Farm to Market Grains

Est. 2015

Barley Chocolate chip Cookies

  • 3/4 cup butter
  • 1/4 cup sugar
  • 1 egg
  • 2 tsp. vanilla
  • 8 oz. chocolate chips
  • 1 cup brown sugar
  • 1 tsp baking soda
  • 1/2 tsp. salt
  • 2 cups Farm to Market Grains barley flour

Preheat oven to 350.  In bowl, beat butter and sugars until almost fluffy.  Beat in the egg and vanilla.  Add the barely flour, baking soda, and the salt.  Stir or beat on low until almost combined.  Add the chocolate chips until blended.  Drop dough by large spoonfuls onto parchment paper.  Bake 10-14 minutes until golden around the edges but soft in the middle.  Let them set for a minute then transfer.

Mom's pie crust (works well with whole grain flour)

  • 1 and 1/2 cups butter-flavored shortening
  • 1 and 1/2 cups Farm to Market Grains hard white flour
  • 1 and 1/2 cups Farm to Market Grains soft white flour
  • 1/2 tsp. baking powder
  • 1 tsp salt
  • 1/2 tsp. vinegar
  • 1 egg
  • 1/2 cup cold water

Whisk together dry ingredients, cut in shortening.  Beat egg, add vinegar and water.  Add the liquid mixture to the dry ingredients.  combine with pastry cutter and roll out. 

*This pie dough will have a light brown color since we are using whole grain flour.  It rolls out easily and tastes great!

Farm to market grains' bread

  • 3 cups very warm water
  • 1/3 cup canola oil
  • 1/3 cup honey
  • 1 and 1/2 tbsp. instant yeast
  • 1 and 1/2 tbsp. wheat gluten*
  • 1 tbsp. salt
  • 6-8 cups Farm to Market Grains hard white or hard red flour

Using a bread dough mixer add water, oil, honey, salt, yeast, half the flour, and wheat gluten to the mixing bowl. Mix and continue to add flour until the dough pulls away from the sides of the bowl.  Knead for 10 minutes (the dough should be smooth and elastic).  Out dough in an oiled bowl and let rise naturally until doubled in size.  After rising divide the dough into 3 equal portions and shape into loaves.  Put the loaves into greased loaf pans and let rise until doubled in size.  Bake at 350 for 30-35 minutes.

*The wheat gluten helps the bread to rise and be less heavy.  Remember all our flour is whole grain, which breaks down the gluten.  Our whole grain flour is why more gluten is needed!

Barley Chocolate Chip Cookies

Double Chocolate Chip Cookies

  • 1 and 1/4 cups softened butter
  • 2 cups sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 cup Farm to Market Grains hard white flour
  • 1 cup Farm to Market soft white flour
  • 3/4 cup baking cocoa
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups chocolate chips

Cream butter and sugar.  Add eggs and vanilla, blend well. Combine with wire whisk: flours, cocoa, soda, and salt.  Gradually add and blend into creamed mixture.  Stir in chocolate chips.  Refrigerate dough for 20-30 minutes.  Drop by teaspoons rolled into balls on parchment-lined cookie sheet.  Bake at 350 for 9-13 minutes.  These cookies will puff while baking and flatten during cooling. Cool on cookie sheet until set (about 2 minutes) , then remove to rack to cool completely. Makes about 4 dozen.

Barley Thumbprint cookies

  • 4 cups Farm to Market Grains barley flour
  • 1 cup canola oil
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 cup maple syrup
  • Jam

Preheat oven to 350.  Combine all ingredients, except jam in a bowl.  Form into rounded balls.  Put on baking sheets lined with parchment paper.  Make indentation in each cookie and fill with jam.  Bake until cookies are evenly browned, about 20 minutes.

Cherry Turnover (Made with mom's pie crust)

Farm to Market Grains' Bread


*All recipes tested with Farm to Market Grains Flour *