Klees are a simple, hearty German dumpling made from a soft flour dough, boiled until tender, and finished in a hot pan with scrambled eggs. This rustic dish is especially delicious when made with freshly milled heritage grains.

For this version, we use a blend of 75% White Sonora and 25% English Redhead. If using whole grain flour, a light sifting helps create a lighter, more delicate dough while still retaining much of the character of the whole grain.

This Volga German vintage family recipe reminds us that simple ingredients, careful technique, and a little patience can create something unforgettable. A treasured old-world noodle recipe, adapted for today’s kitchen with fresh-milled flour

There’s something special about slowing down and letting time do the work. This overnight artisan sourdough brings together the depth of natural fermentation with the rich character of heritage grains. The result is a beautifully open crumb, complex flavor, and a loaf that feels both rustic and refined.

This recipe comes to us from a friend of Palouse Heritage and features two variations. One highlights the bold, malty depth of our Purple Egyptian Climate Blend. The other leans into the soft, balanced sweetness of English Redhead wheat. Both are outstanding. You really can’t go wrong.

Sourdough chive and cheddar biscuits made with heritage grains. A savory, long-fermented biscuit using English Redhead and White Sonora flour.

Whole Grain Pasta Dough

Ethos Stone Mill Heritage Pancakes