SONORAN WHITE WHEAT came to New Mexico with Juan de Onate’s missionary friars in 1598. A soft, white wheat, it adds golden color and rich flavor to tortillas and baked goods. Sonoran White can be substituted for all purpose flour in most recipes, however like all whole grains, it absorbs moisture more slowly so resist the temptation to add more liquid to a stiff batter until you have given it a few minutes to rest. Sonoran White can be blended with bread flour for bread but on its own does not have enough gluten to support the rise.
SONORAN WHITE WHOLEGRAIN FLOUR TORTILLAS – A. Haines
Using a stand mixer combine the dry ingredients:
- 279 grams (2 cups) Sonoran White whole grain flour
- 15 grams (aprox 1.5 teaspoons salt depending on the type of salt)
- 5 grams (1 teaspoon) baking powder
With a paddle attachment drizzle in:
- 30 grams (2 tablespoons) melted shortening (butter, lard, duck fat)
- 180 grams (3/4 cup) hot water
Watch the consistency–the dough should be somewhat wetter and stickier than the final consistency for rolling it out as it will get less wet as the whole grain Sonoran White absorbs the water during the resting period.
Knead for about 2 minutes then let the dough rest in a plastic bag 1-2 hours to fully hydrate the flour.
Make golf ball sized balls and rest covered on lightly floured surface for 20-30 minutes. Heat cast iron pan or comal over medium-high heat. Hand-flatten the balls into thick discs and press between plastic in a tortilla press and finish with a rolling pin until translucent when held up to the light. Cook tortillas on the hot pan until a few golden spots appear on the bottom. Then flip over. Total time is about 20-30 seconds on each side. Wrap in a clean towel and keep warm until serving.
SONORAN WHITE MEXICAN WEDDING COOKIES – C. Salem
- 1 C. Butter, softened
- 1 t. Vanilla extract
- 2 1/4 C. Sonoran White wholegrain flour
- 1/2 C. Powdered sugar, plus more for dusting –sifted
- 3/4 C. Pecans, finely chopped (optional)
- 1/4 t. Salt
Cream together sugar and butter vanilla. Add flour and salt and mix. Stir in pecans. Shape into 1-inch balls and bake on
parchment on a cookie sheet at 400 degrees for 10 minutes until set, not brown. Remove to rack. When cool, dust generously with powdered sugar.
SONORAN WHEAT CRACKERS – Steven Haines
Adapted from EINKORN by Carla Bartolucci
Preheat oven to 400F
- Mix: 2 C whole grain Sonoran White Wheat flour, ¾ t salt and ¼ t baking powder
- Cut in: 2 T cold unsalted butter until sandy in texture
- Whisk separately: 1 T olive oil, 1T honey, 1/4 C water OR ¼ C sourdough starter and 3 T water
Knead dough 2 minutes. Divide into thirds and roll out between parchment as thin as possible. Lightly roll in toppings such as flake salt and sesame seeds etc. Prick dough with fork. Score with pizza wheel. Slide paper with dough onto preheated baking sheet. Bake 7-8 minutes until edges brown. Cool on rack. Store airtight.
SONORAN WHITE SOURDOUGH BREAD – Alessandra Haines
- 200 grams refreshed sourdough starter
- 500 grams Sonoran White Wheat flour
- 400 grams organic bread flour
- 100 grams rye flour
- 750 grams filtered water
- 20 grams kosher or sea salt
Mix and bake according to your favorite sourdough bread recipe.
SONORAN WHEAT SHORTBREAD COOKIES — Deborah Madison
While this starts out, literally, as plain vanilla, it can be flavored with almond or cardamom; it can include chocolate or coffee, or end up garnished with the perfect half of a butternut or a pecan. You can also roll the log of dough in crunchy sugar.
- 1/2 cup unsalted, best quality butter
- 2 tablespoons organic granulated sugar
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 1 egg yolk
- 1 1/2 cups (or a little less) whole grain Sonoran flour
Beat the butter in a mixer with a paddle attachment with the two sugars and salt until light and fluffy, after several minutes at medium speed. Add the vanilla and egg yolk, beat until smooth, then reduce the speed of the mixer and add the flours ½ cup at a time until all is mixed together. Use your hands to finally bring it together.
Tear off a piece of waxed paper about 12-inches long and place the dough on it, shaped first into a log about 10 inches long. Roll it up, then, use your hands to shape it into a round, or give it square sides with the aid of a dough scraper. Freeze until firm. (Even a short stay in the freezer, while the oven is heating, will be sufficient.)
Preheat the oven to 350’F. Slice the logs into pieces about 1/4-inch thick or a little thicker and place on an ungreased cookie sheet. The dough won’t spread. Bake until lightly colored on top and slightly darker on the bottom, about 15 minutes. Let cool on the pan. Serve plain or dust with powdered sugar. Makes 35 small cookies.