bake - May/June 2022 - 7

technical corner
HEIRLOOM
GRAIN FLOUR
A first-of-its-kind bread will be available in San Francisco Bay
Area bakeries in May. The bread - available in bakeries including
Rustic Bakery, Jane, Ponsford's Place, The Bekjr, and Avast - is
baked with Hourani flour, a 2,000-year-old heirloom grain.
Bread baked with Hourani flour has never been available commercially
in the United States before.
The flour made its way to the Bay Area thanks to Honoré
Farm and Mill, a nonprofit organization dedicated to restoring
and strengthening the relationship between people and the land
through regenerative farming practices, the cultivation of heritage
grains, and experiential education.
In 2018, Honoré received a small bag of Hourani seeds from
Steve Lyon at Washington State University's Bread Lab.
In just three years, Honoré has harvested that handful of seeds
into 3,200 pounds of Hourani flour, with the help of a handful of
dedicated farmers, a wheat scientist and dozens of passionate
volunteers.
Hourani, called an " exceptional flour, " is a versatile durum
wheat with 14% protein. It is a traditional variety for making pasta
noodles, but also makes delicious bread, pizza dough, and
pastries.
The ancient heirloom grain was buried at the Masada Fortress
in 73 CE to protect it from Roman siege, covered by the sands of
time. In the 1960s, it was found deep within the fortress stored
in earthen jars and excavated by archeologists. Today, Hourani is
sparsely grown in various parts of the Holy Land but faces
a new siege from the dominance of patented seed
suppliers and industrialized farming practices.
All Honoré flour, including Hourani, is regeneratively
farmed and stone-milled into 100%
whole wheat flour, resulting in more nutrition
and flavor than commercial whole wheat products.
On
May 24, Honoré hosted a Hourani tasting
lunch featuring the head baker of Rustic Bakery,
Coup de Monde de la Boulangerie winners
Craig Ponsford and Mike Zakowski, Jane the Bakery's
Amanda Michael and Matthew Jones from Avast.
ABOUT THE MILL
Honoré Farm and Mill is a 501(c)3 nonprofit
organization dedicated to restoring and strengthening
the relationship between people and the land through
regenerative farming practices, the cultivation of
heritage grains, and experiential education. Honoré
seeks to transform food and farm systems to reflect
reverence and the regenerative capacities that are
present both in the wheat fields and within us. Their
work is supported by their individual and corporate
Crop Adopt sponsorship program and through sales
of flour, heirloom wheat products, and educational
experiences available for purchase on their website.
The organization is named for Honoratus of Amiens or
St. Honoré, who is the patron saint of bakers, pastry
chefs, communion bread bakers, and flour merchants.
To learn more, visit: www.honoremill.org or on
Facebook @HonoreMill, Instagram
@HonoreFarmandMill
Hourani seed after being harvested in Clear Lake, Calif.
bakemag.com | MAY-JUN 2022 > 07
PHOTO BY DAVID DERUFF, ELIZABETH DERUFF
http://www.bakemag.com
bake - May/June 2022

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