Image idea: Close-up of a wooden spoon holding Blåna grains (blue-gray with warm amber tips) over a linen cloth. Soft morning light. Small bowl of cooked Blåna grain porridge with honey drizzle in the background.
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“Flavor with roots. Blåna Grain.” blanka grain
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| Ingredient | Amount | |------------|--------| | Fine Blanka flour | 250 g | | Water (lukewarm) | 200 ml | | Egg (large) | 1 | | Greek yogurt (plain) | 100 g | | Olive oil (plus extra for cooking) | 2 Tbsp | | Fresh chives, finely chopped | 2 Tbsp | | Crumbled feta cheese | 50 g | | Salt | ½ tsp | | Black pepper | ¼ tsp | | Smoked paprika (optional) | ¼ tsp | Would you like a version of this post
While Blanka makes a wonderful, tender sandwich loaf (reminiscent of Japanese milk bread in softness), its true home is in pastries and noodles.