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. 

Naan Bread

It’s March Break and the fresh snow fall has killed our ambition to play outside; instead, we played in the kitchen this morning. The kids loved rolling out the dough for naan bread and dyeing their hands pink with beets. This bread is perfectly chewy and so satisfying to rip and dip.



1 cup warm water
2 tablespoons sugar
2 ¼ teaspoons yeast
¼ cup plain yogurt
2 teaspoons salt
½ teaspoon baking powder
1 egg
3 ½ cups Partially Sifted Flour
¼ cup butter
3 cloves of garlic, squished


Mix the water, sugar and yeast together and let it sit for about 10 minutes to become foamy (I realized at this part this morning that my yeast was dead and had to restart with fresh yeast.)

Add the yogurt, salt, baking powder and egg and mix well. Slowly add in the flour and knead the dough until it is stretchy and sticks together.

Place the balled up dough into a greased bowl and let it rise in a warm spot for an hour or so. Cover the dough with a damp towel to keep it moist and keep away little finger prints.

Before you roll out the dough, melt the butter together with the garlic and let it cool off a bit. Heat a cast iron pan on medium.

Split the dough into eight pieces. Roll out each one thin enough to cover the bottom of your pan. Spread garlic infused butter on each side of the dough.

One at a time, fry each side of each piece for about a minute. Cover the cooked bread with a cloth so they stay warm and moist.

We ate our with some homemade beet hummus since our friends at Belluz Farms shared some beautiful beets with us last weekend. 

The recipe is based off the Homemade Naan at 


I’m in love with these baguettes! So infatuated that I’m actually going to buy the special baguette pans. These baguettes are crusty on the outside but so fluffy and moist inside. We ate an entire loaf at lunch smeared with garden fresh chives and butter. 

May 20 Baguette.JPG

4 cups Partially Sifted Flour (you could also play with Whole Wheat)
½ tbsp. salt
1 tbsp yeast
1 ½ cups warm water
extra flour for dusting
That’s it!

Dissolve the yeast into the warm water and let it begin to bubble. Mix the flour and salt together. Add in the yeasty water and knead for about 10 minutes. You will be able to feel the dough become elasticy. Let it rise for an hour or two.

Next, punch down the dough (my favourite part) and split it in half. Flatten each ball into an oval and fold the dough into thirds like a letter sealing in the edges each time. Roll out the dough to the desired length and lightly flour. Let the baguettes rise a second time for about an hour.

Once risen, add a few shallow diagonal slices to the top of the loaves. Brush them with water and bake at 425°F for 25 minutes. I just baked them on a parchment lined cookie sheet but I now want to try actual baguette pans. Do let it cool enough so you don’t burn your fingers before eating!

If you would like more details and photos on the process follow this link: 

Whole Wheat Pitas

We love pitas. We use them as buns with lamb burgers (tonight’s dinner), make them into wraps or just bake them crisp for dipping. I’m not sure how it works, but these even have the beloved pita pocket! Once you have a homemade pita you won’t want to go back.

May 12 Pitas 047.JPG

1 BCF Whole Wheat Pizza Dough
3 tbsp oil, divided
1 ¼ cup warm water
flour for dusting

Mix the BCF Whole Wheat Pizza Dough, 2 tbsp of oil and water together. Knead the mixture together for 5 minutes. Roll it into a ball, cover in the remaining tablespoon of oil and put it back into the bowl with a tea towel on top. Let it rise for a couple of hours or until doubled in size.

Once the dough is risen preheat the oven to 400°F, punch down the dough and split it into 6 equal balls. Lightly flour your surface and roll out each ball to about a 10 inch diameter. Let them sit for 5-10 minutes before baking. Place up to 2 pitas on a baking sheet and bake for 7 minutes. Once they come out of the oven, cover with tea towel until cooled. 

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. 

Apr 1 Rye Bread.JPG

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.