Lemon Poppy Seed Bread

Since 2007, the maker of Stone-Buhr flour, a popular brand in the western U.S., has cultivated relationships with Northwest wheat farmers to produce Washington White all-purpose, a certified-sustainable brand of flour that is good for the environment and local farming communities. With FindTheFarmer.com, Stone-Buhr has created a user-friendly way for consumers to simply type the product’s “lot code” found on the bag into the website. Then visitors are directed to a map pinpointing the farm’s location. FindTheFarmer.com provides information about the farm where the wheat is grown, along with a forum for consumers to ask questions, get recipe ideas and learn more about the farming families who grow and harvest the wheat. Here is a sample recipe:

Note: Slice this bread, spread with butter and serve with other tea breads.

Serves: 1 loaf

1 Tbsp. poppy seeds
1/2 cup milk
2 cups sifted Stone-Buhr (if available) unbleached bread flour
1 Tbsp. baking powder
1 tsp. salt
1 cup shortening
3/4 cup sugar
2 eggs
1 Tbsp. grated lemon rind

1. Combine poppy seeds and milk; set aside.

2. Sift dry ingredients.

3. Cream shortening and gradually add sugar. Add eggs one at a time, beating well after each.

4. Add dry ingredients alternately with milk mixture. Stir in lemon rind. Pour into greased 9 x 5-inch loaf pan. Bake at 350 degrees F for 45 to 50 minutes or until done. Remove from pan and cool on wire rack.