Toasted Buckwheat




This months bread is Toasted Buckwheat. Buckwheat itself cannot be made into bread if used 100%, so the bread is mostly made with wheat flour, augmented a little with buckwheat flour. Buckwheat groats, toasted to bring out more of their unique flavor are added generously, creating a very aromatic bread. Groats are the hull-less whole grain itself. 


Buckwheat has a very unique flavor, especially when the groats are toasted. The name is confusing, considering it is not related to wheat, being a distant cousin of Rhubarb. The grain is used in all kinds of different foods from breakfast cereals, Soba noodles and savory crepes in Brittany, France. This bread is particularly tasty with a stinky, runny cheese. 







Maine Grains Sifted 75% Extraction Wheat Flour

North Country Farms Whole Wheat Flour

Whole Buckwheat Flour

Whole Toasted Buckwheat Groats




                    Panettone (pah-ne-toe-nay)


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Panettone has joined Stollen for our Holiday bread selection. This Italian bread is traditionally eaten once a year, but can be found year round. It’s easily identifiable in the grocery store in a festive box, with a long list of ingredients, including artificial preservatives to keep it fresh. Our Panettone doesn’t have any artificial preservatives, but due to the complex sourdough fermentation schedule, batter like consistency of the dough and high fat content, it will stay fresh for a month or more! Many refer to it as a cake for this reason.


This is a perfect bread to show off how manipulating fermentation times and temperatures, we are able to make a sourdough bread that is light, and devoid of sour flavor! There is a touch of yeast in the dough to give that extra little bit of lift in the oven, but not enough to really matter to tell the truth.


Panettone is loaded with candied orange peel, candied lemon peel, raisins and BUTTER! It’s great eaten alone, slathered with more butter or Americanized as french toast. Lynn says it makes the best bread pudding in the world. WOW. You might want to buy two loaves.


Available for 3 days only this year-December 22,23 and 24.


All Purpose Wheat Flour

Maine Grains 75% extraction Wheat Flour

Diastatic dry Malt


Egg Yolks





Vanilla Beans

Orange Zest

Candied Orange Peel

Candied Lemon Peel

Maine Grains Baguettes


This months bread will be baguettes made with more of the Maine Grains sifted flour.




Our French baguettes are made with white All Purpose flour, with a little bit of yeast in the Pre-Ferment as well as the final dough. Our Sourdough baguettes have a touch of the sifted flour in them, and no commercial yeast. The baguettes this month will be 100% sifted flour, with a little bit of yeast in the pre-ferment, in addition to natural leavening.





Maine Grains 75% Sifted Wheat Flour









Fall in Normandie, France brings Pain Normande. This bread  is a specialty of the region showcasing the apples that have just come back from harvest. Bakers will either use some of the local “hard” or alcoholic cider, or fresh cider. Oftentimes, they will use fresh cider that has just begun to go off or turn sour believing that it helps with fermentation. Continue reading

Maine Grains Sifted Rustic

There’s a new miller in the house and we couldn’t be more excited! Not only are we able to showcase more and more whole grains and sifted flours, but all the flour and grain comes from the state of Maine. Considering most flour comes from the Midwest this is such a cool turn of events for us at Seven Stars. More New England flour… So exciting.


The Oatmeal bread from last month was about 75% grain from Maine Grains with the sifted and the rolled oats themselves. This months bread will be 100% sifted maine grains wheat flour in a rustic loaf similar to Integrale from several months ago. The big difference is that it will be be 100% sifted flour at 86% extraction and it will be sourdough.


A word on “sifted”, “bolted” or “high extraction” flour. For years, we didn’t have access to this special type of flour. It seems that more small mills are starting to get on the band wagon, and its great to see! Whole wheat would be considered 100% extraction, so this flour has 14% of the whole removed, mostly the larger bits of bran. What is left is a flour that lies somewhere in between whole wheat and white flour, however, unlike white flour it has all the oils that would not be present in a traditionally milled white flour on a roller mill. The higher the extraction, the whiter it becomes. This particular flour is closer to whole wheat than white.



Maine Grains Sifted (86%) wheat flour (Magog)



Click picture for larger image. Crumb picture for Michael Bernier next week:)

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