five Minutes a Day. The authors use a no-knead method with a fairly wet dough. I highly recommend reading this book if you’re interested in trying out different artisan breads. 

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4 cups lukewarm water
2 tbsp yeast
1 tbsp salt
1 tsp sugar
3 cups BCF Dark Rye Flour
2 ½ cups BCF Partially Sifted Flour
2 ½ cups BCF Whole Wheat Flour

In a large bowl mix together the water, yeast, salt and sugar. Let the mixture sit for about 15 minutes or until the yeast becomes bubbly. Add in the flours and mix well. The dough will be quite wet. Allow the dough to rise in a warm spot for about 2 hours. Preheat the oven to 425°F. Split the dough in half and form each piece into a ball on a lightly floured surface. Allow the dough to sit for 20 minutes. Bake the bread for about 35 minutes. Allow to cool before slicing.