Monday Open Thread 1/10/22

Between my upcoming rye deli bread recipe, the grain-based soups I am working up for the Spring issue of Edible Boston, and the rye gingersnaps (pictured above) that I just worked out for an upcoming workshop on home milling and whole-grain cookies (also for Edible Boston, stay tuned for a link), I am on something of a whole-grain kick these days. I plan to share a lot more whole-grain recipes this year here, something I suspect many of you will appreciate.

For this week’s Open Thread, let’s talk about grains!

• What are you doing at home with whole grains these days?
• Are you milling at home yet?
• Or do you have a local or regional mill you love and want to share?
• Are you using whole grains in your breads? In other baked goods?
• What sorts of whole-grain recipes are you hoping to see here (generally or specifically)?

—Andrew