Red
Horse Bakery
Baldur Farm
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| THE FARM Baldur Farm is located a couple of miles south of River Falls. We grow wheat, rye, garlic, berries and other crops. Since1989 we have raised Suffolk draft horses and continue to do some of our fieldwork with them. I clean the grain with a fan and then grind it, mostly with two mills that are mounted on an exercise bike. I ferment the grains overnight before making the final dough for baking in the wood-fired brick oven. I use my neighbor’s honey and other locally produced ingredients as much as possible. When I use white flour, I choose organic, unbleached bread flour. |
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The bike powered mills used to grind wheat for bread at Red Horse Bakery. |
THE OVEN
I built the oven, with help from my husband, from plans in a book
called "The Breadbuilders". Hearth size is 32 x 36 inches; I can
bake twelve loaves at a time. I build a fire in the oven the day before
baking. I use wood from downed trees on our farm. After the firebricks and
cement cladding around them has become very hot (about 650 degrees) I rake
the ashes out, sweep and mop the hearth, and allow the oven to
equilibrate. Depending on the recipe, loaves take from 20-40 minutes to
bake. |
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Flatbread: Whole wheat, buckwheat groats, ground flax, steel-cut oats, cracked wheat, rolled oats, corn meal, buttermilk, maple syrup, brown sugar, butter. Truman Bars: Nutrition bars made with whole wheat flour, bran, rye, sesame seeds, ground flax, coconut, honey, maple syrup, brown sugar, butter. Bobs: Whole wheat flour, oatmeal, wheat bran, rye bran, ground
flax, butter, eggs, spices, raisins, prunes, sunflower seeds, baking soda,
salt, chocolate chips or plain. |
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Red Horse Bakery products are not currently marketed off the farm. To become a customer, one buys a subscription for up to three months at a time. A monthly subscription is $25 and must be paid in advance. For this one receives a weekly delivery (to your home or, if you are too far off my path, a central location if possible) of that week’s bread. If you desire a specific product that week, let me know and I’ll do my best to oblige.
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Contact Maureen Ash at 715-425- 0040
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