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:
Continue reading “Most Delicious Flavorful Whole Grain Bread!”
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!
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 and was thrilled to find a used copy for less than $4. Yay! It was from a 3rd party seller, but “fulfilled by Amazon” which means it qualified for free shipping if your total order was $25 or more.
I ordered it immediately! I highly recommend this book if you are into muffins and quickbreads. Read my review for more details.
Continue reading “Whole Wheat Blueberry Muffins”
This recipe is inspired by the “Peanut Butter Bread” recipe found in Tate’s Bake Shop Cookbook: The Best Recipes from Southampton’s Favorite Bakery.
I altered the sugar quantity, added dark chocolate & sunflowers, and of course replaced the white flour with whole grains (whole wheat and barley flours).
Continue reading “Whole Grain Peanut Butter Dark Chocolate Muffins”
Bought some Arrowhead Mills Barley Flour this week. I’ve been wanting to branch out into baking with different whole grains and barley seemed like a good option to start with.
I’ve been reading a few good books on whole grains, so it’s been interesting to learn about new ingredients! I added 1/2 cup of barley flour to my bread dough this afternoon. We’ll see if there is a noticeable difference!
Update: the bread is delicious! I made whole wheat sunflower rosemary bread. So good! I’ll use a little more barley flour next time!
Baked some yummy healthy muffins this afternoon! I’ve been dying to try some of the recipes from the book Tate’s Bake Shop Cookbook: The Best Recipes from Southampton’s Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads. I found it at the library months ago, and copied a few of the recipes I wanted to try.
My muffins were inspired by her Whole Wheat Quick Bread recipe.
Makes 11-12 large muffins
Continue reading “Whole Wheat Oat Bran Raisin Muffins”
I had an amazing dinner tonight! I recently picked up the CSA share for the week and there was an abundance of wonderful tomatoes! I knew I had to roast some for pasta.
I sliced the heirloom tomato we received, plus one roma and two slicing tomatoes, and I mixed them in a baking dish along with some chopped pepper, onion and basil leaves.
Continue reading “Fresh Roasted Tomatoes with Pasta”
It’s Raw week over at the “I Heart Cooking Clubs” web site. Raw? Hmm, what kind of inventive dish could I make that’s raw?
I launched the Mark Bittman “How To Cook Everything” iPhone app and searched for “raw” – the first recipe that popped up was “Linguine with Raw Tomato Sauce” – oh that sounded good.
I was hungry for lunch this afternoon, so I decided to make one serving for me.
The ingredients and cooking steps are so simple, it’s laughable!
Continue reading “Quinoa Pasta with Raw Tomato Sauce”
I bought a box of fresh local apricots the other day and I wanted to use them up, along with one overly-ripe lonely banana. Wouldn’t a nice loaf of whole wheat sweet bread would do the trick!
So, I googled, and would you believe most of the apricot/banana bread recipes use “dried” apricots. These were yummy FRESH apricots. Then, I thought, wait, apricots are just like peaches, so why not find a nice peach bread recipe and modify it with apricots instead.
I found what looked like a good ginger peach bread recipe over at honestfare.com – yummy, never thought of adding ginger. Great idea! So, this recipe is inspired partly by Honest Fare and partly by my other two sweet bread recipes. Of course, it’s made with whole wheat flour, and it’s got less refined sugar and more fiber than most sweet breads.
Continue reading “Whole Wheat (fresh) Apricot Nut Bread”
I got two larger zucchini squash this week in my CSA share and I decided to try baking a zucchini bread. To add a little extra flavor & nutrition, I tossed in wheat germ, dark chocolate, walnuts and sunflower seeds too. Yum! DH is not a fan of zucchini, and he even thought it tasted good.
I found inspiration from the Zucchini Bread recipe on All Recipes, but similar to my banana bread, I wanted to reduce the sugar. I think I’ve done that for this particular recipe.
Continue reading “100% Whole Wheat Zucchini Bread (with Dark Chocolate, Nuts & Sunflower Seeds)”