SSM baker Jim Silkey has been attending the Upper Midwest Bakery Association’s annual convention for years. It wasn’t until he invented, or more aptly “concocted” his “Super Bread” that he thought he should enter the baking contest that is a part of the annual meeting which was held this year on February 20-22. His whim to enter the Baked Foods Contest produced a Third Place Award in the Whole Grains Bread division. Clearly, he is on to something, but the Shattuck-St. Mary’s students and staff had a sneak preview.
His Super Bread has quickly become a crowd favorite in Morgan Refectory, competing with Silkey’s other delicious breads, muffins, and even homemade bagels. The moist, nutty Super Bread contains “at least 10 super foods” including chia seeds, oats, farro, bran, mullet, flax seeds, kale and even the spice turmeric. Through trial and error, Silkey figured out that frozen kale didn’t produce the same greenish hue as fresh kale. He settled on a recipe that worked and even had some fun with the labeling, declaring his Super Bread “does not contain kryptonite!
Silkey has been baking at Shattuck-St. Mary’s for eight years. His older brother Tom is the Assistant Director of Food Service at the school and the creator of the popular Shattuck-St. Mary’s peanut butter. While biting into a slice of Super Bread spread generously with peanut butter you might very well agree that the Silkey brothers are quite the culinary duo at Shattuck-St. Mary’s.