Give These Rye Blueberry Cookies a Go

I should probably open this post by telling you that although this video may make me seem like it, I am not actually a complete luddite. My boyfriend made me promise to confess to you that this is not how we "normally" harvest grains. Using a combine is indeed a 'wee' bit faster than my basket and clipper method! However, I wanted to show you how easily rye can be hand-harvested and turned into flour. A simple rub of the hands releases the grain, the chaff can be winnowed away with the wind, and the grain ground into to flour in a small kitchen mill. All in all, a very enjoyable activity on a lazy summer day.

There is nothing quite like the nutty taste and smell of whole grains just milled. I use a small countertop flour mill to freshly grind my grains into flour as often as I can. The result is delicious.

I was so excited the first time I heard about these rye cookies because rye is such an underused grain. Other than for making sourdough bread, and this rye berry salad, I rarely use it. But these cookies are a delightful way to get better acquainted with this handsome grain.

These cookies taste nutty and buttery. The chew of the dried blueberries and the sweet crunch of the turbinado sugar on the outer edges is simply delightful. I added blueberries to my version because 'tis the season here in Maine. But dried blueberries work much better than fresh ones in cookies, and since I couldn't find dried blueberries at my local store, I dried them myself in the oven. (One hour at 250 F). You should be easily able to purchase rye flour and dried blueberries at your local health food store, though you can always sub dried currants which are easier to find. Enjoy!