To our Valued Customers,
As I am sure you are aware by now the COVID-19 pandemic has created a significant increase in the demand for our products. Amazon has out of stock notifications on many items. Costco warehouses have had trouble keeping the shelves stocked. Our other distribution networks are also feeling the strain. In response to this increase in demand, Great River Organic Milling and our dedicated employees have ramped up production as best we can to fill the void. We are making weekly shipments to both Amazon and Costco in an effort to get product to their distribution centers as quickly as possible. In addition, our customer service lines have been very busy. We are a small company and we are doing our best to meet your needs. We appreciate your business and your support in these challenging times.
Rick & Michelle Halverson
Owners Great River Organic Milling Company
For possible answers to your questions see our FAQ page.
Baking Great!® Contest!
ended May 1st, 2020 – for more see here
Winner’s Recipe: QUARAN-TEACAKES
– 500g Great River Whole-Wheat Bread Flour
(or White if you prefer OR 50/50 of both white and whole-wheat)
– 10g salt
– 60g baker’s sugar
– 1tsp cinnamon
– 10g Fleischmann’s dried active yeast
– 50g unsalted butter
– 325ml tepid water
– 150g raisins (or any chopped or small dried fruit)
Put the bread flour in to a large bowl and add the salt, sugar and cinnamon to one side and the yeast to the other. Stir the mixture with one hand (and add three-quarters of the water) continuing to add more water until you’ve picked up all the flour from the sides of the bowl. Ideally, your dough should be soft and not too sticky or soggy.
Knead for 5-10 minutes until it forms a smooth skin and bounces back when you poke it gently with your (slightly oiled) finger. Avoid adding any extra flour – which can create an imbalanced and dense result – and instead consider using a small drop of olive oil to stop it sticking to your work surface, if needed.
Leave it in the bowl covered with a clean tea towel until it’s doubled in size (1-3 hours depending on the temperature of your home). Do bear in mind that you’re using 100% whole-wheat here so it will take longer to rise than with white flour. You can always add 50% white and 50% whole-wheat (which I sometimes do) to give it a more open and lighter texture.
Line 2 baking trays with baking parchment.
Push the fruit in to the dough after its 1st prove and keep turning it in on itself until all the fruit is absorbed in to the dough (or as much of it as you can get in – those raisins can be stubborn little blighters!)
Divide dough in to 8 OR 16 pieces using a dough cutter. Shape each piece by rolling them repeatedly (clockwise) in the palm of your hand in a sort of cupping style – this takes practice but the more you roll them, the easier it becomes and therefore the better the result so keep rolling and have faith!
Brush the teacakes with beaten egg using a pastry brush then transfer the buns to the baking trays and cover leaving to prove for 1-3 hours until they’ve doubled in size.
Bake at 390F for 10-15 minutes
Tip: Serve with lots of salted butter and…a lovely cup of tea!
Recommended slicing and freezing any teacakes you don’t use on the day and then taking them out, splitting them open with a knife and popping them straight in to the toaster.