Chocolate Cherry Walnut Scones

Ingredients:

3/4 cup oat or rye flour

3/4 cups whole wheat flour or white whole wheat flour

3/4 cup unbleached all purpose flour

1/2 cup wheat germ

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

1 cup dried cherries

1 cup toasted walnuts, finely chopped or coarsely ground

1/2 cup chopped dark chocolate

3/4 cup chilled buttermilk plus more for glaze

1 large egg

Coarse sugar crystals

Preparation:

Preheat oven to 375˚F. Grease a large baking sheet.
Combine dry ingredients (first 9 ingredients) in large bowl.
Cut in butter until it is thoroughly worked in-no large bits should remain.
Stir in the chocolate, cherries, and walnuts.
Tossing ingredients lightly with a fork, add the buttermilk, mixing until just combined. Knead dough 1 or 2 times, just to form it into two balls.
Pat each ball into a disk, and roll them out on a floured surface, until dough is about 3/4 inch thick. Slice dough as you would a pizza, into 6-8 wedges per disk. Place on prepared baking sheet.
Brush with milk or egg white, and sprinkle with sugar.
Bake for about 22 minutes, or until scones are firm and just turning brown around the edges.

Multigrain Nut Bread

I'm going to TRY to record this recipe correctly, though I have no idea what the actual proportions I used were.

Sponge starter
Combine:
2 cups white unbleached flour
2 cups warm water
1 1/2 tablespoons active dry yeast
Let this mixture sit for at least 24 hours and up to 32 hours, stirring about every 8 hours and adding 2 tbsp flour at each interval (and more water if necessary).

Cereal mixture
Cover (add water until just covered) with water and soak overnight:
Any 1 1/2 cup combination of the following:
Flaxseed
Oats
Oat bran
Wheat bran
Wheat germ
Millet
Cornmeal
Crushed bulger
Ground buckwheat
Hot cereal mixes (Bob's Red Mill)

To prepare dough:
After a day or two of soaking and fermenting, combine both mixtures in a large stand mixing bowl. Add:
1 tablespoon salt
1/2 cup chopped pecans or walnuts
1/2 cup rye or spelt flour
1/2 cup whole wheat flour
Beat until combined. Add white flour until dough forms a ball. Turn onto a floured surface and knead for 8-10 minutes, adding flour as necessary.

Rising (twice)
Let rise for 2 hours, until doubled. Form into loaves and place on baking sheet sprinkled with cornmeal. Let rise for at least another hour, or more if necessary.
Baking
Preheat oven to 450˚F. Place a pan of water on bottom rack to create steam (OR, if you need to bake some squash or pumpkin, this is a GREAT time to do that, I discovered, as it both creates steam, and prevents the bottom of the bread from burning).
Place bread in oven, and reduce heat to 400˚F. Bake for about 15 minutes, then reduce heat to 350˚F. Bake for another 30-45 minutes, checking doneness by tapping the bottom (if bread sounds hollow when tapped, then it is done).

Serve hot with butter!

This bread is moist, so will last quite a while, if stored in plastic bag or container.