© 2016 Roan Mills
Site by Eric Theise
The Roan Mills test kitchen is the heart of our operation. We research and develop simple ways to cook with whole grains and are inspired by the old ways that have sustained cultures around the world for centuries. Here are a few of our recipes to get you started with whole grain cookery.
Relying on the simple synergy of flour water and salt, our freshly milled whole grain flour is mixed with filtered water, raised with a sourdough starter and allowed to ferment for 24 hours before baking. After baking the bread continues to develop flavor for several days, achieving the complete flavor profile on the third day after baking. No recipes needed here but it’s worth knowing that Roan Mills bread is versatile.
We grow the wheat, we mill the flour, we bake the bread and after all that work we never want to see our Roan Mills bread get tossed into the trash because it didn’t get eaten.
Did your loaf dry out before you got through it? Try any of these simple methods to revive it.
Roan Mills polenta is stone milled from California grown yellow dent corn. This versatile staple can be served as a savory or a sweet preparation and we include an example of each for you to try. Polenta can be served soft or poured into a sheet pan and allowed to firm up. Once firmed, sliced polenta makes a wonderful canapé topped with savory or sweet spreads. Try goat cheese and wild arugula or strawberries and mascarpone for a quick fix with drinks.
Roan Mills 60/40 porridge is milled on our stone mill into a coarse, cracked cereal from 60% Glenn wheat berries and 40% whole rye berries. This versatile staple can be served as a savory or a sweet preparation and we include an example of each for you to try.