UPDATED: 2011-05-15 (see below for banana pancakes variation) It’s always comforting to have pancakes on Sunday morning! I whipped up a batch of batter using whole wheat & barley flours, So Delicious coconut milk, and olive oil, and while I washed weekend dishes, my lovely DH cooked the pancakes! He made 5 large pancakes. They’re [...]
Posts Tagged ‘whole grain’
Recipe: Whole Wheat Rye Sesame Muffins
I haven’t been inspired (or had the time) to make any muffins or quick breads for months. But I’ve been craving desserts, so tonight, I decided to take to heart Michael Pollan’s Food Rule #39: Eat all the junk food you want as long as you cook it yourself. Which muffin recipe to make? I [...]
Experiment: Whole Wheat, Cornmeal, Barley Sesame Seed Bread
I love experimenting with cold fermentation for developing flavorful bread dough. I started a new (for me) bread experiment yesterday, based on the technique of Peter Reinhart’s book “Whole Grain Breads: New Techniques, Extraordinary Flavor“. In the book, Peter advises to mix both a mash and a biga, refrigerate for at least 12 hours, then [...]
Whole Wheat Oatmeal Raisin Muffins – Recipe
I wanted to bake some muffins for my aunt when we visit next week, so I googled recipes for oatmeal raisin muffins, and found this recipe: http://www.thekitchn.com/thekitchn/breakfast/recipe-quick-and-homey-oatmeal-raisin-muffins-126095 The author wrote that the recipe was adapted from the More-With-Less Cookbook so I rushed to put a copy on hold at the library to check it out. [...]
Peter Reinhart’s Transitional Whole Wheat Bread – Using a Bread Machine
I’ve been experimenting with bread dough, and have found that a long slow fermentation makes the most flavorful, delicious bread! I experimented with my own recipe, but wanted to keep exploring. I’m all about whole grains, so reading Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor seemed like the next logical step! I’m really [...]
First Soaker and Biga!
Well it was my first try at a soaker and biga. Whoo hoo! I followed a recipe from Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor I followed the Multigrain Stuan recipe on page 102. Actually I shouldn’t even be calling them recipes, (thanks Pen!) they are actually called “formulas” I started out very [...]
Recipe: Ginger Lemon Muffins (Made with Fresh Ginger)
UPDATED 2011-05-11 These ginger lemon muffins were a big hit! They are light, healthy, and bursting with fresh zesty ginger flavor! The fresh ginger requires a bit more work, but it’s worth it!
Most Delicious Flavorful Whole Grain Bread!
I’ve been experimenting for a few weeks, and I think I’ve found the trick to making delicious flavorful bread dough. It’s easy, but it’s time consuming, taking about 2 days to complete. You can use any whole grain/whole wheat bread recipe, but reduce the yeast amount to 1/2 or 3/4 tsp. Here’s what you do:
Who Says Breakfast Has to Be Sweet?
I usually add a tsp of raw honey to my steel oats for breakfast, but this morning, I decided to try something different. Two tsp of olive oil added to my steel oats, and I am LOVING IT! Yum! Nice change!
Whole Wheat Blueberry Muffins
I found the book Muffins & Quick Breads (Williams-Sonoma Kitchen Library) at the library a few weeks ago and after browsing through the many recipes, I found so many that I was excited to try! A lot of the recipes were lower in sugar, and that was even better. I searched for it on Amazon [...]
