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Whole Wheat Bread (small batch)

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This is essentially the same recipe that I teach in my bread classes, but it is adjusted for a smaller capacity mixer than the Bosch Universal or Ankarsrum.

The real trick to making this 100% whole grain bread work is using freshly milled flour.  If you try making this with store bought flour, it will end up being a very dense bread.  Consider yourself warned!

This recipe will give you a soft, beautiful loaf – just perfect for sandwiches.  And so much more nutritious than anything you can get from the store.  Enjoy!

Whole Grain Sandwich Bread Small Batch
Recipe Type: Bread
Author: Andrea
Prep time:
Cook time:
Total time:
Serves: 2 loaves
For those of you who are milling your own flour but are using a mixer other than a Bosch or Ankersrum, this is a method for making two loaves of whole grain bread. The results will be similar to using one of my mixers, but you’ll have a little more time involved. Win some, loose some!
Ingredients
  • 2 cups of warm water (bath tub temp)
  • 2 t instant yeast
  • 2 T vital wheat gluten (optional, but helpful if you have it)
  • 2 T dough enhancer (optional, but helpful if you have it) or substitute with 2 T unpasterized apple cider vinegar
  • 1/4 cup of honey
  • 1/4 cup of coconut oil
  • 2 t salt
  • 1/2 cup of white flour
  • 6 cups of whole wheat flour, approximate – freshly milled is best
Instructions
  1. Combine water through coconut oil in the bowl of a stand mixer.
  2. Add white flour and 2 and 1/2 cups of whole wheat flour and stir till combined.
  3. Stir in salt and 1 more cup of the flour.
  4. With machine running, add remaining flour until the dough is soft and not too sticky.
  5. Allow wet dough to rest for 10 minutes. This allows the flour to hydrate.
  6. Knead for about 10-12 minutes on the lowest mixer setting, until the dough is smooth and passes the window pane test.
  7. Place the dough in an oiled pan and let rise, covered, until about doubled in size.
  8. Gently deflate dough and shape into two loaves (8.5 x 4 pans work best for whole grain breads), oil tops of loaves with a small amount of olive oil or cover gently with a towel.
  9. Let rise a second time until the dough is about 1 inch above the lip of the pan.
  10. Bake in a 350 degree oven, 30 minutes, until golden brown.
  11. Remove loaves from pans immediately and cool on a cooling rack.

 

Whole Wheat Pancakes

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Whole Wheat Pancakes

Snowman PancakeI can often bribe my boys to stay in bed at night by promising them a special breakfast the next morning.  The other night, they requested snowman chocolate chip pancakes. No problem.  Just a slight modification on the regular pancake recipe and you’ve got snowmen – and really happy little boys.  You can see in the photo, that we also gave gingerbread man shaped pancakes a shot.  Eh, I prefer the snowmen.  But, if you want fancier shapes, you can use metal cookie cutters to get different shapes.  Just don’t overfill the cookie cutter, or you’ll get overflow that ruins your shape.  Also – remember to oil the cutters before you start.

For my chocolate chip pancakes, I sparingly add a few chocolate chips after I’ve poured the batter onto a hot griddle.  I do the same for blueberries – you can use frozen or fresh.

Lumps are okay! At least in pancake batter.This is what your batter should look like once you’ve mixed the wet ingredients into the dry ingredients.  Don’t overstir it – the lumps are okay.  Just 10-15 strokes with a wooden spoon or spatula and you’ll be good.  Too much stirring will make your pancakes tough.  And we don’t want that.

It is also a good idea to let the batter rest 5-10 minutes before you start making the pancakes.  It helps to let the flour absorb some liquid and gives it more rise on the griddle.

Once you have this recipe mastered, try substituting half of the whole wheat flour with buckwheat flour.  It makes your pancakes so amazingly tender.  Just watch out – the pancakes from I-Hop may never taste as good again.

I even forgot the sugar the last time I made these, and no one noticed the difference.  The cinnamon and butter gave them enough flavor – of course, the maple syrup probably didn’t hurt either.

And of course, my standard disclaimer – the freshly ground whole grain flours make the difference in this recipe.  If you try this recipe with store bought whole wheat – they will be good, but not as good it can get.

Whole Wheat Pancakes
Recipe Type: Breakfast
Author: Andrea
Prep time:
Cook time:
Total time:
Serves: 12 pancakes
Ingredients
  • 1 cup (4.5 oz) of whole wheat flour – I use freshly ground
  • 1 t baking powder
  • 1/2 t baking soda
  • 1 t cinnamon
  • 1/2 t salt
  • 1 t sugar
  • 1 egg
  • 1 cup of buttermilk, sour milk, or whey
  • 1 T coconut oil or butter, melted
Instructions
  1. While preparing the batter, heat a cast iron skillet or griddle on the stovetop. Throw some bacon on there, if you want.
  2. Whisk together dry ingredients (flour through sugar) in a large bowl. Whisk egg to break the yolk and combine with buttermilk. Add egg mixture and oil to the dry ingredients. Whisk until just wet – it doesn’t need to be smooth, a few lumps are okay.
  3. When the griddle is hot enough that a couple water drops dance on it, you are ready to cook your pancakes. I use a soup ladle to spoon the batter onto the griddle. This is when I add chocolate chips or blueberries to the pancakes. Flip when you see the bubbles start to pop. Cook for a minute or so on the second side until they are nicely browned. Enjoy!

 

Cream Cheese Braid

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As I’m typing in this recipe, I’m thinking of chilly winter mornings.  Those days where we don’t have anywhere to be and can just hang out in our PJs all morning.  Nothing is better on those mornings than to have a loaf of this bread in the freezer ready to pop into the oven for a sweet treat.  Trust me, your family will love you for it!  And it you are really nice, you can even give one of your extra loaves to a neighbor or family friend.  The loaves are just the right size that you won’t have many (if any) leftovers.  Enjoy!

Cream Cheese Braid
Recipe Type: Bread
Author: Andrea
Prep time:
Cook time:
Total time:
Serves: 4 loaves
This is one my favorite holiday breads. I bake several and freeze them for gifts. The bread can easily be reheated in a 325 degree oven for 15 minutes as a quick holiday breakfast. This recipe is written for the Bosch Universal, but it can be easily adapted for other mixers. If you are using a Bosch, you can double the recipe.
Ingredients
  • DOUGH:
  • 1/2 c granulated sugar
  • 1/3 cup butter
  • 1/2 t salt
  • 8 oz sour cream
  • 4 t instant yeast
  • 1/2 c warm water (100-110 degrees)
  • 2 large eggs, lightly beaten
  • 2 t apple cider vinegar
  • 2 t vital wheat gluten
  • 4 cups whole wheat flour (I use freshly milled)
  • FILLING:
  • 2/3 c of your favorite jam or preserves (blueberry, apple or raspberry are my favorites)
  • 1/4 c granulated sugar
  • 1 t vanilla extract
  • 12 oz cream cheese, softened
  • 1/2 large egg, lightly beaten
  • GLAZE:
  • 1 1/2 c sifted powdered sugar
  • 2 T milk
  • 1 t vanilla extract
Instructions
  1. To prepare dough, combine first four ingredients (sugar through sour cream) in a saucepan over medium heat, stirring until sugar dissolves. Remove from heat, cool. Combine sour cream mixture, yeast, water, eggs, cider vinegar, and vital wheat gluten into bowl of mixer (I use my Bosch Universal with the dough hook extender). Add about half of the flour and pulse to just combine. Turn the mixer to speed one and add remaining flour in half cup increments – stopping when the dough is just cleaning the edge of the bowl. You may use slightly more or less than 4 cups of flour. Turn the speed to 2 and let it knead for 6 minutes. Dough will be soft and sticky. Transfer dough to an oiled bowl, cover and chill in the fridge for 8 hours or overnight.
  2. To prepare filling, combine preserves, 1/4 c sugar, vanilla, cream cheese and 1/2 beaten egg in a mixer bowl. Beat at medium speed until well blended (I use the wire whisks and scraper on my Universal for this.)
  3. Remove dough from fridge and divide into four equal portions. Turn each portion out onto a lightly oiled surface and knead lightly four or five times to warm up. Roll each portion into a 12 x 8 inch rectangle. Spread about 1/2 – 1 cup of filling over each portion. Don’t use too much filling – you’ll regret it because it will ooze everywhere. If you have any extra filling, it will keep in the fridge and is great on a bagel or toast. Starting at a long side of the dough, carefully roll up each portion jelly-roll fashion, pinch seam and ends to seal.
  4. Place two loaves on each of 2 baking sheets coated with oil. Cut 4 (1/4 inch deep) “X”‘s on the top of each loaf with scissors or a sharp knife. Cover and let rise in a warm place (85 degrees), free from drafts, 25 minutes or until doubled in size.
  5. Preheat oven to 375 degrees.
  6. Place 1 baking sheet in over (keep remaining sheet covered). Bake at 375 degrees for 15 minutes or until lightly browned. Repeat procedure with remaining loaves. Cool loaves slightly.
  7. At this point, you can cool loaves completely (3 hours), bag and freeze until needed. Warm in a 325 degree oven for approximately 15 minutes.
  8. To prepare glaze, combine powdered sugar, milk and vanilla, stirring with a whisk. The glaze can be transferred to baggies and frozen with loaves. Drizzle warm loaves with glaze.

Morning Glory Muffins

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Morning Glory Muffin

This is one of my favorite muffins for a good energy boost.  All whole wheat flour goodness, plus some dried fruit and nuts.  Yummy!  I freeze all the extras (or make a double batch) and send these with the kids to school for the lunches or snacks.

Morning Glory Muffins
Recipe Type: breads
Author: Andrea
Prep time:
Cook time:
Total time:
Serves: 12 muffins
Ingredients
  • 1 1/2 cup whole wheat flour
  • 1 cup rolled oats
  • 3 T ground flaxseed
  • 1/2 cup packed brown sugar
  • 2 t baking soda
  • 1/4 t salt
  • 1 cup plain yogurt
  • 1 cup mashed ripe banana (about 2)
  • 1 large egg
  • 1 cup chopped pitted dates or prunes
  • 3/4 c chopped walnuts
  • 1/2 c chopped dried pineapple
Instructions
  1. Preheat oven to 350
  2. Spray 18 muffin cups with non-stick spray.
  3. Combine the dry ingredients together (flour through salt) in a bowl. Whisk together.
  4. Combine the yogurt, banana and egg.
  5. Stir the wet ingredients into the dry ingredients until just mixed – about 15 stirs with a wooden spoon.
  6. Fold in the dried fruit and nuts.
  7. Spoon or scoop into the muffin tins. Bake at 350 degrees for 20 minutes or until a toothpick into the center comes clean. Remove the muffins immediately and let cool on a wire rack.

 

Sugared Cardamom Braid – Two Ways

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Sugared Cardamom BreadThis bread reminds me of my childhood and Christmas all rolled up into one pretty little loaf of bread.  My mom used to bake loaves upon loaves of cardamom raisin bread at Christmas time. She would send my sister and I to school with beautiful loaves of fresh baked bread for our teachers as their Christmas gifts.  I imagine the teachers must have loved getting those loaves.

While this isn’t my mom’s exact recipe, it does include the cardamom and I think it is just as wonderful.  I’ve carried on my mother’s tradition, with this bread.  I share it with neighbors, teachers, and anyone who stops by our home for the holidays.  It freezes beautifully, so you can make a big batch ahead of time, freeze the loaves and distribute to all of your neighbors when it is convenient.  And by the way, it is the absolute best toasted.

cardamombreadWhen you are shaping the loaves, you can either make one large loaf, or three smaller loaves. I usually do three smaller loaves for sharing. Just divide the dough into thirds and then thirds again (if you are going to make three loaves). Roll each third into a long snake and braid it up all pretty. Let rise and then brush with an egg wash and sprinkle with turbinado sugar. The sugar makes it all sparkly and pretty – which is just what we need when we are doing holiday baking, right?breadbraids

 

If you don’t have home milled whole wheat flour, my recommendation is to skip the whole wheat flour entirely and use a good bread flour, such as King Arthur (red or blue bag work well). If you are using bread flour, you can skip the dough enhancer and vital wheat gluten.

Enjoy!

 

Sugared Cardamom Braid – Whole Wheat
Recipe Type: Bread
Author: Andrea
Prep time:
Cook time:
Total time:
Serves: 3 small loaves
This bread freezes well and makes great gifts. Toasted, it is wonderful. It also makes superb French toast and bread pudding.
Ingredients
  • 1 1/3 cups milk (whole or 2% is best)
  • 1/2 cup granulated sugar
  • 6 T butter
  • 2 T grated lemon rind or lemon extract
  • 1/2 to 1 t ground cardamom (I use 1 t)
  • 1 1/2 t salt
  • 2 t dough enhancer or unpasteurized apple cider vinegar (not needed if you use white flour)
  • 2 t vital wheat gluten (not needed if you use white flour)
  • 4 1/2 to 5 cups home milled whole wheat flour* (or white flour, or a combination of wheat and white)
  • 2 t instant yeast
  • 1 large egg
  • GLAZE
  • 1 large egg white, lightly beaten
  • 1 T water
  • 1 T coarse-grain sugar, such as Turbindo
Instructions
  1. Combine the milk through the salt in a heavy saucepan over low heat. Cook 5 minutes or until sugar dissolves and a thermometer registers 115 degrees, stirring frequently. Remove saucepan from heat. Let cool down to 115 degrees, if necessary.
  2. Add the warm milk mixture into your mixer bowl. Add the dough enhancer, vital wheat gluten, yeast, egg and about half of the flour. If you are using your Bosch Universal mixer, and have a dough hook extender, use it. Mix just to combine. Turn machine to low and continue adding flour 1/2 cup at a time until the dough just cleans the sides of the bowl. You may not use all of the flour.
  3. Knead the dough for 6-10 minutes or until the surface is smooth and elastic. The dough should be soft.
  4. Place dough in a large bowl coated with cooking oil, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. Lightly punch dough down; cover and let rest 5 minutes.
  5. Divide dough into 3 equal portions for three smaller loaves (about 1 pound each). Working with one portion, divide it again into three equal portions to make a three strand braid, or six equal portions for a six strand braid. Shape each portion into a 10-inch rope. Pinch ends together at one end. Braid ropes on a lightly oiled surface, pinch loose ends to seal or turn them under. Place braid on a baking sheet coated with oil. Repeat with remaining portions of dough so that you have three loaves formed. Cover and let rise 30 minutes or until doubled in size.
  6. Preheat over to 375 degrees
  7. Combine egg white and water; brush over top of loaf. Sprinkle with course-grain sugar. Bake at 375 degrees for 25 minutes or until golden and loaf sounds hollow when tapped. Remove from oven; cool on a wire rack.
  8. * Note: If you don’t home mill your flour, replace the whole wheat flour with a good bread flour, such as King Arthur’s All Purpose or Bread Flour (red or blue bags).
  9. * Note: For braiding ideas, videos and diagrams, I recommend Pinterest or King Arthur Flour’s website.