Honey Whole Wheat Bread Recipe

wheat berries before grinding

A few people have asked how I make my homemade bread and how I get it so close to the consistency of store bought bread.  I have tried tons of recipes, and this is the recipe that I have come up with.

 

 

 

 

 

 

Honey Whole Wheat Bread

2 C. warm water (between 110-115 degrees)

1 Tbsp. yeast (I like SAF instant yeast)

1/3 C. honey (raw, local honey is best)

1 1/2 tsp. salt

2 1/2 Tbsp. canola oil

4 C. wheat berries (I use prairie gold by Montana Wheat) ground to approx. 5 1/2 – 6 C. flour

1 heaping Tbsp. dough enhancer (see recipe)

 

 

In large bowl (or mixer) sprinkle yeast over warm water.  Stir until dissolved and let sit 5 min. (If you use SAF yeast, you can skip this step and just mix in the water and yeast).  Add honey, salt and oil.  Add in 2 C. flour and dough enhancer.  Incorporate in as much of the remaining flour as necessary to make a stiff, smooth dough.  (I have found that if I use 4 C. wheat berries it is the perfect amount of flour).

Knead dough for 5-10 min or until smooth and elastic.  Place dough in lightly oiled bowl, turning once to coat, and cover with a towel.  Let rise until doubled in size (about 1 1/2 hrs). 

Punch dough down and divide into 2 loaves.  Place in greased loaf pans.  Cover and let rise (about 45 min.)

Preheat oven to 375 degrees.  Bake 30-35 min. or until loaves sound hollow when tapped.  Cool, slice and enjoy.

Notes:  This dough also makes excellent buns for burgers or hot dogs.  Just shape dough into flat disks or a log and let rise.  Flatten slightly with your hand before baking.  You can also make cinnamon rolls with this dough for a yummy breakfast.  If you shape the cinnamon rolls the night before, you can place in the refrigerator overnight to rise and bake in the morning.

dough before rising

bread after rising

 

 

 

Fresh loaf of bread

Cinnamon Rolls

 

 

 

 

 

 

 

 

 

 

 

 

This recipe is inspired by a recipe I found on recipezaar, I changed it a little bit.

Dough Enhancer:

2 C. vital wheat gluten (I found it at Walmart or any health food store)

1 C. dry milk powder (I use a non dairy milk powder substitute)

1/4 C. dry pectin (like sure-jell for canning)

1/4 C. unflavored gelatin

1/4 C. lecithin granules (found at health food stores)

1 T. powdered ginger

1 T. ascorbic acid (try Fruit Fresh from the grocery store)

Mix together and store in airtight container.  Use 1 Tbsp. for approx. 4 C. whole wheat flour.

Notes:  Don’t worry, you won’t taste the ginger, and boy does it ever activate the yeast.  This will help your whole wheat bread bake up nice and light and slightly extend the shelf life.  I tried many variations of dough conditioners and this is the one that really seems to make a noticeable difference in the end product.  The initial investment may be a bit, but I feel it is really worth it!

 

jar of dough enhancer

Freezer Sloppy Joes Recipe

Freezer Sloppy Joes Recipe

1 pound lean ground beef

1/2 teaspoon garlic powder

1 teaspoon prepared yellow mustard

3/4 cup ketchup

1 Tbsp. brown sugar

1 tsp. onion powser

salt to taste

ground black pepper to taste

Brown ground beef and drain off fat.  Add remaining ingredients and stir well.  Package in quart size freezer bag.

Notes:  This recipe lends itself well to being doubled or tripled.  I have actually made this in 10 lb. batches for parties.   If you press the meat flat in the freezer bags and indent with your hands you can break off a chunk without thawing the whole bag.  Another option is to scoop into buns and wrap individually for quick meals on the go.

Freezer Cooking Recipe-Garlic Toast

This is one of my standard freezer cooking recipes, you can use french bread, texas toast, homemade bread or whatever you like!

 

 

 

 

 

 

 

 

 

Freezer Garlic Toast

Serves: 24 Ingredients:

 Butter or margarine, softened 2 sticks

Olive oil or vegetable oil 1/2 C. 

 Garlic powder 1/4 C. 

 Italian seasoning 1/4 C.

Parmesan cheese, optional 1 C.

 Italian bread, sliced 1” thick 2 loaves

Assembly Directions: In a medium size bowl, mix together the butter, oil, garlic powder, and Italian seasoning with a spoon. Add Parmesan cheese, if desired. You want the mixture to be a nice spreadable consistency. If it’s too thick, add more oil… maybe a tablespoon at a time, until the mixture is spreadable. Spread both sides of the bread slices with the mixture and put them on a cookie sheet.

Freezing Directions: Put the cookie sheet of bread slices in the freezer. When they’re frozen, package the slices in a gallon freezer bag. Seal, label and freeze.

 Serving Directions: Preheat the oven to 400 degrees. Put the needed number of garlic toast slices on a cookie sheet and bake for 8-10 minutes. For even toasting, turn the pieces halfway through the baking time.

Comments: Add more or less garlic powder based on your personal taste. Same with the Italian seasoning. This is a tasty and economical alternative to the expensive garlic toast you buy in the freezer section at your local grocery store.

Homemade Powdered Laundry Detergent

A couple of people have asked me about powdered laundry detergent.  Here is the recipe:

1 cup grated Fels Naptha Soap (I use the fine side of a hand grater for this to be sure the soap fully dissolves)

1/2 cup washing soda

1/2 cup 20 mule team borax

Mix together and store in a container.  Use 2 Tablespoons per load.  A lot of powdered drinks come with a 2 T. scoop that you could use.

I do not use the powdered detergent very often because it is not as cost effective as the liquid, but it is great for camping or traveling when you don’t want to have to lug a big bottle of detergent along.  I have never used any other soap than the fels-naptha for this (I bought a case), but you could always try it with castille or Ivory soap.

A Birthday and some accomplishments

Today was one of those rare days when the kids had completed all of their schoolwork by 10 am.  It is also Joel’s 15th Birthday.  HAPPY BIRTHDAY SON!!!!!

The Birthday Boy!

 

 

I took advantage of the extra time today to get some stuff done that I have been wanting to do.   I made some french bread to go with the spaghetti dinner that was requested by the birthday boy.  I made 4 loaves, but only three made it in the picture, the fourth mysteriously disappeared while I wasn’t looking.

 

I made some more homemade laundry detergent, a batch of shaving soap, and a batch of soap I am affectionately calling “the darn soap” batch.  It was supposed to be a peppermint soap with a hint of lavender, but when I added the lye to the tea water it turned a bright orange color-yikes.  So after looking at it for a while I decided to make it an orange spice soap-I  carefully measured my oils into a little plastic cup and went about the process of cooking my soap when I realized that the oils had eaten through the plastic cup-UGH!!!  I only had a little orange oil left, so I added some clove oil to the bottle and decided to call it good enough.  Now I just had to wait for the soap to finish, only it seemed to completely skip a stage and go right to stiff goo!  I added the oil and packed it into the mold, but I have no idea if it will turn out or be usable.  It looks like really bad pumpkin pie filling mashed up.

orange goo soap?????

 

 

 

 

 

 

 

 

 

I also made some mulling spices/simmering potpourri.  It smells yummy!  I have some muslin bags that I can package it in for gift giving.

Mulling Spices

 

 

 

 

 

 

 

 

 

Mulling Spice Recipe

      3 ounces whole cinnamon sticks

      8 whole nutmegs

     1/3 cup chopped dried orange peel

     1/3 cup chopped dried lemon peel

     1/4 cup allspice berries

     1/4 cup whole cloves

      3 Tablespoons finely chopped, crystallized ginger

Preparation:

Place cinnamon sticks and nutmeg into a heavy freezer bag. Hit the spices with the bottom of a small heavy skillet to break them into small pieces. Place in a bowl and stir in orange peel, lemon peels, allspice, cloves, and ginger.  Use about 2 tablespoons per bottle of wine or half gallon of cider.

 

Now I am going to take a break, enjoy some mulled wine and contemplate what else I can get done today.

Food Gifts

Saturday we made a trek down to Atlantic Spice Co. on Cape Cod and I picked up all my herbs and spices for holiday baking, a bunch of essential oils for soaps and other bath stuff, tons of tea (a weakness of mine) and a few other treasures.  I have been mail ordering from here for years, but now I actually live close enough to visit!  I should have enough spices to last me until about June.

This afternoon I have been busy working on my food gifts for the holidays.  I mixed up some Italian seasoning, Chicken Continental Rice Mix, mulling spices  and some Spiced Granola.

The Italian seasoning is equal parts basil, marjoram, thyme, parsley, rosemary and oregano.  I mixed this up in a huge batch to put into jars.  I use this in my spaghetti sauce and pizza sauce.  We also like to sprinkle it on our pizza and garlic bread, or wherever you like Italian seasoning. 

 

a jar of Italian seasoning

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The Chicken Continental Rice Mix is from the Make-A-Mix cookbook.  I love this book for all kinds of handy mixes and freezer meals.

Chicken Continental Rice Mix

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 I make up the spicy granola in double and triple batches without the nuts.  My kids love it plain on yogurt and ice cream.  You can also customize it for your favorite granola concoction! The picture below is with mini white chocolate chips and a triple cherry blend.

Spicy granola

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spicy Granola Recipe

1/2 C. oil or melted butter or margarine

1 C. brown sugar

1/4 C. honey

1 tsp. vanilla extract

4 C. rolled oats

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. ginger

1/2 tsp. salt

1/2 C. nuts or seeds (almonds, pecan, flax, wheat germ, etc…) (optional)

Combine oil, brown sugar, honey and vanilla in saucepan.  Heat until sugar is melted and everything is well blended.  In large bowl combine oats, nuts (if desired) and spices.  Pour brown sugar mix over oats and stir to coat thoroughly.  Spread on cookie sheets and bake in 350 degree oven for 10-15 min. stirring occasionally, until golden brown.  Cool and store in airtight container.  Add your favorite nuts, dried fruits, etc.. for a yummy treat.

This recipe is great basic granola, you can experiment with the flavorings (try maple, almond, rum extracts) as well as the mix-ins. 

Some of my favorite combos:
-almonds and candied ginger

_maple extract, dark brown sugar, almonds

-dried cherries, dried blueberries and white chocolate chips

Sugar Cookie Recipe

This is my favorite recipe for sugar cookies.  It is simple, virtually foolproof and doesn’t require refrigeration which means when the baking bug bites, you can have cookies fast!  You can cut out your cookies and freeze the shapes for baking later, or freeze the baked cookies to decorate later.

Vary the extracts for your favorite flavor.  I love almond extract in these!  You can also tint the dough with a little food coloring.  Try peppermint extract and a little red food coloring for candy cane shaped cookies-YUM!

 

Roll-Out Sugar Cookies

1 C. butter or margarine

1 C. sugar

1 Large egg

1 tsp. extract (vanilla, almond, peppermint)

2 tsp. baking powder

3 C. flour

Preheat oven to 400 degrees.  Cream butter and sugar with mixer.  Add in egg and extract.  Add dry ingredients one cup at a time.  The dough will be very stiff.  DO NOT REFRIGERATE!  Divide dough in half. (you can work in a little food coloring for colored dough).  Roll out dough 1/8 to 1/4 inch thick.  Cut out with cookie cutters.  Bake approx. 12 minutes  or until LIGHTLY browned.