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Cookbooks

From Garden to Table, From Tradition to Table

   Food has a way of bringing people together—and every kitchen has a story to tell. The Cookbooks of Thistle & Rowan Press celebrate homemade food, time-honored recipes, family traditions, and the simple pleasure of preparing something good from the ingredients around us.

   From homesteading and garden-fresh cooking to recipes rooted in cultures and traditions from around the world, our cookbooks are about more than following a recipe. They're about bringing those traditions into your own kitchen.

Homestead Farmhouse Recipes is a collection of comforting, from-scratch recipes inspired by the warmth and simplicity of farmhouse living. From fresh-baked breads and hearty breakfasts to nourishing soups, family-style meals, and homemade favorites, each recipe is designed to bring the heart of the homestead to your kitchen. Whether you are an experienced cook or simply learning to make more food from scratch, this cookbook invites you to slow down, gather around the table, and rediscover the joy of homemade food.

Homestead Farmhouse Recipes

Coming Soon

Featured Recipe

Artisan Dark Rye Sourdough Discard Loaf 

    •  Prep: 3 hours •  Yield: 1 Loaf     

Note: Salt is based on preference; personally, I use Redmond's Real Salt. Rye is naturally sticky. Use wet hands or a wet bench scraper instead of adding extra flour. Rye starches remain gummy while hot and need time to set as the bread cools; slicing early will result in a wet, dense interior. 

Ingredients

  • 113g Sourdough Discard

  • 300g Warm Filtered Water (80-85 degrees Fahrenheit)

  • 28g Molasses

  • 5g Instant/Active Dry Yeast

  • 150g Dark Rye Flour360g Bread Flour

  • 10g Salt (see notes)

Directions

  1. Whisk the warm water, molasses, yeast, and sourdough discard in a large mixing bowl until smooth. 

  2. Add the dark rye flour, bread flour, and salt. 

  3. Stir with a heavy wooden spoon until a shaggy dough forms, and no dry flour remains. 

  4. Turn the dough onto a lightly floured surface, and knead for 8-10 minutes until relatively smooth.

  5. Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in your oven with the light turned on (for consistent warmth) for 45-60 minutes or until doubled in size. 

  6. Once your dough has risen, turn your dough out onto the counter and gently press the air out. 

  7. Shape your dough into a tight round ball and place it onto a piece of parchment paper, cover loosely, and let it rise at room temperature for 30-45 minutes. 

  8. While your loaf completes its final rise, place your Dutch oven with the lid on into the oven and preheat it to 450 degrees. 

  9. Score the loaf and carefully lift the parchment paper by the corners, and gently lower the loaf into the hot Dutch oven and bake with the lid on for 30 minutes, and 12-15 minutes with the lid off until your crust is a nice golden brown. 

  10. Let the loaf cool for at least 3-4 hours before slicing. 

Cook’s Note: Allow your loaf to cool for at least 45 minutes before slicing.

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