Whole Wheat Sourdough Tortillas

March 23, 2022 by

These tortillas surpassed all my expectations by a REALLY long shot. I love when that happens!

I’ve been tweaking the recipe around for awhile and a few things I’ve found is adding vital wheat gluten really helps make the dough more elastic and you’ll be able to roll out thinner.

You can use active or inactive sourdough starter but using active will make the dough slightly easier to work with and more fluffy.

Using hot water helps the dough come together easier and I also like the texture olive oil gives the dough as well. You could substitute butter as well, just cut down on the salt if you’re using salted butter.

These tortillas are very soft and pliable, great for wraps or burritos. I even made a big batch and used them for freezer burritos and they reheated wonderfully.

Filed Under: Bread, Quick & Muffins, Sourdough, Whole Grain

Soft Milk Bread – with whole wheat variation

September 16, 2020 by

If you are a baker chances are you’ve heard of the tangzhong method. If you haven’t heard of it, it is an Asian method where you cook a slurry of flour, milk, and water and incorporate into a yeasted bread dough.
Why should you try it?
It makes breads softer, fluffier, and also extends shelf life. Like a week later your bread will still be fluffy, soft, and tender.
I decided to put it to the test with whole wheat. Would it still be as magically pillowy soft and tender? Would it extend the shelf life? Typically I freeze whole wheat breads that won’t be eaten within 2 or 3 days max.

So what’s the verdict?
At 50% whole wheat:
Pillow soft? .. check
Tender?… check
And after a week? still?…. check!

What about at 100% whole wheat? certainly not then…
Pillow soft? .. check
Tender?… check
And after a week? still?…. check!
Much to my amazement the 100% whole wheat was still incredibly soft, tender, and fresh! I realized after I did cheat by using all purpose flour in the tangzong method but at a mere 2 tablespoons I’m not going to fret over that.

For fun I also tried some in a pullman pan (using a double batch as it is a long loaf). It made for some amazing tea sandwiches!

This bread is DEFINITELY worth the 5 minutes of extra work. You’ll be rewarded with amazing bread whether you want to use all, part, or no whole wheat. And while it is typically made with the signature look of placing 3 or 4 rolls of dough in the bread pan it won’t affect the outcome if you just make it into a regular loaf.

Filed Under: Bread, Yeast, Whole Grain Tagged With: , , , ,

Whole Wheat Banana Bread

June 22, 2020 by

I love my old banana bread recipe. But I wanted to give it a healthy boost. It took some tweaking but this one is a keeper!
I replaced some of the sugar with applesauce. I tried making it with no sugar and played around with honey and applesauce but the texture and flavor just isn’t right. And I wanted it to actually be eaten as well, so I settled with reducing the sugar in the end. Adding yogurt helps make a more tender loaf as well. Plus with the added yogurt and applesauce I could reduce the butter by half.
The other change is using whole grain flour. You could use regular whole wheat flour and even though I grind my own white whole wheat flour when making quick breads or any non yeasted recipes using a whole wheat pastry flour is your best choice. It is still whole grain but has a finer grind and is lower in gluten (which you don’t need for quick breads, pancakes, etc.) I keep a few bags in my freezer at all times.
I added some spices which you could leave out if desired but I really liked the addition.
All in all, this has replaced my old recipe to be a new favorite! And if your kids are bored right now banana bread is a great beginner recipe to teach them how to cook!

Filed Under: Bread, Quick & Muffins, Whole Grain Tagged With: , , ,

Whole Wheat Potato Rolls

March 30, 2020 by

These rolls are 100% whole grain and 100% delicious. As tender and fluffy as white bread but with all the benefits of whole grains!
I’m including lots of adaptions in case you’re out of ingredients. As far as whole wheat goes I grind my own white wheat, I don’t use red wheat anymore. Red and white wheat are both whole grain but white wheat is lighter in flavor and also makes a lighter bread but still has all the health benefits. Don’t confuse this with whole wheat pastry flour as that is a finer ground flour meant for things like cookies and biscuits that don’t have yeast.

Filed Under: Bread, Yeast, Whole Grain Tagged With: , , ,

100% WHOLE GRAIN PANCAKES

February 3, 2020 by

Sometimes I post a recipe because I think it will go well with a season or upcoming holiday. And sometimes I post a recipe because I am TERRIFIED that I will loose the piece of paper it is scribbled on in my shorthand. This is one of those. I actually DID loose it and tried to recreate it to no avail.
Luckily I found it on the backside of my daughters artwork! phew!
I love the challenge of making comfort foods more healthy and whole grains is at the top of that list.
I’ve fiddled with many a whole grain pancake recipe but had yet to be satisfied with the results. And I didn’t want it be just part whole grain.
Oat flour (easily made by pulsing rolled oats in your blender!) adds some nuttiness, applesauce and a touch of honey for sweetness, and yogurt makes them tender and fluffy.
Using yogurt when working with whole wheat works amazingly well. And by using whole wheat pastry flour they won’t be heavy. It’s still 100% whole grain, just a finer grind. When using yeast I use white whole wheat, but anytime I make something non-yeast, like biscuits or pancakes, use the pastry whole wheat flour. I keep a bag in my freezer at all times, it keeps really well there.

These pair really well with berry syrup and fresh berries but maple syrup is good too… or hot off the griddle with nothing. I won’t judge.

100% WHOLE GRAIN PANCAKES

1 1/2 cups whole wheat pastry flour
1 cup oat flour (just process old fashioned oats in a blender)
1 Tablespoon baking powder
1 Tablespoon flax seed powder, optional
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
1 cup plain yogurt
1 cup applesauce
1/4 cup milk (fat free is fine, or whatever you have)
3 eggs
4 Tablespoons unsalted butter, melted
1 Tablespoon honey

Whisk together the flour, oat flour, baking powder, flax powder, cinnamon, salt, and nutmeg in a large bowl.
In a medium bowl, whisk together the yogurt, applesauce, milk, eggs, melted butter and honey.
Add to the dry ingredients and mix just until combined. As the batter sits it will thicken up as the grains absorb the moisture. If too thick add milk as needed to thin.
Heat a griddle to medium heat and lightly butter. Drop ladle fulls of batter and flip when bubbles form and begin to pop. Cook on second side until cooked through and golden.

Filed Under: Breakfast, Whole Grain Tagged With: ,

Pasta with Roasted Garlic and Mushrooms

June 30, 2016 by

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I’ve always loved using whole wheat but have never been a big fan of whole wheat pasta.  But I’ve been trying to use more whole grains and less refined flour so I experimented with a couple brands.  And I was super happy to find one we all love.  Delallo for the win! I find it locally at New Seasons Market but it looks like you can order it from their website as well here.
I love mushrooms but if you don’t, you can leave them out for a roasted garlic sauce… because everyone loves roasted garlic.  At least in my book.

This is a hearty and super satisfying meal and bonus, it comes together in a flash!

PASTA WITH ROASTED GARLIC AND MUSHROOMS

1/2 lb whole wheat capellini (or spaghetti if you like)
2 T unsalted butter
1 lb mushrooms, halved
2 T roasted garlic paste
2 T whole wheat flour
1 cup chicken broth
1/2 cup milk (I use fat free)
salt and pepper to taste
1/4 cup fresh basil leaves, chiffonade

Cook the pasta according to package directions. (Capellini only takes a couple of minutes to cook, so I bring a pot of water to a boil while I’m making the sauce, then cook the pasta when the sauce is almost done.)
Melt the butter in a large skillet over medium high heat.  Add the mushrooms and cook for 10 minutes, until caramelized.
Add the roasted garlic paste and flour and continue to cook for a 1-2 minutes.
Add milk and chicken broth and stir until thickened, a few minutes.  Season with salt and pepper.
Add the noodles, and some of the pasta cooking water to the sauce if needed to thin and coat the noodles.
Top with basil and serve.

Filed Under: Pasta, Whole Grain

Whole Grain Chocolate Chip Cookies

July 30, 2010 by
 
Who doesn’t love chocolate chip cookies? If you raised your hand, put it back down, I don’t believe you.  If you’re trying to get your family eating healthier, this is the best way to start.  After all, who would turn one of these down?  They may be whole grain, but the only thing people think when they eat them is how good they are.  The whole wheat gives a great heartiness, while the oats keep them light.
And bonus? They freeze well too!
 
WHOLE GRAIN CHOCOLATE CHIP COOKIES
Recipe from http://www.everydayfoodstorage.net/
 
2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp vanilla
4 cups white whole wheat flour*
4 cups oatmeal, blended in blender to make oat flour
1 1/2 tsp salt
2 tsp baking soda
24 oz. chocolate chips
8 oz. chocolate grated (not needed but adds flavor- I don’t usually add this)
 
Cream the butter and sugars together.
Add the eggs and vanilla.
Mix in the remaining ingredients. 
Drop by tablespoonfulls onto ungreased cookie sheets, bake at 375 degrees for 10-12 minutes.
*Sometimes called spring wheat as well.
 
To freeze: Put a few cups of batter in a cookie sheet, smooth out in an even layer about 1″ thick. Seal and freeze.  When ready to bake, just cut bag open and use a chef’s knife to cut into 1″ cubes. Bake as usual.
Filed Under: Cookies, Freezer, Whole Grain

EZ Whole Wheat Bread

January 20, 2010 by

I have used my mom’s old whole wheat bread recipe for forever. But it used the old hard red wheat and the only way my husband would eat it is if I used half white flour.  But then I discovered vital wheat gluten, an amazing product.  That was better, and then I came across this recipe, which uses three dough enhancers.  It comes from everyday food storage.net

I made just a couple of changes, She layered everything and mixed away, I bloom the yeast in the water first. I put the sugar in with it to give the yeast something to feed on too sometimes, but try whatever you prefer.
The vital wheat gluten, which gives the yeast extra protein to feed on, makeing more bubbles.
Then white vinegar, which acts as an acid to help strengthen the bubbles.
And last, potato flakes, which coats the yeast bubbles so the sand-paper like wheat flour won’t be able to pop them as easy.

EZ WHOLE WHEAT BREAD

1 1/4 cups warm water
1 T active dry yeast
1/4 cup honey or 1/3 cup sugar (white or brown)
2 3/4 cups whole wheat flour
1/4 cup wheat gluten (also called vital wheat gluten or gluten flour)
1 tsp salt
2 T nonfat non-instant dry milk
1 T butter (or margarine or oil)
1 T white vinegar
1/4 cup potato flakes (NOT potato pearls)

Pour water in mixer bowl and sprinkle yeast on top. Let bloom for a few minutes.

Add the remaining ingredients and mix with a dough hook attatchment for 12 to 15 minutes.
Dough should be tacky but not overly sticky.

Cover and let rise until double (1 to 1 1/2 hours). I just spray the mixing bowl with PAM and use that to raise it in.

Punch down, shape into loaf or rolls.
When making a loaf, roll out on lightly floured surface into a 18 by 9 inch rectangle.

 

Roll up tightly, starting on a short side

Pinch seam closed and fold ends under.

Put loaf in sprayed loaf pan (9″ by 5″)

Let rise for 30 minutes until double in size.

Bake at 375 degrees for 20-30 minutes.
Should sound hollow when lightly tapped.
Makes 1 loaf.

TIP: Make “bread mixes” for later. Combine dry ingredients in ziplocks. Store in fridge. (Whole wheat stores better in the fridge.  When you are ready to make bread, just bloom the yeast, add bag contents and vinegar and make as usual.

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Filed Under: Bread, Yeast, Whole Grain