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Dark & Delicious Whole Grain Brownies

This recipe was created for Community Grains by Oliveto’s Pastry Chef Dierdre Davis. These brownies honestly taste no different than other delicious fudgy brownies and YET they are made with whole grain flour.


8 ounces 72% chocolate-chopped in chunks- could go as low as 61%

8 tablespoons unsalted butter, cut up

3/4 cup granulated sugar

3/4 cup brown sugar

3/4 cup Community Grains Red Hard Winter Wheat Flour

1 tsp baking powder

1/2 tsp kosher salt

4 large eggs, cold

3/4 tsp vanilla


Preheat oven to 350 degrees. Spray or line with parchment a 9”x13” pan. A little spray or butter helps to hold the parchment in place.

Place chocolate and butter in medium bowl and place over a pot of simmering water. Melt mixture completely and whisk together.

In a separate bowl measure out your two sugars and make sure brown sugar is free of lumps. Whisk them together.

Mix in another bowl your dries, flour, baking powder and salt and whisk together. If your baking powder is lumpy, put it through a strainer first.

When the chocolate mixture is completely melted, remove it from the heat, wipe the bottom and place on a flat surface. Whisk in the two sugars. The bowl should be cool enough to hold.

Break the eggs into a separate bowl, adding the vanilla as well. Add one to the mixture. Whisk it in and add another. You want to whisk briskly as you are looking for a change in the final mixture. It will first look a little mottled. Add the additional eggs and continue to whisk briskly until the mixture takes on a shiny look and pulls away from the sides of the bowl. (If this does not happen, your mixture is too warm and needs to cool down some. Just let it sit for a few minutes and try again.) Scrape down the sides of the bowl with a rubber spatula to assure all batter is evenly mixed in.

Sprinkle your dry mix over the mix and whisk it in making sure all dries are mixed in. Don’t need to do briskly, just thoroughly.

Using your rubber spatula, scrape batter into your pan. Make sure your batter is evenly distributed and fills all corners of your pan. You can also use an offset spatula to ensure even distribution.

Place in oven and bake for 25 minutes, or just until set on top. A toothpick or knife in the middle should give you a couple moist crumbs.

Let cool on a rack before trying to cut. Easier to cut once cool but if you can’t wait, by all means, go for it! They are delicious warm, too! And they stay moist for days.

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Whole-Grain Oat & Currant Scones

This recipe was created by Oliveto Pastry Chef Jenny Raven and it is a very popular scone in their cafe. They make it with their Hard Red Winter Wheat Flour bringing a wonderfully nutty flavor to the scone while the butter and buttermilk keep the texture light. This recipe will make 15 scones – that should be enough to get you out of bed in the morning!


1 lb Community Grains Hard Red Winter Wheat Flour

3/4 cup of Granulated Sugar

1 Tbs Baking Powder

1 1/2 Tsp Baking soda

3/4 tsp Salt

1/2 lb Rolled Oats

5 oz Currants (dried)

1 lb Unsalted Butter, cold

1 Cup Buttermilk

2 Large Eggs (plus one more egg for an egg wash)


Preheat oven to 350 degrees and line a baking sheet with parchment paper.

Measure the dry ingredients into the bowl of an electric mixer. Cut the cold butter into 1? cubes and add it to the bowl. With the paddle attachment, mix until the butter pieces are broken into 1/2“ chunks and the mixture is becoming mealy. (If you don’t have a mixer you can use a combination of a pastry cutter and your hands) Do not completely mix the butter in. Stop the mixture and reach into the bowl to see if any large chunks still remain. If so, smear them between your fingers.

Add the currants and mix briefly to distribute.

Add eggs and buttermilk and mix just until the dough comes together, stopping the machine once to scrape the more gooey dough off of the beater and to turn some of the drier dough from the bottom of the bowl up to the top of the mix.

Turn the dough out onto a well–floured surface and roll to an even ¾” patty. Cut into even triangles or with a 3” circular cookie cutter (the weight should be about 4 1/2 oz) and space evenly onto a parchment–lined sheet pan.

Brush the tops of the scones with egg wash and bake until the tops are golden brown (about 15-20 minutes).


Community Grains Hard Red Winter Wheat Whole Grain Flour


Community Grains flour is uniquely milled offering great texture, performace and flavor. Unlike conventionally milled whole grain flour, 100% of the germ, bran and endosperm are retained, resulting in a truly “whole wheat” flour. The red winter wheat gives the flour a distinctive full-bodied, nutty flavor. It is great for sourdough starters and pizza dough and versatile enough to be used in quick bread and pastry recipes. It also makes stunning brownies and chocolate chip cookies.

Check out some tips and tricks of the trade on using Community Grains Hard Red Winter Wheat Flour from Craig Ponsford.

About the Producer:

Working with local farmers, millers, and bakers, Community Grains is helping re-establish a local grain economy in northern California. This dynamic company is pioneering new standards of quality, transparency and integrity in artisanal legumes and whole grain foods. They continue to maintain and forge new relationships with farmers in California expanding their community—and creating delicious food.

Their exceptional whole wheat flour is made from locally farmed, uniquely milled heirloom grains. Unlike conventionally milled whole grain flour, 100% of the germ, bran and endosperm are retained, resulting in a truly “whole wheat” product. Beyond mere “farm to table” relevance, this is flour with a culinary pedigree. Both as a food community model as well as a superb grocery product, it just plain makes sense – and is the build block for extraordinary dishes.

Interested in hearing more about Community Grains projects and news? Sign up for their newsletter here.

4 pounds
United States
Community Grains
$10.00 (Currently Sold Out)


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