A collection of recipes by Katelyn from Grain to Table featuring freshly milled flour, tips and tricks for success and all the information you need to bring nutrition back to your table
Warm summer nights, crackling campfires, and sticky fingers from melted chocolate and toasted marshmallows; those are the moments that inspired these S’mores Scones. They bring all the magic of childhood camping trips into a cozy, from-scratch treat made right in your own kitchen. Using freshly milled flour adds a rich, slightly nutty depth that makes each bite feel both wholesome and deeply satisfying.
Bursting with blueberries and crowned with a buttery streusel crumble, these freshly milled Blueberry Streusel Scones deliver tender, flaky layers and wholesome flavor in every bite. Perfect for summer breakfasts, brunches, or make ahead treats that freeze beautifully.
Blueberry Streusel Scones with Freshly Milled flour Read More »
Peach cobbler scones made with fresh milled flour, juicy peaches, and buttery streusel topping. Tender, flaky homemade scones that taste like your favorite dessert. Perfect for brunch!
Fresh milled hard white wheat English muffins deliver tender crumb, classic nooks and crannies, and subtle a nutty sweetness from home ground flour. This homemade English muffins recipe uses a preferment for tangy flavor and cooks them traditionally on a griddle, no oven required. Perfect for breakfast sandwiches or toasting with butter.
Granola is an easy way to use up any bran and germ that you have leftover from sifting your freshly milled flour. It is an easy way to add nutrition to a classic breakfast and snacking. I prefer to leave the freshly milled flour with all the parts of the grain intact but occasionally in
Pillowy, soft and sweet, these brioche burger buns are perfect for burgers, hotdogs or deli sandwiches. These buns are made with hard white wheat and milled fresh for the best nutrition, giving you the perfect excuse the eat burgers! The cold fermentation allows for an enhanced flavor profile, improved texture, and increased digestibility. All that
