2013 has brought about some changes in my life. One of them is the way I am feeding my family. My goal is to eliminate as many processed foods that I can (within reason) and increase the health factor of the foods we are eating.
I love to bake. Let me repeat that... I LOVE to bake. I do not love cooking quite so much though. I like eating good food, I just don't like taking the time to make good food. I could spend forever making bread or cookies though. Doesn't make much sense to me either, but it is what it is. This has actually worked out well for me. Throwing together a great salad can be done in a jiffy.
But, as I said, I like to bake so lets move on. Bread is my best friend. I could live on bread, well only for physical sustenance. I hopefully have the spiritual side of "living" covered as well, although it has nothing to do with whole wheat! :)
I have been browsing good old Pinterest for some whole wheat recipes and am getting around to trying them out. I have a few that I have liked and thought I would share them. I eliminated the nuts in the bars due to Luke's allergy to most of them. Thankfully peanuts are not a problem.
Whole Wheat Raspberry Bars
2 cups whole wheat flour
1/2 cup dark brown sugar
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/4 c nuts (optional)
1/4 cup Canola oil
Mix until combined. I am use to having the crumbs much more moist than these and was afraid they would not stay together, but they held up fine.
Press all but 1/2 cup into an 8x8 baking dish and bake at 350 degrees for 10 minutes.
While that is baking mix/smash together:
1 cup fresh or frozen raspberries (I used thawed frozen)
1/2 cup raspberry preserves
Once the crust is done, top with berry mixture and then remaining crumbs and bake for 20 minutes.
Whole Wheat Pancakes
2 cups whole wheat flour
1 Tbsp. baking powder
3 Tbsp. brown sugar
1 1/c cups milk
2 Tbsp. canola oil
2 Tbsp. water
Mix well and add batter (in whatever sized pancakes you would like) to a hot griddle pan. I have a blueberry lover so I added in 1 cup of blueberries. This recipe made 15 pancakes.
Whole Wheat Bread
In a small bowl combine:
1/2 cup warm water
1 Tbsp. honey
1 packet or 1 heaping Tbsp. of active dry yeast
Let sit for 10 minutes. If it does not get frothy and bubbly throw it away and start over with new yeast.
In mixing bowl add:
3 cups whole wheat flour
1/4 cup wheat gluten
2 cups warm water
bubbly yeast mixture
Whisk for one minute. Cover and let sit for 10 minutes.
2 1/2 Tbsp. veg or canola oil
1 tsp. salt
1/4 cup honey or 1/3 cup sugar (I use honey)
Whisk until combined. Replace whisk with dough hook. Turn on low and begin adding 2 cups of whole wheat flour- 1/2 cup at a time. Once it is incorporated and no longer sticking to the sides, turn on medium and knead for 5 minutes. Double this time if doing it by hand.
While kneading preheat oven to 150 degrees and oil 2 bread pans. When kneading is finished remove dough, cut in half and place one loaf in each pan. Place in oven to rise for approx 20 minutes. When dough has doubled increase oven temp to 350 degrees and bake an additional 20 minutes. This recipe makes 2 - 1 lb loaves.
This was the softest whole wheat bread I have made as of yet. I have made quite a few and so far this is my fave. Warm, buttered bread is...delicious!
If you have some recipes to share, I would love to see them.
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