Monday, September 15, 2014

Now In Stores - Endicott Food Center

Endicott, Washington now has Joseph's Grainery whole grain & legume goodness available at Endicott Food Center!   Stop in a say hello to the folks there and pick up your favorite Joseph's Grainery products.

Don't forget to tell them that Joseph's Grainery sent you!

Endicott Food Center
301 D Street
Endicott, WA 99125

Thursday, September 11, 2014

Now In Stores - Webb's Empire Foods

You can now get your Joseph's Grainery Whole Grain & Legume Products when you're shopping at Webb's Empire Foods in St. John, Washington.

It doesn't get much handier than that for you folks in St. John!  We're excited that Webb's Empire Foods now carries our whole grain goodness.  Stop in and say hi to the fine folks at Webb's, and tell them Joseph's Grainery sent you.  

Webb's Empire Foods
W 1 Front St
St John, WA 99171

(509) 648-3744

Monday, September 8, 2014

Quick n' Easy 100% Whole Wheat Artisan Bread

Inspired by the Artisan Bread In Five Minutes A Day method, we wanted to find a recipe that was 100% whole wheat flour that made a beautiful artisan loaf.  We think we've figured it out!  It tastes great too and is very simple to make.   The best part is that you can always have dough on hand for some freshly baked bread. 

Quick n' Easy 100% Whole Wheat Artisan Bread

By Joseph's Grainery

Print or Share this recipe


7 c Joseph's Grainery Hard Red Whole Wheat Stone Ground Bread Flour
1 1/2 Tbs granulated yeast
1 Tbs salt
3 1/2 c luke warm water
1/2 c olive oil


In the bowl of your mixer with your bread hook attachment, mix all the ingredients until well combined and all the flour is incorporated into the dough.  Move the dough to a 1.5 gallon rubbermaid/tupperware-type food storage container and let rise on the counter for 2 hours.  Then place in the refrigerator until you're ready to bake a loaf/boule.

When you're ready to bake some bread, get the dough out of the fridge and pull of 1/4 to 1/3 of the dough.   Form your dough into a boule shape and place on your baking stone, which has been prepared with a skiff of corn meal.  Allow the dough to rise for at least 1.5 hours.  Preheat your oven to 450 degrees.

Slice a few lines in the top of the dough.  Bake at 450 degrees for approximately 30 minutes, or until the bread is a beautiful deep golden brown.

The dough can keep in the container, in the fridge for up to a week.

Tuesday, September 2, 2014

In The News - Spokesman Review

Did you see the articles featuring Joseph's Grainery in the food section of the Spokesman Review last week?

Take a look at the articles about Joseph's Grainery and "In The Kitchen With: Sue Hallett".  We're honored that Sue enjoys our wheat berries every morning for breakfast!

Tuesday, August 26, 2014

Lentil Harvest

Sorry that we missed the National Lentil Festival, but we were a little pre-occupied...

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