This recipe was developed for the 2016 Grain Gathering
The Grain Gathering, July 28-30, 2016
The Grain Gathering: rebuilding local and regional grain networks, seed to table.
The annual conference brings together professional and home bakers, maltsters, brewers, distillers, millers, farmers, wheat breeders, chefs, food writers, wood-oven builders, and people who come to enjoy “summer camp for bread lovers”. Over 40 workshops, panel discussions and demonstrations explore a range of topics which may include the best of whole grain baking, milling techniques, brewing beer, baking in a wood fired oven, starting a whole grain bakery, growing a regional grain network, the science of bread, or comparing flavors and functionalities in a variety of wheats and other grains. For more information please visit and support: The Bread Lab
Rye & wheat Chocolate Cake Recipe
|Ingredients||1 half hotel pan (12 slices)|
|Dark beer||227 g|
|Valrhona Cocoa Powder||75 g|
|Crème Fraiche||170 g|
|Whole Wheat Flour||200 g|
|Rye flour||40 g|
|Baking Soda||10 g|
- Spray hotel pan and line with parchment (bottom and sides).
- Put beer and butter in a medium saucepan and heat over low heat just until butter melts.
- Whisk together cocoa and sugar and set aside. Whisk together crème fraiche, eggs and vanilla and set aside. Whisk together dry ingredients and set aside.
- When butter is just melted, whisk cocoa and sugar into beer mixture and whisk to blend. Whisk crème fraiche mixture into cocoa mixture. If pan is large enough, whisk flour mixture in, right in the pan. Otherwise, add liquid mixture to flour mixture and whisk together until very smooth and glossy (don’t be afraid to whisk it quite a bit – gives the cake a better texture.)
- Pour batter into pan and smooth gently with a small offset. Bake at 325 with the fan off, in the middle of the oven, for 30 minutes. If possible, don’t open the oven or bake with other items as it can throw off the timing. The cake should rise and be firm, can also check with a cake tester (which should just have moist crumbs sticking to it). Don’t overbake.
- Cool cake in pan. When completely cool, remove from pan and wrap if not slicing immediately. (Whole cake can also be frozen).
- To slice, trim off edges to have a 10 by 8 rectangle. Cut cake into 4 rectangles of 2 inches wide. Offset these to make it possible to cut diamonds. Cut each rectangle into 3 3-inch long diamonds, to end up with 12 diamonds of 2×3 inches from each cake.
- Remove diamonds from cutting board to parchment-lined sheet pan with large offset spatula. Wrap well and keep at room temperature for service.
Einkorn Ice Cream
|Ingredients||Single batch – 2 quarts|
|Whole Einkorn, cooked||300 g|
- Cook the einkorn – put the einkorn in a wide bottomed saucepan with an amount of water exactly 3x the weight of the einkorn. Cook until all of the water has evaporated and einkorn is tender, being careful not to scorch the bottom.
- Melt the butter in a large wide pot. Add einkorn and stir constantly over medium heat for about 1 minute until well combined and fragrant. Put einkorn on parchment-lined sheet pan and toast at 325 degrees for 10-15 minutes, fan off, until golden. Put into a bowl.
- While the einkorn is toasting, heat the dairy to a simmer in the same pot. Add the hot einkorn to the simmering dairy, stir and turn off heat. Cover and let steep for 60 minutes.
- Bring the dairy mixture back to a simmer, and then strain through a chinois into a bowl. Measure to make sure that you have 1200 g for single batch, or 2400 g for double batch (adjust if necessary with additional cream and milk, or discard excess). Return measured amount to the same pan, and bring back to a simmer with sugar and salt.
- Put yolks into a large bowl, and temper with heated dairy and sugar mixture. Cook to 165 degrees, then strain through a fine mesh strainer into a large hotel pan. Add vanilla and whisk. Cool and then store overnight before churning.
|Sugar||150 g (or to taste)|
|Lemon juice (if necessary, depending on flavor and tartness of berries)||10 g|
- Combine all ingredients, stir well and macerate for a few hours if possible.
- Put ingredients into a medium sauce pan and bring to a simmer over medium low heat, stirring often. Continue to cook while stirring until thickened and broken down, and syrupy.
- Remove from pan, and cool slightly, then push through a strainer to remove seeds. Whisk until smooth, and cool completely. Should be a thick sauce consistency, but not as thick as jam.
- Store in walk-in in pint containers.
Salted Chocolate Ganache
|Ingredients||1 quart ganache|
|58% chocolate pieces||454 g|
|Butter, extremely soft||50 g|
|Kosher salt||1 t|
- Bring cream to a simmer. Place chocolate pieces in bowl.
- Pour simmering cream over chocolate – let sit for 5 minutes.
- Whisk until glossy and smooth. Whisk in softened butter. Whisk in salt.
- Fill one squeeze bottle with ganache and store rest in pint container.
|Corn syrup||100 g|
|Einkorn (leftover from making ice cream base)||Varies|
|Frying oil||As necessary|
|Kosher salt||To taste|
- Make sugar syrup with first three ingredients and boil for 1-2 minutes until quite syrupy. Lower heat and add cooked einkorn (as much as you want to fry at one time, depending on usage levels). Stir well, and then simmer on low-medium heat for 4-5 minutes (make sure not to caramelize syrup).
- While einkorn is simmering, heat a frying pan of oil to 350. Pour einkorn through a fine mesh strainer and then deep fry until golden brown. Remove from oil with strainer and place on paper-towel lined sheet pan and sprinkle with salt. Once desired amount is fried, place on fresh paper towels to remove as much oil as possible. When completely cooled, store in pint containers with paper towel on bottom.
- Check every day for freshness, and fry smaller batches more often to ensure freshness.