100% Stone-Ground Whole Wheat Bread

Author: Bob’s Red Mill  / Unprocessed October

Makes 2 Loaves (26 slices).   

Ingredients

• 2 Tbsp Active Dry Yeast
• ¼ cup Warm Water (110 degrees)
• ¼ cup + 2 Tbsp Honey
• 1-1/2 tsp Sea Salt
• 3 Tbsp Oil*
• 1-3/4 cups Warm Water (110 degrees)
• 6 cups Stone-Ground Whole Wheat Flour

Instructions

1. Dissolve yeast in ¼ cup warm water. Allow to proof 3-5 minutes.
2. Combine next 4 ingredients and add to yeast mixture.
3. Stir in flour, mix well. Knead 10 minutes. Let rise 1 hour and 45 minutes.
4. Punch down. Let rise 40-60 minutes until doubled.
5. Punch down and let rise a third time until doubled.
6. Shape into 2 loaves and let rise until doubled.
7. Preheat oven to 350 degrees Fahrenheit. Bake for 45 minutes.

Notes

Optional: If you like sesame seeds or poppy seeds, roll dough on damp towel and in seeds before putting in pans. * Regarding the oil: The original recipe calls simply for “Vegetable Oil,” but most vegetable oils are highly processed. Extra Virgin Olive Oil, Virgin Coconut Oil, Butter, or Peanut Oil may all be good options. Give it a try and let us know how it turns out!

Flour Characteristics

Whole Foods' guide on a variety of flours and their unique characteristics

CHARACTERISTICS	GLUTEN
AMARANTH	A strong, spicy, nutty-flavored flour. Best used as an accent flour in waffles, pancakes, cookies or muffins.	None
BRAN (UNPROCESSED)	The outer layer of the wheat berry. Add small amounts to cereals and baked goods to increase fiber. Keep refrigerated.	High
BUCKWHEAT	The edible fruit seed of a plant related to rhubarb. It is not related to wheat or other grains. High proportion of essential amino acids; close to being a complete protein. Commonly combined with wheat flour in pancakes, waffles, blintzes and pastas.	Low
CORNMEAL (BLUE)	Higher in protein than yellow cornmeal. Turns lavender in color when cooked. Use in muffins and corn tortillas. Kids love purple pancakes!	None
CORNMEAL (YELLOW)	Rich and buttery in flavor. Use for polenta, cornbread and muffins.	None
GLUTEN	Gluten flour is white flour mixed with concentrated wheat protein. Add to bread dough to increase rise: 2 tablespoons per cup of flour in whole grain bread; 1 tablespoon plus 1 teaspoon per cup of flour in white breads. Also add to breads with extra bran, raisins or nuts. Increase kneading time to activate extra gluten.	High
GRAHAM	Hard whole wheat flour with a course and flaky outer bran layer, and finely ground germ. Most famously used in crackers, but adds texture and nutty flavor to all baked goods.	Low
OAT BRAN	Contains soluble fiber, which can help lower blood cholesterol levels when eaten as part of a lowcholesterol diet. Add oat bran to muffins or breads. Use as a coating for chicken and seafood.	Low
RYE FLOUR	Yields baked goods that are moist and dense. Combine with caraway seeds in crackers and breads. Due to its low-gluten content, it is often mixed with whole wheat flour to increase its rising ability.	Low
SEMOLINA	Durum flour with the bran and germ removed. Never bleached. Used to make high-quality "white"pasta. Adds extra flavor and texture in some bread recipes.	High
SOY	High in protein, it is often used as a protein booster. Usually combined with whole wheat flour to increase its rising ability.	None
SPELT	An ancient grain gaining popularity today as a wheat substitute. Similar to high-protein wheat. If substituting for wheat in a recipe, reduce the liquid by 25%.	Low
TEFF	Rich in calcium, protein and iron; sweet malty flavor. Use in quick breads, pancakes and waffles. Use to thicken stews, soups and sauces. Teff is a major crop in Ethiopia, where the flour is used to make the typical spongy flatbread injera.	None
WHEAT GERM	Vitamin- and mineral-rich layer of the wheat berry. Excellent source of vitamin E. Available toasted and untoasted. Add to cereals, pancakes and baked goods, as well as meat or vegetable loaves. Refrigerate to prevent rancidity.	High
WHOLE DURUM WHEAT	From very high protein wheat with less starch than other wheat flours. Makes a tough dough that can stretch and expand — perfect for whole grain pasta. Nutritional profile similar to whole wheat.	High
WHOLE WHEAT	Ground from entire wheat berry. Full-bodied flavor and coarse texture. Generally produces baked goods that are denser, with less rise than those made with white flour. Adds rustic, hearty qualities to baked goods.	High
WHOLE WHEAT PASTRY FLOUR	Ground from soft wheat berries. Higher in starch and lower in gluten than regular wheat flour. Use in non-yeast baked goods such as cookies, pancakes, muffins, quick breads and cakes.	Medium

Ever-Ready Bran Muffins

This recipes is called 'ever ready' because you can mix up a batch and keep the dough in the refrigerator for up to six weeks. Go ahead and add dried fruit or nuts to it whenever you like.

Dry Ingredients:

4 cups whole wheat flour, Power Flour(see recipe below) or other whole-grain flour
4 cups natural bran (I used wheat bran)
4 tsp. baking soda
4 Tbsp. flaxseed
2 tsp. sea salt
1 cup Sucanat or rapadura sugar

Wet Ingredients:

4 cups buttermilk
1-1/2 cups unsweetened applesauce
3 egg whites + 1 whole egg, well beaten (I used 1 whole egg & 1 egg white when I halved the recipe.)

1. Preheat oven to 425 degrees
2. Prepare muffin tin by lining with paper or silicone cups or by spraying with natural non-stick spray.
3. Combine all dry ingredients in a large mixing bowl.
4. Combine all wet ingredients in a medium mixing bowl.
5. Pour wet ingredients into dry ingredients and mix JUST until combined. Do NOT over mix! Add optional additions and fold in.
6. spoon batter into prepared muffin cups until 3/4 full.
7. Place in hot oven and bake for 15 minutes or until golden.
8. Remove from oven and let cool on wire rack.

Optional Additions: 1 cup total of any chopped dried fruit, nuts, shredded carrots or apple, coconut or combination there of.

You can also add 1/2 Tbsp of apple pie spice (see below).

Nutrition Information (one muffin without fruit or nuts)

Calories: 107 Protein: 4 g Total Fat: 1 g Fiber: 3 g Sugar: 7 g Sodium: 268 mg, Carbs: 22g


Power Flour:

1/4 cup barley flour
1/4 cup brown rice flour
1/4 cup amaranth flour
1/4 cup spelt flour
1/4 cup kamut flour
1/4 cup unbleached whole-wheat flour

Apple Pie Spice:

1 tsp. ground cinnamon
1/2 tsp. nutmeg
1/4 tsp allspice
1/4 tsp. cardamom

Enjoy!

Whole Grain Pancakes & Egg-free Pancakes

Ingredients:
2 cups whole wheat pastry flour or a combination of whole wheat, rye, soy, oat, buckwheat, spelt, etc.

2 tsp baking powder

1/2 tsp fine sea salt

1 tsp cinnamon (optional)

2 cups low fat milk (1/4 cup less for waffles)

2 eggs

2 tbsp raw honey, warmed in microwave for 10 seconds

1/4 cup olive oil                1 tsp vanilla

Preparation:

1. In a large bowl whisk the flour, baking powder, salt and cinnamon until throughly combined. In a separate bowl whisk the eggs and oil until smooth, add the milk, honey and vanilla. Mix well.

2. Pour the wet ingredients into the bowl with the dry ingredients and beat only until large lumps disappear. The batter should be fairly thin (thicker for waffles).

3.Put a little oil on the griddle and rub evenly with a paper towel. Heat to medium high. Pour 1/8 cup (or more for larger pancakes) batter onto the griddle in four even circles.

4. When small bubbles appear flip over and cook until the steam stops.

5. Top with real maple syrup, fruit and yogurt, apple or pumpkin butter, honey, etc.

6. For waffles use 1/4 cup less milk for a thicker batter . Mist your waffle iron with olive oil and heat iron. Pour batter into the iron (mine uses 1/4 cup batter but check your manufacturers instructions) and cook until steam stops. Remove the waffle and top as desired.


Nutritional Info:    For Pancakes: Recipe yields appromiately 30 pancakes. Makes 15 servings.

Nutrients per serving:

Calories: 88, Cal. from Fat: 8.5, Total Fat: 1g, Sat. Fat: 0g, Carbs: 16g, Fiber: 2g, Sugars: 3.5g, Protein: 3.5g, Sodium: 55mg, Chol: 28.5mg

Source: The Naked Kitchen
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Almond Milk and Flaxseed Pancakes (egg-free)
1/2 c. all-purpose flour
1/2 c. whole wheat flour
1 tbsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tbsp ground flaxseed (sometimes called flaxseed meal)
1 c. almond milk
2 tbsp cooking oil


1. In a small bowl, mix together ground flaxseed with 3 tbsp water. Let stand for 2-3 minutes before using.
2. In another bowl, mix together flours, sugar, baking powder, baking soda and salt. Add almond milk and cooking oil to flaxseed, then pour into the flour. Mix well until there are few lumps left.
3. Heat a skillet over medium heat. Add 1/4 c.of batter to the pan. Cook for 2-3 minutes until bubbles form on top. Flip and cook for 2 minutes on the other side. Remove from pan and repeat until batter has been used up.

Serve with maple syrup or your favorite jam.

Tosca Reno's POWER FLOUR

1/4 cup brown rice flour

1/4 cup amaranth flour

1/4 cup spelt flour

1/4 cup kamut flour

1/4 cup barley flour

1/4 cup unbleached wheat flour

Mix all ingredients together in an airtight container and store in the refrigerator.

*made of a combination of flours to optimize nutrition and effectiveness