Tag Archives: Baking

My Go-To Whole Wheat Bread Recipe

bread

I love to make bread at home. I bought a bread machine last year, and have discovered a few recipes that my family and I love. I used to make it the traditional way with my mom when I was younger, and it was such a process. On top of that, my mom would always mix in tons of stuff that I found rather undesirable. I love nuts, but I’m kind of weird with the concept of crunchies in my smooth food items. I.e., I’m the only one in my family that likes creamy peanut butter, and when I make bread, only quick breads get any nuts. My husband tries to play the “I don’t like nuts” card frequently, but I know I did that as a child and my mom never gave in so why should I? Hehee! Anyway, he’s a big boy…he can handle. So here’s my recipe for both traditional bread makers and bread machine makers. The great thing about this recipe is that the bread stays fresh for a few days! Maybe it’s all the honey?

100% whole wheat

Yield, one loaf.

1 1/3 C warm water

1 T active dry yeast

1/4 C honey or 1/3 cup sugar

2 3/4 C Whole wheat flour (Use white wheat-yum!)

1/4 C wheat gluten (This is very important for giving the wheat flour a good fluffy rise, find it online or at a heath foods market-Bob’s red mill or King Arthur Flour Co)

1 teas salt

2 T Nonfat instant dry milk

1 T Butter or oil

1 T white vinegar or ACV vinegar

1/4 C potato flakes

Traditional method: Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1-
1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake @ 375 degrees for 20-30 minutes in a 8-9 inch bread pan until golden brown and sounds hollow when lightly tapped.

If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the
ingredients in the order listed for their recommendations. (only one loaf will fit in a bread maker)

*I used the basic recipe and 1 lb loaf normal darkness setting in my machine. It turned out wonderful, soft top crust, and crispy bottom crusts. Delicious!

Honestly, the Best Graham Crackers Ever…

graham-cracker

½ cup white flour

1 ½ cup white wheat flour. (I used graham, will try white wheat next)

¾ cup confectioner’s sugar

1 teas baking powder

½ teas salt

1 teas cinnamon (optional, but I think a must!)

½ cup unsalted butter…room temp

2 T honey~ 1 1/2 ounce

2 T milk~ 1 ounce

Heat oven to 325. Mix all dry ingredients. Cut in butter until it's crumbly and small pieces. In a separate bowl, mix honey and milk until it’s combined. (I weighed my ing) Add in honey mixture to rest of ingredients and then add a little more milk if needed. Mix until combined. (Trust me, it looks dry, but the butter will melt and everything will combine.) Turn dough onto parchment and fold over kneading it a few times. Divide it into two pieces. Cover with parchment and roll each into the best rectangle you can make. Peel top parchment off, but keep the dough on the parchment, transferring to the cookie sheets. Cut into rectangles, stab with a fork and bake for 15-20 minutes. *Side note: You know how you usually want stop baking cookies when the edges are browning??? Wait a few more minutes than that. You want these crispy, not soft. Transfer the cookies to the counter to cool, and then in about 5-10 minutes, carefully break the pieces apart…Dip in coffee, milk, or make an ICE CREAM SMORE's sandwich. (That recipe will be following shortly…) Enjoy! ~Cheers Courtney

Buttermilk Banana Bread

banana-bread

Mix the following together in a medium bowl: 1 ½ C flour ¾ C Unrefined, organic white sugar ¾ teas baking soda ¾  teas baking powder Set Aside Mix well the following in a large bowl: 2 Eggs 1/3 C butter 1/4 C Coconut Oil (Or you could just use all butter) ¾ C Buttermilk 2 Large mashed bananas Add dry ingredients to wet and mix until combined. Batter will be lumpy. Pour into paper lined or greased muffin pans. This amount makes 12 muffins and one mini loaf of scrumptious banana bread. Bake muffins for 20 minutes @350 mini loaf may take up to ten minutes longer. Test with toothpick to ensure it’s done.  My own notes:

  • I mixed in some white wheat flour as well as almond flour in my 1 ½ cups of flour. You could add wheat germ or even bread flour to this with little consequence.
  • I did not add any walnuts as I normally add to banana bread, but that certainly would be an excellent addition!
  • The original recipe was for twice this amount and made 6-7 mini loaves. I did not halve the eggs entirely as it called for three.

Enjoy!