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Homestead cooking

Food columnist Tina Faiz has a couple of traditional hearty recipes, obe for bread and one for cookies.

Gold Forest Grains heritage Dutch oven bread recipe

Recipe by chef Chad Moss


· 300g Gold Forest Grains Heritage Whole Wheat

· 700g Sifted Gold Forest Grains Heritage Whole Wheat (Simply sift this through a fine sifter, save the bran for muffins)

· 300g ripe sourdough starter (see below)

· 300g Water, room temperature - for soaker

· 400g Water, room temperature - for bread

· 20g grey sea salt, pulverized

· 9g fresh yeast or 3g of active dry yeast


· 300g Gold Forest Grains Heritage Whole Wheat

· 300g Water

Combine these the night before baking and let sit on the counter covered.



· 300g of ripe sourdough starter

· Refresh your sourdough culture 8 hours before baking.

*Using a sourdough starter will provide depth of flavor with a mild tanginess. If you don't have a sourdough starter you can just use fresh yeast on its own instead.


Mixing and folding:

On the morning of the bake, pour 400g of water into a large mixing bowl, add your starter and yeast and whisk until dissolved. Add your soaker and mix very well with a spoon until the mass is evenly distributed without lumps. Add flour and combine with your hand making sure not to leave any lumps of soaker or pockets of dry flour. Cover and let stand for 30-40 minutes.

Add salt evenly over the dough, and as if you were folding linen around a wheel of cheese, pick up a handful of dough and stretch it over to the other side of the bowl. Repeat this roughly 12 times, or until the dough firms up and forms a loose ball. Cover and let stand for 15 minutes. Repeat this process 3 more times at 15-minute intervals and let stand to proof until doubled in size.


Once proofed, scrape the dough out of the bowl onto a well-floured surface making sure not to 'tear' the dough ball during the process. Stretch the ball into a rectangle twice as long as it is wide. Fold the dough over itself in thirds, dusting off excess flour between folds. Fold it in thirds again; you should end up with a compact square shape. Round into a ball and let stand for 10 minutes. Round the ball again and place into a well-buttered Dutch oven. Center the dough in the Dutch oven and put the lid on for proofing - between 1-1.5 hours, or just before it doubles in size.


Preheated your oven to 440°F. Using a very sharp knife, razor blade or serrated blade, slash a large X in the top of the risen dough, and lightly mist the dough with water. Replace the cover and slide into the oven, second rack from the bottom, and bake for 25 minutes. Remove the Dutch oven, move the rack as high as it will go while still being able to fit the Dutch oven with the lid off. Take the lid off the Dutch oven and put the bread back in the oven. Bake for 40 minutes at 435°F. Once fully baked the bread should have a deeply caramelized crust and be an internal temperature of 205°F. Turn the bread out onto a cooling rack. Waiting 12 hours before cutting into the loaf will let the flavors develop, further highlighting the true character of the heritage grains.


Chad Moss's famous oatmeal chocolate chip cookies


Eggs, organic 130g (Moss uses Purnima Farms eggs from Breton, Alberta, available at Planet Organic)

Butter (soft) 227g

Light brown sugar 270g

Vanilla paste 5g (Use vanilla extract if you wish)

All purpose flour 125g (Moss uses organic Highwood Crossing flour)

Baking soda 4g

Table salt 5g

Cinnamon 2.5g

Old fashioned oats 500g

Chocolate chips 100g (Moss uses 65% dark, Belgian chips)


Line 2 baking sheets with parchment paper or a silicone mat.

In the bowl of your electric mixer, cream the butter and sugar until fluffy and smooth (2 minutes on speed 8). Add the egg and vanilla paste and beat to combine (30 seconds on speed 6).

In another bowl, combine the flour, baking soda, salt and ground cinnamon, and stir until evenly distributed. Add the flour mixture to the creamed butter and sugar and beat until incorporated (1-2 minutes on speed 2). Mix in the oats and chocolate chips (speed 2 for 30 seconds). You can do these last two steps by hand with a wooden spoon.

Chill the dough for 30 minutes in the fridge (otherwise your cookies will flatten and spread too much).

Portion the dough with a large ice cream scoop, and space the cookies about 2 inches apart on a baking sheet (12 per sheet), flatten with a fork before baking.

Bake the cookies for about 17 minutes at 350 degrees F (177 degrees C) or until light golden brown around the edges but still soft and a little wet in the center.

Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.




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